Easy Healthy Recipe: Tangy Corn Relish

Tangy corn relish is a versatile condiment that is real handy to have in the refrigerator. Place it in a jar and store in the fridge for use anytime. Corn relish healthy recipes are one of the traditional southern American family recipe that is used as a side dish or garnish to meat and potato dishes, particularly ham and boiled potatoes. It also goes great along side pork loin or chicken. Top it over hot dog in lieu of pickle relish and use it to make a sandwich. In gourmet recipes, corn relish is made with whole kernel corn, sweet onion, parsley, limejuice, and olive oil.

Traditionally, corn relish is made with whole kernel corns spiced with green and red bell peppers, peppercorns, cider vinegar, and sugar. The ingredients are mixed together and placed in canning jars and steamed for 45 minutes in a pressure cooker. In modern cooking, the corn relish is typically cooked on the stove and placed in sterile containers with an airtight lid, allowed to cool and stored in the refrigerator or freezer. Many different variations of the recipe exist. Some like to add chopped tomatoes making it similar to salsa. Others add sliced cucumbers, mustard seed or dill seed. In this recipe, the relish is simply seasoned with parsley and limejuice is used instead of vinegar. If you want a spicy version, you can add a whole chili pepper in the mix without chopping it (or depending on how hot you want it to be).

Ingredients: 3 cups whole kernel corn, 1 1/2 cups diced sweet onion, 3/4 cup chopped parsley, 3 tbsp. lime juice, 2 tbsp. olive oil

Preparation Instructions: 

In a saucepan, mix all the ingredients together and simmer for 25 minutes. Allow the relish to come to room temperature. Place in a sterile glass jar with a tight lid. Chill in the fridge.

Corn relish can also be used similar to salsa and be used as a dip or garnish for nachos, tortillas, or tacos. The relish improves with refrigeration and gets better overtime as the flavors fuse together and intermingle. Place it in a nice bottle and tie a ribbon around it for a thoughtful gift to friends or family.

Source: www.gourmandia.com

Fish Recipe: Snapper with a Sichuan Pepper Sauce

Whole snapper is stuffed with thyme, rosemary, fennel and parsley and encrusted in salt mixed with egg whites and flavored with black pepper and Sichuan pepper, then baked in the oven until flaky, tender and moist in mouthwatering gourmet recipes. Heavy cream seasoned with Sichuan pepper is served with the salt-baked fish creating a sensuous healthy dinner meal that is hard to forget.

Succulent with a naturally delicate sweetness, red snapper is a prized fish that lends well to seasoning. Its mild flesh easily absorbs the flavors of herbs and spices. Popular fish recipes in the Mediterranean, snapper is often cooked with aromatic herbs and can be steamed, baked, grilled, broiled, boiled, sautéed or fried. In this recipe, the whole fish is covered in a crust of salt to seal its moisture and flavors as it cooks in the oven. The fish steams as it bakes without drying out. The fish won’t be salty at all since the salt will harden and form into a shell after it is cooked. After baking, you need to break the shell to get to the fish. You can break it in front of guests for a dramatic presentation and then pour the Sichuan cream sauce over the fish after.

Ingredients: 1 snapper, about 1.76 lbs., 6.6 lbs. coarse salt. 1 pint egg whites, 5.5 oz. freshly ground pepper, 2 oz. + 2 oz. Sichuan pepper, 1 sprig fresh thyme, 1 sprig fresh rosemary, 2 sprigs dry fennel, 1 bunch fresh parsley, heavy cream

Preparation Instructions: 

Preheat the oven to 482 degrees F. Stuff the fish with the thyme, rosemary, fennel, and parsley. In a baking dish, blend together half the salt, egg whites, black pepper, and 2 oz. Sichuan pepper. Spread the mixture evenly over the bottom of the pan. Lay the fish on the salt, skin side up. Cover with the remaining salt. Bake for 25 minutes. Remove from the oven and allow the fish to sit for 5 minutes. The salt crust will be hard; you’ll need to break it to remove the fish. Blend 2 oz. of the Sichuan pepper and some heavy cream. Pour this sauce over the fish before serving.

