Apple Honey Cava

September 12th, 2011 § 0 comments § permalink

Makes one cocktail

Ingredients

½ ounce apply honey syrup
Cava

Directions

Place the honey syrup in the bottom of a champagne glass and fill with cava. Stir and garnish with a teaspoon of apple pre soaked in honey syrup, chopped fine.

**apple honey syrup: place ½ cup honey, 1 apple, chopped fine and ½ cup of water in a sauce pan and bring to a boil. Reduce heat to low and simmer for 5 minutes. Strain.

Chili Mint Mackerel Ceviche

September 11th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 pounds Atlantic Mackerel fillets, chopped in large flat pieces
2 teaspoons salt
Juice of 2 lemons
Juice of 2 lime
2 tablespoons champagne vinegar
1 tablespoon olive oil
1 teaspoon lemon zest
1 teaspoon lime zest
2 teaspoons fresh red chili, de-seeded and chopped superfine
1 teaspoon fresh green chili, de-seeded and chopped superfine
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh mint, chopped fine
2 avocados sliced
1 cup segmented citrus pieces, lemons, oranges and grapefruits (your choice)

Directions

Place the chopped fish in a large bowl and salt it and let sit for a few minutes. In separate bowl whisk together the lemon juice, oil, zest, chilis and herbs until well combined. Pour over the fish and mix well. Let stand in the refrigerator for about 20 minutes before serving. For serving place fish down and granish with avocado and citrus segments and drizzle ceviche juice over the top.

Cod en Papillote

September 11th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 ear sweet corn kernels
1 medium tomato, chopped small
2 medium carrots, chopped fine
3 cloves garlic, chopped fine
3 tablespoon fresh parsley, chopped fine
1 tablespoon fresh thyme, chopped fine
Zest of 2 lemons
4 tablespoons butter
¼ cup white wine
6 pieces cod, 3-4 ounces each
6 sqaure pieces of parchment paper ( 8 X 8 )
2 cups baby arugula or watercress
Lemon juice to taste
Salt and pepper

Directions

Preheat oven to 375°F. In a large mixing bowl combine the corn, tomato, carrots, garlic, parsley, thyme and lemon zest together, and season with salt, pepper and olive oil. Season each piece of fish with salt and pepper and place in the center of each parchment paper square. Divide the vegetable mixture between all of the 6 parchment squares setting a scoop onto each fish piece. Place a pat of butter on top of each fish piece and a little white wine. Fold the parhcment paper like a present making sure it is completely sealed and place on a baking sheet. Place in the oven and bake for about 10-15 minutes. In the meantime place the watercress or baby arugula in a bowl and season with salt, pepper, olive oil and lemon juice. When the fish is done, cut the package open and serve with the salad on the side.

*Recipe Property of Laura Kimberly Merrick

Concord Grape Sparkling Rose

September 12th, 2011 § 0 comments § permalink

Makes 1 sparkler

Ingredients

½ ounce concord grape puree
Sparkling Rose

Directions

Place ½ ounce of concord grape puree in a champagne class and fill with sparkling rose. Stir.

Dry Seared Sea Scallops with Spiced Browned Plum Butter

September 11th, 2011 § 0 comments § permalink

Serves 6

Sea scallops are labeled two ways, wet and dry. Dry sea scallops have not been treated with the solution STP (sodium tripolyphosphate) which is added to make the scallops retain a high moisture content and ultimately helps commercial seafood counters get a longer shelf life than should be recommended. It also makes the scallops weigh more and whrn paying a hefty price by the pound this can be significant in the price you pay. The dry scallops brown sear much better than the wet, their sweet and delicate flavor is more predominanat and they tend not to have the rubberty texture of the treated wet ones. So keep you eyes peeled and ask if the sign isn’t clear!

Ingredients

12 dry sea scallops
2 teaspoons Chinese five spice
1 teaspoon pink flake salt
2 teaspoons turbinado sugar
2 tablespoons Spiced Plum Butter (recipe follows)
¼ cup sweet saki

Directions

Rinse and clean the scallops and pat dry with a paper towel. In a small bowl mix together the five spice, salt and sugar until well combined. Sprinkle a little bit of the mixture on both sides of the scallop. In a large sauté pan place a few tablespoons of the spiced plum butter and bring to a medium high heat. When the pan is hot and the butter beginning to brown or turn an amber color and bubble add the scallops faced down on one side and let sear for about 3 minutes, basting with the butter and without moving or turning. Reducing heat as needed to avoid burning the butter. Flip over and sear the other side and again allow to cook for about 2-3 minutes until seared and cooked through tender. Add the sake and move the pan making sure to deglaze the pan and that the scallops are not stuck to the pan. Serve with a small spoon full of sauce on the scallops.

