Fish w Soy Butter and Ginger Sauce

Time: 15 minutes 

Use any firm white fillets you like here, from sea bass to red snapper or grouper.

Salt and black pepper

3 tablespoons  corn or canola oil

4 (6-ounce) skinless fillets black sea bass, red snapper, or the like

2 tablespoons butter

1 tablespoon minced garlic

1 teaspoon minced green onions

1 tablespoon peeled and minced fresh ginger

2 tablespoons soy sauce

=======================

1.  Preheat the oven to 200°F. Preheat a large, heavy skillet over medium heat. Season the fillets with salt and pepper and add the fillets to the skillet. 

2.  Brown the fish on 1 side for a couple of minutes, then turn and brown on the other side, another minute or two. Remove the skillet from the heat and transfer the fish to a plate (don't worry if it's done); put the plate of fish in the oven to keep warm. 

3.  When the skillet has cooled slightly, return it to the stove over medium heat. Add the butter and, when it melts, the garlic, onions and ginger. About 30 seconds later, add the soy sauce and 1/4 cup water and stir to blend. Return the fillets to the skillet, along with any of their accumulated juices. 

4.  Turn the heat to medium and cook the fillets for a total of about 4 minutes, turning 3 or 4 times. (If at any time the pan seems to dry out entirely, add 2 or 3 tablespoons water.) At this point, the fish should be done (a thin-bladed knife inserted into its thickest point will meet little resistance). Serve with the pan juices spooned over the fish. 

4 servings

TUNA SALAD - With & Without Mayo Video





TUNA SALAD - With Mayo Video





For more cooking video go to:
http://www.lookinatcookin.com/

Grilled Corn with Lime Butter Recipe


Add an extra zest to picked yesterday corn. You can make the lime butter up to two days ahead and refrigerate. Melt butter before brushing it over the grilled corn.

1 1/2 tablespoons butter, melted 1/4 teaspoon grated lime rind 1 1/2 tablespoons fresh lime juice 1/4 teaspoon salt 1/4 teaspoon ground red pepper 8 ears shucked corn Cooking spray

Prepare grill or broiler. Combine butter, rind, juice, salt, and pepper in a small bowl. Place corn on grill rack or broiler pan coated with cooking spray. Lightly brush on butter and cook 10 minutes, turning frequently. Remove from heat; brush corn with the rest of the butter mixture.

Bluefish and Shrimp

One thin blue fish fillet
One-cup breadcrumbs
3 tablespoons grated Romano cheese
1tablespoon fresh chopped parsley
1 garlic clove, minced
2-3 eggs
4-5 shrimps, peeled and divined
½ cup olive oil


If the bluefish fillet is not thin enough, approximately one half of the fish body, carefully slice the bluefish in half lengthwise.

In a bowl mix the breadcrumbs, cheese parsley and garlic. Add and stir in the eggs until the mixture is dense and sticky or until it has the consistency of raw chopped meat.

Form the breadcrumb mixture into a half-inch thick patty and lay it on top of a bluefish slice.

Slice the shrimp almost in half, lengthwise, so that it becomes an attached two halves.

Alternately cover the fish slice and patty halves with the other blue fish slices or butterflied shrimp. Do this to all the fish slices.

Pour half the olive oil into a frying pan and heat until the oil is hot.

Carefully place the fish slices in the frying pan. Pout the remaining oil on the fish halves. Cook 3-4 minutes, until the bottom each slice is firm. Turn each piece and fry on the uncooked side.

Cook for another 4 minutes or until the bottom fish slice is very firm.

Remove the slices and place them on dish covered with paper towels. Let stand for 30 seconds to absorb the excess oil.

Serve.

To watch a video of this recipe go to:
http://www.lookinatcookin.com/LaC_sitefiles/

Sesame - Zucchini- Shrimp

1 ½ tsp sesame oil
1 ½ tsp vegetable oil
2 cloves minced garlic
1 tbsp fresh minced ginger
1 minced green onion
1 1/2 lb large shrimp, peeled and de-veined
2 cups sliced zucchini
2 tbsp soy sauce
1 tbsp lime juice
1 tbsp orange juice
1 tbsp minced parsley

Mix the soy sauce, lime and orange juice, and minced parsley in a jar or food processor and set aside.

Heat the oil in a large skillet over medium-high heat. Add the garlic,
ginger, green onions and cook for two minutes.

Add the shrimp and zucchini and cook for another five minutes, until the shrimp is bright pink and cooked through and the zucchini is crisp and tender.

