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How To make Grilled Chicken/Fish with Cucumber Cilantro Beurre Blanc
1 cup oil
1 or 2 serrano or jalapeno chiles
coarsely chopped
1/2 cup cilantro :
coarsely chopped
1 teaspoon salt
4 whole chicken breasts or 4 fish fillets
Beurre blanc: 1/2 cup plus 3 tablespoons butter
1/2 medium cucumber, peeled, halved and sliced
1/2 cup dry white wine
1 tablespoon shallots :
minced
fresh lime juice to taste cilantro, to taste :
coarsely chopped salt and pepper -- to taste
Combine the oil, chiles, chopped cilantro, and salt and marinate the chicken or fish in this mixture for 1 1/2 hours.
Grill the chicken or fish until barely done.
While the chicken cooks, melt 3 tablespoons of the butter in a skillet and cook the cucumber until softened, about 3 minutes. Meanwhile, boil the wine and shallots together in a small saucepan until reduced to 1 tablespoon. Remove the saucepan from the heat and add the remaining butter to the saucepan bit by bit, whisking constantly. Add the softened cucumber and season to taste with lime juice, cilantro, salt and pepper. Serve over the chicken or fish.
Notes: With a little practice, you should be able to make the sauce in the time it takes for the chicken or fish to cook. If you start the sauce ahead of time, keep it warm in a water bath, or reheat it very gently if at all.
This is one of the recipes from the first Cafe Terra Cotta menu. The sauce can be served on chicken or fish as described here, or with pork or veal. The cucumbers add not only a subtle herbaceous taste, but also a crunchy texture, and a beautiful shade of green as they glisten in the buttery sauce.
Submitted to Recipelu by Chelle Gardner. Chelle51@aol.com
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Healthy Meals at Home | Live Cooking Class with Chef Jacob
Recently we did our first live cooking class in #RLAB. The class was designed for a women's wellness retreat, so we focused on quick, healthy meals anyone can do at home. In this video I demonstrate a couple of my weekly go-tos that have helped me lose 100 lbs over the last two years, including seared salmon with yogurt dill-sauce, salmon tacos, and stir-fried shrimp in high protein peanut curry.
Since all work and no play makes for a dull women's retreat, we also had Wine & Spirits educator Dani Morris demonstrate some of her favorite low calorie, batch cocktails that can be served 'almost' guilt free at your next get-together.
VIDEO TIMESTAMPS
00:00:00 - Introduction
00:05:35 - Batched Basil Gimlet
00:11:41 - Salmon Introduction
00:13:15 - Salmon Side Breakdown
00:16:23 - Salmon Rillette Reference -
00:20:45 - Cucumber Dill Sauce - Start
00:23:00 - Reference to Knife Skills Videos -
00:27:15 - Cabbage Slaw Prep
00:27:45 - Jacob Explains professional knife skills ‘pinch grip’ and ‘guide hand’. For more knife skill technique videos, check out
00:30:19 - Loading your own recipes into MyFitnessPal and other calorie trackers
00:33:17 - Dicing a Tomato
00:35:00 - Cutting an Avocado + Guacamole Prep
00:37:02 - Best way to pick out an avocado
00:38:50 - Prepping Red Onion. How to dice & Julienne
00:45:00 - Paloma Batched Cocktail
00:49:47 - Prepping the Herbs
00:50:48 - Finishing the Cucumber Dill Sauce
00:55:23 - Toasting & Holding the Tortillas
00:56:44 - Simple Guacamole
00:59:35 - Bonus Round - Shrimp with Spicy Peanut Curry
01:04:40 - Finishing the Cabbage Slaw
SPECIAL THANKS TO ...
ISHA CASSAGRANDE of 'Isha Inspired' for making RLAB a part of her amazing event, and for going down in history as RLAB's first in person cooking class.
DANNI MORRIS of Full Glass Hospitality for demonstrating some great, low cal batch cocktails!
THE RENAISSANCE RENO DOWNTOWN HOTEL for making RLAB Kitchen possible. It's also where I happen to be the Executive Chef & Beverage Director so if you're looking to have a great meal or a big party, hit us up!
