Recepti

[anais_nin]

Creme Brulee Cheesecakes



Makes 6 cheesecakes.
Ingredients:
Cheesecakes

* 1 tubs (500 g) good quality mascarpone cheese
* 1/2 cup (125 mL) sugar
* 1/2 cup (125 mL) whipping cream
* 1 tbsp (15 mL) vanilla bean paste OR scraped seeds from 1 vanilla bean
* 3 x large eggs

Phyllo Wafers

* 3 sheets phyllo pastry
* 1/4 cup (50 mL) unsalted butter, melted
* 2 Tbsps (25 mL) sugar
* Plus extra sugar for “brulée”


Directions:
Cheesecakes

1. Preheat oven to 325 °F (160 °C). Grease 6 5-oz (150 mL) ramekins and place a disc of parchment in the bottom of each. Place ramekins in a dish with a 2-inch (5 cm) lip.
2. Stir mascarpone to soften. Add sugar and combine well. Stir in whipping cream and vanilla bean paste (or seeds from vanilla bean), switching to a whisk to smooth out mixture. Whisk in eggs one at a time until blended. Ladle mixture into prepared ramekins and pour hot tap water around ramekins until water comes halfway up. Bake cheesecakes for 35 minutes (tops of cheesecake will brown to golden), then remove from water bath to cool. Chill for at least 6 hours before serving.

Phyllo Wafers

1. To make Phyllo wafers, increase oven to 350 °F (180 °C) and line a baking tray with parchment. Lay out one sheet of phyllo and brush lightly with butter and sprinkle with sugar. Cover with second sheet of phyllo, repeating with butter and sugar. Repeat with third sheet, then fold phyllo in half. Cut 6 circles out of pastry with a 3 ½ -inch (8 cm) cookie cutter and place onto baking tray. Bake for 7 minutes, until golden brown. Let cool.
2. To serve, place a phyllo wafer on a dessert plate. Run a spatula around inside of ramekin to loosen, then turn out cheesecake onto wafer. Peel away parchment disc and sprinkle top of cheesecake with sugar. Using a kitchen butane torch, caramelize top of cheesecake. Repeat with remaining cheesecakes and serve.

[anais_nin]

White Cheddar Garlic Mashed Potatoes
Yield: 8

* 12 medium Yukon Gold potato, peeled and cut in chunks
* 1 head garlic, cloves, peeled, left whole
* 3 tbsp unsalted butter
* 1 cup low-fat sour cream
* 1/2 cup 35% cream
* 3/4 cup plus 2 tbsp. white cheddar cheese
* 1/2 cup diced cooked bacon
* 1/4 cup chopped green onion
* salt and pepper, to taste


Directions:
White Cheddar Garlic Mashed Potatoes

1. Place the potatoes and garlic cloves in a large pot of salted water. Bring to a boil and cook until potatoes are fork tender. Drain the potatoes.
2. Mash both the potatoes and garlic together. While still warm mix in butter, sour cream, 35% cream, cheese, bacon and green onions. Season with salt and pepper.
3. This dish can be prepared in advance. Spread potatoes into a baking dish and refrigerate until needed. Cover and reheat in a 325 degree F. oven for 20 to 25 minutes.

[anais_nin]

pokusacu da ne budem lijena da uslikam kad ovo budem pravila

Bite Sized Lemon Curd Cheesecake



Graham Cracker Crust
1 1/2 cups of crushed graham crackers (preferably in a food processor)
5 tablespoons of melted butter

Preheat the oven to 350 degrees F.
Line 12 baking cupcakes in a cupcake pan. Combine the crushed graham crackers with melted butter and press into the bottom of each baking cup with the back of a spoon or your fingers. Bake for 6-8 minutes. Cool for 10 minutes. Refrigerate while making the filling.

Cheesecake
16 oz cream cheese (softened)
1 tablespoon + 1 1/2 teaspoons sour cream
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
pinch of salt

Lemon Curd
(recipe from Joy of Baking)
3 large eggs
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
1 tablespoon (4 grams) finely shredded lemon zest
3/4 cup (150 grams) granulated white sugar
4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.

Makes 1 1/2 cups (360 ml).

