Recipes from hither and yon

- Posted on Jan 23, 2019 - 01:10 PM

SEARED HALIBUT WITH SRIRACHA VINAIGRETTE AND WASABI CREAM

4 filets halibut, 6-oz. each

1 Tbs. extra virgin olive oil

Salt and pepper

For The Vinaigrette

1/3 c. seasoned rice wine vinegar

1 c. blended olive oil

2 Tbs. sriracha 

For The Cream

1 Tbs. wasabi (an Asian spice)

1 c. sour cream

Make the cream: Mix together the wasabi and sour cream with a whisk and set aside.

Make the vinaigrette:  Put the sriracha and rice wine in a food processor. Run on high speed and slowly add the oil until fully emulsified.  Set aside.

In a non-stick pan add olive oil under medium heat. Pat dry halibut, sprinkle with salt and pepper and gently lay in pan. Sear both sides for approximately one minute. Then transfer to baking pan and finish in oven at 350°F. for 5 to 8 minutes. Place halibut on plate. Spoon vinaigrette over top and then dollop with wasabi cream.

 

GRILLED FILET MIGNON TOPPED WITH BLUE CHEESE CRUMBLES & RASPBERRY CHILI GLAZE

4 beef tenderloin filets, 6-oz. each

1 Tbs. extra virgin olive oil

Salt and pepper

For the Chili Glaze

1 Tbs. olive oil

2 Tbs. minced shallots

½ tsp. minced jalapeno 

1 tsp. minced garlic

¼ tsp. dark chili powder

¼ tsp. red pepper flakes 

¼ tsp. paprika

¼ c. honey

¼ c. frozen raspberries, thawed

3 Tbs. water 

½ c. blue cheese crumbled

Make the glaze:  Heat olive oil in sauce pan. Add shallots, garlic and jalapeno and sweat for one minute. Then add honey and water and simmer for 1 minute. Add spices and then raspberries. Cook until raspberries are soft and set aside. In a non-stick pan add olive oil under medium heat. Rub filets with olive oil and sprinkle with salt and pepper and gently lay filets in pan. Cook until filet is 90% of desired doneness. Then transfer to baking pan and top with Blue Cheese Crumbles. If possible broil filet for 10 seconds until cheese starts to melt. If no broiler, place in 450°F. oven for approximately 45 seconds until cheese starts to melt. Remove from oven and transfer to plate. Drizzle hot Chili Glaze over blue cheese to finish melting.

 

CREAM OF MUSHROOM SOUP

1 onion (fine diced)

12 oz. button mushrooms (run through food processor to fine chopped)

2 Tbs. minced garlic

1 head celery, fine diced

2 Tbs. oil

Sweat ingredients under high heat about two minutes until fragrant. Slice and sauté 12-oz. shiitake mushrooms and add to mix. Then add:

1 qt. chicken stock

3 bay leaves

2 Tbs. thyme

Simmer for 30 minutes. Thicken with 4 Tbs. roux. Then add half-quart heavy cream. Season with salt and white pepper to taste.

 

SWEET POTATO GINGER SOUP

3 large yams or sweet potatoes, peeled and diced

1 onion, fine diced

2 Tbs. minced garlic

4 Tbs. minced fresh ginger

½ head celery, fine diced

2 Tbs. oil

Sweat ingredients under high heat about two minutes until fragrant. Then add:

2 qt. chicken stock

3 bay leaves

Sweet potatoes

Simmer for 30-45 minutes until potatoes are soft. Remove bay leaves and burr with a hand mixer. Add half-quart heavy cream and return to boil. Season with salt and white pepper to taste.