Tofu Linguine Pad Thai
Serves 4
Sean Hardy
INGREDIENTS:
For the sauce:
2 cups ketchup
2 cups fish sauce
2 cups sugar
1 cup lime juice
2 Tablespoons tamarind paste
2 Tablespoons minced jalapeno pepper
1 bulb garlic, chopped
1 bunch basil, chopped
1 bunch cilantro, chopped
1 bunch mint, chopped
2 Tablespoons sesame oil
2 ounces firm tofu, cut into ½-inch dice
12 shiitake mushrooms, thinly sliced
3 ounces baby bok choy
8 ounces tofu linguine, blanched
¼ cup scrambled egg, thinly sliced
1 ounce bean sprouts
2 Tablespoons chopped cashews
2 Tablespoons bias cut scallions
METHOD:
To make the sauce, place the first 7 ingredients in a saucepot and bring to a simmer, stirring occasionally. Reduce by one-quarter, then remove from heat. Add the basil, cilantro and mint. Let steep for 15 minutes then strain and reserve in the refrigerator.
Heat oil in a wok or skillet. Add the firm tofu, mushrooms, and bok choy, and cook for 3 to 5 minutes to acquire color. Add 1 cup of the reserved sauce, linguine, eggs and bean sprouts, and cook to heat through. Serve sprinkled with the cashews and scallions.
Adapted by StarChefs.com
Yield: 4 Servings
Round Out the Meal:
With hot and sour soup.
Kid Friendly:
This is kid friendly!
Beverage Pairing:
A French Vouvray.
Sunday, September 30, 2007
Carrot and Peach Soup
Carrot and Peach Soup
4 carrots, peeled and roughly chopped
2 fresh peaches, pitted and roughly chopped
2 shallots
1/2 teaspoon minced fresh ginger
2 cups orange juice
2 cups apple juice
2 cups chicken stock or canned reduced-sodium chicken broth
4 sprigs of tarragon, leaves finely chopped
Black pepper Puree carrots, peaches, shallot, and ginger in a food processor. Add a little of the orange juice to help the mixture blend. When mixture is completely pureed, blend with the remaining orange juice and apple juice. Combine carrot-peach puree with the chicken stock in a medium saucepan. Bring to a boil and then simmer for 5 minutes. Season soup to taste with chopped tarragon and black pepper and serve immediately.
4 carrots, peeled and roughly chopped
2 fresh peaches, pitted and roughly chopped
2 shallots
1/2 teaspoon minced fresh ginger
2 cups orange juice
2 cups apple juice
2 cups chicken stock or canned reduced-sodium chicken broth
4 sprigs of tarragon, leaves finely chopped
Black pepper Puree carrots, peaches, shallot, and ginger in a food processor. Add a little of the orange juice to help the mixture blend. When mixture is completely pureed, blend with the remaining orange juice and apple juice. Combine carrot-peach puree with the chicken stock in a medium saucepan. Bring to a boil and then simmer for 5 minutes. Season soup to taste with chopped tarragon and black pepper and serve immediately.
Chicken-Apple Wraps
Chicken-Apple Wraps
Serves 4
Matthew Murphy
INGREDIENTS:
1 teaspoon vegetable oil
2 shallots, peeled and finely chopped
½ cup finely diced celery
1 large boneless, skinless chicken breast, thinly sliced
Half a green apple, peeled and grated
¼ cup finely chopped chives
2 Tablespoons mayonnaise
Salt
Freshly ground black pepper
4 slices Cheddar cheese
2 whole wheat wraps
Heat oil in a medium nonstick skillet over medium heat. Sauté shallots and celery for 1 to 2 minutes. Add chicken and cook for 3 minutes, stirring frequently, or until chicken is completely cooked through. Remove from the heat and stir in the apple, chives and mayonnaise. Season to taste with salt and freshly ground black pepper. Put the sliced cheese on the wraps, spoon the warm chicken-apple mixture on top, roll up and slice each wrap in half. Serve immediately.
Adapted by StarChefs.
Yield: 4 Servings
Kid Friendly:
This is kid friendly!
