Veal stock used for soup.
Pickling was lime juice, vanilla paste and a T of sugar.
Herb Crusted Cod, Chilled Pea Soup, Pickled Cauliflower and Cucumbers
Fennel-Coriander Halibut with Mixed Peppers
From the pictures below it should be obvious that the spice coating on the halibut is the key to this very simple dish.
All you need to do is put 1 teaspoon each of fennel seed and whole coriander into a spice grinder (or mortar and pestle) and grind finely. Add lemon zest and salt and fresh ground pepper. Drizzle with olive oil and roast for about 10 minutes at 425 degrees.
For the peppers, just sauté sliced peppers and onion, salt, pepper and some cayenne.
Carnitas with Tomatillo-Avocado Sauce
This is one of the easiest recipes you’ll ever find - just pork, salt and water. Yet the cooking technique makes it sizzle. The only thing you need to watch carefully is the last 30 minutes of cooking time. Once the water has all evaporated and the carnita pieces are nicely browned you must stop cooking or they’ll shrink up and be dried out. You want them to be big and still juicy, with a nicely browned outer crust.
The Tomatillo-Avocado Sauce is equally easy. One bit of advice - don’t add any water until the main ingredients are fully blended, as you don’t want the sauce to be too thin. If it’s already thin prior to adding water, you can thicken it by adding more avocado.
Both recipes are adapted from the world-class Mexican cooking authority Rick Bayless.
Carnitas
Preheat oven to 375.
4 pounds bone in pork shoulder, cut into 1 1/2 to 2 inch cubes
Salt - sprinkle liberally
- Place in pan with 1/3 C water
- Cover pan with foil or lid
- Cook at 375 covered for 1 hour
- Raise to 450 and cook uncovered for 30 min
- Cook for another 20 min, turning every 7-8 min
Serve with tortillas and Tomatillo Sauce
Tomatillo-Avocado Sauce
4 tomatillos - about 8 oz. peeled, rinsed
1 small avocado
1 large garlic clove, coarse chop
1 jalapeno or 2 serranos, coarse chop
1/2 to 2/3 C cilantro
2 teaspoons salt
- Puree in a blender
- Add water for consistency
Summer Shellfish Salad
Tower of Calamari Fettuccine and Summer Vegetables
Lobster tail with Magic Vinaigrette
Poached Scallops dressed with home-infused Basil Oil
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