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Posted August 25th, 2010 | Uncategorized

Ingredients (Sauce enough for 5-6 people)
1 bottle of ordinary red wine
1 clove garlic
1 sprig fresh rosemary
2 Tbs butter
4 cups sliced baby Portobello mushrooms
½ cup Italian seasoned bread crumbs
Salt and pepper to taste
Optional 1 cup water to thin out sauce

(Hearty red wine and mushroom sauce.)

(Hearty red wine and mushroom sauce.)

Instructions:

Simmer red wine in a sauce pan with garlic and rosemary and reduce to half.  Once reduced, set aside and discard garlic and rosemary.  In a large pan, melt butter over medium heat, and sauté mushrooms.  Add breadcrumbs and reduced red wine, and mix until flavors are fully incorporated.  Continue to cook over a low heat until the desired consistency.  Use some water to help thin out sauce if necessary.  Add salt and pepper to taste.  Serve as a sauce over chicken, beef, or pork.

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Posted August 18th, 2010 | Uncategorized

Filleted:

(Roasted whole.)

(Fish in pan.)

2 Tbs peanut oil + 1 Tbs for cooking
6 fillets, 5-6 ounces
2 Tbs salt
2 tsp cracked black pepper
1 Tbs garlic powder
1 lime, juiced
1 Tbs soy sauce

Combine peanut oil, salt, pepper, garlic powder, lime juice, and soy sauce in a bowl.  Clean fillets, removing any pin bones.  Score the skin.  Marinade fish for 20-30 minutes.  Remove fish, and dry with paper towel.  Excess liquid will cause the grease splatter.  Heat remaining oil in a nonstick pan until smoking point.  Carefully place fish flesh side down and cook for 4-5 minutes.  Turn over and allow to cook for 5-7 minutes.  Do not overcrowd the pan.  Cook only 2-3 fillets at a time.  Use internal thermometer to make sure fish is thoroughly cooked.  Remove fish and rest.  In the same pan, heat the marinade until it boils.  Remove and use the marinade sauce as a final “sauce” to pour over the fish when ready to serve.

(Roasted whole.)

Serve quickly and eat thoroughly – including the “cheeks,” a very delicate part hidden in the fish’s jowl.)

Whole Roasted Fish:
3-4 Tbs kosher salt
2 Tbs black pepper
4 cloves garlic
3 bay leaves
1-2 cups canned vegetable broth
For basting oil:
4 Tbs olive oil
2 tsp garlic powder
2 tsp chili powder
2 tsp salt
Instructions:
Preheat oven to 375. Clean fish and put on a large baking pan or baking sheet. Score the fish every inch. Season fish on both sides, and also inside the cavity, with salt and pepper. Place garlic and bay leaves in cavity of the fish. Pour broth in the ban to create steam effect in the oven. Put fish in the oven and cook for about 30-40 minutes, using a thermometer to determine doneness. When fish is cooked, remove and rest. In a small sauté pan combine oil, garlic powder, chili powder, and salt together until fully incorporated. One tablespoon at a time, pour the hot oil directly on top of the fish to crisp the skin and infuse a different level of flavoring. Serve immediately.

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Posted August 11th, 2010 | Uncategorized

Platanos:

Plantains

Corn oil

Kosher salt

 

Instructions:  Peal plantains and cut on a bias.  Pour olive oil in a large frying pan, and heat over medium-high heat.  Gently place plantains in hot oil, and cook for 4-5 minutes on each side, or until the bananas are caramelized to a dark char.  Remove plantains, and place on paper towel to soak up oil.  Sprinkle with salt immediately.  Serve as a side dish with grilled chicken, beef, or pork. 

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