Wednesday, July 29, 2009

Ceviche: A Continuation of Cooking Without Heat


Ceviche, or seviche (depending on how you spell it), is a popular Latin American appetizer where you use citrus juice to "cook" raw fish. The citric acid in the juice "cooks" the fish by firming the flesh, and turning it opaque. It's awesome, it's delicious, it's easy to make. One other thing.......USE FRESH FISH! This should be something you strive for when cooking anyways, but I'm telling you that if you skimp out and try to use frozen fish to create this....it will taste terrible, and you will have wasted your time, money, and have done the opposite of impressing your guests. White fish tend to work best for this dish, I have done it with other types.


Halibut Ceviche

Serves 6

Ingredients:


1 lb fresh halibut, medium diced

2 lemons, juiced

2 limes, juiced

2 oranges, juiced

1/2 cup red onion, small diced

2 serrano chilis, minced(if you can find a chili to use 2 tbl crushed red chili flake is a decent substitution)

1 cup minced tomatoes (if possible, multiple colors make the dish pop)

6 leaves iceburg lettuce

2tbl cilantro, chopped

Salt & Pepper to taste

3 tbl Extra Virgin Olive Oil


Instructions:


In a non-reactive bowl, place the halibut in with the citrus juices. Let it sit for atleast 3 hours (I prefer overnight). Once the fish is cooked, remove from the citrus juice and toss in a separate bowl with all of the remaining ingredients EXCEPT the lettuce.


With the lettuce, roll the lettuce into a cone shape. Take a spoon and place a spoonful or two, depending on the size of the cones, into each cone. Serve.

Wednesday, July 22, 2009

Tuna Tartare: It's Delicious


Ok, tuna tartare is something that is done on probably too many restaurant menus, but if you do this for guests at your house........ prepare to be complimented. And if not, your house guests are snobby people who just like to complain, or you messed this up. Either way, if done properly, the option that includes compliments with probably occur.
Serves 4
Ingredients:
12 oz ahi tuna, medium diced
2oz minced serrano peppers
8oz small diced avocado
2oz minced red onion
3oz chopped cilantro
1oz sesame seeds
3tbl soy sauce
2tbl sesame oil
2oz minced bell peppers, preferably red or orange to give a contrast in color
2 oz green onions, sliced thinly
1 lime-zest and juice
Take all ingredients, mix in a mixing bowl. Serve 3 oz portions. I recommend using a small cup to make a mold with each serving by placing 3 oz of the mixed tartare in the cup. Then place the cup upside down in the plate you want to serve it. If it is held firmly enough in the bowl, it will give a structured shape on you plate and not a big lump. You can garnish with some microgreens, serve with some wonton chips, or just enjoy with a fork.

Friday, July 17, 2009

The Glory That Is Risotto


Ah, risotto. It's not just a dish, but also a method for preparing rices and grains. It was one of the first "fancier" dishes that I taught myself how to make, and I'm sure if I had some lessons it would have gone a lot smoother. The uniqueness of risotto is the cooking method itself; instead of steaming or boiling the rice, it is quickly sauteed and then just enough liquid is added to cover the rice, while it is constantly stirred. As the liquid is absorbed, more liquid is cooked. But why go through all this trouble? Why not just throw the rice in a pot and call it a day? Because as the rice is stirred, the starch seperates and creates a more creamy texture in the finished product. Trust me it's worth the effort. How long does it take? That ultimately depends on the amount you are trying to make, but 20-30 minutes, give or take, is a good time frame.


Risotto

serves 8-10


2oz olive oil

1oz minced garlic

1oz diced onions

1 lb, Italian Abborio rice (this is the most common, traditional rice for this dish)

1 1/2qt Chicken Broth, hot

1oz dry vermouth/very dry white wine

1oz butter (unsalted)

4 oz Grated Parmesean cheese

Salt & Pepper to taste


Heat the oil on medium high in a large saute pan, and saute the onion and garlic with salt & pepper until translucent. Add the rice and stir for one minute to toast the rice. Add vermouth to degalze and add enough chicken broth to cover the rice and STIR!


Keep stirring until the rice absorbes the liquid, and add more repeating until all liquid is absorbed. Stop adding liquid when the rice is tender, but still firm. It should be moist and creamy, but not runny.


Remove from the heat, and add the butter and cheese and stir so it is evenly absorbed. Taste. If more salt/pepper is needed, add it. Enjoy and serve!


Keep in mind you can add items to your risotto or cook different grains using the "risotto method". More suggestions to be added later.

Monday, July 13, 2009

Grilled NY strip with heirloom tomato salad


This is a pretty simple dish to highlight something that is in season for summer, the tomato.
Serves 2

Ingredients:
2 large tomatoes, preferably heirloom, or multi-colored
1 red onion
1oz fresh mint leaves
2tbl salt
2tbl black pepper
1 C balsamic vinegar
¼ C red wine vinegar
3 tbl sugar
2 oz olive oil

Instructions:

Combine both vinegars, and sugar in a saucepan. Cook at medium heat, stirring occasionally until reduced by half. It should coat the back of a spoon when finished. Reserve after reduced.

Season both sides of the filets with salt, pepper, and a small amount of oil. Grill on each side for 7-8 minutes and let rest for one minute. Slice at a bias and fan across one side of the plate.

While the steaks are cooking, slice the tomatoes into chunks. Slice the onion very thin. Chop the fresh mint and combine all three in a mixing bowl with salt, pepper, and olive oil.

Place salad mixture next to the steak. Drizzle reduction on top.