Chef On A Shoestring

Chef Peter Kelly
Xavier's Restaurants

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Cucumber and Yogurt Soup
Pan Roasted Alaskan Halibut with Succotash of Fava Beans and Corn
Warm Zabaglione with Marsala and Fresh Raspberries

Cucumber and Yogurt Soup

Ingredients:
3 European cucumbers
8 oz of plain yogurt
The juice of one lemon
1 cup of chicken stock
1 tablespoon of chopped cilantro
Optional: crushed red pepper flakes
salt and pepper

Method:
Place bowls to chill in refrigerator. Bring 4 quarts of water to a boil in medium pot. Clean and chop the cilantro. (Reserve 4 nice sprigs for garnish). Peel the cucumbers, cut them lengthwise in half and seed with a small spoon. Slice cucumbers horizontally.

When the water comes to a boil, place the cucumbers into the boiling water for 1 minute. Drain cucumbers into a colander and refresh them under running cold water. Remove excess water by pressing cucumbers gently. Place all ingredients in a blender and process until smooth and slightly thick. Strain into the chilled bowls and garnish with cilantro sprigs.

Pan Roasted Alaskan Halibut with Succotash of Fava Beans and Corn

Ingredients:
1 pound halibut center cut
1 small onion minced
4 ears Silverqueen corn
1 pound of fava beans
2 tablespoons of butter
1/2 cup of chicken stock
salt and pepper

Succotash of fava beans and corn

Method:
Bring 4 cups of water to boil adding a pinch of salt to it. Slice the halibut into 4 x 4 oz. portions. Set aside. Husk the corn and remove the kernels from the cobs. Set aside.

Shell the fava beans and plunge them into the boiling water for 1 minute. Remove the fava beans from the water, place them into a colander and refresh under cold running water. Make a small slit in the side of the fava beans and slip the skin off. Discard the skins and set the fava beans aside.

Place 1 tablespoon of butter in a saute pan and sweat the minced onion over medium heat till it is soft but not colored. Add the corn and sweat for another 4 minutes. Add the chicken broth and the fava beans to the pan. Raise the heat to high, boil for 1 minute and then reduce the heat. Keep warm.

Halibut

Method:
Salt and pepper both sides of the halibut and lightly dredge in flour. Heat a non-stick saute pan over medium heat and add 1 tablespoon of butter tot he pan. Place the halibut into the pan and saute for 2-3 minutes depending on the thickness of the fish. Lay out dinner plates. Divide the succotash between the plates and top each plate with the halibut filets.

Warm Zabaglione with Marsala and Fresh Raspberries

Ingredients:
6 egg yolks
1/2 cup sugar
1/2 cup marsala
1 teaspoon vanilla extract
1 pint of raspberries
optional mint garnish

Method:
Bring a small pot of water to a boil and keep at simmer. Place yolks, sugar, marsala, and vanilla in a mixing bowl. Place the mixing bowl over- but not touching - simmering water. Using a wire whisk beat the mixture continuously until it becomes thick and fluffy (for about 1-2 minutes). Immediately remove from heat. Spoon 3-4 tablespoons of mixture on bottom of flate plate. Using a torch, lightly brown zabaglione and then dot with fresh raspberries. Garnish with fresh mint.