Wine Pairing:
A crisp Chardonnay such as the Stratford 2002 Russian River Valley Chardonnay.
Serves 4
Matthew Murphy
INGREDIENTS:
1 teaspoon vegetable oil
2 shallots, peeled and finely chopped
½ cup finely diced celery
1 large boneless, skinless chicken breast, thinly sliced
Half a green apple, peeled and grated
¼ cup finely chopped chives
2 Tablespoons mayonnaise
Salt
Freshly ground black pepper
4 slices Cheddar cheese
2 whole wheat wraps
Heat oil in a medium nonstick skillet over medium heat. Sauté shallots and celery for 1 to 2 minutes. Add chicken and cook for 3 minutes, stirring frequently, or until chicken is completely cooked through. Remove from the heat and stir in the apple, chives and mayonnaise. Season to taste with salt and freshly ground black pepper. Put the sliced cheese on the wraps, spoon the warm chicken-apple mixture on top, roll up and slice each wrap in half. Serve immediately.
Adapted by StarChefs.
Yield: 4 Servings
Kid Friendly:
This is kid friendly!
Wine Pairing:
A crisp Chardonnay such as the Stratford 2002 Russian River Valley Chardonnay.
Hot Salad With Roasted Chicken
Hot Salad With Roasted Chicken
Serves 4
Kevin Kohler
INGREDIENTS:
1 small chicken
2 cloves garlic, minced
4 shallots, finely chopped
½ cup Spanish vinegar
¼ cup Extra-virgin olive oil
1 golden delicious apple, diced
½ cup almonds
1 avocado, diced
1 pound mesclun mix lettuce
Olive oil, as needed
Salt and fresh ground pepper to taste
METHOD:
Preheat oven to 400°F. Trim off any excess skin or fat from the chicken. Season with olive oil, salt and pepper. Arrange in a pan and cook for about 30 minutes, until the skin is nicely browned and the juices run clear. Remove to a plate to keep warm.
Remove fat from the pan. Add the garlic and shallots. Deglaze the pan with the vinegar. Pour into a mixing bowl and whisk in the oil. Set vinaigrette aside.
Slice the chicken and divide among 4 plates.
In a large bowl, combine the apple with the almonds, avocado and lettuce. Toss with the vinaigrette. Mound over the chicken.
Adapted by StarChefs.com
Yield: 4 Servings
Round Out the Meal:
Serve with slices of crusty French bread.
Kid Friendly:
Substitute romaine lettuce for the mesclun lettuce.
Wine Pairing:
Chateauneuf-du-Pape
Serves 4
Kevin Kohler
INGREDIENTS:
1 small chicken
2 cloves garlic, minced
4 shallots, finely chopped
½ cup Spanish vinegar
¼ cup Extra-virgin olive oil
1 golden delicious apple, diced
½ cup almonds
1 avocado, diced
1 pound mesclun mix lettuce
Olive oil, as needed
Salt and fresh ground pepper to taste
METHOD:
Preheat oven to 400°F. Trim off any excess skin or fat from the chicken. Season with olive oil, salt and pepper. Arrange in a pan and cook for about 30 minutes, until the skin is nicely browned and the juices run clear. Remove to a plate to keep warm.
Remove fat from the pan. Add the garlic and shallots. Deglaze the pan with the vinegar. Pour into a mixing bowl and whisk in the oil. Set vinaigrette aside.
Slice the chicken and divide among 4 plates.
In a large bowl, combine the apple with the almonds, avocado and lettuce. Toss with the vinaigrette. Mound over the chicken.
Adapted by StarChefs.com
Yield: 4 Servings
Round Out the Meal:
Serve with slices of crusty French bread.
Kid Friendly:
Substitute romaine lettuce for the mesclun lettuce.
