House Special Fried Rice, Roche style

 Another fast, easy, and delicious fried rice creation from Nick’s kitchen, you must try this. It’s full of nutrients, low on fat and calories, and oh, did I mention full of flavors?

Ingredients

Brown rice 6 cups cooked

Scallops, 8 oz., small

Shrimp, 8 oz. bay size

Shallots, 4 tbsp chopped

Scallions, .75 cup, chopped

*Peppers, 1 large, chopped

Garlic, 10 cloves

*Kikoman Stir Fry Sauce, 1.25 tbsp

*Eden Mirin (rice cooking wine), 3 tbsp

*Kikkoman Lite Soy Sauce, .35 tbsp

Egg, fresh, whole, raw, 2 large

*Extra Virgin Olive Oil, 4 tbsp

Salt, .5 tsp

Chicken Breast (cooked), no skin, 4 ounces chopped

fresh ginger, 3 teaspoons chopped

Tips

You can also use 1 tablespoon of oyster sauce for added flavor. When doing so, add it to the cooked vegetables and seafood before you add it to the rice.

Pre-cook your rice as per package directions.

While rice is cooking, saute ginger, garlic, bell pepper, and shallots in 2 tablespoons of olive oil over medium high heat for approximately 6 minutes. Add half the Mirin, stir.

Remove ingredients from pan into a bowl. Set aside.

In same fry pan, saute shrimp and scallops in 1 tablespoon of olive oil over medium high heat for 5 minutes, frequently stirring. Salt and pepper with half the salt. Remove seafood from pan and add to cooked vegetable bowl.

Clean fry pan, spray with cooking spray. Lightly scramble raw eggs and saute over medium high heat, stirring so as to make scrambled eggs. DO        NOT OVERCOOK. Remove eggs to a small bowl.

When rice is cooked, stir fry in large fry pan with remaining olive oil

over medium high heat, stirring frequently.

To the bowl with seafood and vegetables, add the remaining Mirin, stir fry sauce, salt, lite soy sauce, pepper, chicken breast (chopped), and stir well.

Add ingredients to the rice, stirring well and making sure to scrape the bottom of the pan. Add the chopped scallions (green onions) and cooked eggs and stir well.

Turn heat off, remove pan and taste for proper seasonings. If you want more salt, add another teaspoon of lite soy sauce. Serve hot.

Serving Size: makes 8 servings approx. 1 1/2 cups each

Number of Servings: 8

Now THIS is the real Happy Meal

So you think McDonald's is the only place that serves a Happy Meal? Think again. This IS the Happy Meal. If you have Diabetes, this is your Happy Meal. If you are watching your weight, this IS your Happy Meal. If you have high blood pressure, this is your Happy Meal. If you are watching your cholesterol or sodium, this is your Happy Meal! Let's face it, if you want good all around health, what you see pictured is your Happy Meal.

Flavor is not a sacrifice here. The halibut is delicious and moist, the Yukon Gold potato is sweet and creamy, the roasted garlic is savory and adds depth to the flavors, and the vegetables provide a wonderful compliment to the fish. Everything about this dish is happy and it will certainly satisfy your appetite. Are you ready for the numbers? You won't believe this. Here we go:

Total calories   325

Total fat   6 grams

Total cholesterol   43 mg.

Total protein   35

Total carbs   40

Total sodium   513 (less than 25% of daily allowance)

Compare this happy meal with all the other happy meals out there and you'll agree, this is the REAL one!

In addition to the above, this dish provides a good percentage of your daily vitamin C, A, and B6, as well as iron, potassium, magnesium (super good for the heart), and a good source of dietary fiber.

The incredible thing about this dish is that it was all prepared by either poaching or steaming! And it only took about 30 minutes to make.

Here's what you need per serving:

3 oz. fresh halibut
1 cup of Savoy cabbage, chopped
1/2 cup of fresh green beans
1 small to medium Yukon Gold potato (4 oz.), sliced 1/8 inch thick
6 cloves of roasted garlic
5 garlic spears, slice in 1 inch lengths
1/3 tablespoon of unsalted butter
2 dashes of salt
2 dashes of black pepper
cooking spray
1/2 cup of white wine (or water with 2 tablespoons of rice vinegar

Place the vegetables and potato slices in a steamer, cabbage on the bottom, green beans and garlic spears above that, and potato slices on top. Cover and steam over medium heat (once water begins to boil) for about 7 minutes.

In a saute pan, spray the surface liberally to well coat. Heat pan over high heat. Once the pan is hot and the cooking spray has turned clear, add 3 ounces of halibut fillet or halibut steak and allow to "sizzle" for a minute or so, then add the liquid and capers. Cover and reduce heat to medium low and poach for about 6 minutes. Do not peak!

Once everything is cooked, arrange each item on your dinner dish as you see fit and place the fish over the cabbage. Sprinkle the 2 dashes of salt and pepper evenly over the entire presentation, cut the pad of butter in several chunks, placing one on top of the fish and the others over the potatoes and vegetables. With a spoon, scoop up the capers from the pan and sprinkle over the fish. Finally, place the roasted garlic cloves around the dish. Serve hot and enjoy!

Surprise! London Broil does not speak with an English accent.

You may be surprised (or maybe not) to find that London Broil has nothing to do with London. In fact, this beef dish doesn't even exist in London. It is traditionally a North American dish, particularly the United States and southern Canada, where it sometimes consists of a loaf of ground beef or spiced veal and wrapped with the flank of the beef. But hunt for it in London and you'll be exhausted in your search and left empty handed by days end. Do yourself a favor and stick with the more elegant and spectacular Beef Wellington during your stay there.

So, how did London Broil come to be called as it is? Why not call it American Broil or Canada Loaf? The search for the answer runs endless with no real results; therefore, if there is anybody out there that knows the TRUE story of how this became known as London Broil, you are welcome to comment on this post.

London Broil is usually prepared with a cut of flank steak. More recently however, other cuts of meat have been drawn into the fold such as Top Round and Top Sirloin. The term appears to be more the way this meat is prepared than the cut of beef itself. Traditionally, the cut of beef is marinated, then seared, and finally broiled or cooked over a grill. It is then allowed to rest for a short time to allow the juices to set, and then sliced thin diagonally across the grain. You can serve it with a light sauce made from de-glazing the pan it was cooked in with a half cup of red wine, or simply with a side of Dijon mustard, which gives each bite a bit more of a punch and tends to accentuate the flavor.

One thing to remember when preparing London Broil, do not overcook it! It should be prepared either rare or medium rare. If you cook it to medium or well done, you might as well return it to your butcher and see if he can pound it into some new leather sandals just in time for Summer. And if you got a three pounder, he might be able to squeeze a pair for a loved one as well.

