Baked Halibut

Michael shows off his infinitely modifiable method for cooking any fish by creating baked halibut with tomatoes, onions & a simple sauce, tomato couscous with black olives, cucumber & carrot salad, an avocado tuna fish appetizer and chocolate banana milkshakes for a treat.

• Baked Halibut with Tomatoes and Onions
• Chocolate Banana Milkshake
• Cucumber and Carrot Salad 2
• Simple Seafood Sauce
• Tomato Couscous with Black Olives and Basil
• Tuna Avocado Salad

Baked Halibut with Tomatoes and Onions

Yield: 4

Ease of Preparation: Easy. A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Baked Halibut with Tomatoes and Onions

• 2 x onions, peeled and sliced
• 2 x tomatoes, chopped
• 1 heaping tbsp curry powder
• Salt
• 1/2 cup orange juice
• 1 lb. fresh halibut
• 1 tbsp oil
• Salt and pepper

Directions:

Baked Halibut with Tomatoes and Onions

1. Preheat oven to 375 degrees F.
2. Place onions in an 8" by 8" baking pan and then add tomatoes, curry powder, salt and orange juice.
3. Rub fish with oil and salt and pepper and place on top of the vegetables.
4. Bake for 20 minutes, or until the fish flakes and is just cooked through.

Simple Seafood Sauce

Yield: 4

Ease of Preparation: Easy. A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Simple Seafood Sauce

• 1/2 cup mayonnaise
• 2 Tbsps ketchup
• 2 Tbsps marmalade
• 1 x green onion, sliced
• 2 Tbsps lemon juice
• 1 tsp curry powder

Directions:

Simple Seafood Sauce

1. Whisk together until well blended and serve as a condiment with halibut or other fish.

Tomato Couscous with Black Olives and Basil

Yield: 4

Ease of Preparation: Easy.
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don?t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Tomato Couscous with Black Olives and Basil

• 1 cup couscous
• 1 1/2 cups tomato juice
• 1 x 17 ounce can chickpeas, drained
• 1/2 cup Calamata olives, pitted and chopped
• 1 bunch basil leaves, sliced thinly
• Salt and pepper

Directions:

Tomato Couscous with Black Olives and Basil

1. Put couscous into a medium sized bowl.
2. Heat tomato juice to a simmer and pour over couscous.
3. Cover tightly with plastic wrap and allow to steam for 10 minutes, until couscous is tender.
4. Remove plastic and fluff with a fork.
5. Stir in chickpeas, olives, basil and season with salt and pepper.

Cucumber and Carrot Salad 2

Yield: 4

Ease of Preparation: Easy.
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Cucumber and Carrot Salad

• 1 x cucumber, sliced thinly
• 2 x carrots, grated
• Half a red onion, sliced thinly
• 2 x fresh grated ginger
• 1/4 cup cider vinegar
• 2 tbsp honey
• 1/4 cup olive oil
• 1 bunch fresh mint, chopped
• salt and pepper

Directions:

Cucumber and Carrot Salad

1. Put ingredients into a medium sized bowl and toss well.
2. Adjust seasoning.

Tuna Avocado Salad

Yield: 4

Ease of Preparation: Easy.
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Tuna Avocado Salad

• 1 can tuna, packed in water
• 1 x avocado, pitted and peeled
• 2 Tbsps olive oil
• 2 Tbsps lemon juice
• 1 x green onion, sliced
• 1/2 cup chopped parsley
• Salt and pepper

Directions:

Tuna Avocado Salad

1. Place tuna and water into a bowl.
2. Chop avocado and add along with the rest of the ingredients.
3. Toss well and serve with crisp bread.