Wine Pairing:
Chateauneuf-du-Pape
Marinated Grilled Hanger Steak With Soft Corn Polenta
Marinated Grilled Hanger Steak With Soft Corn Polenta
Serves 6
Bryan Voltaggio
INGREDIENTS:
2 ½ pounds hanger steak
½ cup plus 2 Tablespoons olive oil (Chef Voltaggio prefers McEvoy Ranch)
1 ½ shallots, minced
1 ½ cloves garlic, minced
¼ bunch each: thyme, basil, sage
¼ cup balsamic vinegar
4 cups chicken stock
1 cup instant yellow cornmeal polenta
1 Tablespoon mascarpone cheese
Salt and pepper
METHOD:
Preheat the grill. Trim the excess fat off the steak and sinew. Reserve in the refrigerator.
Heat 2 Tablespoons oil in a skillet over medium heat. Add the shallots and garlic and cook until shallots are translucent. Add the herbs and cook for 1 minute. Place in a blender and puree together with the balsamic vinegar. Slowly add the remaining 1/2 cup oil to emulsify. Cool slightly and pour over the meat. Let marinate for at least 20 minutes (or overnight).
Remove the steak from the marinade and season with salt and pepper. Grill the steak, turning once, to an internal temperature of 145¯F for medium rare, about 15 minutes. Let the meat rest at least 10 minutes before slicing.
In a deep saucepot, bring the stock to a boil. Add the polenta (corn meal) and whisk vigorously until incorporated. Cook on low for about 7 minutes. Gently blend in the cheese and season with salt and pepper.
To serve, mound the polenta in the center of each plate and top with steak slices, fanned out.
Adapted by StarChefs.com
Yield: 6 Servings
Round Out the Meal:
With Eggplant Caponata (recipe below).
Kid Friendly:
This is kid friendly!
Wine Pairing:
A 2003 Tablas Creek, Espirit de Beacaustel from Paso Robles.
Eggplant caponata
4 cups small diced eggplant
4 Tablespoons oil
1 cup small diced roasted red pepper
1 cup small diced red onion
1 cup small diced celery
2 Tablespoons chopped capers
4 Tablespoons slivered kalamata olives
1/4 cup diced fennel
4 Tablespoons tomato paste
1 Tablespoon sliced basil
Salt and pepper
Sprinkle salt over the eggplant. Weigh down the eggplant to press out the bitter juices. Let sit under weight for at least 20 minutes. Rinse and dry the eggplant.
Heat oil in a deep skillet over high heat. Add the eggplant and cook until soft, about 10 minues. Add the remaining ingredients (except the basil) and simmer for 20 minutes. Add the basil and season with salt and pepper.
Serves 6
Bryan Voltaggio
INGREDIENTS:
2 ½ pounds hanger steak
½ cup plus 2 Tablespoons olive oil (Chef Voltaggio prefers McEvoy Ranch)
1 ½ shallots, minced
1 ½ cloves garlic, minced
¼ bunch each: thyme, basil, sage
¼ cup balsamic vinegar
4 cups chicken stock
1 cup instant yellow cornmeal polenta
1 Tablespoon mascarpone cheese
Salt and pepper
METHOD:
Preheat the grill. Trim the excess fat off the steak and sinew. Reserve in the refrigerator.
Heat 2 Tablespoons oil in a skillet over medium heat. Add the shallots and garlic and cook until shallots are translucent. Add the herbs and cook for 1 minute. Place in a blender and puree together with the balsamic vinegar. Slowly add the remaining 1/2 cup oil to emulsify. Cool slightly and pour over the meat. Let marinate for at least 20 minutes (or overnight).
Remove the steak from the marinade and season with salt and pepper. Grill the steak, turning once, to an internal temperature of 145¯F for medium rare, about 15 minutes. Let the meat rest at least 10 minutes before slicing.
In a deep saucepot, bring the stock to a boil. Add the polenta (corn meal) and whisk vigorously until incorporated. Cook on low for about 7 minutes. Gently blend in the cheese and season with salt and pepper.
To serve, mound the polenta in the center of each plate and top with steak slices, fanned out.
Adapted by StarChefs.com
Yield: 6 Servings
Round Out the Meal:
With Eggplant Caponata (recipe below).
Kid Friendly:
This is kid friendly!
