Seared Sturgeon with Eels Sauce and Roasted Corn and Cucumber Relish

Ingredients

2 tbsps olive oil
2 garlic cloves (minced)
2 oz baby eels (cleaned)
1/2 cup mirin (Japanese sweet wine)
1/4 cup sugar
1/4 cup soy sauce
1tsp white pepper
dried chile (crushed, pepper flakes)

Method:
take oil and garlic in a small saucepan over medium heat cook until garlic is golden brown. Then add the rest of ingredients, Cook and stir until liquid is reduced to about 1/2 cup.

Seared 3-7oz. Filet of sturgeon
Season to taste salt

Get to know eels sauce:

Eels or nitsume is used in Japanese cuisine. they grilled eel or in eel sushi rolls. I also use the eels sauce over fresh grilled vegetable, seared fish and over rice as a quick flavor booster. you can also add dashi to create a richer, more authentic flavor. (Dashi is a fish stock that must be made at home)

Waffle with Port Wine and Blueberry Compote

Start your day right, it's said that breakfast is the most important meal of the day. Sometimes all you need it's little savor to get you "pumping up." Early in the morning it necessary to have that something that motivates you; however motivation it's personal to each individual. For me it's a " waffle with Port Wine and Blueberry Compote... That guaranty a successful day. By Chef Rango

Seared Atlantic Salmon with Orange-Béarnaise Sauce and vegetable Medley

"Catch of the Day." Mouth watering, tantalizing king salmon filet served over a bed of organic vegetable medley and Herb roasted new potatoes. King Salmon covered in a warm, rich Orange-Béarnaise sauce and placed atop a bed of tender vegetable medley


Ingredients

1 each 5-6 oz Atlantic Salmon fillet(s), skin removed
6 egg yolks
1tbsp lemon juice
1tsp Tabasco
2tbsp orange juice, concentrate
1 lb butter
1 sprig tarragon, finely chopped
1 zucchini, chopped haft moon
1 yellow squash, chopped haft moon
1 red onion, cut julienne
1/4 cul roasted red pepper, cut jilienne
salt to taste
fresh cracked pepper to taste
Methods:

Béarnaise:
Separate yolks from whites, reserving yolks.
Melt the butter.
Chop the tarragon.
In food processor, combine egg yolks, lemon juice, water, Tabasco, salt and pepper. While processor is running, slowly add melted butter, and then tarragon. Process another 30 seconds, then reserve and warm.
Vegetables:
sauté vegetables until tender, about 2 minutes.
Reserve and keep warm.
Salmon:
Season salmon with salt and pepper.
Seared on skillet salmon over medium-high heat for 2-3 minutes on each side, or to desired temperature.
Serve with herd roasted potatoes.


Discover Salmon:
Wild king salmon its available, May thru September, and Farmed salmon is available year round, its a (sustainable harvest), mostly species like Atlantic, Coho, Sockeye and King. Fresh Wild salmon is available only in the summer months. "fresher than fresh".

The cost of Salmon’s has decreased dramatically in the past few years due to farming making more affordable. Salmon is rich in Omega-3 acids and one of the most popular and tastiest fish in the world. The salmon family also; include Trout, Steelhead and Arctic Char.

Atlantic king Salmon is among the most popular salmon species, with its mild and delicate flavor; the texture moderately firm but flaky. Salmon's can be prepared in a different technics baked; broiled; poached; sautéd or grilled.

Seared Diver Scallops with Andouille Sausage Ragú and Rainbow Carrots

Diver Scallops, nutty flavor; sweet and delicate mollusk that we love to eat. Diver Scallops are easy to prepare because they come together so quickly and are so versatile. Cooking scallops only takes a few minutes, their light and tender texture. Divers Scallops are excellent when baking, broiling, frying, and sautéing. I love to cook scallops with sherry, saffron and butter for a delicious meal. The fresh ocean scent treat, are hand picked from cold water. Sea scallops or diver scallops are commonly harvested in Alaskan water, South Atlantic and the in the Gulf of Mexico; they're a multiple of species. The most popular are bay and diver.