There is a great tendency for beef to cook too dry and quickly under a broiler; therefore, it is important to watch it carefully, turning it every few minutes. Since it needs to have intense heat 3 inches from its surface, leave the oven door ajar with a knife so that the heating elements don't turn off and on. With the door shut, it will bake and you will have a drier and more well done finished product. Remember, these cuts of meat don't contain much marbling (fat), a component that tends to keep meat moist and juicy, so a broiler promotes evaporation. Again, if the door is shut, there is no where that evaporation can go, which can result in partial "steaming" effect.

The other method of preparing London Broil is to grill it. Grilling works well in that you get a nice searing and caramelization and any steam just escapes without it contributing to the cooking process. When grilling, make absolutely sure that the grill is very hot before placing your cut of beef on it. You will get much better results that way and your beef will have the nice semi charred exterior grill lines, while leaving the center a nice deep pink, just the way you want it.

There is a third method of preparing this dish and that is by simply heating a skillet to a high heat, then adding some olive oil, allowing it to begin to smoke and then placing your cut of meat in the pan. Saute it on high heat for about 3 1/2 minutes on each side for a 1 1/2 inch thickness.

Finally, an important factor to remember when you are picking out your cut of beef, buy vertical as opposed to horizontal. What this means is select a thicker cut with a smaller surface as opposed to thinner and larger in area. By doing so, you are almost guarantee that your beef will be cooked to perfection. Buy a cut that is a good 1 1/2 to 2 inches thick and you will be very happy with the results.

Whatever cut of beef you choose to prepare a London Broil, enjoy it. It is a wonderful way of preparing beef and a smaller cut will go a long ways. Pair your beef with green beans and mash potatoes or keep it light and serve it alongside a tossed green salad with an olive oil and rice vinegar dressing. And always have a nice slice or chunk of crusty French or Italian bread to soak up those wonderful juices.

The complete "how to" on making the best Mousse Au Chocolat

Anyone who doesn't like chocolate just, well, doesn't exist. Even  those who are allergic to this gift from the gods love it, but just can't eat it. From the time we were toddlers taking our first steps on our own, chocolate has been a part of our lives. There is no holiday without it and no birthday that it doesn't partake in the  celebration When asked what our favorite desserts are, chocolate is certain to be a dominant ingredient for a large percentage of us. It is all around us, no matter where we look or where we go. We can't escape it because it's what we love and it's what we give when we want to show our love for someone special.

As a chocolate lover, you haven't lived until you've experienced a serving of a great Mousse au Chocolat. For those of you that still call it pudding, you simply haven't tried it before. Once tasted, you will clearly notice there is no comparison between the two and you may never go back to pudding again.

You've waited long enough to try your hand at what may be the best Mousse au Chocolat you have ever eaten! Trying this recipe creation is seriously recommended for those who have never eaten this dessert before (and for the rest of you as well). Follow the directions carefully and you will certainly find the pot of gold at the end of this cocoa rainbow. Begin by gathering your ingredients, enough for 6 to 8 servings:

9 oz. Dark 70% semi sweet chocolate

5 Large eggs, yolks and whites separated

1.5 Cups of heavy cream (for whipping) + 2 tablespoons of heavy cream

4 Heaping teaspoons of finely ground granulated sugar (see below)

2 Teaspoons of vanilla extract

1.5 Ounces of Grand Marnier or Cognac

1 Tablespoon of unsalted butter

Finely granulated sugar you can make yourself

Let's begin by making our finely ground granulated sugar. You can find this type of sugar, often called baker's or castor sugar, in the store next to the regular sugar. It's very fine granules are excellent for making sweet sauces and baking; however, it tends to be very expensive. Save yourself a lot of money and make your own. Using an electric coffee grinder, fill it 3/4 to the top with regular sugar and grind it for about 20 seconds. You will end up with a sugar that has very fine granules. Make extra for future dessert ideas. You will find it very useful. Set aside 4 heaping teaspoons for this dessert.


Now you will prepare the first part of this mousse by making what is called a Sauce Sabayon. This Sabayon is a bit different in that we'll use less liquid than usual so that you get a somewhat thicker consistency. You will need a hand mixer with the whisk attachment, a large metal mixing bowl, and a large pot with about an inch or two of water.

Begin whisking the yolk on high

Bring the water in the pot to a simmer, just barely bubbling. Place the metal bowl over the pot, making sure the bottom doesn't touch the water or your egg yolks will cook too much and become scrambled. Add the eggs, the sugar, 1 teaspoon of vanilla extract, and Grand Marnier (or Cognac) and with your blender, whisk on high for about 5 minutes. Make sure to cover the entire bottom of the bowl while whisking, including the edges. What you are doing is getting as much air into your sauce so as to get a fluffy consistency, much like you would do for making whipped cream. When ready, your egg yolk will have tripled in volume and turned to a light pale yellow color. Remove bowl from the pot and set aside.

After 5 minutes, mixture has tripled in volume

Next, you will prepare the second part of your mousse, the melting of your dark chocolate into a smooth, silky thick consistency. Using a double boiler this time, add your chocolate, butter, and 2 tablespoons of heavy cream to the upper portion of the double boiler. Bring the water to a simmer, water barely bubbling. If you need to, add another tablespoon of heavy cream while melting the chocolate. As the chocolate is beginning to melt, slowly begin to stir with a wooded spoon, making sure the butter and cream are well incorporated, as the chocolate becomes more liquid, stir steadily until all has melted and you have a smooth texture. Remove double boiler from the heat.

Place chocolate & butter in double boiler

Continue folding until chocolate & Sabayon are well blended

Now add a bit of the Sauce Sabayon to the chocolate (2 tablespoons) and stir until blended. Repeat the process a second time.

Once chocolate has cooled to warm, transfer 1/3 of it to your bowl with the Sauce Sabayon, and with a rubber spatula, begin to fold the chocolate into the sauce. Next, fold the second third of the chocolate, fold, and finally fold the remainder of the chocolate into the sauce. Be careful not to "mix" the chocolate into the sauce or you will rid it of some of the air. Just continue to fold, while turning the bowl at the same time. After a couple of minutes you will have a nice smooth chocolate mixture. Set the bowl in the fridge.

Whipped cream to stiff peaks

In part three, you will whip the cream to stiff peaks. Into a large chilled metal bowl, add the cream and 1 teaspoon of vanilla extract, and beat on high until stiff peaks have formed. Bring out the bowl with the chocolate from the fridge, and with your rubber spatula, begin to fold the cream into the chocolate, much as you did before. Fold the cream in 3 equal parts, making sure to fold each part completely before adding another. Once complete, return the bowl to the fridge.

