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Saturday, August 20, 2016
Pomegranate Vinaigrette
Pomegranate Vinaigrette
Pomegranates are considered to be one of Natures Super
fruits. In season from September to February they are very tasty but for some
tricky to eat. Freeze your fresh pomegranates so the edible fruit can be easily
extracted.
Ingredients:
1 cup 100% Pomegranate Juice
4 tbsp apple cider vinegar
¼ cup pomegranate fruit
2 tbsp dark brown sugar
2 cups Olive Oil
2 tbsp Fresh crack black pepper
Equipment
Large Bowl
Balloon Whisk
Mason jar
Preheating: None
Preparation
Add pomegranate juice, vinegar, brown sugar to bowl
Whisk together
Slowly add olive oil and whisk until combine
Add pomegranate fruit and pepper
Whisk together
Set aside for 20 min
Add to Mason jar
For Service
Shake and enjoy
The Classic Salmon Niçoise Salad
Salmon Niçoise Salad
This healthy and easy to prepare dish is loaded with
flavor but won’t fill you up.
The Niçoise Salad
Originally from the region in France known as Nice, the
niçoise salad is traditionally made with tuna, greens, tomatoes, anchovies,
black olives, capers, hardboiled eggs, green beans, and vinaigrette dressing.
Ingredients
1 hardboiled egg
1 Roma Tomato
1 cup mixed greens
¼ lb string beans green
½ cup homemade vinaigrette
¼ string beans white
Salt & Pepper
Olive Oil
Potatoes quartered
Thyme chopped
Parsley chopped
¼ cup grated Parmesan cheese
Equipment
Medium Saute pan
Fish Spatula
Small sauce pan
Preparation
Season Salmon with salt and pepper
Sear salmon in hot pan until line goes to center of fish
Turn fish and allow line to go up the other side of the
fish
Set aside and drain
Quarter potatoes and boil in salt and pepper
Remove from water when soft but not mushy and drain and
pat dry
Toss potatoes in thyme, parsley parmesan cheese and salt
and pepper
Coat with olive oil and put on large sheet pan
Roast until fork tender then remove from oven
Blanch string beans in lightly salted water until tender
(not soft)
Drain and and put in ice bath to stop cooking
Lightly coat with vinaigrette
Quarter the hardboiled egg lightly coat with vinaigrette
Quarter the tomato lightly coat with vinaigrette
Lightly coat mixed greens
For Service
Mound mixed greens on center of plate
Place salmon on top of greens
Arrange remaining ingredients around the outside of the
plate
Enjoy
Thursday, August 18, 2016
Banana Fritters with a Peanut Butter Mousse topped with Sweet Cream with a Salted Caramel Drizzle w recipe
Ingredients
1 egg
2 ripe
bananas, coarsely chopped
3 ½ Cups Milk
1/2 tsp
vanilla extract
2 cups
self-raising flour
1 tsp Baking
powder
½ cup sugar
¼ cup cocoa
powder (optional)
Vegetable oil
for deep-frying
Equipment
Large pot for
frying
Stand or Hand
Mixer
Large Spoon
Cooling Rack
Paper Towels
Rubber
Spatula
Preparation
Slice bananas
add to mixer
Add sugar to
mixer
Beat until
smooth about 2 min
Add flour,
salt, baking, powder and cocoa powder to mixer
Mix until
combined
Add milk
slowly check consistency (pancake batter)
Scrap down
bowl
Add one egg
Mix until
incorporated
Check
consistency if too thick add more milk
Heat oil to
350-360
Drop 2-3
heaping spoonfuls of batter into oil
Fry for 2
minutes on each side
Remove from
oil with slotted spoon
Put on
cooling rack to drain
For Peanut
Butter Mousse
2 cups creamy
peanut butter
3 cups
Whipped Cream (1 cup for garnish)
½ cup powdered
sugar
2 tbsp. vanilla
Put peanut
butter into mixer and whip until soft
Fold in
whipped cream
Chill until service
For service
Sprinkle
powered sugar
Put mousse in center of plate
Add a cannel
of whip cream or ice cream
Enjoy
Wednesday, August 17, 2016
How to buy the FRESHEST Seafood
- Fresh fish NEVER smells like FISH.
- Bright, Clear, Firm and Red
- Colors on fish should be bright and not dull or
washed out. Even grays and blacks on fish should have a nice vibrant
color.
