Category: Recipes

Posted on » by Dana & Nancy » Theme:

Seared Halibut with Yellow-Pepper Sauce (Yellow)


Ingredients
1 tablespoon butter
1 tablespoon olive oil
2 large yellow bell peppers, chopped
2 shallots, minced
2 teaspoons Caribbean jerk, Cajun, or Mexican seasoning blend
1 cup chicken broth or fish broth
Salt
Freshly ground black pepper
2 (6-ounce) halibut fillets
Olive oil

Preparation
Heat butter and oil in a large cast iron or ovenproof skillet over medium-high heat. Add bell peppers, shallots, and seasoning blend. Sauté 5 minutes or until shallots are translucent.
Stir in broth, and simmer 10 minutes or until vegetables are tender. Transfer to a blender, and puree until smooth. Season to taste with salt and pepper. (Sauce may be made ahead. Reheat before serving.)

Sprinkle fillets with salt and pepper. Sear fish in hot oil 4 to 5 minutes per side or until done. Serve immediately with pepper sauce.

POUR: Look for a wine rich enough to stand up to the yellow-pepper sauce and spicy beans. A crisp, refreshing Italian Verdicchio from Bisci ($18) is a good choice. Also consider Etude’s Rosé of Pinot Noir Carneros ($20). The vibrant nose and balanced acidity make it a delightful sipping wine that complements many types of seafood.

Yield
Makes 2 servings

Julia Rutland , Coastal Living, OCTOBER 2007

Posted on » by Donna » Theme:

Donna’ s Orange Thai Masouman Vegetables

I changed this recipe around to accomodate the orange theme but you can make it with any vegetable or protein that suits you.

Heat couple of tablespoons of oil in pan. Add 2 Tbsp. coriander, 1 Tbsp. cumin, 1 Tsp. tumeric, and t Tsp. black pepper. Cook spice in oil until oil and spices separate. Add cup or more chopped onion and two Tbsp. tomato paste and cook down on low heat a couple of minutes. If you’re using protein, add it in now and saute for a few minutes. Add one cup coconut milk (you can use reduced fat), 1/2 cup pineapple juice, 2 Tbsp. lime juice. Add whatever veggies you want (I steam the veggies a bit before I add them) and let it simmer until meat/veggies cooked. (For this orange recipe, I used carrots, sweet potato, and cauliflower). I create my own rice: I get brown rice and cook it with chunks of pineapple, fresh ginger…then, when cooked, I add a little coconut milk for creaminess.
Enjoy!!!!!!!!!!!!

Posted on » by Dino » Theme:

Purple Vegetable Pancakes

This recipe was taken from this website.

Notes

They ended up tasting pretty good- a little on the sweet side from the beets, but quite tasty. I had a hard time getting them to bind. Some of them completely fell apart and ended up in the trash. I would suggest doubling the egg and flour portions. Also, if you’re going to use a towel to strain the veggies, be prepared to have that towel permanently stained a beautiful shade of purple.

Ingredients

  • 1 Egg
  • 1 Potato, medium, shredded
  • 2 Beets, medium, shredded
  • 2 Carrots, medium, shredded
  • 1 Onion, small, shredded
  • 1 tbsp. (15 mL) Flour
  • 2–3 tsp. (10–15 mL) Olive oil
  • Sea salt, to taste
  • Black pepper, freshly ground, to taste

Directions

  1. In a large bowl, lightly beat egg with salt and pepper.
  2. Peel the vegetables and grate them coarsely, either by hand or with a food processor.
  3. Squeeze out the moisture from the potatoes. (I place them in a tea towel and then squeeze them to ensure I get as much moisture out as I can.)
  4. Mix the flour and vegetables with the eggs.
  5. Brush a heavy skillet with the olive oil and heat until the oil begins to sizzle. I use my non-stick electric frying pan. Reduce the heat and drop heaping tablespoons of the batter onto the skillet a few inches apart. Press down the pancakes with the back of the spoon.
  6. Fry the pancakes until golden brown. As each batch is done, transfer to paper towels to drain and reserve in a warm oven. Serve hot.