[dacina_curica]

ano osevapila si se za ove Madeleines

pripremila sam hipten "ribljih" recepata samo se moram nakaniti da ih prekucam ...obecavam postaviti sve do sledece sedmice

[anais_nin]

Lavender creme brulee

Lavender has a clean fresh flavour and is surprisingly good in cooking, particularly with fish or tagines.



serves 4
ingredients
• 2 vanilla pods
• 300ml double cream
• 200ml whole milk
• 8 large free-range or organic egg yolks
• 75g sugar
• a bunch of lavender, flowers picked
• 4 tablespoons caster sugar

Preheat the oven to 140°C/275°F/gas 1. Score the vanilla pods lengthways and scrape out the vanilla seeds with a knife or a teaspoon. Place the seeds into a saucepan, add the pods, cream and milk and slowly bring to the boil. Remove from the heat.

Meanwhile, get yourself a large bowl that will fit over your pan and beat together the egg yolks and sugar until light and fluffy. Remove the vanilla pods from the pan and, little by little, add the milk and cream to the egg mixture in the bowl, whisking continuously. Add 2.5cm of hot water to your dirty pan, bring to a simmer and put the bowl on top of the pan. Cook the mixture for 5 minutes over the simmering water, stirring often, until it thickens and coats the back of a spoon. Stir in a small handful of lavender flowers, but the trick is to be delicate – you only need a hint of its distinctive, strong flavour.

Remove any bubbles or froth from the mixture before dividing it between your ramekins. Stand these in a high-sided roasting tray, and fill the tray with water halfway up the ramekins. Place carefully in the preheated oven and cook for around 30 to 45 minutes or until the mixture has set but is still slightly wobbly in the centre. Allow to cool at room temperature then place in the fridge until ready.

To serve, sprinkle each crème brûlée with a tablespoon of caster sugar and some more of the lavender flowers and caramelize under a very hot grill or using the chef’s torch.

[anais_nin]

ano osevapila si se za ove Madeleines

pripremila sam hipten "ribljih" recepata samo se moram nakaniti da ih prekucam ...obecavam postaviti sve do sledece sedmice

jao kuha mi se nonstop u zadnje vrijeme planiram raznorazne podvige za iduci vikend nakrcala sam recepata koje jedva cekam da isprobam....

a Madeleines nenormalno gotivim samo mi ove kupovne nisu ni nalik na one iz francuske pa hocu sama da pravim i uz to napravim caj....i onda sjednem u bastu i uzivam

postiraj sve morskih plodova....meni toga nikad viska ja nama u zadnje vrijeme pravo cesto pravim "cod", svidja mi se sto kako god ga napravim (u rerni, na rostilju itd itd) nikad nije suh i uvijek bude smazan za sekundu

[anais_nin]

Poulet Mistral Le Preiuré (Mistral’s Chicken with Garlic)



1 chicken, cut into pieces
salt and pepper
2 tbsp olive oil
1 tbsp butter
about 40 cloves of garlic, crushed and peeled
1/2 cup white vermouth
1/2 cup chicken stock
1 tbsp butter, softened

1. Season the chicken with salt up to a day in advance.
2. In a large skillet, melt the butter with the olive oil over medium-high heat. Season the chicken with the pepper. Brown both sides of the chicken, working in batches if necessary, about 5 minutes per side. Set the chicken aside when done.
3. Reduce the heat to medium and add the garlic cloves. Place the chicken on top of the garlic. Sauté, shaking the pan occasionally, 10 minutes to lightly brown the garlic.
4. Deglaze the pan with the vermouth and the chicken stock. Simmer, covered, for 10 to 12 minutes, or until the chicken is cooked through.
5. Remove the chicken from the pan and allow to rest for 5 minutes. Bring the sauce to the boil to reduce until slightly thickened. Remove from the heat and stir in the softened butter.
6. Serve the chicken covered with the sauce and garlic.

Serves 4.

[dacina_curica]

postiraj sve morskih plodova....meni toga nikad viska ja nama u zadnje vrijeme pravo cesto pravim "cod", svidja mi se sto kako god ga napravim (u rerni, na rostilju itd itd) nikad nije suh i uvijek bude smazan za sekundu

bas sad pregledah ove recepte (nosim ih sa sobom na posao ne bil' se nakanila prekucati ih), ima 10 recepata za "cod" i isto toliko (ako ne i vise) za losos......plus onako nekih mali milion .....voleeeeeeeeeeeeeeeeeem ribu, njam,njam

[anais_nin]

postiraj sve morskih plodova....meni toga nikad viska ja nama u zadnje vrijeme pravo cesto pravim "cod", svidja mi se sto kako god ga napravim (u rerni, na rostilju itd itd) nikad nije suh i uvijek bude smazan za sekundu

bas sad pregledah ove recepte (nosim ih sa sobom na posao ne bil' se nakanila prekucati ih), ima 10 recepata za "cod" i isto toliko (ako ne i vise) za losos......plus onako nekih mali milion .....voleeeeeeeeeeeeeeeeeem ribu, njam,njam

to mi je jedan od omiljenih ruckova vikendom - riba + povrce + salata i mi cesto losos pravimo kad je fino vrijeme....pokusavali smo par puta na onoj dasci da ga napravimo ali nesto ne bude kako treba

