Plantain-Encrusted Sea Bass
Serves 6
3 green plantains
2 cups vegetable oil
1/2 pound Chilean sea bass, cut into 6 four-ounce portions (may substitute halibut)
1 cup flour
4 large eggs
Mango-Habanero Sauce (recipe below)
Salsa de Frijoles (recipe below)
Peel plantains and slice thinly. In a large saucepot, heat oil (reserve 3 tablespoons to saute) over medium-high heat. Place plantain slices in hot oil a few at a time. Fry until lightly browned. Drain and cool on paper towel.
Preheat oven to 400 degrees. Place plantain chips in food processor and chop to medium-fine. Lightly coat fish portions in flour.
Beat eggs with fork or whisk until well mixed. Dip each piece of fish in egg mixture thoroughly. Then, roll in plantain crumbs until well-coated. In an oven-proof saute pan, over medium-high heat, sear both sides of fish (lightly brown). Add 1/2 cup of water to pan and finish in oven at 400 degrees for approximately 8 to 10 minutes, depending on thickness.
To assemble, drizzle Mango-Habanero Sauce on plate, place fish on sauce and top fish with Salsa de Frijoles.--Michael Marx
Mango-Habanero Sauce
4 mangos, soft and ripe
2 shallots, minced
1/2 habanero pepper, minced
2 tablespoons vegetable oil
1 1/2 cups vegetable stock (or water)
juice from 3 limes
kosher salt to taste
Peel, slice and chop mangos in large dice. In a saucepan over medium heat, saute shallots and habanero until translucent. Add mango and stock. Cook over medium heat for about 10 minutes or until mango is soft. Add to food processor or blender and puree. Add lime juice and salt to taste. Strain through medium-hole strainer.--Michael Marx
Salsa de Frijoles
1 cup cooked black beans
1/2 cup jicama, diced
2 tablespoons cilantro, chopped
2 serrano peppers, minced
1 teaspoon sherry vinegar
1 tablespoon olive oil
kosher salt to taste
Mix well in bowl and garnish fish with salsa.--Michael Marx
Halibut With Peppers, Red Bliss & Fingerling Potatoes
Serves 4
4 teaspoons olive oil, divided use
1 medium onion, thinly sliced
2 teaspoons minced garlic
2 green peppers, seeded and julienne
1 red pepper, seeded and julienne
1 yellow pepper, seeded and julienne
1 cup white wine
2 to 3 tablespoons assorted herbs such as thyme, oregano and rosemary
sea salt and freshly ground black pepper
1 1/2 pounds halibut fillets, cut into 4 portions, seasoned with salt and pepper
small bouquet of assorted herbs such as thyme, oregano and rosemary, for garnish
Preheat the oven to 450 degrees.
Heat 2 teaspoons of the olive oil in a medium saute pan. Add the onion, garlic and peppers and saute for about 3 minutes, stirring frequently. Add the wine and herbs and season to taste with salt and pepper and bring the mixture to a boil. Spoon the pepper mixture into a baking dish large enough to accommodate the four fish fillets in 1 layer.
Clean the saute pan and heat until nearly smoking. Add the remaining 2 teaspoons of olive oil and immediately sear the seasoned halibut fillets for 1 to 2 minutes. Remove with spatula and place on top of pepper mixture, seared side up. Bake 7 to 10 minutes or until desired doneness.
Serve with steamed or boiled new potatoes and a dollop of aioli (optional), and garnish with bouquet of fresh herbs.--Nora Pouillon
Cream of Artichoke Soup
Serves 4 to 6
6 large artichokes
4 cups chicken stock
1/4 cup blanched hazelnuts
3 tablespoons rice flour, available at Asian grocery stores
6 tablespoons cold water
1/4 cup heavy cream
1 tablespoon dry sherry
salt and pepper, to taste
Steam or boil artichokes. Cool and remove leaves, scoop out and discard feathery choke and drop artichoke bottoms into a pot with the chicken stock. Use only the artichoke bottoms for this recipe. (Eat the leaves with vinaigrette sauce, or scrape pulp off each leaf and add to stock.)
Toast hazelnuts in a 250-degree oven for 10 minutes until golden brown. Crush them very finely in a food processor. Add nuts to the stock; bring to a boil. Reduce heat and simmer artichoke bottoms and nuts for 30 minutes. Puree mixture in a food processor.
Return puree to pot. Mix rice flour with water. Stir into soup and gradually bring to a boil, stirring constantly to thicken. Reduce heat and simmer 15 minutes. Stir in cream and sherry, season to taste. Serve immediately.
Tester Laura Reiley's comments: "The delicate flavor of roasted hazelnuts gives this soup incredible and unexpected savor and a wonderful aroma. It is a gorgeous wintry puree, but the color is a pale-greenish brown. To gussy up the look of the soup, think of swirling in a bit of creme fraiche or topping the dish with chopped chives before serving."
