06/28/13

Tilapia Ceviche Tostadas

Tilapia Ceviche

Ceviche is a seafood dish popular in the coastal regions of the Americas, especially Central and South America. The dish is typically made from fresh, raw fish marinated in citrus juices such as lemon or lime, and spiced with chili peppers.

OKAY…if you’re not into eating raw fish…don’t freak out! In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, just as though it were cooked with heat. The “feel” of the fish will not be raw, but cooked.

Tilapia Ceviche Tostadas

Yield: 2 servings             
Active Time: 20 min.      
Total Time: 35 min.


  • 12 oz. frozen tilapia                                        4 limes, juiced
  • 1 Roma tomato                                                1/3 cucumber
  • 1/3 med. red onion                                          5 sprigs cilantro
  • salt & black pepper                                         8 tsp. clam-tomato juice
  • 1 tsp. hot sauce (opt.)                                     1/3 Serrano chili (opt.)
  • 2 corn tortillas, grilled*                                  2 tbsp. light mayonnaise
  • 1/3 avocado

Mise en Place: Remove the tilapia from the freezer to thaw slightly. Meanwhile, juice ¾ of the limes. Remove the seeds from the tomato and chop. Peel the cucumber, remove the seeds and finely dice. Remove the skin from the onion and finely dice. Chop the cilantro. Remove the stem, seeds and membrane from the chili and finely dice. Finely dice the Tilapia. Cut the remaining lime into wedges.

Preparation: Put the tilapia in a medium bowl with the lime juice and mix gently to combine. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, about 15 to 20 minutes.

*Grilled Tostadas: Heat grill or grill pan over medium heat. Place tortillas on grill or grill pan and let them dry out until they are crunchy. Purchased tostadas can be substituted.

Remove ceviche from the refrigerator and drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice. Add the tomato, cucumber, onion, and cilantro. Season the fish mixture with salt & black pepper, to taste. Add the clam-tomato juice and the hot sauce and chili, if using. Remove the pit and skin from the avocado and slice thinly.

Spread the tostadas generously with mayonnaise and top with the ceviche. Arrange the avocado slices on top of the ceviche and serve immediately with the lime wedges alongside.

06/27/13

Simple Sauteed Carrots

Wow’d the crowd at the Wilsonville Farmers Market tonight with our Super Simple Sauteed Carrots.

So easy, SO good…this is what carrots are supposed to taste like!

-Chef Perry

Simple Sauteed Carrots Recipe

Simple Sauteed Carrots
Serves 6
2 lbs. fresh carrots
1/3 cup of hot water
1 tsp. Better Than Bullion Vegetable Base
Dash of sea salt
1/4 tsp. black pepper
2 Tbsp. unsalted butter
1 1/2 Tbsp. flat-leaf parsley

Simple Sauteed Carrots RecipePeel the carrots and slice diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup of stock, the salt, and pepper in a large saute pan and bring to a boil. Chop the parsley and set aside.

Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter.

Off the heat, toss with the dill or parsley.
Sprinkle with salt and pepper and serve.

06/22/13

From Our Members: What they say about hautemealz

hautemealzdef (623x640)“Thank-you Chef Perry for another tasty meal – Classic Steak Diane – that sauce was amazing!

Your menu’s have reduced my weekend stress a ton and we love the easy, healthy recipes! My family and I look forward to Fridays to see what we are having next week, THANKS!” – Robin A.

06/19/13

Take your time! Why it’s important to enjoy your food

“Life moves pretty fast. If you don’t stop and look around once in a while, you could miss it.” –  F. Bueller

Let’s face it, we’re all in a hurry, rushing from here to there, trying to squeeze more than 24 hours into each day, surrounding ourselves with gizmos, gadgets, plans, and books that promise to improve our “efficiency” (ie: spin more, and drop less).

Car BreakfastHow many breakfasts, gobbled in rush-hour traffic? Never mind what we’re eating, just try not to spill it on ourselves! How many lunches snorked down at our desk, never glancing away from our monitor?

