Shrimp and Avocado Ceviche Cocktail August 6, 2015 by Jill Foucre Leave a Comment Shrimp and Avocado Ceviche Cocktail 2015-08-06 09:12:34 Print Ingredients 1/2 cup plus 2 T. fresh lime juice 1 generous pound unpeeled smallish shrimp (41/50 count to a pound) 1/2 medium red onion, finely diced 1/3 cup chopped fresh cilantro 1/2 cup ketchup 1 to 2 T. vinegary Mexican bottled hot sauce* 2 T. extra virgin olive oil 1 cup finely diced peeled cucumber 1 small ripe avocado, peeled, pitted and cubed salt several lime slices for garnish tortilla chips for serving Cooking and Marinating the Shrimp Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add the shrimp. Cover the pan and let the water return to a boil. Immediately remove from the heat, set the lid askew and pour off all the liquid. Replace the cover and let the shrimp steam for 5-10 minutes. Spread the shrimp in a large glass or stainless steel bowl to cool completely. Peel and devein the shrimp when cooled. (alternately - purchase uncooked, deveined, shelled shrimp) Toss the shrimp with the remaining 1/2 lime juice, cover and refrigerate for 1 hour. The flavorings In a small strainer, rinse the onion under cold water, then shake off the excess liquid. Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, olive oil, and cucumber. Taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate. Right before serving, add the diced avocado. Serving the ceviche Spoon the ceviche into sundae glasses, martini glasses, or small bowls: garnish with sprigs of cilantro and slices of lime. Serve with tostadas or tortilla chips to enjoy alongside. Working Ahead The ceviche is best made the day it is served. The flavorings can be added to the shrimp a few hours in advance. Notes *Such as Tamazula, Valentina or Búfalo, the latter being on the sweet side. I used Valentina~ which is what Chef Paul recommended By Deb Forkins Adapted from Rick Bayless Adapted from Rick Bayless Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Seared Wild Salmon with Potatoes, Asparagus and Sauce Gribiche August 5, 2015 by Jill Foucre Leave a Comment Seared Wild Salmon with Potatoes, Asparagus and Sauce Gribiche 2015-08-05 14:13:33 Serves 6 Wild salmon is very lean and will not tolerate long or overly aggressive cooking techniques. A quick sauté over medium high heat for 2-3 minutes is all you need. The fish must remain medium-rare in the center or it will be dry and unpalatable. It is so much better for you and for our environment than grain-fed, farm-raised salmon. Print For the Sauce 1 large shallot, minced 2 T. red wine vinegar 1 large egg 1 T. Dijon mustard 1/3 – ½ cup olive oil 2 t. minced capers For the Potatoes 2 pounds waxy potatoes (Yukon gold, red bliss, fingerling, etc.) cut into ¾” dice 12 oz. asparagus spears, cut into 1 ½” lengths 3 scallions, sliced thinly 2 T. unsalted butter salt and pepper to taste For the Fish 24 oz. wild salmon filet, skin removed 1 T. cornstarch 1 T. brown sugar salt and pepper to taste 3 T. olive or vegetable oil Make the Sauce Gribiche Combine the minced shallot and red wine vinegar in a small bowl and set aside. Place the egg in a small saucepan with water to barely cover over medium-high heat. When the water boils, reduce heat slightly and cook for 4 minutes only. Immediately remove the egg from the water and immerse in cold water to stop it from cooking further and cool. Peel the egg carefully – the white will be soft-firm and the yolk will still be a bit runny. Put the white onto a cutting board and set aside and let the yolk fall into a mixing bowl. Whisk the egg yolk and mustard together until relatively smooth. Start dribbling in the olive oil, whisking constantly, to create a smooth emulsion. Lift the shallots from the vinegar and stir in. Add as much of the vinegar as you like to balance the sauce’s flavor (I usually use it all), stir in the capers, and then season to taste with salt and pepper. Chop the egg white into very small pieces and stir it in. Set aside. Cook the potatoes Meanwhile, bring a large pot of salted water to boil. When it boils, add the potatoes and cook until barely tender, about 8-10 minutes. Add the asparagus and cook another 30 seconds to 1 minute, until the asparagus is barely tender. Drain and return to the pot with the butter and scallions, stirring gently to coat. Season to taste with salt and pepper. Cover and keep warm. Cook the salmon Combine the cornstarch, brown sugar, and salt and pepper in a small bowl. Heat a large, non-stick pan over medium high heat. Add the oil and let it heat. While the oil is heating, season both sides of the fish with the cornstarch mixture. When the oil is hot, place the fish in the pan, presentation side down and cook without disturbing for 1 – 2 minutes, or until the fish is opaque about 2-3mm up the sides. Turn and cook another minute to 30 seconds. Immediately remove the fish from the pan. To serve Mound the potato mixture slightly off-center on dinner plates. Dribble a bit of the sauce on the potatoes. Lean a fish filet partially over the potatoes. Dribble the fish with the sauce and dribble more sauce around the plate. Enjoy! By Robin Nathan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Grill Finished Beet Salad with Lavender-Mustard Seed Vinaigrette August 5, 2015 by Jill Foucre Leave a Comment Grill Finished Beet Salad with Lavender-Mustard Seed Vinaigrette 2015-08-05 14:03:41 Serves 6 This salad combines some favorite summer flavors – beets, berries, mustard, and lavender. It’s a great party dish because you can cook the beets a day in advance and finish them on the grill at the last minute. If you prefer, you can even grill the beets and chill them, serving them cold instead of warm. Look for different colors of baby beets for an even prettier presentation. Print For the Beets and Salad 2 pounds baby beets, scrubbed, trimmed and peeled 6 cups mixed salad greens (including some bitter greens such as arugula) 1/4 red onion, thinly sliced 12 fresh, ripe blackberries 3 oz. fresh goat cheese, in large crumbles For the Vinaigrette ¼ t. lavender flowers ¼ t. coarse sea salt 1 T. Dijon mustard 2 T. white wine vinegar ½ cup olive oil generous pinch whole mustard seeds Cook the beets Preheat the oven to 400 degrees F. Wrap the beets individually in foil and place on a baking sheet. Roast the beets for 30 to 40 minutes or until a thin knife easily pierces and releases the beets. Unwrap the beets and let them cool. Slice a scant ½” thick and set aside. Make the vinaigrette Combine the lavender flowers and sea salt in a food grinder or mortar and pestle and pulse or grind until the salt is fine and the flowers are well blended in. Set aside. In a small bowl, whisk the mustard and vinegar together to blend. Stream in the olive oil to emulsify. Toss in the mustard seeds and season to taste with the lavender salt (depending on your taste, you might not use all of it. Use any leftovers on your morning eggs!) Finish the salad Spill the lettuce onto a serving platter and refrigerate if not using right away. Preheat a grill or grill pan over medium heat and oil it. Brush the prepared beet slices with olive oil and season with salt. Grill the beet slices 2 minutes per side, or until marked. Let the beets cool a minute or two, then arrange them on top of the lettuce on the platter. Strew with the sliced onion, cheese crumbles, and blackberries, then drizzle all with the vinaigrette and serve right away. By Robin Nathan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/