Recipes - Dinner

Breakfast | Brunch | Lunch | Dinner | 
Desert & Snacks | Salads | Appetizers | Beverage

ä Cashew Encrusted Halibut

Category: Dinner
Submitted By: Lighthouse Inn

Created by Chef Paul Beaton Executive Chef for 15 years at the Lighthouse Inn.

Cape Cod, West Dennis, Massachusetts

Web: www.lighthouseinn.com

7 oz. Halibut Filet

1/4 cup pineapple salsa

1 tbls lemon juice

1 oz. white wine

1 oz. melted butter

1 oz. cashew ritz cracker mix

1 tbls chopped parsley

Place Halibut on baking pan, pour lemon, wine and butter over fish, sprinkle with salt and pepper, now sprinkle some cashew ritz crumbs over top, bake at 350 degrees for 10-12 minutes. Place on plate and cascade salsa down over it, pour a little of the butter wine over whole fish and garnish with chopped parsley.

 ä Sea Lettuce Crusted Wild Chinook
With Wilted Kale, Dried Wild Blueberries, Sunflower Seeds and a
Grainy Mustard Sea Lettuce Oil
Category: Dinner
Submitted By: Chef Edward Tuson, Sooke Harbour House, Canada, British Columbia, Vancouver Island Area
Web: www.sookeharbourhouse.com

(Serves 6)

Ingredients for Sea Lettuce Butter Crust:

*Unsalted Butter ¼ cup, room temperature
*Japanese Bread Crumbs ½ cup
*Sea Lettuce ½ cup, chopped coarsely

To prepare the Sea Lettuce Butter Crust:

1. Process all ingredients in food processor for 3 – 4 minutes or until well blended and no butter lumps appear.
2. Remove from processor and roll between two pieces of parchment paper until ¼ inch thick. Try to roll the mixture into a large rectangle.
3. Refrigerate until ready to use.

Ingredients for Sea Lettuce Oil:

*Sea Lettuce 1 cup, chopped coarsely
*Safflower or Grapeseed Oil 1 cup

To prepare Sea Lettuce Oil:

1. Place all ingredients in a small stainless pot.
2. Turn to medium heat and bring up to 160F.
3. Immediately remove from heat and cool.
4. Blend in a high speed blender for 3 minutes.
5. Strain through a fine mesh strainer.
6. Refrigerate until ready to use.

Ingredients for the Sauté of Vegetables:

*Kale 4 cups, stem removed, coarsely chopped
*Dried Wild Blueberries 2 tblsp
*Sunflower Seeds 2 tblsp, lightly toasted
*Garlic ½ tsp, minced
*Butter 2 tblsp
*Sunflower Oil 2 tblsp
*Vegetable or Chicken Stock ¼ cup

To prepare the Sauté of Vegetables:

1. On medium heat, place butter and oil in medium sized sauté pan.
2. Once butter has melted, add garlic and sauté for 3 minutes.
3. Add remaining ingredients, except vegetable or chicken stock, and cook until kale is wilted, about 3-4 minutes.
4. Add vegetable or chicken stock and cook until stock is reduced by 90%.

Ingredients for Salmon:

*Wild Chinook Salmon six, 5 ounce pieces

To prepare Salmon:
1. Preheat oven to 400F.
2. To bake salmon with crust, cut sea lettuce crust into pieces approximately the same size as the salmon.
3. Place the crust on top of the salmon.
4. Bake for 10-12 minutes or less depending on the thickness of the fish.

Plating procedure:
1. Divide the vegetable sauté mixture among six plates.
2. Place crusted salmon atop the mixture.
3. Drizzle about 1 ½ ounces of sea lettuce oil around salmon and serve.

ä  Chicken Saranac
Category: Dinner
Submitted By: Placid Bay Inn "On Lake Placid"
Lake Placid, NY
Web Site: www.placidbay.com

Ingredients: 1 lb. Boneless chicken, 1/2 pt. heavy cream, 1 8 oz. can chicken broth, white wine, shallot onions, flour, salt and pepper, butter.