Chocolate fridge cake with pecan and meringues




serves 16
ingredients
• 200g digestive biscuits
• 110g whole pecans, roughly chopped
• 110g pistachio nuts, peeled
• 10 glace cherries
• 2 ready-made meringue nests, smashed up
• 150g unsalted butter
• 1 tablespoon golden syrup
• 200g dark chocolate


Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts and cherries and mix together. Put the rest of the ingredients into a separate, heatproof bowl and put on a low heat over a pan of simmering water until the butter and chocolate have melted.

Combine the biscuit mix with the chocolate mixture. Line a 30 x 20 cm plastic container with clingfilm, leaving plenty of extra film at the edges to help turn the cake out later. Whack everything into the container, place in the fridge to firm up then turn out and cut into chunky slices.

This cake can be kept in an airtight container for a few days, and it actually improves in flavour!

[anais_nin]

Tavuk kebabı (chicken kebab)



INGREDIENTS
-300 gr.chicken meat (frozen)
-salt,pepper,thyme
-1 spoon butter
-yogurt
-pita bread
-tomato sauce(or two tomatoes,grate them and cook with a spoon of olive oil and salt)

DIRECTIONS
Cut the frozen meat with a sharp knife like a leaf.Melt butter in a frying pan and add the chicken in it.pour on salt and pepper.Fry them about 10 minutes or until chicken cooked.
Cut the bread little pieces and fry them with a bit of butter.Take them in a service plate ,put the chicken on the bread pieces.Add the tomato sauce and yogurt..
GOOD APPETITE
AFIYET OLSUN…

[anais_nin]

Glazed Apple Squares

9 servings > 20 minutes



INGREDIENTS
500 mL 2 cups RICE KRISPIES* cereal, crushed to fine crumbs
325 mL 1 1/3 cups all-purpose flour
2 mL 1/2 tsp salt
150 mL 2/3 cup margarine or butter
125 mL 1/2 cup 2% milk
175 mL 3/4 cup granulated sugar
30 mL 2 tbsp all-purpose flour
2 mL 1/2 tsp cinnamon
0.5 mL 1/8 tsp nutmeg
1.25 L 5 cups sliced, peeled cooking apples (about 750 g/1 1/2 lbs)
15 mL 1 tbsp lemon juice
250 mL 1 cup icing sugar
20 mL 4 tsp warm water

PREPARATION

1. In medium bowl, mix together crushed cereal, the 325 mL (1 1/3 cups) flour and salt. Using pastry blender, cut in margarine until resembles coarse crumbs. Add milk; stir until mixture is moistened. Pat about half of dough in bottom and slightly up sides of 23 cm (9-inch) square baking pan coated with cooking spray.
2. In small bowl, mix together sugar, the 30 mL (2 tbsp) flour, cinnamon and nutmeg. Toss with sliced apples in large bowl. Spoon apples onto crust. Sprinkle with lemon juice.
3. Roll out remaining dough on lightly floured surface to fit pan. Place over apples (don't worry if it cracks). Prick crust with fork in several places.
4. Bake at 190°C (375°F) about 40 minutes or until apples are tender and crust is golden. In small bowl, mix together icing sugar and warm water until smooth. Drizzle glaze over crust while still warm. Cut into squares and serve warm or cooled.

[anais_nin]

Fluffy candy



200g instant chocolate powder*
400g whole powdered milk
1 can (395g) sweetened condensed milk
½ cup (120ml) whole milk, room temperature
granulated sugar, for dusting**

In a very large bowl, place the chocolate powder, powdered milk, sweetened condensed milk and milk and mix well – you’ll need some elbow grease, since it’s a very thick and firm mixture.

Make balls using ½ tablespoon of the mixture and roll them into the granulated sugar; transfer the candy to small fluted paper cups.

