Thirst Not Hunger

2 stalks lemon grass, tough leaves peeled off, cleaned and cut crosswise
into 1inch pieces
1 cup firmly packed cilantro leaves
2 large shallots, peeled
3 scallions, ends trimmed
2 tablespoons fresh lime juice
1/2 cup firmly packed basil leaves
4 jalapeno peppers, coarsely chopped
1 teaspoon freshly grated ginger
1 tablespoon coriander
1 tablespoon cumin
3 tablespoons vegetable oil
1/2 teaspoon salt
1 cup canned coconut milk
4 striped bass fillets, 6 ounces each
Salt and pepper

Place all ingredients except the coconut milk in the food processor and
process until smooth. Transfer puree to medium skillet and cook for 3
minutes. Slowly whisk in the coconut milk until well combined. Let cool.
Place bass in a medium baking dish and cover the marinade. Let marinate for
30 minutes. Preheat grill. Season fillets with salt and pepper and grill on
each side for 3 minutes or until mediumwell.

ingredients

* 1/3 cup dry white wine
* 2 dozen mussels
* 1/2 cup mayonnaise
* 2 garlic cloves, minced
* 2 tablespoons chopped parsley
* 2 teaspoons fresh lemon juice
* Cayenne pepper
* Salt and freshly ground black pepper
* 1 tablespoon vegetable oil
* Four 6-ounce skinless cod fillets
* 1 roasted red bell pepper, cut into thin strips

directions

1. Bring the wine to a boil in a medium saucepan. Add the mussels, cover and cook over high heat, shaking the pan a few times, until they open, 3 minutes; transfer to a large bowl. Shell the mussels and reserve. Rinse out the pan. Pour the mussel liquid into the pan, stopping before you reach the grit at the bottom.
2. In a small bowl, mix the mayonnaise with the garlic, parsley and lemon juice. Season with cayenne, salt and pepper.
3. Heat the oil in a large skillet. Season the cod with salt and black pepper and cook over moderate heat until lightly browned, about 4 minutes per side.
4. Bring the mussel liquid to a boil and remove from the heat. Whisk in the mayonnaise, then stir in the mussels. Transfer the cod to shallow bowls and spoon the mussels and sauce around it. Garnish with the red pepper strips and serve.

NOTES Cooking Club Tip: When prepping the mussels, rinse and scrub the shells clean. Pull off the beard, the threads hanging from between the closed shells. If the shell is open, tap gently - if it closes, the mussel is still alive and thus, safe to cook. If it remains open, discard.

ingredients
SAUCE

* 2 cups 10-year-old excellent-quality port
* 2 cups good-quality sherry vinegar
* 3 tablespoons corn oil
* 1 cup shiitake mushrooms, caps halved if small or cut into 3 or 4 slices if large
* 1 cup cremini mushrooms, caps halved if small or cut into 3 or 4 slices if large
* 1 cup oyster mushrooms, caps halved if small or cut into 3 or 4 slices if large
* 2 branches fresh thyme
* 1 garlic clove, peeled and halved
* 1 large shallot, peeled and finely diced
* Fine sea salt
* White pepper, freshly ground
* 5 tablespoons unsalted butter
* 4 teaspoons fresh chives, sliced

FISH

* Four 6-ounce red snapper fillets
* Salt and pepper, freshly ground
* 1/4 teaspoon Chinese five spice powder

SPECIAL EQUIPMENT

* Two 10-inch nonstick skillets

directions

1. Make the sauce: Bring the port to a boil in a medium-size heavy saucepan over medium-high heat. Lower the heat slightly and simmer until reduced to 1 cup (if using a gas stove, never let the flames extend above the bottom edge of the pan). Add the vinegar and simmer until almost reduced to a syrup, lowering the heat as necessary and watching carefully to keep it from burning around the edges—you should have about 7 tablespoons. (The sauce can be made to this point up to 1 week ahead; cover and refrigerate.)
2. Divide 1 tablespoon of corn oil between the skillets and place over high heat until just smoking. Divide the mushrooms, thyme and garlic between them and lower the heat to medium. Sauté until the mushrooms are browned, about 4 minutes. Turn the heat to low and add the shallot, salt, pepper and 2 tablespoons of the butter to the 2 skillets. Cook until the shallot is softened and the mushrooms are tender, about 6 minutes more. Discard the garlic and thyme and combine the mushrooms. (The mushrooms can be made to this point up to 1 day ahead; cover and refrigerate.)
3. Season the snapper on both sides with salt and pepper. Sprinkle the five-spice powder over the skin and rub it in. Clean the skillets and divide the remaining 2 tablespoons of corn oil between them. Place both over high heat until just smoking. Add the snapper to the skillets, skin side down, and briefly hold the fillets down with a spatula to prevent the skin from shrinking. Sauté until the bottom is dark and crusted, about 5 minutes. Turn and cook until a metal skewer inserted into the fish for 5 seconds is met with medium resistance and feels warm when touched to your lip, about 5 minutes longer. Keep warm.
4. Meanwhile, reheat the mushrooms. Bring the sauce to a boil over high heat. Cut the remaining 3 tablespoons of butter into 1/2 inch pieces. Lift the saucepan a few inches above the heat and add the butter. Shake the pan back and forth until the butter is melted and incorporated into the sauce; this will take about 3 minutes. Do not stir or whisk the butter into the sauce. When ready, the sauce will be very shiny and clear.
5. To serve, stir the chives into the mushrooms and arrange them in the center of 4 large plates. Top with the snapper. Drizzle the sauce around the mushrooms and serve immediately.

ACTIVE TIME: 1 HR
TOTAL TIME: 15 HRS 30 MIN
SERVES: 4
Coconut milk adds an exotic richness to this traditional Burgundian chicken stew and rounds out the flavors.
ingredients

* One 4-pound chicken, cut into 8 pieces
* 2 bottles dry, light-bodied red wine
* 4 thick strips of bacon, cut crosswise 1/2 inch thick
* 2 carrots, finely chopped
* 2 garlic cloves, coarsely chopped
* 1 onion, finely chopped
* 1 celery rib, finely chopped
* 1/3 cup Cognac or brandy
* 1/4 cup vegetable oil
* 3 flat-leaf parsley sprigs
* 2 oregano sprigs
* 1 bay leaf
* Salt and freshly ground pepper
* 3 tablespoons all-purpose flour
* 1 cup unsweetened coconut milk

directions

1. In a large bowl, combine the chicken pieces with the wine, bacon, carrots, garlic, onion, celery, Cognac and 2 tablespoons of the oil. Tie the parsley, oregano and bay leaf into a bundle and add it to the bowl. Cover the chicken and refrigerate it overnight.
2. The next day, drain the chicken and vegetables, reserving the marinade. Pat the chicken and bacon dry with paper towels. Season the chicken with salt and pepper and dust with 1 1/2 tablespoons of the flour. In a medium enameled cast-iron casserole, heat 1 tablespoon of the oil. Add half of the chicken pieces and brown them over moderately high heat, about 5 minutes per side; transfer to a plate. Reduce the heat to moderate and repeat the browning with the remaining 1 tablespoon of oil and chicken.
3. Add the reserved vegetables and bacon to the casserole and cook over low heat, stirring occasionally, until the vegetables are softened, about 12 minutes. Stir in the remaining 1 1/2 tablespoons of flour, then add the reserved marinade and herb bundle and bring to a boil over high heat. Using a long match, ignite the liquid. When the flames subside, return the chicken to the casserole and simmer over low heat until the breasts are just cooked through, about 15 minutes. Transfer the breast pieces to a plate and cover loosely with foil. Continue to simmer the chicken legs until very tender, about 45 minutes longer. Add the legs to the breast pieces.
4. Boil the sauce over moderately high heat until reduced by one-third, about 15 minutes. Discard the herb bundle and add the coconut milk. Simmer over moderately high heat until slightly thickened, about 7 minutes. Season with salt and pepper and return the chicken to the casserole. Cover and simmer over low heat, turning the chicken a few times, until hot, about 5 minutes.