Wash and pound chicken, then press into flour, coating well. In skillet, melt butter, and brown chicken till golden on high heat. When chicken is golden on both sides, deglaze chicken by sprinkling in hot pan with white wine. Then add chicken broth, chopped shallots, and salt and pepper to taste. Turn heat down to a slow simmer, and slowly stir in 1/2 pt. of heavy cream. Cook slowly over low heat for 45 minutes to 1 hour, stirring gently sauce stays smooth. Serve with wild rice or noodles.

ä  Maui Onion Crusted Seared Ahi

Category: Dinner
Submitted By: Lahaina Inn / David Paul's Lahaina Grill Restaurant

Lahaina, HI

Web Site: www.lahainagrill.com 

Serves 4

INGREDIENTS (Ahi):

16 oz. Premium Ahi, filleted

12 oz. Maui Onions, sliced thin, then dehydrated and crushed

16 oz. Maui Onions, caramelized

3 tbsp. Olive Oil

1 tbsp. Salt and Black Pepper

METHOD:

For caramelized onions, over medium high heat cook onion with 2 tablespoons olive oil in a heavy bottom braiser or sauce pan, constantly stirring until onions caramelize, then set aside.

For ahi, heat 1 tablespoon olive oil in a large skillet. Roll ahi filet in dehydrated crushed onion. Sear on all sides until browned. Slice against grain of fish for serving.

VANILLA BEAN RICE

INGREDIENTS:

1 tbsp. Shallots, finely chopped

1 tbsp. Unsalted Butter

1 cup Jasmine Rice

3 cups Clam or Fish Broth

1 each Vanilla Bean, split

METHOD:

Cook rice over medium heat with vanilla bean, shallots, butter and clam broth. Bring to a boil, reduce heat, and cover. Simmer until all liquid is absorbed. Remove from heat and fluff.

APPLE CIDER-SOY BUTTER VINAIGRETTE

INGREDIENTS:

2 cups Filtered Apple Cider

2 cups Apple Cider Vinegar

8 oz. Soy Margarine, chilled and cubed

2 oz. Unsalted Butter, chilled and cubed

1 oz Chives, finely chopped

METHOD:

Mix the vinegar and cider in a sauce pan over medium heat. Reduce to ½ cup.

Just before serving, add cold butter and margarine in small quantities while mixing over medium heat. Place in a blender and pulse for just a second or two.

PLATING:

Serve on a large plate with rice in the center, top with fish and a tablespoon of caramelized onion. Drizzle sauce over and around fish and garnish with chopped chives.

ä  Beach Palms Peanut Sauce Noodles with Tofu

Category: Dinner

Submitted By: Beach Palms of Siesta Key Village

Sarasota, Siesta Key, FL

Web Site: www.beachpalms.com 

Dressing:

1/2 cup peanut butter

1/3 cup low fat firm silken tofu

1/4 cup soy sauce

3 Tbs fresh lime juice

2 Tbs light brown sugar

3 medium cloves garlic, minced

3/4 Tsp. crushed red pepper flakes

====

12 oz spaghetti

2 tsp. toasted peanut oil

1 cup grated carrots

1 cup finely diced red bell pepper

1 cup grated seedless cucumber

chopped cilantro

chopped scallions, 3-4 medium

3 Tbs. unsalted dry roasted peanuts, chopped lime wedges for garnish

---

1. Make dressing in blender or food processor with all ingredients.

2. Cook spaghetti until just tender, drain and transfer to large bowl, drizzle with oil.

3. Add carrots, bell pepper and dressing to spaghetti and toss to coat.

4. Sprinkle with cucumber, cilantro, scallions and peanuts. Garnish with lime wedges and serve.

ä  Coq Au Vin

Category: Dinner

Submitted By: Ivy Manor Inn & Michelle's Fine Dining

Bar Harbor, Maine

Web: www.ivymanor.com 

Yield : 2pp

1 3lb Chicken (split, disjointed) ¼ cup brandy
3 bay leaves salt, pepper (to taste)
10 pcs smoked bacon 2oz butter, 2oz flour
2 ribs celery
2tbsp minced garlic 2tbsp minced shallots
5 sticks fresh thyme (rough chopped)
5tbsp olive oil 1bottle burgundy wine
1cup sliced button mushrooms 1 4qt braising pan

