Westchester Supper Club – Page 185 – Fish Tacos and Other Recipes from our Delicious Dinner Parties

May 5, 2008July 30, 2014 » by Dana & Nancy » Theme: Colors

Wild Rice Salad with Orange Vinaigrette (Brown)

From SALADS: COOKING WITH STYLE by Jane Hann

Ingredients:
3/4 cup wild rice
1/2 cup brown rice
3/4 cup raisins
1/2 cup chopped dried apricots
1/4 cup sesame seeds, toasted
1/2 cup shelled pumpkin seeds
1/2 cup pine nuts, toasted
1/2 cup sunflower seeds, toasted

Dressing:
zest of 1 large orange
1/4 cup fresh orange juice
1 tablespoon lemon juice
1 teaspoon balsamic vinegar
1/2 teaspoon salt
3 tablespoons olive oil

Cook the wild rice and brown rice separately, according to package directions. Soak the raisins and apricots separately in hot water for about 15 minutes.

Dressing: Combine all of the dressing ingredients in a small bowl and whisk until thorougly blended.

In a large mixing bowl, combine all of the salad ingredients. Pour over the dressing and mix until thoroughly combined.

Serve at room temperature.

Serves 6 as an accompaniment.

May 5, 2008September 24, 2018 » by Dana & Nancy » Theme: Colors

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

May 5, 2008July 30, 2014 » by Donna » Theme: Colors

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!!!!!!!!!!!!