TOTAL TIME: 25 MIN
SERVES: 4
ingredients

* 1/4 cup extra-virgin olive oil
* 3 garlic cloves, thinly sliced
* 1 medium onion, thinly sliced
* 1 teaspoon finely grated lemon zest
* 1 1/2 teaspoons curry powder
* 1/4 pound andouille sausage, thinly sliced
* 1 cup chicken stock
* 4 dozen littleneck clams, scrubbed
* 1/4 cup chopped cilantro
* Lemon wedges, for serving

directions

1. Heat the olive oil in a large saucepan. Add the garlic, onion, lemon zest and curry powder and cook over moderate heat, stirring occasionally, for 5 minutes. Add the andouille and cook over moderately high heat for 2 minutes. Add the stock and bring to a boil. Add the clams, cover and cook, shaking the pan a few times, until they open, 5 minutes.
2. Using a slotted spoon, spoon the clams into shallow bowls. Stir the cilantro into the broth, then pour over the clams. Serve with lemon wedges.

ACTIVE TIME: 40 MIN
TOTAL TIME: 1 HR 30 MIN
SERVES: 4
"If you don't stew it, you can't eat it," says Eric Ripert about cooking Brazil's tough but flavorful chickens. Here, he lightens a traditional chicken stew with lemongrass and ginger.
ingredients

* One 4-pound chicken, cut into 8 pieces
* Salt and freshly ground pepper
* 1 tablespoon minced oregano
* 2 tablespoons vegetable oil
* 2 tablespoons minced fresh ginger
* 1 small onion, finely chopped
* 1 garlic clove, minced
* 1 teaspoon all-purpose flour
* 1 1/2 cups low-sodium chicken broth
* 1 cup unsweetened coconut milk
* 2 large stalks of lemongrass, lower half cut into 3-inch lengths and lightly smashed
* 3/4 pound baby okra

directions

1. Put the chicken in a large shallow dish and season with salt, pepper and the oregano. Cover and refrigerate for 1 hour.
2. Heat the oil in a large enameled cast-iron casserole. Add half of the chicken pieces and cook over moderately high heat until browned, about 4 minutes per side. Transfer the chicken to a large plate; repeat with the remaining chicken.
3. Add the ginger, onion and garlic to the casserole and cook over low heat, stirring, until softened, about 4 minutes. Stir in the flour until blended, then stir in the chicken broth, coconut milk and lemongrass and bring to a boil. Add the chicken and its juices and simmer over low heat, turning the pieces once, until the breasts are cooked through, about 20 minutes. Transfer the breasts to a plate. Cook the dark meat for about 10 minutes longer.
4. Meanwhile, in a medium saucepan of boiling salted water, cook the okra until bright green, about 2 minutes. Drain well. Return the chicken breasts to the stew and stir in the okra. Season with salt and pepper and simmer for 3 minutes.

SERVE WITH Rice and lime wedges.
WINE This rustic stew needs a red with bright fruit and medium body—in other words, Pinot Noir. And as more and more Pinot is planted in Chile, the wines are getting better and better. Try the lightly oaky 2004 Morandé Pionero.

In Bahia, cooks prepare endless variations of this traditional stew: with shrimp, with fish and shrimp, with lobster. What's constant is the coconut milk and the dish's freshness and robust simplicity. All you do is sauté aromatic vegetables, then add seafood and coconut milk and simmer briefly until cooked through.
ingredients

* 2 tablespoons canola oil
* 2 shallots, minced (1/2 cup)
* 2 medium garlic cloves, minced
* 1 small onion, cut into 1/2-inch dice
* 1 red bell pepper, cut into 1/2-inch dice
* 1 tablespoon minced fresh ginger
* 1 stalk of lemongrass, tough outer leaves discarded and stalk smashed
* 3 tomatoes—halved, seeded and cut in 1/4-inch dice
* Salt and freshly ground pepper
* 1 1/2 pounds large shrimp, shelled and deveined
* 1 cup unsweetened coconut milk
* 12 cilantro leaves, plus 1 tablespoon chopped cilantro
* 1/2 pound skinless grouper fillet, cut into 1-inch pieces
* 2 tablespoons fresh lime juice

directions

1. Heat the oil in a medium enameled cast-iron casserole. Add the shallots, garlic, onion, bell pepper, ginger and lemongrass and cook over moderate heat until the vegetables are softened, about 7 minutes. Add the tomatoes, season with salt and pepper and cook for 3 minutes. Season the shrimp with salt and pepper and add them to the casserole along with the coconut milk and cilantro leaves. Cover and cook for 2 minutes. Season the grouper with salt and pepper; add to the casserole, cover and cook for 3 minutes. Discard the lemongrass. Add the lime juice and season the stew with salt and pepper. Garnish with the chopped cilantro and serve.

SERVE WITH Steamed white rice and thin lime wedges.

ingredients

* 3 tablespoons plus 2 teaspoons vegetable oil
* 2 tablespoons sherry vinegar
* 1 teaspoon Thai red curry paste or Asian chili paste
* 1 teaspoon soy sauce
* 1 teaspoon Dijon mustard
* Salt and freshly ground pepper
* Four skinless 6-ounce salmon fillets
* 1 bunch of watercress (6 ounces), large stems discarded
* 1/2 cup mung bean sprouts
* 1 tablespoon chopped mint
* 1 tablespoon chopped cilantro
* 1 tablespoon chopped peanuts

directions

1. Preheat the oven to 400°. In a small bowl, mix 3 tablespoons of the oil with the vinegar, curry paste, soy sauce and mustard and season with salt and pepper.
2. Set a large ovenproof skillet over high heat. Heat the remaining 2 teaspoons of oil in the skillet. Add the salmon fillets, skinned side up, season with salt and pepper and cook until browned on the bottom, about 3 minutes. Turn the fillets. Transfer the skillet to the oven and bake for about 5 minutes, or until just cooked through. Transfer the salmon to a platter and let cool to warm, then break it up into chunks.
3. Meanwhile, in a large bowl, toss the watercress with the bean sprouts, mint, cilantro and peanuts. Add 5 tablespoons of the dressing and toss to coat. Mound the salad on plates and top with the salmon. Dab the remaining dressing on the salmon and serve.

ingredients

* 1/4 cup corn oil
* 2 teaspoons grated fresh ginger
* 1 pound sushi-grade tuna
* 1/4 cup finely chopped cilantro
* 1 teaspoon minced jalapeño
* 1 1/2 teaspoons wasabi powder
* 1 teaspoon toasted sesame seeds
* 1 tablespoon finely chopped scallion
* 1 1/2 tablespoons lemon juice, plus half a lemon
* Sea salt and freshly ground pepper
* 1 tomato--peeled, seeded and cut into 1/8-inch dice
* 20 best-quality potato chips

directions

1. In a bowl, combine the corn oil and ginger and let stand at room temperature for at least 2 hours. Strain the oil.
2. With a very sharp knife, cut the tuna into 1/8-inch dice. In a large bowl, combine the tuna with 3 tablespoons of the ginger oil, 3 tablespoons of the cilantro and the jalapeño, wasabi, sesame seeds, scallion and lemon juice. Mix gently and season with salt and pepper.
3. Stand a 1 1/2-inch-tall and 2 1/4-inch-round mold or a biscuit cutter in the center of a salad plate. Fill the mold with tuna tartare, pressing gently. Lift off the mold. Repeat with the remaining tartare.
4. Drizzle the remaining ginger oil around each tartare and sprinkle with the tomato, the remaining tablespoon of cilantro and a squeeze of lemon juice. Stand 5 potato chips in a circular pattern in each tartare and serve immediately.

ingredients

* 1/2 cup plus 2 tablespoons extra-virgin olive oil
* 1/2 cup chopped parsley
* 1/2 small red onion, minced
* 3 tablespoons red wine vinegar
* 2 tablespoons chopped basil
* 2 tablespoons chopped cilantro
* 2 garlic cloves, minced
* 1 teaspoon crushed red pepper
* 1 1/2 teaspoons chopped thyme
* Salt and freshly ground pepper
* Four 6-ounce tuna steaks
* 8 packed cups mesclun (5 ounces)

directions

1. In a small bowl, combine 1/2 cup of the olive oil with the parsley, red onion, vinegar, basil, cilantro, garlic, crushed red pepper and 1/2 teaspoon of the thyme. Season this chimichurri sauce with salt and pepper.
2. Season the tuna steaks with salt, pepper and the remaining 1 teaspoon of thyme. Heat 2 large skillets. Add 1 tablespoon of the remaining olive oil to each skillet; when it shimmers, add 2 tuna steaks to each pan. Cook over high heat until browned but rare in the center, 1 to 2 minutes per side.
3. In a large bowl, toss the mesclun with half of the chimichurri sauce and mound it on plates. Thinly slice the tuna steaks and set on the plates. Pass the remaining chimichurri sauce at the table to dress the tuna.

