Honey & Miso Glazed Yellowtail with Coconut-Lime Broth

Jason found this recipe on a fishing website/forum that he frequently visits. We are always trying to find good recipes for fish. This is by far, the most amazing fish recipe ever. I would pay $45 for this in a restaurant. Serves 6

Ingredients

Honey Miso Glaze

• 1 cup yellow, Mild Miso paste ( you can find this in the frig section of an Asian market)
• 1/2 cup Honey
• 2 limes (juiced and zest)
• 1/4 cup Sweet Mirin Wine
• 2 Tablespoons ground ginger (fresh is best)
• 6 (6 oz.) Yellowtail fillets, all dark meat removed

Combine miso paste, honey, lime juice, mirin, and mix well in a bowl to form a smooth paste. Place the yellowtail on a sheet pan, spray with non-stick spray then spoon on an even coat of the honey-miso paste. Hold the fish in the refrigerator while you prepare the broth. Now is also a good time to turn your oven on to low broil

Coconut-Lime Broth

• 2 large diced shallots
• 2 cloves chopped garlic
• 1/4 cup extra virgin olive oil
• 4 ozs. fresh lime juice
• 1/2 cup honey
• 1 can coconut milk (14 oz)
• 1/4 cup thin sliced green onions
• 1 julienne yellow pepper
• 1 julienne red pepper
• 1/2 cup baby shiitake mushrooms (optional we don't like mushrooms and turned out great without)
• 1 bunch chopped cilantro
• Kosher Salt
• Fresh Ground Black Pepper

In a sauce pot, gently saute the shallots, garlic, green onion, shiitakes & peppers for 4-6 minutes. Season with salt and pepper. Add the honey, coconut milk, lime juice & simmer for five minutes. Check seasoning and keep warm on the side.

With the oven on low broil, place the glazed yellowtail 4-5 inches under the broiler and cook for 5-7 minutes. It works best to trim the fish fillets to 1" or 1 1/2" thick so the cook and brown quickly and evenly.

Add the broth to the bottom of a large bowl. Top the broth with the cilantro. Place the fish in the bowl on top of the broth. Top fish with a little broth and more cilantro. Serve fish with bowl of steamed jasmine rice.

Penne with Butternut Squash and Goat Cheese

I saw this recipe on the TV Foodnetwork and thought I would give it a try. I LOVED IT!!!! and so did everyone that tried it. It's a strange combo of ingredients I would never have put together but it's so good. This dish can be served warm or cold.


Ingredients

• Vegetable oil cooking spray
• 1 (2-pound) butternut squash, peeled, seeded and cut into 3/4 inch cubes
• 1 onion, diced into 1/2-inch piece
• 5 cloves of garlic, peeled
• Olive oil, for drizzling
• Kosher salt and fresh ground black pepper
• 1 pound penne pasta
• 1 cup (8 ounces) goat cheese, crumbled
• 1 cup coarsely chopped walnuts (toasted)
• 1 packed cup chopped fresh basil leaves
• 1/3 cup finely grated Parmesan cheese

Preheat the oven to 425 degrees F. Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.

Mix the squash, onion and garlic together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Bake for 40-45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.

While the squash mixture is cooling, bring a large pot of salted water to boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes. Drain and reserve about 2 cups of the pasta water. Put the goat cheese in the bottom of large serving bowl and add the pasta with 1 cup of the pasta water. Toss until the cheese has melted and forms a creamy sauce. Add the squash mixture, the walnuts and the basil. Toss well and added any additional pasta water if needed. Season with salt and pepper. Garnish with Parmesan and serve.

***To toast the walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6-8 minutes. Cool completely before using.

Venison Stew

We both grew up eating Venison and have started to find amazing recipes. This recipe initially didn't call for potatoes but you can't have stew with out potatoes. If you don't have venison or other game meat you can substitute it with beef or bison.

