We love halibut because it is a wonderful white fish that does not have the fishy taste. These came from the waters of Alaska and were given to us by a friend.
Cut the fish into serving-size pieces. Salt and pepper one side and place it in a pan with about 3 Tablespoons olive oil and 1 Tablespoon of butter. Put the seasoned side down and then season the other side. Cook about 5-6 minutes on each side. While the fish is cooking make the salsa verde sauce.
Combine:
1 small shallot
1 Tablespoon capers- smashed
1 Tablespoon dijon mustard
3 Tablespoons parsley-chopped
3 Tablespoons fresh basil- chopped
salt and pepper to taste
When fish is cooked on both sides, remove to a paper towel to drain. Place on a serving plate and top with the salsa verde sauce.
Showing posts with label Sauce. Show all posts
Showing posts with label Sauce. Show all posts
Thursday, January 30, 2014
Saturday, November 3, 2012
Poblano Sauce
This is great on chicken, pork tenderloin, fish, or anything else. I haven't tried it with cardboard, but I think it would be good.
Poblano Pepper Sauce:
- 3 poblano peppers, roasted, peeled, seeded and chopped
- 1/4 cup red wine vinegar
- 3 tablespoons chopped cilantro
- 2 tablespoons honey
- Salt and freshly ground pepper
- 1/2 cup olive oil
Monday, July 30, 2012
Casarita's Poblano Cream Sauce
This recipe was in The Express News of San Antonio and it was from Casarita's Mexican Restaurant.
I cut this recipe in 1/2 and I still have enough for many more meals of grilled chicken with poblano cream sauce. I may freeze it and see how it does when I warm it.
Makes 6 cups or 12 (1/2-cup) servings.
Ingredients:
5 fresh poblano peppers, roasted, stemmed and peeled
5 fresh poblano peppers, coarsely chopped ( I just used 2 roasted peppers)
1 quart heavy cream (I used a pint)
1/2 cup white wine (I didn't use this; I used chicken stock)
1/2 pound (2 sticks) butter (I used about 1/2 of a stick of butter)
5 bay leaves(I used 2)
3 tablespoons dried thyme (I used 1 tablespoon)
1 1/2 tablespoons chicken base or bouillon (I used 2 bouillon cubes)
1/2 cup tomatillo (green tomato) sauce (canned is fine) (I didn't measure, I just used 1/2 of a small can)
1 cup grated Parmesan cheese (1/2 cup)
Place roasted and fresh poblano peppers in a blender and process until smooth. In a large saucepan, bring the heavy cream, wine, and butter to a boil. Add the bay leaves and thyme. Stir in the pureed poblanos. Whisk in the chicken base and tomatillo sauce. Simmer until the sauce has thickened to desired consistency, about 15-20 minutes. Add Parmesan cheese and stir briefly to dissolve. Discard bay leaves. Serve over chicken, pork or seafood.
Makes 6 cups or 12 (1/2-cup) servings.
Ingredients:
5 fresh poblano peppers, roasted, stemmed and peeled
5 fresh poblano peppers, coarsely chopped ( I just used 2 roasted peppers)
1 quart heavy cream (I used a pint)
1/2 cup white wine (I didn't use this; I used chicken stock)
1/2 pound (2 sticks) butter (I used about 1/2 of a stick of butter)
5 bay leaves(I used 2)
3 tablespoons dried thyme (I used 1 tablespoon)
1 1/2 tablespoons chicken base or bouillon (I used 2 bouillon cubes)
1/2 cup tomatillo (green tomato) sauce (canned is fine) (I didn't measure, I just used 1/2 of a small can)
1 cup grated Parmesan cheese (1/2 cup)
Place roasted and fresh poblano peppers in a blender and process until smooth. In a large saucepan, bring the heavy cream, wine, and butter to a boil. Add the bay leaves and thyme. Stir in the pureed poblanos. Whisk in the chicken base and tomatillo sauce. Simmer until the sauce has thickened to desired consistency, about 15-20 minutes. Add Parmesan cheese and stir briefly to dissolve. Discard bay leaves. Serve over chicken, pork or seafood.
Saturday, June 18, 2011
Coffee Rub ( for Beef or Pork)
Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/coffee-rub-for-beef-or-pork
Ingredients:
1/4 cup chili powder
1/4 cup coffee, finely ground
2 tablespoons Spanish paprika ( I don't know what I have)
2 tablespoons brown sugar
1 tablespoon coriander, ground
1/2 teaspoon cinnamon
1 tablespoon salt
1 tablespoon black peppercorns, ground
1/4 teaspoon cayene
1. Combine all ingredients in a bowl.
2. Season meat with salt and pepper. Sprinkle 2 tablespoons rub evenly on 1 pound of meat. Let sit for 30 minutes prior to cooking. Sprinkle the meat with 1/2 - 1 tablespoon of extra virgin olive oil before grilling.