Recipe Courtesy of Emeril Lagasse


Oil for frying
1 large fryer, cut into 8 pieces, about 3 1/2 pounds
Salt
Cayenne pepper
2 eggs, beaten
3 cups plus 2 tablespoons whole milk
3 1/2 cups flour
Essence
Black pepper

Heat the oil in a large cast iron skillet. Season the chicken with salt and
cayenne. Whisk the eggs with 2 tablespoons of the milk. Season the beaten
eggs and 3 cups of the flour with Essence. Dredge the chicken pieces in the
season flour, coating each piece completely.

Dip the chicken in the egg wash, coating completely and letting the excess drip off. Dredge the chicken in the seasoned flour, coating the chicken completely. Gently lay half of the chicken in the hot oil, skin side down. Fry the chicken for 6 minutes.

Turn the chicken over and continue to cook for 6 minutes or until the chicken is golden brown and the chicken is completely cooked. Remove the chicken from the oil and drain on a paper-lined plate. Season the chicken with Essence. Continue frying the remaining chicken.

Carefully pour off the oil, leaving about 1/2 cup of the oil remaining in the pan, leaving the chicken debris in the pan. Whisk in the remaining 12 cup of the flour and cook for 3 to 4 minutes. Whisk in the remaining milk. Bring the liquid up to a boil and reduce to a simmer. Season with salt and black pepper. Cook the gravy for 6 to 8 minutes. If the gravy is too thick add a little water to thin the gravy. Serve the chicken and gravy with mashed potatoes.

Yield: 4 servings

1/2 cup dark raisins
1 cup port wine
2 tablespoons extra virgin olive oil, divided
4 breasts of chicken
2 shallots, diced
1/4 pound fresh mushrooms
2 tablespoons balsamic vinegar
1 cup heavy cream, or evaporated milk
1/4 teaspoon grated fresh nutmeg
1 tablespoon cornstarch mixed with 1 tablespoon water
Salt and freshly ground pepper, to taste
Fresh herbs for garnish

Soak the raisins in the port wine at least 1 hour or, preferably, overnight.

Preheat oven to 375 degrees.

In a saute pan, heat 1 tablespoon of the olive oil. When hot, saute the
chicken breasts on one side until golden brown. Turn the chicken over and
transfer to an ovenproof dish. Bake for 10 minutes.

In the meantime, in the saute pan, heat the remaining 1 tablespoon olive
oil. Add the shallots and sweat them for 2 minutes. Add the mushrooms and
saute them for 2 minutes. Add the vinegar and reduce until almost dry. Stir
in the raisins and their soaking liquid. Cook until the liquid is reduced by
half. Add the cream or evaporated milk, nutmeg, and cornstarch mixture. Cook
for 2 more minutes, but do not bring to a boil.

Adjust the seasoning with salt and pepper. Spoon the sauce onto serving
plates, set a chicken breast on top, and garnish with fresh herbs.

CHEF DU JOUR
JEAN-PIERRE BREHIER
COQ AU VIN

1/2 cup allpurpose flour
1/2 teaspoon salt
3 tablespoons extra virgin olive oil, divided
4 chicken breasts, bone-in, skinless, and cut in half
4 chicken legs, bone-in, skinless and cut in half
1 cup pearl onions, fresh or frozen
1/4 pound small fresh button mushrooms (quartered if they are larger than
1/2-inch in diameter
1 slice smoked ham, cut into 1/4-inch cubes
1 tablespoon fresh garlic
1 tablespoon fresh thyme leaves
1/2 cup brandy
2 cups Cabernet Sauvignon
1/2 cup chicken stock
2 tablespoons tomato paste
2 large bay leaves
2 tablespoons fresh parsley

Combine the flour, salt, and pepper on a large plate. Dredge the chicken pieces in the flour.

In a large Dutch oven (with a lid), heat 2 tablespoons of the olive oil. Brown the chicken pieces until golden brown on all sides. Remove the chicken pieces and set aside. Wipe the pan clean with a paper towel.

In the same pot, heat the remaining 1 tablespoon olive oil, add the pearl onions and saute until golden brown. Add the mushrooms and ham and saute for 2 minutes.

Add the garlic and, when fragrant, add the brandy and thyme and reduce for 2 minutes. Add the red wine, stock, tomato paste, and bay leaves. Bring to a simmer and add the chicken pieces. Cover and cook slowly for about 35 minutes, or until chicken meat comes off the bone easily.

Remove the bay leaves. Adjust the seasoning with salt and pepper to taste. Sprinkle with chopped parsley. Serve with mashed potatoes or egg noodles.

HOT OFF THE GRILL

16 slices French bread, sliced 1/2-inch thick
Olive oil

Brush bread with olive oil on one side and grill oiled side down until golden brown. Top with the following toppings.
White Bean:

1 cup cooked white beans, if using canned, rinsed and drained
1 tablespoon balsamic vinegar
2 cloves garlic, finely chopped
1 tablespoon olive oil
1 tablespoon finely chopped fresh rosemary
Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes.
Tapenade:
1 cup black nicoise olives, pitted
1 tablespoon capers
3 cloves garlic
2 anchovy fillets
1 tablespoon fresh lemon juice
1/4 cup olive oil
Combine all ingredients in a food processor and process until smooth.
Fresh Tomato:
2 tomatoes, finely diced
2 cloves garlic, finely chopped
1 tablespoon olive oil
2 tablespoons fresh basil chiffonade
Salt and freshly ground pepper

Combine all ingredients in a small bowl and season with salt and pepper to taste.

Saffron-Yellow Pepper Vinaigrette:
2 yellow peppers, charred on the grill, peeled, seeded and coarsely chopped
1/3 cup rice wine vinegar
6 cloves garlic, coarsely chopped
Pinch saffron threads
1 tablespoon honey
1 tablespoon Dijon mustard
3/4 cup pure olive oil
Salt and freshly ground pepper
In a blender or food processor, combine the peppers, vinegar, garlic, saffron, honey, and mustard and blend 30 seconds. With the motor running, slowly add the oil until it emulsifies. Season to taste with salt and pepper.


Spanish Spice Snapper:
3 tablespoons whole cumin seeds
3 tablespoons whole coriander seeds
1/4 cup Spanish paprika
2 tablespoons lemon zest
2 tablespoons orange zest
2 whole red snapper, 2 pounds each, scaled and gutted
3 tablespoons olive oil
Salt and freshly ground pepper

Preheat oven to 450 degrees F.
Place cumin and coriander in a spice grinder and grind finely. Mix together the cumin, coriander, paprika and zest and place on a large plate. Score the fish on each side, season with salt and pepper and dredge 1 side in the spice mixture.

