Loading...

Wednesday, February 22, 2012

Celebrate National Margarita Day with my Island Style Margarita!

Do you need the excuse of National Margarita Day to enjoy a delicious margarita?!  

Here's my version of a frozen margarita you can enjoy with your friends!  It's quick and easy!  

Check out the video from the Morning Blend...

Island Style Margarita
(Frozen)

Recipe courtesy of Chef Doreen Fang


1 cup                 Ice
1 ½ oz              Tequila (blanco/silver)
½ oz                 Triple sec or Cointreau
½ cup               Fresh or frozen strawberries
½ cup               Fresh or canned pineapple
Splash               Fresh lime juice
                        Fresh strawberries and pineapple chunks for garnish

In a blender, add the ice, tequila, triple sec, strawberries, pineapples and lime juice.  Blend until smooth. 
Pour into chilled margarita glass.  Garnish with skewered strawberry and pineapple.  Serve and enjoy!

If the drink is too thick, add a bit more triple sec or squeeze more lime juice.  If the drink is too runny, add more ice. 

Cheers!!!

Doreen

Monday, February 6, 2012

Valentine's Day dinner ideas on the Vegas Morning Blend

For those of you who want to cook a special dinner for your significant other or just for a group of friends...you cannot go wrong with this black cod recipe.  It's simple and delicious...and practically melts in your mouth.


Check out the segment on the Morning Blend.


http://www.vegasmorningblend.com/videos/138685214.html

Following are the recipes from the segment.



Roasted Black Cod
with a Miso-Sake Butter Sauce

Recipe courtesy of Chef Doreen Fang

Serves 2

2 – 6-8 oz                    Black cod filets
Or 4 – 3-4 oz
¼ cup                          Sake
¼ cup                          Mirin (sweet cooking rice wine)
3 Tbsp+2 tsp              White (shiro) miso
3 Tbsp                         Granulated sugar
3 Tbsp                         Unsalted butter
1/8 tsp                         Kosher salt

Set the black cod filets in the refrigerator until ready to use.

In a small sauce pan add the sake and mirin, bring to a boil and allow to boil for about a minute to burn off the alcohol.  Turn heat to low/medium and add the miso, using a spatula, stir till the miso is completely dissolved.  If there are clumps, use the spatula and smash along the sides of the pan to help it dissolve.  Make sure the mixture does not burn and continue to stir.  Once the miso is all dissolved, add the sugar and stir till all dissolved.  Remove from heat.  Remove about ¼ cup of the mixture and put into a medium bowl and allow the mixture cool.  Keep the remaining mixture in the pan until ready to serve.

Once the ¼ cup of mixture is cooled, take the cod filets out, pat dry with paper towels and put it into the bowl and cover the filet pieces with the miso mixture then put the filets in a Ziplock bag, removing all the air and allow to sit for 1-2 hours in the refrigerator.

Prior to cooking, make sure the oven rack is closest to the top and preheat oven to broil.  When ready, take your cod filets out and pat off excess sake mixture with paper towels.  Place filets on a sheet pan and put on the top rack and cook for approximately 5 minutes.  The tops of the filet will caramelize a bit.  When you touch the fish it will be slightly firm, but not hard.  Do not overcook the fish. 

While the fish is roasting, put the remaining sauce back on the stove, bring to a simmer and add the 3 Tbsp of butter, stirring and incorporating into the miso mixture.  Season the sauce with salt.

After removing fish from oven, remove the filets carefully with a fish spatula and plate.  Add a tablespoon or two of sauce on the plate next to the fish and serve with your favorite vegetables.


Lemon Mousse & Raspberry Parfait

Recipe courtesy of Chef Doreen Fang

Serves 2


1 cup                           Heavy whipping cream
½ cup + 2 Tbsp          Confectioners (powdered) sugar
¾ cup                          Lemon curd (available @ Williams Sonoma or markets)
1 pint                           Raspberries, fresh
2 sprigs                       Mint (garnish)
2                                  Cookies (garnish

In a medium metal mixing bowl add the heavy cream and powdered sugar.  Getting a larger metal bowl, add ice and water and set the medium bowl in the ice bath of the larger bowl.  Using a hand mixer, whip the cream and sugar till it forms stiff peaks.  (If you have a stand mixer, you can make the whipped cream in the mixer with the whip attachment).  Do not over whip, if you do, the whipped cream will look grainy. 

Once you have made your whipped cream, get about 1/3 of the lemon curd on your spatula and gently fold the curd into the whipped cream.  Do not stir the curd into the whipped cream or you will lose all the air that has been incorporated into the cream.  Continue to fold in another 1/3 of the curd till incorporated, finally the last one third until the curd is completely incorporated into the whipped cream.  You can put this in the refrigerator and hold till you are ready to serve.

In a parfait glass or dish, layer it with fresh raspberries, then top off with the lemon mousse.  You can use a piping bag to pipe the mousse into the glass.  If you do not have a piping bag, carefully put the mousse in the center and using the back of a spoon, spread the layer of mousse evenly over the raspberries towards the edges of the glass.  Depending on how tall your glass is, try to create at least two layers of raspberries and two layers of mousse.  So gauge how much mousse you can put in the glass and try to make the layers as even as possible. Continue putting another layer of raspberries on top of the mousse and add another layer of mousse, again spreading it out carefully.  Top off with a few raspberries on the very top, add a sprig of mint and put a cookie on the side and serve.

*Additional suggestions: 
1.  If the raspberries are tart, you can toss them in some sugar.
2.  If you like sauces, serve with a raspberry coulis (sauce).