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Redo You: Cooking with Cat Cora

Posted on Jul 30, 2012 10:45am

Check out Cat's Recipes from today's show:

Halibut with Sweet Corn Zabaglione

Serves 4
4 6 ounce halibut filets
4 tablespoons of extra virgin olive oil
1 ½ teaspoon of salt
½ teaspoon of pepper
½ cup of medium diced yellow onions
¾ cup fresh yellow corn kernels (about two ears)
1 teaspoon of minced garlic
2 cups heavy cream
1 egg, yolk separated
2 cups arugula
1 cup halved cherry tomatoes
½ cup of thinly sliced red onions
1/8 teaspoon of ground black pepper

Preheat oven to 400 degrees.  Preheat a double boiler.

In a 10 inch sauté pan, heat 1 tablespoon of olive oil.  Season the halibut on both sides and place in the pan.  Brown on both sides, about 2 minutes and finish cooking in the oven, about 5-6 minutes.  When finished pull the fish from the oven and set aside.  In a 2-4 quart pot, heat 2 tablespoons of olive oil over high heat and add in the onions.  Turn the heat to medium and cook until the onions are translucent.  Add in a ½ cup of the corn and the garlic and cook for about 3-4 minutes or until tender.  Add in the cream and simmer for 10 minutes.  In a blender, puree the corn mixture until smooth and strain.

Pour the strained corn cream into a mixing bowl and whisk in the egg yolk.  Place over the double boiler and whisk until thickened, about 10 minutes.  Season with salt.

To make the salad, mix together the arugula, tomatoes, red onions and remaining corn.  Add olive oil, salt and pepper and mix well.

To serve, spoon the zabaglione onto a warm plate and place the fish on the zabaglione and top with the salad.


Grilled Artichokes with Citrus and Caper Aioli
Serves 4 to 6

Artichokes:
2 tablespoons & 2 teaspoons Kosher salt
3 tablespoons Lemon Juice
3 large Artichokes with 1/2 inch woody edge of stem trimmed, but the rest remaining
1 lemon halved
6 tablespoons Cat Cora's Kitchen by Gaea Premium Organic Extra Virgin Olive Oil
1/2 teaspoon Freshly Ground Black Pepper

Aioli:
2 large eggs
2 1/4 cups pure olive oil
1 teaspoon pressed garlic, about 1 large clove
2 teaspoons lemon juice
3 Calabrian chilies, stem removed
1 teaspoon capers
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon water

Add water, 2 tablespoons salt, the halved lemon to a 5 gallon pot and bring to a boil.  Add artichokes, cover, and cook for 35 minutes.  A large leaf should come off when gently pulled.  Set aside, let cool.

Preheat a hot grill.

Prepare the aioli by putting the eggs, garlic and lemon in a blender or food processor.  Turn on medium high, blend, and very slowly, through the pouring hole, add in oil. When thickened, turn off and add chilies, capers, salt and pepper and pulse until well mixed.  If the aioli is too thick, add water.  

Refrigerate while grilling.

Cut artichokes in half lengthwise and scoop out center choke (fuzzy section and purple leaves). Rub 1 tablespoon of oil and 1/2 tablespoon lemon on each open-side of the halved artichokes.  Sprinkle with 2 teaspoons salt and pepper.  Place artichokes on grill, open-side down for 5-6 minutes.  Flip and grill for 1 additional minute on full leaved side.

Top with the aioli, or serve on the side for dipping.

Grilled Stone Fruit with Prosciutto and Sheep's Cheese
Serves 4-6

8 ripe but firm apricots, peaches,&/or  plums, halved and pitted
Cat Cora's Kitchen by Gaea Sitia DOP Greek Extra Virgin Olive Oil for brushing and drizzling
Kosher salt and freshly ground black pepper to taste
8 paper-thin slices prosciutto cut in half cross-wise
½ cup Kasseri cheese or other sheep's cheese shavings

Prepare a fire in a charcoal grill or preheat a gas grill on high.

Brush each apricot half with olive oil and sprinkle with salt and pepper.  Place on a shot area of the grill for 1 minute on each side, to lightly grill-mark the apricots.

Remove from the grill when they're just warm and place on a warmed platter.  Drape the prosciutto lightly over the apricots so you can se a big of he fruit.  Lay the pieces of cheese over the prosciutto.  Lightly drizzle olive oil over the fruit, cheese, and prosciutto and serve immediately.

 

http://www.catcora.com/

 

Coming in August 2012…  "Cat Cora's Kitchen," a new application for your smartphone or tablet that puts the recipes of celebrated chef, Cat Cora, at users' fingertips. Cora is known for her Mediterranean and Southern-influenced cuisine that incorporates fresh, healthy ingredients. Cat's app is a robust and powerful tool that enables home cooks of every skill level to plan, prepare and serve individual dishes or complete menus from her repertoire with absolute confidence. Video tutorials, a sophisticated easy-to-use scheduling feature, and an intuitive and user-friendly interface ensure that the home cook has everything necessary to succeed in the kitchen and bring a single dish or a multi-course meal to the table on time and cooked to perfection.  

 


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