The fish needs to be cleaned, gutted, scaled and dressed before stuffing it with the herbs. You can ask your fishmonger to do this or do it yourself if you are experiences with cleaning fish. A healthy food option, snapper is rich in essential fatty acids and contains lean protein. The time that the fish bakes will depend on how thick and how big it is. In general, bake 10 minutes for every inch of thickness. If you are using frozen fish, thaw it in the refrigerator overnight before using. Rinse the fish gently but well and pat it dry before stuffing and covering in salt crust.

Source: www.gourmandia.com

Fish Recipe: Halibut with Almonds and Juniper Berries

Gourmet recipes takes a bit of effort to make but can be done in less than thirty minutes. Turn halibut fillets into a sumptuous feast by seasoning it with some preserved oranges, juniper berries, almond powder, rosemary and thyme. To make it even more colorful and flavorful, the fish is served with beets and a simple cress salad with herb oil dressing made of balsamic vinegar, shallots, chives, clove, basil, parsley, and chervil. A cream sauce is also served with the dish. You can enjoy this with mashed potatoes or steamed vegetables for a complete healthy dinner meal.

Halibut is one of the most versatile fish to cook with and absorbs the flavors of herbs and seasonings well. In fish recipes , halibut is fried in the pan until it takes a golden tinge on the exterior and becomes flaky and tender on the inside. A lean fish, halibut is also a very healthy choice and can be made part of a regular diet. The flesh of the halibut is firm and white with a mild flavor. Halibut fillets or steaks dry out fast since it contains very little oil so it should be cooked quickly and in a certain way to avoid sucking out the little moisture it has.

Ingredients: 6.4 oz. preserved oranges, chopped, 0.35 oz. juniper berries, crushed, 2.47 oz. almond powder, 1 oz. bread crumbs, 0.35 oz. rosemary, 0.35 oz. thyme, 1 halibut fillets (about 4 oz. each), 0.53 lbs. beet, 1 ½ tablespoons butter, sea salt, freshly ground pepper, 1 tablespoon peanut oil, 1 ½ tablespoons heavy cream, 5/8 cups olive oil

For the Salad: 1 oz. cress, 2 ½ teaspoons shallot, ¾ tablespoons balsamic vinegar, 1 ¾ tablespoons minced chive, 1 garlic clove, minced, 1 ¾ teaspoons basil, 1 ¾ teaspoons minced parsley, 1 ¾ teaspoons minced chervil

Preparation Instructions: 

Preheat the oven to 210 degrees F. Peel and slice the beet. Place on a plate covered with sulphuric paper and put them in the oven until they are completely dry. Dice the dried beet and sauté in butter. Season with salt, pepper, and garlic. In a large mixing bowl, blend the orange, crushed berries, almond powder, bread crumbs, thyme, and rosemary. In a small bowl, gently blend the oil and cress. Add the shallot, clove, basil, parsley, and chervil. In another small bowl, blend the cream with some pepper. Pour the peanut oil in a saucepan and place over medium high heat. When the oil is warm, add the fish. When the fish is half cooked, sprinkle the breadcrumb mixture over it. Turn the fish and cook on the opposite side. Remove the fish from the pan. Add the balsamic vinegar, boil, and reduce. To serve, sprinkle some beet over each plate. Top with the fish and serve the salad to the side. Spoon the cress oil over the fish. Spoon the reduced balsamic vinegar over the fish and serve pepper cream on the side.

This recipe uses peanut oil to cook and fry the halibut in a heavy-bottomed pan. This gives the fish a subtly nutty flavor. Breadcrumbs blended with the herbs, almond, and berries are also sprinkled over the fish halfway to the cooking to give it a nice golden color, beautiful crust, a vibrant flavor, and seal in its moisture and juices making it tender and scrumptious after cooking. Before cooking halibut, wash it thoroughly under cold water and pat dry with a paper towel. Ideally, the fish should have an internal temperature of 145 degrees when cooked.