Heat the olive oil in a large oven-proof sautÈ pan, over high heat until smoking. Place the fish, spice-side down into the pan and sautÈ until golden brown. Turn the fish over, place in the oven and continue cooking for 6 to 8 minutes or until cooked through. Fillet the fish and drizzle with the Yellow Pepper-Saffron Vinaigrette

Braised Broccoli:
3 tablespoons olive oil
2 anchovies, minced
4 cloves garlic, finely sliced
1 cup dry white wine
1 pound broccoli, timmed and cut
1/2 cup chicken stock
Salt and freshly ground


Heat oil in a medium Dutch oven over medium heat. Add anchovies and cook for 1 minute. Add garlic and cook until lightly golden brown. Add wine and bring to a simmer. Add broccoli and chicken stock, cover and cook for 2 to 3 minutes. Remove cover and cook until all liquid has evaporated and the broccoli is tender.

Yield: 4 servings

3 tablespoons dry white wine
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 tablespoon chopped rosemary
Four halibut steaks, (6 ounces each)
Salt and freshly ground pepper

Whisk together the wine, lemon juice, olive oil and rosemary in a small shallow baking dish. Add the halibut and turn to coat. Marinate in the refrigerator for 1 hour, turning once. Preheat grill. Remove fish from marinade and season with salt and pepper to taste. Grill the steaks for 3 to 4 minutes on each side or to desired doneness.
Yield: 4 servings

2 tablespoons butter
2 shallots, finely sliced
2 cloves garlic, finely chopped
1 cup Myers's dark rum
4 cups Chicken stock
1 teaspoon coarsely ground black pepper
2 tablespoons molasses
Salt

Melt butter in a medium saucepan, add shallots and garlic and saute until soft. Add rum, bring to a boil and reduce to 1/3 cup. Add stock, bring to a boil and reduce the heat. Whisk in remaining ingredients and simmer until reduced to 2 cups. Season with salt and pepper to taste. Serve at room temperature.

4 filet mignon steaks, about 8 ounces each
Olive oil
Salt and freshly ground pepper

Preheat grill. Brush each steak with olive oil and season with salt and
pepper to taste. Grill for 3 minutes on each side for medium-rare doneness.
Drizzle with Rum Sauce

12 Peruvian purple potatoes, cooked and skin removed, cut into 3/4-inch dice

1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced small
1 red onion, diced small
1/4 cup coarsely chopped cilantro leaves
1/3 cup champagne vinegar
2/3 cup olive oil
Salt and freshly ground pepper

Place warm potatoes, peppers, onion and cilantro in a large bowl and toss to combine. Whisk together vinegar, olive oil and salt and pepper. Pour vinaigrette over potatoes and season again with salt and pepper to taste.

Yield: 4 servings

4 slices Cuban bread or French bread (cut 1/2-thick)
Olive oil
1/4 cup mixed chopped herbs (basil, parsley, thyme)
Salt and freshly ground pepper
1 vine-ripened tomato, cut into 4 slices
1/2 cup Spanish Tetilla cheese or Muenster or Jack
4 cups mesclun greens
4 hard cooked eggs, peeled and quartered

Preheat grill. Brush both sides of bread with olive oil and grill on first side until lightly golden brown. Turn over, sprinkle 1 tablespoon of the mixed herbs over each slice of bread. Meanwhile brush each tomato slice with oil and season with salt and pepper to taste.

Grill for 1 minute on each side and immediately place 1 slice of tomato on top of each slice of herb-topped bread. Sprinkle 2 tablespoons of the cheese over the tomato, close the lid and grill until the cheese begins to melt. Toss mesclun in a few tablespoons of the vinaigrette and divide among 4 plates. Top each salad with a slice of the grilled bread and drizzle with the vinaigrette. Garnish with hard cooked eggs.

Yield: 4 servings

Vinaigrette:
1/4 cup sherry vinegar
1 heaping teaspoon finely grated orange zest
3/4 cup olive oil
1 small shallot, finely chopped
Pinch of cumin
Salt and freshly ground pepper

Whisk all ingredients together and season with salt and pepper to taste.

HOT OFF THE GRILL

BARBECUED RIBS WITH PEANUT-CHIPOTLE SAUCE AND TOMATILLO CORN SALSA
2 cups soy sauce
1 cup water
4 tablespoons chopped ginger
3 cloves garlic coarsely chopped
2 racks of pork ribs

Combine the soy sauce, water, ginger and garlic in a medium saucepan and bring to a boil. Turn off heat and let cool. Place ribs in a large roasting dish. Cover with the marinade and let marinate in refrigerator for 24 hours.
Yield: 4 servings

PEANUT-CHIPOTLE SAUCE:
2 tablespoons unsalted butter
1/2 cup finely diced onion
2 cloves garlic, finely diced
6 plum tomatoes, coarsely chopped
1/4 cup ketchup
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
2 tablespoons honey
1 teaspoon cayenne
1 tablespoon ancho chile powder
1 tablespoon paprika
1 tablespoon Worcestershire sauce
1/2 cup smooth peanut butter
1/4 cup soy sauce
1 tablespoon rice wine vinegar
1 tablespoon pureed canned chipotle

In a large saucepan, over medium high heat, heat the butter and sweat the onion and garlic until translucent. Add the tomatoes and simmer for 15 minutes. Add the next 8 ingredients and continue cooking for 20 minutes. Puree the mixture in a food processor, pour into a bowl and whisk in the peanut butter, soy sauce, vinegar and chipotle. Preheat grill.
Remove ribs from marinade.

Grill the ribs turning and brushing with the sauce until cooked through.

TOMATILLO-CORN RELISH:
8 medium tomatillos, husked and coarsely chopped
1 tablespoon finely diced red onion
1 small jalapeno, finely minced
2 tablespoons fresh lime juice
2 tablespoons olive oil
3/4 cup fresh corn kernels
Salt and freshly ground pepper
Combine all ingredients in a small bowl.

PEANUT-GREEN ONION RELISH
2 cups roasted peanuts, coarsely chopped
1/4 cup finely sliced green onion
1/4 teaspoon ground cinnamon
1 teaspoon finely grated ginger
1/2 teaspoon sugar
Combine all ingredients in a bowl.

CABBAGE AND GREEN BEAN SALAD
1/2 pound haricots verts
1 medium head red cabbage, finely shredded
1 small head of napa cabbage, finely shredded
1 jalapeno pepper, minced
1 cup rice wine vinegar
3 tablespoons olive oil
1 tablespoon honey
Salt and pepper
1/4 cup orange juice
1/4 cup lemon juice
1/4 cup lime juice
2 fresh basil leaves, cut into chiffonade
1 tablespoons finely chopped red onion
2 cups pure olive oil

In a large pot of boiling water, salted water over high heat, blanch the haricots verts for 1 minute. Remove with a slotted spoon and shock in a large bowl of ice water, drain. In the same pot, add the red cabbage and blanch for 1 minute, remove with a slotted spoon and shock in the ice water, drain well. In a large bowl, combine the blanched and raw napa cabbage, jalapeno pepper, vinegar, oil and honey, season to taste with salt and pepper.

Transfer the mixture to a large saucepan and cook, covered, mixing occasionally, until cooked through. Combine the juices, basil, and onion in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper to taste.

Place the cabbage in a serving bowl, toss with the citrus vinaigrette and fold in the haricots verts. Serve at room temperature.
Yield: 4 servings

CORNBREAD SALAD WITH SMOKED CHILE VINAIGRETTE
3 cups 1/2-inch diced stale cornbread
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1/4 cup finely diced red onion
1/4 cup finely sliced green onion
2 cloves garlic, finely chopped
1/4 cup rice wine vinegar
1/3 cup olive oil
1 teaspoon pureed canned chipotle pepper
1 tablespoon honey
1/4 cup coarsely chopped cilantro


Salt and freshly ground pepper
Preheat oven to 350 degrees F. Spread cornbread in an even layer on a baking sheet and bake for 20 minutes, or until crispy. Place the cornbread in a large bowl and add the peppers, onions and garlic. Mixtogether the vinaigrette ingredients, add to the cornbread mixture and toss to combine.

Let sit 15 minutes at room temperature before serving.

