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This Month's Recipes Section
June Recipe 1
Coriander Crusted Corvina with Sautéed Zucchini and Red Chile Mole
Serves 2 People
Items You Will Need
2 Pieces 6-7oz Corvina Filets
1 TBSP Coriander Rub (Coriander Seeds, Kosher Salt, Black Pepper and Mexican Oregano)
1 TBSP All Purpose Flour
1 Ounce Cooking Oil
1 TBSP Whole Butter
Accompaniments
1 Cup Red Chile Mole (Dried Red Chiles, Onions, Garlic, Mexican Oregano and Kosher Salt)
1 Cup Sautéed Zucchini (Zucchini, Red Jalapenos, Olive Oil and Kosher Salt)
½ Cup Fresh Cilantro Sprigs
1 Each Fresh Lime (For Juice & Zest)
Directions To Make
- Prepare the Coriander Rub by grinding the ingredients into a coarse consistency.
- Crust the Corvina Filets with Coriander Rub.
- Dust the Crusted Corvina with flour to protect the crust.
- Pre-heat your oven to 350°F. Heat a heavy duty skillet on a medium flame.
- Drizzle the cooking oil in the hot pan and place the Corvina in the pan with the crust side down.
- Allow to cook until a brown crust forms around the edges. (Approximately 1-2 Minutes)
- Turn the Corvina over and allow to cook for 1-2 minutes.
- Place the skillet into the pre-heated oven for an additional 5-7 minutes depending on the thickness of the filets. (The meat should be firm with a slight bounce back to the touch.)
- Add the 1-Tablespoon of whole butter to the hot pan and baste the fish using a spoon.
- Remove from the pan and allow to rest while arranging the plate.
- Pool the Red Wine Sauce on a plate or into a bowl.
- Arrange the Peppered Shark Medallions overlapping on top of the sauce.
- Place the Roasted Mushrooms and Shallots around the medallions and arrange the Steamed Asparagus tips around the dish.
- Finish the plate with some Herb Oil and serve.
- Prepare the Red Chile Mole (Sauce) and the Sautéed Zucchini.
- Pour the mole (sauce) onto the center of the bowl or plate and spread evenly.
- Spoon the Zucchini in the middle of the sauce.
- Lay the Crusted Corvina on top of the Sautéed Zucchini.
- Finish with some Cilantro Sprigs, a squeeze of Lime Juice and splash of Lime Zest.
July Recipe 1
Seared Ahi Tuna
Serves 4-6 People
Items You Will Need
2 Each Tuna Blocks (8-12oz pieces)
2 cups Lemon-Ginger Marinade (See Recipe Below)
1 oz Sesame Oil
Recipe: Lemon-Ginger Marinade
6 oz Sesame Oil
6 oz Soy Sauce
2 oz Rice Vinegar
2 oz White Wine (Dry)
4 oz Lemon Juice
2 TBSP Lemon Zest
½ TBSP Black Pepper
½ TBSP Crushed Red Chiles
1 Cup Green Onions (Sliced)
1/2 Cup Cilantro (Chopped)
¼ Cup Ginger (Fresh Minced Ginger)
2 TBSP Garlic (Minced)
Accompaniments
Green Onion Salad
Toasted Sesame Seeds
Directions To Make
- Prepare the Tuna into portion blocks as specified.
- Marinate the Tuna blocks in 2 Cups of the Lemon-Ginger Marinade for 1 Hour. (Reserve the remainder for later.)
- Turn over at least once during the marinating process to insure complete coverage.
- Remove from the marinade, reserving the liquid.
- Heat a skillet and add 1oz Sesame Oil to the pan.
- Gently add the Tuna to the pan, and turn the pieces after 15-20 seconds to obtain a hot sear on all sides.
- Remove and immediately place back into the marinating liquid to stop the cooking.
- If searing multiple pieces, repeat this process until all pieces have been seared and submerged back into the marinade.
- Store the Tuna in the Marinade until time of service. (Only hold in marinade up to 4 hours)
- Remove from the liquid and thinly slice, layering the Tuna onto the platter.
- Drizzle some of the unused marinating liquid (sauce) on and around the Tuna.
- Garnish the platter with Shredded Green Onions and Toasted Sesame Seeds.
August Recipe 1
Northwest Clam Chowder
Serves 2-4 People
Items You Will Need
1 Pound Manila Clams (wash shells thoroughly)
1 Cup Clam Meat (Whole or Chopped)
2 Cups Clam Juice
2 Cups Russet Potatoes, Diced 3/8” (Approximately 1 large Potato)
½ Cup Yellow Onion, Diced
½ Cup Celery, Diced
¼ Cup Carrot, Diced
2 Strips Bacon, Thick Cut (cut into 3/8” strips)
1 Cup Heavy Cream
1 TBSP Whole Butter
½ Cup White Wine, Dry
½ tsp Kosher Salt
¼ tsp Black Pepper, Freshly Ground
1 tsp Thyme Leaves, Fresh
Accompaniments
Sourdough Bread
Chopped Parsley
Directions To Make
- In a medium sauce pot, slowly render the bacon until the fat is cooked out.
