Mikes Foods: June 2011

Friday, June 24, 2011

Root beer Float

Root beer Float with crushed root beer candied rim.

Oven poached Halibut with Israeli Couscous Risotto

Halibut with kumquat Cranberry relish

Ingredients

- 6 rabbit legs, cut into 2 or 3 widthwise
- 2 Tbsp. olive oil
- 2 Tbsp. flour
- 1 medium carrot, diced
- 2 shallots, chopped
- 1 tsp. tomato paste
- 1/2 cup) dry white wine
- (28 oz.) can of crushed Italian tomatoes
- 1 garlic clove, halved and germ removed
- 1 sprig fresh thyme
- zest of 1 orange
- (1 cup) veal stock (In the picture I used beef demi glaze)
- 4 fresh sage leaves,chopped
- salt and pepper to taste

Directions
Heat the oil in a Dutch oven.
Flour the rabbit pieces and tap off the excess. Brown them on all sides in the hot oil. Set aside on a plate.
Sauté the carrot and shallot lightly in the dutch oven; add the tomato paste and mix with a wooden spoon until colored.
Deglaze with the white wine; add the rabbit pieces, crushed tomatoes, garlic, thyme, orange zest, veal stock, salt and pepper. Cover and simmer over low heat for about 90 minutes.
Remove the rabbit pieces, thyme and orange zest.
Reduce the sauce to a nice consistency; add the sage just before serving.
Serve over fresh pasta or Parmesan risotto.

Halibut cheek Scampi

Ingredients:
approx. 1 pound Halibut cheeks
1/3 cup clarified butter
4 tablespoons minced garlic
1 tablespoon minced shallot
1/4 cup dry white wine
2 tablespoons lemon juice, fresh if possible
2 tablespoons chopped fresh parsley
salt and pepper, to taste

Directions:Rinse cheeks and set aside. Heat butter in large skillet over medium heat. Cook garlic and shallot 1 or 2 minutes or until softened but not browned. Add cheeks, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side. Do not overcook. Add chopped parsley and salt and pepper before serving. Garnish with lemon slices and parsley sprigs if desired.

This dish is great as an appetizer with garlic ciabatta bread, or as a meal served over pasta.