Stir in the soy mixture. Serve hot.

Easy Mediterranean Tuna Salad

6 medium roasted red bell pepper strips from a jar.
2-3 cans Italian or Spanish tuna packed in oil, about 8 -10 ounces
1/2 pound ripe but firm tomatoes, cut into 1/4-inch slices, then halved
12 green olives, without pimentos
2 tablespoons minced fresh parsley
6 tablespoons fruity extra virgin olive oil
2 tablespoons balsamic wine vinegar
1/4 teaspoon sugar
Kosher or sea salt

Slice the peppers into 3/4-inch strips and place in a bowl. Slice the olives in half. Add the tuna, broken into chunks, the tomatoes, olives, and parsley.

Mix the oil, vinegar, sugar, and salt to taste in a food processor. Fold the dressing into the tuna mixture with a rubber spatula. Refrigerate overnight. Serve cold or at room temperature.

Seared Tuna With Roasted Red Pepper Sauce


3 tbsp olive oil
2 lbs tuna steak
1 ½ cup roasted red peppers (from water-packed jar)
1/4 cup chicken broth
2 tbsp fresh lemon juice
2 tbsp minced fresh ginger
3 cloves garlic, peeled
1 green onion
Salt and ground black pepper


In a large skillet, heat the oil over medium heat. Season both sides of the
tuna with salt and pepper. Add the tuna to the skillet and cook for 2 ½
minutes per side, until almost cooked through (the fish will be pink in the
center, so cook it longer if you want it well done).

In a blender, combine the roasted red peppers, chicken broth,
lemon juice,ginger, garlic and green onion.
Process until the mixture is smooth.

Spoon the sauce over the tuna just before serving.

Serves 4

Leftover Turkey Chili


3 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
1 seeded red bell pepper, chopped
1 stalk celery, chopped
1 jalapeno pepper, chopped
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
salt and pepper to taste
1 28-oz. can tomatoes, broken up
1 can red kidney beans
4-5 cups cooked turkey, chopped
2 tablespoons fresh cilantro, chopped
juice of one lime
1 cup Monterey jack cheese, shredded


In a large saucepan or skillet, heat oil over medium heat. Saute onion, garlic, celery, peppers and seasonings over medium-low heat for about 5 minutes.

Add tomatoes and simmer gently for 20 minutes.

Add the kidney beans and simmer for 5 more minutes.

Stir in cooked turkey and cook until heated through.

Before serving, add lime juice and fresh cilantro and stir gently.

Serve in bowls and top with shredded Monterey jack cheese.

Serves 4

Green Bean Salad with Pecans, Fennel, and Goat Cheese


1 1/2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
½ teaspoon salt, plus more for the water
1/2 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil 2 pounds green beans, trimmed
1 fennel bulb, thinly sliced into half-moons (1¼ to 1½ cups)
3/4 cup peacans, toasted and coarsely chopped
1 4-ounce log fresh goat cheese, crumbled

In a small food processor mix together the mustard, vinegar, salt, pepper and oil . Gradually Process until well combined; set aside.

Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 6 to 8 minutes. Drain, run under cold water to cool, and set aside until you're ready to assemble the salad.

In a large bowl, combine the green beans, fennel, and pecans. Add the goat cheese and vinaigrette just before serving. Toss well and serve at room temperature or chilled.

Yield: Makes 8 to 10 servings

Tomato World's Most Popular Fruit

The tomato is the world's most popular fruit. And yes, just like the eggplant and the pumpkin, botanically speaking it is a fruit, not a vegetable. Since "vegetable" is not a botanical term, there is no contradiction in a plant part being a fruit botanically while still being considered a vegetable.

More than 60 million tons of tomatoes are produced per year, 16 million tons more than the second most popular fruit, the banana. Apples are the third most popular (36 million tons), then oranges (34 million tons) and watermelons (22 million tons).

Tomatoes were first cultivated in 700 AD by Aztecs and Incas. Explorers returning from Mexico introduced the tomato into Europe, where it was first mentioned in 1556. The French called it "the apple of love," the Germans "the apple of paradise."

Tomatoes are now eaten freely throughout the world, and their consumption is believed to benefit the heart among other things. Lycopene, one of nature's most powerful antioxidants, is present in tomatoes, and, especially when tomatoes are cooked, has been found beneficial in preventing prostate cancer. However, other research contradicts this claim. Tomato extract branded as Lycomato is now also being promoted for treatment of high blood pressure.

