fbpx

Smoked Whitefish Tacos

Smoked Whitefish Tacos
Print
Ingredients
  1. 5 pounds whitefish fillets
For the marinade
  1. Juice and zest from 3-4 limes
  2. 2 garlic cloves, minced
  3. 1 jalepeno, minced
  4. Olive oil
  5. Allepo pepper or black pepper
For smoking
  1. 1 sweet onion, sliced thin
  2. 2 sweet peppers, red, yellow, green, sliced thin
  3. 1-2 jalepenos, sliced
  4. Cilantro
  5. Salt to taste
For serving
  1. Corn tortillas
  2. Tomatillo salsa
  3. Avocado slices
  4. Cilantro
  5. Lime Wedges
Instructions
  1. Mix all marinade ingredients together and slather over fish to marinate for 1-2 hours.
  2. Prepare grill with apple smoking chunks to 250 degrees.
  3. Place fish on the grill, skin down. Place sliced vegetables and cilantro on top.
  4. Smoke fish until tender and flakes easily, 45 min.- 1½ hours, depending on thickness of the fish.
  5. Serve fish with corn tortillas, tomatillo salsa, avocado slices, cilantro and lime wedges.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Grilled Corn and Tomato – Sweet Onion Salad with Fresh Basil Dressing

Grilled Corn and Tomato - Sweet Onion Salad with Fresh Basil Dressing
Print
Ingredients
  1. 1/4 cup rice wine vinegar
  2. 1/4 cup chopped fresh basil leaves
  3. 2 teaspoons honey
  4. 1 teaspoon salt
  5. 1/4 teaspoon freshly ground pepper
  6. 1/2 cup extra virgin olive oil
  7. 8 ears of grilled corn, kernals removed from the cob
  8. 1 small sweet onion, halved and thinly sliced
  9. 1 pint grape or cherry tomatoes, halved
  10. Fresh basil sprigs, for serving
  11. 4 ounces crumbled blue cheese (optional)
  12. diced avocado (optional)
Instructions
  1. Combine the vinegar, chopped basil, honey, salt, pepper and oil in a blender and blend until smooth. The dressing can be made 2 hours in advance and refrigerated. Bring to room temperature before using.
  2. Combine the corn kernals, onion and tomatoes in a large bowl. Add the dressing and toss to coat. Let sit at room temperature for 30 minutes before serving. The salad can be made one day in advance and stored, covered in the refrigerator.
  3. Optional: Can top with 4 ounces of crumbled blue cheese and a diced avocado just before serving.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Easy Berry Sauce

Easy Berry Sauce
Print
Ingredients
  1. 4 cups berries (one or more varieties, fresh or frozen)
  2. ¾ - 1 cup sugar
  3. 1-2 tablespoons fresh lemon juice
Instructions
  1. Set aside 1 ¼ cup of the berries to add at the end. In a medium saucepan, combine remaining berries, sugar and lemon juice and bring to a simmer over med. heat until sugar has dissolved, about 10 minutes.
  2. Puree the berry mixture; then again bring to a simmer. Remove from heat, and add the remaining berries. Serve hot or cold.
Notes
  1. Makes 3 cups.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Melon Caprese Skewers with Basil Vinaigrette

 

Melon Caprese Skewers with Basil Vinaigrette
Print
Ingredients
  1. 1/2 cup Basil Vinaigrette (recipe below)
  2. 1 small cantaloupe, scooped into balls
  3. 1 small honeydew, scooped into balls
  4. 1 small seedless watermelon, scooped into balls
  5. 20 fresh water-packed mozzarella balls, drained
  6. 10 thin slices prosciutto, cut in half lengthwise, gathered into ruffle
  7. Basil leaves
  8. Small wooden skewers
  9. Maldon sea salt
  10. Freshly cracked black pepper
Basil Vinaigrette
  1. 1 shallot, roughly chopped
  2. 2 cup tightly packed basil leaves, stems removed (about 4 ounces)
  3. 1 glove garlic
  4. 1/2 teaspoon red pepper flakes
  5. 1/2 cup olive oil
  6. 2 tablespoons red wine vinegar
  7. 1 teaspoon salt
Instructions
  1. Thread an assortment of the ingredients on the skewer - melon ball, basil leaf, mozzarella ball, ruffled prosciutto, etc.
  2. Arrange skewers on platter. Drizzle with Basil Vinaigrette and sprinkle with Maldon sea salt and cracked pepper.
Basil Vinaigrette
  1. Combine all ingredients in a high-powered blender and blend for 60 seconds until very smooth. Adjust salt and pepper as needed. Will keep refrigerated for up to 3 days.
Adapted from What’s Gaby Cooking
Adapted from What’s Gaby Cooking
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Ebelskivers