Wine Pairing:
A 2003 Tablas Creek, Espirit de Beacaustel from Paso Robles.
Eggplant caponata
4 cups small diced eggplant
4 Tablespoons oil
1 cup small diced roasted red pepper
1 cup small diced red onion
1 cup small diced celery
2 Tablespoons chopped capers
4 Tablespoons slivered kalamata olives
1/4 cup diced fennel
4 Tablespoons tomato paste
1 Tablespoon sliced basil
Salt and pepper
Sprinkle salt over the eggplant. Weigh down the eggplant to press out the bitter juices. Let sit under weight for at least 20 minutes. Rinse and dry the eggplant.
Heat oil in a deep skillet over high heat. Add the eggplant and cook until soft, about 10 minues. Add the remaining ingredients (except the basil) and simmer for 20 minutes. Add the basil and season with salt and pepper.
Friday, September 21, 2007
Tomato, Cucumber and Red Onion Salad with Mint
| Tomato, Cucumber and Red Onion Salad with Mint |  |
| Submitted by: Alison Rated: 4 out of 5 by 55 members | Prep Time: 15 Minutes | Ready In: 1 Hour 15 Minutes Yields: 6 servings |
"This light and delicious salad features fresh cucumbers, tomatoes and red onions with a sweet and sour dressing enlivened with fresh mint."
INGREDIENTS:
| 2 large cucumbers - halved lengthwise, seeded and sliced 1/3 cup red wine vinegar 1 tablespoon white sugar 1 teaspoon salt 3 large tomatoes, seeded and coarsely chopped | 2/3 cup coarsely chopped red onion 1/2 cup chopped fresh mint leaves 3 tablespoons olive oil salt and pepper to taste |
DIRECTIONS:
| 1. | In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally. |
| 2. | Add tomatoes, onion, mint and oil to cucumbers and toss to blend. Season to taste with salt and pepper. |
Monday, September 17, 2007
Seared Salmon With Summer Beans and Warm Fingerling Potato Salad
Seared Salmon With Summer Beans and Warm Fingerling Potato Salad
Serves 6
Thomas Salamunovich
INGREDIENTS:
2 pounds fingerling potatoes
½ pound green beans, trimmed
½ pound yellow wax beans, trimmed
1 cup sour cream
¼ cup whole grain mustard
2 teaspoons champagne vinegar
¼ cup chopped chervil
¼ cup chopped chives
Salt and pepper
2 Tablespoons grapeseed oil
6 5-ounce salmon filets
METHOD:
Cook the potatoes in salted boiling water until just tender when pierced with a knife. Let cool. Remove the skin, and slice into 1/4-inch disks.
Steam the beans until crisp and tender, and blanch in ice water to cool. Let dry in a colander. Cut into 1-inch pieces and combine with the potatoes in mixing bowl.
In a small bowl, combine the sour cream, mustard, vinegar, herbs, and season with salt and pepper. Toss with the potatoes and beans.
Heat oil in a skillet over high heat until smoking. Season the fish with salt and pepper, and gently sear to medium rare, about 10 minutes. Serve with the potatoes and beans.
Adapted by StarChefs.com
Yield: 6 Servings
Prep time: 15 minutes
Cook time: 30 minutes
Round Out the Meal:
With steamed spinach.
Kid Friendly:
This is kid friendly!
Wine Pairing:
A Rose.
Marinated Skirt Steak With Tomato and Corn
Marinated Skirt Steak With Tomato and Corn
Serves 6
Thomas Salamunovich
INGREDIENTS:
1 Tablespoon chopped Ancho chili
1 Tablespoon chopped garlic
1 ¼ teaspoon ground cumin
¼ cup oil
2 pounds skirt steak
Salt and pepper
3 large tomatoes, sliced ½-inch thick (Chef Salamunovich prefers heirloom)
3 Tablespoons extra virgin olive oil
2 ripe avocados, sliced ¼-inch thick
3 ears corn, shucked
2 Tablespoons chopped cilantro
1 Tablespoon lime juice
METHOD:
Preheat grill. In a small bowl, combine the Ancho chili, garlic, 1 teaspoon ground cumin and oil. Pour over the steak and marinate for at least 30 minutes. (Chef Salamunovich recommends marinating overnight if possible.)
