Microwaved Monkfish with Cauliflower and Snow Peas

Ingredients

1/2 cauliflower
2 tbsp water
3/4 lb snow peas
3/4 lb monkfish pieces (or other firm white fish, such as grouper)
2 tbsp dry sherry
2 tbsp soy sauce
1 clove garlic, crushed

Method

  1. Break the cauliflower into flowerets, discarding tough stems and leaves. Put it in a microwave-safe bowl with the water, cover and cook on Full for 3-4 minutes, until you can pierce the stems with the point of a sharp knife. Stir once during cooking.
  2. String the snow peas. Put the cauliflower and peas in a microwave-safe bowl with the monkfish.
  3. Combine the sherry, soy sauce and garlic. Pour over the vegetables and monkfish, stirring well. Leave for 30 minutes to marinate, stirring occasionally.
  4. Cover the bowl with vented plastic wrap and cook on Full for 3 minutes, stirring once. Serve immediately.

Makes 6 servings.

Source: Fish and Shellfish Cookbook

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Roasted Beef Tenderloin with Red Wine Sauce

Ingredients

1 whole filet of beef (beef tenderloin), about 7 lbs, trimmed and trussed (save trimmings, if possible)

Spice Rub

2 cups Szechuan peppercorns, toasted in a hot skillet until aromatic
1/2 cup sweet paprika
2 tbsp dark brown sugar
1/2 cup olive oil
1 tbsp freshly ground black pepper
3 tbsp freshly chopped chives

Red Wine Sauce

2 large onions, diced
2 carrots, diced
2 celery stalks, chopped
1/2 clove garlic, chopped
2 bay leaves
handful fresh thyme
handful fresh tarragon
1/2 cup red wine
3 cups fresh chicken stock or low-sodium canned broth

Method

  1. Mix all the spice-rub ingredients together, rub all over the beef and let sit for 2 hours.
  2. Heat a large roasting pan in a 425°F oven for 10 minutes.
  3. Transfer the hot pan to the top of the stove and reduce oven to 375°F.
  4. Add onions, carrots, celery, garlic, herbs and beef trimmings (or 3 tablespoons olive oil) to the roasting pan. Mix well, and cook over medium heat until mixture is lightly browned.
  5. In a hot skillet over high heat, sear the beef (with spice rub still on it) on all sides. Put beef on top of vegetables in pan. Roast in oven for 40 minutes, or until the internal temperature measures 120°F for rare, 125°F for medium rare.
  6. Remove filet from pan. Keep warm on top of stove, wrapped in foil.
  7. Put the pan with vegetables on the stove and add the wine. Bring to a simmer and reduce until syrupy.
  8. Add chicken stock and simmer 20 to 30 minutes, until thickened.
  9. Strain into smaller saucepan and skim off any fat that rises to the top. Reduce until thick and “saucy.” Keep warm.
  10. When ready to serve, slice beef into 1-inch-thick medallions. Drizzle sauce over the beef and serve extra on the side.

Makes 8 servings.

Source: Chef Rocco DiSpirito

Rice with Fish, Clam and Scallop

Ingredients

1 tbsp light vegetable oil, such as corn or safflower
1 small onion, minced
2 cloves garlic, minced
1 (16 oz) can of whole Italian tomatoes and their juice
1/3 cup dry white wine
2 cups chicken broth
1 bay leaf
1 tsp fresh thyme leaves
1/4 cup chopped parsley
1/2 tsp freshly ground black pepper
1 (7 oz) can minced or chopped clams and their juice
poblano or Anaheim chili, seeded and minced
1 lb sea bass, halibut or other firm white fish, cut in 1-1/2- to 2-inch chunks
1/2 lb bay scallops
1/4 cup chopped fresh cilantro

Method

  1. Heat the oil in a large saucepan over medium heat. Add onion and garlic and saute until translucent.
  2. Coarsely chop tomatoes. Add them to the pan along with their juice, the wine, broth, bay leaf, thyme, parsley and pepper.
  3. Drain the clams, reserving the juice. Add the juice to the saucepan. Bring to a boil, then reduce heat to low, cover and simmer for 5 minutes.
  4. Add the chili and cook another 5 minutes.
  5. Add the clams, sea bass and bay scallops and simmer 2 or 3 minutes, just until the fish and scallops turn opaque (longer cooking will make them dry and tough).
  6. Ladle into bowls over warm rice. Garnish with the cilantro before serving.

Makes 4 servings.

