Fresh Herb Fennel Crusted Tuna, Scallops & Shrimp Seafood Stew

October 8th, 2010 § 0 comments § permalink

Serves 6-8

Ingredients

Olive Oil
1 pound tuna roast (ask your butcher for uncut tuna steaks-you need 1 large piece)
1 pound medium or small scallops
1 pound peeled shrimp
Zest and juice of 3 lemons
¼ cup fennel seeds
¼ cup peppercorns
¼ cup coarse sea salt
1 teaspoon red chili flakes
½ cup fresh parsley, chopped
½ cup fresh oregano, chopped
½ cup fresh basil, chopped
3 cloves garlic, chopped fine
1 large red onion, chopped
1 large red pepper, chopped
1 large yellow pepper, chopped
¾ cup Kalamata olives, pitted and halved
3 cups roma tomatoes, chopped
1½ cups white wine
Salt and pepper

Directions

Marinate tuna, scallops and shrimp with lemon juice for about 1 hour. Grind in a grinder or smash lemon zest, fennel seeds, cracked peppercorns, chili and course sea salt until a gritty spice mixture is created. Heat a thick-bottomed stew pan to high heat with a generous portion of olive oil. Rub tuna with spice mixture and brown tuna on all sides. Remove tuna and add garlic, onions and peppers to pan. Sauté until tender or about 3 minutes Add half of fresh herbs, shrimp and scallops. Sauté for just a few minutes. Add wine and stir while removing the bits that stuck to the pan. Reduce heat to low. Add tomatoes. Stir well and add tuna and kalamata olives. Simmer for about 1 hour, stirring occasionally and breaking up the tuna as it cooks. Add remainder of the fresh herbs and take of heat and let stand for five minutes before serving. If needed, a bit of water can be added but only if the tomatoes have not given off enough liquid in the middle of the cooking process.

Best served over Israeli couscous.

Herbed Beef Barley Stew

October 8th, 2010 § 0 comments § permalink

Serves 6-8

INGREDIENTS

Olive oil, for sautéing
2 tablespoons butter
2 medium yellow onions, chopped medium
3-4 cloves garlic, chopped fine
1 pound beef stew meat, cut into 2 inch cubes and pre-seasoned with salt & pepper
½ cup fresh thyme, chopped
¼ cup fresh rosemary, chopped
½ cup fresh flat leaf parsley, chopped
1 cup fresh dill, chopped
3 large carrots, cut into 1 inch chunks
4 celery stalks, chopped
1 cup brown mushrooms, chopped
3 fresh bay leaves
1 cup white wine
2 cups beef stock
1 pound beef shank bones
½ cup pearled barley
Salt
Pepper

PREPARATION

In heavy stew pan over medium-high heat, add olive oil and butter. Sauté onions and garlic for about 3-4 minutes or until soft and semi translucent. Add cubed stew meat and sauté until browned. Add ⅓ of each of the herbs and stir, next add the carrots and celery, sauté for another few minutes and then add mushrooms and sauté a few more minutes while all liquid is absorbed by the mushrooms. Drop in the bay leaves. Add wine and stir well while loosening all the bits that stuck to the bottom of the pan and add another ⅓ of all the herbs. Add beef stock and beef shanks. Simmer on low heat for about 30 minutes, stirring a few times. Add pearled barley and simmer for another 20-30 minutes or until barley is tender and to desired consistency. Season with salt and pepper. Sprinkle in remaining herbs and take off heat, let stand for about 10 minutes before serving.

Mexican Herbed Chicken & Albondigas Soup with Winter Greens

October 8th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

Meatballs

1 pound ground chicken
2 limes, zest and juice
½ cup fresh cilantro, chopped fine
1 teaspoon jalapeño pepper, chopped fine
¼ cup red pepper, chopped fine
1 tablespoon dried cumin
1 teaspoon salt
1 egg, beaten

Soup

Olive oil, for sautéing
2 cloves garlic, chopped fine
1 medium red onion, chopped
1 medium red pepper, chopped
1 medium carrot, chopped
1 medium zucchini, sliced round
1 teaspoon jalapeño pepper, deseeded and chopped fine
1 tablespoon dried cumin
1 teaspoon chili powder
2 teaspoons salt
1 teaspoon cracked pepper
4 cups chicken stock
4 small fresh corn tortillas, sliced in thin strips
Avocado, for garnish
Cotija cheese, for garnish

PREPARATION

To assemble meatballs, use fingers to mix together all ingredients until well blended. Form into balls from 1 to 2 inches in diameter. Set aside.

Heat olive oil in a large soup pan on medium high heat. Sauté garlic, onions, red pepper and carrots for about 5 minutes, stirring constantly. Add zucchini, jalapeños and spices, season with salt and pepper. Mix well, sautéing for another few minutes. Pour in the chicken stock and stir until well combined. Gently lower the meatballs into the pan. Bring to a boil and reduce heat to a low simmer. Cook for another 20 to 30 minutes on low and until meatballs are cooked through. Take off heat and add tortilla strips. Let stand for about 5 minutes before serving.

Thai Chicken & Coconut Green Herb Curry Soup

October 8th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

Olive oil, for sautéing
4 garlic cloves, chopped
2 tablespoons fresh ginger, chopped
2 green chilies, chopped
1 tablespoon lemongrass, chopped fine
3 limes, zest and juice
1 large red onion, chopped
4 chicken breasts sliced into thick, long slices about 1 inch wide and the length of the breast
2 large leeks, chopped
1 large orange pepper, chopped in large pieces
1 large red pepper, chopped in large pieces
Salt
Pepper
1 cup coconut milk
1 cup chicken stock
1 cup cilantro, chopped
Lime wedges, for garnish

PREPARATION

In heavy stew pan over medium-high heat, add olive oil. Sauté garlic, ginger, chilies, lemongrass, onions and lime zest and cook until onions are tender, about 7 minutes. Add chicken and sauté another few minutes trying to brown the chicken a bit. Add leeks and stir well. Add orange and yellow pepper and continue to sauté mixture for another few minutes. Add lime juice, season with salt and pepper. Add coconut milk; bring to a boil and let cook for about 3 minutes on high heat. Reduce heat to simmer. Add chicken stock and stir well. Simmer for about 45 minutes. Add cilantro and stir well just before serving.

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