How many dinner’s from the drive thru, or delivered from the local pizza shop, because we’re just always in a hurry?

I’m not going to go into a list of solutions to these issues (because, if you’re on our webpage, you already know our answer to THAT) but let’s look at three  seriously good reasons why we should consider slowing down to smell the dinner…

 
Losing weight.

Oh boy…everybody wants to tell you how to drop some pounds, right?

Everyone’s got a secret plan that let’s you “eat whatever you want” and lose weight (just spend $19.95 on their new book, and they’ll give you the secret).

eat slowHere’s a simple one that won’t cost you a penny. SLOW DOWN! It’s not a race to chew our way to the finish line! The communication lines from the stomach takes 20 minutes to signal your brain that it’s full. I don’t know about you, but I can stuff down a lot of pizza in 20 minutes!

Ever wonder by you can be hungry one minutes and stuffed to the gills the next? It’s because your stomach finally sent that email to your brain saying, “Good Lord, STOP!”

(By the way, if you’re enjoying this article, you may want to subscribe to our free newsletter; we’ll send seven amazing dinner recipes and a shopping list to your inbox each week. Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk teens!)

A number of studies confirm that just by eating slower, we consume fewer calories; some say enough to lose 20 pounds a year without doing anything different or eating anything different!

  • Pick up your fork
  • Take a reasonable bite
  • Put your fork down
  • Chew your food
  • Ask someone at the table how their day was.

It’s simple math…if you take two bites per minute, instead of four bites per minute…you’ve cut you calories in half when the buzzer rings at twenty minutes!

Obviously, the better (healthier) the food you’re putting in, the better your results are going to be, as well.

woman-savoringRelieving Stress

Anything that allows you to slow down and focus on one thing (especially something enjoyable), is going to lower your stress level.

As we mentioned before, breakfast and dinner are a great time to talk with your family, plan or look back on your day, or just enjoy the act of eating. Be present, be in the moment…

  • What do you like about the food?
  • What might you try differently next time?
  • What, if any, memories to certain ingredients invoke?

Learning how to calmly focus on nothing but the present moment is a key factor in reducing stress, and what other activity do we have, daily, that so easily lends itself to doing so?

 Chick-fil-A-drive-thru-lineTaking Charge of Your Life

Stop paying someone else to look out for your best interests, because most of them aren’t. Fast Food, and Processed/Packaged Food Companies are not interested in your health and well-being, they’re interested in keeping their shareholders happy.

That means getting you to pay as much as possible for something they spent as little as possible to provide. Is that really the philosophy you want your family’s health and nutrition based in?

Me neither.

Family Eating Meal Together In Kitchen

It’s time we stop trading this so called “convenience” for our health, and took responsibility for ourselves again.

Cook your own food. Make time to eat.  Savor the food you’re putting in your body. Decide that your meals are going to be a time to relax and connect. Enjoy your meals and those you share them with.

Just…slow…down.

Chef Perry

 

06/17/13

Sweet Cranberry Brie Puff Pastries

Cranberry Brie Puff Pastry Recipe

This is one of those “happy accident” dishes. I’d intended to make my traditional baked brie, which is wrapped in puff pastry sheets before baking, then slices and eaten with crackers.

When I got to that step in the recipe, I discovered that I had grabbed “Puff Pastry Shells” by mistake.

Opening the box, I found a half dozen little frozen “discs”  of dough, instead of the sheets I was expected.

(By the way, if you’re enjoying this article, you may want to subscribe to our free newsletter; we’ll send seven amazing dinner recipes and a shopping list to your inbox each week. Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk teens!)

I thought, “What the heck…”

(Okay, more precisely I ranted and raved for a couple of minutes, cooled down a little, and then thought, “What the heck…”)

Now, as is often the case, what turned out was much better than I expected, and I’m glad I grabbed the wrong box. This is how I’ll be making this recipe from now on!

Sweet Brie Puff Pastries

1 (7 to 8-inch) wheel brie cheese
1/4 cup dried cranberries
1/4 cup chopped walnuts
1/4 cup brown sugar
3 Tbs yellow mustard
6 puff pastry shells (1 box) baked.
Butter

Bake pastry shells according to box instructions.

