Step-by-Step: How to Sear Fish Properly

Searing fish can be one of the most delectable parts of the meal, but if not done patiently and correctly, it can quickly make a meal frustrating or disappointing. Let me first put out there that patience is key, then technique.

1. Preheat sauté pan to medium high heat, if you have a non-stick pan that works best. Measure ½ teaspoon of olive oil into pan, spread olive oil in pan to the size of the fish.


2. Season one side of fish and place seasoned side down in pan.


3. Let fish sear for at least 2-3 minutes before flipping over. If you try to pick up the fish right away it may stick and tear the fish. That’s where the patients come into play.

4. You'll know when the fish is ready to be turned over when the fish starts to turn colors coming up the side of the fillet. Another indicator is if you can easily pick up one corner of  the fillet and it's the golden brown color you're looking for. Season the uncooked side of your fillet and flip it when ready.


5. Cooking time on the opposite side depends on the type of fish being used. For example,  tuna can be seared on both sides quickly, while white fish should be cooked all the way through before serving.


Chef’s Note: Any item can be seared in the pan and reserved for later. Simply, finish it in the oven when ready. Cooking ahead helps with your meal planning. If you already have the pan out tonight and are going to use the same cooking techniques, you might as well prep now to save you time later!

Step-by-Step: How to Cut Fresh Pineapple

Pineapples are delicious, refreshing and sweet treats for summer—perfect for a Memorial Day cook-out! One of the questions we commonly get is how in the world do you cut fresh pineapple. Well, follow these steps below to learn how to pre-cut your pineapple so it’s ready when you’re looking for a sweet treat!

Step 1: Choose a ripe pineapple. Smell the pineapple when you buy it, if it smells sweet, it will be perfect.  Also, the pineapple should be yellow if it is green it needs a few more days to ripen.



 

Step 2: Cut off the bottom of the pineapple.



Step 3: Place the pineapple on its side on the cutting board and remove the stalk along with the very top of the pineapple.



Step 4: Stand the pineapple straight up. Cut directly in half through the core.

 

Step 5: Then cut it in half again, cutting the pineapple into quarters.



Step 6: Cutting one quarter at a time, glide the knife between the fruit flesh and core to remove the core. Repeat for all 4 pieces.



Step 7: Next, glide the knife between the flesh and skin of the pineapple removing the skin.



Step 8: Cut the pineapple in small pieces to eat.



Step 9: Serve the pineapple on the detached skin, for garnish.



Step 10: Eat your pineapple for breakfast, a snack or whenever you please. Enjoy!

1 cup of pineapple is only 80 calories, making it an excellent Metabo Meal. Pineapples are a great source of vitamin C and they offer your body excellent protection against free radicals, substances that attack healthy cells.

How To Make Gnocchi In 10 Easy Steps

Gnocchi (nyoh-kee) is a potato dumpling. Some people get intimidated when attempting a traditional Italian dish, but this dish is very easy to prepare and is one of my favorites!

 

 

12 Days of Christmas Recipe Countdown: Chestnut Ravioli with Madeira Mushroom Sauce

Maderia Mushroom Sauce

INGREDIENTS

2 Tablespoons Shallots, minced

1 Tablespoon Garlic, fresh, minced

2 cups            Mushroom, sliced

1 teaspoon Thyme, fresh, chopped

4 ounces Madeira wine

1 ½ cups Veal stock or brown sauce reduced

2 Tablespoons Half and half

1 Tablespoon Parsley, fresh, chopped

½  teaspoon Salt

½  teaspoon White pepper

¼ cup Cold water

2 Tablespoons Cornstarch (mix with cold water to make slurry)                    

 

PREPARATION:                                                                                                    

• Heat sauce pan; spray with cooking spray.


• Sauté shallots for about two minutes on medium heat.


•  Add garlic, mushrooms and thyme; sauté for another two minutes.


• Add Madeira wine and let reduce for about 1 minute.


• Add the veal stock (or beef stock), parsley, salt and pepper; let this reduce by 1/2 for approximately 5 minutes.

• Add cornstarch slurry if a thicker consistency is desired.  Slurry is corn starch and cold water—about one to one ratio.

                                   

Chef’s Note:  This technique can be used with any type of liquor or wine. This sauce goes great with chicken breast, or beef tenderloin as well as pork tenderloin.

 

Number of servings: about 6

Serving size: 2 ounces

Calories: 50

Fat grams: 3

 

Chestnut Ravioli

INGREDIENTS:

2 cups All purpose flour

½ cup Ground flax seed

4 each Eggs

1 teaspoon Olive oil

Filling:

½ pound Chestnuts, crushed

3 cups Ricotta, fat free

½ cups Parmesan cheese

2 Tablespoons Shallots, sautéed or softened

¼ teaspoon Cinnamon

1 egg Egg mixed with little water (for making pasta stick)

PREPARATION:

• Preheat large pot of boiling water.


• Set up food processor, with “S” blade attachment.


• Add flour and flax then add eggs and oil to food processor bowl.


• Process until the flour is incorporated and evenly moistened.  The pulse button on your machine is best for this if you have one.


• Lightly flour your work area and knead your dough.


• Let the dough rest for about 30 minutes


• While dough rests, prepare filling.


• For the filling, mix the crushed chestnuts (your food processor works great for this) then add the ricotta, parmesan cheese, sautéed shallots and pinch of cinnamon.


• When dough is ready, use the pasta roller attachment on your Kitchen Aid mixer and simply feed the dough through. Repeat until you get to level 4 on your pasta roller. (Level 4 is the desired thickness for your raviolis.) If you do not have a Kitchen Aid mixer, roll out dough on floured surface as thin as you can without our tearing the dough.


• Once your pasta is rolled out, simply scoop 1 ounce of filling in rows on your sheet of dough.  Be sure to keep plenty of space between raviolis.


•  Brush an egg-water mixture around and in between the raviolis—this helps the sheet of pasta that gets placed on top of your filling to stick so your filling does not come out during the cooking process.


• Use a ravioli cutter, or even a circular cutter, to cut the raviolis. Press the sides of the ravioli with your hands to make sure all filling is sealed inside.


• Repeat until you have made 24 raviolis, or reserve your dough for a later day.  (Raviolis can be made ahead of time, stored in freezer and simply cooked from frozen state.) 


• Boil pasta for about 12 minutes or until pasta is soft and slightly aldente.  (Pasta will float after a few minutes but continue to let cook.)

Servings: 12

Servings Size: 2 raviolis

Calories: 250

Fat: 6