Low Carb or GF Archives - Page 9 of 41

Puerto Rican Swordfish Escabeche

As you navigate the coastal roads of Puerto Rico, you’re bound to discover a beloved local delicacy: Fish Escabeche, a delectable pickled and marinated fish dish savored throughout the island.

The unique twist on this dish involves grilling swordfish steaks, departing from the more common fried fish preparation. The result is a smoky flavor that pairs perfectly with the tangy and tart vinegar used in the recipe.

The escabeche sauce relies on a combination of rice vinegar and honey, not only for preservation but also to introduce a delightful sweetness. Many locals prepare a batch of escabeche de pescado to enjoy during beach trips, embodying a quintessential Puerto Rican culinary experience.

Swordfish can be found in the waters surrounding Puerto Rico, especially in the deeper offshore areas of the Atlantic Ocean. Interestingly, swordfish are known to be more active at night, so many fishermen prefer to go fishing after dark. This involves setting up powerful lights on the boat’s surface to attract the fish to the surface.

Swordfish Escabeche Recipe

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Octopus Carpaccio, Nobu-Style

🐙 Octopus Carpaccio, Nobu-Style 🐙
Fish Roe, Jalapeño Dressing, Cabbage Radish Salad

The inspiration for this eye-catching carpaccio dish came from an old image of Octopus Carpaccio at Nobu Shoreditch Restaurant, London. Captivated by the purple and white octopus coins in a sea of spring-green, I turned to Nobu Matsuhisa’s beautiful book “Nobu West” for his piquant jalapeño-garlic dressing recipe which completely revved up the chilled octopus’ sweet ocean-y flavors.

Fish roe added an insane pop of color, salty notes, and a contrasting crunchy texture. Finely diced jalapeño brought a bit more heat and excitement to the party. ありがとうシェフ Thank you, Chef!

Octopus Carpaccio, Nobu-Style

Octopus Carpaccio Recipe

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French Rolled Omelette, Boursin Cheese, Caviar

French Rolled Omelette
Boursin Cheese, Caviar

Bonjour! Happy Bastille Day! July 14th is the day when the French celebrate the birth of the French Republic, liberté, égalité, fraternité, and it is the anniversary of the storming of the Bastille prison in 1789 – a turning point for the success of the French Revolution.

Fête nationale is a national holiday throughout France, and we’re joining the celebration with a French Rolled Omelette filled with French cheese and topped with caviar!

Divine custardy soft-set eggs envelop the creamy shallot & chive soft cheese. The omelette is topped with plenty crunchy-salty caviar and chopped chives, adorned with ruffled edible flowers. It is a simple French masterpiece. Bon appétit!

The story of Boursin Cheese started with one man, François Boursin. In 1957, this young Normandy cheesemaker opened a cheese factory in Croisy-sur-Eure, a small community nestled in northern France. His own original recipe was inspired by fromage frais, a traditional French party dish that blended garlic, fresh cream, soft cheese, herbs, salt and pepper.

French Rolled Omelette, Boursin Cheese, Caviar

French Rolled Omelette Recipe

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Simple Summer Swordfish

Grilled Swordfish
Creamy Tomato Cucumber Salad

How about a simple dinner that is summery, sustainable, super-easy, and super-tasty? Grilled swordfish with a creamy tomato cucumber salad fits the bill.

Grilled Swordfish

Certified sustainable wild-caught swordfish steaks from Whole Foods are excellent. The swordfish is caught in the pristine waters off the eastern shore of Nova Scotia where they work with fourth generation fishermen at a Marine Stewardship Council Certified Fishery. The fish are only caught during peak season, September through November, processed into 5 to 6 oz. portions, then frozen individually.

Place the frozen fish fillets in their packaging in an air-tight baggie. Submerge the baggie in cold water for 30 to 45 minutes. Remove the fish from packaging. Rinse with cold water and pat dry with paper towels.

Let fish come close to room temperature. Coat with olive oil and season with sea salt and black pepper. Cook on the grill over medium-high heat for approximately 3 minutes per side. The packaging says to cook to an internal temperature of 145°F, but many chefs recommend 135°F. Just be sure not to overcook the swordfish.

Creamy Tomato Cucumber Salad

The store-bought buttermilk ranch dressing from Trader Joe’s is perfectly creamy, dilly, and garlicky. No need to make the dressing from scratch when composing this easy-going summer meal!

cherry tomatoes – halved
persian cucumbers – quartered lengthwise, then sliced bite-sized
red onion – thinly sliced
pitted kalamata olives – halved lengthwise
fresh dill, chopped
buttermilk ranch dressing
sea salt and fresh ground pepper

Combine equal amounts of tomatoes and cucumber in a mixing bowl. Add a lesser amount of onion and olives. Sprinkle with dill. Dress liberally with buttermilk ranch dressing. Season with salt and pepper to taste.

To Plate

Spoon tomato cucumber salad into shallow bowls. Top with a grilled swordfish fillet and garnish with a sprig of dill.

As Ina would say, “How easy is that?”

Update

Simple Summer Sea Bass here

Cod, Caviar, Champagne Sauce à la Joël Robuchon

🌺 Cod, Caviar, Champagne Sauce 🌺
à la L’Atelier de Joël Robuchon

Sooner or later the question was bound to be asked, “What is your favorite restaurant in Las Vegas?” So many great chefs, so many fabulous restaurants… But after much consideration, I chose L’Atelier de Joël Robuchon at the MGM Grand for several reasons. With 31 stars, he is The Most Awarded Michelin-Star Chef in the World.

But surprisingly far from being stuffy, L’Atelier is fun! As one would expect, the French-inspired dishes are second to none. Each one prepared with the exactness the Chef became known for, his relentless perfectionism; he famously said there is no such thing as the perfect meal – one can always do better.

With that black & red decor, intentionally designed to be the opposite of old-style French white & gold, the atmosphere is striking and modern. The service is simultaneously easy-going and top-notch. Wines are meticulously paired to elevate the entire dining experience. A seat at the counter often results in a genial and lively evening. Strangers become friends, there is a gregariousness in shared appreciation of the late Chef’s vision of stellar dishes, prepared in view of the guests, offered in a spirit of conviviality.

L'Atelier de Joël Robuchon

In 2003, the first L’Atelier de Joël Robuchon opened its doors in Paris, in the 7th arrondissement, and simultaneously in Tokyo. The success of L’Atelier de Joël Robuchon in Paris encouraged Joël Robuchon to develop its concept all over the world. The Las Vegas restaurant opened in 2005, followed by New York, London and Hong Kong, Taipei and many more.

Here, I re-create an exquisite dish and table setting from our most recent meal at L’Atelier de Joël Robuchon – Cod with Caviar and Champagne Sauce.