* I believe that one could use 100g of cocoa powder instead; I haven’t tried it with this particular recipe, but I have tried that substitution in a number of other recipes with great results

**you can dip the balls in tempered semisweet chocolate, instead of rolling them in sugar; 500g chocolate would be enough

Makes 90

[anais_nin]

Leblebi (Tunisian Chickpea Soup) - Adapted from the Global Gourmet recipe



Ingredients

28 ounces canned chickpeas, drained and rinsed OR
2 cups dried chickpeas soaked overnight in 2 quarts of water, then drained and rinsed after 1-2 hours of steady, covered simmer until tender [Length of cooking depends on age of chickpeas and heat intensity.]
3 tablespoons olive oil
1 large onion, chopped
4 large garlic cloves, minced
5 cups water
2 generous teaspoons toasted ground cumin (Heat for 5 minutes in a dry skillet or until browned and fragrant.)
2 teaspoons harisa, prepared or homemade
[No additional salt needed. Harisa, capers and preserved lemon all contain salt.]

Any one or more of the following garnishes:

capers
cilantro leaves
parsley leaves
chopped bell pepper
toasted cumin seeds
chopped hard-cooked egg
preserved lemon slices
toasted bread strips or croutons
additional harisa


Method

In a large saucepan over medium-low heat, warm the olive oil then add the onion, stirring occasionally until it is translucent and golden without browning. Add garlic, coating with onion mixture before stirring in the chickpeas, water, ground cumin and harisa. Simmer for 30 minutes. Garnish as desired. Serves 4. --


Cilantro, cumin seeds, preserved lemons, capers, and that
extra dollop of harisa, a riot of garnishes for the eyes and tongue.

[anais_nin]

Prawns Wrapped in Prosciutto



http://ifoods.tv/site/video.jsp?video=138

Prawns Wrapped in Prosciutto

* 12 Prawns
* 12 Basil Leaves
* 12 Slices of Prosciutto


Prawns Wrapped in Prosciutto

1. Remove the heads from the prawns and peel the shell away from the body;

2. Run a small knife down the back of the prawn making an incision 30% into the flesh and removing the black intestinal tract;

3. Lay a slice of the prosciutto flat on the chopping board, place a couple of basil leaves into the centre before adding a prawn;

4. Wrap the prosciutto up like a cigar until the prawn is totally wrapped;

5. Cook the wrapped prawn in a pan on a even heat until it has lost its translucency which should take about a minute on each side;

6. Serve.

[dacina_curica]

CRISPY ALASKA COD with GREEK PESTO

1/2 cup panko, or fine bread crumbs
1 Tbsp cornmeal
2 tsp dried oregano
1 tsp garlic powder
2 tsp lemon pepper seasoning
2 Tbsp butter, softened
4 Alaska cod fillets (4 to 6 oz. each)
olive oil
2 Tbsp fresh lemon juice

Pesto
4 oz. fresh spinach leaves, de-stemmed
1 Tbsp dried oregano
2 Tbsp fresh oregano leaves, plus sprigs for garnish
2 tsp fresh garlic
3 Tbsp olive oil
1 tsp red wine vinegar
1 tsp salt
1 tsp freshly ground black pepper
1/2 cup Feta cheese
4 oz. red bell pepper, finely chopped

Prepare pesto by placing all ingredients in the food processor except for the Feta cheese and red bell pepper; pulse gently until coarsely minced. Remove from food processor to a bowl and stir in the Feta and bell pepper; set aside.
Preheat broiler oven to 450F. In a small bowl, combine panko, cornmeal, oregano, garlic powder, lemo pepper and butter to make a paste. Heat a large, heavy skillet over medium-high heat. Brush both sides of cod fillets generously with olive oil. Place fillets in the pan and cook, uncovered, until lightly browned, moving fillets gently and adding small amounts of oil as needed to keep them from sticking. Without turning fillets over, cook 3/4 way through, about 5-6 minutes for frozen or 3-4 for fresh/thawed. Remove fillets from skillet and place in a large baking pan, browned side down. Pat fillet tops dry, brush generously with lemon juice and spread with panko/butter mixture. Place under the broilerand cook until the coating is crispy, about 2 to 4 minutes.
To serve, top with a generous dollop of pesto and garnish with fresh oregano.

[dacina_curica]

Alaska Salmon with Gnocchi and Roasted Red Pepper



1/2 cup roasted red bell pepper
1 cup grated Parmesan cheese, divided
1 Tablespoon cornstarch
1/4 to 1/2 whole jalapeöo pepper, chopped
1 teaspoon minced garlic
1/4 cup chopped cilantro
1 cup chicken broth
1 package (1 pound) vacuum-packed prepared potato gnocchi (dumplings) OR 4 cups cooked orzo
4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
1 Tablespoon olive, canola, peanut or grapeseed oil
1 teaspoon lemon-pepper seasoning


In blender, puree red peppers, 1/2 cup Parmesan cheese, cornstarch, jalapeöo, and garlic. Blend in cilantro and chicken broth. In a small saucepan, cook and stir pepper sauce over high heat until boiling. Reduce heat; cover and keep warm.

