Email
Print
del.icio.us
digg
FeedFebruary 2008 Savvy Host Recipes
Following recipes provided by Noah Barton, executive chef and general manager at Chino Latino in Minneapolis
Ceviche Peruana
Serves 4–61 lb. sea bass (or other fine white fish)
¼ c. lime juice (about 4 limes), freshly squeezed
¼ c. lemon juice (about 4 lemons), freshly squeezed
¼ medium red onion, thinly sliced
¼ red bell pepper, julienne
½ jalapeño pepper, julienne
¼ habanero chile, julienne
pinch of garlic, minced
pinch of kosher salt
pinch of coarse-ground black pepper
Carefully remove skin and bone from fish. Dice into 1-inch cubes and place in a ceramic or glass bowl or dish. In a separate bowl, mix remaining ingredients. Pour marinade over fish to cover completely. If there’s not enough marinade to do so, add more lemon and lime juice. Cover and refrigerate for a minimum of 4 hours or until the fish is white and opaque. After 12 hours, completely drain liquid from fish to avoid over-marinating.
Clementine Caipirhinia
Popular in Brazil, the Caipirhinia is traditionally made with a rum-like Brazilian spirit called Cachaca. Substitute rum, Barton says, and the drink is technically called a Caipirissima. Use vodka, and it’s a Caipirozka.Makes one drink
1 clementine
1 Tbsp. sugar
4 oz. Cachaca or light rum
2 oz. soda water
ice
Peel and segment clementine, and place in the bottom of a mixing glass with sugar. Muddle (crush) the clementine and sugar together. Add liquor, soda, and ice. Shake well, and serve.
Following recipes provided by J.P. Samuelson, chef and owner of jP American Bistro in Minneapolis
Braised Halibut with Preserved Lemon
Serves 44 4-oz. Alaskan halibut fillets
4 c. duck fat or grapeseed oil
2 pieces preserved lemon (recipe follows)
2 bay leaves
sea salt, to taste
Preheat the oven to 225 degrees. Season halibut fillets with sea salt. Place in an oven-proof dish and pour on melted duck fat or grapeseed oil to cover fillets completely. Add the preserved lemon and bay leaves to the fat or oil. Place pan in oven and cook for about 15 minutes, or until the fish flakes easily with a fork. Serve family style, or plated and garnished with arugula salad (recipe follows).
Preserved Lemons
5 lemons, cut into sixths10 oz. kosher salt
1 cinnamon stick
1 oz. coriander seeds
5 lemons, juiced
Toss the lemon sixths with the kosher salt. Pack into a non-reactive crock or jar with the spices and weigh down with a non-reactive weight for three days. After the third day, remove the weight and top with lemon juice. Cover and age at least 30 days in the refrigerator. Can be kept up to three months in the refrigerator.
Arugula Salad in Blood Orange Vinaigrette
Serves 4Blood Orange Vinaigrette
6 blood oranges, juiced
1 Tbsp. honey
1 Tbsp. fresh lime juice
12 oz. grapeseed or canola oil
6 oz. extra virgin olive oil
freshly cracked black pepper, to taste
sea salt, to taste
In a non-reactive pan, reduce the blood orange juice by half. Remove from stove and place in a mixing bowl. Season with lime juice, honey, salt, and pepper. Slowly whisk in the grapeseed and olive oil. (Use a mixer or an immersion blender if you prefer.) Adjust honey, lime, salt, and pepper to desired acidic/sweetness level. Can be kept up to one week in the refrigerator.
Arugula Salad
4 c. arugula1 c. Blood Orange Vinaigrette
2 blood oranges, supremed
2 shallots, thinly sliced
freshly cracked black pepper, to taste
sea salt, to taste
Toss arugula, salt, and pepper in a large mixing bowl. Add the blood orange supremes, shallots, and ½ cup of the vinaigrette; toss. After salad is plated, drizzle with the remaining ½ cup vinaigrette.
Following recipe provided by Colin Anderson, concierge at Whole Foods Market in St. Paul
Fresh Orange and Cranberry Compote
This is a great dessert, warm or chilled, Anderson says. He recommends serving over warm scones, topped with whipped cream. For an extra zing, add ginger—dried, ground, fresh, or candied.Serves 4
1½ c. cranberries, fresh or frozen
⅓ c. sugar
¼ c. water
4 juicy navel or blood oranges, peeled,
sliced into rounds, and seeded
1 Tbsp. grated orange peel
dash of cinnamon
Place cranberries in a small skillet and sprinkle with sugar. Add water and cook over low heat, stirring often. Cook until sugar has dissolved and cranberries have popped, about 3 to 4 minutes. Remove skillet from heat and add cinnamon, orange rounds, and orange peel. Gently stir, spooning cranberry juice over rounds until saturated.
8 ISSUES (1 YEAR)
