Read Murder for the Halibut Online
Authors: Liz Lipperman
Murder for the Halibut (32 page)
Preheat the oven to 350° F. Pour the chicken broth into the bottom of a Dutch oven
or other large pot and soak the tortillas in the broth for 10 minutes (do not cook).
Meanwhile, in a large skillet over medium heat, melt the butter and sauté the onion,
garlic, mushrooms, and green pepper. Stir in the sour cream, flour, and cornstarch,
heating until smooth and bubbly. Add the tomatoes, taco seasoning, and chicken, and
mix well.
Spray a 9-by-11-inch casserole dish with nonfat cooking spray. Remove the tortillas
from the broth and cut each one into 6 strips. Layer half of the tortilla strips in
the bottom of the casserole. Cover with half of the chicken mixture, followed by half
of the cheese. Sprinkle with salt and pepper. Repeat the process, ending with the
cheese layer. Bake the casserole for 30 minutes or until cheese is bubbly.
• • •
SINFULLY SWEET’S BAILEYS IRISH CREAM TRUFFLES
FOR THE TRUFFLES:
3 cups semisweet chocolate chips
1 cup vanilla chips
1
⁄
4
cup butter
3 cups powdered sugar
1 cup Baileys Irish Cream
1
⁄
2
cup chopped walnuts
Nonfat cooking spray
FOR THE TOPPING
:
1 cup semisweet chocolate chips
1
⁄
2
cup vanilla chips
2 tablespoons butter, in pieces
4 tablespoons Baileys Irish Cream
TO MAKE THE TRUFFLES:
In a small pan over low heat, melt the chocolate and vanilla chips with the butter
until they are soft enough to stir, being careful not to overcook. Gradually add the
powdered sugar and the liquor, stirring until smooth. Stir in the nuts and mix well.
Spray an 8-inch square pan with the nonfat cooking spray and spoon the fudge into
the pan. Using a sheet of plastic wrap, gently press to smooth out the fudge.
TO MAKE THE TOPPING:
In a small pan over low heat, melt the chocolate and vanilla chips until smooth enough
to stir. With a fork, beat in the butter and liquor until smooth. Spread the topping
over the fudge with a knife. For a smoother surface, use a piece of plastic wrap on
top, as above.
Refrigerate 1–2 hours or until firm.
GRILLED HALIBUT CARIBBEAN STYLE WITH PINEAPPLE AND MANGO SALSA
Chef Maciek Kucharewic’s Personal Recipe Using the Killer Ingredient
Serves 4
4 halibut filets
Salt and pepper to taste
2 tablespoons butter, melted
FOR THE SAUCE:
2 tablespoons minced shallots
1 tablespoon crushed peppercorns
1
⁄
2
cup white wine
1 tablespoon freshly squeezed lemon juice
1 teaspoon white wine vinegar
1 cup heavy cream
2 tablespoons butter, cubed
FOR THE SALSA:
2 cups diced mango
2 cups diced pineapple
2 tablespoons diced red onion
3 tablespoon diced red pepper
1 teaspoon finely chopped mint
2 tablespoons seasoned red wine vinegar
1 teaspoon sugar
FOR THE GARNISH:
1 medium tomato, finely chopped
1
⁄
2
cup sweet corn
1 teaspoon blackening spice
1 teaspoon ground nuts
Season the halibut filets with the salt and pepper to taste and sear in a very hot
pan until golden brown. Glaze with the melted butter. Remove from heat and set aside.
For the sauce, combine the shallots, peppercorns, white wine, lemon juice, and white
wine vinegar in a skillet. Bring to a boil over medium heat, then lower the heat and
continue cooking until the liquid evaporates. Add the whipping cream and simmer until
the sauce has reduced by half. Slowly add in the butter, one piece at a time, swirling
the pan gently until melted.
For the salsa, combine all the ingredients in a small bowl and set aside.
For the garnish, combine all the ingredients in a small bowl and set aside.
For each serving, place one filet on a plate, spoon over a quarter of the sauce, and
garnish with 1 tablespoon of the garnish mixture. Spoon a quarter of the salsa next
to the filet right before serving.
SINFULLY SWEET’S CRÈME DE CACAO PEANUT BUTTER FUDGE
1
1
⁄
4
cups plus 1 tablespoon unsalted butter
1
1
⁄
4
cups creamy peanut butter
1
⁄
2
cup semisweet chocolate chips
1
1
⁄
2
teaspoons vanilla extract
3 cups confectioners’ sugar, sifted
3 tablespoons crème de cacao
In a medium saucepan on low heat, melt together 1
1
⁄
4
cups of the butter, the peanut butter, and the chocolate chips, stirring until smooth.
Remove from the heat.
Stir in the vanilla extract, confectioners’ sugar, and crème de cacao, mixing well
to ensure that no lumps remain.
Using the remaining tablespoon of butter, grease a 9-inch baking pan. Pour the fudge
mixture into the prepared pan. Refrigerate for at least 1 hour, preferably overnight.
Cut into squares and enjoy.
CARNATION QUEEN’S TOMATO MOZZARELLA BRUSCHETTA
Yields approximately 36 pieces
1 can (10.5 ounces) diced fire-roasted tomatoes, drained
1
⁄
2
cup fresh basil leaves, washed and spun dry
2 tablespoons extra-virgin olive oil
3 cloves garlic, peeled
Kosher salt and freshly ground black pepper
1 large loaf French bread, cut into 1-inch slices
3
⁄
4
pound fresh mozzarella cheese, cut into
1
⁄
4
-inch slices
Preheat the oven to 375° F. In a food processor, pulse the tomatoes, basil, olive
oil, and 2 cloves of the garlic until slightly chunky. Season with salt and pepper
to taste.
On a baking sheet, line up the French bread slices and toast in the oven for approximately
3 minutes or until golden brown. Remove the pan from the oven and, working quickly,
rub the remaining clove of garlic on the toasted side of each bread slice. Place a
slice of mozzarella cheese on top of each bread slice and return the pan to the oven
for about 45 seconds or until the cheese is slightly melted. Remove from the oven
and spread 1 tablespoon of the tomato mixture on each slice. Serve warm.