Tomatoes are delicious raw, sautéed, grilled, stewed, and added to many preparations. Use a serrated knife or very sharp non-serrated knife to slice or chop tomatoes or prick the skin to get a slice going.

To peel tomatoes, blanch by dropping them into boiling water for about 30 seconds, or longer for firm tomatoes, then plunge into a bowl of ice water until cool enough to handle. Cut an X on the stem end and use a paring knife to pull skin away.

Tomatoes are rich in vitamins A and C and fibre, and are cholesterol free. An average size tomato (148 gram, or 5 oz) boasts only 35 calories.

Festive Tomato Wedges

6 Tomatoes; cut in wedges
2/3 cup Extra virgin olive oil
1/4 cup White wine vinegar
1/4 cup Chopped green onions
1 Clove garlic; minced
2 tablespoon Mayonnaise
1 teaspoon Dill weed
1 teaspoon Dried basil
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Dried marjoram
1/4 cup Snipped fresh parsley

Arrange the tomato wedges in a circle on a platter
In a food processor pour the oil onions garlic dill, basil, and majoram.
Pulse until smooth.
Add the vinegar, salt, pepper and mayonnaise, pulse again.
Pour over tomatoes and toss gently.
Add the parsley, chill until ready to serve.

12 Servings

Turkey Meatballs In A Wild Mushroom Gravy

1 1/4 lb ground skinless turkey breast
1/2 teaspoon sage, crumbled
1/2 teaspoon marjoram, crumbled
1/4 teaspoon pepper
2 tsp olive oil
1 cup sliced fresh shiitake or any
other wild mushroom
1 green bell pepper, seeded and
chopped
1 tsp dried thyme
3/4 cup beef broth
1 tbsp cornstarch


In a large bowl, combine the ground turkey, sag, marjoram and pepper.
Mixwell with your hands and slap the mixture into eight meatballs.

Heat the oil in a large nonstick skillet over medium-high heat. Add the
meatballs and cook for five to seven minutes, until browned on the surface.
(When handling poultry, always wash your hands with hot, soapy water to
avoid bacterial contamination.)

Toss in the mushrooms and green pepper and cook for five minutes, until
the mushrooms are tender and releasing juice. Stir in the thyme to coat
the meatballs and mushrooms. Add a half-cup of beef broth, then cover
the pan and simmer for three minutes, until the meatballs are cooked through.

Dissolve the cornstarch in the remaining quarter-cup of broth and add the
mixture to the skillet. Simmer for one minute, until the sauce thickens,
stirring constantly.

Makes two servings.

More Recipes?
You want recipes, well the Carnival of Recipes has new recipes every week. This week's carnival features the theme “Lunch”

Go to the following blog and see for yourself.
http://heartkeepercommonroom.blogspot.com/2007/08/recipe-carnival-lunch.html

Leek and Watercress Soup
Great served chilled in warm weather

2 Tbs. olive oil
5 medium leeks (white and pale green parts only), chopped (4 cups)
1 medium onion, peeled and chopped (1 cup)
1 large potato, peeled and diced (1 cup)
1 bunch watercress, trimmed and chopped (2 cups)
4 cups chicken stock
2 Tbs. soy sauce
1 Tbs. balsamic vinegar
1 cup cream, half and half or milk
Salt and freshly ground black pepper to taste
Chopped chives for garnish


In large pot, heat oil over medium heat.
Add leeks and onion and cook until tender, stirring occasionally, about 10 minutes.
Add potato and watercress. Cook until wilted, stirring occasionally, 5 minutes.
Add stock, bring to a boil.
Reduce heat and simmer until potato is tender, about 30 minutes.
Remove from heat.
Stir in soy sauce, vinegar and cream.
Season with salt and pepper.

In food processor or blender, puree soup in batches.
Serve warm or chilled garnished with chopped chives if desired.

Can be made the day before or frozen for up to 1 month.

Serves 6

Grilled Tuna With Onion and Peppers

Makes 4 servings

¼ cup extra virgin olive oil
1 small sweet red pepper thinly sliced
1 small sweet yellow pepper thinly sliced
1 onion, thinly sliced
1 tomato, chopped
3 cloves garlic, minced
2 tablespoons fresh basil, chopped, or 1 1/2 teaspoons dried, crushed
1 cup cooked corn kernels
Salt and freshly ground black pepper
1 1/2 tablespoons balsamic vinegar
Two 1-inch-thick pieces fresh tuna, about 1 1/4 pounds
Fresh parsley leaves for garnish


Brush the onion and pepper slices with 2 tablespoons of the olive oil. Sauté the onion and pepper slices for 5 minutes or until soft turning frequently in a large non-stick sauté pan or grill.