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SHRIMP SALAD | the easy must make summer salad recipe
This is a shrimp salad recipe you'll want to eat ALL summer long. Chilled shrimp are tossed with crisp celery and red onion, then coated in a creamy, bright, and herb-y dressing that'll keep the requests for seconds coming.
This healthy, low-carb, keto friendly, cold shrimp salad is great for summer get-togethers (aka July 4th or Memorial Day), there's plenty to go around, and it looks stunning served with butter leaf lettuce. Everyone will have their eyes on this, so good thing it's super easy to make!
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HOW TO GRILL SALMON with Garlic Lime Butter
Grilled Salmon with garlic lime butter is the BEST grilled salmon recipe you’ll try! The crisp and flaky texture mixed with the garlic-lime butter is simply irresistible. The flavored butter is so good,
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GRILLED SALMON INGREDIENTS:
►1/2 cup unsalted butter (8 Tbsp)
►4 cloves garlic smashed (NOT PRESSED)
►2 Tbsp lime juice (from 1 lime)plus lime wedges to serve
►2 Tbsp dill chopped, plus more to garnish
►1 tsp sea salt
►1/4 tsp black pepper
►2 lbs salmon filet skin-on
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SALMON Fajitas Tacos | Villa Cocina
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Salmon is such a nutritious, rich in flavor, fish. There are many ways you can cook this deliciousness, but in today’s recipe we are going to combine that buttery fillet with some delicious Mexican ingredients. We are going to be making Salmon Fajitas. This is a wonderful dish that can be paired with other side dishes or made into tacos like we are going to do in this recipe. Salmon Fajitas sure is an extraordinary combination. You are going to love it!
???? Special thanks to my husband Nelson(Cameraman) for always giving his 100% and enjoying what he does.
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Salmon Fajitas Recipe
1 1/2 lbs Salmon, skinless
2-3 TBSP Avocado oil :
Seasoning
1 tsp ground garlic :
1 tsp ground onion :
1 tsp ground ancho Chile :
1/2 tsp smoked paprika :
1 tsp Mexican dry oregano :
1/2 tsp ground cumin :
1 1/2 tsp kosher salt or to taste :
1/2 tsp or to taste white /black pepper
Creamy chipotle salsa
2 roma tomatoes
1/4 white onion, medium
2 garlic cloves
2 chipotles, Meco (hydrated with hot water):
1 cup sour cream
1/2 tsp salt, kosher or to taste
2 TBSP avocado oil
Fajita Mix
3 bell peppers (green, yellow and red)
1/2 white onion, medium
2 tsp seasoning mix
Avocado oil
Other items
Cilantro chopped as garnish
Corn tortillas:
*** King Arthur instant corn masa:
Avocado
Lime juice
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Chicken Satay Grilled
Today's recipe is Chicken Satay on the grill.
Chicken Satay Marinade
• 1-2 tablespoons lemongrass
• 1/3 cup coconut milk
• 2 tablespoons reduced sodium soy sauce
• 2 tbsp brown sugar
• 1 1/2 teaspoons turmeric
• 1 tablespoon lime juice
• 2 teaspoon minced garlic
• 1 tablespoon freshly grated ginger
• 1 shallot
• 1 teaspoon cumin
• 1 tsp Kitchen Garden Farms Sriracha Ghost Pepper Sauce -
• 1.5 tablespoon fish sauce
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
Peanut Sauce
• 3 tablespoons creamy peanut butter
• 3-4 teaspoons red curry paste
• 1.5 tablespoon reduced sodium soy sauce
• 1 tablespoon freshly squeezed lime juice
• 2 teaspoons brown sugar
• 1 teaspoon freshly grated ginger
• Pinch of salt
• ½ teaspoon apple cider vinegar
• 5-6 tablespoons Coconut milk
• ½ teaspoon lime juice
• 1/2 teaspoon apple cider vinegar
• Himalayan salt and cracker black pepper to taste
• 1/2 teaspoon red pepper flakes
• 2.5-3 teaspoons lemon grass paste
Cucumber Salad
• ¼ cup chopped white onion
• ½ cup chopped cucumber
• ¾ teaspoon white sugar
• 1 tablespoon white rice vinegar
• Himalayan salt and cracker black pepper to taste
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