Beaten egg whites

Fold egg whites delicately

Finally, you will whisk your egg whites to stiff peaks. Rinse the bowl you used for the cream and add the egg whites. Beginning with medium high speed, whisk the egg whites, gradually increasing speed to high. Continue until egg whites make nice peaks. Again, remove the chocolate mixture from the fridge and begin folding the egg white into the chocolate, being very delicate in doing so to not lose volume. Fold a couple of spatulas full at a time. Continue folding until you have incorporated all the egg whites and your mousse is completely blended. Transfer your Mousse au Chocolat into a nice clear glass presentation bowl and refrigerate for 1-2 hours before serving. Enjoy!

Turmeric and coconut cream add a whole new dimension to the classic Leek and Potato Soup

There's something wonderful about working the art of Cuisine. Like a painter with his/her palate of basic oils or acrylics, blending primary colors to create entire new ones only limited by an imagination, so too is the Chef and his/her vast array of fresh ingredients, spices, and herbs in creating new recipes from the old classics. This idea did not go unnoticed in this latest creation, Turmeric Leek and Potato Soup.


Providing Indian ingredients to this classic soup opens a whole new window to what you can do with potatoes and leeks and introduces new flavors that you might not have thought about blending. The coconut cream enhances the smooth and silky texture that you will notice from the very first spoonful, while the turmeric adds the accent of an ever so gentle curry undertone that will leave you wondering why you haven't thought of this before.

It's time to seize the opportunity to experience this new recipe for yourself. The ingredients are easy to find, the preparation is quick and simple, and the results of your efforts will wow your most discriminating guests.


Ingredients

13 oz. (370 gm) leek stalk, sliced in 1/4 inch thickness
2 medium size Russet potatoes (about a pound)
3 medium shallots, chopped (about 1/2 cup)
5 cloves of garlic, crushed and chopped
4 cups of water
2 tablespoons of olive oil
1/3 teaspoon of ground black pepper
1 teaspoon of salt (additional to taste, if needed)
1/2 cup of coconut cream
1 tablespoon of butter, unsalted
1 teaspoon of Turmeric powder
1 tablespoon of plain low fat yogurt or Greek yogurt
Chopped fresh parsley for garnish


Directions

Prepare ingredients and gather cooking pots and utensils. Peel and cut the potatoes into 1 inch squares, slice the leeks into 1/4 to 1/2 inch slices and soak in cold water for 10 minutes, then remove into a dry bowl with your hands, chop shallots, crush garlic with a knife and then chop finely.

In a 8 to 10 inch diameter pot, heat the olive oil over medium high heat. When oil is hot, saute the shallots until translucent, then add the garlic. Continue to saute for another minute.

Begin to add the leeks a handful at a time, saute for about a minute between handfuls. Once all leeks are cooking, stir and continue to saute for another few minutes reducing heat to medium.

Next, add the 4 cups of water and bring to a boil. Once water is boiling, add the potatoes, salt, and pepper and lower heat to low, cover, and continue to cook for about 20 minutes.

After 20 minutes, using a fork, check to make sure the potatoes are tender and cooked. Using a ladle, transfer approximately 4 scoops into a prepared food processor.

To the food processor, now add the coconut cream, butter, and Turmeric powder. Process until everything is well blended and the mixture is silky smooth. Once accomplished, return the mixture to the pot with the remainder of the soup, stir until well blended.

Lower heat to simmer and allow to finish on simmer for another 5 minutes. Serve hot, with a sprinkle of chopped fresh parsley or cilantro. Perform a final taste to adjust your salt and pepper to your desired level.  Enjoy.

This preparation should serve 8 ounce portions for a party of six.

Tips

When preparing the leeks, cut the top 2 inches of the stalks and discard; however, please use the rest of the green as well as the white parts. The green part is where most of the nutrients are and it enhances the flavor of your soup.

Healthy, hearty, good for your heart salad, a must try!

With Spring in full swing and Summer just around the corner (hard to believe already), it's a perfect time to resurrect that box of healthy habits we had put away for the Winter. There's no better way to get into that swing than a hearty salad of fresh broccoli and zucchini, along with cherry tomato halves, tossed in warm Dijon dressing. Your heart and body will thank you for this with its low calories, low sodium, and low saturated fats.

This preparation is perfect for 4 servings and if so desired, can be served with a slice of crusty French bread and slivers of Gruyere cheese for the added benefits of calcium and Vitamin D. Total calories per serving is just 175, sodium of only 177 mg., and no saturated fat or cholesterol! You'll be surprised how flavorful this is. Ingredients you'll need for this wonderful salad are:

5 3/8 oz. fresh zucchini (equals 1 medium)

12 oz. fresh broccoli (about 2 nice sized crowns)

5 oz. fresh cherry tomatoes (about 1 cup)

3 tablespoons of olive oil

5 cloves of garlic

1 tablespoon of white wine vinegar or rice wine vinegar

1 tablespoon of Dijon mustard

1 tablespoon cold water

salt and pepper to taste

Directions

Begin by preparing the garlic and olive oil. Slice the larger garlic cloves lengthwise down the center to make 2 even halves. Then slice lengthwise in slivers.

Heat the olive oil in a saute pan over medium high heat. Saute the garlic lightly, tossing frequently until garlic slightly changes color to a "champagne" tone. This takes about 2 minutes. Remove pan from heat and allow to cool while you prepare the vegetables.

To prepare the broccoli, heat to boiling, about 2 cups of hot water in a large pot. Add a steamer mesh and steam vegetable covered for about 2 minutes. Remove immediately and cool in a bowl of cold water.

Five ounces of zucchini equates to about 1 medium sized about 1.5 inches in diameter. Cut the zucchini into 4 equal parts. Next slice each part in halves lengthwise. Now, slice each half into 4 strips.

Slice each cherry tomato in half and set aside.

Strain the broccoli and pat dry. Cut into nice individual flowerets and transfer to a large bowl. Add the tomatoes and the zucchini.

To prepare the dressing follow these simple directions. Return the saute pan with the garlic and olive oil to the stove over low heat. Now add the vinegar, water, and Dijon mustard and with a wire whisk, whisk dressing until ingredients are well blended and you have a smooth and silky sauce like texture. Add your salt and pepper to taste and blend one final time. When dressing is warm to the touch, pour it over the vegetables and toss. Sprinkle 2 tablespoons of the fresh chopped parsley over the top and serve with a slice of crusty French bread and Gruyere cheese if you wish. Enjoy :)

Tips

Preparing this dressing over warm heat really brings out the flavors of the mustard and garlic and enhances the depth of your salad. Make sure you don't over heat however! It should be just warm to the touch with your finger.

Stir fried rice lovers, you will remember this one!