Season the steak with salt and pepper, and grill to medium rare, about 10 to 15 minutes per side. Let rest 5 minutes before slicing.
Drizzle the tomatoes with extra virgin olive oil and lightly grill till warmed through. Place two slices on each dinner plate. Fan avocado slices on top.
Grill corn till charred and cooked through. Cut corn off the cob and toss with cilantro, lime juice, remaining 1/4 teaspoon cumin and salt and pepper. Drizzle over avocado, and top with steak slices.
Adapted by StarChefs.com
Yield: 6 Servings
Prep time: 30 minutes
Cook time: 20 minutes
Round Out the Meal:
With roasted pototoes.
Kid Friendly:
Omit the ancho chili.
Wine Pairing:
A Zinfandel.
Serves 6
Thomas Salamunovich
INGREDIENTS:
1 Tablespoon chopped Ancho chili
1 Tablespoon chopped garlic
1 ¼ teaspoon ground cumin
¼ cup oil
2 pounds skirt steak
Salt and pepper
3 large tomatoes, sliced ½-inch thick (Chef Salamunovich prefers heirloom)
3 Tablespoons extra virgin olive oil
2 ripe avocados, sliced ¼-inch thick
3 ears corn, shucked
2 Tablespoons chopped cilantro
1 Tablespoon lime juice
METHOD:
Preheat grill. In a small bowl, combine the Ancho chili, garlic, 1 teaspoon ground cumin and oil. Pour over the steak and marinate for at least 30 minutes. (Chef Salamunovich recommends marinating overnight if possible.)
Season the steak with salt and pepper, and grill to medium rare, about 10 to 15 minutes per side. Let rest 5 minutes before slicing.
Drizzle the tomatoes with extra virgin olive oil and lightly grill till warmed through. Place two slices on each dinner plate. Fan avocado slices on top.
Grill corn till charred and cooked through. Cut corn off the cob and toss with cilantro, lime juice, remaining 1/4 teaspoon cumin and salt and pepper. Drizzle over avocado, and top with steak slices.
Adapted by StarChefs.com
Yield: 6 Servings
Prep time: 30 minutes
Cook time: 20 minutes
Round Out the Meal:
With roasted pototoes.
Kid Friendly:
Omit the ancho chili.
Wine Pairing:
A Zinfandel.
Saturday, September 8, 2007
Aviation Cocktail
1.5 oz gin
0.5 oz lemon juice
0.5 tsp Maraschino (Luxardo)
0.5 tsp Violette (Hermes)
0.5 oz lemon juice
0.5 tsp Maraschino (Luxardo)
0.5 tsp Violette (Hermes)
Martinez Cocktail
Martinez Cocktail
1 oz Plymouth Gin
2 oz Sweet Vermouth
1 Dash Angostura Bitters
2 Dash Maraschino
Cream Gin Fizz
1½ oz London Dry Gin
1½ oz Milk*
2 oz Fresh Lime Juice
3 tsp Sugar
1 oz Club Soda
Dissolve sugar in lime juice, then place in a cocktail shaker along with gin, milk and plenty of ice. Shake well. Pour into a tall glass, leaving a little room on top. add soda water. Stir quickly to make it foam , then serve immediately.
This drink is a bit easier to make than a Ramos Gin Fizz. First it uses fewer ingredients and doesn't incorporate egg whites. With any cream or milk based fizz drinks, the trick is to shake the hell out of them to get a good foam. I use large ice cubes also, for some reason it helps to get that good foam.
