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Ernest Miller Ernest Miller pursues research and writing on cyberlaw, intellectual property, and First Amendment issues. Mr. Miller attended the U.S. Naval Academy before attending Yale Law School, where he was president and co-founder of the Law and Technology Society, and founded the technology law and policy news site LawMeme. He is a fellow of the Information Society Project at Yale Law School. Ernest Miller's blog postings can also be found @
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March 16, 2006

Salsa Verde

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Posted by Ernest Miller

Courtesy of Kitchen Academy

Yield: approximately 10 cups

  • 10 large fresh Anaheim Chiles
  • 2 1/2 pounds tomatillos, husked, rinsed and diced
  • 7 cups chicken stock
  • 15 large green onions, chopped
  • 5 large serrano chiles, stemmed, seeded
  • 5 garlic cloves
  • 1 1/4 cup fresh cilantro leaves
  • 10 ounces fresh lime juice
Procedure:
  1. Blacken the Anaheim chiles on all sides directly over a gas flame or in a salamander. Put them in a bowl and cover with plastic wrap and let stand ten minutes. Peel, seed and chop chiles.
  2. Combine tomatillos, stock, green onions, serrano chiles, and garlic in a saucepan; bring to a boil over medium high heat.
  3. Reduce heat and simmer until mixture has reduced to a sauce consistency.
  4. Transfer mixture to a food processor. Add the Anaheim chiles and cilantro and puree until smooth.
  5. Add lime juice and season the salsa with salt and pepper.
Personal Notes: This is a good, basic salsa verde recipe and can be varied in any number of ways to achieve the results you want. First, a couple of specific notes. You don't need a food processor. An immersion blender actually works better. Simmer until tender, immersion blend into a puree and then reduce to a sauce consistency. Also, you most likely won't need all ten ounces of fresh lime juice. Taste the salsa as you add the juice. If you don't need it all, don't use it. Finally, when you season, remember that the salsa will be served cold or at room temperature. Seasoning should be done or rechecked once the salsa cools down.

This salsa has a bit of a bite, but not much. One obvious way to increase the kick is to not remove the membranes and seeds of the chiles. You can also use more and/or different chiles for heat and flavor. Want more roasted flavor? Roast the tomatillos and serranos before adding them. Like your salsa junky? Don't puree it. Dice to the size chunks you like. If you prefer it smoother, run it through a strainer.

This recipe was made for the PCA2 lunch/dinner buffet (Kitchen Academy - Course II - Day 17).

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March 14, 2006

Mango Chutney

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Posted by Ernest Miller

Courtesy of Kitchen Academy

Yield: 4 servings

  • 1 tablespoon clarified butter
  • ¼ teaspoon dried red pepper flakes
  • 12 ounces red onion, small dice
  • 1 ounce fresh ginger, minced
  • 1 ounce green bell pepper, small dice
  • 1 pound mango, peeled, seeded and cubed
  • 1 teaspoon Madras curry powder
  • 2 ounces pineapple juice
  • 1 ounce cider vinegar
  • 1 ounce brown sugar
  • 1 ounce raisins
  • 1 ounce macadamia nuts, chopped
  • salt and pepper, as needed
Procedure:
  1. Heat the butter in a sauté pan. Add the red pepper flakes and onion to the pan and sweat until translucent.
  2. Add the ginger and bell pepper and continue to sweat until soft.
  3. Add the cubed mango and cook for one minute.
  4. Add the curry powder and toss to coat.
  5. Add the pineapple juice, vinegar, and brown sugar and bring to a simmer.
  6. Reduce slowly for about thirty minutes.
  7. Add the raisins and the macadamia nuts.
  8. Season the chutney with salt and pepper.
Personal Notes: Reduce slowly? Better be careful, there isn't a lot of liquid in the saute pan. Reduce too quickly and you're going to burn the heck out of this condiment. Reserve a couple of macadamia nuts, chopped, to garnish. This recipe was prepared as an accompaniment to Yellow Chicken Curry (Kitchen Academy - Course II - Day 14).

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March 09, 2006

Sauce Ravigote

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Posted by Ernest Miller

Courtesy of Kitchen Academy

Yield: 1 serving [generous portion]

  • 1 hard-boiled egg, peeled
  • 2 cornichons, finely minced
  • 1 1/2 ounces champagne vinegar
  • 1 onion, finely minced
  • 2 teaspoons capers, drained
  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced parsley
  • 1 teaspoon minced chervil
  • 1 teaspoon minced chives
  • salt and pepper, as needed
  • 4 ounces extra virgin olive oil
Preparation:
  1. Push the hard-boiled egg through a tamis.
  2. Combine the egg, cornichons, vinegar, onion, capers, mustard, herbs, salt and pepper.
  3. Whisk in the oil to slowly to create an emulsion.
Personal Notes:The dominant flavor of this cold Sauce Ravigote is onion. If you like lots of onion flavor, you'll like this sauce. There is also more than a hint of tartness and vinegar (the vinegar, capers, cornichons and mustard) just behind the onion. Finally, the herbs give these two dominant notes some depth. This isn't a very stable emulsion, so if it is stored for a bit it'll need to be whisked just before service. Serve with mild flavored proteins or those that have been boiled or poached, such as fish, fowl, eggs and calf brains. We served this with poached salmon (Kitchen Academy - Course II - Day 12)