Source: www.gourmandia.com

Healthy Dinner: Spicy Mashed Sweet Potatoes Recipe

Sweet, spicy, smooth and velvety, Spicy Mashed Sweet Potatoes is an exotic and filling healthy dinner dish that can be served on its own as an appetizer or as a dip for nachos or chips. You can even stuff this nutritious snack in burritos, tacos, or top it over rice for a quick and satisfying meal. Containing more fiber and nutrients than regular potatoes, sweet potatoes are excellent for your digestion and are a great addition to your weekly family menu. They also make versatile vegetarian fare.

You don’t have to turn all-out vegetarian to be healthy and slim. Schedule one day of the week for detoxification, such as meatless Monday, so that your family can feel recharged and energized and take on the challenges of the week. Make this a staple for those healthy days. Full of flavor and textures, gourmet recipes that you won’t easily get tired of. Spices like coriander, cilantro, lime, chili, and cumin make it an addicting starter.

Ideal for the couch potato as it is for the health buff, this is a zestier and healthier alternative to French fries or a bucket of fried chicken. You won’t feel guilty even after consuming a whole bowl of spicy mashed sweet potatoes. In fact, you’ll feel more energized and invigorated after devouring the dish. Because it aids in digestion, bingeing on this snack could possible help you lose weight.

Ingredients: 

2 sweet potatoes (about 1 1/2 pounds), 3/4 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, a few grinds of fresh black pepper, 1-2 tablespoons freshly squeezed lime juice (from 1 lime) (or substitute lemon juice), 1 (15-ounce) can black beans, rinsed and drained, 1 (3- to 4-ounce) can chopped green chills, big handful of frozen corn kernels (1/4-1/2 cup, handful of frozen peas, garnish: chopped fresh cilantro

Preparation Instructions:

Peel sweet potatoes and cut into 6 or 8 pieces each. Place potatoes in a microwave safe container with a lid and cook on high (1100 watt microwave oven) for 12-13 minutes. Remove from oven and mash potatoes using a potato masher. Add cumin, coriander, garlic, onion, pepper and lime juice and stir to combine. Gently stir in beans, chilies, corn and peas. Add a bit of water if it seems too thick (up to 1/4-1/3 cup or so should be fine). Return to microwave oven and cook 2 minutes, to combine flavors and heat it thoroughly. Garnish with chopped fresh cilantro and serve.

The generous amount of spice contained in this dish also helps speed up your metabolism so instead of accumulating fat while you’re sitting around on a lazy weekend, it will help burn up those unwanted calories. You can make spicy mashed sweet potatoes ahead of time, place it in the container, and store it in the refrigerator for up to a week, and you can instantly enjoy a healthy snack anytime.

Source: www.gourmandia.com

Meat Recipe — Roast Beef

For healthy dinner, roast beef is always a staple. Sliced thinly and doused in a brown gravy, it is no wonder many families love having roast beef for dinner. This dish thrives in a slow roast in the oven (and sometimes in the slow cooker), making it a perfect gourmet recipe to use inexpensive but tougher meat cuts.

Many roast beef recipes use rump roast, round roast, or sirloin tip. You can also use topside or eye round. The eye round has a nice round shape that will yield perfect slices. Keep in mind though that tender cuts must not be subjected to long, slow cooking since they could turn out too soft and mushy. In making a roast beef dinner, prepare the meat cut by getting it to room temperature at least an hour before you put it in the oven. Season the meat cut with salt and pepper, plus olive oil. Make incisions around the roast so you can insert slivers of garlic on them for more awesome flavor. When ready, place the meat on the oven rack (grill) and place a drip pan on the bottom to catch the drippings that you will use for the gravy later.

In some roast beef recipes, the cook needs to roast the beef with some vegetables in a roasting pan. These usually include onions, carrots, celery and potatoes seasoned with salt, pepper and olive oil. The meat will sit on these vegetables as it roasts. Cook the roast beef in the oven depending on how rare or well done you wish it to be. But make sure it reaches the safe internal temperature before you take it out the oven. To make the gravy, get the drippings and mix with water, stock or wine to deglaze it. Then, thicken with cornstarch and season with salt and pepper. Carve the roast beef after half an hour and pour or serve the gravy on the side. When using the slow cooker, read the manufacturer’s directions and then put the meat on top of the vegetables before starting the cooker.

