Pan Seared Sole With A White Wine Mustard Sauce And Zucchini Fritters And Rice Almandine With Cranberries Recipes

PAN SEARED BRAISED HALIBUT IN A PUTTANESCA SAUCE SERVED WITH GNOCCHI AND ESCAROLE

Steps:

• Liberally salt and pepper the halibut. Place 1 tablespoon of olive oil in a medium-sized, non-stick pan. When oil is shimmering, place the halibut, skin-side down, in pan. Cook on both sides for 2 minutes or to desirable color. Place halibut aside. In a medium-sized saute pan over medium heat, add remaining 2 tablespoons of olive oil. Once it is hot, add the shallots, red pepper flakes, and parsley, and saute for 2 minutes. Then add 3 of the 4 garlic cloves, and cook another minute. Deglaze pan with 1/2 cup of the white wine and add tomatoes, capers, olives, and halibut. Cook on low heat until most of the liquid is evaporated and fish is firm to the touch.
• To plate: Place escarole in center of plate; put halibut on top of escarole, then surround fish and escarole with Gnocchi. Finish with sauce as needed.
• Place olive oil, garlic, and red pepper flakes in a small saute pan over medium heat. When the garlic starts to brown add roughly chopped escarole until wilted add a dash of salt and pepper and finish with white wine.
• On a clean cooking surface (cutting board) place the flour spreading it out to make a well about 6 inches in diameter. In the middle of the well place the eggs, cheeses, salt, and pepper. Stir mixture, then slowly incorporate flour to wet mixture until the mixture becomes cohesive. Continue kneading until dough is dry to touch (add more flour, if needed.) Cut small pieces of dough, roll out to make 6-inch rolls, 1-inch in diameter, then using a large chefs knife cut into 1-inch long pieces. When finished, add to a pot of boiling water, gnocchi are done when they float to the top. Drain.

NORTH ATLANTIC PAN SEARED COD WITH NEW ENGLAND SUCCOTASH AND CRANBERRY VINAIGRETTE

Steps:

• Roughly chop the bacon and dried cranberries and set aside. Drain and rinse beans and set aside. Drain the corn, if necessary.
• In a large nonstick skillet over medium heat, melt the butter and milk together. Add the corn, beans, chopped bacon and cranberries and stir to combine. Reduce heat to medium low and cook for 10 to 15 minutes or until most of the liquid has evaporated, stirring occasionally. Season mixture with salt and pepper, to taste. Remove from heat, loosely cover and set aside until ready to serve.
• While succotash is cooking, prepare the dressing. If you are very short on time, substitute store bought cranberry vinaigrette and add 1 tablespoon horseradish.
• In the bowl of a food processor fitted with the blade, combine all ingredients except for salt and pepper. Pulse ingredients until cranberries are roughly chopped and dressing is emulsified. Season vinaigrette with salt and pepper, to taste. Set aside until ready assemble plates.
• Rinse and pat fillets dry. Combine the flour and salt and pepper in a shallow dish. Coat fish on all sides with seasoned flour, shaking off the excess and set fillets aside.
• In a large nonstick skillet over medium-high heat, melt butter and olive oil. Heat melted mixture until hot but not browned and place the fish in the skillet, leaving space between the fillets. Cook 4 to 5 minutes on the first side and turn fillets over carefully. Continue cooking until flesh is firm and no longer opaque, about 5 more minutes. Remove fillets to a plate and set aside.
• While fish is cooking, slice the tomatoes in half and assemble plates. Evenly distribute arugula among 5 plates and arrange in a small mound. When fish is cooked, lean the cod fillet against the arugula and place a scant cup of succotash on the plate touching both the fish and arugula. Drizzle 2 tablespoons cranberry vinaigrette over arugula and succotash and top greens with 6 tomato halves per plate.
• Enjoy!

