Coconut Jalapeno Red Snapper With Banana Black Bean Puree Food

COCONUT-JALAPENO RED SNAPPER WITH BANANA BLACK BEAN PUREE

Steps:

• Puree: heat oil in skillet over medium heat.
• Add shallots and garlic; cook 2 minutes.
• Add banana; cook 2 minutes, stirring occasionally.
• Stir in beans, 1/4 C broth, juice, cumin, and salt; cover and simmer 5 minutes.
• Place banana mixture and remaining 1/4 C broth in a food processor; process until smooth.
• Snapper: combine carrot, milk, chili powder, salt, and jalapeños in a large skillet over medium-high heat; bring to a simmer.
• Add fish to pan; cover and simmer 7 minutes on each side.

RED SNAPPER GRILLED IN BANANA LEAVES

Steps:

• Make the sauce: Combine the cilantro, mint, chiles, ginger, scallion, coconut, sugar and 1 teaspoon salt in a blender and pulse to make a coarse paste. Add the coconut milk, lime juice, vegetable oil and fish sauce and blend to make a smooth, slightly thick sauce. Season with salt. Transfer to a bowl and refrigerate until ready to serve.
• Make the fish: Preheat a grill to medium high. Lay the banana leaves on a work surface, overlapping each about halfway, so the leaves are large enough to wrap around the fish, with the tail and head sticking out slightly. Lightly brush the banana leaves with vegetable oil. Cut three 24-inch pieces of kitchen twine and run under water to moisten (this will prevent the twine from burning on the grill).
• Make 2 or 3 slits crosswise on each side of the fish, cutting about 1/2 inch into the flesh. Season the fish inside and out with 1 1/2 teaspoons salt total. Stuff the lime and ginger slices, chiles, and cilantro and mint sprigs into the cavity of the fish. Set the fish at one short end of the banana leaves and roll it up, leaving the head and tail sticking out, then tie together in 3 places with the kitchen twine.
• Once the grill registers 425˚ F to 450˚ F, grill the fish until the banana leaves are charred, about 12 minutes. Flip and grill until the fish is cooked through, 12 to 14 more minutes. (Because the fish is wrapped, it is difficult to test for doneness. The juices will run clear from the head and gills when poked.) Let the fish rest 5 minutes, then untie and remove the banana leaves. Lift the flesh from the bones and serve with the cilantro-mint sauce.

RED SNAPPER WITH FAVA BEAN PUREE

Steps:

• In a medium saucepan, bring the stock to a boil over medium-high heat. Add the beans. Reduce the heat to low, and simmer until the beans are tender, about 5 to 8 minutes. Drain the beans and reserve 1 cup of stock. Place the drained beans and reserved stock in a blender or food processor. Add the mint and blend until smooth. Season with salt and pepper, to taste.
• In a large skillet, heat enough oil to fill the pan 1/4-inch deep, over medium-high heat. Season the fish with salt and pepper on both sides. Cook for 3 to 4 minutes each side until brown and the center is just opaque.
• Divide the fava bean puree between 4 serving plates. Place a filet of red snapper on top of the puree. Serve immediately.

BALSAMIC SKIRT STEAK, FRESH GREENS, PEA & WHITE BEAN PUREE

Steps:

