Roy's Misoyaki Butterfish Recipe

Found this great recipe over on the Home and Family section of the Hallmarkchannel.com website. Haven't tried it yet, but it looks about as authentic as it could be. Enjoy!

Tips:
Buy the freshest fish.
Fresh fish is vibrant in color.
Don't overcook! Cook on medium temperature.
Cook each side evenly.

Misoyaki Butterfish
Four 3-7 oz. boneless Black cod fillets or other oily fish.

For Marinade:
1 cup mirin
1 cup sake
1¼ lb shiro miso paste
1½ lb sugar


Method:
Bring all ingredients to a simmer and let cook until a medium caramel color is achieved. This will take 45 minutes to 1 hour. Cool.

Once cool, place fish in marinade and leave for 1-3 days.

When ready, sear fish on med-low heat on each side until nicely browned and cooked through in the middle. Finish under broiler.

For Sauce:
12 oz Red Bell pepper (finely minced)
12 oz Yellow Bell pepper (finely minced)
24 oz Onion (pulverized)
24 oz Daikon (pulverized)
9 cloves Garlic (fine minced)
3 oz Ginger (fine minced)
¼ bunch Cilantro (fine minced)
1 oz Scallion (fine minced)
4 oz Rice wine vinegar
8 oz WHEAT FREE Soy- Kikkoman
8 oz Vegetable stock
30 oz soy bean oil

Baby Bok Choy
½ lb Bok Choy
1 Tbsp Garlic (chopped)
1 Tbsp Ginger (chopped)
To taste Kosher Salt and Black Pepper
1 Tbsp Butter

Method:
Blanch in lightly salted water for thirty seconds, then sauté bok choy in a pan with garlic, ginger, butter, kosher salt, and pepper.

Serve Butterfish with rice and sautéed baby bok choy.

Best Guacamole Recipe Ever

2 ripe avocados
1 plum tomato, chopped
1/2 cup sour cream
2 tbsp chopped, pitted ripe olives (optional)
2 tbsp chopped onion
1 tbsp snipped fresh cilantro
1 tsp lime juice
3/4 tsp salt

Mash avocados in large bowl.  Add remaining ingredients and mix thoroughly.

Sirloin Steak Kabobs

Another recipe Natalie shared with me, not sure where she found it but I have to save it somewhere so I can find it again.  This was really, really good.
 
1 lb sirloin steak 
1/2 cup butter 
2 TBS minced garlic 
1 TBS garlic salt 
1 tsp salt 
 1. Melt butter. 
2. Mix together butter, garlic, garlic salt and salt. 
3. Cut steak meat into about 1.5 inch pieces (cubes). 
4. Baste butter mixture onto steak pieces. 
5. Stick steak pieces onto kabob sticks 
5. Grill for about 15 minutes. 
6. Rotate skewers every couple of minutes, cooking evenly on each side. 
7. Re-baste meat throughout grilling process, because a lot of the flavor will cook off. 
8. Check steak temperature when you are done grilling, meat should be 150 for medium well/ or cut one piece open to check the color inside, should be light pink for medium well steak.

Roasted Almonds in a popcorn popper

Natalie shared this recipe with me, actually we made several batches while I was visiting...they were yummy.
2 c almonds 
1 c sugar 
1/2 T cinnamon 
1/2 T Vanilla
 1/4 C water 
put almonds in, mix in dry. add wet. turn on until done

SEAFOOD ENCHILADAS

Really loved this one http://allrecipes.com/Recipe/Seafood-Enchiladas/Detail.aspx?src=rss


1 Onion chopped
1 TBSP Butter
1/2 lb fresh crab meat

1/4 pound shrimp - peeled, deveined and coarsely chopped

8 oz colby cheese

6 (10 inch) flour tortilla shells

1 cup half and half cream

1/2 cup sour cream

1/4 cup butter, melted

1 1/2 tsp dry parsley

1/2 tsp. garlic salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
3. In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
4. Bake in preheated oven for 30 minutes.

 

CLAM CHOWDER

2 C diced potato
2 C diced celery
1 C onion, chopped
2 cans chopped clams (I use 3 to 4)

Place potato, celery and onion in pan, cover with juice from clams and water as needed. Cook until barely tender, 20 - 30 minutes.

In a large pan make white sauce as follows:

3/4 C. water
3/4 C. flour
1 qt milk (I use half and half)
1 tsp. salt
1/2 tsp pepper
1 C butter

 Melt butter, stir in flour, add milk and heat until thick. Add previous mixture not draining. Add clams and seasoning.

variation: add crumbled bacon  

CHEESE BALL

2 8oz. cream cheese, softened
1 bunch green onions, chopped
1 (4 oz) can chopped olives
1 scant TBS Bon Appetit seasoning salt
chopped nuts
crackers

Mix first 4 ingredients well. Form into 2 balls. Roll in chopped nuts. Chill.  Serve with Crackers