If you are a rice lover, that's one thing; however, if you are a stir fried rice lover, this recipe creation propels this grain to a whole new level. And if you follow the preparation to a tee, this dish will take your taste buds to what they may consider taste bud heaven!

Let's face it, things don't get much better to the palate than a dish of fried rice when prepared to perfection and the Chinese have been one of the Masters of this dish since time began. And then along comes this cocky Frenchman (yours truly) who dares step into their culinary territory and try his hand at perfecting something that has already reached its pinnacle. Mais pourquoi, one might ask, would anyone dare stick his or her neck out and try to beat the Champions at their best game? It is perhaps because he loves the challenge.

This creation of a stir fried rice has now been tested by a handful of people and their verdict has been two thumbs up so far. So now you be the judge and jury. Prepare it and see for yourself. Is it worthy of a place at your table?

Precook your rice:

1 cup of brown jasmine rice (uncooked)
2 cups of water
1 or 2 pinches of salt
1 teaspoon of vegetable oil

Follow the directions on the package, bringing the water to a boil in a medium pot. Then add the oil and the salt. Rinse the rice well, drain, and add to the pot. Cover and reduce heat to low and simmer for 45 to 50 minutes. You can use 1/4 cup less water if you cook for 45 minutes and want your rice a bit firmer. IF you can't find the brown jasmine rice, the traditional white should work fine; however, remember, this dish was prepared with the brown.

While rice is cooking, prepare all the other ingredients:

1 large red bell pepper, diced
2 cups of finely shredded Napa cabbage
5 cloves of fresh garlic, finely diced
1 teaspoon of ginger root, finely diced
1/2 cup of Edamame beans (w/o pods, precooked)
2 lightly beaten medium sized eggs
3 tablespoons of vegetable or canola oil
1 teaspoon of sesame oil
1 medium shallot, finely chopped
1 teaspoon of sesame seeds
3 tablespoons of Mirin (kind of like a rice wine)
2 teaspoons of Hoisan sauce
1 tablespoon of oyster sauce
1/4 cup of hot water
10 shakes of the table salt shaker (about a teaspoon or less)
7 shakes of black pepper

Please note: wait until the final step to add the salt and pepper so that you can taste and judge now much you want. Some people like more salt and others less.

In a medium glass, add the 1/4 cup of hot water, Mirin, Hoisan sauce, and oyster sauce together and stir until well diluted, set aside.

Prepare all your vegetables per the preparation above, chopping and dicing, etc. Place the Edamame beans in a microwavable dish, along with 2 tablespoons of water. Cover tightly, and microwave on high for about 3 minutes and 30 seconds. Set aside and uncover after a minute. Most of the podded Edamame will come frozen, for your information, and it can be found in the frozen vegetable section of your grocery store.

In a large (10 inch) fry pan (or wok, if you have one), add half of the vegetable oil and heat on high, but don't allow the oil to start smoking. Once the oil is hot, add the diced red bell peppers and saute while stirring for about 90 seconds. Next, add the garlic, ginger, and shallots and continue stirring for another 90 seconds.

Reduce the heat to medium high and add the cabbage. Toss and stir so that all ingredients are well mixed together and continue to saute for another 2 minutes. You may, at this time, add 5 shakes of the salt shaker and the ground pepper. Stir, then remove from the pan into a bowl.

Make sure the pan has been scraped with a metal spatula, then add half of the remaining vegetable oil, and quickly saute the 2 beaten eggs over medium high heat. Don't overcook the eggs, Chop and stir with your spatula for about 45 seconds and remove eggs into a small bowl.

Again, scrape the bottom of the pan well, then add the rest of the vegetable oil and the sesame oil into the pan and heat at medium high heat. When oil is nice and hot, it will easily coat the bottom of the pan when you swirl the pan around. Now, add your cooked rice to the pan and stir, scraping the bottom frequently as you stir. Fry the rice for about 2 minutes.

Next, add the sauteed vegetables to the rice and stir so that all ingredients are very well mixed. Add the Edamame beans and continue to saute for another minute. Add the liquid mixture you had set aside and stir until all ingredients are well coated. Finally, add the cooked eggs and do a final stir so they are well distributed throughout the dish. Give yourself one last taste for flavor and add a bit more salt and pepper if needed.

Transfer the fried rice to a heated large serving bowl and sprinkle the sesame seeds over the top. Serve hot all by itself or with your favorite meat. This preparation will yield 6 servings if accompanied by a second item or about 5, if served by itself. Enjoy your creation and please feel free to critique it as you seem fit.

What has 25 calories per ounce, 27 grams of protein per serving, and only 1.5 total grams of fat?

Yes, you heard it correctly, only 25 calories per ounce! A 5 oz. serving of Red Snapper will set you back only 125 calories, provide nearly half of your day's protein at 27 gm., and only 1.5 total gm. of fat. With numbers like these, one can certainly splurge and cook with a little bit of butter and not
feel guilty.

Red Snapper, if found in your local market, should be snapped up (no pun intended) and made a part of your regular meal time entree at least once a week. It's relatively reasonable in price and can be prepared in a variety of ways, including sauteed, broiled, baked, poached, and in stews. It is a fairly firm white fish that a little goes a long ways to satisfying your hunger.

Red Snapper can be purchased filleted, as steaks, or whole (ideal for baking with a white wine braise). Just remember, as with all fish, it doesn't take much time to cook - or overcook. Once overcooked, any fish should be given to the cat. If baked, it's best to preheat your oven to 425F (210C), take your fillet or steak in an oven proof pan, drizzle a little olive oil or melted butter, salt and pepper, and bake on lower rack  uncovered for 8 to 10 minutes max for a 3/4 to 1 inch thickness. Check it at 8 minutes, it should feel tender like the mound on top of your hand between the thumb and index finger. Remove it from the oven and let it set for a minute in the hot pan, then transfer to a heated serving platter. A squeeze of lemon, fresh minced basil or dill and you'll have yourself an entree that will be every bit as good as you will find in any fine restaurant.

Another great way of preparing Red Snapper is by a high heat saute for about 2 minutes, then pouring a half cup of white wine or fish stock with minced garlic and shallots, reducing the heat, cover, and cook another 5 minutes. This preparation is what is featured in this post. Remember an important factor, whenever possible, please select fresh cuts of fish. Smell it, it should have an almost odorless scent of the sea or fresh stream. If purchasing whole, make sure the fish scales are intact, shiny, and not dried out. The eyes should be clear and not milky or cloudy. If the fish department smells fishy when approaching it, turn around and walk away.

