Alaska 2 - Cooking with Chef MyD

My enjoyment being with MyD is being able to cook together. I particularly like to observe his way of cooking, so neat, no hurry and exact but cooked quickly.
幸いにもMyDは料理が好きなので一緒に楽しめる。特に、料理しているしぐさを眺めるのが楽しい。ゆっくりと丁寧にそして正確に、しかしながら案外早く料理が完成する。

Ceviche --Chef MyD's specialty.

HALIBUT CEVICHE SALAD
¾ lb. boneless halibut, cut into ¼ inch cubes
½ lb. Scallops, thinly sliced
½ lb. cooked shrimp, cut into ¼ inch pieces
½ cup freshly squeezed lime juice
4 large tomatoes
2 cups green onions, chopped (with some tops)
½ cup white wine vinegar
½ cup tomato-based chili sauce
½ cup fresh cilantro, coarsely chopped
1/3 cup olive oil
1/3 cup green salsa jalapeno
¼ cup dry white wine
1 tsp. Oregano leaves
Salt and pepper to taste
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In a small deep bowl, place halibut, scallops, and lime juice. Mix well. Cover and chill at least 3 hours and the fish has turned an opaque white. Stir occasionally. Drain and discard liquid. Peel and core 4 large tomatoes and cut in half; squeeze out juice and seeds and chop pulp. Mix tomato, halibut, scallops, and shrimp with remaining ingredients. Cover and chill at least 2 hours.
Drain fish and serve with lime wedges

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Now here is the difference from Down River Dave. I use the plastic containers of lime juice, but considerably more than ½ cup. I put in enough lime juice to completely cover all the halibut and scallops and then let it “cook” overnight in the fridge. I then mix all the remaining ingredients in a separate bowl and put them in the fridge overnight. A small amount of balsamic vinegar won’t hurt anything. Whenever I am ready, I drain the halibut and scallops and then mix them with the other bowl. I do not drain the end product. Rather I serve with a slotted spoon. If stirred once a day, this will remain safe, and good to eat for more than two weeks. Enjoy!

Banana Bread from Chef MyD's cook book
A ...1 cups all-purpose flour, 2/3 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda,1/4 teaspopon salt
B ... 1 cup mashed ripe banana, 1/3 cup butter, 2 tablespoons milk　　　　　　　 C ... 2 eggs, 3/4 all-purpose flour.
1/4 cup chopped nus
Oven 350 degree fahrenheit
In a large mixer bowl combine A. Add B. Beat with an electric mixer on low speed till blended, then on high speed for 2 minutes. Add C, beat till blended. Stir in nuts.
Pour batter into a greesed 8x4x2-inch loaf ban. Bake in a 350 degree fahreinheit oven for for 55 to 60 min. or till a toothpick inserted near the center comes out clean. Cool for 10 min. on a wire rack. Remove from the pan: cool thoroughly on a wire rack. Wrap and store overnight before slicing. Makes 1 loaf (16 servings).

Halibut Enchiladas.. Best cooked by Kristy
1 can hot enchilada sauce, 1 can mild enchilada sauce
Crumbledcooked halibut, 8 oz.cream cheese
Sliced black olives, diced green chillies
Thinly sliced green onions, Grated Monterey Jack Cheese,
Flour tortillas
Mix the two sauces together, heat to blend, then cool slightly. Dip tortilla in souces, then add halibut, cream cheese, olives, chilies, and onions (in that order). Rool up, place in 13x9 baking dish buttered or sprayed. Slice each rolled-up tortilla in 2 pieces. Cover with any leftover sauce and then sprinkle with Montereay Jack Cheese. Bake uncovered 20 min. at 350.
Note: This recipe has no quantities listed--just decie how many tortillas you are going to make and wing it. For the cream cheese, just pinch off small chunks of the cream cheese and drop it on top of the halibut.