Cook gnocchi according to package directions; keep warm.

Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.

Turn salmon over and sprinkle with seafood seasoning. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon OR 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

To serve, add 1/2 cup Parmesan cheese to gnocchi. Portion 1 cup gnocchi onto each serving plate; drizzle with sauce. Top with salmon and drizzle with remaining sauce.

Nutrients per serving: 482 calories, 23g total fat, 10g saturated fat, 44% calories from fat, 142mg cholesterol, 42g protein, 25g carbohydrate, 1g fiber, 799mg sodium, 330mg calcium and 1.4g omega-3 fatty acids.

[dacina_curica]

Asian Glazed Planked Salmon




1 bunch green onions, trimmed and sliced lengthwise
2 pounds Alaska Salmon fillets or portions
3 Tablespoons pure maple syrup
2 teaspoons fresh grated ginger root*
2 teaspoons fresh lime juice
2 teaspoons soy sauce
1-1/2 teaspoons fresh minced garlic

Soak wood plank in water 30 minutes to 2 hours. Pat wood plank with paper towels and spray-coat or lightly oil one side. Place green onions on plank; top with Alaska Salmon.
Blend remaining ingredients; rub 1/2 to 1 teaspoon on each salmon portion or all onto salmon side. Let the salmon rest 5 minutes before cooking.

Heat grill to medium-high heat. Place the planked salmon on the grill using indirect heat (not directly over heat). Reduce heat to medium and cook in covered grill for 10 to 15 minutes. Cook just until salmon is opaque throughout.

*Add 1/4 teaspoon crushed red pepper flakes for additional heat, if desired.

[dacina_curica]

WILD ALASKA SALMON ON THAI POTATOES



2 x 6 oz fillets wild Alaska salmon
1 ½ cups coconut milk
½ cup vegetable stock
1 tbsp green or red Thai curry paste
1 stalk lemon grass, halved lengthways
1 tsp grated fresh root ginger
½ tsp ground turmeric
½ red chilli, thinly sliced (optional)
3 shallots, sliced
1 lb new potatoes, scrubbed and cut into chunks
Salt and freshly ground black pepper
Chopped fresh coriander

Remove and discard the skin from the salmon fillets. Cover the fish and set aside.

Put the coconut milk, stock, curry paste, lemon grass, ginger, turmeric, chilli (if using) and shallots into a wok or large saucepan. Bring up to the boil, then reduce the heat. Add the potatoes and simmer gently, without a lid, for 15 minutes. Stir from time to time.

When the potatoes are just tender, sit the salmon fillets on top and spoon the liquid over them. Cover and simmer for 6-8 minutes, or until the fish is cooked. To check, test with a fork - the fish should be opaque and should flake easily.

Taste the broth and season with salt and pepper, if needed. Serve in shallow bowl, topped with some chopped fresh coriander.
Cook's tips: Add a little extra water to the broth if it reduces down too much. If you're not keen on coriander, use flat-leaf parsley instead.

[dacina_curica]

WILD ALASKA SALMON EN CROUTE



Vegetable oil, for greasing
4 x 6 oz fillets wild Alaska salmon
Salt and freshly ground black pepper
8 oz spinach
4 sheets filo pastry
2 oz butter, melted
7 oz tub soft cheese flavoured with garlic and herbs
Salad or fresh vegetables, to serve

Preheat the oven to 400°F. Grease a baking sheet with a little vegetable oil.

Remove and discard any skin from the salmon fillets. Season them with a little salt and pepper.

Cook the spinach in a klix amount of boiling water for 3-4 minutes until wilted. Drain and squeeze out the excess water. Cool for a few minutes.

Unroll the sheets of filo pastry. Brush each sheet with melted butter, layering them into one pile. With a sharp knife or scissors, cut into 4 wide strips

Divide the spinach into four and place some onto the middle of each pile of pastry. Arrange a salmon fillet on top, then share the soft cheese between them, spreading it over the top surface of the salmon. Fold the pastry around the salmon to partially enclose it. Transfer to the baking sheet and brush with any remaining butter.

Bake for 12-15 minutes, until the pastry is golden brown. Serve at once, with salad or vegetables. Alternatively, cool, wrap and keep chilled to serve cold.
Cook's tip: Use plain low fat soft cheese and flavor it with finely grated lemon rind and chopped fresh chives or spring onions, if you prefer.