Ingredients needed for a serving of 4:

4 Red Snapper steaks or fillets, approx. 5 ounces each, skin on
2 medium shallots, finely chopped
3 cloves of garlic, finely chopped
1 fresh basil stem, leaves sliced in thin strips
1/2 cup of dry white wine
1/4 cup of hot water (if needed, you can use)
3 tablespoons of cold butter, cut into cubes
1 tablespoon of olive oil
1 tablespoon of rice vineager or white balsamic vineager
salt and white pepper to taste
1 teaspoon of lemon zest
1 cup of uncooked medium grain Jasmine rice


Prepare enough steamed white rice for 4 servings, usually 1 cup of uncooked white Jasmine rice will work well. Have this ready about 10 minutes before fish is ready to serve. Follow cooking directions on package as they vary depending on what type of rice you choose

In a large saute pan large enough for 4 pieces of fish, heat the tablespoon of olive oil over high heat. When oil is hot, place the fish in the pan and saute 1 minute on each side. Next, add the garlic and shallots to the pan and saute for another 30 seconds. Finally, add the white wine, reduce heat to low, and cover. Continue to cook for another 5 minutes.

After 5 minutes, remove pan from heat, place fish in a hot serving plate. Leave the liquid, shallots, and garlic in the pan. Return pan to heat, keeping heat on low to medium low. Add the tablespoon of vineager, a couple of tablespoons of the water to the pan. Now little by little, add a bit of the butter, all the while constantly stirring as the butter melts. Continue to slowly add the rest of the butter and the lemon zest. Stirring over low heat, make sure the butter does NOT come to a boil or you will separate the fats and you'll have a mess. When you have a nice smooth and silky sauce that coats your spoon, add salt and white pepper to taste. Once satisfied with the flavor, pour the sauce through a fine strainer into a sauce bowl. Discard the solids left in the strainer. Serve over the fish and rice on each individual guest dish and finish off with  sprinkles of the fresh basil. Serve hot and enjoy.

Savory Tarts - With ease if you please!

What is it about savory that we just can't get enough of? When done right, it just doesn't get any better. The wonderful thing about savory is that no matter where you live, there are a bounty of recipes that will satisfy those cravings. And what do we usually do when we crave savory? Well, most of us don't do it right. We want it quick and easy; however, so many times quick and easy means running to the freezer or convenience store and grabbing a frozen packaged precooked item, popping it into the microwave and two minutes later, presto! It's ready.

The next time you settle for "presto", think about reading the nutritional facts on the back of the package. When was the last time you read that label that should sometimes come with a skull and cross bones with a warning, that gives you the good and bad news about what you're about to consume? Can we talk sodium? Some servings of those savory, quick foods can contain nearly an entire day's worth of sodium, an ingredient that can be more dangerous to your health than fat. It's also amazing to note the amount of sugar contained in some of those quick fixes for cravings.

All in all, you know you can do better in the kitchen with minimal effort and ingredients to fulfill the need to satisfy your savory cravings. And the fact that you have control over and know what's going into your creation, is all the better for you and your health. With proper fresh ingredients, herbs, and spices, you can turn a savory tart for example, into a not-to-bad-for-your-health dish. About the only thing you have to worry about is the puff pastry, which admittedly, is a bit over the top in regards to fats; however, with careful planning, you can counter the bad with the good you put into your filling. Using herbs instead of salt will minimize the sodium intake. Using low fat or part skim milk cheese will balance out the added fat in the crust. And using tasty vegetables, properly prepared, will provide a wonderful bouquet of savory flavors. Roasted red peppers, olives, shallots, and garlic offer wonderful taste enhancers that will satisfy your yearning for a savory bite. Read on . . .

Just think Spring... Please!

It's the dead of Winter, the cold has settled in, and before the month of January has passed, we may very well experience a blanket of snow on the ground; however, don't be dismayed, you can still celebrate Spring and all its colors while in the comfort of your home. And when you look out your window, if you simply look up at the blue sky and not the lifeless trees, you can imagine it's the middle of April and it's nearly lunch time!

This Pork Tenderloin Salad will certainly ease the pains of Winter and like all wonderful Spring season salads, this one is as easy to create as the rest of them,  with all the nutrition your body needs to keep you going for the rest of the day. There's nothing complicated with the ingredients and all are readily available. Here they are for a lunch party of 4:

4 Pork Tenderloin medallions (3/4 inch thick, pounded to 1/4 inch thickness)
3 medium sized ripe tomatoes, cut in wedges, then each wedge cut in half
2 Belgium Endives, sliced in 1 inch lengths
1/2 cup fresh Fennel, thinly sliced
1/2 bunch of fresh Dill, roughly chopped
3 green onions, chopped
3 tablespoons of olive oil
salt and pepper (for pork)
1/4 cup of white wine (dry)

Salad Dressing:

1/2 cup of olive oil
1/6 cup of white rice vinegar plus 2 tablespoons
1 teaspoon of Dijon Mustard
1 tablespoon of honey
salt and pepper to taste

Begin by heating the 3 tablespoons of olive oil over high heat in a large frying pan. Once olive oil just begins to smoke, reduce heat to medium high and place each tenderloin medallion in the pan. Saute for about 2 to 3 minutes on each side until nicely browned and salt each with a couple of shakes, along with the pepper. Medallions should be cooked to medium, but do not overcook!! You want to maintain the moisture content. Remove from pan and set aside to cool to room temperature. Discard the liquid/oil from the pan, but do not wash pan (you will deglaze it shortly).

Prepare all the vegetables as directed and place in a medium size bowl. Toss WITHOUT the dressing, so that all ingredients are well mixed. Set aside.

Prepare your salad dressing, adding all ingredients in a small bowl and beating well with a fork until liquids are well mixed and blended. Set aside.

Return the frying pan over medium high heat. Now add the white wine and deglaze the pan and continue deglazing until the liquid is reduced by half. Shut the heat off, remove pan from stove top and stir in the salad dressing into the pan until well blended.

To assemble, place a medallion of pork in the center of each plate and pour a tablespoon of the dressing over each one. Next, 1/4 of the salad over each medallion. Finally, drizzle several tablespoons of the dressing over each serving. At this time, you can sprinkle of few sprigs of dill over each serving as a final touch. Serve at room temperature and enjoy with a glass of the same white wine, along with a couple of slices of crusty French baguette bread. It goes without saying that one should cook with the same wine they would have no problem drinking!

Avocado all dressed up for the New Year!

Well, it's finally 2013 and we're still here. December 21st came and went just like any other day, ticking minute by minute, hour by hour, until it reached its destination, December 22nd. Like all doomsday predictions of the past, this one proved its doom as well. The proof is in the pudding, we're still standing, this January 1st, 2013!