Ebelskivers
Print
Ingredients
  1. 1 cup flour
  2. ½ teaspoon baking powder
  3. 1 tablespoon sugar
  4. ½ teaspoon salt
  5. 2 eggs, separated
  6. 1 cup milk
  7. melted butter
Instructions
  1. In a medium mixing bowl, combine flour, baking powder, sugar and salt.
  2. In another medium bowl, whisk together the egg yolks, milk and 2 tablespoons melted butter. Add the wet ingredients to the dry ingredients. In a clean bowl, whisk egg whites until stiff but not dry. Fold whites gently into batter until incorporated. Preheat an ebelskiver pan over medium heat about 1 minute then reduce heat to low. Brush indentations with melted butter and fill about halfway with batter. Add your add-ins then pour over more batter until very close to top of pan. Cook about 2 minutes until golden brown, then flip quickly using chopsticks or skewers. Cook an additional 2 minutes.
Add-in Ideas
  1. Jam
  2. Cooked fruit
  3. Cooked meat (ham, sausage…)
  4. Cheese (shredded or soft)
  5. Cooked vegetables (asparagus, onions…)
  6. Pickles
  7. Sun-dried tomatoes
  8. Pesto
  9. Herbs
  10. Nutella
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Herbed Pasta Salad

Herbed Pasta Salad
Print
Ingredients
  1. 1 shallot minced (about 1/4 cup)
  2. 1 clove garlic
  3. 1 teaspoon coarse salt, plus more for pasta water and seasoning
  4. ¼ cup extra-virgin olive oil
  5. 2 cups packed mixed fresh herbs, such as dill, flat-leaf parsley, tarragon, and basil, cilantro, finely chopped
  6. Freshly ground pepper
  7. 3/4 pound spaghetti or other pasta
  8. 1 fresh lemon, juice and zest
Instructions
  1. Fill a large pot with water; bring to a boil over high heat. Add salt and pasta. Cook until the pasta is al dente according to package directions.
  2. Meanwhile, place shallots and garlic clove on a cutting board, and sprinkle with 1 teaspoon salt. Using the side of a chef's knife, crush into a paste. Transfer to a medium bowl, and add oil and lemon juice. Whisk to combine. Add herbs to shallot paste, and mix well. Season with pepper.
  3. Drain the pasta in a colander, and return to pot. Stir in the herb sauce. Serve warm.
Add in
  1. Parmesan cheese
  2. 1 cup frozen peas
  3. 1/2 cup sun-dried tomatoes
  4. Red pepper
  5. Scallions
  6. Pine nuts
  7. or anything that sounds good!
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Parmesan Galette with Two Fillings

 

Parmesan Galette with Two Fillings
Serves 6
Print
For the pastry
  1. 1 1/4 cups all-purpose flour
  2. 1/4 teaspoon salt
  3. 8 tablespoons (1 stick) unsalted butter, cut into pieces
  4. 1/4 cup sour cream or plain yogurt
  5. 2 teaspoons fresh lemon juice
  6. 1/4 cup ice water
  7. CHOOSE YOUR FILLING
Artichoke Spinach Filling
  1. 15 ounces artichoke hearts - drained
  2. 5 ounces fresh spinach (add this to the onions after they’ve been caramelized)
  3. 1/2 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
  4. 1/4 cup Parmesan
Butternut Squash Filling
  1. 1 small butternut squash (about one pound cut into ½” cubes)
  2. 2 tablespoons olive oil
  3. ¾ cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
  4. 1 ½ teaspoons chopped fresh sage leaves
Instructions
  1. Make pastry: In the bowl of a food processor, combine the flour and salt and mix. Add the butter and mix until it resembles coarse meal. In a small bowl, whisk together the sour cream, lemon juice and water and add. Pulse until it is combined. Cover with plastic wrap and refrigerate for 1 hour.
Caramelize onions
  1. Melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.
Assemble galette
  1. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread onions/spinach mixture and fontina over dough, then layer artichokes and Parmesan over the dough, leaving a 1 1/2-inch border. (For the Butternut Squash filling, toss squash pieces with olive oil and a half-teaspoon of the salt and roast for 30 minutes at 375 or until pieces are tender, turning it midway. Set aside to cool slightly.) Then mix with onions, cheese and herbs. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
  2. Bake at 400 degrees until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Tofu and Cashew Lettuce Cups

