Lighthouse Tuna Ceviche

Dave DeWitt Leave a Comment

Here is chef Wil Heemskerk’s take on ceviche, the dish that uses citric acid to “cook” the fish. Virtually any fish can be used in this dish, but Wil prefers strongly flavored fish like tuna or kingfish. Serve this as a fancy appetizer.

Ingredients

  • 1½ teaspoons sambal oelek (Asian chile paste)

  • 3 teaspoons chopped fresh ginger

  • 3 tablespoons Asian fish sauce (nam pla)

  • ½ cup freshly squeezed lime juice

  • 1 14-ounce can unsweetened coconut milk

  • 3 tablespoons unsweetened grated coconut

  • 1 tablespoon cilantro, chopped

  • 1 tablespoon chopped Italian parsley

  • 2 tablespoons chopped scallions

  • 1½ pounds tuna, cut in 1/4-inch cubes

  • Bag of baby lettuce

  • 8 cilantro sprigs for garnish

Instructions

In a bowl, combine all ingredients except the tuna, lettuce, and cilantro sprigs. Add the tuna and combine very gently–do this step right before you are ready to serve. Marinate the tuna for no more than15 minutes–do not over marinate!

To serve, chill 8 martini glasses. Place baby lettuce in each glass up to the rim. Add a scoop of ceviche and garnish with a cilantro sprig.

 

 

A Cowboy Named Julius

Dave DeWitt Leave a Comment

This Southwestern caesar salad with chipotle dressing may sound strange, but it tastes wonderful.

Ingredients

  • 1 cup mayonnaise
  • 1½ tablespoons water
  • 1 tablespoon soy sauce
  • 1 tablespoon freshly squeezed lemon juice
  • ½ tablespoon freshly grated lemon zest
  • 1 tablespoon minced drained canned chipotle chiles in adobo sauce
  • 1 fresh red jalapeno chile, stemmed, seeded and minced
  • 1 to 2 drops Insanity Sauce (optional)
  • 1 teaspoon firmly packed light brown sugar
  • Salt and freshly ground black pepper
  • 1 large head romaine lettuce, torn into bite-size pieces
  • 2 medium tomatoes, diced
  • ½ cup fresh or drained canned corn kernels
  • ¼ cup freshly grated Parmesan cheese

Instructions

To prepare the dressing, in a small bowl mix together the mayonnaise, water, soy sauce, lemon juice and zest, chipotle chiles, jalapeño, Insanity Sauce, and brown sugar. Season dressing to taste with salt and pepper and set aside.

Toss together the romaine, tomatoes, corn, 2 tablespoons of the cheese, and the salad dressing. Sprinkle the remaining cheese on the tossed salad and serve.

Southwestern Chile Marinated Grilled Quail

Dave DeWitt Recipes Leave a Comment

This recipes is from Lois Ellen Frank, Walter Whitewater and Sam Etheridge, who presented it at the 2003 Fiery-Foods Show in Albuquerque.

Ingredients

6 quail, backbones removed

For the Marinade:

  • 1 tablespoon chopped fresh sage

  • 1 tablespoon chopped fresh parsley

  • 1 tablespoon chopped fresh rosemary

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 2 teaspoons chipotle chile powder

  • 1 fresh serrano chile, seeded and finely chopped

  • ½ cup olive oil

  • 2 cloves garlic, minced

  • 1 tablespoon lemon zest

For the Glaze:

  • 4 dried red New Mexican or Anaheim chiles, stemmed and seeded

  • ½ cup water

  • ½ cup honey

For the Greens:

  • 1 tablespoon olive oil

  • 2 cloves garlic, finely chopped

  • 2 bunches mustard greens, washed and stemmed

 

Instructions

Wash each quail under cold running water. Cut the wings of each quail at their joints and set aside.

To make the marinade, combine together all of the ingredients in a mixing bowl. Add the quail, making sure each quail is thoroughly coated. Cover, place in the refrigerator, and let marinate overnight.

To make the glaze, in a small saucepan heat together the dried red chiles and water over high heat. Bring to a boil and boil for 1 minute, then remove from the heat. Let stand for 10 minutes. Place the mixture into a blender, add the honey, and blend for 1 minute. Pour through a fine sieve to remove the chile skins and then discard them. Set aside.

Heat a grill or cast-iron grill pan over medium-high heat until hot but not smoking, and then place the marinated quail on it. Grill for about 5 minutes, then remove from the heat.

Reserve half of the glaze for serving. Brush the remaining glaze onto both sides of each grilled quail. Place the quail topside up in a shallow roasting pan and then place them in the oven, on broil. Broil for 3 to 4 minutes until they begin to brown, then remove from the oven.

To make the greens, heat a skillet over high heat. Add the oil, then the garlic, and stir for about 15 seconds. Add the mustard greens and cook for 2 minutes.

Serve each quail on a bed of sautéed greens with the reserved glaze.

Ostrich Steaks with Fiery Bourbon-Teriyaki Marinade

Dave DeWitt Recipes Leave a Comment

Ostrich is very lean and requires a minimum of marinating time. Place steaks on top of pasta, garnish and enjoy.

Ingredients

  • Ostrich Steaks

For the Marinade:

  • 1 cup teriyaki sauce

  • ¼ cup bourbon

  • 1 tablespoon habanero hot sauce

Instructions

Combine the three ingredients in a saucepan and bring to a simmer. Remove from heat and let cool. Cut the ostrich steaks into 1-inch strips and marinate in a sealed container in the refrigerator for 1½ hours. (Ostrich is very lean and requires a minimum of marinating time).

Remove the ostrich and place on a hot grill. Cook until medium, basting with marinade. (Ostrich meat is best served medium-rare to medium-well—do not overcook)

Place ostrich steaks on top of pasta, garnish, and enjoy.

Penne Pasta with Chipotle Salsa Vodka Cream Sauce

Dave DeWitt Recipes Leave a Comment

This recipe is from John Hard of CaJohn’s Fiery Foods.

Ingredients

  • 2 (16 ounce) jars chipotle salsa

  • 1½ cups heavy whipping cream

  • ¼ teaspoon dried oregano

  • ¼ teaspoon dried leaf basil

  • ¼ cup vodka

  • 1 (16 ounce) box mini penne pasta (prepared according to manufacturer’s directions)

  • Parmesan cheese

Instructions

Place 1½ jars of the salsa in a food processor, and blend until smooth. Pour into a high walled skillet and add the basil, oregano and remaining salsa. Bring to a simmer. Slowly whisk in the heavy whipping cream and bring back to a simmer. Cook for 20 minutes whisking often. Turn off the heat and add the vodka, stirring well

Place the prepared pasta in a large bowl. Pour sauce over pasta and toss. Sprinkle shredded Parmesan cheese and serve.