The Literate Chef

Roasted Halibut with Tomato and Pesto

In Fish, Recipes on September 14, 2016 at 12:29 PM

roasted-halibut-with-tomato-and-pesto

ROASTED HALIBUT WITH TOMATO AND PESTO

Preparation Time 30 minutes – Serves 2

The other night for dinner, my wife made the great suggestion that we have fish; always a smart move after overindulging on the weekend. She also suggested that since we had recently made a new batch of Pesto Sauce from our crop of freshly grown basil, I do something with that and, maybe, use one of the luscious late-summer tomatoes we’d just obtained at the local Farmers’ Market.

With practically all of the ingredients predetermined for me, all I had to do was decide on how to prepare it and select the right fish for that method. Roasting seemed like a good idea, very little mess and no standing over a hot stove, so a thick piece of firm, white, fish would be best, either Halibut or Swordfish, depending upon what our local fishmonger had to offer that day. He had both, I chose the Halibut, which was about 1 inch thick. Next time I’ll try Swordfish!

High heat roasting (for 1 inch thick fillet @450 degrees between 15 & 20 minutes) might tend to dry out the fish, but a little white wine should keep it moist, and coupled with the liquid given off by the fish and other ingredients, should produce a tasty sauce of pan juices. Which it in fact did. So here it is, Roasted Halibut with Tomatoes and Basil. We hope that you enjoy it as much as we did!

INGREDIENTS:

1 lb. Halibut Fillet
4 tbsp. Uncle Fred’s Homemade Pesto
1 ripe tomato, sliced thin
1/3 cup dry white wine

PROCEDURE:

1. Preheat oven to 450 degrees.
2. Line a small shallow roasting pan with aluminum foil and place the fish in the pan.
3. Evenly spread the Pesto on fish.
4. Cover the Pesto with approximately 6 or 7 tomato slices, overlapping them to fit.
5. Place the roasting pan on the top rack of the oven and roast for 10 minutes.
6. Add the wine and continue roasting for 10 more minutes.
7. Slice the Halibut in two, and serve with pan juices.

Lamb Curry – West Indian Style Lamb Stew

In Lamb, Meat, Recipes, Stews on December 28, 2015 at 11:10 AM

(Adapted from “West Indian Lamb Curry” by Melissa Clark, New York Times Cooking)

Lamb Curry

This recipe doubles that from which it was adapted and should yield 10 to 12 servings. It lends itself to freezing and thereby could provide you with several nights meals, after you and your guests have had your fill.

Ingredients:

For the first step – marinate and refrigerate the lamb:
• 6 lb. boneless Leg of Lamb, cut into 2 inch cubes
• 2 tbsp. Curry Powder
• 2 tbsp. Kosher Salt
• 2 tsp. Ground Ginger
• 2 tsp. Ground Black Pepper
• 2 large White Onions, peeled and coarsely chopped
• 12 Scallions, washed and coarsely chopped
• 16 cloves of Garlic, peeled and smashed
• 2 inch piece of fresh Ginger, peeled and coarsely chopped
• 1/2 tsp. whole Allspice berries, crushed
• 12 thyme sprigs, leaves stripped and stems discarded
• 4 tbsps. Extra Virgin Olive Oil

For the second step – cooking:
• 4 tbsp. Extra Virgin Olive Oil
• 4 tsp. Curry Powder
• 2 cups dry White Wine
• 8 cups diced potatoes, about 4 whole potatoes, peeled
• 4 cups diced carrots, about 8 peeled
• 4 Habanero, Scotch Bonnet or Jalapeño peppers, chopped (with or without seeds depending on your tolerance to heat)

For the third step – serving:
• Cooked white Basmati Rice, about 1/4 cup uncooked per serving
• Fresh chopped cilantro
• Lime wedges
Major Grey’s Chutney

Preparation:

Prepare the marinade and refrigerate the lamb:
1. With paper toweling, pat dry the cubes of lamb, and place in a very large bowl.
2. Combine the next 4 ingredients in a small bowl and mix well. Add to the lamb and toss well.
3. Combine the next 6 ingredients in a large bowl and mix well. Working in batches place the mixture in a food processor, and, adding olive oil as necessary, purée into a paste. Add the puréed mixture to the lamb and toss well, coating each piece of spiced lamb.
4. Tightly cover the bowl with plastic wrap, and place in the refrigerator to marinate overnight or up to 72 hours.

Cook the lamb:
1. Heat the olive oil in a large Dutch Oven over medium-high heat, and add the 4 tsp. of Curry Powder, stirring for about 30 seconds.
2. Workings in batches to avoid overcrowding, add the marinated lamb cubes and brown on all sides, add additional olive oil to prevent the lamb from burning and sticking to the bottom, if necessary.
3. As the cubes are browned to your liking, transfer them to a large platter.
4. When all of the lamb has been browned, add the white wine and de-glaze the pot, scraping up the fond as you do so.
5. Return the lamb and any accumulated juices from the platter, as well as any left over marinade, to the Dutch Oven. Add water to just cover the lamb, add the cover and bring to a boil. Once boiling, uncover the Dutch Oven, lower the heat to a simmer and braise for 30 minutes.
6. Add the potatoes, carrots and peppers and continue cooking on medium-low heat for an additional 45 minutes.
7. Using tongs, or a slotted spoon, remove the meat and vegetables and place in a large bowl or pot, and keep warm.
8. Strain the liquid into a fat separator, and add the de-fatted gravy, as well as any solids, to the meat and vegetables.

To serve:
1. Cook the rice according to the directions on the box, using 1/4 cup of uncooked rice per person. (Note: only cook as much rice as you need for the first meal; for left overs, cook rice at that time.)
2. Serve the stew, rice, cilantro, lime wedges and chutney.

The Turkey That Keeps Giving

In General Articles on November 15, 2015 at 5:32 PM

Reblogged on WordPress.com

Source: The Turkey That Keeps Giving

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