This weeks recipes!

I know, people are itching for the fabulous recipes of the food i made this week. So here are a few. Mind you, i figured most of you are somewhat health concious so i took the liberty of sub-ing some of my own ingredients for the massive amounts of butter that these recipes call for. but if you have no problem with butter, you may simply use it (i put my suggestions next to the "butter" on the ingredient list)

Poached Salmon in Court Bouillon (pictured)
(serves 1)
4 cups water
3 tbs white wine vinegar
1ea onion, sliced
1/2ea carrot, peeled and sliced
1/2 ea celery rib
1/4 tsp crushed peppercorns
1 thyme sprig
1 parsley sprig
1 bay leaf
5-6oz fillet of salmon
2 tbs salt

Bring all of the ingredients (expcept the salmon) to a simmer in a pot. Once simmered simply add the salmon and allow it to poach for about 15 min or until flesh is firm. (in the picture, it has hollandaise draped over it. i personally dont like hollandaise but if you do, its nothing but clarified butter, a little water, lemon juice, egg yolk and cayenne pepper mixed VERY rapidly over a simmering pot of water. A lot of elbow grease for a sauce that i think tastes like spicy rubber).

BlCKENED fISH
1 salmon fillet (cleaned and skinned)
1/2 t vegtable oil (i prefer oliver oil)
Blackening Seasoning
1 tsp each of Ancho chili powder, paprika, ground oregano, ground thyme
1/2tsp ea of onion powder, garlic powder, cayenne, black pepper, white pepper, and salt

Coat the fish with the seasoning and on a VERY HOT pan (coated with the oil) "blacken" the fish on both side for about 4 min per side and finish off in the oven for about 5 min. Its important you place the fish on a VERY hot pan when you fist put it in otherwise it WILL stick. This rule actually applies so all protein, even eggs.

Roasted Poblano Chili Sauce
2 Poblano chilis, raosted, peeled and seeded, the purreed
2 oz onion, lightly carmelized (we carmelized them in butter, i would us olive oil if making this at home)
a litte "touch of cream" (you dont NEED this, i prefer it without but its part of the standard recipe)
salt and pepper to taste

carmelize onions in oil, and purred pepper and strain. transfer strained liquid to another small sautee pan (ad cream here if you wish) and let it reduce a little. season accordingly.