Lettuce, Avocado, Salmon and Tomato Burgers with Sriracha Aioli, Rachel Ray

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1 1/2 pounds salmon (or substitute fresh tuna), cut into chunks
1 medium egg yolk
1/4 cup finely chopped fresh herbs, a combination of chives, parsley and dill
1 large clove garlic, grated or finely chopped
Salt and pepper
2 tablespoons lemon juice, divided
3/4 cup homemade aioli* or store-bought mayo

3 tablespoons Sriracha hot sauce
avocado, sliced everything bagels, toasted
For topping:
Leaf lettuce
Thinly sliced red onion
Sliced ripe beefsteak tomato

Place fish in a food processor and pulse chop. Remove to a bowl and combine with egg yolk, herbs,garlic, salt, pepper and 1 tablespoon lemon juice Form 4 patties.

Heat a nonstick skillet over medium-high heat with a drizzle of canola oil. Add patties and cook fish 6 minutes for pink center, turning once or 8-10 minutes for patties that are cooked through/opaque.
Heat a nonstick skillet over medium-high heat with a drizzle of canola oil. Add patties and cook fish 6 minutes for pink center, turning once or 8-10 minutes for patties that are cooked through/opaque.
Combine mayo with Sriracha sauce. Dress the avocado with lemon juice.
Place burgers on bun or bagel bottoms, top with siracha oil.
* For homemade aioli, whisk 1 medium egg yolk with 1 tablespoon lemon juice and 1 teaspoon Dijon mustard. Stream in 2/3 cup grapeseed oil, season with salt to taste

creamy chipotle slaw for fish tacos

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Thinly sliced cabbage
grated carrot
thinly sliced red onion
mayo
greek yogurt of sour cream
lime juice
honey
cumin
chipotle powder
s & p
cilantro leaves
optional: diced jalpeno, red cabbage, scallions

this is more a concept than a recipe and is really tasty, mix all ingredients together, let sit a bit and then put on fish for tacos.  yum yum

The Lee Bros. Charleston Kitchen’s Huguenot Torte

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  • 290x290Unsalted Butter for greasing dish
  • 2 Large Eggs
  • 1 1/3 cups Sugar
  • 1/4 cup All-Purpose Flour
  • 2 1/2 teaspoons Baking Powder
  • 1/4 teaspoon Kosher Salt
  • 1 Granny Smith Apple (cored; peeled and diced; 1 cup)
  • 1 cup chopped Pecans
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 cup Heavy Cream
  • 2 tablespoons Whole Buttermilk or Sour Cream
  • Preheat the oven to 325F. Grease a 2-quart baking dish.
  • In a large bowl, beat the eggs with a whisk until they’re creamy and frothy. Add the sugar, flour, baking powder, salt, apple, pecans, and vanilla, whisking to combine after each addition.
  • Pour the batter into the prepared baking dish and bake for 45 minutes, or until the top of the torte is crusty. Remove the torte from the oven and let cool for about 10 minutes.
  • Whip the cream with the buttermilk until stiff peaks form. Cut into individual portions – they will be lumpen and misshapen, with shards of crust and spoonfuls of ooze, but no matter – and serve with dollops of the whipped cream.

Mario Batali’s Vietnamese Shrimp Cups

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For the Shrimp:
2 pounds large Shrimp (peeled; deveined; tails off)
2 Limes (zest and juice)
1 tablespoon Vegetable Oil
1 tablespoon Sesame Oil
Kosher Salt

For the Shrimp Dressing:
1-inch piece Ginger (peeled; grated)
2 tablespoons Sambal
1 tablespoon Sesame Oil
2 tablespoons Sweet Soy Sauce
1 1/2 teaspoons Fish Sauce
2 Limes (juiced)
1/4 cup Thai Basil leaves (loosely packed; chopped)
1/4 cup Cilantro leaves(loosely packed; chopped)

For the Noodles:
1 package Vermicelli Noodles (cooked to package instructions)
2 Carrots (shredded or julienned) 5 Scallions (thinly sliced)
1 tablespoon Honey
1 tablespoon Soy Sauce
1 tablespoon Extra Virgin Olive Oil

