Grilled Poblano and Red Onion Vinaigrette
Yield: 4 to 6 servings
1 cup
chopped grilled red onions
1 cup chopped roasted poblano chiles
1/2 cup capers
1/2 cup chopped cilantro
1 tablespoon hot pepper sauce, recommended: Cholula
1 tablespoon minced garlic
1/2 cup balsamic vinegar
1 tablespoon honey
1 lemon, zested and juiced
1 cup red wine vinegar
4 cups olive oil
Salt and pepper
Combine
all of the ingredients, except for the olive oil and salt and
pepper, into a medium size mixing bowl and mix well. Whisk the
olive oil into the mixture in a slow steady stream until fully
incorporated. Season with salt and pepper.
Soft Shell Crab with a Micro Brew Sauce
Yield: 4 servings
1 quart
apple juice
1 quart Pete's Wicked Ale beer
1 mango
1/2 pineapple, grilled, diced
1 shallot, minced
4 scallions, thinly sliced
3 plum tomatoes, diced
1 tablespoon minced cilantro
1 lime, juiced
2 tablespoons rice wine vinegar
2 tablespoons of grape seed or vegetable oil
1/2 cup
cornstarch
1/4 cup of sugar
1 cup flour
2 cups ice water
4 soft
shell crabs, cleaned
In a saucepan bring apple
juice to a boil and reduce to a sugar syrup. Add beer. Do not
foam.
Bring to a boil. Lower heat,
let reduce by 2/3. Set aside.
In a large bowl combine mango,
pineapple, shallots, scallions, plum tomatoes, add cilantro,
lime juice, vinegar and oil. Set aside.
In a small bowl mix 1/4 cup of
cornstarch and some of ice water make a slurry. In a large
mixing bowl combine sugar, flour and remaining cornstarch. In a
saucepan heat slurry stirring constantly until slurry is clean
and pasty. Remove from heat, add ice water. Stir to combine. Add
ice water slurry to flour mixture, whisk to make tempura batter.
Preheat deep fryer 400 degrees
F.
In a saucepan heat beer sauce.
Dip
soft shell crabs into tempura batter and deep fry until crisp
and golden brown. When done remove crab to paper towels, let
drain and season with salt and pepper. Arrange mango pineapple
salsa in center of a plate. Place soft shell crab on top salsa.
Add beer sauce to plate.
White Cheddar and Chipotle Mashed Potatoes
2 1/2 pounds russet potatoes, peeled, cut into large pieces
4 garlic cloves, peeled
1 cup grated sharp white Cheddar cheese
1/2 cup milk or cream
2 tablespoons chopped canned Chipotle chilies in adobo sauce
2 tablespoons butter
Salt and freshly ground pepper
Boil potatoes and garlic in large pot of salted water until potatoes are very tender, about 20 minutes. Drain. Return to pot. Mash with potato masher. Immediately add cheese, milk, chilies and butter and mash until smooth and cheese is melted. Season to taste with salt and pepper.
Margarita Marinated Grilled Grouper
Servings: 4
4 grouper fillets
1/3 cup tequila
1/2 cups orange liqueur
3/4 cup fresh lime juice
1/3 tablespoon salt
3 large cloves garlic, peeled
1/4 cup olive oil
3 medium tomatoes, diced
1 medium onion, chopped
1 small jalapeno, seeded and minced
1/4 cup chopped fresh cilantro
1 pinch white sugar
some salt - to taste
1-1/3 tablespoons olive oil
ground black pepper to taste
1. Place fish in a shallow baking dish. In a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. Pour mixture over fillets, and rub into fish. Cover, and refrigerate for 1/2 hour, turning the fillets once.
2. Preheat the grill for high heat.
3. In a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. Season to taste with salt. Set salsa aside.
4. Remove fillets from marinade, and pat dry. Brush the fillets with oil, and sprinkle with ground black pepper. In a small saucepan, boil remaining marinade for several minutes. Remove from heat, and strain out garlic cloves.
Set aside to cool.
5. Grill fish for 4 minutes per side, or until fish is easily flaked with a fork. Transfer fillets to a serving dish. Transfer the fish to a serving plate. Spoon salsa over the fish, and drizzle with the cooked marinade to serve.
Yuca con Mojo
1/2 cup chopped parsley
1 teaspoon chopped garlic
1 tablespoon lime juice
2 tablespoons of extra virgin olive oil
2 pound blanched *Yuca, cut into steak fry size
Just combine parsley, garlic, lime juice, and extra virgin olive oil and set aside. This is your mojo sauce. In a large pot with oil heated to at least 350 degrees, fry yuca until golden brown season with salt and pepper when hot. Serve yuca with the mojo sauce on top.
*Yuca is a root vegetable that can be found in most supermarkets.
Garlic-Pepper Swordfish with Parsley Salsa
1/2 cup extra virgin olive oil
6 cloves garlic, crushed - divided use
1 tablespoon cracked black peppercorns
1/2 cup coarsely chopped fresh flat-leaf (Italian) parsley
2 tablespoons extra virgin olive oil
1 tablespoon capers
1 tablespoon brown mustard
1/2 teaspoon salt, divided use
1/4 teaspoon ground black pepper
4 (6-ounce) swordfish steaks
1. Combine 1/2 cup olive oil, 4 crushed garlic cloves, and 1 tablespoon cracked black peppercorns in a small, heavy saucepan. Bring to a boil over medium heat. Remove from heat and let sit at room temperature to steep.
2. Preheat grill.
3. Meanwhile place parsley and remaining garlic in a food processor; pulse until finely chopped. Add remaining 2 tablespoons of oil, capers, mustard, half the salt and pepper and process until smooth; transfer to a small bowl and set aside.
4. When ready to grill, brush each swordfish steak with garlic-pepper oil and season with salt. Place swordfish on a lightly oiled grill. Cook, basting once or twice with garlic-pepper oil, until done, about 8 minutes.
5. Place swordfish on individual dinner plates and garnish each serving
with a dollop of parsley salsa. Serve immediately.
