Recipes — Poaching

Ingredients: 2 cups Medium Intense Extra Virgin Olive Oil 4 halibut steaks, each about 6 ounces (or use 2 larger halibut steaks) Salt and pepper to taste 8 medium carrots, peeled 1 head garlic, cut in two 8 small shallots, peeled and left whole 1 lemon, quartered Minced fresh parsley for garnish     Add the Extra Virgin Olive Oil  in a deep skillet that will accommodate all the ingredients in one layer and turn the heat to medium. Meanwhile, sprinkle the fish with salt and pepper and prepare the vegetables. When the olive oil reaches 200 degrees, gently slide...

Poaching Poaching in olive oil, transfers heat from the olive oil to the item being cooked. Meat and fish should be totally submerged, vegetables and eggs partially, in oil on a gentle simmer about 160-180F.  You will need an instant read thermometer to guage doneness of meat. Meats, veggies, fish and eggs poached in olive oil, cook evenly, meat is very tender, and there is a lovely subtle taste of the oil's flavor. Add herbs, spices or use one of our already flavored oils, to kick up the taste and aromatics to a different level. To Poach - Pick the...

Marinating We have come a long way in our methods of marinating.  Marinades now consist of more than just vinegar. They now include ingredients like wine (or other alchohol), olive oil, yogurt, fruit juices, buttermilk and kiefer. Marinating meats, not only makes them moist and tender, it reduces the carcinogenic substances formed on foods when gilled or frying on high temperatures. Marinating times: (cutting into smaller pieces, cuts down on marinating time) Beef, Chicken, Lamb, Pork and Game: 6 hours: Fish: For thin fillets, 30 minutes, 1 hour for thicker cuts Shellfish: 20 mins How to. -Place the marinade in...