Recipe courtesy Emeril Lagasse, 2000

Tomato and black olive ragout:
3 tablespoons extra-virgin olive oil
1/2 cup chopped onion
1 tablespoon chopped garlic
1 pound very ripe plum tomatoes, peeled, cored, seeded and diced
1 tablespoon tomato paste
1/2 cup Kalamata olives, pitted and halved
1/4 cup basil chiffonade
1 teaspoon finely chopped thyme leaves
Salt and freshly ground black pepper
1/4 teaspoon crushed red pepper
1/2 teaspoon sugar (optional)

In a saucepan heat olive oil and sauté onions until translucent, about 4 minutes. Add garlic and cook another 1 to 2 minutes. Add tomatoes, tomato paste and olives and cook until sauce is thick and most liquid has evaporated.

Season with herbs and salt and pepper to taste, adding sugar if necessary to correct acidity. Serve warm on top of BAKED


HALIBUT IN A SAFFRON BROTH WITH MASHED POTATOES.

Mashed potatoes and saffron broth:
2 quarts chicken stock
1 large pinch saffron (about 1/4-ounce)
Salt
5 large Idaho potatoes, peeled and cubed
1/3 cup unsalted butter, cut into pieces
1 1/4 cups warm milk
Freshly ground white pepper
3 large shallots, minced
1 tablespoon chopped garlic
2 tablespoons olive oil
1/2 cup finely chopped green onions

In a large saucepan combine chicken stock and saffron and bring to a boil. Add salt to taste, add potatoes and cook, covered, until fork-tender, about 15 to 20 minutes. Strain liquid into another large saucepan and reserve.

Add butter to potatoes and stir and mash until completely melted. Add milk, stir well, and add salt and pepper to taste. Keep warm while making the halibut. In a saucepan sauté shallots and garlic in olive oil until wilted, about 3 minutes.

Add reserved saffron stock and simmer for 10 minutes. Add green onions and simmer 5 minutes. Keep warm until ready to serve.

Halibut:
8 (6-ounce) halibut fillets
Creole seasoning, recipe follows
1/4 cup olive oil
1/2 cup saffron broth from above

Preheat oven to 425 degrees F. Season halibut fillets with Creole seasoning on both sides. Rub fillets with olive oil and place on a lightly oiled shallow casserole or baking sheet with sides and pour saffron broth around fillets.

Cover filets loosely with parchment paper or aluminum foil and bake for 5 minutes, uncover and bake another 5 minutes, or until flesh flakes easily. Serve fillets in a large bowl on top of MASHED POTATOES, with SAFFRON BROTH ladled over
all and fish topped with a generous dollop of TOMATO AND BLACK OLIVE RAGOUT.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika 2 tablespoons salt 2
tablespoons garlic powder 1 tablespoon black pepper 1
tablespoon onion powder 1 tablespoon cayenne pepper 1
tablespoon dried oregano 1 tablespoon dried thyme

Combine all ingredients thoroughly. Yield: 2/3 cup

Garides Me Saltsa

serves 4
4 medium tomatoes or 1 1/2 cups chopped & drained tomatoes
1 1/2 lb. raw shrimp with tail on
6 tblsp olive oil
1/4 cup finely chopped onion
1/2 cup dry white wine
2 tblsp finely chopped flat leaf parsley
1/2 tsp oregano
1 tsp salt
pepper
2 oz feta in 1/4 inch cubes

Chop tomatoes. Devain shrimp. Heat oil in skillet. Saute onions until translucent (5 min). Stir in tomatoes, wine, 1 tablespoon parsley, the oregano, salt & pepper. Bring to a boil, cook uncovered until thickened to a ligh puree. Add shrimp, cook over moderate heat 5 minutes. Add cheese, sprinkle w/parsley. Serve w/crusty bread.

1 1/2 cup corn meal
1 cup whole wheat flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 teaspoon of salt
1/3 cup brown sugar
1 cup milk
1 egg
1/4 cup vegetable oil

2 tsp. olive oil
3 large garlic cloves, peeled and minced
1 tsp. grated lemon zest 2 lbs. fresh spinach, stemmed and washed (but not dried)
2 tsp. salt, plus pepper to taste
1 lb. bay scallops (small and sweet)
2 tbs. fresh lemon juice 1/4 c. white wine

Heat 1 tsp. of oil in large pan over medium heat. Add garlic and lemon zest and cook, stirring constantly for 20 seconds.
Add spinach and toss until wilted.

Drain off liquid and season with pepper and 1 tsp. of salt. Set aside. Keep warm.

Heat 1 tsp. of oil in heavy skillet over medium heat. Add scallops and sauté minimally till cooked through - 1 minute.

Remove scallops from pan and add lemon juice and wine. Cook, de-glazing pan - 15 seconds. Remove from heat, add scallops,
season with pepper and remaining salt to taste. Mound spinach on four plates, surround with scallops, serve
immediately.

Yield: 4 servings.

Igredients Matter since it's so simple:

Good Olive Oil
Red Onions
Fresh Mozzarella Balls
Fresh Garlic [not green]
Ripe Roma Tomatoes
Fresh Basil
Good Balsamic Vinegar
Sea Salt
Fresh Ground Pepper
Rustic Bread

Method:
Dice Tomatoes [small]
Put in collander and let drain a bit
Dice 1/2 large red onion

For the garilic:
dice garlic
Put in small saucepan with 2 tbspoons of Olive oil and after heating oil cook garlic for about 1 minute to take off [raw] edge

Combine tomatoes, onions and garlic

Slice mini mozzarella balls, add to mixture

Salt and Pepper

Add about an 1/4 of Balsamic and Olive oil
depending on sweetness of balsamic add more if you want. Add more oil if you want

Add sliced Basil [as much as you want]

Stir and let marinade for 1 hr

When ready to serve, take a clove of garlic and rub around the edges of your bread
Toast, and allow some burning

Server immediately
spoon over bread.

2 cloves garlic, peeled and minced
1/4 cup blanched almonds, roasted
1/4 cup blanched hazelnuts, roasted
1 slice fried bread
1 tablespoons finely chopped fresh parsley leaves
Olive oil
Salt and pepper

Using a mortar and pestle or a spice mill or a food processor, grind the garlic, nuts and bread together. Add the parsley and mash until incorporated. Add in enough oil to the mixture to form a thick paste, about 1/4 cup. Season with salt and pepper. Use in the fish stew

2 tablespoons teriyaki sauce
1 tablespoon honey
1 tablespoon butter
1 tablespoon fresh lemon juice
1 1/2 pounds fresh green beans
2 slices bacon
1/2 cup red bell pepper strips
1/2 cup thin onion wedges
1/2 cup whole cashews
In a small bowl, stir together the teriyaki sauce, honey, and butter.
Fill a bowl with cold water and ice cubes.
Bring a large pot of water to a boil and add the lemon juice. Drop in the beans and cook for 4 to 5 minutes, or until beans are bright green. Drain the beans in a colander and then plunge them into the iced water. Drain again and set aside.

In a skillet, cook the bacon until very crispy, crumble and set aside. Saute the bell pepper and onion in the hot bacon fat for 2 minutes. Add the beans, cashews, and bacon to the skillet. Add the teriyaki-honey sauce and toss gently.