Yes, we have survived 2012, the holidays, and the countless recipes thrown at us from all corners of the Internet. Along the way, many of us picked up new ideas and applied them to our everyday food preparation. From simple to complex, you may have tried your hand at something new. It doesn't matter if you succeeded or failed; the success was that you tried. You may have spent days planning or been spontaneous, but the result was yours and yours alone. Because of that, you are a better cook today than at this time last year. Congratulations! You have achieved another year of learning and become a better Steward of your kitchen!

And now, it's time to continue the voyage we started three years ago at the inception of this blog, to create new recipes and present new dishes that will entertain and impress our dinner guests. This first creation of 2013 marries a climacteric fruit (like the banana) with a creature from the sea, the Avocado and the White Prawn. With first bite, you will realize this has to be a marriage made in Heaven! Served as a first course for the New Year's Eve dinner, it was a total hit with guests. The ingredients are simple and preparation even more so. Here is what you need for a party of six:

2 Large Avocados, ripe
2/3 lb. of medium White Prawns (around 40 c), peeled, deveined, and chopped
5 cloves of garlic, finely chopped
2 large shallots, finely chopped
2 green onions, finely chopped
3 tablespoons of finely chopped parsley
1/2 teaspoon of white pepper
1 tablespoon of oyster sauce
1/4 cup of white rice wine
3 tablespoons of olive oil
salt to taste (use sparingly)
Juice from one medium squeezed lemon

Prepare all your ingredients (called mise en place). In a medium bowl, roughly crush the Avocados with a fork and squeeze 1/2 of the lemon. Stir until lemon juice has been well incorporated with the Avocado to prevent browning. Place in the fridge.

In a medium size saute pan, heat the oil over medium high heat. Begin by sauteing the shallots until translucent. Next, add the garlic and continue to saute for a minute or so. Now add the chopped White Prawns and saute for another 2 to 3 minutes, stirring frequently. Lower heat to medium and add all other ingredients, including the juice from the other half of the lemon. Continue to saute and stir for another couple of minutes, remove from heat, and let cool for about 15 minutes.

Add the cooked ingredients to the Avocado and mix all ingredients well. You may cool the dish in the fridge for about 30 minutes, if you wish, or serve at room temperature. Serve on individual plates, along with a side of butter lettuce leaves and sliced tomato. Use a small ring mold if you want to shape each serving, or you can simply add a couple of small scoops to each dish. Serve with a side of crusty baguette bread. You will be amazed at the reaction of your guests. They will absolutely love this first course and you will be on your way to another great year of presenting impressive dishes to your dinner guests!

Oh the pretty little Puff Pastry Cream Puffs!

Pretty doesn't mean you have to be difficult! These little bite size cream puffs go from kitchen to belly in no time flat. Oh of course, you can go through the process of preparing your own puff pastry; however, with your busy schedule, how does one find the time anymore? With our modern conveniences, you can now purchase ready made puff pastry sheets in your grocery store that is just as good as what you used to make from scratch.

The Bavarian Cream (or custard if you want that) is much less time consuming and easier to prepare, so there's no problem in putting that together from scratch. The last thing you need are strawberries, raspberries, or blueberries. Any of these fruits will do just fine; however, strawberries should be your first choice! Using a selection of strawberries, prepare them by slicing them to about 1/8 inch thickness.

Begin by defrosting two puff pastry sheets for a couple of hours. Place them in the fridge until ready to use, as you certainly want the dough to be well chilled which will result in a much puffy rise. Preheat your oven to 425 F.  Roll out the puff pastry on a floured cutting board and roll out the sheet until it is about 12" x 12". Using a 2 to 3 inch cookie cutter, begin to cut little round disks, discarding the excess left over. Use a mini cupcake pan and place a disk in each slot as you would if you were making little tart shells, but don't press down too hard (and no poking holes in the pastry with a fork on this one). Using a pastry brush, apply a very thin layer of egg wash to each one.  Bake for about 12 to 14 minutes or so, keeping a close eye on them so they don't burn. They should puff up to really nice round puff pastry balls. Remove from the oven and allow to cool. Once cooled, you can take a very sharp knife and slice them horizontally right at the seam.

The Bavarian Cream is not difficult to prepare. In fact, you could prepare it before you start anything else which would give it time to cool down in the fridge. Get the following ingredients together:

2 tablespoon of powdered gelatin
1/2 cup of cold water
1/2 cup of sugar
2 cups of heavy whipping cream
1/2 cup of cold water
1 3/4 cups of milk
1 pinch of salt
4 egg yolks
1 teaspoon of vanilla extract

Start by diluting the powdered gelatin in the water, stirring well. Set aside.

Using a medium size bowl, whisk briskly the egg yolk, sugar, and salt. If you want, you may use an electric hand mixer with a whisk attachment. Whisk until the egg yolk doubles in size and becomes a light yellow and silky.

In a sauce pan, bring the milk to a boil; however, before it comes to a boil, take a few tablespoons of the milk and slowly add it to the egg yolk, stirring the egg yolk constantly so that it doesn't clump. You are wanting to bring the temperature of the egg yolk up to where it won't cook it when you slowly pour the rest of the milk into the bowl. Once the milk has come to a boil, add it slowly to the yolk and stir well with a hand whisk. Return the combination to the sauce pan and heat while stirring, over medium. At this point, you can use a wooden spoon to stir. Once the spoon can be nicely coated with the mixture, it's ready. Remove from heat, pour it through a strainer into a bowl, mix the gelatin into the custard so that it melts completely,  and cover the surface of the custard with a sheet of plastic wrap. Set aside and allow to cool.

Once the custard has cooled, whip the heavy cream, along with the vanilla extract until you have medium stiff peaks. Carefully fold the cream into the custard in 3 equal parts. Don't over stir so that you don't lose the air that whipping the cream created. Once fully folded, place the bowl in the fridge for about an hour.

Once cooled, you're ready to assemble your little puff pastries. Using a small teaspoon, place some of the custard to the bottom half of each puff pastry shell, followed by a couple of slices of strawberries. Finish with just a little dab of custard and place the top half of the pastry puff on top of the custard. Feel free to add a couple of drops of white chocolate syrup on the top and place a raspberry over the syrup for a  final touch. You will be delighted at the outcome and so will your friends and family. These little morsels are sinfully good! Enjoy.

A season to be tart

It's Autumn in the Northwest which means cooler and wetter days, warm flannel shirts, and jackets with hoods. Why so gloomy? This time of the year is one of the most colorful and festive of all the seasons. Look around you and enjoy the visual palate of gold, yellow, red, and green foliage falling like snow. Get out and kick the piles of leaves just like you did as a child. Splash up the puddles left behind by the last downpour. It's time to relive your younger days and play! Put on your costume and party with the witches and goblins on Halloween night. Eat candy and chocolates 'til your belly aches.

