Results tagged “fish” from iVillage - Secret Sauce
The Secret Sauce is very happy to introduce chef Jon Ashton to the blog. Jon breathes life into his cooking by infusing quick wit with culinary knowledge. Jon makes cooking synonymous with living life well. He'll turn you on to cooking without your realization and make you fall in love with Jon, food and life!
Jon says, "I particularly love this recipe because of the wonderful memory this recipe evokes. My daughter Mei picked the thyme from her own little herb garden, and we made the recipe together. She may be only 18 months old, but to see her enjoy the activity means the world to a first time dad. I think adding fresh herbs like thyme is a quick way to transform meals. Not only does it help with adding flavor, it allows me to cut back on flavor-enhancing ingredients like salt, fat and sugar. Take some thyme (pun intended!) to cook with thyme!"View the recipe below and scroll down to find a printable version!
Thyme Grilled Cod
Ingredients:
Procedure:
- 1 stick unsalted butter, room temperature
- 2 teaspoon lime zest
- 2 teaspoons lemon zest
- 1 teaspoon orange zest
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh chives
- 4 1-inch-thick Cod or sea bass fillets
- 4 lemon slices
- Preheat your grill to Medium High Heat.
- Place butter, zest, fresh thyme and chives, in kitchen blender and blend till smooth.
- Season butter to taste with salt and pepper.
- Cut four 15×12-inch pieces of heavy-duty foil.
- Place a fish fillet on each foil, season fish with salt and pepper and divide butter mixture amongst 4 portions of fish.
- Lightly brush some butter at the bottom of the fish and place the rest of the butter on top of each fish.
- Seal foil packets by bringing the two long sides together above food and folding down in several tight folds, and then tightly fold in the short ends.
- Place foil packets, seam side up, on grid over medium coals.
- Grill, covered, for 12-15 minutes or until fish flakes easily when tested with fork.
- Plate and serve with a lemon slice.
Click here to print this recipe!
About the Chef:
Chef Jon Ashton began his story in Liverpool, which earned its spot on the world map thanks to the Beatles. As a young lad, he learned about the joy of cooking through his grandmother's warm, cottage kitchen. Creating recipes with Granny Ashton opened the door to home economic classes at school where Jon became further intrigued by the art. Although schoolmates bullied him for being one of the few boys in class, he persisted and quickly realized cooking was his passion.
In 1994 Jon graduated from St. Helens College in Great Britain and worked in several noted restaurants including the Derby Lodge Hotel's French restaurant and as Sous Chef at The Kirkfield Hotel's restaurant. Jon's success and flair in the kitchen soon gave way to appearances on British cooking shows including the nationally syndicated "TV Dinners". Soon, America discovered him and Jon was featured in publications from New York to California. With $2,000 in his pocket he left everything he knew and traveled to America, eventually landing in Florida.
Jon quickly began producing and starring in his own local access TV show, which aired in Disney's town of Celebration. Soon after, Jon took a position as the regular mid-day chef at Orlando's FOX affiliate station and found himself appearing on "The Tonight Show with Jay Leno" a short year later. He has regular appearances on the "TODAY Show". He is currently the food correspondent of the nationally syndicated Morning Show "The Daily Buzz", seen in over 160 stations. He is also the in-house Chef for Relish Magazine, with over 12 million readers.
No matter what Jon does he remembers his grandmother's wise words; to share with others. Jon loves working with kids and is committed to improving the eating choices of young people in America.
Jon lives in sunny Orlando with his partner and baby girl Victoria Mei, named after his own mother whom passed away in 2005.
You can learn more about chef Jon Ashton on his website: jonashton.com.
Valenti is the owner and head chef at Ouest restaurant in New York City. He shares his techniques for creating simple yet delicious dishes by wrapping foods in ingredients like bacon, prosciutto and ham.
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Floyd Cardoz, Executive Chef/Partner of Tabla and author of One Spice, Two Spice, shares his favorite childhood recipe, inspired by the culture and flavors of home-style Indian fare, Pan-Roasted Cod and Clams with Basmati Kanji.
January 25, 2008
Secret Sauce Bonus:
Method: Salmon
- Preheat the oven to 350°F.
- Finely grind the coriander seeds, fennel seeds, and peppercorns together in an electric coffee/spice grinder. Stir the ground spices and chutney together in a small bowl.
- Starting at a narrow end of each piece of salmon, cut a slit in each piece with a small paring knife, cutting almost all the way down to the other narrow end. (Don’t go all the way through.) Stuff each piece of fish with a generous tablespoon of stuffing. Season the fish all over the salt and pepper and let sit for 5 minutes.
