Sautéed Fish Fillets with Lemon Butter

If your  fish lover, this dish is easy delicious. It cooks the fish to perfection and the lemon butter sauce is  a perfect addition to give the fish a great taste.

Ingredients:
               10 (6 oz) fish fillets (sole, salmon, catfish, trout flounder)
               5 ounces lemon juice
               Salt to taste
               Pepper to taste
               Clarified butter as needed
               7 ounces sifted flour
               12 ounces whole butter, softened
               1 1/2 ounces parsley, stemmed, washed, squeezed dry, chopped

1. Gather all the ingredients and equipment.
    

2.  Lay fish in a single layer in a hotel pan

3. About 10 minutes before cooking, sprinkle the fish lightly with 2 ounces (60 milliliters) of the lemon juice (save the rest for the sauce). Turn each fillet over to coat both sides with the lemon juice, and then season with salt and pepper. 

4. Heat a thin layer of the clarified or fortified butter in a sauté pan.
        

5. Dredge the fish in flour, shaking off excess.
       

6. Lay the fish, presentation side down, into the hot fat, and sauté until brown. Carefully turn the fillets without breaking, and cook the second side until brown. The fish is done when it flakes easily under gentle pressure and the internal temperature is 145°F (63°C).
        

7. Carefully remove the fish with a slotted spatula, and hold at 136°F (58°C) until service.

8. To make the sauce, discard the cooking fat, and deglaze the pan with the rest of the lemon juice (3 ounces or 90 milliliters). Add the whole butter, and swirl pan to melt and emulsify the sauce. Remove pan from heat, add the parsley, and season with salt and pepper.   

9. To serve, place one fillet of fish onto a preheated dinner plate, and nappé with the lemon butter sauce. Serve immediately.

Chef’s Note:
Fish loses quality rapidly in a holding process. Try to cook the fish as close to service as possible. 

Saute Chicken Breast with Mushroom and Sage

A savory dish that will make you want more. The chicken is sautéed perfectly and the mushroom sage sauce ties the dish together perfectly giving an amazing taste.

Ingredients:
               5 (4 oz) Chicken Breast
               Clarified butter as needed
               4 ounces flour
               2 ounces shallots, peeled, diced brunoise
               4 garlic cloves peeled, finely minced
               8 ounces white wine
               8 ounces mushrooms, sliced 1/4 inch
               8 ounces shiitake mushrooms, sliced 1/4 inch
               32 ounces chicken stock
               3 ounces butter, room temperature
               2 tablespoons sage
               Salt to taste
               Pepper to taste

     1. Gather all ingredients and equipment

2. Separate chicken breasts into halves. Trim away cartilage and fat. Place one breast between two sheets of plastic wrap and pound gently to flatten to about 3⁄4 to 1 inch (1.9 to 2.54 centimeters) thickness. Repeat with the remaining breasts.
   
   
3. Heat a thin layer of clarified butter in a large sauté pan over medium heat.
   
   
4. Dredge the chicken in the seasoned flour and shake off the excess. Place the chicken, presentation side down, in the hot butter, and cook until the first side turns golden brown. Turn over, and cook the other side. Do not crowd the pan when sautéing. Remove chicken before it is completely cooked.
   
   
5. Remove the chicken and hold uncovered at 136°F (58°C) or higher.
   
   
6. Pour excess oil from the sauté pan, and add the shallots and garlic. Sauté until the
   shallots are softened.
   
   
7. Deglaze with the wine. Allow the wine to reduce by one half.
   
   
8. Add both mushrooms, cover and lower the heat, and allow mushrooms to cook in
   the reduced wine and release their juices. Turn the heat to high to reduce and evaporate the liquids, and then sauté the mushrooms until they turn golden brown.
   
   
9. Add chicken stock, and reduce the liquid by 1⁄3. Add chicken back to the sauce.
   
   
10. Remove the pan from the heat; add the butter and swirl into the sauce to emulsify.
    
    
11. Add the sage. Taste and season with salt and pepper as needed.
    
    
12. To serve, place a half chicken breast per portion on a preheated dinner plate, and nappé with mushroom sage sauce. Serve immediately. 
    
    
    

Cucumber Raita

A delicious recipe, that can be used as a salad dressing, or as a sauce to garnish the zucchini fritters or anything else you want. Very creamy and delicious taste.

Ingredients:
               1 medium cucumber, peeled and seeded
               1 cup plain yogurt
               1/4 teaspoon sea salt
               1/4 teaspoon cumin seeds, or ground cumin
               1/4 teaspoon garlic paste
               3 tablespoons chopped fresh chopped cilantro

1. Gather all ingredients and equipment

2. Finely grate the cucumber

3. Transfer cucumber to a bowl and mix in yogurt, salt, cumin, garlic paste and half of the cilantro

4. Sprinkle with remaining cilantro leaves

5. Serve chilled

Chef’s Note:
This is the closest condiment to a salad dressing in Indian cuisine. They are always yogurt-based and each region has its own version. It is versatile and other ingredients may be added such as potatoes, onions, tomatoes, mint or mustard seeds. This is a good accompaniment for spicy dishes. 

Zucchini Fritters

If potato pancakes are not your thing, then try this alternative. Made in the same sense by shallow frying, the only difference is they are made with zucchini. A very delicious snack to enjoy.

