Herself's Recipes

This is a Chinese style topping for sword fish that I liked very much. Sear one side of the fish in the broiler or on the grill. Flip the fish and put this on the top for the duration of the cooking. Fish is done when it is white/opaque rather than clear. This topping will work well with any of the lighter flavored white fishes or as a filling (roll it up inside the fish before baking )

1 lb sword fish steak
2 Tblsp boiled black beans, crushed in a blender or food processor
1 tsp ginger
2 Tbsp crushed or grated garlic
1 pinch pepper
1/2 tsp sugar
2 Tbsp olive oil
1 tsp balsamic vinegar
1 Tbsp soy sauce

Mix all ingredients except the swordfish well. Put paste on grilled fish after one side seared and fish is already been turned over.

I never seem to be able to make the orange sauce for duck correctly. I saw a raspberry port sauce in a magazine last month, and although an improvement, it wasn’t quite right so I tinkered a bit and here is an easy, great tasting version.

2 Tablespoons of butter
1 clove garlic, minced
Over low heat cook the butter and garlic until the garlic is brown.

Add:
3/8 cup red cooking wine
2 teaspoons raspberry preserves
1 Tablespoon balsamic vinegar
1 Tablespoon mustard
1/2 c fresh raspberries

Simmer over a very low heat until the sauce is reduced by half.
Serve over or on the side of roasted duckling.

If you are cooking a whole duck instead of just a breast, wash out the cavity and season the inside with salt. Poke holes in the skin so the melted fat can run off the duck and put an apple, onion and orange (any or all) inside the duck while it roasts to soak up some of the grease and add flavor.