Swordfish medallions with soy orange ginger marinade

2 lb. swordfish steaks, whole or cubed for skewers
1/2 c. vegetable oil
3 tbsp. soy sauce
2 tbsp. med. dry sherry
1 1/2 tsp. grated fresh ginger or 1 tsp. dry ginger
1 tsp. grated fresh orange rind
1/4 c. orange juice
Black pepper to taste
Vegetable oil

Place swordfish in glass dish. In bowl combine oil, soy sauce, sherry, ginger, orange rind, orange juice and black pepper to taste. Pour mixture over swordfish, turning to coat with marinade. Let stand, covered and chilled, turning occasionally for 2-6 hours. Preheat grill; brush with vegetable oil.


Place fish on grill, basting with marinade, and cook approximately 10 minutes per inch of thickness, turning halfway through cooking time. Garnish with parsley and orange slices. Makes 4 servings.

Pictured above with potatoes (coated with olive oil, pepper, fresh garlic and Herbs de Provence, then roasted at 425 until desired doneness), and creamed spinach.

Smoked, Cajun spiced Turkey on the Barbeque

Though she decided she didn't want to have a traditional Thanksgiving meal on Thanksgiving, two days later Valerie decided that turkey should be on the menu.

We usually cook just the Turkey breast, but for $8 I bought a whole turkey and decided to cook it non-traditionally. I removed the thighs, drumsticks and wings, and coated them with oil and a Cajun spice rub made for poultry I had in the spice drawer. I then mixed that same spice with a tablespoon or so of honey and some oil to make a paste, and then rubbed my Turkey breast in preparation for the smoker (be sure to get under the skin when you rub!).

I smoked the Turkey at approximately 250 until the internal temp reached 160 (about 4 hours), and also placed the other pieces on the grill (all on indirect heat). Apple and cherry woods were used for the smoke. When the Turkey breast reached abbout 140 I wrapped it in foil until done.

Taste was fantastic (and I have recieved the edict that all turkeys henceforth shall be smoked).This method gave me much more smokey flavor than roasting or smoking the whole bird.  This is important, because the leftovers of the pieces will then be removed from the bone and simmered with spices to make turkey tacos or burritos (more about that in a later post).

To go with the turkey, I made Whipped Potatoes with Cilantro Pesto, and a cauliflower-broccoli-carrot gratin. The garnish, instead of the traditional cranberries, was Black Currant preserves.

Whipped Potatoes with Cilantro Pesto

(Recipe Courtesy Bobby Flay)

This recipe is fairly simple to make if you have a simple food processor.

Mashed potatoes: Peel and boil the potatoes until fork tender.

While the potatoes are cooking, take

1C packed fresh cilantro leaves

1/4 C fresh parseley

1 coarse chopped garlic clove

2 TBS pine nuts

 and process them till smooth.

Add

 1/4 C parmesan cheese

 and some olive oil (till emulsified)

salt and pepper to taste.

Add butter to the potatoes as you mash them, and then and milk or cream and whip with a mixer until fluffy. Fold, do not mix, the pesto into the potatoes... finished look should be marbled rather than blended smooth.

For the Cauliflower-Goat Cheese Gratin:

 (Recipe Courtesy Bobby Flay)

1 head cauliflower, cut into florets
1 bu. broccolli, cut into florets
2 carrots, peeled and sliced

2 cups heavy cream
1/2 pound Monterey Jack cheese, coarsely grated (cooks note: I used Pepper Jack)
2 cups grated Parmesan
6 ounces goat cheese, cut into small pieces
Salt and freshly ground pepper

Directions: Preheat oven to 400 degrees F.

Layer the cauliflower, heavy cream, and the 3 cheeses in a large casserole dish. Season with salt and pepper. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly. Remove from the oven and let rest for 10 minutes before serving.

 

FRIED Avocado?!?!

One of my favorite things about coming to Santa Fe was the discovery of a Tapas restaurant that had "Aguacate" on the menu... fried Avocado. We went back to that restaurant recently and ordered the dish, and I determined that I must figure out how to make it!