[dacina_curica]

Spicy Cornmeal-Crusted Alaska Salmon



1/3 cup medium to coarse-grind cornmeal
1-1/2 to 2 teaspoons favorite spicy seasoning (Cajun, Mexican, Caribbean Jerk, Italian, curry blend, etc.)
1 teaspoon salt
4 skinless Alaska Salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
1 Tablespoon olive, canola, peanut or grapeseed oil
Nonstick cooking spray

Blend cornmeal, seasoning, and salt in zip-top plastic bag. Rinse Alaska Salmon fillets under cold water, then toss in cornmeal coating.

Heat oil in large nonstick skillet to medium-high heat; add fillets to pan. Cook until browned, about 3 minutes. Spray-coat tops of fillets. Turn salmon over gently and cook an additional 4 minutes. " Fresh/thawed fish: Check browned fillets for doneness. Cook just until fish is opaque throughout. " Frozen fish: Preheat oven to 425ºF. Transfer browned fillets to baking sheet and cook an additional 6 to 8 minutes. Cook just until fish is opaque throughout.

Nutrients per serving: 244 calories, 9g total fat, 2g saturated fat, 34% calories from fat, 105mg cholesterol, 30g protein, 9g carbohydrate, 1g fiber, 719mg sodium, 16mg calcium and 1g omega-3 fatty acids.

[dacina_curica]

PAN-ROASTED ALASKA SALMON with CHAMPAGNE-CAPER VINAIGRETTE



1/2 cup plus 2 Tablespoons olive oil
1/4 cup chopped shallots
1 Tablespoon minced garlic
3 Tablespoons champagne vinegar
1 to 2 Tablespoons lemon juice
1 Tablespoon Dijon mustard
2 Tablespoons drained capers
2 teaspoons chopped fresh tarragon
Salt and pepper
4 Alaska Salmon portions (6 oz. each, about 1-inch thick)
2 Tablespoons chopped Italian parsley

1. Pour 1/2 cup olive oil into a 12-inch frying pan over medium-high heat; when hot, add shallots and garlic and stir often until limp but not brown, about 2 minutes. Scrape into a blender or food processor and add vinegar, lemon juice, and mustard; whirl until smooth. Pour mixture into a bowl or pitcher and stir in capers, tarragon, and salt and pepper to taste.

2. Preheat oven to 375ºF. Rinse salmon portions and pat dry; sprinkle portions all over with salt and pepper. Heat remaining 2 tablespoons olive oil in same frying pan over medium-high heat. Add salmon, skin side up, and cook until browned on the bottom, about 3 minutes. Turn salmon over, then transfer pan to the oven. Bake just until fish is opaque throughout, about 5 to 7 minutes.

3. Transfer salmon to plates, drizzle with a little vinaigrette, and sprinkle with parsley. Serve remaining vinaigrette at the table to add to taste.

Nutrients per serving: 527 calories, 40g total fat, 6g saturated fat, 69% calories from fat, 126mg cholesterol, 35g protein, 5g carbohydrate, .3g fiber, 306mg sodium, 31mg calcium and 1.3g omega-3 fatty acids.

NOTES: Serve with roasted little red potatoes.

WINE PICK: Blanc de Noir Sparkling Wine

[dacina_curica]

ALASKA COD WITH LOCAL GREEN BEANS AND SOY-SHERRY SAUCE



12 Alaska Cod fillets, 3 oz. each
4 oz. fresh green beans
2 Tbsp. soy sauce
2 Tbsp. sherry vinegar
5 drops Tabasco® Sauce
2 tsp. minced ginger
2 tsp. minced shallot
9 Tbsp. unsalted butter, divided
Fine sea salt and freshly ground white pepper, to taste
2 Tbsp. canola oil
2 tsp. chopped parsley

Trim the beans and halve them lengthwise. Blanch beans in boiling salted water for 2 minutes or until crisp-tender. Drain and dip briefly in an ice water bath to stop cooking; set aside.

For the sauce, bring soy sauce, sherry vinegar, Tabasco, ginger and shallots to a boil in a small saucepan. Whisking constantly, add 8 tablespoons of butter to the pan, one tablespoon at a time, ensuring that each tablespoon of butter has been incorporated before adding another. Season to taste with sea salt and white pepper; set aside.

Place two large nonstick sauté pans over high heat; add 1 tablespoon canola oil to each. Season Alaska Cod fillets on both sides with sea salt and white pepper. When the oil is hot, add 6 fillets to each pan. Sauté for 3 to 5 minutes, or until cod is golden brown on the first side. Turn the fillets over and cook an additional 1 minute, or just until cod is opaque throughout. Remove from heat; cover and keep warm.