After all that frolicking, you're sure to build an appetite for a little snack. But you don't want to grab a bag of chips or puffs at the convenient store and you certainly don't want to toil in the kitchen working on a complicated recipe. After all, it's just snack time. Finally, you want something hearty that will give you energy and warm your belly. This is where cheese tarts come in. Very easy to prepare from scratch, these wonderful tarts are delicious and take only about 30 minutes to bake.

Let's start by preparing an easy crust for your tart. First, gather your ingredients:

1 cup of flour, 3/4 cube of cold butter cut into squares, 1/2 teaspoon of salt, and 2 tablespoons of water

In a large bowl, mix the ingredients using your hands and fingers. Continue to mix until the flour develops a wet sand consistency and it begins to clump. Place the bowl in the fridge while you prepare the filling.

Preheat oven at 400 F (200 C).

For your filling, crack 4 eggs in a bowl, along with 1/4 cup of cream, and a bit of salt and pepper. Beat all ingredients together until well mixed.

Now add 1/2 cup of fresh grated Parmesan cheese and 1/2 cup of grated Swiss cheese (or Gruyere) to the eggs and stir well. Set aside.

Now, chop up about 1/2 cup of Leeks and one medium shallot. Saute for about 5 minutes until translucent, let cool a bit and add to the egg and cheese mixture.

Remove dough from the fridge and begin to line the bottom and edges of 4 individual tart pans (about 5 inch diameter size) or one medium size tart pan. Bake at 400 for 10 minutes, remove and let cool for about 15 minutes.

Finally, begin to fill each tart pan and dot the tops with some grape tomatoes if you wish. Reduce oven temperature to 350 and bake tarts for about 30 minutes. Remove and allow to cool for about 15 minutes. Then it's ready to serve

To soup or not to soup all depends on you

With the arrival of warmer weather, it's all too often that soup begins to take a back seat to its more fair weather friend, la salade. Well, the time has come to break from traditional habits. Soup is perfectly comfortable as the days and nights warm up. In fact, if you carefully pick and choose the type of soup, it makes perfect sense as a first course for a July evening dinner.

Think lighter fare when choosing what soup you plan to prepare. We're not talking about the heavy and hearty guns here, but more in the line of light and creamy soups that a simple ladle or two will suffice. Think of a light and silky scarf around your neck as you stroll through the city park on a warm Summer's eve, instead of that thick, old, and scratchy wool muffler that's been hanging in your closet that you can't wait to re-gift. Now you're beginning to envision a wonderful cream of red lentils and carrots with a light scent of ginger and golden curry as you close your eyes and your mind wanders to the sandy beaches of Panaji with subtle, warm breezes blowing in from the Arabian Sea as the Sun gives its last kiss good night.

Snap out of it! It's time to make soup and you've no time for day dreaming. Get yourself a fan and pretend. Here are the ingredients for Red Lentil and Carrot Ginger Soup:

2 cups of carrots, chopped in one inch pieces
1 cup of dry red lentils, well rinsed
2 tablespoons of finely chopped fresh peeled young ginger
6 cups of chicken stock
3/4 cups of coconut milk
1/2 teaspoon of golden curry power or turmeric (your choice)
1/2 teaspoon of salt
1/2 teaspoon of white pepper
1 tablespoon of honey
1 tablespoon of butter

Begin by bringing the chicken stock to a full boil in a medium to large pot. Add the carrots and the red lentils and boil for about 15 minutes uncovered over medium high heat, stirring occasionally. You will begin to see some foaming around the edges. Take a soup spoon and carefully skim this off and discard it. Reduce heat to medium and add the ginger. Cover and continue cooking for about 30 minutes or until the carrots are tender and lentils are soft to the bite. Check back occasionally and stir.  Liquid should have reduced a bit and lentils should have absorbed some liquid as well.

Now transfer the carrots and lentils, along with the liquid to a food processor in 3 equal amounts and process for about 3 minutes each. Once processed, return the soup to the pot by way of straining through a fine mesh strainer. Take your time and don't rush the straining, as you want to have a silky smooth consistency. You can use a spoon to keep the mesh clear as you strain, but don't try to push it through. Any solids left in the strainer can be discarded. This process can take 10 minutes, but be patient. The finer the mesh the better.

Once the soup has been put through the strainer and back in the pot, stir in the coconut milk, the curry powder (or turmeric), salt, pepper, and honey. Make sure the cook top is reduced to low. Stir well until all ingredients are well blended. If you desire less thickness to your soup, add more cream or coconut milk and stir well.  Taste for flavor and add a bit more salt if needed. Continue to cook on low for about 15 minutes until it comes to a very very low boil, all the while stirring frequently. Once it comes to a boil, cook for just about 5 more minutes, remove from heat, and melt 1 tablespoon of butter until completely blended. Serve hot with sprinkled parsley or a nob of sour cream. Settle in the back yard, hit the fan, and go back to your day dream. Enjoy!

The Two Faces of Salads

It's the month of May and that means Spring in the Northern Hemisphere. With the coming of warmer weather,  the focus begins to shift towards more outdoor activities such as jogging, boating, swimming, and oh yes, dieting!

One of the most versatile foods that pairs so well with Spring and calorie watching are salads. The recipes are endless and so all encompassing. Think about it, name a vegetable, fruit, grain, legume, fowl, seafood, or meat, and odds are there is a salad for that. Another great advantage of salads is that more likely than not, they will be made of fresh items. And finally, they tend to be healthier for you, providing good vitamins and nutrients, lower fat and calories, and high dietary fiber.

STOP THE PRESSES! Salads can be dangerous to your health! They are loaded with calories, fat, and cholesterol. Yes, like all other foods,the claims are true, if we turn these wonderful salads into a hodgepodge of   everything we can find in the fridge to pile onto our plates. All too often, we Americans tend to go overboard when putting together a salad and end up with high fat and high cholesterol dressings, high sodium processed cheeses and meats, all served in a large bowl as opposed to a dinner plate. The end result is a total defeat of why we had a salad instead of Mac n Cheese or Lasagna. We end up consuming nearly 1,000 calories, not to mention the saturated fat, sodium, and cholesterol we were trying to avoid.

Salads are great for all of us; however, we must take into account several factors in order to maintain the "goodness" integrity. First, serve your portions on a plate as opposed to a bowl. This will ensure measured quantity, thereby controlling the amount consumed. There is certainly where size does matter, smaller is better. Second, stay with fresh and non packaged ingredients when putting together your salad. Processed goods like cold cuts are loaded with sodium, more dangerous than cholesterol to your health in the opinions of many. Read the package of  sliced ham or turkey the next time you're in the store and be prepared for a shock! It is better to roast your own chicken or saute your own beef strips as you will have more control over sodium and flavor.