1 lb ground turket
1 onion chopped
1pkg hidden valley ranch dressing mix
1 pkg taco seasoning mix
1 can white kidney beans
1 can pinto beans
1 can corn
2 can stewed maters

1 large ripe pineapple, peeled, cored and cut into 1/4-inch pieces
1/2 cup water
3/4 cup granulated sugar

Combine water, sugar and pineapple in a large saucepan and bring to a boil
over medium heat. Stir, remove from heat and let cool. Process in a food
processor to a rough puree. Transfer to a shallow baking dish and freeze
until hard, 4 to 5 hours. Just before serving, chop the ice into fine chunks
with a fork or ice pick. Serve in large goblets. Yield: 4 servings

3 tablespoons dry white wine
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 tablespoon chopped rosemary
Four halibut steaks, (6 ounces each)
Salt and freshly ground pepper
Whisk together the wine, lemon juice, olive oil and rosemary in a small shallow baking dish. Add the halibut and turn to coat. Marinate in the refrigerator for 1 hour, turning once. Preheat grill. Remove fish from marinade and season with salt and pepper to taste. Grill the steaks for 3 to 4 minutes on each side or to desired doneness.
Yield: 4 servings

Vinaigrette:
1 tablespoon paprika, toasted
2 cups fresh orange juice, reduced to 1/4 cup
1/4 cup sherry vinegar
2 teaspoons Dijon mustard
1 cup olive oil
Salt and freshly ground pepper

Heat a pan and add paprika, cook 1 minute. Remove and set aside. In small
saucepan over high heat, reduce orange juice to a syrup. Place paprika,
reduced orange juice, vinegar and mustard in a blender and blend until
smooth. With the motor running, slowly add oil until emulsified. Season with
salt and pepper to taste.

Olive oil
Four 1 pound whole striped bass
Salt and freshly ground pepper

Preheat grill. Brush fish with olive oil on both sides and season with salt
and pepper to taste. Grill the fish for 10 to 12 minutes total. Remove and
serve each person 1 whole fish drizzled with vinaigrette.

Yield: 4 servings

2 bottles dry white wine
3/4 cup brandy
1/2 cup triple sec
3/4 cup simple syrup (equal parts of sugar and water, heat until sugar dissolves and cool)
3/4 cup passion fruit puree
3 oranges, sliced into thin rounds
3 green apples, cored and sliced thin
2 lemons, sliced into thin rounds
Combine all ingredients in a large pitcher. Refrigerate covered, 3 hours or up to 2 days. Serve over ice.
Yield: 4 servings

1 tablespoon olive oil
1/2 pound chorizo, sliced 1/4-inch thick
1/2 cup finely chopped Spanish onion
1 tablespoon finely chopped garlic
1 cup dry white wine
1 cup fresh corn kernels
40 small clams
Salt and freshly ground pepper
1/4 cup coarsely chopped parsley
Loaf of French bread, sliced 1/2-inch thick
Heat the oil in a medium stockpot over mediumhigh heat. Add the chorizo and saute until golden brown on both sides. Remove the chorizo and place on a plate lined with paper towels. Drain all but 2 tablespoons of fat from the pan and return to the heat. Add the onions and garlic and cook until soft. Add the white wine and reduce by half. Add the corn and the clams, season with salt and pepper, and continue cooking until the clams just open. Remove the pan from the heat and add the parsley. Serve in bowls with slices of bread.
Yield: 4 servings

1/4 cup red wine vinegar
1 tablespoon honey
1 pinch saffron threads
1 cup good quality mayonnaise
1 tablespoon minced garlic
Salt and freshly ground pepper
2 pounds new potatoes
1 large tomato, coarsely chopped
1/2 cup finely diced Spanish onion
1 tablespoon finely chopped fresh thyme
1/4 cup coarsely chopped flatleaf parsley
Combine the vinegar, honey and saffron in a small pot. Bring to a boil over high heat; immediately remove from the heat and let sit until cool to room temperature. Combine the mayonnaise and garlic with the saffron mixture in a medium mixing bowl and season to taste with salt and pepper.
Cook the potatoes in a large pot of boiling, salted water until tender. Drain and slice 1/2-inch thick. Place in a large serving bowl and immediately fold in the mayonnaise mixture, tomatoes, onion, thyme and parsley. Season to taste with salt and pepper.
Yield: 4 servings

1 cup sherry vinegar
2 tablespoons Dijon mustard
1/4 cup honey
1 tablespoon ancho chile powder
Salt and freshly ground pepper
4 salmon fillets, 6 ounces each
In a small saucepan over high heat, reduce the vinegar to 1/4 cup. In a mixing bowl, combine the vinegar syrup with the mustard, honey, and ancho chile powder and season to taste with salt and pepper. Let rest 30 minutes.
Preheat grill. Brush the salmon with the glaze and grill 3 minutes on each side for medium. Serve with the relish.
Yield: 4 servings
SPICY TOMATO RELISH
2 medium ripe tomatoes 2 tablespoons finely diced Spanish onion
2 tablespoons chopped parsley
1 teaspoon red pepper flakes
1/4 cup red wine vinegar
1/4 cup olive oil
Salt and freshly ground pepper
Combine all ingredients in a bowl and season with salt and pepper to taste. Serve at room temperature.
Yield: 4 servings

2 stalks lemon grass, tough leaves peeled off, cleaned and cut crosswise
into 1inch pieces
1 cup firmly packed cilantro leaves
2 large shallots, peeled
3 scallions, ends trimmed
2 tablespoons fresh lime juice
1/2 cup firmly packed basil leaves
4 jalapeno peppers, coarsely chopped
1 teaspoon freshly grated ginger
1 tablespoon coriander
1 tablespoon cumin
3 tablespoons vegetable oil
1/2 teaspoon salt
1 cup canned coconut milk
4 striped bass fillets, 6 ounces each
Salt and pepper

Place all ingredients except the coconut milk in the food processor and
process until smooth. Transfer puree to medium skillet and cook for 3
minutes. Slowly whisk in the coconut milk until well combined. Let cool.
Place bass in a medium baking dish and cover the marinade. Let marinate for
30 minutes. Preheat grill. Season fillets with salt and pepper and grill on
each side for 3 minutes or until mediumwell.

1/2 cup sugar
1/2 cup water
1-inch piece of fresh ginger, sliced
2 medium mangoes, peeled and pitted
1/2 cup vodka
2 cups ice cubes
Combine the sugar, water and ginger in heavy small saucepan. Stir over medium heat until sugar dissolves. Simmer 5 minutes. Remove from heat. Cover and let steep 1 hour. Strain. Puree mangoes in a blender. Pour into measuring cup. Return 3/4 cup puree to blender. Add 1/2 cup ginger syrup, vodka and ice cubes to blender. Blend until smooth. Serve in martini glasses.

2 boneless chicken breasts
3 tablespoons olive oil
8 small new potatoes, halved
Salt and freshly ground pepper
6 cloves roasted garlic
Six 6-inch flour tortillas
1/2 cup Monterey Jack cheese, shredded
1/2 cup white Cheddar cheese, shredded
2 tablespoons fresh thyme
2 tablespoons vegetable oil
Preheat grill. Brush chicken breasts with 1 tablespoon of olive oil and season with salt and pepper to taste. Grill breasts on each side for 4 to 5 minutes, remove and let rest. Toss the potatoes in the remaining olive oil and season with salt and pepper to taste. Grill flesh side down for 2 to 3 minutes until golden brown, turn over and continue cooking until tender. Place 4 tortillas on an ungreased baking sheet. Spread each tortilla with 2 tablespoons of each cheese, 4 slices of chicken, 1 clove of garlic and 4 potato halves. Sprinkle each tortilla with fresh thyme. Stack the 2 layers and cover with the remaining 2 tortillas. Brush the top tortillas with vegetable oil place oilside down on the grill. Cook on one side until golden brown, turn over and continue cooking until the cheese melts. Cut into quarters and serve immediately.

2 large red beets, trimmed of all but 1-inch of greens
2 large yellow beets, trimmed of all but 1-inch of greens
6 tablespoons olive oil, divided
1/4 cup fresh lemon juice
1 tablespoon finely chopped tarragon
Salt and freshly ground pepper
1 pound arugula, washed and dried
8 ounces soft goat cheese, crumbled
1/4 cup toasted pine nuts
Preheat grill. Rub beets with 2 tablespoons of the olive oil and wrap separately in aluminum foil. Place on the grill over medium heat and let cook for 1 hour or until tender. Remove from foil and let cool slightly. Peel and cut into 1-inch pieces. Whisk together the olive oil, lemon juice and tarragon and season with salt and pepper.
Arrange the arugula on a platter, top with beets, goat cheese and drizzle with lemon vinaigrette. Sprinkle with pine nuts.

