Poached Halibut with Ginger and Cilantro

Poached Halibut with Ginger and Cilantro

Serves 4

Poaching is a tasty, healthy way of cooking seafood since it doesn't require any oil and preserves all of the flavorful juices that are released during cooking.

Ingredients

1 1/2 cups dry white wine
1 tablespoon finely chopped ginger
4 green onions, halved
Dash of tamari**
2 tablespoons lime juice
4 (5- to 6-ounce) halibut steaks
Salt and pepper to taste
6 to 8 cilantro sprigs
1 lime, thinly sliced
Sliced avocados (optional)
4 cups cooked jasmine rice

Method

Put wine, ginger, green onions, tamari and lime juice into a large, deep skillet and simmer over medium heat for 2 to 3 minutes.

Season halibut with salt and pepper then arrange in skillet.

Scatter cilantro over the top, cover tightly and gently simmer until halibut is cooked through, about 10 minutes.

Toss limes slices and avocados over halibut and serve with rice on the side. Spoon poaching liquid over the fish if you like.

NOTE: **Although soy sauce and tamari [tuh-MAHR-ee] are both made from fermented soybeans, Japanese tamari is thicker, darker, and richer than its counterpart. Think of it as the kinder, gentler (and less salty) soy sauce. It has a more complex, smooth flavor compared to the sometimes harsh, overwhelming bite of a salty soy sauce.

Arroz con Pollo Verde (Green Chicken w/Rice)

Arroz con Pollo Verde
(Green Chicken with Rice)

One of my all time favorite dishes has to be Arroz con Pollo (Chicken with Rice). It's an easy, inexpensive, and very tasty dish to make.

One of my friends hails from Peru, and enjoys to cook and share with me, and introduced me to a variation of Arroz con Pollo, called Arroz con Pollo Verde. Translated means Green Chicken w/Rice.

I been hooked ever since.

Rather than using a tomato base for the dish as in traditional Arroz con Pollo, it uses a cilantro base.

This is my version of it. The only changes I made was increase the cilantro and added green pepper and jalapeno pepper, added wine, and use chicken stock in lieu of water, along with a couple procedural processes.

The plates all came back empty and licked clean, so I do believe I have a winner here.


Ingredients

For the Cilantro Sauce:
2 bunches fresh cilantro, stems and all, washed under cold water
(this will be about 4 to 6 cups)
1 green bell pepper
2 jalapeno peppers, remove stems and seeds if you don't want it spicy
2 cloves garlic
Juice of half a lime
----------------------------

4 tablespoons vegetable oil
2 chicken breast halves, skin on and bone in
4 chicken thighs, skin on and bone in
2 tablespoons ground cumin
salt & pepper
1/4 cup white wine
1 medium onion, chopped
1/2 red bell pepper, diced
1 carrot, diced
2 teaspoons ground cumin
4 garlic cloves, minced or run thru garlic press
2 cups long grain rice
2 cups of either fresh or frozen peas (don't use canned, yuk)
1 bottle dark beer (about 12 to 16 oz)
2 1/4 cups chicken stock

Procedure

1. Add cilantro, green pepper, garlic, lime juice and jalapeno pepper to blender or food processor, adding about 1/4 cup of water, and puree. You will probably have to add the cilantro in batches. I find a blender works really well. Use stems and all. Use more water if machine bogs down. Should make about 2 to 4 cups of puree. You may get more than you need, but you can save it for a few days. Set aside.

2. Rinse chicken pieces and pat dry with paper towel. Rub the chicken pieces with the 2 tablespoons of cumin, all over, and salt and pepper.

3. Using a large pot, heat the vegetable oil under medium-high heat. Add chicken skin side down, and do NOT CROWD THE POT! If you have to do it in batches, do so. If you over crowd the pot, the chicken will only steam, and not brown properly, leaving you with pale, soggy skin. You want to cook the chicken on each side for about 5 to 7 minutes each side, until nicely golden brown. Remove from pot and put on a plate, and set aside. Don't worry if it is cooked through at this point, as the chicken will be re-added and cooked further later.

4. In the same pot you just cooked the chicken in, add the 1/4 cup of white wine and deglaze the pan using a wooden spoon. Get all those browned bits of delicious flavor off the bottom of the pan.

5. Add the onion, carrot, and red bell pepper to the pan and saute for about 3 minutes. Add the two teaspoons of ground cumin, and the garlic, and saute for about 30 more seconds.

6. Add the chicken stock and the beer to the pot. Allow to come to a boil, and add the rice and 2 cups of the cilantro puree, and stir briefly. Add peas, and return the chicken pieces to the pot at this point.

7. Allow to come to a boil, and reduce heat to a simmer, and cover. Cook for about 20 minutes, check rice for doneness. If there is still liquid, allow to simmer covered for about 10 more minutes, and check again.

7. When done, place rice into a large serving container, and place chicken pieces on top. Garnish with wedged tomatoes and cilantro leaves if you like. EAT!

Chef Greg's Brussel Sprouts

Chef Greg's Brussel Sprouts

I only use fresh brussel sprouts, only using frozen as a last resort, but NEVER would I use those nasty canned brussel sprouts. Why, when there is fresh available?

I played around a bit with brussel sprouts, I simply love them. This is an easy way to prepare them, and they will definately tantalize your taste buds!

Ingredients:

About two dozen fresh brussel sprouts.
4 tablespoons of butter
4 tablespoons of olive oil
About 1/8 cup of either shredded Asiago, Guyere, or Parmesean cheese.
Salt and pepper to taste

1. Preheat oven to 350 degrees
2. Cut each brussel sprout in half lenthwise, set aside.
3. In a large skillet (oven safe, I prefer to use cast iron), heat the olive oil and butter together on the stove top on medium heat for about 2.5 to 3 minutes, or until hot.
4. Place the brussel sprouts into the heated pan, cut side down. Use a spatula or tongs to do this so you will not burn your fingers.
5. When brussel sprouts begin to carmelize, turn them over on the rounded side, and place skillet into the oven.
6. Let cook in oven for about 7 to 10 minutes, checking periodically to see if they are done, you don't want them to burn!
7. When done, remove from oven and transfer to bowl or platter; salt and pepper to taste, and add shredded cheese and mix (use more cheese if you want more, but for me, I just like the cheese to accent the sprouts).
8. Serve as a side dish to any meal you wish, or do as I do and make this the meal!