Covina ala Provencal

Corvina Ala Provencal

Serves (4)

Cut each filet into 6 oz. filets each.

Herbs De Provence

1 Whole tomato

1/2 Calamata olives seeded and rough chopped.

Pre-heat oven to 400 degrees

Line a cookie sheet with parchment paper, big enough to hold 4 pieces of fish. Season each filet with salt and pepper.  Sprinkle the parchment paper with olive oil then place the filets on top of the sheet.  Sprinkle the chopped tomatoes and then chopped kalamata olives.

Cover the fish with another piece of parchment papers, about the same size as the bottom piece.  Then fold and attach to each other to create a big envelope.  Make sure it is sealed well.

Place in the bottom rack of the oven and bake for about 15 to 20 minues.  Top with fresh olive oil and serve.

Serve with veggies or napa cabbage with a mustard dijon Vinaigrette

LEMON RISSOTTO

Lemon Risotto

Bon Appétit  | May 2002

·        

Lemon Risotto

 ingredients

Lemon,  Parmesan, Rice,  White Wine

yield: Makes 6 first-course or 4 main-course servings

Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course.

iIngredients

·        6 cups canned low-salt chicken broth

·        3 1/2 tablespoons butter

·        1 1/2 tablespoons olive oil

·        2 large shallots, chopped

·        2 cups arborio rice or medium-grain white rice

·        1/4 cup dry white wine

·        1 cup freshly grated Parmesan cheese (about 3 ounces)

·        2 tablespoons chopped fresh parsley

·        2 tablespoons fresh lemon juice

·        4 teaspoons grated lemon peel

preparation

Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.

Read More http://www.epicurious.com/recipes/food/views/Lemon-Risotto-106451#ixzz2QBRFhHuW

OSSO BUCCO

Osso Bucco

INGREDIENTS FOR OSSO BUCCO:

r  TWO STALKS OF GREEN ONIONS

r  2 YELLOW ONIONS

r  4 GARLIC CLOVES

r  DARK BEER 

r  OREGANO

r  BAY LEAVE

r  CILANTRO

r  MARJORAM

r  THYME

r  BREAD CRUMBS

r  CARROTS, CELERY\

r  SAL - PIMIENTA, COMINO, COLOR, SASON

INSTRUCCIONS:

USING A PLASTIC BAG, PLACE FLOUR, CUMIN, SAL & PEPPER.  THEN PUT  OSSO BUCCO IN THE BAG SHAKE WELL AND THEN SEARED EACH PIECE.  AFTER ALL ARE SEARED PLACE THEM IN AN OVEN BAG.  IN A SEPARATE BOWL COMBINE THE HERBS SPICES, CARROTS, ETC.   AND ADD TO THE BAG.  COOK IN THE OVEN FOR 3 TO 4 HOURS. 1 HOUR AT 375 AND THE REST AT 350. UNTIL TENDER.  AFTER THREE HOURS CHECK TO SEE IF THEY ARE TENDER.   REMOVE SOME THE LIQUID AND PUREE TO MAKE A SAUCE.

Salmon and Lentils

SAUMON AUX LENTILLES

S"LMON WITH LENTILS AND MUSTARD-HERB BUTTER

SERVES4

ACTIVE TIME: 40 MIN STARTTO FINISH: SOMIN

FOR MUSTARD-HERB BUTTER

5 tablespoons unsalted butter, softened

1 tablespoon chopped chives

teaspoon chopped tarragon

2  teaspoons grainy mustard

2 teaspoons fresh lemon juice

rORLENTILS

1 cup French green lentils

4 cupswater

2 medium leeks (white and pale green parts only)

tablespoon unsalted butter

l.                                              to 1tablespoon freshlemon juice

FOR SA LMON

                              4 (6-oz)pieces skinless salmon fillet

2 tablespoons unsalted butter

MAKE MUSTA RD-HERB BUTTER:Stir together all ingredients With

4 teaspoon each of salt and pepper.