Chocolate Banana Milkshake

Yield: 4

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Chocolate Banana Milkshake

• 4 x ripe bananas
• 4 x large scoops vanilla ice cream
• 4 cups milk
• 1 tbsp cocoa powder

Directions:

Chocolate Banana Milkshake

1. Place all ingredients into a blender and puree until smooth and thick.
2. Serve immediately.

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Fried Turkey

Deep Fried Turkey 2

Yield: 6

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Deep Fried Turkey

• 3 tbsp garlic powder
• 3 tbsp onion powder
• 3 tbsp paprika
• 1/2 tsp ground bay leaves
• 1/2 tsp cayenne pepper
• 3 tbsp gumbo file
• 1 tbsp salt
• 12 lb. turkey, washed and dried thoroughly
• 14 litres peanut oil

Directions:

Deep Fried Turkey

1. Using a commercial turkey fryer, and following manufacturer's instructions, heat oil to 375°F.
2. Make sure the fryer is positioned well away from any children, teenagers, pets or flammable structures.
3. Make sure the pot is only partly filled to allow for the level of the oil to increase when the turkey is added.
4. You should also leave room to allow for the bubbling of the oil when the turkey is first added.
5. Judge the level of oil necessary by placing the raw turkey in the empty pot and covering it with an inch or two of water. Remove the turkey, mark the level and discard the water.
6. Mix spices and salt together and rub liberally over the outside of the turkey.
7. Gradually immerse the whole turkey into the hot oil a little bit at a time, giving the oil a chance to calm down before immersing more of the bird.
8. It's a good idea to wear heavy gloves and a long sleeve shirt for protection from the inevitable spattering of the oil.
9. Make sure to follow the manufacturer's instructions. DO NOT LEAVE THE TURKEY OR THE HOT OIL UNATTENDED.
10. Fry turkey for 3 minutes per pound.
11. Remove from oil and let stand for 15 minutes before slicing.

Parmesan Baked Zucchini and Tomatoes

Yield: 8

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don?t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Parmesan Baked Zucchini and Tomatoes

• 8 x plum tomatoes, sliced one-quarter-inch thick
• 5 x onions
• 1 cup grated Parmesan cheese
• Olive oil
• Salt and pepper
• 4 x zucchini, sliced one-quarter-inch thick, on the diagonal
• 1 tbsp dried oregano

Directions:

Parmesan Baked Zucchini and Tomatoes

1. Preheat oven to 375°F.
2. Place a large skillet over medium-high heat and pour in oil. When it's hot, add onions and salt and pepper. Sauté until the onions are softened and beginning to caramelize. Pour into the bottom of a 9" by 13" baking dish.
3. Begin layering tomato slices along the left side of the pan to form an overlapping row. Overlap zucchini slices along edge of tomato row, and repeat alternating tomatoes and zucchinis, adjusting as necessary until the pan is filled.
4. Sprinkle with salt and pepper, oregano and grated Parmesan and bake for 30 minutes, or until top is golden and juices are bubbling.

Potato Salad with Dill and Mustard

Yield: 6

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Potato Salad with Dill and Mustard

• 10 x Yukon Gold potatoes
• 1 cup mayonnaise
• 1/2 cup hot dog relish
• 1 tbsp dried dill
• 1/2 cup prepared mustard
• 3 tbsp cider vinegar
• 3 stalks celery, chopped
• 1 x small red onion, peeled and diced
• Salt and pepper

Directions:

Potato Salad with Dill and Mustard

1. Steam potatoes in a stovetop steamer for 10-12 minutes, until just tender when pierced with a fork.
2. Place on a baking sheet to cool.
3. Whisk together mayonnaise, relish, dill, mustard, vinegar and salt and pepper.
4. Place cooled potatoes into a large salad bowl and add celery, onion and mayonnaise mixture.
5. Season with salt and pepper and toss well to combine.

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Cocktail Party

Orange Baked Brie in Puff Pastry

Yield: 6

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Orange Baked Brie in Puff Pastry

• 1/2 cup orange marmalade
• 2 Tbsps Grand Marnier
• 1 pkg frozen puff pastry, separated and each piece rolled into an 8" by 8" square
• 450 g wheel of Brie cheese
• 1 x egg, lightly whisked

Directions:

Orange Baked Brie in Puff Pastry

1. Preheat oven to 400°F .
2. Whisk the marmalade and Grand Marnier together and set aside.
3. Lay a puff pastry square on a flat work surface and place the brie wheel in the center.
4. Using a paring knife, cut around the Brie to form a circle that is the same size as the cheese.
5. Reserve the scraps of pastry for decorative shapes and set the circle aside.
6. Lay the second sheet of puff on the work surface and trim off the corners, to create a large, rough circle.
7. Place the Brie in the center and spoon on the marmalade mixture.
8. There should be an opening at the top of the cheese.
9. Brush the top edges of pastry with the egg and then lay the reserved circle over the top and press down lightly to seal it.
10. Brush the top and sides of the package with more egg wash and decorate the top with pastry shapes.
11. Place on a parchment lined baking sheet and freeze for 1 hour before baking.
12. Bake for 30 minutes, or until the pastry is golden, and cheese is warmed through, and just beginning to melt.