Garden Tomato Clam Fritters with Lemon Aioli

September 11th, 2011 § 0 comments § permalink

Makes about 30 fritters

Ingredients

1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon pepper
1 teaspoon lemon zest
1 tablespoon fresh parsley, chopped fine
2 cups clams, chopped (canned)
1 egg
¼ cup milk
½ cup tomatoes, chopped fine
2 tablespoons tomato puree
¼ cup red onion, chopped fine
Oil for frying
Lemon Aioli (recipe follows)
Lemon wedges for garnish

Directions

In a large bowl sift together the flour, baking powder, salt, pepper, lemon zest and parsley. Drain the clams and set aside. In a nother medium bowl whisk together the egg, milk, tomatoes, tomato puree and red onions. Add the clams and mix well. Little by little add the dry ingredients into the wet until a thick batter is produced. In a medium fry pan with oil of about 3 inches, heat to about 360°F. When oil is hot drop by spoonfuls into the hot oil and fry for about 2-3 minutes or until golden brown, flipping a few times. Drain on paper towels and serve with lemon wedges and lemon aioli.

Lemon Aioli

Makes approximately ¾ cup

Ingredients

3 cloves garlic
Juice of 1 lemon
1 tablespoon lemon zest
1 large egg yolk
½ teaspoon Dijon mustard
Coarse sea salt
¼ cup extra virgin olive oil
2 tablespoon canola oil
Freshly ground black pepper

Directions

Place garlic, lemon juice and zest, egg yolk and Dijon in a blender and puree. Season with salt. Slowly stream in oils until creamy and everything is emulsified.

Ginger Pear Asian Martini Cocktail (The Gingy)

September 12th, 2011 § 0 comments § permalink

Makes 1 cocktail

Using a sweeter fuller bodied gin similar to the Old Tom style is perfect for this cocktail highlighting spicy, black pepper and vanilla note. This cocktail is delicate and complex at the same time, like a true Gingy is.

Ingredients

2 ounces pear infused old tom gin
1 ounce Canton ginger liquor
½ ounce lemon juice
1 ounce of ginger spiced simple syrup
Dry sparkling wine
Asian Pear Slices for garnish
Cinnamon

Directions

In a shaker filled with ice, combine the gin canton liquor, lemon juice and simple syrup and shake vigorously. Strain into a martini style class and fill with sparkling wine. Garnish with a sliced pear float and a pinch of cinnamon.

**Pear infused gin: place 1 Asian pear sliced thin in a quart of gin and let stand in a cool dark place for 3 days.

**Ginger spiced syrup: place 13 cup honey, ½ cup light brown sugar, ½ cup water, 2 tablespoons fresh ginger, 2 teaspoons freshly grated cinnamon, 1 teaspoon cracked black peppercorns, and a sliced open vanilla bean. Stir, bring to a boil and let simmer on low for 8-10 minutes. Cool and strain.

Little Lemony Fried Anchovies or Bait fish with Thai Basil Pesto Cocktail Sauce

September 12th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 pound fresh anchovies or bait fish
1 teaspoon lime zest
2 teaspoons fresh ginger, chopped fine
2 teaspoons fresh garlic, chopped fine
2 tablespoons rice wine vinegar
1 thai chili, sliced thin
2 tablespoons lime juice
1 cup flour
2 teaspoons salt
Oil for frying
Thai Basil Pesto Cocktail Sauce (recipe follows)
Lemon Wedges

Directions

First prepare the anchovies or baitfish by cutting or pulling off their heads with a slight twisting motion and thus removing the guts at the same time. The guts come out from the top by pulling on them with your fingers if they didn’t come out with the head twist pull. Rinse the anchovies after they are cleaned and pat them dry with paper towels. In a mixing bowl whisk together the lime zest, ginger, garlic, rice wine vinegar, chili, and lime juice. Mix together with the anchovies and let stand for about 10 minutes. Heat about 1-2 inches of oil in a large pan to about 145°F. In another flat shaped bowl combine the flour and the salt and mix. Dredge a few of the anchovies in the flour and shake off any excess. The anchovy should be just lightly coated with flour but evenly. Place in the oil and fry until crispy. About 3-4 minutes total. Testing to make sure they are cooked through and crispy. Serve with Thai Basil Pesto Cocktail Sauce and lemon wedges.

Thai Basil Pesto Cocktail Sauce

Makes 1½ cups

Ingredients

½ cup tomato sauce
3 tablespoons ginger rice vinegar
3 tablespoons lime juice
1 tablespoon lime zest
1 tablespoon fresh ginger
2 cloves garlic
1 tablespoon red chili paste
2 tablespoons canola oil or grapeseed oil
1 cup thai basil leaves
1 teaspoon salt

Directions

Place all the ingredients in a blender and blend until a smooth sauce is made. Season to taste with salt and lime juice.