Grilled Shrimp With Herbs
Serves 4
1/2 cup plus 2 tablespoons extra-virgin olive oil (divided use)
1/3 cup fresh lemon juice
1/4 to 1/2 teaspoon hot red pepper sauce
1/2 cup coarsely chopped mixed fresh herbs, such as basil, parsley, sage, thyme and oregano
1 tablespoon minced garlic
salt and pepper to taste
1 1/2 pounds shrimp, (peeled and deveined)
Prepare medium-hot charcoal fire. Make sure grill is clean, and place it as close to heat as possible.
In a large serving bowl, combine 1/2 cup of the olive oil, lemon juice, hot pepper sauce, herbs, garlic, salt and pepper. Set aside.
In a medium bowl, toss the shrimp with the remaining 2 tablespoons of olive oil.
Skewer the shrimp, or if they are large, place them on grill as close to heat as possible. Turn the shrimp after first side becomes pink, 2 to 3 minutes. Grill until the second side is pink or opaque.
Add the hot shellfish to the herb mixture. Toss gently and serve immediately.
--Adapted from "The Best American Recipes 2000," by Fran McCullough and Suzanne Hamlin (Houghton Mifflin Co., 2000, $26)
Whiskey Tea Smash
Makes 1 drink
3 ounces Lipton Cold Brew Tea
sprig of mint
1/2 ounce simple syrup (equal parts sugar and water heated to dissolve the sugar)
1 1/2 ounces bourbon
mint and lemon for garnish, optional
Place Cold Brew Tea bag in 3 ounces cold water and let infuse to desired strength. Muddle (mash) a sprig of mint with the simple syrup in the bottom of a mixing glass. Add bourbon and tea and shake well with ice. Strain the drink into a glass filled with ice. Garnish with mint and lemon, if desired. Contains about 160 calories.
Smoked Trout and Potato Salad
Serves 4 to 6
1 pound fingerling potatoes
2 tablespoons dry white wine
1/4 cup walnut oil
2 tablespoons chopped scallions, including tender green tops
1 tablespoon chopped fresh dill, or 1 teaspoon dried dill, crumbled
salt and freshly ground pepper to taste
1/4 cup sour cream
1/4 cup mayonnaise, homemade or high-quality purchased
1 to 2 teaspoons fresh lemon juice
2 smoked trout, filleted and flesh flaked (about 1/2 pound)
Boston lettuce leaves
2 tablespoons chopped walnuts, toasted
In a covered pan, steam potatoes in a single layer over boiling water until tender but still firm. Drain and return potatoes to the warm, dry pan. Toss them for a few minutes over low heat to dry.
When cool enough to handle, slice potatoes into 1/4 -inch thick slices. Place them in a large bowl and sprinkle with white wine and walnut oil while still warm. Toss gently. Add scallions and dill, and toss gently again. Season with salt and pepper.
To make the dressing, in a small bowl, whisk together sour cream, mayonnaise and lemon juice.
Add smoked trout and dressing to the potatoes. Toss gently, being careful not to break up the potatoes. Line a platter with lettuce leaves. Arrange the salad on the greens and sprinkle with walnuts.
Serve at once, or cover and refrigerate for up to 6 hours, then serve chilled.
Spaghetti Puttanesca
Makes 4 servings
Cooking time: about 11 minutes
4 medium garlic cloves, minced to paste or pressed through garlic press (1 packed tablespoon)
1 tablespoon salt, plus more if needed
1 pound spaghetti
2 tablespoons olive oil
1 teaspoon red-pepper flakes
4 teaspoons minced anchovies (about 8 fillets)
28-ounce can diced tomatoes, drained, 1/2 cup juice reserved
3 tablespoons capers, rinsed
1/2 cup black olives (such as Gaeta, Alfonso or kalamata), pitted and chopped coarse (see note)
1/4 cup minced fresh parsley leaves
Bring 4 quarts water to rolling boil in large Dutch oven or stockpot. Meanwhile, mix garlic with a tablespoon water in small bowl; set aside. When water is boiling, add a tablespoon salt and pasta; stir to separate pasta.
Immediately heat oil, garlic mixture, red-pepper flakes and anchovies in large skillet over medium heat; cook, stirring frequently, until garlic is fragrant but not brown, 2 to 3 minutes. Stir in tomatoes and simmer until slightly thickened, about 8 minutes.
Cook pasta until al dente. Drain, then return pasta to pot; add 1/4 cup reserved tomato juice and toss to combine.
Stir capers, olives and parsley into sauce. Pour sauce over pasta and toss to combine, adding more tomato juice to moisten if necessary. Adjust seasonings with salt; serve immediately.
Note: Minced olives produced a muddy sauce with purple spaghetti. Coarsely chopped olives won't dye the pasta and taste better.