Remove from heat and chop the onion and peppers.

Toss together with the tomato in a medium mixing bowl. Add the garlic, two thirds of the basil, corn, and salt and pepper to taste. Add half of olive oil and the vinegar and toss to combine. Set aside.

Brush the tuna with the remaining olive oil and season with freshly ground pepper and the remaining basil.

Sauté in a large sauté pan or grill on a flat grill over high heat for 2 to 4 minutes per side, depending on the thickness of the fish and the degree of doneness you prefer. Slice the tuna in 1/2-inch-thick slices.

Arrange the vegetables in the center of each plate and top with the tuna slices fanned out. Garnish with fresh parsley.

Mediterranean Couscous Salad

This delicious side dish is a unique large grain couscous seasoned with a light lemony-mint yogurt dressing.

Ingredients
1 cup plain yogurt
2 bunches of fresh mint, coarsely chopped
2 tablespoons chopped parsley
2 lemons, juiced
¼ cup extra-virgin olive oil
salt & pepper to taste
1 cup large grain couscous, found at specialty or organic stores
2 cups roasted leg of chicken, cut into 1-1/2 inches cubes
1 tomato, coarsely chopped.
Garnish with fresh ground black pepper, lemon slices and mint sprig

Directions
Dressing:
Whisk together the yogurt, chopped mint, chopped parsley lemon juice and olive oil. Season dressing with salt and pepper to taste.

Place 1 cup of couscous in a medium pot and pour 1-1/4 cups of boiling water. Simmer over a medium-low heat for about 5 to 6 minutes or until al-dente.

Transfer to a serving platter and mix in cubed chicken chopped tomato and yogurt dressing. Serve warm or at room temperature.

Serves 4

Fast Chicken Dinner

Serves 4

Ingredients
¼ cup extra-virgin olive oil
2 cloves garlic, minced
1 green onion, chopped
3 boneless, skinless chicken breast halves, cut into strips
1/8 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 cup dry white wine
a pinch of tarragon
two medium tomatoes, thinly sliced
2 tablespoons parsley, chopped

Instructions:
In a medium skillet, heat the oil and garlic over medium heat. Sprinkle the chicken with the salt and pepper, then add to the skillet and cook for 7-10 minutes. Add the white wine and tarragon. Cook for an additional 2 minutes.

Remove the chicken to a platter. Sauté the tomatoes in the skillet until tender. Place the tomatoes over the chicken and cover with the pan drippings and sprinkle with parsley.

Ceviche De Salmón

From the Ceja Vineyards
http://www.cejavineyards.com

Ceviche is a raw seafood dish that has been "cooked" in citrus (usually lime) juice. This citrus marinade firms up the fish and gives it a solid coloration. These details make it a very different dish from raw sushi. Many people feel safer eating ceviche, as its citrus preparation is believed to kill any diseases carried by fish.

Ceviche recipes vary widely depending on the seafood and accessories available in the area. Some ceviches are packed with full-bodied octopus and dogfish; others are lighter with the more delicate scallops and baby shrimp. The seafood is often paired with flavorful chiles and fresh herbs. The long marinade period blends the tastes together.


Ingredients:
· 2 pounds salmon steaks
· 3 cups fresh lime juice
· Finely chopped serrano peppers (from 1 to 6)
· 3 scallions finely chopped
· 2 skinned, cubed tomatoes
· 2 tablespoons olive oil
· 1 teaspoon white ground pepper
· 1 teaspoon salt
· Chopped cilantro & lime wedges
· Glass casserole dish


Directions:
· Clean and rinse fish. Pat dry with clean cloth and cut into bite-size pieces.
· Place fish in casserole dish and cover with lime juice and add white pepper and salt.
· Refrigerate 4 hours. Stir, and refrigerate two more hours.
· Drain ¾ of lime juice.
· Mix together serrano peppers, scallions, oil and tomatoes.
· Stir tomato mixture into fish, coating completely.
· Refrigerate 1 more hour.
· Bring to room temperature before serving (about 15 minutes).
· Garnish with chopped cilantro and lime wedges.
· Serve with corn tostadas or tortilla chips. (Serves 8)

Suggested wine: Ceja Carneros Chardonnay and Ceja Carneros Pinot Noir

Thyme-Infused Vegetables

A Winter Dish
Susan Dash

Roasted root vegetables are always a treat. The natural sugar in the vegetables caramelizes during roasting and creates a sweet-savory flavor.