- Heat the oil in a 12-inch ovenproof skillet over moderately high heat until it shimmers and sauté the fish until golden on the bottom, 2 to 3 minutes. Turn the fish over with a spatula and transfer the skillet to the middle of the oven. Roast the fish until just done, 5 to 6 minutes. Serve the fish in wide shallow bowls or soup plates with the sauce.
Method: Coconut Coriander Chutney
- Pulse the cilantro, coconut, chile, garlic, and ginger in a food processor until finely chopped.
- Puree the onion, olive oil, lime juice, and cilantro mixture in a blender until smooth. (Put the onion, oil, and lime juice into the bottom of the blender and put everything else on top; that way, there will be enough liquid to puree the mixture. If necessary, add 2 to 4 tablespoons water.) Add the mango chutney and puree until very smooth. Season the chutney with salt and pepper and transfer it to a bowl. Refrigerate the chutney, covered, for 2 hours so that flavors meld. The chutney keeps in an airtight container in the refrigerator for 1 week.
- Before serving, taste the chutney and adjust the seasonings.
Yields 6.
More from Floyd Cardoz
Eric Ripert has graced Secret Sauce with a new simple recipe, Salmon with Warm Lentil Salad.
Chef Ripert currently has three recipes here for you to try at home, matching his recently announced three-star 2008 Michelin Guide rating for New York's famed Le Bernardin for the third consecutive year, one of three mere restaurants meriting this highest rating.
Why does this top chef enjoy this recipe so much? "I love the combination of salmon and lentils. It is very satisfying. I think this recipe is a great choice for when you want to cook something simple yet flavorful. Note that you can prepare the lentils ahead so final preparation is very easy. No need to soak the lentils, contrary to popular belief. Other fish you could substitute and serve with the lentil salad is cod, and chicken is great with it as well."
Here's how to recreate this multi award-winning chef's dish at home tonight:
Note: A small piece of cheesecloth and string are required to make this recipe.
Procedure:
- For the lentil salad, place the lentils, carrot, onion, celery, bacon (if using), and 6 cups water over high heat. Meanwhile, tie the parsley stems, thyme branches, bay leaf and peppercorns in a piece of cheesecloth and add it to the pot.
- Bring to a boil, then lower the heat and simmer, skimming off the foam as it rises, until lentils are tender, about 23-30 minutes.
- Strain the lentils; add extra virgin olive oil and sherry vinegar and stir to combine.
- Season with salt and pepper.
- For the salmon, put 1 ounce of water in a pot (just enough to cover the surface), add some salt and put over medium heat
- Season the salmon fillets and place in the pot
- Allow to cook at barely a simmer until the salmon is just warm to the touch
- To serve, warm the lentils in a pan.
- Add the apples and mint to the lentils and stir to combine.
- Spoon the lentils the center of 4 dinner plates.
- Remove salmon from pot and place one fillet over the lentils on each plate.
- Serve immediately.
Serves 4.
 | The best way to determine if your fish is cooked properly is to insert a metal skewer. Chefs actually touch the skewer to their upper lip to test the temperature. |
Cooking Class with Eric Ripert:
Eric Ripert has had one impressive culinary career. Along the way, he's learned some invaluable tips every home chef should know.
Here's just a few:
Lesson 1: The best tip I can give to a home chef is to use the very best ingredients available. Use organic whenever possible. And, always insist on fresh. Cooking and eating is all about enjoyment. You can’t do that if you’re not working with the best ingredients.
Lesson 2: When choosing fish at the market, always ask to smell it. Fresh fish is never fishy; it smells like the ocean. If you are buying a whole fish, make sure that the eyes are bright and clear–not glassy or cloudy, and that the gills are bright red. Also, the body of the fish should be slick and not appear dry.
Lesson 3: When you are ready to cook your fish, be sure to season it on both sides, not just one.
Lesson 4: When preparing fish, never use tongs. A flexible fish spatula–thin and tapered, with long slits, lets you turn the fish without tearing it. If you’re a beginner, use a nonstick pan and plastic spatula.
To learn more about Chef Eric Ripert, read his full bio here.
Visit Chef Eric Ripert on the web @ le-bernardin.com.
Eric Ripert Secret Sauce Rewind
September 27, 2007
Secret Sauce veteran Eric Ripert, Executive Chef & Co-Owner of Manhattan's famed Le Bernardin, has firmly established himself as one of the nation’s top chefs—so much so, he was a featured guest judge on this week's penultimate episode of the hit Bravo TV series Top Chef.
Inspired by his appearance, Chef Ripert has given us another delicious recipe we don't need to be on a cooking show to create and enjoy, Grilled Trout with Sauce Vierge and Potato and Leek.
