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How To make Grilled Chicken/Fish with Cucumber Cilantro Beurre Blanc
1 cup oil
1 or 2 serrano or jalapeno chiles
coarsely chopped
1/2 cup cilantro :
coarsely chopped
1 teaspoon salt
4 whole chicken breasts or 4 fish fillets
Beurre blanc: 1/2 cup plus 3 tablespoons butter
1/2 medium cucumber, peeled, halved and sliced
1/2 cup dry white wine
1 tablespoon shallots :
minced
fresh lime juice to taste cilantro, to taste :
coarsely chopped salt and pepper -- to taste
Combine the oil, chiles, chopped cilantro, and salt and marinate the chicken or fish in this mixture for 1 1/2 hours.
Grill the chicken or fish until barely done.
While the chicken cooks, melt 3 tablespoons of the butter in a skillet and cook the cucumber until softened, about 3 minutes. Meanwhile, boil the wine and shallots together in a small saucepan until reduced to 1 tablespoon. Remove the saucepan from the heat and add the remaining butter to the saucepan bit by bit, whisking constantly. Add the softened cucumber and season to taste with lime juice, cilantro, salt and pepper. Serve over the chicken or fish.
Notes: With a little practice, you should be able to make the sauce in the time it takes for the chicken or fish to cook. If you start the sauce ahead of time, keep it warm in a water bath, or reheat it very gently if at all.
This is one of the recipes from the first Cafe Terra Cotta menu. The sauce can be served on chicken or fish as described here, or with pork or veal. The cucumbers add not only a subtle herbaceous taste, but also a crunchy texture, and a beautiful shade of green as they glisten in the buttery sauce.
Submitted to Recipelu by Chelle Gardner. Chelle51@aol.com
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???????? MY COOKING COURSE FOR BEGINNERS:
????FRENCH CULINARY TERM GUIDE:
????????INGREDIENTS????????
200 grams butter ( salted or unsalted)
50 ml dry white wine
25 ml white wine vinegar
30 grams shallots
50 ml cream (heavy cream)
salt and white pepper to season
a pinch of cayenne pepper (optional)
the shallot can be discarded or kept in the sauce ( it is up to you)
if you keep the shallot I would advise cooking them first in 50 ml fish fumet then start the reduction
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The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
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Great value chef knife:
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For people wanting to learn technique like in culinary school:
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Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
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Escoffier culinary guide (in english):
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