I LOVE to cook . . . I have a couple hundred recipes. . . I'm trying to get this cookbook published . . . of course, everyone has a cookbook. . . so it's hard.
Name your poison I have recipe for it . . .
As an example . . . tonights dinner at my abode:
Peppercorn Crusted Halibut over Asian Stir Fry Vegatables with Ginger Butter.
Ask me for a main ingredient; I'll give up a recipe . . . easier that way
So, here's one of my very favorite Halibut Recipes:
Prosciutto Halibut with Tomato Caper Butter Sauce
6 Eight Ounce Halibut Filets
Sea Salt and Fresh Ground Black Pepper
2 Tablespoons Prepared Dijon Mustard
18 Thin Slices Prosciutto Ham
2 Large Eggs
1 ½ Tablespoons Chives, Chopped
3/8 Cup Shallots, Minced Fine
1 ½ Cups Dry White Wine
½ Cup Heavy Cream
2 ¼ Sticks Butter, Chilled, Cut into Chunks
¾ Teaspoon Hot Sauce
¾ Teaspoon Worcestershire Sauce
3 Tablespoons Shallots, Chopped Fine
3/8 Cup Capers
2 Cups Tomatoes, Seeded, Diced
Ground Cayenne Pepper
For the Halibut . . .
Preheat the oven to 350 degrees F.
Season the fillets with salt and pepper. Rub 1 teaspoon of the mustard over each fillet, covering completely. Wrap each fillet with 3 pieces of the ham, cover as much of the filet as possible.
In a large bowl, crack the eggs and add two teaspoons of water. Whisk until foaming.
In a large, oven-proof sauté pan, heat the oil. Using the egg wash, coat the filets.
When the oil is hot, carefully lay the fillets in the hot oil. Pan-fry for 2 to 3 minutes on the first side, or until the crust is golden.
Flip the filets over and place the pan in the oven. Cook for 4 to 6 minutes.
Remove from the oven. Sprinkle with Chives.
To serve, spoon the sauce in the center of each plate. Place the crusted fillets in the center of the sauce.
For the Caper and Tomato Butter Sauce
In a saucepan, over medium heat, combine the shallots and wine. Season with salt and cayenne pepper. Bring the mixture to a boil.
Reduce the heat to medium low immediately and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and slowly whisk in the butter, a couple of pieces at a time.
Season with the salt, cayenne, hot sauce and Worcestershire. Add the shallots, capers and tomatoes. Heat through.
Stir well and keep warm until served.
Prep Time: 0:30 min Cooking Time: 0:20 Recipe Serves: 6
Very rich sauce, awesome flavor, must have halibut . . . and don't use that sleezy east coast 1/2inch thick $18US a pound crap . . . get real halibut . . .
[Edited 2005-05-23 09:02:43]
[Edited 2005-05-23 09:04:30]
FOR THOSE THAT FOUGHT FOR IT, FREEDOM HAS A FLAVOR THE PROTECTED WILL NEVER KNOW OR UNDERSTAND