Feel free to alter proportions of vegetables to suit your guests' preferences.

8 medium shallots, peeled
2 medium red-skin potatoes, cut into 1 1/2-inch cubes
2 medium turnips, cut into 1 1/2-inch cubes
2 medium parsnips, peeled and cut into 1 1/2-inch cubes
4 medium carrots, peeled and cut into 1 1/2-inch cubes
1 small rutabaga, peeled and cut into 1 1/2-inch cubes
2 cloves garlic, minced
1/4 cup olive oil
1 Tbs. chopped fresh thyme
Salt and freshly ground black pepper


Preheat oven to 450 [degrees] F.

In a large bowl, combine vegetables, garlic, oil, thyme, salt and pepper; toss to evenly coat.

Transfer coated vegetables to a baking dish and bake until tender and browned, 35 to 40 minutes

Serve warm.
Serves 8

Marinated Roasted Red Peppers

Chef Jean-Jacques Bernat shows us how to roast and marinate red peppers.

Mole Negro de Oaxaca

From
Ceja Vineyards
http://www.cejavineyards.com


Ingredients:
· 24 uncooked chicken pieces (legs, thighs, or chicken breasts cut in half)
· 10 chiles negros
· 10 chiles guajillo
· 10 chiles pasilla
· 2 toasted tortillas
· 2½ round tablets of Mexican chocolate (e.g. Ibarra brand)
· 4 tomatoes
· 10 peeled tomatillos
· 1½ onion · 2 heads of garlic
· 2 tablespoons peeled pumpkin seeds
· 2 tablespoons unsalted peanuts
· 2 tablespoons walnuts
· 2 tablespoons peeled almonds
· 2 tablespoons sesame seeds
· ¼ teaspoon marjoram
· ¼ teaspoon oregano
· 1 teaspoon thyme
· 1teaspoon anise
· 1 teaspoon cumin
· 6 whole pepper corns
· 6 whole cloves
· 1 peel of cinnamon stick
· One slice of Mexican sweet bread
· Chicken broth (about 10 cups)
· Salt to taste
· 10 tablespoons manteca (lard) (I substituted a light olive for the lard and it worked very well)

Directions:

For Chicken:
· To a large pot of gently boiling water, add the washed chicken pieces, one onion, one unpeeled garlic head and one tablespoon of salt.
· As chicken cooks, spoon out foam and cooked blood that accumulate on the surface (you want to end with a clear and delicious broth).
· Boil gently until tender-do not overcook. Separate chicken from broth and discard onion and garlic head.

For Mole:
· Cut the stems off the chiles negros, guajillo and pasilla and take out the seeds (save the seeds). Wash the chiles and pat dry with a towel.
· In a pan with 3 tablespoons olive oil, sauté chiles a few at a time until crispy but not burned-set aside.
· Add 2 more tablespoons olive oil and sauté pumpkin seeds, peanuts, walnuts, almonds, sesame seeds, chile seeds and one layer of the cinnamon stick until golden-set aside.
· Add 1 tablespoon olive oil and sauté Mexican chocolate until softened-set aside.
· Toast slice of Mexican pan dulce-set aside.
· Over a grill, toast the tortillas until golden.
· Mix together all the sautéed ingredients, toasted tortillas, Mexican bread, marjoram, oregano, thyme, anise, cumin, whole peppers and cloves.
· In a blender or food processor, process the above mixture a little at a time with chicken broth (about 6 cups) until smooth-set aside.
· Over a grill, fire roast tomatoes, tomatillos, ½ onion and 1 head of unpeeled garlic until blackened but not burned.
· Process fire roasted ingredients with 2 cups chicken broth until smooth.
· To a heated large pan with 4 tablespoons of olive oil, add the tomatoes mixture and simmer for about 15 minutes-stir frequently.
· Add processed sautéed mixture to simmering mixture and continue simmering gently (add broth to desired thickness of mole sauce)-stir continuously for one hour. (Serves 12)

To Serve:
Distribute mole sauce on plate and place two chicken pieces on it. Add mole sauce across chicken pieces and serve with warm corn tortillas. ¡Salud!

Suggested wine: Ceja Carneros Pinot Noir, Ceja Merlot and Ceja Vino de Casa