Show 10.10 Watch Community Cooking daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3
Seared Ginger Coriander Halibut with Vanilla Balsamic Glaze, Shitake & King Oyster Mushroom Risotto & Stir Fried Veggies Guest Chef Peter Brightman
Seared Ginger-Coriander Halibut with Vanilla-Balsamic Glaze 7 oz. Halibut per serving-salt & pepper on both sides
Marinade for fish 1 bunch fresh cilantro-bottom part of stems cut off 1 silver dollar-sized piece of fresh ginger 1 teaspoon sesame oil 2 tablespoons extra virgin olive oil 1 teaspoon rice wine vinegar pinch of salt & pepper 1/2 cup of almonds or peanuts
Combine marinade ingredients in food processor until blended into consistent paste. Place fish fillets in ziploc bag and cover well with marinade for at least one hour or overnight.
Sear fillets in hot sauté pan with about 1 tspn. oil for about 2 and half minutes per side, depending on thickness. Fillets should be well browned on both sides. Put fish in a 350 degree oven for about 3 minutes if fillets are thick and not cooked inside.
Do not overcook.
Vanilla-White Balsamic Glaze( gastrique) 6 oz. White Balsamic Glaze one half vanilla bean 1 lime
Cut Vanilla Bean in half and then in half lengthwise again. Scrape both sides of the halves with tip of knife to get all the vanilla bean out and put in small saucepan with the vinegar. Put over medium-low heat and reduce until syrupy. Watch this carefully to avoid scorching or overcooking. Spoon syrup over fish after cooking. Garnish with lime zest and squeeze of lime.
Shiitake & King Oyster Mushroom Risotto 1 cup sliced shiitake mushrooms 1 cup sliced oyster mushrooms 1 cup arborio rice (risotto) 4 cups chicken broth or water 1/4 cup heavy cream 1/2 cup Parmesan cheese 1/2 cup sliced scallions 3 cloves chopped garlic 1 oz. sherry 1 Tbsp. unsalted butter 1Tbsp. olive oil
Over medium heat, sauté mushrooms and garlic in butter with salt & pepper in sauté pan. When mushrooms are browned, add sherry and cook until almost dry. Set aside. In sauté pan with high sides, heat 1 Tbsp. olive oil and then add risotto. Sauté for 2 minutes while stirring with wooden spoon. Add 2 cups of chicken broth or water to cover the risotto and stir. Bring to simmer while constantly stirring. As risotto cooks and liquid begins to evaporate, slowly add more liquid in small amounts and continue stirring. After 15-20 minutes the risotto will become soft and silky with no excess liquid. Turn heat to low. Add parmesan cheese, mushroom mixture, heavy cream and scallions. Stir and add salt & pepper to taste. Risotto should be moist but not runny. Serve.
Stir-fried Sugar Snap Peas with Julienned Red Peppers, Sliced Fennel & Red Onion 4 cups sugar snap peas or cut asparagus 1 Red Bell Pepper Julienned 1 Red Onion Julienned 1 Tbsp. Extra Virgin Olive oil Salt & Pepper
Heat sauté pan to almost smoking. Sauté thinly julienned onions and fennel followed by snap peas or asparagus. Toss to coat with oil. Add dash of kosher salt & black pepper. Let sit on heat until lightly browned. Add peppers and toss again. Cook for about 3-4 minutes total. Serve immediately.