Ingredients

• 3 tablespoons olive oil
• 2 pounds venison stew mat, cut into 1-inch cubes (Venison, Elk, Bison, or Beef)
• 1/4 cup all-purpose flour
• Essence - Recipe follows
• 2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped carrots
• 2 cups cubed red potatoes
• 1 tablespoon chopped garlic
• 1 cup chopped tomatoes, peeled and seeded
• 1 tablespoon chopped fresh basil leaves
• 1 tablespoon chopped fresh thyme leaves
• 2 bay leaves
• 1 cup red wine
• 4 cups brown stock (beef stock)
• salt and black pepper
• Crusty bread (sourdough works best)

Essence (Creole Seasoning)

• 2 1/2 tablespoons paprika
• 2 tablespoons kosher salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly

In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Essence. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the potatoes, celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. Season with salt and pepper and more Essence. Add the red wine to the pot to deglaze the pan. Add the brown stock. Bring the liquid up to a boil, cover, and reduce to a simmer. Simmer the stew for minimum of 45 minutes. Take stew for seasoning. Add more Essence for heat and flavor. Depending upon how big your veggies are cut, it can take up to 1.5 hours. The longer it stews the better. If the liquid evaporates too much, add a little more stock.

Remove the stew from the heat and serve in bowl with the crusty bread.

Pepper-Crusted Tuna Salad with Sesame Vinaigrette

Jason and I saw this recipe on TV after he got back from a recent fish trip. We broke out the fresh fish and gave it a try. The Vinaigrette is amazing and can be used for so many other recipes. Yet another great find....

Ingredients
Tuna Rub

• 2 teaspoons freshly ground coarse peppercorns
• 1 tablespoon coarse salt (sea salt or kosher salt)
• 1/2 teaspoon sugar
• 1 (12-ounce) center - cut tuna loin

Sesame Vinaigrette

• 2 tablespoons rice wine vinegar
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 2 teaspoons toasted sesame oil
• 1 tablespoon peanut or canola oil
• pinch of cayenne pepper (more if you like it spicy)

Salad Mix

• 1 package fresh spring mix
• 2 sliced green onions scallions
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons torn fresh chives (optional)
• 1/2 cup fresh orange segments, skin and white pith removed
• 1/3 cup toasted cashews, roughly chopped
• 1/2 cup crispy wonton strips

Heat a large, nonstick skillet over medium heat for 5 minutes. Mix together the ground peppercorns, coarse salt, and sugar. Pat the pepper mixture all over the tuna loin to form a crust on all sides. Place the seasoned tuna onto the preheated skillet and sear on all sides, about 5 minutes total. Remove the tuna loin from the heat and cool completely. (Tuna should be nicely seared on the outside and rare on the inside)

In a small bowl, whisk together the vinegar, soy sauce, honey, sesame oil, peanut oil and cayenne. Set aside. Mix the salad mix, parsley, chives, and orange segments. Toss the salad mix with some of the vinaigrette. Fold in the green onions and orange segments

Arrange salad on individual plates or serving platter. Cut the tuna into slices and fan out on top of salad. Top with cashews and wonton strips if desired.

Butternut Squash Risotto

Jason and I grew butternut squash in our garden this year so we started looking around for yummy recipes. This was my first attempt at make risotto and it was fabulous. This recipe feeds 6-8 people so don't be afraid to half it. I know I will the next time I make it.

Ingredients:

• 1 butternut squash (2 pounds)
• 2 tablespoons olive Oil
• Kosher salt & fresh ground black pepper
• 6 cups chicken stock
• 2 tablespoons unsalted butter
• 1/2 cup minced shallots (2 large)
• 1 1/2 cups Arborio rice (10 oz)
• 3/4 cup dry white wine
• 1/2 teaspoon garlic powder
• 1 cup freshly grated Parmesan cheese
• 2 ounces pancetta, diced (optional)

Preheat the oven to 400 degrees F.

Peel the butternut squash, remove the seeds, and cut into 3/4 inch cubes. You should have about 4-6 cups. Place the butternut squash on a sheet pan and toss with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25-30 minutes, tossing once, until very tender. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

In a heavy-bottomed pot or dutch oven, melt 2 tablespoons butter and saute the shallots and pancetta (optional) on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder. Add 2 cups of the roasted butternut squash. Stir and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Before you add your last 2 ladles of stock, add another 1 - 2 cups of the butternut squash. Continue adding stock until the rice is cooked through, but still al dente, about 30 minutes total. Take off the heat, add 2 tablespoons butter, parmesan cheese. Mix well. Serve topped with more Parmesan cheese, fresh chopped parsley and a dash of olive oil.