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Mixed Greens with Chipotle Orange Vinaigrette, Blood Orange Miso Yaki Black Cod, Asian Stir Fry & Strawberry Berry Trifle
Guest Chef Matt McMahon
Salad of Mixed Greens, Avocado, Spouts, Roasted Pumpkin Seeds with Chipotle Orange Vinaigrette
1 Cup Orange Juice
1 tsp honey
¼ tsp Canned Chipotle Chili, chopped
1 Tbl Rice Wine Vinegar
t Salt and Pepper
1/2 Cup EVOO
Place orange juice in a small pot and reduce over med to low heat to a thin syrup consistency, approximately 3 Tbl. Transfer to mixing bowl and cool in refrigerator or ice bath. Add remaining ingredients to bowl and whisk in EVOO until emulsified.
Blood Orange Miso Yaki Black Cod
1 1/2 lb. Black Cod
1/2 Cup Sake
1/4 Cup Mirin
¼ Orange Juice
1/2 Cup Granulated Sugar (to taste)
1 Cup White or Yellow Miso
1 t Orange Zest
Preheat Oven to 350 F
Add the sake, blood orange juice, and mirin to a heavy bottomed pot and bring to a boil. Boil for 10-15 minutes to burn off the alcohol. Turn down the heat and stir in the sugar and miso. Cook until it turns a pale caramel color. Add orange zest. Remove from heat and cool.
Cut the fish into to 6 oz. pieces leaving the skin on. Place the fish pieces in a bowl. Brush on all but ½ cup of the marinade over the fish and allow to marinade for about an hour. Reserve the ½ cup of marinade for basting or dipping.
Remove fish form marinade and place in oven on a parchment lined sheet pan. Bake on upper rack until cooked through. Approx 6 - 8 minutes.
Serve immediately and used reserved marinade as a glaze or for dipping. Garnish with orange segments.
½ Onion, thinly sliced
1 Red Bell Peppers, sliced
½ Cup Snow Peas, sliced on the bias
1 Head Baby Bok Choy
¼ C Veg or Chicken Stock
2 Tbl Soy Sauce
t Sesame Oil
Remove stems from leaves of bok choy. Slice crosswise about 1/4".
Sauté onions until translucent. Add bell pepper, snow peas and bok choy stems and sauté until barely tender. Add bok choy leaves, stock, and soy sauce to taste. Cook until leaves are wilted and moisture has evaporated.
Strawberry Berry Trifle
4 Cups Strawberries, stems removed and quartered
3/4 Cup sugar
I Lemon, zest and juiced
1 Orange, zest and juiced
2 Cups Heavy Cream, chilled
1 Angel Food Cake, store bought
Toss prepared strawberries with the sugar, lemon and orange zest and juice. Cover with plastic and set aside until they are juicy. Strain strawberries and reserved the juice. Whip cream to a soft peak and fold in the reserved strawberry juice.
Tear the angel food cake into 2-inch pieces. Scatter the cake on the bottom of a clear glass bowl. Scatter the berries on top of the cake, and then top with the whipped cream. Repeat the layers with the remaining cake, berries and cream. Garnish the top of the trifle with whole berries and refrigerate for 2 and up to 24 hours. Serve chilled.