* Exported from MasterCook *
Crispy Red Snapper with Eggplant Agrodolce
Recipe By : Matthew Kenney -- Matthew's, New York City
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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---Red Pepper Juice---
4 red bell peppers
1 teaspoon paprika
2 tablespoons butter
salt -- to taste
cayenne pepper -- to taste
---Eggplant---
1 sweet onion -- chopped
1 large diced eggplant -- salted and drained
2 tablespoons balsamic vinegar
4 tablespoons orange zest -- blanched
4 tablespoons orange juice
4 tablespoons pine nuts
1 tablespoon sugar
1 pinch crushed red pepper flakes
2 tablespoons chopped chives
salt and pepper -- to taste
olive oil
---Potatoes---
8 fingerling potatoes -- boiled
2 teaspoons chopped parsley
1 tablespoon butter
1 tablespoon chicken stock
salt and pepper -- to taste
---Rice flour batter for snapper---
1/2 cup rice flour
1/2 cup water
2 tablespoons baking powder
salt and cayenne pepper -- to taste
---Red Snapper---
2 tablespoons canola oil
4 5 to 6 ounce red snapper fillets -- skin on
1 cup rice flour batter -- (preceding recipe)
To make red pepper juice, remove seeds from bell peppers. Cut
peppers into 1" pieces. Puree in a food processor, then strain through
a cheesecloth. Measure out 1 cup of resulting juice. Add paprika. Reduce
by two-thirds and finish with butter, salt and cayenne pepper to taste.
Set aside.
To prepare the eggplant, heat a heavy skillet and sweat onions in
olive oil until translucent. Add eggplant and saute' until soft and
golden. Deglaze with orange juice and vinegar, and cook away liquid.
Add orange zest, pine nuts, pepper flakes and sugar. Salt and pepper to
taste. Add chives.
For the potatoes, warm potatoes with butter, stock, parsley and
salt and pepper to taste.
Mix the ingredients listed above for the rice flour batter, adding
salt and cayenne pepper to taste.
To cook the red snapper, preheat oven to 400F. Heat oil in a heavy
nonstick skillet. Dip fish fillets in rice flour batter and cook on
stove, skin side first, until golden brown. Finish for 3 minutes in the
oven.
TO SERVE: Place potatoes on a plate. Top with fish. Add eggplant
mixture and drizzle with red pepper sauce reduction.
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* Exported from MasterCook *
Lemon Chicken w/Olives, PineNuts, Garlic & CousCous
Recipe By : Matthew Kenney -- Matthew's, New York City
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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---Chicken---
2 3 pound chickens
2 tablespoons olive oil
salt and pepper -- to taste
chopped chives, scallions or cilantro leaf -- for garnish
---Marinade for Chicken---
1/2 cup olive oil
2 lemons -- juiced
1/2 tablespoon cilantro leaves -- roughly chopped
2 teaspoons ginger -- freshly chopped
1 pinch crushed red pepper flakes
---Moroccan Olive & Pine Nut Sauce---
3 tablespoons melted chicken fat -- from roasted chicken
5 tablespoons white onions -- grated
1 tablespoon ginger -- minced
1 teaspoon garlic -- minced
1 pinch crushed red pepper flakes
1 pinch saffron
1/3 cup Moroccan green olives -- sliced
1/3 cup pine nuts -- toasted
3 tablespoons lemon juice
3 tablespoons honey
1 quart chicken stock -- reduced to 2 cups
2 tablespoons butter
1 teaspoon fresh parsley -- chopped
1 tablespoon cilantro leaves -- chopped
salt and pepper -- to taste
---CousCous---
2 cups chicken stock
2 cups medium-grain couscous
1 medium carrot -- cut into 1/4" cubes
1/2 red bell pepper -- seeded and diced
1/2 onion -- diced
1/2 zucchini -- cut to 1/4" dice
1 tablespoon tumeric
4 tablespoons fresh parsley -- chopped
1 pinch saffron
To prepare the chicken, mix all of the ingredients listed for the
marinade and coat chickens. Cover and marinate in refrigerator for 6 to
24 hours.
Preheat oven to 375F. Season chickens with salt and pepper inside
and out and truss. Heat ovenproof roasting pan over high heat on stove.
