Mexican Flavors : Contemporary Recipes from Camp San Miguel (9781449458478) by Carpenter Hugh; Sandison Teri (PHT)

Author:Carpenter, Hugh; Sandison, Teri (PHT)
Language: eng
Format: epub
ISBN: 9781449458478
Publisher: Andrews McMeel Pub

SEAFOOD with ACHIOTE SAUCE

SERVES 4

The recipe will take about 60 minutes to prepare, but almost everything can be made well in advance of cooking. It’s an ideal dish for inviting a cooking friend for dinner. That way you’ll have help stirring in the seafood and plating the dish. Serve this with one of the rice dishes from Chapter 8. With a couple of the dinner guests bringing appetizers and a dessert, the dinner takes on more of a collective spirit, and everyone has more fun.

1 pound fresh sea or bay scallops

½ pound fresh salmon fillet, skin and pinbones removed

½ pound large raw shrimp

1 ancho chile, stem and seeds removed

2 cups low-sodium chicken broth

1 cup freshly squeezed orange juice

2 ounces achiote paste

2 tablespoons light brown sugar

1 tablespoon chopped fresh oregano, preferably Mexican

½ teaspoon salt

2 tablespoons vegetable or olive oil

½ medium white onion, chopped

4 cloves garlic, chopped

1 (1½-inch) cinnamon stick, preferably Mexican

1 ripe avocado

Crumbled queso fresco or crema, for garnish

If using sea scallops, remove the muscle attached to each scallop and discard. Thinly slice the sea scallops. Cut the salmon into ½-inch-thick strips, then cut the strips into 1½-inch lengths. Peel and devein the shrimp.

Using scissors, cut open the ancho chile and discard all the seeds and stem. Bring the chicken broth to a boil. Place the ancho chile in a small bowl and cover with the boiling chicken broth. After 30 minutes, in a blender, place the ancho chile, all of the chicken broth, orange juice, achiote paste, brown sugar, oregano, and salt. Puree until liquefied.

Place a heavy 3-quart saucepan over medium heat. Add the oil, onion, and garlic. Cook until the onion and garlic brown, about 10 minutes. Add the orange juice mixture, plus the cinnamon stick. Simmer for about 20 minutes or until the sauce becomes thick enough to coat a spoon. Discard the cinnamon stick. The sauce can be made up to 3 days ahead and kept refrigerated in an airtight container.

When ready to serve, bring the sauce to a simmer in a large saucepan over low heat, if necessary. Stir in the seafood and simmer until cooked, about 3 minutes. Pit, peel, and slice the avocado. Transfer the seafood to warm dinner plates. Garnish with the queso fresco and slices of avocado and serve at once.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.