Pescado en Salsa Verde- Fish in Green Sauce

Ingredients

1 lb fresh tomatillos or 1-3/4 cups drained canned tomatillos
3 green onions, with some green tops
1 garlic clove
1 tbsp chopped parsley leaves
1 small california chile, roasted, peeled, seeded, or 1 can green chile

2 tsp vegetable oil
salt
1-1/2 lbs white fish fillets such as haddock or sole
3 tbsp lime juice
1/2 tsp salt
3 tbsp vegetable oil

How to prepare

Remove papery husks from tomatillos. Wash tomatillos. Pour water 1/2 inch deep into a med saucepan. Add fresh tomatillos. Bring to a boil, reduce heat. Cover and cook 10 min or until tender. Drain and cool. Do not cook canned tomatillos. Place tomatillos, green onions, garlic, parsley and chile in blender or food processor, process until pureed. Heat 2 tsp oil in a med saucepan. Add puree and salt to taste. Bring to a boil, reduce heat. Simmer gently uncovered 15 min. Set sauce aside and keep warm. Sprinkle fish with lime juice and 1/2 tsp salt. Let stand 3 to 5 min. Heat 3 tbsp oil in a large skillet. Add fish. Cook 1 minute on each side. Add sauce. Cover and simmer 5 min or until fish flakes easily when tested with a fork. Makes 6 servings.

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Cajun prime rib

Ingredients

4 lb prime rib roast (10-1/2 lbs)
1/4 cup garlic powder
2 onions, thinly sliced
1/4 cup salt
1/4 cup black pepper
Seasoning mix
1 tbsp plus 1 tsp, salt
1 tbsp plus 2 tsp, white pepper
1 tbsp plus 2 tsp, fennel seeds
1 tbsp plus 3/4 tsp, black pepper
2 1/2 tbsp dry mustard
2 1/2 tbsp ground cayenne pepper

How to prepare

Remove fat cap off top of meat (butcher can do this for you) and save. Place the Roast, standing on the rib bones, in a very lg roasting pan. Then with a knife Make several dozen punctures through the silver skin so seasoning can permeate meat Pour a very generous, even layer of black pepper over the top of the meat (the Pepper should completely cover it), repeat with the garlic powder, then the salt, Totally covering the preceding layer carefully arrange the onions in an even layer On top so as not to knock off the seasoning place the fat cap back on top Refrigerate 24 hours bake ribs in a 550f oven until the fat is dark brown and crispy On top, about 35 minutes remove from oven and cool slightly refrigerate until well Chilled, about 3 hours (this is done so the juices will solidify and the steaks can Be cooked rare ) remove fat cap and discard with the blade of a lg knife, scrape Off the onions and as much of the seasonings as possible and discard then with a Long knife, slice between ribs into 6 steaks (4 will have bones), trim the cooked Surface of meat from the 2 pieces that were on the outside of the roast season and Cook in your favorite way for steaks To blacken the steaks: Combine the ingredients of the seasoning mix thoroughly in a sm bowl, you will Have about 8 tbsp sprinkle the steaks generously and evenly on both sides with the Mix using about 4 tsp on each steak and pressing it in with your hands heat a cast Iron skillet over very high heat until it is beyond the smoking stage and you see White ash on the skillet bottom-at least 10 minutes (the skillet cannot be too hot For this method ) place one steak in the hot skillet (cook only one side at a time) And cook over a very high heat until the underside starts to develop a heavy, black Crust, about 2 to 3 minutes turn the steak over and cook until the underside is Crusted like the first, about 2 to 3 minutes more repeat with the remaining steaks Serve each steak while piping hot (*note*: if you don’t have a commercial hood vent Over your stove, this dish may smoke you out of the kitchen it’s worth it! But you Can also cook it outdoors on a gas grill, a charcoal fire doesn’t get hot enough to “blacken” the steak properly yield: 6 servings

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Chicken sate

Ingredients

1/8 cup olive or vegetable oil
1/4 cup 100 per cent coconut milk*
2 tbsp curry powder
2 tbsp honey
1 tsp cumin
1 tsp coriander
2 tsp garlic powder

1 1/2 tbsp fish sauce
2 chicken breasts (7-8 ounces each) skinned, boned and cut into 2×1 1/4×1/4″ pieces
* set aside 3 tbsp of coconut milk for basting

How to prepare

1. Combine marinade ingredients in a medium bowl and whisk until blended.
2. Add chicken pieces and toss gently until well-coated.
3. Thread 8 chicken pieces lengthwise on each of eight 9″ bamboo skewers, covering skewers. Place in refrigerator container, cover and refrigerate at least 3 hours, preferably overnight.
4. Prepare charcoal grill.
5. Remove skewers with chicken pieces from container, reserving marinade that has drained off. Stir 3 tbsp coconut milk into marinade and use mixture as basting sauce.
6. Grill sates, basting frequently, for 2 to 2 1/2 minutes on each side.