PAN FORTE WITH WARM PECORINO

Steps:

• Place a sheet of parchment paper on a sheet pan then place a piece of rice paper down and 4 (4-inch) flan rings on that.
• In a large bowl, combine the toasted nuts with the cinnamon, ginger, cloves, nutmeg, pepper, flour, and cocoa powder. Add the cut up fruit and toss.
• In a small saucepan, combine the honey and sugar and bring it to a boil without stirring, brushing down the walls of the pan occasionally to avoid sugar crystals from forming. Cook to softball stage (240 degrees) then pour over the fruit mixture. Stir quickly to combine. It will be sticky and thick.
• Preheat oven to 300 degrees F.
• Dip your hands into water and grab a handful (about 1/4) of the mixture. Pack it into the rings and bake for 1 hour until slightly puffed up on top and the surface is no longer shiny. Remove from the oven and cool in the ring. Trim the rice paper to the edge of the mold and wrap in plastic to store at room temperature.
• To serve, cut wedges and place them on plates. Heat up a flat top griddle or large frying pan and cook the slices of cheese on one side until lightly browned then flip them over to brown the other side. The center will get gooey. Place next to the pan forte, drizzle with olive oil, and serve with some good crusty Italian bread.

PAN-SEARED CHICKEN WITH MUSTARD SAUCE

Steps:

• Place chicken between 2 sheets of waxed paper. Using meat mallet, lightly pound chicken until it is 1/2 inch thick. Season generously with salt and pepper.
• In a large fry pan over medium-high heat, melt butter. Add chicken breasts, and cook, turning once, until golden on both sides and opaque throughout, 8-10 minutes total. Transfer chicken to a separate plate.
• Keep the pan on medium-high heat, and stir mustard seeds into the pan drippings. Cook, stirring for about 15 seconds. Add the wine and broth and bring to a simmer.
• Reduce heat to medium and cook, stirring until slightly reduced, 1-2 minutes.
• Stir in cream and mustard and cook for 1 minute to blend the flavors.
• Return chicken breast halves and any accumulated juices to the pan, reduce heat to medium, and simmer for about 1 minute. Season with salt and pepper.
• Slice the chicken and divide among dinner plates. Drizzle with sauce and serve immediately.

PAN-SEARED RIB EYES WITH MUSTARD & WHITE WINE CREAM SAUCE

Steps:

• Preheat your oven to 350 (for finishing).
• First brush your rib eyes down with a small amount of olive oil.
• Then, take a small bown and mix the mustard, coarsely cracked black pepper, and salt.
• Rub this mixture into your rib eyes.
• Now take your pan and add a bit of olive oil, and sear your steaks about 3 minutes on each side.
• Transfer seared steaks to a sheet panthe steaks to a sheet pan and finish cooking in a 350 degree oven for around 10 minutes or so to obtain a medium rare steak.
• Reserve a bit of the oil in the skillet that the steaks were seared in, and over medium-high heat saute your shallots until they are nice and browned/glazed (approx 2 1/2 mins).
• Add your white wine and reduce for approximately 3-4 minutes, until 1/2 of the liquid remains.
• Add heavy cream to the skillet and stir in the green peppercorns.
• Continue to reduce sauce over med/high heat until reduced to about half.
• Whisk in both of your mustards until thoroughly blended.
• Season with salt and pepper.
• Serve over ribeyes.

SOLE WITH MUSTARD SAUCE

Steps:

• Place the yogurt in a paper-towel-lined sieve over a bowl and let drain for at least 3 hours.
• Melt the butter in a large nonstick skillet over medium heat. Add the sole and cook until just cooked through, about 3 minutes per side. Remove from the skillet, season with salt and pepper to taste and keep warm.
• Place the shallots in the skillet and saute until softened, about 30 seconds. Add the wine and stir frequently until reduced by half, about 2 minutes. Turn the heat to low and whisk in the mustard. Whisk in the yogurt and cook until just heated through. Stir in 1/2 teaspoon of salt and pepper to taste.
• Place 1 sole fillet on each of 4 plates, spoon the sauce over and sprinkle with the scallions. Serve immediately.