For the Peanut Relish:
1/4 cup roasted salted Peanuts
2 Serrano Peppers (sliced)
1/4 cup Mint leaves (loosely packed)
1 teaspoon Kosher Salt

For the Shrimp: Preheat a grill or grillpan over medium-high heat. In a large bowl, whisk together the lime zest, lime juice, vegetable oil, sesame oil, and a generous pinch of salt. Add the shrimp and toss to coat. Grill the shrimp for 1 1/2 to 2 minutes per side, or until opaque.

For the Shrimp Dressing: In a large bowl, combine the ginger, sambal, sesame oil, sweet soy sauce, fish sauce, lime juice, thai basil, cilantro, and whisk together. Toss the cooked shrimp in the dressing.

For the Noodles: Whisk together the honey, soy sauce, and extra virgin olive oil. Toss the carrots, scallions, and noodles in the dressing. Season with salt.

For the Peanut Relish: Combine the peanuts, serrano peppers, mint, and salt in a mortar and pestle and crush into a coarse relish. Or combine in a food processor and pulse.

For Serving: Serve the dressed shrimp and dressed noodles with a platter of the butter lettuce leaves, mint, basil, and cilantro. Assemble as desired and garnish to taste.

Helpful Tips:
1. Be careful with the fermented fish sauce, too much ruins a dish!
2. Customize your lettuce cup with the garnishes of your choice.

fish tacos by bobby flay

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bobby_flay_fish_taco
Fish
3 8-ounce fillets red snapper or mahi mahi
Canola oil
Salt and freshly ground black pepper
¼ cup basil vinaigrette (from above)
Eight 6-inch flour or corn tortillas
Cilantro leaves

1. Preheat the grill to high or grill pan over high heat. Brush the fish with oil on both sides and season with salt and pepper. Grill until golden brown and slightly charred on both sides and just cooked through, about 4 minutes per side. Remove to a plate and drizzle the fish with the basil vinaigrette, let cool slightly and flake into large pieces using a fork.
2. Grill the tortillas for about 5 seconds per side until slightly charred and just warmed through. Place the tortillas on a flat surface fill the center of each with some of the fish, red slaw, salsa, hot sauce and cilantro leaves…fold and eat.

Divide the fish among the tortillas and garnish with any or all of the garnishes.
Garnish:
Shredded white cabbage
Hot sauce
Crema or sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves

Red Cabbage Slaw
¼ cup lemon juice
¼ cup orange juice
2 tablespoons Dijon mustard
2 tablespoons clover honey
¼ cup fresh basil leaves, chopped
Salt and freshly ground black pepper
½ cup canola oil
2 cups finely shredded Napa cabbage
2 cups finely shredded red cabbage
1 large carrot, peeled and julienned

1. Put the lemon juice, orange juice, mustard, honey, basil and salt and pepper in a blender and blend until smooth. With the motor running, add oil until emulsified. Reserve ¼ cup of the dressing for the fish.
2. Combine the cabbage and carrot in a large bowl; add half of the dressing and toss to coat, season with salt and pepper. Add more dressing if needed.


Tomatillo-Avocado Relish
2 large tomatillo, husked and rinsed and diced
1 ripe Hass avocado, halved, pitted and diced
1or 2 jalapeno or serrano, finely diced (depending on how spicy you like it)
Juice of 2 fresh limes
Extra virgin olive oil
¼ cup chopped fresh cilantro
Salt and freshly ground black pepper

Combine the tomatillo, avocado and jalapeno in a medium bowl. Drizzle with a little olive oil and season with salt and pepper. Let sit at room temperature for 15 minutes before serving.

