4-5 Ancho Chiles Stems and Seeds Removed
2 T Vegetable Oil
1/2 Red Onion Sliced
2 Cups Freshly Squeezed Orange Juice
2 T Good Quality Tequila
In a medium sauce pan sauté the chiles in the oil until soft and fragrant. ( Do not burn )
Remove chiles with tongs and reserve. Add the onions to the chile oil and cook until tender. Add the orange juice along with the sautéed chiles and cook until the mixture is reduced by about one half. Remove the mixture from the heat and let cool for a couple of minutes. In a food processor pulse the mixture to make a coarse salsa. Pour the salsa into a bowl and stir in the tequila with a little salt to taste.
We love this salsa on grilled fish tacos. Here is a picture of some Skuna Bay Salmon with salsa borracha. Enjoy!
Kate and I have just returned from a trip to the Caribbean . I wanted to make a Caribbean inspired dinner on my day off this past Sunday. I have not made this rice for a couple of years and I love this recipe. The recipe is a little time consuming and working with a fresh coconut can be a little difficult. I assure you that it is well worth the effort . With just one fresh coconut, rice, a little sugar and salt you will be amazed at the flavor of this rice. ENJOY!
1 Fresh coconut ( shake to make sure full of liquid.)
4 cups boiling water
3 1/2 cups of water ( including coconut water )
2 cups of Basamati Rice
1 T. Sugar
Take a fresh coconut and open the “eyes” with a clean phillip’s head screwdriver or something similar. Drain the coconut water in a bowl and reserve. Break the coconut, remove the meat and peel off the brown skin with a pairing knife. Cut the white meat into small pieces and divide into two portions. Put one portion at a time in a blender with one cup of boiling water and blend for 2-3 minutes. Be sure to cover the top of the blender with a towel to avoid a hot liquid burn. Pour through a fine strainer and press out all the liquid into a pan. Blend again the squeezed coconut with another cup of boiling water and press again. Discard the pulp. Repeat above procedure with the second portion. Set this coconut milk to boil until it almost reduced and the oil starts to form. Reduce the heat to medium and stir the bottom of the pan continuously with a wooden spoon until the mixture just starts to turn blond. Do not let it get dark. Rinse the rice under cold water until water runs clear and add to coconut mixture. Stir mixture over medium heat 2-3 minutes and then add the liquid (coconut water and water to make 3 1/2 cups). Increase heat to high and when water comes to boil add sugar and salt. Decrease heat to very low, cover pan and simmer gently until liquid is incorporated. This will take 12-15 minutes. Keep an eye on this. Remove from heat and fluff rice with a fork. Serve rice within 1/2 hour. Serve with anything you can imagine. The photo that accompanies this recipe is grilled red snapper with a ginger citrus sauce and simple sautéed spinach.
For The Salmon
Six 7-80z. salmon filets
3/4 cup sake
3/4 cup mirin
1 T fresh ginger minced
Combine and marinate salmon in the refrigerator for 4 hrs. or overnight.
Ginger soy butter sauce
1 shallot thinly sliced
1 T fresh ginger minced
1 T vegetable oil
Saute above ingredients until tender .
Add the following ingredients and reduce to a little less than a cup.
1 orange juice and zest
1/2 cup sake
1/4 cup mirin
2 T rice vinegar
2 T soy sauce
1 T sweet soy
1 T hot dry mustard
1 t ground ginger
2 T honey
Reduce and whisk in 1 T cream and 1lb. of unsalted butter that has been cut into small pieces one piece at a time.
Grill salmon and spoon sauce on top of fish .
Serve with steamed rice and stir- fried vegetables.
This salad is a perfect refreshing way of utilizing the spring produce available now.
This ultra fresh seasonal salad is being served now at The Cork and the response has been WOW!
Farmer’s Market Salad with Aged Sherry Vinaigrette
1/4 cup very good quality aged sherry vinegar
1 cup best quality extra virgin olive oil
(The Cork uses Extra Virgin Olive Oil Company oil delivered
on bicycle by Andy Hampsten himself!)*
1 t. coarse dijon mustard
1 t. honey
salt and freshly ground pepper to taste
1 T. minced fresh chives
1 t. minced fresh shallot
Combine above ingredients in a a glass or plastic jar. Shake vigorously before dressing the salad.
For the Salad
Mix the following amounts of fresh produce to your liking:
Arugula, mixed lettuces, green onion, tomato, radish cucumber, avocado, and Haystack feta cheese.
Toss produce and cheese lightly with the vinaigrette.
*Andy’s EVO is available at Cured gourmet store on Pearl Street.
Wild salmon and wild halibut have arrived for the spring and summer season. These two fish are truly an iconic American species and always popular at the Boulder Cork. The fish are sustainably harvested under strict quota systems. With good marine stewardship we should be able to enjoy these two fish for years to come. I eagerly await these two “king of fish” and will have them on the menu and as specials all season long.
Pair either of these flavorful fishes with a Pinot Noir or Chardonnay from the Boulder Cork’s award winning wine list. Pinot Noirs, which are light on tannins, go well with salmon. For baked halibut a Pinot will also work. Also, consider a Chardonnay or Pinot Gris.
I am sharing two quick and easy recipes that may be used with both fish. I recommend grilling salmon on a charcoal or gas grill. I think halibut’s mild flavor is best suited for oven baking or pan sauté. Enjoy!
- 2 large bunches of flat leaf or curly parsley with tough stems removed
- 2 tsp. shallot minced
- 1 lemon zest and juice
- 2 T white wine vinegar
- 3/4 cup of best quality olive oil
- salt and fresh ground pepper to taste
Place all ingredients in to a food processor and make a course puree. Spoon on to fish and serve.
Buttermilk and Fresh Dill Sauce
- 3 T buttermilk
- 6 T mayonnaise
- 2 T celery chopped fine
- 2 T red onion minced
- 2 T fresh dill chopped
- 2 T parsley chopped
- 1 tsp coarse mustard
- 1 tsp Dijon mustard
- salt and fresh pepper
Combine above ingredients with a whisk and spoon over fish.