a plethora of recipes from the qualifier 105 pt 2

[jagerhunchback]

continued...

Cilantro Serrano Cashew Sauce (from: Chef Mark on the Qualifier 105)
Serrano 4
cilantro 1 bunch
parsley 1 bunch
cashews 1 cup
olive oil 1 cup
rice wine vinegar marukin 1 cup
Honey 1/2 cup
Heavy cream 4 oz

Put in Blender then heat for 10 min (warm not boiling)

The amount is for 25 servings

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Mango Sweet Chili Sauce (from: John, SDFD)

mangos 3
May ploy sweet chili sauce 1/3 bottle
Chinese five spice 1t
Heavy cream 4 oz
Cal chili sauce sriracha 2t or to taste for heat
Blend all and heat for 10 min

These were the sauces on the Q 105 2006 trip

I toned the quantity down for a double house size.(double house that means 8 people)

Any left over can be frozen and reused at a later date.





Mango Salsa (from: John, SDFD)

2 mangos chopped
½ onion chopped fine
2 tomatoes chopped
Cilantro chopped
Serrano chilies put in as much heat as you want

Wishbone salad dressing, Italian, or oil and vinegar
Stir and serve over cooked fish

Captain Fred's Classic Lemon Butter Cream Sauce
This is a great sauce and easy to make.

Lemon Butter Cream Sauce

¼ ld Butter
½ tsp Salt
Pinch, White Pepper
1 tsp Dry Mustard
1 ¼ Tbl Lemon juice
Pinch, Lemon Zest
½ pt. Heavy Cream
¼ cup Milk (to dissolve corn starch in)
1 tsp Corn Starch

To a sauce pan, add butter, salt, pepper, mustard, heat to light bubble.
Add lemon juice and simmer 3 minutes, whisk to blend. Add Cream and cook gently for 3 minutes.
Add corn starch dissolved in milk, whisk and cook 5 minutes.

Pour under and over cooked fish, sprinkle on some fresh chives.

Variations: Sherry, White Wine, Shallots, Lime Juice, Capers, Honey, Hot Sauce.

Fish, 3 pounds, 2 Packs
Cut skinned fish in 2 inch pieces.
¼ Cup Flour
salt & pepper
½ cup peanut oil

1 X 2 X 2 is a great size on the fish pieces. Mild flavored fresh fish
Great with, Dorado, Yellow tail, Wahoo or Tuna.
Lightly coat fillets with salt, pepper . Dust with flour and sauté in a small amount of peanut oil, 3 minutes or less per side. Be careful not to over cook. Drain and place in dish in a warm oven, 170 degrees or less, this is just keeping it warm . Start the sauce first so everything is ready together.
This sauce reheats nicely.

Hollandaise Sauce:

4 egg yolks, at room temperature
½ teaspoon of salt
½ teaspoon of dry mustered
1 tablespoon of lemon juice
Shot of Tabasco
¼ pound of butter

Into a blender place the yolks, salt, mustard, lemon juice, and Tabasco. Blend for 3 seconds. Then, while blender is going, pour in the butter, which should be hot. (The temperature of the butter is the secret: Make it very hot without burning I, and the hollandaise will thicken immediately)