| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
|
Yellow peppers, seeded and minced |
| 1/2 |
|
Red onion minced |
| 1 |
|
Yellow tomato, seeded and minced |
| 1/2 |
ts |
Coriander, minced |
| 1/2 |
ts |
Orange juice |
| 1/2 |
ts |
Honey |
|
|
Salt and pepper to taste |
| 1 |
|
Red pepper, seeded and chopped |
| 1/4 |
|
Onion, chopped |
| 1 |
|
Chipotle in adobo sauce |
| 1 |
ts |
Cider vinegar |
| 4 |
|
Fillets, ten ounces each |
| 4 |
lg |
Vidalias, peeled and cored |
| 3/4 |
lb |
Sugar snaps, clipped |
| 2 |
lb |
Enoki mushrooms, broken apart |
| 1 |
lb |
Carrot, julienne |
| 1/2 |
lb |
Spinach, sauteed with garlic, salt and pepper |
| 2 |
tb |
Honey |
| 1 |
tb |
Peanut oil |
INSTRUCTIONS
YELLOW PEPPER SALSA
RED PEPPER SAUCE
In a bowl combine all salsa ingredients, stir to combine and allow to sit
for 1/2 hour.
In a blender puree all sauce ingredients, until smooth. Adjust seasoning
and reserve.
Season fillet with salt and pepper. Rub onion with honey, oil and salt and
pepper. Place in pan and cover 35 minutes at 350 degrees or until soft.
Remove center of onion and chop. Add to spinach.
Blanch sugar snaps and carrots.
Roast fillet at 550 degrees for 10 minutes. Place mushrooms, sugar snaps,
carrots and a little spinach in onion. Garnish plate in 2 quarters with
spinach. Garnish other 2 quarters with yellow pepper salsa. Place meat in 1
quarter of salsa and onion in the other quarter of salsa. Garnish with red
pepper sauce.
Recipe by: Cooking Live Show #8889 Posted to MC-Recipe Digest V1 #628 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on May 31, 1997
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