2 yellow tomatoes, quartered, seeds removed
2 tablespoons coarsely chopped red onion
2 cloves garlic, coarsely chopped
1/4 cup rice wine vinegar
2 tablespoons basil chiffonade
1/2 cup olive oil
Salt and freshly ground pepper
Two 2 pound flounder, scaled, gills removed, head on
3 tablespoons olive oil
Salt and freshly ground pepper
Place tomatoes, onion, garlic, vinegar and basil in a blender and blend until smooth. Slowly add the olive oil and season with salt and pepper to taste. Place in squeeze bottles
Preheat grill. Brush flounder with olive oil and season with salt and pepper to taste. Grill on each side for 4 to 5 minutes or until cooked through.

Ice
7 ounces vodka
1- ounce vermouth
1/2 cup mango puree
Blueberries for garnish
To a martini pitcher add ice, vodka, vermouth, mango puree - stir. Strain into martini glasses. Garnish with blueberries.

16 slices French bread, sliced 1/2-inch thick
Olive oil
Brush bread with olive oil on one side and grill oiled side down until golden brown. Top with the following toppings.

White Bean:
1 cup cooked white beans, if using canned, rinsed and drained
1 tablespoon balsamic vinegar
2 cloves garlic, finely chopped
1 tablespoon olive oil
1 tablespoon finely chopped fresh rosemary
Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes.

Tapenade:
1 cup black nicoise olives, pitted
1 tablespoon capers
3 cloves garlic
2 anchovy fillets
1 tablespoon fresh lemon juice
1/4 cup olive oil
Combine all ingredients in a food processor and process until smooth.

Fresh Tomato:
2 tomatoes, finely diced
2 cloves garlic, finely chopped
1 tablespoon olive oil
2 tablespoons fresh basil chiffonade
Salt and freshly ground pepper
Combine all ingredients in a small bowl and season with salt and pepper to taste.

Saffron-Yellow Pepper Vinaigrette:
2 yellow peppers, charred on the grill, peeled, seeded and coarsely chopped
1/3 cup rice wine vinegar
6 cloves garlic, coarsely chopped
Pinch saffron threads
1 tablespoon honey
1 tablespoon Dijon mustard
3/4 cup pure olive oil
Salt and freshly ground pepper

In a blender or food processor, combine the peppers, vinegar, garlic, saffron, honey, and mustard and blend 30 seconds. With the motor running, slowly add the oil until it emulsifies. Season to taste with salt and pepper.

Spanish Spice Snapper:
3 tablespoons whole cumin seeds
3 tablespoons whole coriander seeds
1/4 cup Spanish paprika
2 tablespoons lemon zest
2 tablespoons orange zest
2 whole red snapper, 2 pounds each, scaled and gutted
3 tablespoons olive oil
Salt and freshly ground pepper

Preheat oven to 450 degrees F. Place cumin and coriander in a spice grinder and grind finely. Mix together the cumin, coriander, paprika and zest and place on a large plate. Score the fish on each side, season with salt and pepper and dredge 1 side in the spice mixture. Heat the olive oil in a large oven-proof sauté pan, over high heat until smoking. Place the fish, spice-side down into the pan and sauté until golden brown. Turn the fish over, place in the oven and continue cooking for 6 to 8 minutes or until cooked through. Fillet the fish and drizzle with the Yellow Pepper-Saffron Vinaigrette

Braised Broccoli:
3 tablespoons olive oil
2 anchovies, minced
4 cloves garlic, finely sliced
1 cup dry white wine
1 pound broccoli, timmed and cut
1/2 cup chicken stock
Salt and freshly ground

Heat oil in a medium Dutch oven over medium heat. Add anchovies and cook for 1 minute. Add garlic and cook until lightly golden brown. Add wine and bring to a simmer. Add broccoli and chicken stock, cover and cook for 2 to 3 minutes. Remove cover and cook until all liquid has evaporated and the broccoli is tender.

Yield: 4 servings

2 tablespoons butter
2 shallots, finely sliced
2 cloves garlic, finely chopped
1 cup Myers's dark rum
4 cups Chicken stock
1 teaspoon coarsely ground black pepper
2 tablespoons molasses
Salt

Melt butter in a medium saucepan, add shallots and garlic and saute until
soft. Add rum, bring to a boil and reduce to 1/3 cup. Add stock, bring to a
boil and reduce the heat. Whisk in remaining ingredients and simmer until
reduced to 2 cups. Season with salt and pepper to taste. Serve at room
temperature.

4 filet mignon steaks, about 8 ounces each
Olive oil
Salt and freshly ground pepper

Preheat grill. Brush each steak with olive oil and season with salt and
pepper to taste. Grill for 3 minutes on each side for medium-rare doneness.
Drizzle with Rum Sauce

12 Peruvian purple potatoes, cooked and skin removed, cut into 3/4-inch dice

1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced small
1 red onion, diced small
1/4 cup coarsely chopped cilantro leaves
1/3 cup champagne vinegar
2/3 cup olive oil
Salt and freshly ground pepper

Place warm potatoes, peppers, onion and cilantro in a large bowl and toss to
combine. Whisk together vinegar, olive oil and salt and pepper. Pour
vinaigrette over potatoes and season again with salt and pepper to taste.

Yield: 4 servings

All recipes Copyrighted by Bobby Flay 1998

Copyright, 1998, TV FOOD NETWORK, G.P., All Rights Reserved

4 slices Cuban bread or French bread (cut 1/2-thick)
Olive oil
1/4 cup mixed chopped herbs (basil, parsley, thyme)
Salt and freshly ground pepper
1 vine-ripened tomato, cut into 4 slices
1/2 cup Spanish Tetilla cheese or Muenster or Jack
4 cups mesclun greens
4 hard cooked eggs, peeled and quartered

Preheat grill. Brush both sides of bread with olive oil and grill on first
side until lightly golden brown. Turn over, sprinkle 1 tablespoon of the
mixed herbs over each slice of bread. Meanwhile brush each tomato slice with
oil and season with salt and pepper to taste. Grill for 1 minute on each
side and immediately place 1 slice of tomato on top of each slice of
herb-topped bread. Sprinkle 2 tablespoons of the cheese over the tomato,
close the lid and grill until the cheese begins to melt. Toss mesclun in a
few tablespoons of the vinaigrette and divide among 4 plates. Top each salad
with a slice of the grilled bread and drizzle with the vinaigrette. Garnish
with hard cooked eggs.

Vinaigrette:
1/4 cup sherry vinegar
1 heaping teaspoon finely grated orange zest
3/4 cup olive oil
1 small shallot, finely chopped
Pinch of cumin
Salt and freshly ground pepper

Whisk all ingredients together and season with salt and pepper to taste.

Yield: 4 servings

Mesa Steak Sauce:
1 cup ketchup
1/4 cup horseradish
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons maple syrup
1 teaspoon Worcestershire sauce
2 tablespoons ancho chile powder
Salt and freshly ground white pepper
Mix together in a small bowl until combined. Season with salt and pepper to taste.

4 rib eye steaks (6 ounces each)
1 cup Mesa Steak sauce
Salt and freshly ground pepper
1 vidalia onion, peeled and sliced into 1/2 inch thick slices
4 plum tomotoes, sliced in half
Olive oil
8 cups baby spinach, washed
2 tablespoons balsamic vinegar
2 tablespoons olive oil
Poblano Vinaigrette:
2 poblano pepers, roasted, peeled and seeded
1/4 cup chopped red onion
3 tablespoons fresh lime juice
3/4 cup olive oil
1/2 cup spinach leaves
1 teaspoon honey
Salt and freshly ground pepper

Place steaks in a shallow baking dish and cover with the steak sauce,
let marinate for 2 hours, turning once. Preheat grill. Remove steaks
from marinade and season with salt and pepper to taste. Grill for 3 to
4 minutes on each side for medium-rare doneness. Remove and let rest.
Brush onion slices and tomatoes with olive oil and season with salt
and pepper to taste. Grill on both sides until just cooked through.
Place spinach in a large bowl and toss with balsamic vinegar, olive
oil and salt and pepper to taste.