I made one modification to the recipe in Sippin' Safari and that was to replace milk with half 'n half cream (18%) and a splash of milk. This recipe calls for 2oz of lime juice which will curdle your milk and make for a chunky gin fizz, which isn't very appetizing.
http://www.theartofdrink.com/blog/2007/09/cream-gin-fizz.php#more
Wednesday, September 5, 2007
Baked Halibut With Spring Peas and Lemon Vinaigrette
Baked Halibut With Spring Peas and Lemon Vinaigrette
Serves 4
Joshua Perkins
INGREDIENTS
4 6-ounce halibut filets
Fleur de sel and white ground pepper
1 cup white wine
1 lemon, quartered Spring Peas with Lemon Vinaigrette
2 Tablespoons lemon juice
1 shallot, minced
1 clove garlic, minced
¼ cup olive oil
1 pound English spring peas, blanched
2 Tablespoons thinly sliced tarragon leaves
METHOD:
Preheat oven to 350�F. Place halibut on a non-stick baking sheet and season with salt and pepper. Splash with wine and top with lemon. Bake for 12 minutes.
To make the vinaigrette, combine the lemon juice, shallot and garlic in a bowl. Whisk the oil. Toss in the peas and tarragon, and season with salt. Serve with the halibut.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 15 minutes
Cook time: 15 minutes
Round Out the Meal:
With steamed brown rice.
Kid Friendly:
This is kid friendly!
Wine Pairing:
A 2001 Pinot D'Alsace-Hugel "Cuvee Les Amours."
Serves 4
Joshua Perkins
INGREDIENTS
4 6-ounce halibut filets
Fleur de sel and white ground pepper
1 cup white wine
1 lemon, quartered Spring Peas with Lemon Vinaigrette
2 Tablespoons lemon juice
1 shallot, minced
1 clove garlic, minced
¼ cup olive oil
1 pound English spring peas, blanched
2 Tablespoons thinly sliced tarragon leaves
METHOD:
Preheat oven to 350�F. Place halibut on a non-stick baking sheet and season with salt and pepper. Splash with wine and top with lemon. Bake for 12 minutes.
To make the vinaigrette, combine the lemon juice, shallot and garlic in a bowl. Whisk the oil. Toss in the peas and tarragon, and season with salt. Serve with the halibut.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 15 minutes
Cook time: 15 minutes
Round Out the Meal:
With steamed brown rice.
Kid Friendly:
This is kid friendly!
Wine Pairing:
A 2001 Pinot D'Alsace-Hugel "Cuvee Les Amours."
Chicken With Sage, Fontina, Prosciutto, and Caramelized Lemon
Chicken With Sage, Fontina, Prosciutto, and Caramelized Lemon
Serves 4
Paul T. Anders
INGREDIENTS:
4 6-ounce chicken breasts, with skin
8 large sage leaves, torn in half
4 1-ounce slices fontina cheese
4 very thin slices prosciutto
8 Tablespoons butter
2 Tablespoons vegetable oil
2 lemons, halved
Salt and pepper
METHOD:
Season the chicken with salt and pepper, and press a sage leaf into the flesh (non skin side). Top with the cheese and prosciutto, and hold together with a toothpick.
Heat 2 Tablespoons butter and oil in a skillet over medium heat. Add the chicken, skin side down, and cook until the skin is golden brown. Flip over and cook until equally crisp, and cooked through. Remove the chicken, add the remaining 6 Tablespoons butter and cook until browned and has a nutty aroma. Pour over the chicken. Sear the lemon in the same skillet until deeply caramelized, and serve with the chicken.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 20 minutes
Cook time: 8 minutes
Round Out the Meal:
With garlic wilted spinach, arugula, or Swiss chard.
Kid Friendly:
This is kid friendly!
Beverage Pairing:
A Belgian beer such as the Blue Label Chimay.
Serves 4
Paul T. Anders
INGREDIENTS:
4 6-ounce chicken breasts, with skin
8 large sage leaves, torn in half
4 1-ounce slices fontina cheese
4 very thin slices prosciutto
8 Tablespoons butter
2 Tablespoons vegetable oil
2 lemons, halved
Salt and pepper
METHOD:
Season the chicken with salt and pepper, and press a sage leaf into the flesh (non skin side). Top with the cheese and prosciutto, and hold together with a toothpick.