Blend mustard and brown sugar into a thick paste.

Using a warmed sharp knife, or unflavored dental floss, cut the wheel of brie in half horizontally and separate the top half of the wheel from the bottom half.

Set each half “skin” down in a buttered baking dish. Spread each half with sugar/mustard paste. Sprinkle with cranberries and walnuts

Cover dish with foil and add to oven for the last 10 minutes of cooking time.

Remove the pastry “lids” and spoon in the softened brie mixture until full, replace lid.

Allow to cool slightly, and serve.

Enjoy!

-Chef Perry

06/14/13

Q & A: The Healthy Foodie

Angel asks:

Q: Regarding dieting, healthy eating, and shopping…I’m curious if you find special challenges on this endeavor since your a chef or if your knowledge of food helps.

I’m not a chef, but I do love food and my knowledge of nutrition has been very slowly expanding since I had my son. I find myself often wishing I knew more about the taste dynamic of different herbs, spices and foods that would help me to come up with more tasty versions of healthy dishes. Any tips?

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06/13/13

Citrus Salmon and Honey Glazed Carrots

Made these as a demo dish at the Wilsonville Farmer’s Market last night…big hit!

Be sure to join us there again next week for another cooking demonstration and some delicious samples!

– Chef Perry

hautemealz Citrus Salmon

Citrus Salmon

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06/12/13

Father’s Day: Grilled NY Strip with Horseradish Crema

New York Strip

Father’s day is coming up and, let’s face it…you know what Dad wants…we know what Dad wants…

Dad want’s steak.

NY Strip Steak with Horseradish Crema on Baguette Toast Points

Oak Grilled NY Strip Steak

1 8oz. New York Strip Steak, 2 inch thick
Salt
Pepper

Heat oak coals to approximately 450 degrees grill temp, For tips on high-heat searing, see this post.

Rub steak (both sides) with salt and pepper and allow to rest at room temp for 1 hour. When coals are ready, place the steak directly over heat for 5 minutes.

Flip the steak over for another 5 minutes of direct heat.

Remove the steak from direct heat and place it in indirect heat for 4 minutes.

Flip the steak over for another 4 minutes of indirect heat.

IMPORTANT: Allow steaks to rest off heat, covered loosely in foil for at least 5 minutes before serving or slicing.

ny strip

Once rested, slice 1/4 inch thick on a bias, against the grain. Place 1-2 slices on toast points, top with a dollop of Horseradish Crema, and serve immediately.

Serves 4

Horseradish Crema

1/2 C Crema (Mexican sour cream)
2 Tbs prepared horseradish (Beaver brand)
1/2 t black pepper

Combine all ingredients and chill.

Baguette Toast Points

These toast points are a versatile base for all kinds of hors d’oeuvres. You can make the toast points in advance (see make-ahead tip, below) but don’t assemble the hors d’oeuvres until about 30 minutes before serving, or else the bread will get soggy. Yields 16 toast points.

8 slices French baguette, cut on bias (1/2 inch thick)
1 Tbs. unsalted butter, melted
Kosher salt and freshly ground black pepper

Adjust an oven rack to 6 inches from the broiler and turn the broiler on to high.

Set the bread on a baking sheet, brush one side with the melted butter, and season with salt and pepper. Toast the bread until it’s golden brown and crisp on top, about 1 to 2 minutes.

Flip and cook the other side until golden, about 1 minute. While the bread is still hot, slice diagonally. Let cool slightly.

Serves 4 as an appetizer or tapas, serves 2 as an entree.



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06/11/13

Kale Bacon Slaw

kale bacon slaw

This is one of my favorite coleslaw recipes. I love cabbage slaw, but it has to be super fresh…the instant the cabbage starts to get soggy (which is pretty quickly) I lose interest.

One of the great things about kale is that it will hold up to the dressing and stay crunchy for hours and even days. Plus it’s got a great peppery bite!

