Keller Estate

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May 11, 2018 |

Macadamia Nut Crusted Halibut with Pineapple Salsa

Print Recipe Here

INGREDIENTS (2 servings):

For the Halibut:

2 – 7-10oz filets of fresh halibut

1 quart of coconut milk
½ cup of honey

½ of a nutmeg (grated with micro-plane)

For the Crust:
1 cup of Macadamia Nuts – chopped
1 cup of breadcrumbs
½ cup of shaved coconut
Salt
Pepper

For the Pineapple Salsa:
½ of a fresh pineapple - diced
½ of a red onion – chopped finely
1 Jalapeno – fresh – chopped finely
1 garlic clove – chopped finely
Pepper

DIRECTIONS
Begin by whisking together the coconut milk, honey, and nutmeg. Clean and dry your halibut filets and lay them in a dish flat to marinate. Pour the coconut milk over the fish and let marinate for at least an hour.

Turn your oven to 425 degrees and begin prepping other ingredients. The salsa can always be made ahead of time and this measurement will leave some left over, which is always delicious.

Put the macadamia nuts into a food processor and pulsate till the nuts are finely chopped. Combine the nuts, breadcrumbs and coconut shavings into a bowl and stir together.

Take out a baking sheet, line with foil and spray with a nonstick oil.

After an hour or longer of marinating the fish, take the halibut filets out and toss them in the nut/breadcrumb mix. Place them on the baking sheet, leaving plenty of space between filets for proper cooking.

Cook the halibut for 12 minutes, at which point, briefly take the fish out. Brush with melted butter and honey gently. Set your oven to Low Broil. Place the fish back in and keep an eye on it. Leave in just long enough to brown the tops of the fish. Once browned to your liking, remove from the oven, serve immediately. Plate the fish and top with the salsa. ENJOY!!

May 11, 2018 at 2:00 PM

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April 1, 2018 |

Mushroom and Goat Cheese Risotto

Print Recipe Here

8 Servings

Ingredients:

2 lbs of mushrooms – Mix of Porcini, Champignon, and Oyster

1 lb of pancetta – cubed

1 – 6oz log of goat cheese

4 oz of freshly grated parmesan

2 cups of Arborio Rice

1 large red onion - diced

6 cloves of garlic - pressed

6-8 cups of chicken stock – warmed

1 cup of dry white wine – Sauv Blanc, Pinot Grigio, etc.

1 bunch of Italian parsley

2 tbsp of Olive oil

Pinch of Pepper (No Salt – enough comes from the chicken stock and the pancetta)

Bonus: 8 eggs – poached

Instructions:

1. Begin by cubing the pancetta into small bite-size pieces. In a large pan (which will be used the duration of this dish), brown the pancetta till crisp on all sides. Once cooked, take the pancetta out of the pan and set aside, leaving the browned bits and juices behind.

2. Add a tbsp of olive oil. Once the olive oil is hot, toss in the diced onion and pressed garlic. Stirring frequently, sweat the onions and garlic for 5 minutes.

3. Add in the Arborio rice. Stir constantly letting the rice become slightly browned. This takes about 3-5 minutes.

4. The first liquid to add is the 1 cup of wine (room temperature). Once the liquid is being added, stirring needs to be constant. This whole process will take you roughly 25-30 minutes of stirring. Just put on some good music and pour yourself a glass of wine. It goes by quick. Once the wine is absorbed, it’s time to start adding the chicken stock one cup at a time. Wait for each to be absorbed before adding the next. You don’t want mushy risotto, the final product should remain al dente before adding the cheese.

5. Add in the raw mushrooms around the 4th cup of stock. This recipe takes roughly 6 cups. Stir in the mushrooms and they will begin to meld into the dish. Once your risotto is at an al dente point, add in the small package of goat cheese and stir in. At this point, add the cooked pancetta as well.

6. Stir until everything is perfectly blended and your risotto is at a perfect al dente consistency.

7. Chop up some fresh Italian parsley and garnish lightly. Also, top with a little fresh grated parmesan if you wish.

8. For extra protein points, poach an egg and place it on top of the risotto as the crowning achievement. The beautiful yoke will transform the dish to a whole other level. Enjoy!!!