I probably used 2 tablespoons of the rub on each side.
Friday, July 16, 2010
Raspberry-Chipotle Sauce
Chet Rawie found this recipe for me and I have been making it every year when I go to Oregon.
It tastes very similar to the one we buy from Fredricksburg, except I use fresh raspberries so I think it is better. I triple this recipe, but doubling it would mean you would only have to buy one bottle of raspberry vinegar. We put it on grilled chicken and grilled pork tenderloin. Can't wait!
This recipe is adpated from Emeril's Kitchen.
Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/raspberry-chipotle-sauce
Ingredients:
1 Tablespoon olive oil
1/2 cup onions, diced
2 teaspoons minced garlic
2 teaspoons chipotle chilies in adobo, chopped
2 pints fresh raspberries, rinsed
1/2 cup raspberry vinegar
3/4 cup granulated sugar
1/2 teaspoon salt
In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring until soft and slightly carmelized, 4 minutes.
Add garlic to the pan and saute for 1 minute.
Add the chipotles and cook, stirring continuously for 1 min.
Add the raspberries and cook until soft, 2-3 minutes.
Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.
Reduce the heat to medium and simmer until thickened and reduced by half, 8-10 minutes. Remove from the heat and cool before using. Since I triple it, it will take longer. I just wait for it to be reduced by 1/2.
For a clear glaze, strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible. I do not strain it. We like the texture of the raspberries.
It tastes very similar to the one we buy from Fredricksburg, except I use fresh raspberries so I think it is better. I triple this recipe, but doubling it would mean you would only have to buy one bottle of raspberry vinegar. We put it on grilled chicken and grilled pork tenderloin. Can't wait!
This recipe is adpated from Emeril's Kitchen.
Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/raspberry-chipotle-sauce
Ingredients:
1 Tablespoon olive oil
1/2 cup onions, diced
2 teaspoons minced garlic
2 teaspoons chipotle chilies in adobo, chopped
2 pints fresh raspberries, rinsed
1/2 cup raspberry vinegar
3/4 cup granulated sugar
1/2 teaspoon salt
In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring until soft and slightly carmelized, 4 minutes.
Add garlic to the pan and saute for 1 minute.
Add the chipotles and cook, stirring continuously for 1 min.
Add the raspberries and cook until soft, 2-3 minutes.
Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.
Reduce the heat to medium and simmer until thickened and reduced by half, 8-10 minutes. Remove from the heat and cool before using. Since I triple it, it will take longer. I just wait for it to be reduced by 1/2.
For a clear glaze, strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible. I do not strain it. We like the texture of the raspberries.
Friday, May 28, 2010
Fresh Basil Vinaigrette
This recipe come from Cooking Light, but I did write down if it was the magazine or their cookbook.
Ingredients:
1/4 cup chopped fresh basil
1/4 cup raspberry vinegar
1 teaspoon dijon mustard
1 garlic clove, chopped
1/4 teaspoon each of salt and pepper
3/4 cup extra-virgin olive oil
Dirrections:
Process first 6 ingredients in a blender until smooth. With blender running, gradually add oil in a slow, steady stream; process until smooth.
4 options for Salad:
1. Place 1 lb shrimp in a large zip-top-plastic freezer bag, and add Citrus Marinade. Seal and shake to coat. Let marinade 1 hour.
Citrus Marinade:
3/4 cup fresh orange juice
2 Tablespoons chopped fresh basil
2 Tablespoons lime juice
2 Tablespoons extra-virgin-olive oil
1 garlic clove, crushed
1/2 teaspoon dried crush red pepper
1/4 teaspoon salt
Whisk together all ingredients for the Marinade
2. Substitute pork tenderloin for shrimp. Grill, covered with grill lid over medium-high heat 10-12 minutes on each side or until a meat thermometer insteted into thickest portion registers 155 degrees. Let stand 10 minutes. Slice and serve on salad. I would still marinade the pork even though it does not say to do that in the recipe.
3. Substitute grilled chicken for shrimp. Grill, covered with grill lid, over medium-high heat 4 minutes on each side or until done. Let stand 10 minutes before slicing. Still marrinade the chicken. It will make for a much jucier meat.
4. Do not use meat in the salad
Salad ingredients:
Arrange baby spinach or any greens you like on a large serving platter. Top evenly with mango slices, onion slices,(I don't like onion on my salad) and grilled shrimp. Sprinkle with crumbled goat cheese, raspberries, and chopped pistacio nuts. Serve with Fresh Basil Vinaigrette. As Rachel Ray would say, "This is a method. Substitute anything you like such as strawberries, pineapple, etc.
