Yellowtail Tartar With Bacon And Tangerine Dressing Recipes

Steps:

• Preheat the oven to 350 degrees F. Spread the bread cubes in an even layer on a large baking sheet and bake, stirring a few times, until light golden brown, about 12 minutes. Allow to cool, then transfer to a very large bowl.
• Increase the oven temperature to 375 degrees F. Combine the mushrooms on a baking sheet, toss with 3 tablespoons canola oil and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 25 minutes.
• Meanwhile, heat the remaining 1 tablespoon oil in a large high-sided saute pan over medium heat. Add the bacon and cook, stirring occasionally, until the fat has rendered, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate.
• Pour off all but about 2 tablespoons of the fat from the pan and place it back on the stove over high heat. Add the onion and cook, stirring, until soft, about 4 minutes. Add the garlic and cook 1 minute. Add 3 cups chicken stock and the herbs, season with salt and pepper and bring to a simmer.
• Add the mushrooms to the bowl with the bread, then add the stock mixture, the bacon and the eggs; season with salt and pepper and gently stir until combined. The mixture should be very wet; add more stock if needed. Butter a 9-by-13-inch baking dish. Add the stuffing and cover with foil. Bake 20 minutes, then remove the foil and continue baking until golden brown, 30 to 40 more minutes. Remove from the oven and let cool 10 minutes before serving.

Steps:

• Preheat the oven to 400 degrees F. Season the yellowtail with salt and pepper, to taste. Preheat a nonstick, ovenproof skillet, coated with the olive oil. Add the yellowtail, flesh side down, and cook until brown, about 2 or 3 minutes. Turn the fish over and put the skillet into the oven for 5 minutes.
• Remove the skillet from the oven and transfer the fish to a warm platter. Pour any excess oil from the pan. Add the green onions, tomato, citrus zest and ginger and saute, over low heat, for 1 to 2 minutes. Add the wine and deglaze the skillet. Reduce the liquid by half, and then add the heavy cream. Reduce until lightly thickened. Whisk in the butter, lime juice and parsley. Season, to taste, with salt and pepper. Spoon the sauce over the fish and serve.

Steps:

• Combine the rice, 4 cups water and 1 tablespoon of salt in a large saucepan, cover and bring to a boil over high heat and cook until the grains open all the way, about 1 1/4 to 1 1/2 hours. The rice should be very cooked (not even the slightest chewy). Drain well, place in a large bowl and set aside.
• Preheat the oven to 375 degrees F. Butter a 13x9x2 -inch baking dish.
• Heat 1 tablespoon of the butter in a medium saute pan over high heat. Add the chorizo and cook until golden brown. Remove the sausage with a slotted spoon to a plate lined with paper towels.
• Melt the remaining butter in a large saute pan over medium-high heat. Add the onions, carrots and celery and cook until soft, 4 to 5 minutes. Add the garlic and thyme and cook for 1 minute.
• Add the onion mixture, bread, parsley, 3 cups of the chicken stock and the egg to the rice and mix well to combine. The mixture should be very wet; add more stock, if needed. Fold in the goat cheese and season with salt and pepper to taste.
• Transfer the mixture to the prepared baking dish and bake, uncovered, until heated through and golden brown, about 30 minutes. Remove the dressing from the oven and let rest 10 minutes before serving.

Steps:

• In a small bowl, whisk together the sugar, vinegar, ketchup and Worcestershire sauce. Gradually whisk in the oil in a steady stream. Stir in bacon and onion. Store in the refrigerator.

Steps:

• Combine all the ingredients except the oil and whisk to blend and dissolve the sugar.
• Slowly whisk in the oil to emulsify and thicken.
• This is better if made a day before using.
• It will keep for up to 2 weeks in the refrigerator.