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GOOD TO YOU GOOD FOR YOU!Ahi Poke Tuna with Coconut Rice and Cilantro Emulsion
1. Cut the tuna into 1-inch square cubes. 2. Combine all of the ingredients for the marinade and stir to blend. Place the tuna cubes in the marinade for 5 minutes before searing. 3. Rinse the rice and let it dry in a colander. 4. In a medium saucepot, caramelize the onions with the clarified butter. 5. Add the rice and stir over medium heat for five minutes. 6. Add 2 cups of water and 1/2 of the coconut milk. 7. Bring the rice to a boil and cover. 8. Reduce the heat to medium-low and check after 10 minutes. 9. Add the remaining coconut milk, cover and let stand for another 5 minutes. Searing the tuna: 1. Heat a large saute pan or wok. 2. When the pan begins to smoke, add 2 tbsp. of canola oil. (You may want to disable your smoke alarm while cooking this, as it will likely go off due to the smoke in the pan) 3. Quickly sear the tuna for 15 seconds. Don't stir (this helps the tuna caramelize). 4. Transfer the tuna from the pan into a warm bowl. For the cilantro emulsion: Combine all of the ingredients in a blender on high until smooth. Season with salt and pepper. For the presentation: 1. Pack a ring mold half way with coconut rice. Add the tuna on top. Note: If using a small coffee cup or rocks glass make sure to lightly oil, place tuna in first (so it will be on top) then add coconut rice and pack tightly. 2. Invert onto the center of a plate and then drizzle the cilantro emulsion on top. 3. Garnish with the diced cucumber and macadamia nuts. Courtesy of Healthy Cooking Tips Chef Tim Johnson Remember...Grace is upon you so eat to live! AUTUMN IS SOMEWHERE!Maple Salmon
INGREDIENTS
DIRECTIONS
FOOTNOTES
Courtesy of Healthy Cooking Tips Chef Tim Johnson Remember...Grace is upon you so eat to live! CHICKEN OF THE SEA!Potato Crusted Halibut with Wasabi Beurre BlancIngredients
7. Asparagus cut on an angle and then sauteed in light olive oil with cherry tomatoes and Fava beans HAWAII FIVE-OCoconut Crumbed Mahi-Mahi
SAUCE
Process Sauce ingredients till smooth -Set aside. Now i would put some sauce around the fish and run a circle of Coconut milk/cream around the outside and do that swish Knife thing to make it look pretty .But then again i would also soak my dessicated Coconut in the Coconut milk/or cream for an hour to give more flavour .,and also whip a bit of candied Ginger into the sauce ,not much ,just a hint . But then again you probably would do much the same....... Courtesy of Healthy Cooking Tips Chef Tim Johnson Remember...Grace is upon you so eat to live! FRESH AND LIGHTBlackened Tuna Steaks with Mango Salsa
INGREDIENTS 2 tablespoons olive oil 2 tablespoons lime juice 2 cloves garlic, minced 4 tuna steaks 1 fresh mango - peeled, pitted, and chopped 1/4 cup finely chopped red bell pepper 1/2 Spanish onion, finely chopped 1 green onion, chopped 2 tablespoons chopped fresh cilantro 1 jalapeno pepper, seeded and minced 2 tablespoons lime juice 1 1/2 teaspoons olive oil 2 tablespoons paprika 1 tablespoon cayenne pepper 1 tablespoon onion powder 2 teaspoons salt 1 teaspoon ground black pepper 1 teaspoon dried thyme 1 teaspoon dried basil 1 teaspoon dried oregano 1 tablespoon garlic powder 4 tablespoons olive oil DIRECTIONS Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours. Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour. Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat. Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately. Courtesy of Healthy Cooking Tips Chef Tim Johnson Remember…Grace is upon you so eat to live! PASTA ANYONEOrganic Shrimp Delight
This is a great recipe for a light and quick meal! I hope you enjoy it as much as i do. 1 lb of peeled medium to large shrimp 1 large bunch of organic cilantro 5 large pieces of organic garlic - minced 1 box of organic spinach fettuccine 3 tablespoons of organic olive oil 2 small slices of organic butter Organic Parmesan cheese - to taste Wash, peel and butterfly your shrimp. Place your oil and garlic into a large frying pan (the deeper the better.) Cut up your entire bunch of Cilantro and set to the side. Fill a large pot with water and start heating to cook your fettuccine. Turn your stove on medium heat and begin heating up your oil and garlic in the large frying pan. Your water is probably boiling now so place your pasta in the water it should only take about 4-6 minutes. Place your shrimp in the large frying pain and cook for about 4 minutes or until no longer translucent. Remove from heat and add the two pads of butter, cilantro and a dash of kosher salt, mix. When pasta is done drain and put into the large frying pan with shrimp, stir well. Put on low heat and if necessary add a little more oil or butter to mix the pasta and shrimp. Add a dash of Parmesan cheese (Ok so maybe I added more then a dash) and serve with a fresh salad! Courtesy of Healthy Cooking Tips
Chef Tim Johnson
Remember...Grace is upon you so eat to live! Hmmmmmmmmm!Seafood Pie
Serves about 12
2-1/2 pounds salmon or halibut
1-1/2 pound medium raw shrimp with shells 2 cups chopped celery leaves and tops 1-1/4 cups dry white wine 3 bay leaves, crumbled 3/4 cup water 1/3 cup butter 3 medium onions, chopped 4 cups sliced mushrooms 1/2 cup all-purpose flour 3/4 teaspoon ground ginger 3/4 teaspoon ground nutmeg 3/4 teaspoon salt 3/4 teaspoon pepper 3/4 cup whipping cream 1/2 cup chopped fresh parsley 1 teaspoon thyme 1 (397 gram) package frozen puff pastry, thawed 1 egg yolk Cut fish into 1-1/2-inch cubes, reserving skin and bones. Peel and devein shrimp, reserving shells. Set aside. Courtesy of Healthy Cooking Tips Chef Tim Johnson Remember...Grace is upon you so eat to live!™ Light Healthy MealSalmon, Cucumber, Dill Salad This very summery dish is light and refreshing. The dill complements the rich taste of salmon beautifully. And it can be made in just 15 minutes from start to finish, giving you an easy, and delicious way to enjoy the healthy benefits of salmon with minimal effort. The stovetop cooking method uses no heated oils and seals in the flavor and juices of the salmon. Topped with the low fat mustard sauce you have the perfect healthy salad without compromising flavor.