Crispy Bacon Rings with Smoked Salmon Mousse

Yield: 6

Ease of Preparation: Easy.
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Crispy Bacon Rings with Smoked Salmon Mousse

• 4 x large carrots, washed
• 6 slices bacon, cut in half widthwise
• 12 x toothpicks
• 6 slices smoked salmon
• 1/2 cup cream cheese
• Alfalfa sprouts, or other sprouts

Directions:

Crispy Bacon Rings with Smoked Salmon Mousse

1. Preheat oven to 375°F.
2. Cut carrots into 2-inch pieces from the thick end, so there are 12 pieces.
3. Lay the 12 pieces of bacon on a flat work surface and then place a carrot piece at the end of each slice.
4. Roll up so that the bacon is wrapped around the carrot pieces and secure with a toothpick.
5. Place on a baking sheet and bake for 25 minutes, until the bacon is golden and crispy.
6. Remove toothpicks and carefully slide the bacon rings off of the carrots.
7. Discard carrots and cool bacon rings on a rack.
8. Puree the smoked salmon and cream cheese in a food processor.
9. Spoon into a piping bag, or freezer bag with the tip cut off and pipe mousse into the bacon rings.
10. Garnish with sprigs of sprouts.

The Chef's Home Brewed and Heavenly Hued Pineapple Powered Colada Concoction

Yield: 4

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Brewed and Heavenly Hued Pineapple Powered Colada Concoction

• 1 x pineapple, peeled, cored and cut into chunks, reserving 10 thin wedges
• 2 cups vodka, or pineapple vodka, or pineapple liqueur
• 2 cans of coconut cream
• 1/2 cup grenadine syrup
• 10 x Maraschino cherries

Directions:

Brewed and Heavenly Hued Pineapple Powered Colada Concoction

1. Place all ingredients into a blender and puree until smooth.
2. Serve in fancy cocktail glasses and garnish with a wedge of pineapple and a cherry.

Nacho Chips with Bacon, Jalapenos and Cheddar

Yield: 6

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Nacho Chips with Bacon, Jalapenos and Cheddar

• 6 slices bacon, roughly chopped
• 2 x onions, finely diced
• 1 x jalapeno pepper, seeds removed and minced
• 2 cups grated cheddar cheese
• 1 bag restaurant style tortilla chips

Directions:

Nacho Chips with Bacon, Jalapenos and Cheddar

1. Preheat oven to 400°F.
2. Heat a skillet over medium-high heat and add bacon.
3. Let brown and then add onions and jalapeno and cook until they have softened and are beginning to caramelize.
4. Cool slightly and then pour into a bowl and add grated cheese.
5. Toss to combine.
6. Spread the tortilla chips in a single layer on a large baking sheet and top each one generously with a spoonful of the cheese mixture.
7. Bake for 10 minutes or so until chips are golden and cheese is melted and bubbling.

‘Sangrita’ in Cucumber Cups with Tequila Shots

Yield: 4

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

'Sangrita' in Cucumber Cups with Tequila Shots

• 1 cup tomato juice
• 1 cup orange juice
• Juice of 1 lime
• 1 tbsp Worcestershire sauce
• Dash Tabasco sauce, or other hot sauce
• 2 x English cucumbers

Directions:

'Sangrita' in Cucumber Cups with Tequila Shots

1. Pour juices into a pitcher.
2. Add Worcestershire and Tabasco and stir well.
3. Trim ends from cucumbers and then cut each one into 6 pieces, about 2 inches in length.
4. Using a melon baller, scoop out the seeds and flesh to create a 'cup', leaving enough flesh at the bottom to hold the Sangrita.
5. Pour Sangrita into cucumber cups and serve with shots of tequila.