Finally, the third thing to take into account when preparing a healthy salad deserves its own paragraph as it is far and away the greatest culprit in how bad for your health things can be. Think hard before you decide what dressing you are going to pour over your salad and how much you will use. Your dressing will contain most of the bad ingredients including most of the fat and saturated fat, bad cholesterol, sodium, and sugars. Be energetic and adventurous and make your own dressing. Doing so gives you total control over everything! You can control quantity by pouring your dressing into all the salad servings, tossing the salad, and then serving it in individual dinner plates as opposed to individually pouring it into each dish. Pouring the dressing onto your own serving will most likely double the quantity you would otherwise need, hence double the calories. And if you just can't do without that Thousand Island or Blue Cheese dressing, dilute it a bit with water before pouring. You'll use a lot less of it without sacrificing flavor.

Pictured above is a Roasted Chicken Breast Salad served with a Dijon style dressing of olive oil, vinegar, Dijon mustard, garlic,  and pepper. The fat contained in this dressing is healthy and the mustard enriches the flavor without fat, sodium, or cholesterol. The salad itself contains:

Bib or Boston Lettuce (Butter lettuce)
Sliced tomatoes
Sliced avocado
Diced fresh garlic
Sliced roasted chicken breast
2 sliced medium fresh mushrooms
6 diced Kalamato olives

Notice that nowhere in this recipe (salad or dressing) does it call for salt. The reason is that the olives provide the salt you need for flavor enhancement. Served with a nice loaf of olive bread, this entree is perfect for lunch and will satisfy all the while being very healthy for you. Play with the ingredients, substituting some for your favorite ones. Just be careful and conscientious of what you use so as to keep it healthy.

During the next six months of Spring and Summer,  if you consume 3 salads as part of your 14 lunches and dinners each week, you will eat about 1,500 fewer calories each week. That's 39,000 fewer calories over the next six months! Now that's food for thought.

Thai Peanut Sauce Fried Rice Recipe

This rice dish pairs very well with the Basil Baked Game Hen entree. The flavors are exquisite with just a touch of heat. Each bite will have you going back for more (you may even find yourself sneaking a small bowl of it as a later evening snack). Not only will this rice dish hold its head high against the best of restaurant fried rice dishes, but it's so simple to prepare that you'll want to make it often, with variations on the ingredients.

• 4 oz. of pork loin, diced
• 1/4 cup of finely chopped leek
• 1/2 cup of chopped fresh red pepper
• 2 cloves of fresh minced garlic
• 1/4 cup of fresh sweet Thai basil, chopped
• 3 tablespoons of Thai peanut sauce
• 2 pinches of dried chili pepper
• 4 tablespoons of olive oil
• 1 tablespoon of sesame oil
• 1 cup of uncooked short grain rice
• 1/2 cup of white rice wine
• 1 2/3 cup of water
• salt and pepper to taste

Directions

1. Begin by bringing water to a boil in a medium pan.
2. Add the rice, some salt, and 1 tablespoon of olive oil. Bring back to a boil, stir well, lower heat to low, and cover. Allow to cook for about 20 minutes.
3. While rice is cooking, prepare all other ingredients, chopping and mincing. Be sure to use the lower part of the leek stalk (the white part). You may substitute 1/2 finely chopped onion for the leek if you prefer.
4. Heat the olive and sesame oil in a large fry pan or wok over medium high heat.
5. Saute the meat until browned, then add the leek and red pepper. Continue to saute over medium heat for about 5 minutes.
6. Next add the garlic, stir, and continue cooking for another few minutes.
7. Add the rice wine and stir to deglaze the bottom of the pan.
8. Lower heat to medium low and stir in the peanut sauce. Then stir in the fresh basil and 2 pinches of the red pepper flakes. Taste for flavor, add your desired pepper and salt if needed. Transfer to a bowl and set aside.
9. Wipe the fry pan (or wok) with a clean paper towel. Add a bit of olive oil enough to coat the bottom of the pan. Heat over a medium high heat.
10. Flake the cooked rice with a fork and add it to the fry pan. Stir quickly and saute rice for about 2 minutes.
11. Add the cooked ingredients you set aside to the rice and stir until all ingredients are well incorporated with the rice. Sprinkle in a bit of sesame oil and do one final stir. Remove from heat and transfer to a large serving bowl. Serve hot.  

Basil Roasted Game Hen

An incredible savory dish, Basil Roasted Game Hen offers a depth of flavors down to the bone. You'll forget that you're eating white meat from the chicken family. Let's be honest, chicken white meat can be very bland and if roasted or baked beyond the "point", it tends to become very dry. Fear not, follow this recipe and these little game hens will succulent and tender down to the last bite of breast meat.

Hear is your shopping list:

• 3 game hens, rinsed at patted dry
• 1 cube of butter, room temperature
• 4 tablespoons of olive oil
• 1/2 cup of chopped fresh basil
• 1/4 cup of chopped fresh parsley
• 1 tablespoon of Dijon mustard
• 1/2 teaspoon of garlic salt
• 1/2 teaspoon of crushed black pepper
• 1/2 teaspoon of salt
• 3 pinches of Cayenne pepper
• 2 tablespoons of peanut sauce

Directions 

1. Preheat oven to 400F (200c).
2. Rinse and pat dry each game hen and set aside.
3. Place butter, olive oil, basil, parsley, mustard, garlic salt, black pepper, salt, and Cayenne pepper in a small bowl.
4. With a spoon, mix all ingredients until well incorporated.
5. With each game hen, carefully separate the skin from the breast and back meat, including thighs with your index finger.
6. Once skin is loosened, carefully add a level teaspoon of the butter mixture to each quadrant between the skin and the meat.
7. Massage the surface of the skin with your thumb until butter mixture is well distributed throughout the back, thighs, and breast of each game hen.
8. Place hens in a large greased baking dish that is at least 1 inch deep.
9. Place in oven and bake at 400 (200) for 15 minutes, then turn down heat to 375 and continue baking for an additional 45 minutes, basting with some of the remaining butter mixture every 15 minutes, with a brush.
10. When ready, remove from the oven, place hens on a large serving platter.
11. Over medium heat, place baking dish with pan drippings on stove top burner and add the peanut sauce to liquid.
12. Use a spatula to deglaze the pan and stir until peanut sauce is well blended and sauce comes to a slow bubbling boil.
13. Remove from heat and add any remaining butter mixture to the sauce and stir until butter is well incorporated into sauce.
14. Pour a few spoons of the sauce over each game hen and pour remaining sauce in a sauce bowl. Serve hot, 1/2 game hen per person.