Ingredients:
1/4 cup chopped fresh basil
1/4 cup raspberry vinegar
1 teaspoon dijon mustard
1 garlic clove, chopped
1/4 teaspoon each of salt and pepper
3/4 cup extra-virgin olive oil
Dirrections:
Process first 6 ingredients in a blender until smooth. With blender running, gradually add oil in a slow, steady stream; process until smooth.
4 options for Salad:
1. Place 1 lb shrimp in a large zip-top-plastic freezer bag, and add Citrus Marinade. Seal and shake to coat. Let marinade 1 hour.
Citrus Marinade:
3/4 cup fresh orange juice
2 Tablespoons chopped fresh basil
2 Tablespoons lime juice
2 Tablespoons extra-virgin-olive oil
1 garlic clove, crushed
1/2 teaspoon dried crush red pepper
1/4 teaspoon salt
Whisk together all ingredients for the Marinade
2. Substitute pork tenderloin for shrimp. Grill, covered with grill lid over medium-high heat 10-12 minutes on each side or until a meat thermometer insteted into thickest portion registers 155 degrees. Let stand 10 minutes. Slice and serve on salad. I would still marinade the pork even though it does not say to do that in the recipe.
3. Substitute grilled chicken for shrimp. Grill, covered with grill lid, over medium-high heat 4 minutes on each side or until done. Let stand 10 minutes before slicing. Still marrinade the chicken. It will make for a much jucier meat.
4. Do not use meat in the salad
Salad ingredients:
Arrange baby spinach or any greens you like on a large serving platter. Top evenly with mango slices, onion slices,(I don't like onion on my salad) and grilled shrimp. Sprinkle with crumbled goat cheese, raspberries, and chopped pistacio nuts. Serve with Fresh Basil Vinaigrette. As Rachel Ray would say, "This is a method. Substitute anything you like such as strawberries, pineapple, etc.
Tuesday, January 5, 2010
Lemon Curd
One of our church members gave us a wonderful pound cake. Every year, I freeze it until all the Christmas cookies and fudge are gone and then I bring it out to enjoy. We had several pieces with strawberries and whipped cream, and several pieces just plain. I decided to make some lemon curd to go over the top for the rest to give a little variety. This is Alton Brown's recipe from Food Network.
Ingredients:
5 egg yolks
1 cup sugar
4 lemons zested and juiced (to = 1/3 cup)
1 stick butter
Add about an 1 1/2 inches of water to the bottom of a double boiler. Bring water to a simmer over medium-high heat. Meanwhile, combine egg yolk and sugar in the top of the double boiler off the heat. Whisk about 1 minute. Measure lemon juice and zest to get 1/3 cup. Add it to the egg yolk mixture. Whisk to combine. When the water reaches a simmer, reduce heat and place the mixture over the indirect heat of the double boiler. Wisk for about 8 minutes or until mixture is thick enough to coat the back of a spoon. Remove from heat and add butter a piece at a time, allowing each piece to melt before adding the next piece. Place the curd in a clean bowl and cover by laying plastic wrap directly on the surface of the curd. Refrigerate up to two weeks.
Ingredients:
5 egg yolks
1 cup sugar
4 lemons zested and juiced (to = 1/3 cup)
1 stick butter
Add about an 1 1/2 inches of water to the bottom of a double boiler. Bring water to a simmer over medium-high heat. Meanwhile, combine egg yolk and sugar in the top of the double boiler off the heat. Whisk about 1 minute. Measure lemon juice and zest to get 1/3 cup. Add it to the egg yolk mixture. Whisk to combine. When the water reaches a simmer, reduce heat and place the mixture over the indirect heat of the double boiler. Wisk for about 8 minutes or until mixture is thick enough to coat the back of a spoon. Remove from heat and add butter a piece at a time, allowing each piece to melt before adding the next piece. Place the curd in a clean bowl and cover by laying plastic wrap directly on the surface of the curd. Refrigerate up to two weeks.
Saturday, September 5, 2009
Marinara Sauce
This is the marinara Sauce that I make for anything from polenta to pasta. Definitely a go-to marinara sauce recipe. Comes from Giada De Laurentiis - FoodNetwork
Ingredients:
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (32 oz.) cans crushed tomatoes
2 dried bay leaves
In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute' until the onions are translucent, about 10 min. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute' until all the vegetables are soft, about 10 min. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. ( The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.) I makes more than we need for a meal so I divide it in 1/2 and freeze part of it. The night I want to use it, I take it out of the freezer to thaw. I sometimes put it in batches in the food processor to make the sauce smooth.
Ingredients:
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (32 oz.) cans crushed tomatoes
2 dried bay leaves
In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute' until the onions are translucent, about 10 min. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute' until all the vegetables are soft, about 10 min. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. ( The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.) I makes more than we need for a meal so I divide it in 1/2 and freeze part of it. The night I want to use it, I take it out of the freezer to thaw. I sometimes put it in batches in the food processor to make the sauce smooth.
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