Ingredients
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
2 large onions, diced
1 can tomatoes, diced
1 tbsp tomato paste
2 celery stalks, diced
3/4 cup vegetable oil or lard
3/4 cup flour
2 bay leaves
1 tablespoon kosher salt
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
6 cloves garlic, minced
5 1/2 cups water or stock
1 pound andouille sausage, cut in 1/2-inch pieces diced
1 lb. U10 Dry Scallops
1/4 cup Sherry wine

INGREDIENTS:
In a large heavy pot (cast iron is best) heat oil until it just begins to combine Gradually add flour, whisking constantly. Continue whisking constantly and cook over medium to medium-high heat until roux is dark brown and very fragrant. Add peppers, onions, and celery mix and stir, continuing and cooked until translucent. Add salt and dry seasonings and garlic and stir, for another 1 to 2 minutes, then add the andouille. Add the stock in a and bring to a gentle boil. Taste and adjust seasoning if necessary, then cooked for 40 minutes.

U-10 Scallops. 1lb.
Note: season scallops with salt, seared for two minutes in each side, then deglaze with sherry wine.

Grilled Avocado Stuffed with Lemon-Lime Tequila Chicken and Crispy tortilla

INGREDIENTS:
3 Avocados, ripe
1/2 c. Tequila
1/2 c. Lime juice, freshly squeezed
1/2 c. Lemon juice, freshly squeezed
1/3 c. Cilantro, finely chopped
1/4 c. Onion, diced
1 T. chili powder
1T. Comino, ground cumin
1/4 c. Green & red pepper, diced
1 tsp. Jalapeño pepper, diced
2tbsp. Butter, thickener
3 cloves garlic, minced
2 tsp. kosher salt
1/2 tsp. fresh ground pepper
4 chicken thighs, boned and skinless
3 16" Tortillas, cut in triangles
Garnish Roasted red pepper oil

Peel and cut avocados in half, lengthwise. Remove pit put on the grill face down for a flash grilled. Then place in lemon juice water to keep from darkening. Marinate chicken; with sal, pepper, garlic, chili powder and cumin, let it marinated 4hours. then grill for 6 minutes. Once done dice the chicken, in a sautéed pan heat up oil place diced chicken; add the onions, cilantro, red and green pepper, jalapeño, garlic, lime, lemon and tequila; cook for 2 minutes or until chicken is done. Then off the fire add butter whisk until thicken. Then deep fried tortillas until crispy. The you ready to serve.
Yield: 6portions


Well, there is nothing like cooking up a storm I completed a recipe that I want to share in my blog. I work on for an entire day and it turn out great, also via the lens of my iPhone I toke pictures of the presentation. I love creasing new and innovated dishes, but this is not only for me, rather for my reader that enjoy a tasty dinner. All the ingredients are fresh and completely made by Chef Rango. How cool is that? Reader if don't have this ingredients, it's not the end of the world. You go to the store and find there available and fill pantry or get creative and use ingredients of your choose, but remember. To follow the technic in this recipe. It just takes a little planing to make a successful dinner.
Thank you,
Chef Rango

Fried Pork belly with Granny Smith Salad, apple Gelée and Sour Orange Gastrique

Apple Gelée
Ingredients:
2 cups Apple juice
3/4 cup sugar, divided
2 tablespoons fresh lemon juice, divided
1/2 gal chilled bottle Prosecco (Italian sparkling wine), divided
3 1/2 teaspoon unflavored gelatin (measured from two 1/4-ounce envelopes)
3tsp. Salt

1. Place apple juice, 1/4 cup sugar, and 1 tablespoon lemon juice in a medium bowl; and combine.
2.Place 1/2 cup Prosecco in a small bowl, sprinkle gelatin over and let stand 5 minutes to it bloom.
3.Bring 1 cup Prosecco to a boil with remaining 1/2 cup plus 2 tablespoons sugar, salt and stirring until sugar and salt are dissolved. Remove from heat; add gelatin mixture and stir until dissolved.
4.Transfer gelatin mixture to a large pitcher. Add apple and lemon juices, remaining Prosecco, remaining 1 tablespoon lemon juice, stirring to dissolve any sugar.
5. Pour mixture equally among , about 2oz ramekin. Chill gelée until firm solfly, about 3 hours
6. Pour the Gelée on the serving plate and garnish.