- Eyes should be clear and not cloudy. This is a sign
of freshness of the fish you are purchasing and the longer the fish is
out of the water the cloudier the eyes will become.
- Flesh should be firm and spring back when pressed
don with the finger. If the flesh does not bounce back the fish is starting
to break down
- Gills on a fresh fish should be red or bright pink
- When selecting live shellfish such as oysters, clams, and mussels here is a good rule of thumb.
- If you knock on the door and no one answers that means they are not at home. They are most likely not alive if the shell does not close or move when tapped. Select another one that is home.
- Live crabs and lobster legs should show leg movement.
- If they are coming out of a cooler they will be a bit slower than if they are coming out of water.
- Raw shrimp meat should be firm and have a mild odor.
- Shells can come in many colors: translucent with a grayish green, pinkish tan or light pink tint.
- Tiger shrimp look like guess…
- Tigers but the color is a light blue tint with black stripes.
Don’t settle for anything less than the best looking seafood.
Ask your fish
monger for what the freshest catch of the day is and they will be more than
happy to help you make the right selection for your meal.
Homemade Mayonnaise & Tartar Sauces
Making sauces from scratch is not only easy to do but it allows you to create your own flavor profiles. Let’s take a look at some simple recipe bases that you can add your own twist to and make it fit your dish perfectly.
The
start to any tartar sauce is a great mayonnaise base.
Mayonnaise
is often referred to as the Mother of Cold Emulsified Sauces.
An
emulsification takes place when two items in this case oil and egg yolks are
bound together and made stable as not to separate.
Homemade Mayonnaise
This
recipe will yield 2 cups of mayonnaise
Ingredients
2
cups salad oil
2
egg yolks
½
cup lemon juice
1
tbsp. Dijon mustard
Salt
& pepper to taste
Equipment
Balloon
whisk
Large
glass bowl
Preparation
Add
mustard, egg yolk, salt and pepper to bowl
Whisk
until yolks are pale yellow
Add
2 tbsp. of lemon juice
While
whisking slowly drizzle in salad oil
Add
1 cup oil and then add remainder of lemon juice
Whisk
in remaining oil until thick
Adjust
seasoning
Refrigerate
until ready for use
Now
you have a base for many different tartar sauces
Equipment
Large
glass bowl
Rubber
Spatula
Sesame Tartar Sauce
Ingredients
1
cup homemade mayo
2
tbsp. pure sesame oil
2
tsp. sesame seeds
¼
cup sweet relish
Saffron Mayo
Ingredients
1
cup homemade mayo
1
tsp. of saffron powder
Spicy Remoulade
Ingredients
2
cups homemade mayo
8-10
gherkins chopped
2
tbsp. capers
2
tbsp. dried parsley
2
tbsp. dried chervil
2
tbsp. dried tarragon
1
tsp. Cayenne pepper
Roasted Garlic and Thyme
Tartar Sauce
Ingredients
2
cups homemade mayo
1
head roasted garlic
2
sprigs fresh thyme chopped
¼
cup sweet Indian relish
Cajun Spice Tartar
Sauce
2
cups homemade mayo
4
tbsp. your favorite Cajun spice blend
¼
cup sweet Indian relish
Ginger Bay Scallops with Sesame Rice
Here is a simple, sophisticated and healthy dish that packs a lot of flavor. Ginger is the key ingredient here so use it and enjoy the flavor and the results. Serve with your favorite vegetable and Enjoy
Ingredients
2 lbs bay
scallops
4 cups white
rice
1 bunch
parsley chopped
½ cup sesame
oil
8 cups water
3 cloves
chopped garlic
¼ cup Chopped
Ginger
Cayenne
Pepper
Equipment
Sauté pan
Medium sauce
pan
2” ring mold
or ramekin
Large bowl
Preheating:
None
Preparation
Drain
scallops and rinse
Put scallops
in bowl
Add chopped ½
ginger
Add cayenne
pepper
Boil water
Add sesame
oil
Add rice to
water cover and lower heat
Add parsley
Cook rice for
20 minutes
Remove from
heat set aside
Heat Sauté
pan
Add olive oil
and remainder of chopped ginger
Add in
scallops
Sauté
scallops for 2 minutes
Remove from
sauté pan
For service
Put ring mold
in center of plate
Add rice to
bottom of mold
Add scallops
Add rice to
mold to complete
Add a few
more scallops to top of mold
Drizzle
sesame oil around molded items
Enjoy
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