Lobster, Tomato Corn Pies with Corn Aioli

September 11th, 2011 § 0 comments § permalink

Makes about 15 pies

Ingredients

1 medium shallot
2 cups lobster meat, cooked
2 cups fresh corn kernels
1 cup tomatoes, chopped
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
1 teaspoon salt
1 teaspoon pepper
Savory Pie Dough
1 egg beaten
Coarse Salt

Directions

Pre-heat oven to 375°F. In a large bowl mix together shallot, lobster, corn, tomatoes and herbs, mix well and season with salt and pepper. Roll out the pie dough and cut into 15 circles about 8 inches in diameter. Place about a 3 tablespoons of the filling in the center of the dough, and fold then empanada style by rolling from one side to the other. Brush with the beaten egg and place in the oven and bake for 20 minutes or until golden brown. Remove from oven and sprinkle with coarse salt.

Sweet Corn Aioli

Makes 2 cups

Ingredients

2 egg yolks
2 cloves garlic, chopped
1 cup extra virgin olive oil
1 teaspoon citrus champagne vinegar
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cup fresh sweet corn kernels
1 teaspoon salt

Directions

In a blender of food processor, place egg and garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream until the sauce is thick and emulsified. Add the vinegar, lemon zest and juice. Add the corn kernels and blend until the kernels are chopped but not toatlly smooth. The sauce should be creamy with bits of corn.

Rosemary Cardamom Plus Coolers

September 12th, 2011 § 1 comment § permalink

Makes 1 cooler

Ingredients

2 ounces cardamom infused bourbon
1 ounce lemon juice
2 ounces honey plum syrup
Seltzer
Rosemary Sugar
Ice
Cardamom garnish

Directions

Place the gin, lemon juice and plum syrup in a shaker filled with ice and shake. Pour entire contents into a tall glass rimmed with rosemary sugar and fill with seltzer. Garnish with a cardamom pod.

**Cardamom infused gin: place the crushed seeds 15 cardamom pods into a quart of bourbon and let infused for at least 5 days and up to 8.

**Honey plum syrup: place 1 cup brown sugar, 1 cup plum puree, peeled and chopped, 1 cup water, 2 tablespoons fresh rosemary and ½ cup honey in a sauce pan and bring to a boil. Reduce heat and simmer for about 10 minutes. Strain.

**Rosemary sugar: Mix together 1 cup turbinado sugar with 3 tablespoons rosemary chopped super fine.

Spanish Seville Squid Cocktail

September 11th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 pounds cleaned squid, sliced in rings
2 cloves garlic, chopped
1 tablespoon lemon zest
Olive oil
½ medium Spanish onion, sliced thin
½ cup red bell peppers, sliced thin
½ cup orange bell peppers, sliced thin
1 cup cherry tomatoes, halved (gold ones especially nice)
1 cup Spanish black olives, pitted and halved
Juice of 2 lemons
1 tablespoon shallot, chopped fine
¼ cup sherry vinegar
¼ cup olive oil
3 tablespoons fresh parsley, chopped
1 teaspoon smoked paprika
2 teaspoons salt
1 teaspoon black pepper

Directions

In a large sauté pan heat oil and add garlic and lemon zest. Lightly sauté the squid until just tender, a sort of par cook (approx 3 minutes). Take off heat and place in large bowl. To the squid add the peppers, tomatoes and olives. In another mixing bowl whisk together the lmon juice, shallots, vinegar, oil and herbs, season with salt and pepper and pour over squid mixture. Let stand for about 15 minutes before serving.

Thai Clambake

September 11th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

Canola oil
3 tablespoons garlic, chopped superfine
2 tablespoons ginger, chopped superfine
2 Kaffir lime leaves, chopped superfine
2 thai chilies, deseeded and chopped superfine (add more for more heat)
2 tablespoons lemongrass bulb, outer layers removed, inner core blanched, shocked and minced
½ cup smoked sausage
1 cup clam broth or seafood stock
2 cup sake
2 cups coconut milk, unsweetened
2 tablespoons hoison sauce or fish sauce
½ cup fresh cilantro leaves
½ cup fresh thai basil, chifonade
½ cup fresh mint leaves, chopped
¼ cup scallions, thinly sliced
1 pound littleneck clams, cleaned and trimmed
1 pound mussels, cleaned and trimmed

Directions

In a large heavy bottom soup pan heat the oil to medium and add the garlic, ginger, lime leaves, chilies and lemon grass and let it sweat for a few minutes. Add the smoked sausage and cook a few more minutes and drain off any excess fat. Add the clam broth, sake, hoisin and coconut milk, bring to a boil and them allow to simmer. Add the clams and mussels and cook until they open about 5 minutes total. Discard and shells that did not open. Toss on the scallions, cilantro, thai basil and mint and stir. Serve over rice.

*Recipe property of Laura Kimberly Merrick

Where Am I?

You are currently browsing the Fall Dishes with Sustainable Fishes category at Recipes.