Add olive oil. Brown chickens in pan until golden on all sides. Place
in oven and roast for 50 minutes or until pieces are pale yellow.
Remove chickens from roasting pan and set aside. Pour fat out of pan,
reserving about 3 tablespoons for sauce recipe which follows.
To prepare the sauce: to the 3 tablespoons of fat left in the pan
after chicken is roasted, add grated onion, garlic and ginger and cook
until onion just begins to brown. Add crushed red pepper, saffron,
olives and pine nuts, and deglaze with lemon juice. Add honey and
reduced chicken stock, and reduce by half. Finish sauce with butter,
parsley, cilantro and salt and pepper to taste. Reserve, keeping warm.
For the couscous, bring chicken stock to a simmer. In a large
saute' pan, sweat carrot, red pepper, onion and zucchini until tender.
Add saffron, tumeric and stock. Place dry couscous in a large bowl and
pour vegetable-stock mixture over it. Stir to combine. Cover with
plastic wrap and let stand approximately 15 minutes.
TO SERVE: Brown chickens further under broiler if necessary. Remove
trussing and carve.(Chickens can be served whole.) Serve with couscous.
Drizzle sauce over chicken, and garnish with chopped chives, scallions
or cilantro leaves.
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* Exported from MasterCook *
Coriander-Crusted Venison w/Spice-Glazed Sweet Potato
Recipe By : Matthew Kenney -- Matthew's, New York City
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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---Venison---
4 6 ounce boneless venison loin steaks
2 teaspoons cracked white peppercorns
4 1/2 teaspoons cracked coriander seeds
5 allspice berries -- crushed
1 cinnamon stick
2 cups Pinot Noir wine
1 cup squab, venison or beef glace' -- (stock reduction)
butter
kosher salt
fresh cilantro -- for garnish
---Spice-Glazed Sweet Potato---
4 tablespoons butter
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon cumin
2 sweet potatoes
salt and cayenne pepper
---Vegetables---
2 cups fava beans
30 asparagus spears
To prepare the venison, roll venison in pepper and 4 teaspoons of
the cracked coriander seeds. For sauce, add allspice, cinnamon and the
remaining 1/2 teaspoon of coriander seeds to wine and reduce by 90
percent. Add glace' and reduce by half. Finish with butter and salt.
For spice-glazed sweet potatoes, preheat oven to 400F. Melt butter
and mix in spices (salt and pepper to taste). Set aside. Clean skin of
sweet potatoes. Cut potatoes in half lengthwise and bake for 15 minutes.
Brush with butter-spice mixture and continue baking until cooked through,
brushing with additional butter if desired.
For the vegetable accompaniments, blanch separately in boiling
water for 1 minute. Cool in ice bath. Reserve.
TO SERVE: Sear venison to medium-rare and slice into medallions.
Reheat fava beans and asparagus. On each plate, place venison medallions,
spice-glazed sweet potato, asparagus and fava beans. Drizzle with sauce
and garnish with fresh cilantro.
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* Exported from MasterCook *
Cherry Soup with Fromage Blanc
Recipe By : Matthew Kenney -- Matthew's, New York City
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cinnamon stick
3 star anise -- crushed
5 cloves
3 allspice berries -- crushed
2 1/2 cups sweet red or white cherries -- pitted
3 cups Pinot Noir or red Burgundy wine
1/4 cup sugar
2 tablespoons lemon juice
4 tablespoons fromage blanc -- for garnish
julienned mint leaves -- for garnish
cheesecloth
In a small piece of cheesecloth, bundle cinnamon stick, star anise
and cloves. Set aside half of the cherries. Place the remaining cherries
in a large saucepan with cheesecloth bundle and remaining non-garnishing
ingredients. Bring to a boil. Lower heat and simmer for 2 minutes.
Remove from heat, steep for 5 minutes, and discard cheesecloth bundle.
Puree cooked cherry soup and strain back into saucepan through another
cheesecloth. Add reserved cherries to saucepan with soup. Bring to a
boil, then lower heat and simmer, covered, for 5 to 7 minutes.
TO SERVE: Transfer soup to bowls and garnish with fromage blanc
and mint julienne. (Fresh ricotta may be substituted for fromage blanc
if desired. Mix 4 tablespoons of ricotta with 2 tablespoons of lemon
zest and 1 tablespoon of sugar.)
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