Directions:
Healthy Cooking Tips: Choose salmon filets that are cut from the thickest part of the
fish. It will be thicker, and moister after cooking. Because stove
temperatures vary, it is best to check the salmon for doneness after
about 1 minutes after you have turned it. Salmon is best-cooked medium.
Insert the tip of a knife into the thickest part of the filet. It
should flake, yet still be pink in the center. Also, make sure you
don't toss the cucumber mix with the dressing until you are ready to
serve. The salt in the dressing will draw out the water in the
cucumbers and dilute the flavor of your salad.
Nutritional Profile Introduction to Recipe Rating System ChartThe following chart shows the nutrients for which this recipe is either an excellent, very good or good source. Next to the nutrient name you will find the following information: the amount of the nutrient that is included in the noted serving of this recipe; the %Daily Value (DV) that that amount represents (similar to other information presented in the website, this DV is calculated for a 25-50 year old healthy woman); the nutrient density rating; and, the recipe's World's Healthiest Foods Rating. Underneath the chart is a table that summarizes how the ratings were devised.
Courtesy of Healthy Cooking Tips Chef Tim Johnson Remember...Grace is upon you so eat to live!™ ScallopsPan-Seared Scallops on Linguine With Tomato-Cream Sauce Prep time 25 minutes
Combine first 4 ingredients in a medium skillet; bring to a boil. Cook until reduced to 1/2 cup(about 5 mins). Drain mixture through a fine sieve into a bowl, reserving liquid; discard solids. Return wine mixture to skillet. Add cream; cook over medium heat 1 minute. Add butter stirring until butter melts. Stir in tomato, cilantro, 1/8 teaspoon salt and pepper. Add linguine; toss well. Cover and keep warm. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle scallops with 1/8 teaspoon salt. Arrange scallops in pan; cook 2 minutes on each side or until done. Add scallops to pasta mixture; toss gently to combine. Garnish with cilantro, if desired. Remember...Grace is upon you so eat to live!™ Chef Tim Courtesy of Healthy Cooking Tips © 2006 Chef Tim & Associates. All Rights Reserved. Crabcakes
Blue Crabcakes
6 fluid ounces heavy cream 2 ounces red bell pepper, small dice 1 pound blue crab meat 2 ounces green bell pepper, small dice clarified butter, as needed 1 bunch green onions, sliced 6 ounces fresh bread crumbs salt and pepper, to taste 1 tablespoon dijon mustard worcestershire sauce, to taste tabasco sauce, to taste, 1 egg, slightly beaten1.Carefully pick through the crab meat, removing any pieces of shell. Keep the lumps of crab meat as large as possible. 2 . Place the cream in a saucepan and bring to a boil. Reduce by approximately one halfChill the cream well. 3 . Sauté the bell peppers in a small amount of clarified butter until tender.4 . Combine the crab meat, reduced cream, bell peppers, green onions and approximately 3 ounces (90 grams) of the bread crumbs along with the salt, pepper, Dijon mustard, Worcestershire sauce, Tabasco sauce and egg. Mix to combine all ingredients, trying to keep the lumps of crab meat intact.5 . Using a mold, form the crab mixture into cakes of the desired size.6 . Place the remaining bread crumbs in an appropriately sized hotel pan. Place the crab cakes, a few at a time, in the hotel pan and cover with the bread crumbs. To help them adhere, press the crumbs lightly into the cakes.7. Heat a sauté pan over moderate heat and add enough clarified butter to cover the bottom approximately 1/4 inch (6 millimeters) deep. 8 . Add the crab cakes to the pan and cook until done, turning once when the first side is nicely browned. Remove and drain on absorbent paper.Servings : 15Chef Tim Courtesy of Healthy Cooking Tips Remember....Grace is upon you so eat to live!™ © 2006 Chef Tim & Associates. All Rights Reserved. Honey Barbecue Glaze Salmon1 large onion, sliced 1 cup dry white wine 1 cup tomato juice 1/2 cup ketchup 1/4 cup honey 1 tablespoon Worcestershire sauce 1/2 teaspoon chopped garlic 1/2 teaspoon chili powder Salt and pepper, to taste 4-4 ounce salmon steaks Combine onion and white wine in large saucepan; bring to a boil over medium-high heat. Add remaining ingredients except fish; mix well. Reduce heat to medium. Cook 10 minutes, stirring frequently. Transfer barbecue glaze to blender or food processor; process until smooth. Grill salmon over medium-hot coals, basting with barbecue glaze, about 10 minutes per inch thickness or until fish turns opaque and flakes easily when tested with fork. Servings : 4Categories : Main Dish
Courtesy of Healthy Cooking Tips Chef Tim
Remember... Grace is upon you so eat to live!™
©2005 Chef Tim & Associates. All Rights Reserved. |
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