Serves 6
3 green plantains
2 cups vegetable oil
1/2 pound Chilean sea bass, cut into 6 four-ounce portions (may substitute halibut)
1 cup flour
4 large eggs
Mango-Habanero Sauce (recipe below)
Salsa de Frijoles (recipe below)
Peel plantains and slice thinly. In a large saucepot, heat oil (reserve 3 tablespoons to saute) over medium-high heat. Place plantain slices in hot oil a few at a time. Fry until lightly browned. Drain and cool on paper towel.
Preheat oven to 400 degrees. Place plantain chips in food processor and chop to medium-fine. Lightly coat fish portions in flour.
Beat eggs with fork or whisk until well mixed. Dip each piece of fish in egg mixture thoroughly. Then, roll in plantain crumbs until well-coated. In an oven-proof saute pan, over medium-high heat, sear both sides of fish (lightly brown). Add 1/2 cup of water to pan and finish in oven at 400 degrees for approximately 8 to 10 minutes, depending on thickness.
To assemble, drizzle Mango-Habanero Sauce on plate, place fish on sauce and top fish with Salsa de Frijoles.--Michael Marx
Mango-Habanero Sauce
4 mangos, soft and ripe
2 shallots, minced
1/2 habanero pepper, minced
2 tablespoons vegetable oil
1 1/2 cups vegetable stock (or water)
juice from 3 limes
kosher salt to taste
Peel, slice and chop mangos in large dice. In a saucepan over medium heat, saute shallots and habanero until translucent. Add mango and stock. Cook over medium heat for about 10 minutes or until mango is soft. Add to food processor or blender and puree. Add lime juice and salt to taste. Strain through medium-hole strainer.--Michael Marx
Salsa de Frijoles
1 cup cooked black beans
1/2 cup jicama, diced
2 tablespoons cilantro, chopped
2 serrano peppers, minced
1 teaspoon sherry vinegar
1 tablespoon olive oil
kosher salt to taste
Mix well in bowl and garnish fish with salsa.--Michael Marx
Halibut With Peppers, Red Bliss & Fingerling Potatoes
Serves 4
4 teaspoons olive oil, divided use
1 medium onion, thinly sliced
2 teaspoons minced garlic
2 green peppers, seeded and julienne
1 red pepper, seeded and julienne
1 yellow pepper, seeded and julienne
1 cup white wine
2 to 3 tablespoons assorted herbs such as thyme, oregano and rosemary
sea salt and freshly ground black pepper
1 1/2 pounds halibut fillets, cut into 4 portions, seasoned with salt and pepper
small bouquet of assorted herbs such as thyme, oregano and rosemary, for garnish
Preheat the oven to 450 degrees.
Heat 2 teaspoons of the olive oil in a medium saute pan. Add the onion, garlic and peppers and saute for about 3 minutes, stirring frequently. Add the wine and herbs and season to taste with salt and pepper and bring the mixture to a boil. Spoon the pepper mixture into a baking dish large enough to accommodate the four fish fillets in 1 layer.
Clean the saute pan and heat until nearly smoking. Add the remaining 2 teaspoons of olive oil and immediately sear the seasoned halibut fillets for 1 to 2 minutes. Remove with spatula and place on top of pepper mixture, seared side up. Bake 7 to 10 minutes or until desired doneness.
Serve with steamed or boiled new potatoes and a dollop of aioli (optional), and garnish with bouquet of fresh herbs.--Nora Pouillon
Cream of Artichoke Soup
Serves 4 to 6
6 large artichokes
4 cups chicken stock
1/4 cup blanched hazelnuts
3 tablespoons rice flour, available at Asian grocery stores
6 tablespoons cold water
1/4 cup heavy cream
1 tablespoon dry sherry
salt and pepper, to taste
Steam or boil artichokes. Cool and remove leaves, scoop out and discard feathery choke and drop artichoke bottoms into a pot with the chicken stock. Use only the artichoke bottoms for this recipe. (Eat the leaves with vinaigrette sauce, or scrape pulp off each leaf and add to stock.)
Toast hazelnuts in a 250-degree oven for 10 minutes until golden brown. Crush them very finely in a food processor. Add nuts to the stock; bring to a boil. Reduce heat and simmer artichoke bottoms and nuts for 30 minutes. Puree mixture in a food processor.
Return puree to pot. Mix rice flour with water. Stir into soup and gradually bring to a boil, stirring constantly to thicken. Reduce heat and simmer 15 minutes. Stir in cream and sherry, season to taste. Serve immediately.
Tester Laura Reiley's comments: "The delicate flavor of roasted hazelnuts gives this soup incredible and unexpected savor and a wonderful aroma. It is a gorgeous wintry puree, but the color is a pale-greenish brown. To gussy up the look of the soup, think of swirling in a bit of creme fraiche or topping the dish with chopped chives before serving."
