by Efraín Árias Castañeda

Caribbean fish fillet with achiote BBQ and pepper leaf,
zucchini blossoms and Poblano chili sautéed with cilantro flavored rice

Absolutely fresh fish is the secret in creating this delightful dish.

Ingredients:

• 4 portions, 6 oz Red Snapper
• 3 oz red annatto seed paste (achiote)
• 4 pcs Pepper leaves
• ½ lb zucchini blossoms
• ½ lb peeled and sliced Poblano Chili
• ¼ lb pre boiled rice
• 2 oz cilantro
• 4 fl oz orange juice
• 6 fl oz olive oil
• ¼ lb sliced onion
• ¼ qt chicken stock
• Salt and pepper to taste

Method:

Mix the red annatto paste and orange juice in a blender until smooth and marinate the fish fillet. Refrigerate for 1 hour.

In a frying pan heat the fish fillet with 2 oz of olive oil.

In another pan sauté with 2 oz of olive oil half of the onion, and the zucchini blossoms, Poblano chili, salt and pepper to taste.

In a pan heat 2 oz of olive oil and fry the half of onion and garlic until it is brown. Add the rice and stir fry all together. In a blender put chicken stock and the coriander, mix together and add in the rice, salt and pepper, cook for 15 minutes.
Serve first the rice, and then top with fish fillets, pepper leaves, blossoms and Poblano chili.
 

Beef tenderloin with fine herbs and Dijon mustard polenta,
in a Rioja wine sauce

Ingredients:

• 4 pcs of 6 oz beef tenderloin
• ½ lb polenta
• 2 oz fine chopped basil
• 2 oz fine chopped rosemary
• 1 oz fine chopped parsley
• 2 oz fine chopped shallot
• 1 oz fine chopped garlic
• 2 oz parmesan cheese
• ½ qt chicken stock
• 2 oz fine chopped onion
• 4 oz fl olive oil
• 1 oz Dijon mustard
• ¼ qt Rioja wine
• 4 oz demi glace
• ½ oz ground black pepper
• Salt and pepper to taste

Method:

For the polenta fry in oil olive the onion and garlic then add the polenta. Fry for a few minutes and add the chicken stock, cook all together then add 1 oz of basil, 1 oz of rosemary, parsley and Dijon mustard. Cook for a few minutes and add the parmesan cheese.

For the beef tenderloin, salt and pepper to taste, grill to desired doneness.

Sauce:
Put the wine in a sauce pan, add the shallot, 1 oz of rosemary, 1 oz of basil and black pepper. Reduce to half, add the demi glace and strain, salt to taste.

© August 2006 LuxuryWeb Magazine. All rights reserved.