Melt one tablespoon butter in pan over medium heat; add beans, heat through. Season to taste with sea salt and white pepper. Add the parsley and toss gently. Gently reheat the sauce; do not boil. To serve, place a cod fillet, browned side down, on a plate and top with one-sixth of the bean mixture. Top with another cod fillet, browned side up. Drizzle 1-1/2 tablespoons sauce around the cod. Serve immediately.

Nutrients per serving: 341 calories, 23g total fat, 11g saturated fat, 61% calories from fat, 109mg cholesterol, 31g protein, 2g carbohydrate, .3g fiber, 389mg sodium, 26mg calcium, and 1.4g omega-3 fatty acids.

[dacina_curica]

Alaska Seafood Florentine



2 Tablespoons olive, canola, peanut or grapeseed oil, divided
2 teaspoons chopped garlic
2 oz. pancetta or 1/4 cup crumbled bacon
4 Alaska Whitefish fillets (Cod, Pollock or Sole, 4 to 6 oz. each), fresh, thawed or frozen
1/2 to 1 teaspoon lemon-pepper blend
1/4 cup water
2 packages (6 to 7 oz. each) fresh baby spinach
2 Tablespoons prepared tapenade OR 1 can (4 oz.) pitted chopped black olives, drained

Heat 1 Tablespoon oil in large, deep fry pan or stockpot over medium heat. Stir in garlic and pancetta and cook 1 to 2 minutes. Remove pancetta from pan; hold aside.

Rinse any ice glaze from frozen seafood fillets under cold water; pat dry with paper towel. Brush both sides of fillets with remaining oil. Place fillets in pan and cook, uncovered, over medium-high heat about 3 minutes, until browned. Shake pan occasionally to keep fish from sticking.

Turn fillets over and sprinkle with lemon-pepper. Cover pan tightly and reduce heat to medium. Cook an additional 2 to 5 minutes. Adjust cook time for smaller fillets. Cook just until fish is opaque throughout. Remove fillets to platter; keep warm.

Add water, spinach and pancetta to pot; cover and cook a few minutes, just until spinach is wilted. Stir to blend flavors and heat through.

To serve, portion about 1/2 cup spinach blend onto each plate. Top with a seafood fillet and 1/2 tablespoon tapenade or 1 tablespoon olives.

Nutrients per serving: 315 calories, 18g total fat, 4g saturated fat, 51% calories from fat, 65mg cholesterol, 32g protein, 6g carbohydrate, 3g fiber, 698mg sodium, 118mg calcium and .5g omega-3 fatty acids.

[dacina_curica]

Campeche-Style Baked Alaska Cod, by Chef Rick Bayless



4 ea., 5 to 6 oz. Alaska Cod fillets
2 to 3 Tbsp. fresh lime juice
2 Tbsp. fresh cilantro, roughly chopped, plus sprigs for garnish
1 bottle (16 oz.) Frontera Roasted Jalapeño-Cilantro Salsa (see salsa recipe below)

PREPARING THE COD. Heat the oven to 350°F. Place the cod fillets in a lightly oiled baking dish without crowding them. Drizzle with the lime juice and sprinkle with the cilantro. Spoon the salsa over the fish, cover with foil and bake until the fish just flakes when pressed firmly, 10 to 15 minutes, depending on the thickness of fillets.

SERVING. Place a fillet onto a warm plate, spoon the sauce and juices over the fish. (If the sauce seems too juicy, scrape it into a saucepan and boil it down.) Garnish with sprigs of cilantro and serve at once.

Roasted Jalapeño-Cilantro Salsa

Ingredients:

For 2 ½ cups

1 ½ pounds (about 6 medium plum) ripe tomatoes (preferably plum) 2 to 3 (1 to 1 ½ ounces) fresh jalapeño chiles, stemmed ½ small (2 ounces) white onion, sliced ¼-inch thick 4 garlic cloves, peeled about ¼ cup water 1/3 cup fresh cilantro, loosely packed, chopped 1 generous teaspoon salt 1 ½ teaspoons cider vinegar

For 5 cups

3 pounds (about 12 medium plum) ripe tomatoes (preferably plum) 4 to 6 (2 to 3 ounces) fresh jalapeño chiles, stemmed 1 small (4 ounces) white onion, sliced ¼-inch thick 8 garlic cloves, peeled about 1/2 cup water 2/3 cup fresh cilantro, loosely packed, chopped 2 generous teaspoons salt 1 tablespoon cider vinegar

For 7 1/2 cups

4 1/2 pounds (about 18 medium plum) ripe tomatoes (preferably plum) 6 to 9 (3 to 4 1/2 ounces) fresh jalapeño chiles, stemmed 1 medium (6 ounces) white onion, sliced ¼-inch thick 12 garlic cloves, peeled about 3/4 cup water 1 cup fresh cilantro, loosely packed, chopped 1 generous tablespoon salt 1 1/2 tablespoons cider vinegar

Other chiles you can use: habanero (orange or green), serrano, santa fe, fresno, fresh pequin (go light; theyre hot!) hungarian wax, fresh arbol, cayenne, Tabasco, as well as most small hot fresh chiles.

