Recently Developed Recipes

 Samosas

Heat 2 Ts of vegetable oil in a heavy skillet, add 1 1/3 c diced onions and cook until translucent.  Add 1 lb lean, ground sirloin and saute breaking up the clumps as it browns.  Add 2 Ts of curry powder(select hot or mild according to your taste), 1 tsp flour, salt to taste and saute two additional minutes. Transfer to a colander to cool and drain.

Brush edges of won ton wrappers with beaten egg, add 1 T filling and fold in half on the diagonal.  Press to seal edges.  Chill.  Brown samosas in 4 inches of vegetable oil heated to 350 degrees.  Serve with mango chutney.

Mango Chutney

Combine 2 c diced mangoes, 1 cup diced onion, 1/4 c white vinegar, 1/4 c sugar, 1 1/2 tsp five-spice powder and 1/8 tsp cayenne pepper in a saucepan. Simmer until onion is tender and mixture thickens.  Stir in currants and salt to taste.  Cool.  Add 1/2 cup chopped cilantro just before serving.

Sopa de Lima 

Poach a chicken breast in one quart of vegetable stock for 15 minutes.  Remove breast and wrap in aluminum foil.  Heat 2 T of vegetable oil in a skillet and add a finely diced onion and one diced clove of garlic, saute for two minutes,  then  add one diced bell pepper and a diced medium tomato.  Saute until slightly browned.  Add to stock along with Â½ tsp each of coriander, oregano and1 tsp lime zest.   Simmer 30 minutes.  Strain stock.  Add the juice of one lime, the shredded chicken breast and salt to taste.  Ladle into shallow soup bowls and garnish with fresh lime slices, corn tortilla chips and  fresh cilantro and shredded carrot.

 

Halibut a la Nage

 

1 carrot julienned

1 medium onion julienned

1 medium leek julienned

1 clove garlic finely chopped

1 ½ cup Pinot Gris

Juice of one lemon

2 cups good fish stock

Four halibut fillets, about one inch thick

 

Arrange vegetables in a large skillet and top with fish.  Combine remaining ingredients and pour over fish and veggies.  Liquid should come halfway up the sides of the fish.  Loosely cover with parchment paper  and cook over high until liquid begins to simmer.  Transfere to a 350 degree oven for about 8 minutes.  Be careful not to overcook the fish.  Plate vegetables with fish fillet on top.  Return liquid to stove top and reduce over high heat.  Divide between servings and garnish with cilantro and freshly ground pepper.