Serve with peanut dipping sauce which can be purchased in oriental supermarkets or the gourmet section of your local supermarket.
Prepared 12/8/94 by tommy tang, restaurateur and cookbook author. From: mike n maty

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Caribbean chicken & vegetable kebabs

Ingredients

8 large garlic cloves, minced
2 tsp ground coriander
2 tsp ground turmeric
2 tsp dried mustard
2 tsp ground cloves
1 tsp aniseed

3 lbs boneless skinless chicken breasts, thighs, cut into 1″ pieces
4 red onions cut into 1″ pieces
6 yellow summer squash, cut into 1/2″-thick rounds
4 zucchini, cut into 1/2″-thick rounds

1 1/2 cups olive oil
1/3 cup fresh lime juice
12 (about) bamboo skewers

How to prepare

Combine garlic, coriander, turmeric, dried mustard, ground cloves, chili powder and aniseed in small bowl. Place chicken in glass baking dish and vegetables in another. Sprinkle each with half of spice mixture. Add half of olive oil and half of fresh lime juice to each and mix to coat well. Cover and refrigerate 6 to 8 hours. Season kebabs with salt and pepper. Grill until chicken is cooked through, about 5 minutes per side.

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Greek lemon baste for chicken

Ingredients

1/2 cup lemon juice
1/4 cup olive oil
2 garlic cloves, minced
grated zest of 1 lemon
2 tbsp chopped parsley
1 tsp dried oregano, or 1 tbsp chopped fresh oregano

Salt and freshly ground black pepper, to taste

How to prepare

Combine all ingredients. Makes 3/4 cup. Enough for 3 lb of chicken.
To use: brush on skinned chicken pieces, quarters or halves and let marinate 30 minutes to 1 hour before grilling.

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Chicken Breasts in Chardonnay

Ingredients

5 skinless, boneless chicken breasts
2 cup of chardonnay
5 tart apples (macintosh are best)
pine nuts (optional)
poultry seasoning
dill weed

How to prepare

Marinate the chicken in the wine overnight. Set the chicken in a pan and dust lightly with dill and poultry seasoning. Pour a little of the wine over the chicken breasts Slice the apples and layer over the chicken. Scatter pine nuts over the top. Bake at 350 until the chicken is cooked through, about half an hour.

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Spicy marinade for shrimp

Ingredients

24 shrimp, large, cleaned
1 cup vinegar, rice
1/4 cup lime juice
1/2 cup olive oil
2 tbsp cilantro, chopped
2 garlic clove, minced
1 tsp oil, sesame

1 salt
1 tsp chili paste

How to prepare

Combine all ingredients and marinate shrimp for 30 minutes. Thread 3 shrimp onto a water-soaked bamboo skewer and grill 2 to 3 minutes per side.

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Scallop kabobs

Ingredients

1 lb. Scallops
1 can button mushrooms, drained
2 tab salad oil
2 tab soy sauce
2 tab lemon juice
2 tab parsley
1/2 tea salt & dash pepper
13 oz can pineapple chunks
green pepper chunks
melted butter

How to prepare

If large scallops are used, cut into 3 or 4 pieces. Place scallops and mushrooms in a shallow glass dish. Combine oil, soy sauce, lemon juice, parsley, salt and pepper and pour over scallops. Cover and refrigerate 30 mins, turning scallops and mushrooms once. Partially fry the bacon, drain and cut into half. On kabob skewers place alternate scallops, mushrooms, bacon, pineapple and green peppers. Set oven control on broil and/or 550. Broil kabobs 3″ from heat for 5 to 8 mins, turning once and basting with melted butter.

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Chicken breasts with spicy rub

Ingredients

4 chicken breasts
2 tsp vegetable oil

Rub —
2 tbsp ground cumin
2 tbsp paprika
2 tbsp brown sugar
1 tbsp black pepper
1 tsp curry powder
1 tsp cayenne
1 tsp salt
1/2 tsp five spice powder
1 tbsp dijon mustard
1 tbsp red wine vinegar
1 tbsp vegetable oil
2 cloves garlic, minced

How to prepare

Pat chicken breasts dry. Combine ingredients for rub. Smear rub over both sides of chicken, the more you use the spicier it will be. Heat barbecue. Brush grill with 2 tbsp oil. Place chicken on grill skin side down. Cook over med heat skin side down about 10 to 12 minutes per side until chicken is just cooked through. (if heat is too high, coating burn, if too low, cooking time will be a little longer). Servings 4.

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