Poached Halibut with Sweet and Spicy Eggplant Relish August 7, 2015 by Jill Foucre Leave a Comment Poached Halibut with Sweet and Spicy Eggplant Relish 2015-08-07 09:50:07 Print Poached Halibut in Herbed Vegetable Broth kosher salt & pepper 1 T. Marrakesh No. 6 spice blend* Four 1-inch-thick halibut steaks (6 to 7 oz. each) 4 to 6 cups vegetable broth Eggplant Relish 6 plum tomatoes 3 long Chinese or Japanese eggplants or 2 medium globe eggplants (about 2 lbs) 1 1/3 cups extra virgin olive oil ¼ cup honey 3 garlic cloves with skin, lightly crushed 3 rosemary springs 4 springs lemon thyme 6 sage leaves ¾ cup sherry vinegar salt and freshly ground pepper 2 T. Marrakesh No. 6 spice blend* For the Halibut Sprinkle the spice mixture, salt and pepper all over the halibut and rub lightly so it adheres. Let the fish sit at room temperature for about an hour. Position a rack in the center of the oven and heat the oven to 225°F (skip this step if stovetop poaching). Measure the thickness of the halibut steaks and add the same depth of broth to a 10-inch straight-sided sauté pan. Heat over low heat until the broth reaches 120°F, 2 to 3 minutes. Put the halibut steaks in the broth in a single layer and immediately transfer the pan to the oven (alternately, poach stovetop, keeping broth just below a simmer). Poach until a few small whitish droplets rise to the surface of the steaks and the fish near the bone maintains a trace of transparency, 25 minutes. Transfer the halibut to a wire rack to drain for a few minutes. Remove the skin and bones before serving. For the Relish Bring a large saucepan of water to a boil and prepare an ice bath. Cut a small X in the end of each tomato and drop them in the boiling water for 1-2 minutes. Using a slotted spoon, remove the tomatoes form the boiling water, drain, then submerge in ice water until cooled. Peel, core, and seed the tomatoes then cut into a small dice. Peel the eggplants, halve them lengthwise and cut each crosswise into a large dice. In a large skillet, heat the olive oil. Add the eggplant and sauté over medium high heat until browned all over, about 5-7 minutes. Add the honey and cook over high heat, stirring 3-4 minutes. Stir in the crushed garlic and herbs. Deglaze the pan with the sherry vinegar, stirring up any browned bits with a wooden spoon. Season with salt and pepper and the Marrakesh spice blend. Reduce the heat to medium low and cook the eggplant, stirring frequently until softened, another 5-7 minutes. Transfer the eggplant to a dish and add the diced tomatoes to the skillet. Cook the tomatoes over medium low heat, stirring frequently for 10 minutes. Discard the garlic and herb stems and season to taste with salt and pepper. Place the eggplant on a platter, pour the tomatoes and any accumulated liquid on top and serve. Notes *La Boite Marrakesh No. 6 spice blend sold at Marcel's - or substitute garam masala By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
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/
Soy Glazed Salmon Rice Bowls March 10, 2015 by Jill Foucre Leave a Comment Soy Glazed Salmon Rice Bowls 2015-03-10 11:00:56 Serves 4 Print Ingredients 4 cups cooked short grain rice (sushi rice) 1 english cucumber, sliced 1 cup defrosted corn kernels 1-2 carrots, julienned 2 cups shredded romaine (or red leaf) lettuce 1 lb salmon filet ¾ cup soy sauce ¼ cup mirin 2 T. sesame oil ½ t. wasabi powder (optional) Instructions Preheat oven to 350 degrees. Mix soy sauce, mirin and sesame oil together. Pour over salmon filet. Place salmon on lined baking sheet and cook in oven for 20 minutes. Meanwhile, take remaining sauce (add wasabi powder, if you would like it to be spicy) and cook over medium / medium-low heat until slightly reduced (about 10 minutes). Place ½ cup of cooked rice in a serving bowl. Add shredded lettuce, corn, carrots, and cucumber on top of rice. Add ¼ of the cooked salmon on top of veggies. Drizzle with a tablespoon or two of the reduced sauce. By Jenny Chang Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Pan-seared Tuna with Avocado, Lime, Soy and Ginger February 3, 2015 by Jill Foucre Leave a Comment Pan-seared Tuna with Avocado, Lime, Soy & Ginger 2015-02-03 10:56:49 Print Ingredients 2 big handfuls fresh cilantro, finely chopped ½ jalapeno, sliced 1 t. grated fresh ginger 1 garlic clove, grated 2 limes, juiced 2 T. soy sauce pinch sugar salt and pepper ¼ cup EVOO 1 6 ounce block sushi-quality tuna 1 ripe avocado, sliced Instructions In a mixing bowl, combine cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper and 2 tablespoons of olive oil. Stir together until well incorporated. Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour ½ of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate. By Deb Forkins Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/