Pair with the El Coro Pinot Noir

Apr 1, 2018 at 9:25 AM

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February 27, 2018 |

SAVORY POLENTA WAFFLES WITH BAKED CHICKEN

For THE CHICKEN

8 Boneless chicken thighs (small to medium in size)
1 container of whole wheat bread crumbs
1 tsp Dried basil
1 tsp Dried tarragon
1 tsp Dried thyme
1 tsp Cumin
1 tsp Garlic powder
1 tsp Onion powder
Pinch of Pepper
2 eggs
1 cup whole wheat flour

For THE WAFFLE

1 1/2 Cups BOB's polenta
1/2 Tbsp of baking powder
1/4 Cup of cornstarch
3 Cups of milk
2 Tbsp of butter
1 1/2 Cups of sharp cheddar

For THE SYRUP

½ cup of maple syrup
2 tbsp of Huy Fong (Sriracha producer) Chili Garlic Sauce

Directions

1. Preheat the oven to 400 degrees and get your waffle maker out and preparing to heat. Get out 3 mixing bowls for prepping the chicken and you will need one bowl for the waffle batter.

2. Wash and dry the chicken thighs. In one bowl mix together all dried herbs, breadcrumbs, and parmesan cheese. In another bowl, put the whole wheat flour. In the last bowl, beat the 2 eggs.

3. First, dust the thighs with flour. Second, dredge the thighs in the egg. Third, cover the thighs thoroughly with the herb parmesan breadcrumb mix.

4. Place them on a grate that will fit nicely on your baking sheet. Put the chicken in the oven for about 30 minutes uncovered, until nicely browned and cooked thoroughly.

5. Combine all waffle ingredients together in a mixing bowl and mix slowly with the hand-held mixer. Do not over mix. Feather in the grated cheese AFTER the other ingredients is mixed well. Distribute the waffle batter to your waffle maker and if you have a toaster oven, set to bake at the lowest temp and keep your waffles warm and crisp in there until everything is ready to be served.

6. For a super delicious spicy sweet maple syrup, combine the syrup with the chili garlic sauce and mix together. It’s unbelievable. If you don’t like spice, omit the chili sauce.

7. Once the chicken is baked, plate the waffle with two thighs and drizzle with the garlic chili maple syrup.

8. Enjoy this healthier version of chicken waffles with the Rotie!

Feb 27, 2018 at 12:00 PM

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February 17, 2018 |

Strawberry Olive Oil Cake with Mascarpone Frosting

Dry ingredients

2 1/2 cups All-Purpose Flour
1 1/2 cup Sugar
1 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon Cocoa Powder

Wet ingredients

1 1/2 cup Extra Virgin Olive Oil – Not strongly herbaceous
1 cup Buttermilk @ Room Temp
2 Large Eggs @ Room Temp
2 tablespoons Red Food Coloring
3 tablespoons Strawberry Infused Balsamic Vinegar
1 teaspoon Vanilla Extract
1 cup of macerated smashed chopped strawberries
1 tablespoon of red food coloring (optional)

Mascarpone frosting

1 – 8oz container of mascarpone cheese
1 cup of heavy whipping cream
½ cup of sugar
2 tsp of vanilla extract

1. Preheat the oven to 350F degrees. Rub a 9” springform pan with olive oil (be sure to be thorough) and then dust with flour.
2. In a large mixing bowl, sift together all dry ingredients listed above. In another large bowl, whisk together all the wet ingredients listed above.
3. Using a standing mixer, mix the dry ingredients into the wet ingredients. Do not overmix! Just enough to combine all ingredients.
4. Pour the cake batter into the springform pan. Place the pan in the oven. Bake for a total of 30 minutes. You will know the cake is done as it will brown around the top edges and start to pull away from the pan. Always do the toothpick test too in the middle of the cake.
5. Remove the cake from the oven and let it stand for 15-20 minutes to cool. You can then release the springform from around the cake. Let cool completely.
6. Macerate Strawberries – Chop two cups worth of strawberries and dust with ½ cup of sugar. Let them “marinate” in the sugar for a few hours if possible.
7. In a bowl let the mascarpone cheese get up to room temperature. In another bowl add the heavy whipping cream and vanilla extract. Using a handheld mixer, beat slowly to whip it and gradually add the sugar. Once the sugar is incorporated, fold the whipped cream mixture into the mascarpone cheese. Spread immediately over the top and sides of the cake. Top with the macerated strawberries and serve it up!!

Feb 17, 2018 at 10:43 AM

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