Divide the spinach among 4 large
salad dishes or platters. Slice each steak into 1/2-inch thick slices
and fan on top of the spinach. Garnish with grilled tomatoes and
onions and drizzle with Poblano Vinaigrette.

Combine poblanos, onion and lime juice in a blender and blend until
smooth. While the blender is running, add the oil slowly until
emulsified. Add the spinach and blend until smoooth. Add the honey and
season to taste with salt and pepper.

Avocado-Corn Relish:
2 Haas avocado, peeled, seeded and coarsely chopped
1 cup roasted corn kernels
3 tablespoons finely diced red onion
1/4 cup coarsely chopped cilantro
1/4 cup fresh lime juice
2 tablespoons sour cream
Salt and freshly ground pepper
Combine all ingredients in a bowl and season with salt and pepper to taste.
12 sea scallops
Olive oil
Salt and freshly ground pepper
1 bag baked or fried flour tortilla chips
1/4 cup finely chopped parsely
Preheat grill. Brush scallops with oil and season with salt and pepper to taste.
Grill the scallops for 2 minutes on each side. Arrange tortillas on a serving platter,
top each with a layer of relish and 1 scallop. Garnish with parsley.
Yield: 4 servings

Mashed potatoes and saffron broth:
2 quarts chicken stock
1 large pinch saffron (about 1/4-ounce)
Salt
5 large Idaho potatoes, peeled and cubed
1/3 cup unsalted butter, cut into pieces
1 1/4 cups warm milk
Freshly ground white pepper
3 large shallots, minced
1 tablespoon chopped garlic
2 tablespoons olive oil
1/2 cup finely chopped green onions

In a large saucepan combine chicken stock and saffron and
bring to a boil. Add salt to taste, add potatoes and cook,
covered, until fork-tender, about 15 to 20 minutes. Strain
liquid into another large saucepan and reserve. Add butter
to potatoes and stir and mash until completely melted. Add
milk, stir well, and add salt and pepper to taste. Keep warm
while making the halibut. In a saucepan sauté shallots and
garlic in olive oil until wilted, about 3 minutes. Add
reserved saffron stock and simmer for 10 minutes. Add green
onions and simmer 5 minutes. Keep warm until ready to serve.

Halibut:
8 (6-ounce) halibut fillets
Creole seasoning, recipe follows
1/4 cup olive oil
1/2 cup saffron broth from above

Preheat oven to 425 degrees F. Season halibut fillets with
Creole seasoning on both sides. Rub fillets with olive oil
and place on a lightly oiled shallow casserole or baking
sheet with sides and pour saffron broth around fillets.
Cover filets loosely with parchment paper or aluminum foil
and bake for 5 minutes, uncover and bake another 5 minutes,
or until flesh flakes easily. Serve fillets in a large bowl
on top of MASHED POTATOES, with SAFFRON BROTH ladled over
all and fish topped with a generous dollop of TOMATO AND
BLACK OLIVE RAGOUT.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou
Blast): 2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly. Yield: 2/3 cup

Garides Me Saltsa


shrimp in tomato, wine, and feta cheese
serves 4
4 medium tomatoes or 1 1/2 cups chopped & drained tomatoes
1 1/2 lb. raw shrimp with tail on
6 tblsp olive oil
1/4 cup finely chopped onion
1/2 cup dry white wine
2 tblsp finely chopped flat leaf parsley
1/2 tsp oregano
1 tsp salt
pepper
2 oz feta in 1/4 inch cubes

Chop tomatoes. Devain shrimp. Heat oil in skillet. Saute onions until translucent (5 min). Stir in tomatoes, wine, 1 tablespoon parsley, the oregano, salt & pepper. Bring to a boil, cook uncovered until thickened to a ligh puree. Add shrimp, cook over moderate heat 5 minutes. Add cheese, sprinkle w/parsley. Serve w/crusty bread.

1 1/2 cup corn meal
1 cup whole wheat flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 teaspoon of salt
1/3 cup brown sugar
1 cup milk
1 egg
1/4 cup vegetable oil

2 tsp. olive oil 3 large garlic cloves, peeled and minced 1
tsp. grated lemon zest 2 lbs. fresh spinach, stemmed and
washed (but not dried) 2 tsp. salt, plus pepper to taste 1
lb. bay scallops (small and sweet) 2 tbs. fresh lemon juice
1/4 c. white wine

Heat 1 tsp. of oil in large pan over medium heat. Add garlic
and lemon zest and cook, stirring constantly for 20 seconds.
Add spinach and toss until wilted. Drain off liquid and
season with pepper and 1 tsp. of salt. Set aside. Keep warm.
Heat 1 tsp. of oil in heavy skillet over medium heat. Add
scallops and sauté minimally till cooked through - 1 minute.
Remove scallops from pan and add lemon juice and wine. Cook,
de-glazing pan - 15 seconds. Remove from heat, add scallops,
season with pepper and remaining salt to taste. Mound
spinach on four plates, surround with scallops, serve
immediately. Yield: 4 servings.

4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

6 stalks asparagus, trimmed
1/4 cup olive oil, divided
Salt and freshly ground pepper
Brush asparagus with 2 tablespoons of the oil and season with salt and pepper to taste. Grill for 4 to 5 minutes, until just cooked through. Cut on the bias into 1/2-inch pieces. Set aside.
6 to 7 cups simmering vegetable stock
1 onion, finely chopped
2 shallot, finely chopped
1 cup dry white wine
2 cups arborio rice
1 cup fresh corn kernels
1/2 cup fresh peas
Salt and freshly ground pepper
8 basil leaves, chiffonade
Freshly grated Parmesan cheese

Use side burner or preheat grill. (Have stock simmering on grill or burner) Heat the oil in a medium saucepan, add the onions and shallots and cook until soft. Add the rice and stir to coat with the oil. Add the wine and completely reduce. Begin adding the stock 1 cup at a time, stir until absorbed. Repeat with the remaining stock and continue cooking until al dente. Fold in the asparagus, corn and peas and season with salt and pepper. Remove from heat and fold in the basil. Serve with Parmesan cheese on the side.
Yield: 4 servings

1 cup fresh mint leaves
1/2 cup fresh parsley leaves
1 small shallot, finely chopped
2 tablespoons pine nuts, toasted
2 tablespoons freshly grated Romano cheese
1 teaspoon lemon zest
1 cup olive oil
Salt and freshly ground pepper

Combine first 6 ingredients in a food processor and pulse until almost
smooth. With the machine running, slowly add the olive oil until emulsified.
Season with salt and pepper to taste.

1 pound orzo pasta, cooked al dente
1/2 cup Mint pesto
1/2 pound fresh peas, blanched
Finely chopped fresh parsley

Place the orzo in a large bowl and combine with the pesto. Fold in the peas
and season with salt and pepper to taste. Garnish with fresh parsley.

Yield: 4 servings

1/4 cup olive oil
1 small onion, finely chopped
4 cloves garlic, finely chopped
16 large button mushrooms, stems removed and finely chopped
2 cups fresh bread crumbs
1/4 finely chopped fresh parsley
Dash of hot pepper sauce
4 ounces Gorgonzola cheese, crumbled
Use side burners or preheat grill. Heat oil in a medium saucepan over medium high heat. Add onions and garlic and cook until soft. Add mushroom stems and cook until golden brown. Remove from heat and add bread crumbs, parsley, hot pepper sauce and cheese. Mix until well combined (if mixture looks too dry, add more olive oil.) Season the mixture with salt and pepper to taste. Fill the mushroom caps with the mixture and brush the entire mushroom with more olive oil. Grill over medium heat until tender.
Yield: 4 servings