1. In the braising pan place the olive oil, bacon, garlic, shallots, thyme, celery and cook over low heat to release the fat from the bacon.
2. When bacon is rendering add the chicken to the pan place inside never overlapping each piece, skin side down, and brown the chicken lightly.
3. When the chicken is browned add the bay leaves, Remove the pan from the flame and deglaze the pan with brandy, flame to burn off the alcohol. When alcohol is evaporated add the bottle of red wine till the chicken is covered 2/3 of the way up the chicken, season with salt, pepper, cover and reduce heat by half to a low simmer, turning the chicken every 5 minutes or so, to obtain a beautiful red color as well as cooking the chicken evenly about 20 min.
4. When chicken is ready remove chicken, strain the liquid through a fine mesh strainer to remove the by products reserving the liquid.
5. Add the mushrooms and place back on the heat, bring to a low simmer, then take 2oz butter, and 2oz flour, blend these together to create a beurre manie, and add a little to the boiling sauce a little at a time waiting each time for , this to come to a boil, thicken to a light gravy consistency.

ä Rosemary Pesto Rack of Lamb

Category: Dinner

Submitted By: Hotel Makanda by the Sea

Manuel Antonio, Costa Rica

Web: www.makanda.com

1/2 cup (packed) parsley leaves and stems
2 tablespoons chopped fresh rosemary plus rosemary sprigs
2 tablespoons grated Parmesan cheese
1 garlic clove
3 tablespoons olive oil
1 1 1/2-pound rack of lamb
Position rack in center of oven and preheat to 450°F. Place parsley, chopped rosemary, grated Parmesan cheese and garlic in processor. Process to coarse paste. With machine running, gradually add olive oil. Season pesto to taste with salt and pepper.
Place lamb on small rimmed baking sheet. Sprinkle with salt and pepper. Spread all pesto over rounded side of lamb. Roast 10 minutes. Reduce oven temperature to 400°F and roast to desired doneness, about 15 minutes longer for medium-rare.
Cut lamb between bones into chops. Divide chops between 2 plates; garnish with rosemary sprigs.
Makes 2 servings; can be doubled.

ä Salt Fish Fritters

Category: Dinner

Submitted By: Firelfy Beach Cottages

Negril, Jamaica

Web: www.jamaicalink.com

Salt Fish Fritters
1/2 cup cooked, flaked codfish
1 1/2 cups flour
1/4 teasp. black pepper
1 teasp. thyme
1 tbsp. chopped escallion
1 tbsp. chopped onion
3/4 cup water
1/4 cup oil

Mix all the dry ingredients together. Stir in the water then beat to form a fritter batter. Drop the fritters from a large spoon into the hot oil in a frying pan. Turn as the fritters begin to brown at the edges. Total frying time 7-8 minutes. Drain on a paper towel. Serve hot for breakfast. Yield 12 fritters.

Used with permission from Author Jill Roberts from A Hamper of Recipes from Jamaica. This is a very popular breakfast item in Jamaica.

ä Snapper Tropical

Category: Dinner

Submitted By: Beal House Inn and Restaurant

Littleton, New Hampshire

Web: www.bealhouseinn.com

(serves 4)
4 Snapper Filets (8 OZ each)
4 Tbsp Flour
1/2 Cup Fish Stock (or Chicken broth -unsalted)
1/2 Cup Dark Rum
1/4 Cup Vegetable Oil
1 Tbsp Butter
4 fresh Basil Leaves(chopped)
Salt & Pepper To taste
1/2 Cup Orange Juice
2 Cups diced Fresh Fruit (e.g. banana, orange, strawberry) **Preheat your oven to 350 degrees.
Heat the vegetable oil in a pan while you lightly dredge the snapper in the flour and shake off all excess. Sautee both sides of the snapper filets in the oil till lightly browned then discard the vegetable oil. Deglaze the pan with the fish stock and the rum and let reduce for 2-3 minutes, add the basil, orange juice and butter to thicken the sauce,add the fresh fruit, salt and pepper and place in the oven for a final 4-5 minutes of cooking.
Plate the fish, top with the fresh fruit sauce P.S. For Variety You can use such seasonal fruit combinations as kiwi, mango, papaya, pear, apple, grape or peach.
Chefs/Innkeepers Jose Luis and Catherine Pawelek Beal House Inn and Restaurant