Tuesday, March 17, 2009

March 17, 2009

Seared Halibut with Coconut Broth

For the Sauce:

1 can (13 oz) Coconut Milk
1-2 TB Brown Sugar
Dash Cayenne Pepper
1 tea Curry Powder
Lime juice and Zest
TT Salt and White Pepper
1 Shallot, sliced
1/4 c Red Bell Pepper, diced
2 Cloves Garlic, minced
1-2 TB Fresh Ginger, grated
2 c Vegetable Stock
1-2 TB Butter

For the Halibut:

2 Fillets of Halibut, skin off, de-boned
TT Salt and White Pepper
Lime Juice
1-2 TB Butter

For the Garnish:

Shredded Coconut, toasted to golden brown or
Lime, cut in rounds or wedges or
Lime zest or
Cilantro, chopped

* For the sauce, heat butter in small sauce pan. Add shallots, garlic, red pepper and cook until they start to brown. Add the stock and mix all the flavoring off the bottom of the pan. Stir in the fresh ginger, brown sugar, and other spices. Whisk in the coconut milk, lime juice and zest. Keep at a simmer to reduce and thicken to the desired consistency, and hold on low heat to keep warm.

* For the halibut, heat a saute pan on med high heat. Carefully melt some butter (not a lot 1-2TB, enough to cover pan) and before it gets too brown, lay the fish in the pan. Do not move except to peek and see if it has brown color. Do not burn. When color is nice, flip and sear other sides using the same process. When there's enough color on each side, place in oven (if middle seems uncooked). If thoroughly done, plate with some steamed rice and steamed vegetables.

*When plating your food, use a large bowl and put the rice in first, with veg to the side, and the fish on top. Spoon or ladle sauce around. Garnish with a wedge of lime or some toasted coconut.
Makes a yummy meal!

Monday, January 26, 2009

January 26, 2009

Today was Pan-Fried Catfish with a Relish Remoulage Sauce. 


2 Catfish Fillets
1/2 c Bread Crumbs
1/2 c Cornmeal
1/4 c Pecans, chopped finely
2 TB Parsley, chopped
TT Salt and Black Pepper
1 Egg, beaten
All Purpose Flour
Vegetable Oil, for frying

1)  Clean your fillets, set aside.
2)   In medium bowl mix crumbs, cornmeal, pecans, parsley, salt and pepper.
3)  In another bowl, put some flour, salt and pepper. 
4)  Set a third bowl with the egg in it next to the crumb mixture and flour. This will be for the breading.
5)  Take fillets and dust with flour. It works best to stick it in the bowl and gently shake off any excess. 
6)  From the flour, dip in egg. 
7)  From the egg, cover with crumbs. 
8)  Set on a plate and refrigerate while making your tartar or remoulage.

The Relish:

1 Pickle, finely diced
1/2 Green Bell Pepper, finely diced
1/2 Red Bell Pepper, finely diced
1 TB Capers, chopped
1/2 tea Garlic, minced
1 tea Cider Vinegar
1 TB Olive Oil
TT Salt and Black Pepper

1)  Cut and mix all, set aside.

The Mayo

2 Egg Yolks 
about 1 c Vegetable Oil
1/2 tea Dry Mustard
1-2  TB Lemon Juice
TT Salt and Pepper
1-2 TB Water, as needed

1)  Using a small balloon whisk, whip eggs in medium size bowl. 
2)  Slowly and gradually add oil, whipping continually. 
3)  When it starts to resemble a thick sauce, or mayo consistency you can add the oil faster, and make as much as you desire. 
4)  Season with lemon juice. Add more oil to thicken, or water to thin. 
5)  Season with salt, pepper, and mustard. 

The Sauce:

Mix relish with the mayo to desired consistency. Put in small dish, top with parsley. Chill while frying catfish. 


1)  Heat oil in pan large enough to accommodate fillets without crowding. 
2)  Take from fridge and place in hot oil- should be enough to go up half the side of the fillet.
3)  Cook until golden brown, then gently turn over, using tongs or fish spatula. 
4)  Cook second side until golden. If the fish seems uncooked at this point, remove from oil and finish cooking in a clean pan in the oven. Do not burn trying to fry. 
5)  When done, serve on leaf of lettuce along with your chilled sauce, garnished with wedge of lemon. 

Thursday, January 8, 2009

January 8

The weather in Seattle has been crazy windy, enough to make it hard walking forward! I do love a good wind storm:) So here are a few recipes for the fam, and whoever else wants to see what I've been learning in culinary classes.



Bacon, raw, cut small
Beef, no fat and cut to 1" cubes (dust with flour, salt and pepper)
Pearl Onions, parboiled and skins off
Potatoes, cut small dice
Carrots, small dice
Celery, sliced
Aromatics (bay leaf, parsley, peppercorns, Herbs-fresh- i like thyme, rosemary, sage)
Salt TT (To Taste)
Stock/ broth (beef or chicken)
*Red Wine
Salt and Pepper, TT

1 In saucepan on stove top, cook bacon until fat starts liquidating. Add beef and brown, cooking most of the way thru.
2 Remove meats from pan, add vegetables (minus mushrooms) to fat and saute until golden. If using tomato add after everything else is browned. Toast tomato then pour in wine (or some stock if you don't want the wine) to cover the bottom of the pan. Using a spoon, stir off flavorings from pan and then add rest of stock and aromatics.
3 Simmer (don't boil) for about 45- 1 hour. If you want a thicker broth, in smaller pan melt 2 TB butter and 2 TB flour, whisking to get out lumps. Slowly add liquid from stew, whisking to prevent lumps. When it reaches the desired consistency, add back to stew. Take out aromatics (bay leaf) before serving.


1 cup small grain rice
4-5 cups stock
1 cup white wine (optional- if not using, use 5 cups stock)
Onion, small dice
1/2 - 1 cup Parmesan
salt and pepper, TT

1 In saucepan melt butter and sweat onion until translucent. Add rice and heat without browning. Add liquid (wine or extra cup of stock) and stir off flavor from bottom of pan.
2 Add stock to just cover rice, stirring as it evaporates and cooks in. Repeat until all stock is used, or rice reaches desired consistency (takes about 15 minutes).
3 Take off heat, stir in butter and Parmesan, cover and set for 5 minutes.

Friday, January 2, 2009

January 2009

January 2

Well, then new year is off and running... and so is my nose:( I got a little sick early this week and its been a battle to breath, ah well! Things are fabulous with sunny skies over Elliott Bay and I'm looking forward to seeing cousins and aunts and uncles and Grandma this weekend. Both jobs are going fine, as people are now free from snow and able to do more spending after the slow holiday season.

Hope all of you are well, and Happy New Year!