Portobello Pizzas

Yield: 6

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Portobello Pizzas

• 12 x large Portobello mushrooms, cleaned and stems removed
• 1 cup tomato or pizza sauce
• 1 cup grated mozzarella
• Salt and pepper

Directions:

Portobello Pizzas

1. Preheat oven to 400°F.
2. Place the mushrooms top side down onto a baking sheet.
3. Spread each one with tomato sauce and season with salt and pepper.
4. Sprinkle tops with mozzarella and bake for 10 to 15 minutes, until mushrooms are soft and cheese has completely melted and is bubbling.

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Potato Fish Cakes

Potato Salmon Cakes

Yield: 4

Ease of Preparation: Easy. A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Potato Salmon Cakes

• 2 x large russet baking potatoes, washed and cut into large chunks
• 3 tbsp canola oil
• 2 x salmon filets, 6 oz each
• Salt and pepper
• 4 x green onions, sliced thinly
• 1 x bunch fresh dill, chopped
• 1 x egg, lightly beaten

Directions:

Potato Salmon Cakes

1. Steam potatoes in a stovetop steamer until tender when pierced with a fork.
2. Meanwhile heat a sauté pan over medium-high heat and when it's hot, add oil.
3. Using a potato masher, mash them together.
4. Season salmon filets and sear on both sides until just cooked through.
5. Place the potatoes into a large bowl and add salmon, salt and pepper.
6. Add green onions, dill and egg and mix well.
7. Form into 4 large patties. If the mixture seems a bit loose and won't form a well-packed cake, add some breadcrumbs until it binds well.
8. Heat a large skillet and add oil.
9. Add salmon cakes and fry them until they are golden brown on each size and heated through.
10. Serve with Horseradish Sauce (recipe from this episode).

Horseradish Sauce

Yield: 4

Ease of Preparation: Easy. A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Horseradish Sauce

• 2 Tbsps horseradish
• 2 Tbsps ketchup
• 2 Tbsps mayonnaise

Directions:

Horseradish Sauce

1. Whisk together.
2. Serve with Fish Cakes (recipe from this episode).

Broccoli and Potato Soup

Yield: 4

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Broccoli and Potato Soup

• 3 tbsp olive oil
• 3 onions, peeled and chopped
• 2 cloves garlic, peeled and chopped
• 6 cups chicken stock, vegetable stock or water
• 2 large potatoes, peeled and grated
• 1 head of broccoli, stems cut into chunks and florets reserved
• Salt and pepper
• A large pinch of nutmeg
• 1 cup grated cheddar cheese

Directions:

Broccoli and Potato Soup

1. Place a 4 quart pot over medium-high heat and add oil.
2. When it's hot, add onions and sauté until they have softened.
3. Add garlic and continue to sauté for another minute. Add stock, grated potatoes and broccoli stems.
4. Season with salt and pepper and simmer until they are tender and potatoes have broken down.
5. Add nutmeg and adjust seasoning and puree with an immersion blender or in a food processor.
6. Reheat soup prior to serving and add reserved broccoli florets and cheddar cheese.
7. Simmer for about 5 minutes, until cheese has melted and florets are tender and bright green.
8. Serve hot.

Homemade Peanut Butter Cups

Yield: 4

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Homemade Peanut Butter Cups

• 8 ounces of 70% bittersweet chocolate, cut into small pieces
• 1/2 cup peanut butter
• 1/2 cup cream cheese
• 1 tbsp sugar
• 1 tbsp vanilla
• 4 x paper or foil muffin cup liners

Directions:

Homemade Peanut Butter Cups

1. Melt chocolate in a bowl set over a small pot of simmering water.
2. Using a pastry brush or new paintbrush paint chocolate onto the inside of the muffin cups.
3. Place them in a muffin tin for easier handling.
4. Paint a thick layer and then refrigerate until it has set hard.
5. Puree the peanut butter, cream cheese, sugar and vanilla in a food processor until smooth.
6. Spoon or pipe into the hardened chocolate cups and then pour a thick layer of the remaining melted chocolate over the top making sure the edges are sealed.
7. Put back in fridge until the tops have set.
8. Peel liners off before serving.

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