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/
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/
Tilapia Cakes October 17, 2013 by Jill Foucre Leave a Comment Tilapia Cakes 2013-10-17 08:52:04 Serves 4 Print Ingredients 4 six oz tilapia filets Kosher salt and pepper 1/2 cup finely diced bell pepper 1/2 cup finely diced onion 1/2 cup finely diced celery 1/2 cup mayonnaise 2 large eggs 1 1/2 T. Dijon mustard 3/4 cup panko 2 t. s.a.l.t. Sisters Mojo herb blend 1 T. capers (minced, if large) 1 T. canola oil Instructions Heat oven to 400 degrees. Place tilapia on rimmed baking sheet and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Bake for 10 - 12 minutes. Let cool and flake into pieces. While fish is roasting and cooling, heat 1 Tablespoon butter and 1 Tablespoon olive oil in a large sauté or fry pan until foamy. Sauté veggies until soft, about 15 minutes. Combine all ingredients in mixing bowl and form into eight cakes and refrigerate for 30 minutes. Heat canola oil in a nonstick skillet over medium heat. Cook until golden, about 3 - 5 Per side. Serve with or over a mixed green salad with your favorite vinaigrette. Also great as an appetizer! Just shape into bite sized cakes! By Dana Williams Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Staying in for a Smoke by Teri Hiben September 4, 2013 by Jill Foucre Leave a Comment The last lingering days of summer are upon us and autumn’s cooler temps are just ahead. With the shift from summer schedules to school and work schedules, many of us are also ready to also have some changes in our menus. It’s a bit early and warm to turn on the oven to make those long, slow braises and hearty stews we all enjoy. I’ve found that it’s a perfect time to pull out my Cameron Stovetop Smoker to create some different, healthy, fast and full-of-flavor meals. Smoking meats, fish and vegetables is a great way to add deep, smoky, earthy flavors to foods without the added fats or sodium so many of us work to avoid. The compact 9” x 13” Stovetop Smoker, used right on my stove burners (or directly on the grill) is a good choice for us. Just last night I made a delicious smoked salmon in about 15-20 mins. with no more than 1 ½ T of alder wood chips, some grinds of fresh pepper and a squeeze of lemon. And recently we all enjoyed an applewood smoked pork loin, simply covered with a dry rub before smoking the meat. Try smoking some of those fresh, late summer vegetables that are abundant now, or just put them under the rack where your meat is smoking and let them catch some of the drippings for added flavor. Think of adding the flavor of hickory smoke to your favorite BBQ chicken. One additional tip is to use a wired remote thermometer – that way you know exactly when your meat is done to your liking without having to open the lid and release the smoke. Smoked food is a perfect way to add intense, healthy flavor and variety to your meals!
Thai Fish Cakes with Cucumber Relish August 12, 2013 by Jill Foucre Leave a Comment Thai Fish Cakes with Cucumber Relish 2013-08-12 20:43:52 Serves 4 Print Ingredients 2 medium cucumbers, washed, trimmed and thinly sliced 1 Tablespoon salt 2 medium carrots, peeled, trimmed and grated 2 teaspoons grated fresh ginger 2/3 cup rice vinegar 1 Tablespoon sugar 1 teaspoon chile/garlic paste 2 pounds white fish fillets, skinned and cut into chunks 4 Tablespoons chopped cilantro 2 Tablespoon freshly squeezed lime juice 4 green onions, trimmed and chopped (including tender greens) 2 Tablespoons Thai red curry paste 1 small green chile, stemmed, seeded and chopped 1 teaspoon salt canola oil for frying fresh cilantro for garnish Instructions Place the sliced cucumber into a colander. Add the 1 Tablespoon of salt and toss the cucumber slices to evenly coat them with the salt. Place the colander over a bowl and allow the cucumbers to stand to drain off the water, about 20 minutes. Transfer the cucumbers to a medium bowl. Add the carrot, ginger, vinegar, sugar and chile paste. Mix well. Allow the cucumber relish to stand while you prepare the fish cakes. In the workbowl of a food processor fitted with the steel blade combine the fish chunks, cilantro, lime juice, green onions, curry paste, green chile and ½ teaspoon of salt. Pulse the mixture until the fish is finely chopped but not a paste. Form the mixture into 8 cakes and place them onto a baking sheet lined with parchment paper. Place the fish cakes into the refrigerator to chill for 15 minutes. To cook, warm a large skillet over medium heat. Add enough canola oil to the pan to cover the bottom evenly. When the oil is hot add the fish cakes a few at a time and cook for 2 minutes per side, gently turning them over. When they are well browned transfer the fish cakes to paper towels to drain. Repeat until all the fish cakes have been fried. To serve, transfer the fish cakes to plates and garnish with the fresh cilantro sprigs. Serve with the cucumber relish. By Paul Lindemuth Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/