Mar 25, 2015

Teriyaki Halibut in Parchment


This post has been brought to you by United Market Street. All statements and opinions are my own.



Did you know that it's halibut season? 
Fresh Pacific Halibut is arriving at Market Street now. 

Here's one of my favorite ways to serve halibut. Your family will enjoy the unusual presentation and the savory-sweet steamed fish and vegetables.



Perfectly steamed, seasoned, and flaky


Teriyaki Halibut in Parchment


For the sauce:
1/2 cup orange juice
1/3 cup teriyaki sauce
1 tablespoon honey
1 tablespoon brown sugar
1 teaspoon soy sauce
1 teaspoon cornstarch
1/2 teaspoon grated ginger root
1/4 teaspoon garlic powder

For the packets:
1 head baby bok choy, sliced into 1/2" slices
1 red pepper, seeded and cut into strips
4 (4 oz. each) halibut fillets
4 green onions, sliced on the diagonal, white and green parts
zest of 2 oranges
freshly ground black pepper to taste (optional)

You will also need:
4 sheets of parchment paper, approx. 14" square
kitchen twine
large cookie sheet




1. Preheat oven to 400 degrees. In a small saucepan, combine all the ingredients for the sauce, and whisk to combine. Bring to a boil, then simmer for about two minutes until mixture thickens slightly. Remove from heat and keep warm.

2. In the center of each parchment square, place 1/4 of the bok choy in a compact mound. Lay 4 to 5 red pepper strips over the bok choy. Place a halibut fillet on top of the pepper strips. Spoon 3 tablespoons of teriyaki mixture over the halibut, covering it completely. Add a grind or two of black pepper to the fish, if desired. Top halibut with 1/4 of the green onions and a sprinkle of orange zest.

3. Bring two opposite sides of parchment together over fish bundle. Fold edges over at least twice (this will keep the steam in). Secure with kitchen twine. Fold remaining sides over, again, folding at least twice. Tie with string. Repeat with remaining three packets. Place packets on cookie sheet and bake for 17 minutes.

4. To serve, plate and cut open packets, being careful to avoid hot steam. Serve with rice, if desired.




If you live (or visit) in the Dallas, TX, area, be sure to visit a Market Street and get fresh halibut while it's available. This special fish is fresh, never frozen. The seafood department staff can give you expert advice for any of your seafood needs. 
                               
Find a Market Street location near you.   



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Mar 23, 2015

Treasure Box Tuesday 64

Welcome to Treasure Box Tuesday-

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Mar 17, 2015

Kolaches (Czech Sweet Buns)

These lovely kolaches have been brought to you by Red Star Yeast, 
and I am happy to give you my honest opinion about the entire delicious process.

Kolaches, also known as Kolacky, are slightly sweet yeast rolls topped with various fillings, often fruit or cream cheese. These round buns have been enjoyed for centuries in Europe (they are Czechoslovakian in origin), and came to the United States with Czech immigrants in the mid 1800s.

Kolaches were originally reserved for special occasions, such as weddings or holidays. The ingredients- sugar, eggs, butter, and white flour- were too expensive to use very often.



If you've ever had a kolache (ko' la chee), you know why they've been popular for hundreds of years. They have a huge fan base; people often travel miles out of their way to reach a favorite kolache bakery.

A special holiday, such as Easter, is the perfect time to enjoy traditional kolaches. Here is 
Red Star Yeast's recipe for soft, sweet, kolache dough (makes 12 to 14 buns):

Kolaches

Ingredients

For the dough:
¼ cup water
¾ cup milk
¼ cup butter, room temperature
3 and 1/2 cups bread flour
1 teaspoon salt
¼ cup Sugar
2+1/4 tsp Active Dry Red Star Yeast
1 egg, room temperature
optional egg wash: 1 egg lightly whisked with 2 teaspoons water 

Directions

Combine water, milk, and butter in a microwave safe bowl. Heat to 120 to 130 degrees. 

Combine 1 cup of the flour called for, salt, sugar, and yeast in the mixing bowl of your stand mixer. Using paddle on low, combine ingredients, then slowly pour milk mixture into flour mixture. Mix on medium speed for four minutes. Add egg; beat 1 minute. Gradually add remaining flour and knead with dough hook 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

Preheat oven to 375 degrees. Punch down dough. Shape into 1 to 1½-inch balls; place on greased or parchment paper covered cookie sheets. Pat dough balls down to flatten slightly. Let rest 10-15 minutes until slightly puffy. Using 2 fingers, make indentations in each. Brush edges lightly with egg wash if desired. Spoon 2 teaspoons of filling (recipes below) into each. Bake at 375°F for about 20 minutes or until golden brown. Remove to wire rack to cool. Serve warm or room temperature.


For the fillings (by Yesterfood)

Apricot
6 oz. dried apricots
3/4 cup orange juice
6 tablespoons sugar
1 and 1/2 teaspoons lemon juice

In small covered saucepan, simmer apricots in orange juice until tender, 35 to 45 minutes. Drain apricots; discard juice. Pour apricots, sugar, and lemon juice into food processor and blend until fairly smooth and of desired consistency. Refrigerate leftovers. Keeps for several days.

Cream Cheese
4 oz. cream cheese, softened
3 tablespoons + 1 teaspoon sugar
1 large egg yolk
1/2 teaspoon vanilla OR 1 teaspoon lemon zest

Mix all ingredients until smooth and well-combined. Refrigerate leftovers.


Print Recipes for kolache and fillings


Please see Red Star Yeast for more kolache fillings recipes
and more holiday recipes.

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You may also enjoy another Red Star Yeast recipe, 


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Mar 16, 2015