I found a few recipes online, but Emeril's below looked to be the closest for what I was trying to accomplish. I have adapted a few minor things from his recipe... like adding cucumber to the Crema Sauce and using a Mexican Table Cream instead of Sour Cream. Also, instead of cutting or slicing the Avocado into strips, I simply halved them. My adaptations are noted in italic

His recipe is fantastic just as it is btw... I was trying to get close to what I was tasting at this particular restaurant (El Farol, Santa Fe)

Fried Avocado Slices With Spicy Lime Crema
Recipe courtesy Emeril Lagasse, 2004
Prep Time: 20 min
Inactive Prep Time: 30 min
Cook Time: 4 min
Level: Easy
Serves: about 32 slices, serving
8 to 10 as hors d'oeuvres

Ingredients
􀁺 1 1/2 cups buttermilk
􀁺 3 tablespoons hot sauce
􀁺 4 firm-ripe avocados, peeled, pitted, and each sliced into 8 even pieces

(Cooks note: I halved them as shown above)
􀁺 1 1/2 cups Sour Cream (cooks note: I use Mexican Table Cream)

􀁺 1/4 cup fresh lime juice

Cooks Note: add some Shredded Cucumber
􀁺 1/4 cup plus 2 tablespoons chopped cilantro leaves
􀁺 1/4 cup diced red onion
􀁺 1 Serrano pepper, seeded and minced
􀁺 1 1/2 teaspoons salt, divided
􀁺 Vegetable oil, for frying
􀁺 1 1/2 cups fine yellow cornmeal
􀁺 3 tablespoons flour
􀁺 3/4 teaspoon Essence, plus more for seasoning, recipe follows
􀁺 3/4 teaspoon baking powder
􀁺 Lime wedges, for garnish

Directions
In a medium bowl, combine buttermilk, hot sauce and avocado slices. Soak for 30 minutes.
In a small bowl, combine the sour cream (or Crema), lime juice, cilantro, red onion, Serrano pepper, and 1/2 teaspoon of salt. Stir to combine, (or puree in food processor). Chill until ready to use.
In a medium Dutch oven or deep-fryer, fill oil to a depth of 3 to 4 inches (no more than halfway up the sides of the pan.) Heat oil to 375 degrees F over medium-high heat.
Combine cornmeal, flour, Essence, baking powder, and the remaining teaspoon of salt in a shallow dish.
Dredge soaked avocado slices in the cornmeal mixture, shaking to remove excess cornmeal.
Place avocado slices in the hot oil and fry until golden, about 1 to 2 minutes each side. Using a slotted spoon, remove slices and drain on a paper towel-lined plate. Season with additional Essence.

Serve immediately with spicy lime crema and garnish with lime wedges.

As pictured above, I also made a Salsa Fresca from tomato, red onion, Cilantro and lime juice for additional taste and garnish.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William
and Morrow, 1993.

Smoked Baby Backs, Apricot Chicken, and Marinated Artichoke with Cauliflower Gratin and Southwestern Slaw

Sometimes you practice and practice and then it is Showtime! With friends in town, it was time to cook all day and see what happened.

For the ribs, a spicy New Mexico style rub, 6 hours of smoking and a finishing Cherry-Chipotle Barbeque sauce (both recipes from Karen Putman's "Championship BBQ Secrets for Real Smoked Food") ... and as long as I had room on the smoker I might as well smoke a pastrami for sandwiches later... right?!

Pictured above:

Smoked Baby backs with a Cherry Chipotle bbq sauce, Chicken Skewers with an Apricot glaze, Southwestern Slaw, Cauliflower Goat Cheese Gratin, and Smoked marinated Artichoke

For the baby backs: Cooking method is avg 230 degrees on a smoker. 2 1/2 to three hours smoking with a mixture of charcoal, oak and hickory or fruit wood such as cherry. Spray with apple juice every half hour or so. At the end of that time, wrap the ribs in foil (adding about a 1/4 cup of apple juice) and place back on the smoker for about 1 1/2 to 2 hours. Un wrap and place back on the grill for about 1/2 hour while glazing with sauce. (Rub and Sauce recipes courtesy Karen Putman's book "Championship Barbeque Secrets for Real Smoked Food")
Note: This cooking method is to produce ribs that are firm and pull cleanly off the bone; for "fall off the bone" ribs leave them in the foil a little longer.