Heat 2 Tablespoons butter and oil in a skillet over medium heat. Add the chicken, skin side down, and cook until the skin is golden brown. Flip over and cook until equally crisp, and cooked through. Remove the chicken, add the remaining 6 Tablespoons butter and cook until browned and has a nutty aroma. Pour over the chicken. Sear the lemon in the same skillet until deeply caramelized, and serve with the chicken.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 20 minutes
Cook time: 8 minutes
Round Out the Meal:
With garlic wilted spinach, arugula, or Swiss chard.
Kid Friendly:
This is kid friendly!
Beverage Pairing:
A Belgian beer such as the Blue Label Chimay.
Pan Fried Tilapia With Sugar Snap Peas, Sweet Corn, and Cilantro Juice
Pan Fried Tilapia With Sugar Snap Peas, Sweet Corn, and Cilantro Juice
Serves 4
Paul T. Anders
INGREDIENTS:
4 6-ounce tilapia filets
4 Tablespoons all purpose flour, seasoned with ground coriander and cumin
Oil for frying
2 Tablespoons butter
4 large cloves garlic, smashed
8 ounces sugar snap peas, blanched
3 ears sweet corn, blanched in milk and kernels removed
2 Tablespoons chopped parsley
2 Tablespoons plus 1 bunch chopped cilantro
1 cup light chicken stock
1 teaspoon cumin
Salt and pepper
METHOD:
Pat the tilapia dry with a paper towel and season with salt and pepper. Dredge in the seasoned flour. Using a heavy pan (Chef Anders prefers cast-iron), heat 1/4-inch oil over medium-high heat. Gently add the fish and pan fry until golden brown. Carefully flip over and repeat.
Heat butter in a skillet over low-medium heat. Add the garlic and cook for 3 to 4 minutes. Add the sugar snap peas and corn kernels, and quickly sauté until warmed through. Add the parsley, 2 Tablespoons cilantro, salt and pepper.
To make the cilantro juice, quickly blanch the remaining 1 bunch cilantro in salted boiling water, and shock in ice water. Squeeze out excess water from the cilantro and place in a blender. Turn the blender on and slowly add the stock in a stream. Season with cumin, salt and pepper.
Serve the tilapia over the vegetables and drizzle with the cilantro juice.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 20 minutes
Cook time: 10 minutes
Round Out the Meal:
With sauteed wild mushrooms.
Kid Friendly:
This is kid friendly!
Wine Pairing:
A Gruner Veltliner such as the Traisental Alte Setzen.
Serves 4
Paul T. Anders
INGREDIENTS:
4 6-ounce tilapia filets
4 Tablespoons all purpose flour, seasoned with ground coriander and cumin
Oil for frying
2 Tablespoons butter
4 large cloves garlic, smashed
8 ounces sugar snap peas, blanched
3 ears sweet corn, blanched in milk and kernels removed
2 Tablespoons chopped parsley
2 Tablespoons plus 1 bunch chopped cilantro
1 cup light chicken stock
1 teaspoon cumin
Salt and pepper
METHOD:
Pat the tilapia dry with a paper towel and season with salt and pepper. Dredge in the seasoned flour. Using a heavy pan (Chef Anders prefers cast-iron), heat 1/4-inch oil over medium-high heat. Gently add the fish and pan fry until golden brown. Carefully flip over and repeat.
Heat butter in a skillet over low-medium heat. Add the garlic and cook for 3 to 4 minutes. Add the sugar snap peas and corn kernels, and quickly sauté until warmed through. Add the parsley, 2 Tablespoons cilantro, salt and pepper.
To make the cilantro juice, quickly blanch the remaining 1 bunch cilantro in salted boiling water, and shock in ice water. Squeeze out excess water from the cilantro and place in a blender. Turn the blender on and slowly add the stock in a stream. Season with cumin, salt and pepper.
Serve the tilapia over the vegetables and drizzle with the cilantro juice.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 20 minutes
Cook time: 10 minutes
Round Out the Meal:
With sauteed wild mushrooms.
Kid Friendly:
This is kid friendly!
Wine Pairing:
A Gruner Veltliner such as the Traisental Alte Setzen.
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