This recipe was a big hit at our first cooking and meal planning demo at the Wilsonville Farmer’s Market last week.

Here’s our step-by-step video, and the full written recipe below that.

Enjoy!

-Chef Perry


Kale Bacon Slaw

Yield: 4 servings           Active Time: 15 min.    Total Time: 15 min.


  • 1/2 head curly kale
  • 2 large carrots
  • 1/2 orange
  • 1/2 lemon
  • salt & black pepper
  • 1/2 medium red onion
  • 6 slices of smoked bacon, divided
  • 2 tbsp. (rounded) mayonnaise
  • 1/4 cup crasins (dried cranberries, optional)

Cook the bacon till crisp, drain & cool on paper towel and then chop. Remove the stem from the kale and slice into thin ribbons. Grate the carrot. Juice the orange and lemon. Skin and slice the onion thinly.

Place the kale into a salad bowl. Toss with the onions, carrot, orange juice, lemon juice, salt, and 1/2 of the bacon.

 Add the mayonnaise/juice dressing and mix the slaw well. Refrigerate until ready to serve.

The slaw can be made several hours in advance. If making the night before, add the onions just before serving.

Check out our free weekly dinner plans! Your free membership helps us teach nutrition, shopping, and cooking skills for at-risk youth!

06/7/13

Look what’s new around here!

Heyya hauties,

Summer’s here and the time is right for…cooking! And, boy oh boy, are we doing a lot of it!

Tons of Outreach stuff over the next few months. We’ve been busy, busy, grilling for the Tualatin VFW’s Memorial Day Picnic; fixin’ a celebration lunch for the Impact NW Mentors Program; and getting auctioned off at the Sparks of Hope 2013 Gala & Auction!

Honored to cook for some WWII heroes! (and about 140 others, lol)

Honored to cook for some WWII heroes! (and about 140 others of our country’s bravest and best!)

Coming up, we’ll be cooking up a bbq spread for the winners of last year’s Amy Roloff Charity Foundation auction; grilling up a mess of burgers and dogs (and maybe a little brisket) for the kids and families the “Bridges of Housing” summer picnic, and get geared up for teaching our youth cooking courses for at-risk kids in the Portland Public Schools this fall!

Banana Pudding Parfaits for the Impact NW Mentors and Kids.

Banana Pudding Parfaits for the Impact NW Mentors and Kids.

Chef Terry and I had a fantastic time at the Tigard Public Library last week, offering our Intro to Meal Planning class. Looking forward to teaming up with them, as well as the Wilsonville Public Library, for several more free classes over the next few months!

Plus, of course, we’re busy creating and testing delicious, nutritious new recipes for your hautemealz.com Meal Plans. Look for more action on the grill, and lots of fresh veggies and salads as the weather warms up.

We have a couple of other new developments around here that we’d like to let you know about, as well…

First, if you’re local to the Portland/Metro area, hautemealz will be hosting cooking demonstrations (with samples!) at the Wilsonville Farmer’s Market every Thursday. The Market opens at 4:00pm, and the demos will typically run at 5:00, 6:00, and 7:00pm.

Kale Slaw at the Wilsonville Farmer's Market

Kale-Bacon Slaw at the Wilsonville Farmer’s Market

We demo’d our Kale & Bacon Slaw at the season opening of the market, last night, and had a blast. Tons of wonderful people, great food, and amazing fresh, local ingredients!

Dana Ramsey, our beautiful booth hostess, at the Market.

Dana Ramsey, our beautiful booth hostess, at the Market.

I’m a hautie… R U?

HautiesTee

We also wanted to let you know that, given the amazing response we’d had to our new “I’m a hautie” logo, we’ve opened a hautemealz CafePress store to offer the logo in a variety of colors and styles on shirts, office items, cases, and all kinds of fun stuff!

FYI…there’s no mark-up on these items (everything’s being sold at Cafepress’s minimum), as we think it’s enough that folks want to advertise us.

Look for some cool contests this summer, featuring gift-certificates to the store, as prizes!

Okay…back to the kitchen!

– Chef Perry