McCormick & Schmick's Seafood Restaurants, Inc. has more than 50 affordable upscale casual dining restaurants that specialize in fish and other seafood dishes in 21 states and the District of Columbia. Half of these restaurants are located in buildings included in the National Register of Historic Places. Each restaurant's menu is printed daily and contains between 85 and 100 made-to-order dishes that incorporate local, regional, national, and international species of seafood and 30 to 40 varieties of fresh fish. The company operates primarily under the McCormick & Schmick brand. Its other names include M & S Grill, McCormick's Fish House & Bar, and Spenger's Fresh Fish Grotto.




Israeli Couscous

McCormick & Schmick's Recipe

Serves 4

3/4 cup white balsamic vinegar
1/2 cup raisins
1/3 cup sugar
2 1/2 cups coconut milk
4 cups cooked Israeli (toasted) couscous
18 sun-dried tomato halves, cut into julienne strips
1/2 cup toasted pine nuts
1/3 cup chopped fresh tarragon
salt and fresh-ground black pepper, to taste

In a nonreactive small saucepan, combine the vinegar, raisins and sugar. Over medium heat, stir to dissolve the sugar then simmer 10 to 12 minutes or until it has reduced to a syrupy consistency and the raisins plump. Set aside to cool.

In a large saucepan, bring the coconut milk to a boil over medium heat. Keep the mixture at a robust simmer until reduced to 3/4 cup. This takes about 15 minutes. Set aside to cool, stirring several times. When cool, stir in the cooked couscous, the tomatoes, pine nuts, tarragon, salt and pepper. You can warm it gently over low heat or serve at room temperature. Makes 4 servings.

Notes: Be sure to set aside plenty of time for making this remarkable dish. Serve it with roasted or grilled meats or seafood. Cousous is available in most gourmet food stores. Follow package directions for cooking it and use either water or chicken broth as the cooking liquid. To toast pine nuts: Preheat the oven to 350 degrees. Place the nuts in a pie plate and bake in the center of the oven for 8 to 10 minutes or until fragrant and brown.

No comments:

Post a Comment