Cherry Chipotle Barbeque Sauce
2 cups Ketchup
1 cup Cherry Preserves
1/2 cup Cherry Juice
1/2 packed brown suger
3 tsp cider vinegar
1 1/2 Tbsp chipotle pepper sauce
1 tbsp Worcestershire sauce
1 tsp minced garlic
1 tsp onion powder

Blend and simmer for about 10 minutes for flavors to blend

For the Chicken Skewers: Four or so chicken breasts sliced into thin strips and threaded onto pre-soaked bamboo skewers. Place on grill... when you flip them over glaze the cooked side, and when you take them off glaze the other side.

Apricot Glaze: (Adapted from Karen Putman's book above)

1 C Apricot preserves; 1/4 C maple syrup, 1/4 C packed brown Sugar, 3 tbsp Cider Vinegar, 1 tsp grated or minced fresh ginger, fresh ground black pepper

For the Marinated Artichoke: (recipe courtesy Artichokes.org)

(Recipe for 4 artichokes, 8 servings ½ artichoke each)
This recipe is perfect for the lazy cook, since all preparation can be done the previous day. The slightly smoky taste compliments the nuttiness of the artichoke and no dip is necessary, although some might want to use additional marinade for dipping.

Ingredients: 4 large artichokes, ¼ cup balsamic vinegar, ¼ cup water, ¼ cup soy sauce, 1 T minced ginger, ¼ cup olive oil

Method:
Slice artichoke tops off, crosswise. Trim Stems.
Boil or steam artichokes until bottoms pierce easily, or a petal pulls off easily.
Drain artichokes. Cool. Cut each artichoke in half lengthwise and scrape out fuzzy center and any purple tipped petals.
Mix remaining ingredients in a large plastic bag. Place artichokes in the bag and coat all sides of the artichokes. For best flavor marinate in the mixture overnight in the refrigerator but should marinate at least one hour.
Drain artichokes. Place cut side down on a grill over a solid bed of medium coals or gas grill on medium. Grill until lightly browned on the cut side, 5 to 7 minutes. Turn artichokes over and drizzle some of the remaining marinade over the artichokes. Grill until petal tips are lightly charred, 3 to 4 minutes more.
Serve hot or room temperature

For the Cauliflower-Goat Cheese Gratin: (Recipe Courtesy Bobby Flay)

1 head cauliflower, cut into florets
2 cups heavy cream
1/2 pound Monterey Jack cheese, coarsely grated (cooks note: I used Pepper Jack)
2 cups grated Parmesan
6 ounces goat cheese, cut into small pieces
Salt and freshly ground pepper

Directions: Preheat oven to 400 degrees F.
Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt and pepper. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly. Remove from the oven and let rest for 10 minutes before serving.
Cook's Note: Recipe can be doubled and made in a roasting pan.

For the Southwestern Slaw: (recipe Courtesy Ellie Krieger)

Ingredients
1 medium jicama, sliced into thin strips (about 3 cups)
1/4 head red cabbage, thinly sliced (about 5 cups)
1 red onion, thinly sliced (about 1 cup)
1/2 cup fresh cilantro leaves, chopped
1/4 cup mayonnaise
1/2 cup lowfat buttermilk
1 tablespoon lime juice
Salt and pepper

Directions
In a large bowl, toss together the jicama, cabbage, onion, and cilantro. In a small bowl whisk together the mayonnaise, buttermilk, lime juice, salt and pepper. Pour the dressing over the vegetables and toss to combine.

Smoked Chicken with Roasted Pepper Sauce and stuffed tomato and pepper

For the Chicken:

Marinate 1 to 2 hours in a mixture of Balsamic Vinegar, fresh rosemary, garlic, fresh ground pepper and olive oil.

Roasted pepper sauce:

About 4 oz. goat cheese, about 1/4 C store bought roasted red peppers in liquid, fresh rosemary. Combine peppers and goatcheese, rosemary and about 1 tbs of the juice from the peppers into food processor and blend until smooth.

For the Tomatoes and Peppers:

Combine cooked rice with chicken stock, sauteed onions, chopped pecans, fresh parseley, and apples. (also, dried fruit works great in this, like apricots or cherries...)

Hollow out the tomatoes and peppers, and fill with rice mixture.

Place chicken and tomatoes and peppers on the grill, on indirect medium heat for 30 to 45 minutes... use fruitwood for the smoke.