If you have leftover roast beef, store them in the refrigerator so you can turn them into a roast beef sandwich later. Layer a buttered and toasted baguette, Kaiser roll or white loaf bread with the leftover roast beef, add some provolone cheese, caramelized onions, arugula, tomatoes, and some horseradish sauce. You can create many variations depending on what else you have on hand. Eat immediately.

Source: www.gourmandia.com                                          

 

Gourmet Dinner – Pork Feet and Cheek with Cepe Mushrooms

This slow roasted pork feet and cheek with cepe mushrooms is in all probability one of the best pork roasts you’ll ever eat. The feet and cheeks of the pork are flavorful and crisp parts that are often missed by most homes. They are considered carcasses that wind up in the garbage or are utilized simply to produce stock. In this recipe, learn how to make a gourmet meal out of the undesirable parts of pork meat.

When deboned and ground, pork feet and cheeks assume a savor that is peculiar from the white parts of the meat. They have a lot of texture and bundled with extreme flavor that is too good to be dismissed.

You will need pork bones in this recipe so don’t forget the bones at your butcher’s. It will be spent to make a scrumptious and flavorful sauce. With the addition of veal drippings, the sauce takes on a whole new dimension of complexity.

 

Cooking Recipe Preparation time

·               Preparation: 25 minutes

·               2 hours for the marinade

 

Cooking Recipe Ingredients

·               2.21 lbs. pork cheeks (let the butcher clean them)

·               2.21 lbs. cooked pork feet

·               2.21 lbs. cepe mushrooms (very important: choose only large mushrooms, that is: with a head-diameter of at least 5 cm)

·               1.4 oz. carrots

·               1.4 oz. turnip

·               1 oz. celery

·               0.35 oz. leek

·               1 oz. butter

·               Pepper

 

Marinade:

·               2.8 oz. garlic

·               Thyme

·               1 rosemary branch

·               6 tbsp. raisin core oil

·               3 soup spoons olive oil from Nyons

·               3 g Guérande salt

 

Cooking recipe preparation instructions

1.            Prepare the marinade. Mix garlic, thyme, rosemary, salt and the two oils. Store it aside. Mince the cheeks, raw, in small fillets of 2-2.4 inches each.

2.            Bone the pork feet, opening them at their length, damaging them as little as possible, in order to stuff them later on.

3.            Put the feet and cheeks into the marinade. Salt and pepper. Put the whole for at least two hours in the cold.

4.            Prepare the cepe mushrooms by cleaning them and cutting off their feet. Store the mushroom heads.

5.            Prepare the sauce. Sauté the cepe mushroom feet in a pan with butter, carrots, turnip, celery, and the leek cut in pieces. Deice it on full flame with two glasses of water. Then, store it aside.

6.            Take the marinade out of the cold, strain the pork feet and cheeks.

7.            Fill the pork feet with the cheek fillets. Add the aromatic garnish from the marinade.

8.            Close the pork feet with a string, put them in the pan with the cepe mushrooms and the vegetables, and let them cook for about 10 minutes on middle flame. When it is half-cooked, add the cepe mushroom heads.

9.            Strain the stuffed feet and the cepe mushroom heads and pour this gravy into a Chinese tin-plate and reduce it again for 2-3 minutes.

10.          Place the stuffed feet on a serving dish. Put one cepe mushroom head on each foot and pour gravy over it.

Pork is one of the most favorite meats to make the grill or smoker. From chops to whole hogs, pork is decidedly something that benefits from smoke and flame. The secret is in the slow roasting. Remember to set a drip pan under the roast so you can capture the juices. If you keep some water in that pan then it won’t dry out and you can baste the leg as it cooks.

 

Pork Feet and Cheek with Cepe Mushrooms Video Recipe 

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