As for who gets the boot at judges' table next week? Mum's the word, cause he's not telling! (And, believe me, we tried!)
Procedure:
- Preheat grill to medium-high heat. Season both sides of the trout with salt, pepper and herbes de Provençe. Generously brush each trout with extra virgin olive oil and marinate for a few minutes.
- For the potatoes and leeks, heat a sauté pan on medium heat and add olive oil and butter. Add the sliced potatoes and leeks and season with salt and pepper. Cook the potatoes and leeks, stirring often, until golden brown; finish with whole grain mustard and toss to coat evenly.
- While the potatoes and leeks are cooking, make the sauce vierge by combining ½ cup extra virgin olive oil with the capers, shallot, garlic, chives, basil and lemon juice. Season to with salt and pepper.
- Grill the trout, skin side down, for 3 minutes. Turn the trout and grill on the other side for 3 minutes, until the fish is just cooked through and opaque.
- To serve, spoon the potato and leek mixture onto the center of the plate. Place the trout on top and spoon the sauce vierge over each trout.
Serves 4.
About the Chef:
In 1995, at just 29-years old, Ripert earned his first four-star rating from The New York Times. Two years later, GQ named Le Bernardin the best restaurant in America.
In 1998, the James Beard Foundation named Le Bernardin “Outstanding Restaurant of the Year” and Eric Ripert “Top Chef in New York City,” and in 1999 they received the “Outstanding Service Award.”
In 2003, the Beard Foundation named Ripert “Outstanding Chef in the United States” and in January 2005, Bon Appetit declared Ripert’s Butter-Poached Lobster with Tarragon and Champagne its “Dish of the Year.” Later that year, for the fourth-consecutive time, Le Bernardin earned The New York Times’ highest rating of four stars, becoming the only venue to maintain this superior status for this length of time, without ever dropping a star.
Le Bernardin earned the top, three-star honor in the Michelin Guide’s 2005 New York debut and has been praised by Zagat reviewers as serving the “Best Food” in New York City for the past six consecutive years.
In mid-October, Chef Ripert's new Washington, D.C. bistro, "West End," will have it's debut in the Ritz-Carlton (at 22nd & M Streets). Another Ritz restaurant is in the works in Philadelphia.
He has published two cookbooks, including A Return to Cooking (2002), selected by Newsweek as one of their best gift books of the season.
Visit Chef Eric Ripert on the web @ le-bernardin.com.
Eric Ripert Secret Sauce Rewind
August 16, 2007
The tradition of FRESCO by Scotto® recipes for your very own kitchen continues here at Secret Sauce!
Now, it's Anthony Scotto of the Scotto Family's turn to share his favorite recipe, Pistachio Crusted Sea Bass with Salsa Verde and Roasted Artichokes:
Procedure: Sea Bass
- Season the fish with salt and pepper
- Brush one side of each fillet with the mustard, then lightly coat that side with pistachios.
- Lay the fillets on a baking sheet, coated side up, and bake for 6 to 7 minutes, or until golden brown.
Procedure: Roasted Baby Artichokes
- Cut artichokes in half and toss with olive oil, salt and pepper.
- Place on a baking tray and roast at 400°F for 30-40 minutes or until golden and tender.
Procedure: Salsa Verde (Makes 1 cup):
- Finely chop the herbs, garlic, capers and anchovies and place in a bowl.
- Whisking well, drizzle in the vinegar, then the oil. Flavor with mustard, salt and freshly ground black pepper.
- Store, covered, in the refrigerator.
To Assemble:
- For each serving, place some of the artichokes in the center of the plate, top with a fillet of sea bass and garnish with salsa verde.
Yields 6 servings.
About the Chef:
Anthony, Jr. was born in the borough of Brooklyn. He attended Packer Institure, Adelphi Academy, St Paul’s and Wagner College.
Anthony, Jr. is the Chief Operating Officer of Fresco by Scotto®. He runs the front of the house as well as the kitchen staff. He is passionate about his wines and has created an award wining wine list at Fresco.
Anthony, Jr. began his career at Le Perigord Restaurant then joined the Sheraton Hotel in New York City as Banquet Manager and held the position for seven years. Anthony opened the first California franchise for Bobby Rubino's Restaurant in San Francisco. He then moved to Los Angeles, California and opened Bar One Nightclub.
Mom begged Anthony to come home to New York City and Fresco by Scotto® was born. Anthony lives in New York City with his wife and two children.
Visit The Scottos on the web @ frescobyscotto.com
Secret Sauce Rewind:
- Elaina Scotto's Buttermilk Panna Cotta with Fresh Spring Berries
- John Scotto's Spring Salad with Baby Spinach, Peas, Mint & Warm Goat's Cheese Crostini