Smoked Tomato Salsa Crema
2 tablespoons red wine vinegar
2 teaspoons chipotle in adobo puree
3 plum tomatoes, grilled or roasted until blackened, halved, seeded and diced
¼ cup finely diced red onion
3 cloves garlic, finely chopped
1 tablespoon finely chopped Mexican oregano
3 tablespoons chopped fresh cilantro
Salt and freshly ground black pepper
1 cup sour cream or crème fraiche

1. Put the vinegar and chipotle puree in a food process and pulse a few times to combine. Add the remaining ingredients and pulse until slightly smooth, season with salt and pepper.
2. Put the sour cream in a medium bowl, add the salsa and stir to combine.

Pasta with shitake with mushroom sauce sage sauce

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IMG_2088
pasta used green pasta from international store in winchester, cooks in 3 min.
1/4 cup (1/2 stick) butter
2 tbsp olive oil
1/4 cup chopped shallots
12 ounces fresh shiitake mushrooms, stemmed, caps thickly sliced
2 oz dry white wine
3/4 cup whipping cream or 2% milk
chopped fresh sage
pecorino or parmesan grated
save a bit of pasta water for the sauce

Cook pasta in pot of boiling salted water according to package directions; drain.
Melt butter in heavy large skillet over medium-high heat, add olive oil. Add shallots; sauté 2 minute. Add mushrooms; sauté until brown, about 7 minutes. Add wine and cream. Boil until sauce thickens and coats spoon, about 5 minutes. Stir in sage. Season with salt and pepper. Add pasta; toss until heated through and serve.

Bruschetta with fig compote from bread in 5 minutes

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fig-bread9-1-of-1

 

 

 

 

 

 

 

Stale bread, sliced
Fig compote (recipe follows)
Prosciutto
blue cheese and/or mozzarella
olive oil
thyme and/or basil

preheat the oven broiler.

Place the stale, sliced bread on a sheet pan, and brush with a bit of olive oil. Drizzle the bread with the fig compote liquid, and place a few of the fig pieces on each slice. Layer desired toppings over the compote, and place the sheet pan under the broiler. Let broil until the edges are golden brown and the mozzarella (if using) is melted and starting to brown in spots, about 4-7 minutes. Remove from the oven and sprinkle with fresh herbs and/or blue cheese, if desired.

dmv note: I broiled for 12 min using the toaster oven sauce did not get very thick. I used 3 tbsp butter, light brown sugar and less sugar and honey.

Optional toppings:

fig compote, prosciutto, and thyme
fig compote, mozzarella, and basil
fig compote, blue cheese, and thyme

Makes about 1 cup

1/2 pound fresh, black mission figs
4 tablespoons unsalted butter
3 tablespoons dark brown sugar
3 tablespoons honey
good pinch of salt

Preheat your oven’s broiler.

Cut the stems off the figs and then slice them into quarters.

Add the butter, brown sugar, and honey to a broiler safe pan (cast iron works nice). Cook over high heat for a minute or so, stirring frequently until syrup begins to bubble. Add the figs and stir them, coating them well with the syrup.

Place your pan under the broiler; this will caramelize the figs. Broil for about 5 minutes, swirling the pan a few times to keep the sugar from burning (make sure to use an oven mitt). The figs are done when the syrup has slightly thickened and is amber in color, and the edges of the figs are turning dark. Remove the pan and serve the figs warm.

Salted Caramel sauce

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  • 1 cup white sugar
  • 1/4 cup water
  • 1 stick (1/2 cup) fresh unsalted butter/li>
  • 1/2 cup fresh heavy cream
  • 1 1/2 teaspoon sea salt(recommended: Maldon sea salt flakes)
Cook the sugar and water together over low heat until just dissolved. Add the butter and bring to a slow boil. Continue cooking at a low boil until the mixture turns a deep, golden brown color, almost copper.
Cook’s Note: This process can take awhile depending on the heat source. Keep an eye on it, if the caramel begins to smoke, you’ve burned it and you’ll have to start over. 

Once the mixture has turned a copper color, remove it from the heat and immediately add the heavy cream – the mixture will bubble rapidly and steam – be cautious as the sugar will be very hot. 

Whisk the final mixture together well over low heat and sprinkle in the sea salt. Set the caramel aside while you prepare the apple filling.