Grilled Flank Steak with Soy-Lime-Ginger marinade

Marinade:

Mix together a half cup of oil with about a quarter cup of dark soy sauce, about 1 inch fresh ginger finely chopped, a clove of garlic, a couple of chopped green onions, a bit of fresh gound pepper, lime zest and the juice of about half a lime. Marinade for 2 hours or as much as over night. (Discard the marinade or you can reserve the marinade and bring it to a slow simmer for about 10 minutes for a sauce to drizzle over the steak when served).

Grill the flank steak over direct high heat till desired doneness (about 140 for medium). Remove and let rest fo a few minutes and slice across the grain.

I julienned carrots and added green beans and sliced muchrooms and seasoned them all with fresh garlic and chopped ginger and fresh ground pepper as well.

Stuffed Chicken w/ goat cheese and oregano

Pretty easy and good for summer...oregano is the common factor in all the elements of this..

Chicken with Goat Cheese and Oregano served with Yam chips and Cucumber Salad

either slice a pocket in a large chicken breast, or pound the breast flat

Make a mixture of goat cheese, fresh chopped oregano and a small bit of maple syrup or agave nectar... stuff the breasts or spread mixture and fold over pounded breasts. Place in a flat pan and drizzle Maple syrup (or Agave or whatever you have) and lemon Juice...let stand for about 10 minutes, turn, add salt and pepper and let stand for another 10 min.

grill indirectly on medium heat with fruitwood such as cherry or apple

note: for a bit more savory taste, add chopped green onion to the stuffing...

Yam Chips:

coat thin slices of yam with Olive oil and season with salt, pepper, dried oregano and a bit of galrlic powder... bake at 425 - 450 till desired crispness.

The cucumber salad:

Tomato, Cucumber and Red Onion with a mixture of fresh chopped mint and oregano and a balsamic vinegairette

Chicken Fajita Salad with Pepito Cilantro Dressing

I know it is just a salad but dang the dressing is good. I have purchased bottled El Torito's Pepito Cilantro dressing, but it is not even close to the fresh version!

I started out with a spicy rub and smoked the chicken with mesquite. That was sliced and sauteed in with tri color peppers and onion for the fajitas. The key is the pepitas (roasted shelled pumpkin seeds) and cotija cheese...

El Torito`s Mexican Caesar Salad
note: I halved the recipe below from CD kitchen.com and it made plenty.
Category: E - Copy Cat Restaurant Recipes
Serves/Makes: 4 Difficulty Level: 4 Ready In: 30 min

***Salad:***
2 corn tortillas
Vegetable oil
1 large head romaine lettuce, rinsed and spun dry
1/3 cup finely grated Cotija cheese
Roasted red bell pepper, peeled and cut into julienne strips
1/2 cup pepitas (roasted pumpkin seeds)

***Cilantro Pepita Dressing:***
1 medium Anaheim chile, roasted, peeled and seeded
2 1/2 tbsp roasted pepitas (pumpkin seeds)
1 garlic clove, peeled
1/8 teaspoon ground black pepper
1/2 teaspoon salt
6 ounces salad oil
2 tbsp red wine vinegar
2 1/2 tablespoons grated Cotija cheese (see note)
1 small bunches cilantro, stemmed
3/4 cup mayonnaise
2 tbsp water

Directions:
Place all dressing ingredients except cilantro, mayonnaise and water in a blender of food processor. Blend
approximately 10 seconds, and then add cilantro little by little until blended smooth. Depending on size of blender, it may be necessary to do in batches.
Place mayonnaise and water in a large stainless steel bowl, and mix with a wire whip until smooth. Add the blended ingredients to the mayonnaise mixture, and mix thoroughly. Place in an airtight container and refrigerate. Will keep for three days. Yields 1 quart.
To assemble salad: Cut corn tortillas into matchstick-size strips. Heat oil in saut an; fry tortilla strips until crisp.
Remove with slotted spoon, and drain on paper towels. Set aside. Tear romaine into bite-size pieces. Place greens on salad plates and ladle approximately 2 ounces of cilantro pepita dressing on each salad.
Sprinkle each dish with Cotija cheese and tortilla strips. Arrange four red pepper strips like spokes on the top of each salad, and garnish with whole pepitas.
Note: Cotija cheese is a hard cheese, similar to Parmesan. It is available at some grocery stores and most Mexican markets.