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In
February 2003,
Udo had two public appearances on the Vicki Gabereau Show.
During the first one, he discussed his
background in Fats & Oils research and product development. |
The second
show featured a cooking segment where the audience watched
as several gourmet dishes using Udo's Choice™ Products
were created! |
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Below are the three recipes featured on the show:
Sesame and coriander-crusted Halibut with Carrot Broth and Basil
Oil, Orange (or Blood Orange) Salad Dressing and Salad of Arugula,
Oranges (or Blood Oranges) and Pecans! Enjoy these mouth-watering delights
made with health-enhancing Udo's Choice™ Oil Blend! |
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Sesame and coriander-crusted
Halibut with Carrot Broth and Basil Oil |
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Ingredients:
3 tablespoons sesame seed
2 tablespoons coriander
2 tablespoons sunflower seed
½
teaspoon whole black pepper or ground cayenne
¾
teaspoon kosher salt (or ½ teaspoon regular salt)
1 ½ - 2 pounds halibut filet, cut into four portions
1 cup fresh carrot juice
a little salt and pepper (optional)
1 1-inch piece fresh ginger, peeled
2 teaspoons brown mustard seed (optional)
4 tablespoons basil-infused Udo's Blend oil
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Directions:
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In a dry skillet (NO oil) over medium heat and one at a time, toast
the sesame seed, coriander, sunflower seed and black pepper (if
using) until fragrant and golden, removing them to a bowl as each
is toasted.
- In a blender or spice grinder, coarsely grind the seeds,
then mix in the cayenne (if using) and salt.
- Place some of the spice mixture on a plate and dip the halibut
pieces in it on all sides.
- Cover the fish and refrigerate until ready to cook (may be
done up to 8 hours in advance)
- Discard any of the spice mixture remaining on the dipping
plate and reserve any of the uncontaminated spice mixture
for another
fish
dish, or for chicken
- When ready to eat, bring the carrot juice to a simmer in
a skillet with a lid
- Slice, then finely julienne the ginger and add
to the carrot juice. Add a little salt and pepper if desired.
- Place the crusted fish in the skillet, regulate the
heat to a simmer and put on the lid
- Cook for 4 minutes with the lid on, then uncover
and turn up the heat to boil the carrot juice
- Cook uncovered 3-6 minutes more, until the fish
is just cooked (cooking time will depend on the
thickness
of
the fish)
- Serve the fish in shallow bowls with some broth
in each bowl. Some well-washed spinach, wilted
with
some slices
garlic,
would be a nice
accompaniment
- Drizzle each portion with 1 tablespoon of the
infused oil. As an option, toast the brown
mustard seed
in a dry skillet
over
medium
heat until it begins to pop, then sprinkle ½ teaspoon
over each portion. Serve immediately
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Orange (or Blood Orange)
Salad Dressing and Salad of Arugula |
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Ingredients:

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3 tablespoons orange or blood orange juice
2 tablespoons vanilla-infused vinegar (available at specialty
food stores) or 2 tablespoons rice vinegar and ¼ teaspoon
pure vanilla extract
½ teaspoon Dijon mustard
½ teaspoon pure maple syrup or honey
1 teaspoon chopped fresh rosemary
1 teaspoon dices shallot or chives
pinch each of salt and pepper
½ cup Udo's Choice Oil |
Directions:
With a hand blender, in a small food processor or in a blender, whiz
up the juice, vinegar (or vinegar and vanilla), mustard, maple
syrup or honey, rosemary, shallot or chives and salt and pepper
Slowly, with the appliance running, add the oil and blend until emulsified
Taste: it should taste slightly acidic but not sharp, and well seasoned.
Correct, if necessary, with salt, pepper, vinegar and maple syrup
or honey
Store in the fridge for up to one week
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Salad of Arugula,
Oranges (or Blood Oranges) and Pecans |
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Ingredients:
This salad is stunning with blood oranges or a mix of regular
and blood oranges. Look for blood oranges in the winter and
early spring months: January-March
- 4-6 cups well washed and dried arugula
- 4 oranges or blood oranges
- ½
cup peacan halves, toasted and roughly chopped
- ¼
- ½ cup Orange Salad Dressing
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Directions:
With a small knife, remove all the peel and pith(white part under
the skin) of the oranges and using the same knife, liberate the
segments from the remaining pith by slipping the knife down both
sides of each segment
Toss the arugula with just enough of the dressing to make it glisten.
Add the pecans and toss
Divide the salad between four plates, then divide the orange segments
between them. Serves 4!
For skin as smooth as porcelein
For hair as fine as gold
For a brain not unlike Udo's
No matter now how old
Sup UDO's oil just everyday
And know your years ahead
Will grow happier and longer
Really this has led
Me to this way of thinking
Nutritionally it's whole
And UDO is a splendid
Chap and a rather jolly soul. |
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