- Add the butter and ensure that the bacon does not over cook.
- Add the onions and cook until translucent.
- Add the celery and continue to cook for 1-2 minutes.
- Add the carrots and cook an additional 2-3 minutes.
- Add the white wine and cook for 1-2 minutes.
- Add the clam juice, bring to a simmer, and cook for 2-3 minutes.
- Add the diced potatoes and continue to cook for 5 minutes.
- Add the clam meat and bring back to a simmer.
- Add the salt and pepper and continue to simmer for 1-2 minutes.
- Add the heavy cream, bring back to a simmer, and turn the heat down to low for 10 minutes allowing the liquids to reduce and thicken.
- Add the fresh thyme leaves and continue to simmer for an additional 2-3 minutes to finish.
- Separately steam the live manila clams as a garnish. Ladle the soup into the bowl and arrange the clams.
- Sprinkle with fresh chopped parsley. Serve with warm crusty sourdough bread and a glass of dry white wine.
September Recipe
Grilled Swordfish with Watercress Salad
Serves 2 People
Items You Will Need
2Pieces 6-7oz Swordfish Filets
¼Cup Pure Olive Oil
1tsp Salt & Black Pepper Mix (3 parts Kosher Salt / 1 part Black Pepper)
1TBSP Fresh Basil (Julienne)
1TBSP Lemon Oil
1tsp Lemon Zest
Accompaniments
1 Cup Watercress Salad (Lightly dressed with Olive Oil, Lemon Juice, Salt & Pepper
8 oz Sautéed Baby Rainbow Carrots
Directions To Make
- Season the Swordfish Filets with Salt & Pepper Mix.
- Drizzle the Olive Oil over the Swordfish to completely coat the filets.
- Allowing the Swordfish to marinate with this mixture, prepare other ingredients to complete your dish.
- Pre-heat your grill on high.
- Once the Grill is ready, reduce to medium flame and lay the Swordfish on the grill. Allow to sear for 2 Minutes and gently turn the Swordfish Filet 90°.
- Allow to cook for an additional 2 Minutes and gently turn the Filets over. Follow the same procedure as above for a total cook time of 8 Minutes.
- While the Swordfish is in the final stages of cooking, prepare the other ingredients to complete your dish.
- Remove the Swordfish from the grill and prepare the plate.
Steps to Plating
- Prepare the Watercress Salad or other light accompaniment.
- Lay the Salad on the plate and set the Swordfish on the edge.
- Place the prepared vegetables next to the Swordfish.
- Sprinkle the Fresh Basil around each piece of Swordfish and drizzle with the Lemon Oil.
- Finish the Swordfish Filets with a sprinkle of Freshly Grated Lemon Zest.
October 2010 Recipe 3
Deconstructed Crab Louis Salad
Serves 4 People
Items You Will Need
1 Pound Jumbo Crab
½ Cup Lemon Oil (3 Parts Olive Oil / 1 Part Fresh Lemon Juice)
1 Pinch Flakey Sea Salt
1 Cups Louis Dressing (1000 Island may be substituted)
2 Cups Vegetable Salad (Cherry Tomatoes, Green Beans and Olives)
2 Each Hard Boiled Eggs (Cut into 1/2s)
1 Each Iceberg Lettuce (Cut into Wedges)
2 Tablespoons Chopped Chives
Recipe: Crab Louis
1 Pound Jumbo Crab
¼ Cup Lemon Oil (3 Parts Olive Oil / 1 Part Fresh Lemon Juice)
1 Pinch Flakey Sea Salt
***Drain the Crab Meat of excess liquid and mix together with the Lemon Oil and Sea Salt; set aside while preparing remaining ingredients.
Recipe: Vegetable Salad
½ Cup Cherry Tomatoes (Cut in ½)
½ Cup Green Beans (Blanched and Cut into 1” Pieces)
¼ Cup Kalamata Olives (Cut into ¼ Pieces)
2 Tablespoons Lemon Oil (3 Parts Olive Oil / 1 Part Fresh Lemon Juice)
***Mix together and set aside while preparing remaining ingredients.
Accompaniments
Iceberg Lettuce Wedge
Vegetable Salad
Hard Boiled Egg
Louis Dressing
Chives
Steps to Plating
(4 Separate Plates)
- Place the lettuce wedge on the plate and arrange the Crab Meat mixture on the wedge. Place the ½ Hard Boiled Egg next to the Wedge and arrange the Vegetable Salad off to one side with some of the ingredients overlapping the Wedge.
- Place the Louis Dressing in front of the Crab Meat and drizzle all items with the remaining Lemon Oil; finishing with the Chives.
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