Source: Met Home magazine

Duck Breast with Figs

Ingredients

1/2 cup red wine
3 tbsp extra-virgin olive oil
1/2 cup sliced shallots
10 sprigs fresh thyme
6 large boneless, skinless duck breasts
1-1/2 pounds duck bones
1/2 cup diced carrot
1/2 cup diced onion
8 peppercorns
1/4 tsp ground cinnamon
6 cups veal stock
coarse salt to taste
freshly ground pepper to taste
3 tbsp clarified butter
12 small fresh figs, halved
1/2 cup honey
1/2 cup Riesling wine
4 large leeks, split in half lengthwise and rinsed
12 Red Bliss potatoes, cut crosswise into thin slices

Method

  1. Combine red wine, olive oil, shallots and thyme in a bowl.
  2. Wipe the duck breasts clean and pat dry. Place into a shallow, nonreactive container and pour red wine marinade over all. Cover container and refrigerate for at least 3 hours.
  3. Cut duck bones into 2-inch pieces; place in a medium saucepan over medium heat. Stir in carrot and onion and saute for 5 minutes or until bones and vegetables begin to brown.
  4. Stir in peppercorns and cinnamon. When well blended, add stock and bring to a boil. Lower heat and simmer for about 1 hour or until reduced to 2 cups. Remove from heat and strain through a fine sieve into a small saucepan. Discard solids.
  5. Preheat oven to 500ºF.
  6. Remove duck breasts from refrigerator. Wipe off marinade and season with salt and pepper.
  7. Heat butter in a large, ovenproof saute pan over medium heat. Lay duck breasts in pan, taking care not to crowd them. Sear for 4 minutes.
  8. Turn and sear 3 more minutes. Remove from pan and place on a warm plate. Lightly cover and keep warm.
  9. Keeping pan on medium heat, set figs in browned butter. Drizzle honey over all and lightly coat with pepper. Place in preheated oven and roast for about 5 minutes or until figs begin to singe.
  10. Remove from oven. Lift figs from pan to duck plate.
  11. Return saute pan to medium heat. Stir in wine and simmer, stirring constantly to lift browned bits, for about 5 minutes or until reduced to 1/4 cup. Add reserved sauce and simmer for 10 minutes or until the sauce has a smooth consistency.
  12. Steam leeks and potatoes until tender. Place equal portions of each on 6 dinner plates. Slice each breast, on the bias, into 4 thick pieces and place on top of the leek-potato mixture. Set 2 figs next to each breast. Lightly spoon sauce over the breasts. Serve immediately with remaining sauce on side.

Makes 6 servings.

Source: Met Home

Braised Lamb Shanks with Red Wine

Ingredients

6 even-sized lamb shanks, about 4-1/2 lb. in total
1 large onion, thinly sliced
3 carrots, cut into thin sticks
4 garlic cloves, thinly sliced
2-3 sprigs of rosemary
1/2 teaspoon black peppercorns
1 bottle robust red wine, 750 ml, such as Shiraz, Malbec, or Zinfandel, plus 1/2 cup extra to finish
4 tablespoons olive oil
2 cups strained tomatoes tomato ketchup, to taste
sea salt and freshly ground black pepper
creamy mashed potatoes, to serve

Method

  1. Put the lamb shanks in a large, heavyweight plastic bag. Add the onion, carrots, garlic, rosemary, and peppercorns. Pour in the bottle of wine, then pull up the sides of the bag so the marinade covers the meat. Secure the top of the bag with a wire twist. Put the bag in a bowl or dish and refrigerate overnight.
  2. The next day, remove the lamb shanks from the marinade, pat them dry with paper towels, and season with salt and pepper. Strain the marinade through a sieve into a large bowl and reserve the vegetables.
  3. Heat half the oil in a large flameproof casserole, add the lamb shanks, and brown them thoroughly on all sides — you may need to do this in 2 batches.
  4. Remove the lamb and set it aside. Add the remaining oil to the casserole, then add the reserved vegetables and saute briefly until they begin to soften. Add a few tablespoons of the marinade and let it bubble up, incorporating any caramelized juices that have stuck to the casserole.
  5. Stir in the strained tomatoes and the rest of the marinade, then return the lamb shanks to the pan. Spoon the vegetables and sauce over the lamb and bring to simmering point.
  6. Cover the meat tightly with parchment paper, put the lid on the casserole, and cook in a preheated oven at 325°F for 1-3/4 to 2 hours until the meat is almost tender.
  7. Remove the lid and paper and cook for a further 30 minutes.
  8. Remove the rosemary sprigs, let cool, cover, and refrigerate overnight.
  9. The next day, carefully remove any fat that has accumulated on the surface. Reheat gently on the top of the stove until the sauce comes to simmering point. If the sauce isn’t thick enough, remove the lamb shanks from the pan, simmer the sauce until it thickens, then return the lamb to the pan.
  10. Add the remaining glass of wine and simmer for a further 15 minutes. Season to taste with salt and pepper and sweeten with a little tomato ketchup, if necessary. Serve with creamy mashed potatoes.

Makes 6 servings.

Source:Cooking with Wine