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March 04, 2006

Wolfgang Puck's Smoked Salmon Pizza With Dill Creme Fraiche and Caviar

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Posted by Ernest Miller

from Food Network

Yield: 4 (8-inch) pizzas

  • 3 to 4 ounces smoked salmon
  • 1 recipe Pizza Dough, recipe follows
  • 1/4 cup extra-virgin olive oil
  • 1/2 medium red onion, cut into julienne strips
  • 1/4 bunch fresh dill, minced, plus 4 small sprigs, for garnish
  • 1/3 cup sour cream or creme fraiche
  • Freshly ground pepper
  • 4 heaping tablespoons domestic golden (whitefish) caviar
  • 1 heaping teaspoon black caviar
Preparation:
  1. Before you are ready to bake the pizzas, preheat the oven with a pizza stone inside for 30 minutes to 500 degrees F.
  2. Cut the salmon into paper-thin slices. Reserve.
  3. Roll or stretch the dough into 4 (8-inch) circles. Place the pizzas on a lightly floured wooden peel. Brush the center of each pizza to within 1 inch of the edge with olive oil and sprinkle it with some of the red onion. Slide the pizza onto the stone and bake 8 to 12 minutes or until crust is golden brown. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven.
  4. Mix the dill with the sour cream or creme fraiche and freshly ground pepper to taste. Transfer the pizzas to heated dinner plates and spread them with the sour cream mixture.
  5. Divide the salmon, and arrange decoratively over the cream. Place a spoonful of golden caviar in the center of each pizza, then spoon a little of the black caviar into the center of the golden caviar.

Pizza Dough:

  • 1 package active dry or fresh yeast
  • 1 teaspoon honey
  • 1 cup warm water (105 to 115 degrees)
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoons extra virgin olive oil, plus additional for brushing
Preparation:
  1. In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
  2. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball).
  3. Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).
  4. Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
  5. To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.
Personal Notes: This is one of Chef Wolfgang Puck's signature dishes, introduced by him back in 1982. Not surprisingly, it will be part of the service at the Chef Puck catered Academy Award's Governors Ball (Catering the Academy Award's Governors Ball with Wolfgang Puck - March 1st).

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March 03, 2006

Tropical Fruit Salsa

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Posted by Ernest Miller

Courtesy of Kitchen Academy

Yield: 2 entrée plates

  • 1/2 cup pineapple, small dice
  • 1/4 cup mango, small dice
  • 1/4 cup papaya, small dice
  • 1 red jalapeno chile, minced
  • 1/2 Maui onion, small dice or grated
  • 1 teaspoon sugar
  • 1 lime, juiced
  • 1 tablespoon cilantro, chopped
  • salt and pepper, as needed
Preparation
  1. Combine all ingredients and stir thoroughly.
  2. Cover, chill and macerate for at least one hour before using.
Personal notes: We used this as an accompaniment to Grilled Tuna with Teriyaki Glaze, along with Maui Onion Confit and Black Rice (Kitchen Academy - Course II - Day 8).

There are many variations of tropical fruit salsas out there. However, you can easily use this recipe as the starting point for your own experiments, such as using whatever fruit is in season or on sale. The red jalapeno really adds a nice bit of color and, of course, heat. So, although you could go with a green jalapeno, or your chile of choice, the red is much more visually appealing. This salsa goes great with fish (try it with coconut milk marinated shrimp) but can also be eaten on its own, for example, with tortilla chips.

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February 19, 2006

Potato Crusted Tilapia with Wilted Garlic Spinach and Pear Tomato Vinaigrette

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Posted by Ernest Miller

Courtesy of Chef Michael Montilla

Yield: 2 Servings

  • 2 Tilapia Filets (other firm, white fish will do)
  • 1 Russet Potato
  • Salt and Pepper, As Needed
  • 1 Cup Corn Starch
  • Water, As Needed
  • 1 Pound Loose Leaf Spinach
  • 4 Garlic Cloves (whole)
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Cup Pear Tomatoes
  • 5 Leaves Fresh Basil (minced)
  • 2 Garlic Cloves (minced)
  • 1 Tbsp Honey
  • 2 Tbsp Balsamic Vinegar
  • 4 Tbsp. Extra Virgin Olive Oil
  • Salt and Pepper, As Needed
PREPARATION

For the Potato Crusted Tilapia

  1. Rinse and dry Tilapia filets. Set aside.
  2. Mix cornstarch with water to a pancake mix-like consistency.
  3. Carve potato lengthwise into a cylinder.
  4. Slice potato thinly with a mandoline. Place slices in cornstarch mixture. (The cornstarch mixture will ensure that the potatoes bond together when fried)
  5. Season fish with salt and pepper (both sides).
  6. Shingle/overlap potato slices on fish (skin side). Circular potato slices should resemble fish scales.
  7. Pan fry fish (potato side down) in hot pan with oil until potatoes are golden. Flip and finish cooking fish.
For the Wilted Garlic Spinach
  1. Blanch spinach for 30 sec., shock and drain thoroughly.
  2. Smash whole garlic cloves and saute in hot pan.
  3. Add spinach to pan and wilt for 1 minute.
  4. Season with salt and pepper.
For Pear Tomato Vinaigrette
  1. Cut tomatoes in half and mix with minced garlic, honey, balsamic vinegar, extra virgin olive oil and salt and pepper.
SERVICE

Place fish (potato "scales" up) on top of bed of wilted spinach. Sprinkle salt on potatoes. Garnish with pear tomato vinaigrette.

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