COOK LENTILS:Bring lentils, water, and >;. teaspoon salt to a boll in a heavy medium saucepan, then reduce heat and simmer, uncovered, unt1llentils are just tender, 20 to 25 minutes. Remove

from heat and let stand 5 mmutes. Reserve v, cup cookmg liquid,

then dra1n lentils.

•While lentils cook, chop leeks, then wash (see Tips, page 143). Cook leeks 10 butter 10 a heavy med1um skillet over medium-low heat, sttrring occas1onally, until softened, 6 to 8mmutes.

•Add lentils with reserved cookmg liquid to leeks along w1th

3 tablespoons mustard-herb butter and cook, sttrring, until lentils are heated through and butter is melted. Add lemon jUice and

salt and pepper to taste. Remove from heat and keep warm, covered. SAUlt SALMON WHILE LEEKS COOK:Palsalmon dry and spnnkle w.th 'z :easoooo sa t and ·• teaspoon pepper (total).

Using a nonstick pan.  Cook fish until golden brown on each side about two minutes per side to medium rare.

Giovana's Fabulous Seabass

Giovana's fabulous Seabass

6 Oz. Seabass filets about 2 inches thick 

Butter

Rosemary

Lemon slices

Lemon Juice

Garlic

Parchment paper

Olive oil

Pre-heat oven to 420 degrees.  

Place a large sheet of parchment paper on a baking dish.  Season fish with lemon, salt and pepper olive oil and place on the baking sheet.  Place a piece of sliced garlic on each piece of fish, top with a slice of lemon and rosemary sprigs.   Cover fish with another piece of parchment paper and seal both sheets.

Bake fish for 20 minutes.

Serve immediately. 

Wiener Schnitzel (Austria)

Wiener Schnitzel (Austria)

Makes 4 servings

Prep. 20 minutes - Cook 12 minutes

1  tbsp. fresh lemon juice

1  tbsp olive oil

1  tsp salt

4  cups frisse, roughly chopped

2/3 cups all purpose flour

1/4  tsp. pepper

2  eggs

1  cup bread crumbs

1  lb. thinly sliced veal cutlets

4  tbsp unsalted butter

4  lemon wedges.

* Heat oven to 200 degrees.  In a large bowl, whisk together lemon juice, oil and 1/4 tsp of the salt.  Add frisee to bowl and gently toss and refrigerate.

*  In a shallow dish, combine flour with remaining 3/4 tsp salt and the pepper.  Beat eggs in a separate in a separate dish with 1 tsp water.  Pour bread crumbs into another dish.  Coat a veal cutlet in flour, then dip into egg mixture, allowing excess to drip off.  Finally, coat cutlet in bread crumbs.  Set aside on a plate.  Repeat with remaining veal cutlets.

* Heat 2 tbsp. of the butter in a large nonstick skillet over medium-high heat.  Add a few of the veal cutlets, being sure not to crowd skillet. (Cooking should be done in 3 batches.)  Cook 2 minutes, flip and cook another 2 minutes, until veal is golden brown.  Transfer to a baking sheet and place in 200^ oven.  Repeat with remaining cutlets 2 more times, adding 1 tbsp of the butter for each remaining batch.

*Serve frisee over cutlets.  Garnish with lemon wedges. Can also be served with a  dijon vinaigrete, and arugula salad.

Salmon and Avocado Ceviche

Salmon & Avocado Ceviche

Makes 4 servings

Prep. 15 mintues - Refrigerate 20 minutes

1  lb. Salmon, skin removed, diced into small cubes

1/2 cup fresh lime juice

1  Avocado, diced into small cubes

1/2 cup red onion, finely diced

1 Jalapeno, seeded and finely diced

1/2 cup cilantro, chopped plus more for garnish

1/2 Tsp. salt

Combine salmon and lime juice in a bowl, making sure fish is submerged.  Cover with plastic wrap and refrigerate for 20 minutes.

Pour off all but 1 tbsp. of the lime juice.  Gently mix in avocado, onion, jalapeno, cilantro and salt.  Garnish with more cilantro if desired.

Serve in small bowls.  Refrigerate each bowl and serve.