I found some good recipes while looking through some old cookbooks and magazines. The dishes did not look old fashioned at all.
Pureed Red Pepper Soup with Lemon Cream
(adapted from Sun-Drenched Cuisine)
Yucatan Baked Fish
(Bon Appetit magazine, Sept. 1978)
Braised Beef Short Ribs on Island Style Risotto with Cilantro Oil
Chocolate Mousse
(from my Cordon Bleu notebooks)
Pureed Red Pepper Soup
I used peppers from my Uncles hydroponic farm. The peppers need to be thick and juicy, not the small thin-walled kind you find often in the groceries.
serves 4
for the soup
1 medium onion, chopped
3 cloves garlic, chopped
2 tbsp unsalted butter
2 medium sized red bell peppers, stems and pith removed and coarsely chopped
1 cup chopped tomato
1 tbsp Pernod or to taste
2 tsp paprika
1/2 tsp Herbs de Provence - optional
2 cups vegetable broth
1/2 cup sour cream - optional
for the lemon cream
1/2 cup sour cream
2 tsp lemon juice
1/8 tsp grated lemon rind
dash cayenne pepper
Lightly saute the onion and garlic in butter until softened, then add peppers and cook over medium heat until peppers are softened.
Add tomatoes, Pernod, paprika, herbs and broth, bring to a boil.
Puree soup in a blender. You may mix in the sour cream at this point. I left it out to retain the peppers deep red color and flavor.
Prepare the lemon cream: Stir together all ingredients.
Serve soup hot with a dollop of lemon cream.
Pescado a la Yucateca
I had to use tuna for this dish because there was nothing else available. It came out quiet good. Be careful not to overcook the fish.
6 to 8 servings
3 tbsp olive oil
1/2 cup coarselychopped onion
1/2 cup green olives, chopped
1/2 cup diced red bell peppers or pimiento
1/4 cup capers
1/4 cup snipped cilantro
1/2 cup orange juice
1/4 cup lemon juice
1 tsp salt
freshly ground black pepper
4 to 5 lbs red snapper or other white fish fillet
Preheat oven to 400 degress F.
Grease large baking dish. Saute onions in oil in medium skillet over low heat, about 5 minutes. Add olives, peppers, capers and cilantro and cook 3 minutes longer. Stir in juices, season with salt and pepper.
Place fish in prepared dish. Pour sauce over and bake uncovered for about 30 minutes, basting frequently.
I used peppers from my Uncles hydroponic farm. The peppers need to be thick and juicy, not the small thin-walled kind you find often in the groceries.
serves 4
for the soup
1 medium onion, chopped
3 cloves garlic, chopped
2 tbsp unsalted butter
2 medium sized red bell peppers, stems and pith removed and coarsely chopped
1 cup chopped tomato
1 tbsp Pernod or to taste
2 tsp paprika
1/2 tsp Herbs de Provence - optional
2 cups vegetable broth
1/2 cup sour cream - optional
for the lemon cream
1/2 cup sour cream
2 tsp lemon juice
1/8 tsp grated lemon rind
dash cayenne pepper
Lightly saute the onion and garlic in butter until softened, then add peppers and cook over medium heat until peppers are softened.
Add tomatoes, Pernod, paprika, herbs and broth, bring to a boil.
Puree soup in a blender. You may mix in the sour cream at this point. I left it out to retain the peppers deep red color and flavor.
Prepare the lemon cream: Stir together all ingredients.
Serve soup hot with a dollop of lemon cream.
Pescado a la Yucateca
I had to use tuna for this dish because there was nothing else available. It came out quiet good. Be careful not to overcook the fish.
6 to 8 servings
3 tbsp olive oil
1/2 cup coarselychopped onion
1/2 cup green olives, chopped
1/2 cup diced red bell peppers or pimiento
1/4 cup capers
1/4 cup snipped cilantro
1/2 cup orange juice
1/4 cup lemon juice
1 tsp salt
freshly ground black pepper
4 to 5 lbs red snapper or other white fish fillet
Preheat oven to 400 degress F.
Grease large baking dish. Saute onions in oil in medium skillet over low heat, about 5 minutes. Add olives, peppers, capers and cilantro and cook 3 minutes longer. Stir in juices, season with salt and pepper.
Place fish in prepared dish. Pour sauce over and bake uncovered for about 30 minutes, basting frequently.