Grilled Shrimp With Herbs
Serves 4
1/2 cup plus 2 tablespoons extra-virgin olive oil (divided use)
1/3 cup fresh lemon juice
1/4 to 1/2 teaspoon hot red pepper sauce
1/2 cup coarsely chopped mixed fresh herbs, such as basil, parsley, sage, thyme and oregano
1 tablespoon minced garlic
salt and pepper to taste
1 1/2 pounds shrimp, (peeled and deveined)
Prepare medium-hot charcoal fire. Make sure grill is clean, and place it as close to heat as possible.
In a large serving bowl, combine 1/2 cup of the olive oil, lemon juice, hot pepper sauce, herbs, garlic, salt and pepper. Set aside.
In a medium bowl, toss the shrimp with the remaining 2 tablespoons of olive oil.
Skewer the shrimp, or if they are large, place them on grill as close to heat as possible. Turn the shrimp after first side becomes pink, 2 to 3 minutes. Grill until the second side is pink or opaque.
Add the hot shellfish to the herb mixture. Toss gently and serve immediately.
--Adapted from "The Best American Recipes 2000," by Fran McCullough and Suzanne Hamlin (Houghton Mifflin Co., 2000, $26)
Whiskey Tea Smash
Makes 1 drink
3 ounces Lipton Cold Brew Tea
sprig of mint
1/2 ounce simple syrup (equal parts sugar and water heated to dissolve the sugar)
1 1/2 ounces bourbon
mint and lemon for garnish, optional
Place Cold Brew Tea bag in 3 ounces cold water and let infuse to desired strength. Muddle (mash) a sprig of mint with the simple syrup in the bottom of a mixing glass. Add bourbon and tea and shake well with ice. Strain the drink into a glass filled with ice. Garnish with mint and lemon, if desired. Contains about 160 calories.
Smoked Trout and Potato Salad
Serves 4 to 6
1 pound fingerling potatoes
2 tablespoons dry white wine
1/4 cup walnut oil
2 tablespoons chopped scallions, including tender green tops
1 tablespoon chopped fresh dill, or 1 teaspoon dried dill, crumbled
salt and freshly ground pepper to taste
1/4 cup sour cream
1/4 cup mayonnaise, homemade or high-quality purchased
1 to 2 teaspoons fresh lemon juice
2 smoked trout, filleted and flesh flaked (about 1/2 pound)
Boston lettuce leaves
2 tablespoons chopped walnuts, toasted
In a covered pan, steam potatoes in a single layer over boiling water until tender but still firm. Drain and return potatoes to the warm, dry pan. Toss them for a few minutes over low heat to dry.
When cool enough to handle, slice potatoes into 1/4 -inch thick slices. Place them in a large bowl and sprinkle with white wine and walnut oil while still warm. Toss gently. Add scallions and dill, and toss gently again. Season with salt and pepper.
To make the dressing, in a small bowl, whisk together sour cream, mayonnaise and lemon juice.
Add smoked trout and dressing to the potatoes. Toss gently, being careful not to break up the potatoes. Line a platter with lettuce leaves. Arrange the salad on the greens and sprinkle with walnuts.
Serve at once, or cover and refrigerate for up to 6 hours, then serve chilled.
Spaghetti Puttanesca
Makes 4 servings
Cooking time: about 11 minutes
4 medium garlic cloves, minced to paste or pressed through garlic press (1 packed tablespoon)
1 tablespoon salt, plus more if needed
1 pound spaghetti
2 tablespoons olive oil
1 teaspoon red-pepper flakes
4 teaspoons minced anchovies (about 8 fillets)
28-ounce can diced tomatoes, drained, 1/2 cup juice reserved
3 tablespoons capers, rinsed
1/2 cup black olives (such as Gaeta, Alfonso or kalamata), pitted and chopped coarse (see note)
1/4 cup minced fresh parsley leaves
Bring 4 quarts water to rolling boil in large Dutch oven or stockpot. Meanwhile, mix garlic with a tablespoon water in small bowl; set aside. When water is boiling, add a tablespoon salt and pasta; stir to separate pasta.
Immediately heat oil, garlic mixture, red-pepper flakes and anchovies in large skillet over medium heat; cook, stirring frequently, until garlic is fragrant but not brown, 2 to 3 minutes. Stir in tomatoes and simmer until slightly thickened, about 8 minutes.
Cook pasta until al dente. Drain, then return pasta to pot; add 1/4 cup reserved tomato juice and toss to combine.
Stir capers, olives and parsley into sauce. Pour sauce over pasta and toss to combine, adding more tomato juice to moisten if necessary. Adjust seasonings with salt; serve immediately.
Note: Minced olives produced a muddy sauce with purple spaghetti. Coarsely chopped olives won't dye the pasta and taste better.