Tofu and Cashew Lettuce Cups
Serves 4
Print
Ingredients
  1. 2 tablespoons Canola oil
  2. 14 ounce package firm tofu: drained and cut into 1-inch squares
  3. 2 cloves garlic, minced
  4. 1 tablespoon grated ginger
  5. 1 bunch scallions, trimmed and sliced
  6. 1/2 cup shredded carrots
  7. 1 8-ounce can sliced water chestnuts; drained and chopped
  8. 1/3 cup roasted unsalted cashews; chopped
  9. 2 cups cooked brown rice
  10. 1 small head of Bibb lettuce, leaves separated
Sauce
  1. 1/4 cup soy sauce
  2. 1/4 cup honey
  3. 1 tablespoon Asian chili sauce
  4. Combine ingredients in a small bowl and set aside
Instructions
  1. Heat oil in a large skillet or wok over medium-high heat. Cook garlic and ginger until golden and fragrant, one minute. Add tofu, stirring occasionally until browning begins, about three minutes. Add the scallions and carrots and cook for one minute. Stir in water chestnuts and soy mixture. Cook until heated through, about 3 minutes (if needed, thicken with 2 t. cornstarch dissolved in two tablespoons of cool water). Remove from heat and add cashews.
  2. Divide rice and tofu mixture among individual lettuce leaves.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

A Trio of Deviled Eggs

Trio of Deviled Eggs
Print
Devilish Deviled Eggs
  1. 4 hard boiled eggs
  2. 3 tablespoons mayonnaise
  3. 1 teaspoon horseradish mustard (Braswell’s Select)
  4. salt and pepper to taste
Dilly Deviled Eggs
  1. 4 hard boiled eggs
  2. 3 tablespoons mayonnaise
  3. 1 teaspoon champagne dill mustard (Braswell’s select)
  4. Salt and pepper to taste
  5. Garnish: sprig of dill
Deviled Bacon and Eggs
  1. 4 hard boiled eggs
  2. 2 tablespoons mayonnaise
  3. 1 tablespoon Terrapin Ridge Farms Hot Pepper Bacon Jam
  4. Salt and pepper to taste
  5. Garnish: a dollop of the hot pepper bacon jam
Instructions
  1. Peel the eggs and slice them in half lengthwise. Remove the yolks and mash them with the mayonnaise and mustard. Salt and pepper to taste and blend until creamy. Stuff equal amounts into the hollow of each egg. Sprinkle with paprika or garnish with herb.
  2. For the Dilly Deviled Eggs: follow recipe above and substitute the horseradish mustard for the champagne dill mustard.
  3. For the Deviled Bacon and Eggs: follow recipe above and substitute Hot Pepper Bacon Jam for mustard.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Citrus Shrimp Rice Bowls

Citrus Shrimp Rice Bowls
Serves 4
Print
Ingredients
  1. ½ cup fresh orange juice
  2. 2 tablespoons Sriracha
  3. 1 tablespoon honey
  4. 2 teaspoon soy sauce or tamari soy sauce
  5. ¼ cup plus 2 tablespoons vegetable oil
  6. 1 tablespoon plus 1 teaspoon fresh lime juice
  7. 1 ½ pound jumbo or large shrimp, peeled & deveined
  8. Kosher salt
  9. 2 large oranges, preferably different varieties
  10. 2 Persian cucumbers, quartered lengthwise, sliced crosswise ½” thick
  11. 4 scallions, thinly sliced
  12. Steamed rice and sliced avocado (for serving)
Instructions
  1. Whisk orange juice, Sriracha, honey, soy sauce, ¼ cup oil and 1 tablespoon lime juice in a medium bowl. Set aside half of dressing in a small bowl for serving. Add shrimp to remaining sauce and toss to coat; season lightly with salt. Let sit, tossing occasionally, 15 minutes.
  2. Meanwhile, using a paring knife, remove peel and white pith from oranges, being careful not to remove too much of the flesh; discard. Slice oranges into ½” thick rounds, then cut into 1” pieces. Transfer to a medium bowl and add cucumbers, scallions, and remaining 1 teaspoon lime juice; toss to combine. Season with salt.
  3. Heat remaining 2 tablespoons oil in a large skillet over high. Working in batches if needed, cook shrimp until charred in spots and cooked through, about 3 minutes per side.
  4. Divide rice among bowls. Top with shrimp, citrus salad, and avocado and drizzle with reserved dressing.
Notes
  1. Bon Appetit Nov 2018
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/