Ingredients:
               Oil for frying
               3 pounds zucchini
               1/2 tablespoon salt
               5 ounces flour
               1/4 teaspoon baking powder
               2 eggs, beaten
               3 ounces milk
               2 ounces onion diced
               salt to taste
               pepper to taste

1. Gather all the ingredients and equipment.
   
   
2. Preheat fryolator to 350°F (177°C).
   
   
3. Wash, trim, and grate the zucchini. Do not peel. Sprinkle with salt.
   
   
4. Drain in a colander for 30 minutes.
   
   
5. Squeeze the zucchini, a handful at a time, to remove as much moisture as possible.
   
   
6. In a separate bowl, mix the flour and baking powder.
   
   
7. In another bowl, combine the eggs, milk, and onion.
   
   
8. Add the flour mixture to the egg mixture, and whip until smooth.
   
   
9. Add the grated zucchini. Stir until incorporated. Season with salt and pepper.
   
   
10. Drop by spoonfuls into hot oil, and fry until golden brown on all sides. Test one fritter first to check seasoning, and season as needed before cooking the remaining fritters.
    
    
11. Drain on absorbent towels, and then transfer to a hotel pan lined with absorbent towels. Hold briefly at 136°F (58°C) or higher if necessary. To retain crispness, do not stack fritters on top of each other.
    
    
12. Serve hot with Cucumber Raita.
    
    
    

Potato Pancakes

A snack that everyone enjoys. These went the quickest when made in class because everyone wanted one. Simple to make and delicious to eat.

Ingredients:
              3 pounds potatoes peeled
              6 ounces onions peeled and grated
              4 1/2 ounces flour
              6 eggs
              1/4 teaspoon nutmeg
              salt to taste
              pepper to taste
              Oil as needed

1. Gather all ingredients and equipment

2. Finely grate the peeled potatoes into a bowl of cold water

3. Grate the onion and store aside

4. Lift the grated potatoes into a strainer. Carefully drain off the water, but do not pour out the potato starch at the bottom of the bowl. Return drained potatoes to bowl with the starch

5. Add all other ingredients, except the oil. Blend well. In a large sautoir, heat 1/4 inch of oil to 350 degrees F

6. Using a 2 ounce scoop, make a mound of the mixture in the frying pan, and flatten to 1/3 inch pancake. Work quickly so that the pancakes will cook at the same rate

7. Fry on both sides to a golden brown. Transfer to a wire rack or absorbent paper to drain. Serve immediately, or hold uncovered at 136 degree F or higher

Thai Style Pork Tenderloin

This dish has a strong flavor that will send your taste buds flying. The thai style flavor profile is a different approach for the tenderloins but make it all so delicious.

Ingredients:
               3 pounds pork tenderloins
               3 ounces honey
               1/2 teaspoon ground coriander
               2 ounces oils
Marinade Ingredients:
                8 ounces soy sauce
                4 ounces honey
                2 ounces brown sugar
                2 teaspoons ground coriander
                5 cloves garlic minced
                1 teaspoon cumin
                1/8 teaspoon cayenne pepper
                1 teaspoon ground black pepper
                2 ounces frangelico (hazelnut liqueur)


1. Gather all the ingredients and equipment

2.  Preheat oven to 375

3. Combine all ingredients for the marinade. Place the tenderloins in the marinade; cover and chill at 40 degrees or lower for 1 hour

4. Remove the pork from the marinade and pat dry with a towel

5. Strain the marinade into a saucepan and reduce by half. Add the honey and coriander to the reduction. Cover and keep warm

6. Heat oil in saute pan and sear the tenderloin on all sides; remove. Place the meat on a sheet pan, baste with marinade, and place in oven. Cook until the meat has reached an internal temperature of 145 degrees F. Hold at 136 F or higher for no more than 10 minutes

7. Slice the pork tenderloins at an angle and place four or five pieces on a preheated dinner plate. Drizzle the marinade reduction over the meat.

Banana Cream Pie

Got this one out of a cook book, but it taste amazing. It is simple to follow and has a very heavy flavor to it that is delicious. If you like banana cream pie, this has a heavy banana taste and the cream is very sweet.

Preheat Oven to 350

Ingredients:
              5 egg yolks
              1/4 cup cornstarch
              3 cups half-and-half
              1 and 3/4 cups sugar
              2 teaspoon vanilla
              1 and 1/2 cups crushed vanilla wafers
              1/4 cup melted butter
              3 bananas
              1 and 1/2 cups heavy cream
              3 tablespoons powdered sugar

Filling:

Fill a large bowl halfway with ice

Add water to just cover the top of ice and set bowl aside

Whisk together in medium bowl
              5 egg yolks
              1/4 cup cornstarch
              1 cup half-and-half

Bring to a boil in a saucepan
              2 cups half-and-half
              1 and 3/4 cups sugar

Slowly whisk 1/2 cup of hot half-and-half into egg yolk mixture

Stir the egg yolk mixture into the hot half-and-half in saucepan

Heat on medium-high until mixture comes to a boil and cook for 1 minute or until thickened while stirring occasionally

Add the 2 tsp of vanilla and whisk until smooth

Strain the custard through a fine meshed sieve into a medium bowl

Place custard bowl into ice water and stir occasionally until cool, then refrigerate until thoroughly chilled

Prepare the Crust:

Place in a 9 inch pie pan
              1 and 1/2 cups crushed vanilla wafers
              1/4 cup melted butter

Mix together until all vanilla wafers are moistened

Firmly press the mixture to cover the bottoms and sides of pie pan

Bake at 350 for 20 minutes or until golden brown

Once baked set aside to cool to room temperature

To Prepare the Pie:

Slice the 3 bananas into 1/4 inch rounds

Arrange half the bananas in an even layer in the bottom of the crust

Spoon half of the cooled custard on top of bananas and spread smooth

Place remaining bananas on top of custard in an even layer

Top with the remaining custard in a smooth layer

To Prepare the Topping:

Whip the 1 and 1/2 cups heavy cream for a minute with an electric mixer

Add the 3 tablespoons of powdered sugar and whip on medium-high speed for 2-3 minutes

Spoon the whipped cream over the custard and refrigerate  until ready to serve