• Five steps in this dish. The marinade, the grilling, the balsamic glaze, the pea and bean puree and the greens salad. But nothing is hard.
• Marinade -- Marinate the steak. Add the oil, lemon juice and zest, rosemary, salt and pepper, herbs, garlic and pinch of red pepper. Mix well and rub all over the steak. Put in a large baggie and let marinate at least 4 hours or all day. Remove and bring to room temp before grilling or you can pan sear. It will take just 4-5 minutes per side on high heat with good grill marks until you get good grill marks. This steak does not take long. Take off with rare and then cover and cover with foil to rest.
• Balsamic glaze -- As the steak is coming to room temp, start the balsamic glaze. In a small pot, heat up the oil and add the shallot. Cook until slightly soft or translucent and then add the balsamic and cook 10-15 on medium low until it reduces by half. Add the honey and thyme and a dash of pepper.
• Pea Puree -- Also before cooking the steak, make the bean and pea puree mix. In a saute pan, add the garlic, peas (thawed) and beans and stir on medium heat until well combined, add the chicken broth and cook another 3-4 minutes. Transfer to a food processor and do a quick puree, not smooth, just a rough puree but there is still some texture. Return to the pan and add the parmesan and rosemary and any additional chicken broth if needed. to make a nice puree.
• Salad -- Simple toss the greens with the red onion and olives. Nothing more and put the dish together. I put the salad on a large platter and top with the slices of steak. Remember to cut against the grain to make a very flavorful and tender cut. Against the grain is the secrete -- Top with the balsamic glaze and put small amount of the potato and bean puree on the side. The balsamic glaze not only goes well with the salad but with the bean and pea puree. All the components make for a great dish.
• OPTIONAL. I use a little balsamic, olive oil, dried oregano, and s/p that I brush on some good tomato slices and grill right before serving. It just tops all the whole dish. Even a little olive oil, s/p will work just fine.

RED SNAPPER WITH BLACK BEANS

Steps:

• In a large saucepan, combine the beans, onion, 1 tablespoon oil, vinegar, mustard, garlic, 1/8 teaspoon salt, dash pepper and pepper sauce. Cook, uncovered, over low heat for 10 minutes, stirring occasionally. , Meanwhile, in a shallow bowl, combine the flour and remaining salt and pepper. Dip fillets in flour mixture. , In a large skillet, heat butter and remaining oil over medium heat. Cook fillets for 5-6 minutes on each side or until fish flakes easily with a fork. Top with black bean mixture; sprinkle with cilantro.

VEGAN COCONUT-GINGER BLACK BEANS

Steps:

• Rinse 1 can of black beans, and set aside. In a large saucepan, heat the coconut oil over medium. Add the cumin and half of the ginger and cook until fragrant, stirring constantly, 1 to 2 minutes. Add the rinsed black beans and the remaining whole can of black beans (including the liquid), and the coconut milk; season generously with salt and pepper.
• Bring to a boil over medium-high, then reduce heat to a simmer and cook, stirring occasionally, until the beans are soft and the mixture is flavorful, 15 to 20 minutes. (If you want a thicker consistency, smash some of beans with the back of a spoon as the mixture cooks, and simmer longer.)
• Meanwhile, in a small bowl, crumble the plantain chips into bite-size pieces. Add the lime zest and a few generous grinds of black pepper, and stir to combine.
• Remove the beans from the heat. Stir in the remaining ginger and season with salt and pepper to taste. Stir in the lime juice a little at a time until the beans taste bright but the coconut flavor is still rich. Top with the seasoned plantain chips and serve with hot sauce for more kick.

HUEVOS RANCHEROS WITH BLACK BEAN PUREE

Steps:

• For black bean puree: combine all ingredients in bowl of food processor and blend until smooth.
• Stack tortillas on cutting board. Using the bottom of your ramekin as s guide, cut 8 circles out of the tortillas.
• Spread black bean puree evenly on 1 side of each tortilla round.
• Place 1 round, bean side up in each ramekin.
• Crack 2 eggs into each ramekin then add 1/4 cup of salsa and 1 tablespoon each of the cheddar and pepper jack cheeses.
• Cover with another tortilla round, bean side down.
• Brush tops of each tortilla with butter and bake for 35 minutes (place ramekins on cookie sheet to avoid overflow).
• During the last 10 minutes of cooking, top ramekins with remaining cheese
• Serve with sour cream and more salsa.

BACON-WRAPPED PEANUT BUTTER JALAPENOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Fill each jalapeno half with peanut butter; wrap jalapeno with half slice of bacon, and secure with a toothpick. Arrange the wrapped jalapenos on a baking sheet.
• Bake in the preheated oven until the bacon is dark brown, about 25 minutes.