1. HEAT THE BROILER. Lay the whole tomatoes and jalapeños out on a broiler pan or baking sheet (many cooks like to line the pan or baking sheet with heavy duty foil to easily capture the juices and make clean up a snap). Set the pan 4 inches below the broiler and broil for about 6 minutes, until darkly roasted-even rather blackened-on one side (the tomato skins will split and curl in places). With a pair of tongs, flip over the tomatoes and chiles and roast the other side for another 6 minutes or so. The goal is not simply to char the tomatoes and chiles, but to cook them through while developing nice roasty flavors. Set aside to cool. 2. TURN THE OVEN DOWN to 425°F. On a similar pan or baking sheet, combine the onion and garlic (you'll want to separate the onion into rings) and set in the oven. Stir carefully every couple of minutes, until the onions are beautifully roasted (they'll be wilted, even have a touch of char on some edges) and the garlic is soft and browned in spots, about 15 minutes total. (For a smokier-flavored salsa, the onion and garlic can all be done on a perforated grilling pan.)

3. FOR A LITTLE LESS RUSTIC A SALSA (or if youre canning the salsa), pull off the peel from the cooled tomatoes and cut out the cores where the stems were attached (be sure to work over your baking sheet so as not to waste any juices). In a food processor, pulse the jalapeños (no need to peel or seed them) with the onion-garlic mixture until moderately finely chopped, scraping everything down with a spatula as needed to keep it all moving around. Scoop into a big bowl. Without washing the processor, coarsely puree the tomatoes-and all the juice that has accumulated around them-and add them to the bowl. (If you're making the largest batch, you'll have to do the tomatoes in two batches.) Stir in enough water to give the salsa an easily spoonable consistency (salsas in Mexico are usually a little smoother and saucier than they are here-not very chunky or thick). Stir in the cilantro.

4. TASTE AND SEASON with salt and vinegar, remembering that this condiment should be a little feisty in its seasoning. If youre planning to use your salsa right away simply pour it into a bowl and its ready, or, refrigerate it and use within 5 days.

5. VARIATION: Roasted Habanero-Tomato Salsa: To make this very spicy, distinctive flavored salsa, replace the jalapeños with 2/4/6 stemmed habanero chiles (I prefer the fruitier flavor of the orange habaneros to the less ripe-even grassy flavor-of the greens).

[dacina_curica]

Santa Fe Seafood Wrap



2 medium avocados OR 2 cups prepared guacamole
1 Tablespoon fresh lime juice
1 Tablespoon minced onion
1 Tablespoon chipotle chili puree*
2 Tablespoons low-fat mayonnaise
4 Alaska Whitefish fillets (Cod, Pollock or Sole, 4 to 6 oz. each), fresh, thawed or frozen
1 Tablespoon olive, canola, peanut or grapeseed oil
1 teaspoon mesquite or Mexican seasoning
4 flour tortillas (10- to 12-inch), warmed
4 large iceberg or Romaine lettuce leaves, torn or shredded

Mash avocados. Stir in lime juice, onion, chili puree, and mayonnaise; set aside.

Rinse any ice glaze from frozen seafood fillets under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of fillets with oil. Place fillets in heated skillet and cook, uncovered, about 3 minutes, until browned. Shake pan occasionally to keep fish from sticking.

Turn fillets over and sprinkle with seasoning. Cover pan tightly and cook an additional 2 to 5 minutes. Adjust cook time for smaller fillets. Cook just until fish is opaque throughout. Cool slightly and break into large chunks.

To serve, layer about 1/2 cup each avocado spread (almost to edge), seafood chunks, and lettuce on one side of each tortilla. Roll up envelope-style and cut in half.

*Canned chipotle chilies in adobo sauce, pureed.

Nutrients per serving: 583 calories, 28g total fat, 4g saturated fat, 42% calories from fat, 55mg cholesterol, 34g protein, 51g carbohydrate, 9g fiber, 594mg sodium, 118mg calcium and .8g omega-3 fatty acids.