The Literate Chef

Posts Tagged ‘chives’

Pan-Seared Black Sea Bass

In Fish, Recipes, Seafood on May 22, 2012 at 8:10 PM

Pan-Seared Black Sea Bass

(Preparation and active cooking time 45 minutes – Serves 2)

Ingredients:

½ cup of canned creamed corn
½ cup of coconut milk
½ cup of clam juice
2 tsp. fresh minced ginger, 1 piece about 1inch by ½ inch, peeled
¼ tsp. curry powder
6 large shrimp, cleaned & de-veined
¾ lb. fillet of Black Sea Bass
1 Tbsp. chopped fresh tarragon
1 Tbsp. chopped fresh chives
1 & 1/2 Tbsp. Extra Virgin Olive Oil
Kosher Salt

Preparation:

1.    Pre-heat oven to 400 degrees.
2.    Remove fish and shrimp from refrigerator and bring to room temperature.
3.    While the oven is heating, mince the ginger, chop the tarragon and chives and clean & de-vein the shrimp. Also measure out all of the other ingredients and set aside.
4.    When the oven is heated, place the corn on a baking sheet and roast for 15 minutes.
5.    In the meantime, add the coconut milk and clam juice to a small 1 or 2 quart pot and slowly bring to a boil on medium-low heat. Add the minced ginger and the curry powder.
6.    When the corn is done, puree it and whisk it into the broth.
7.    Add the shrimp and let cook slowly until pink, keep warm on very low heat.
8.    Add most of the chopped tarragon and chives to the broth, reserving a little for garnish.
9.    Season both sides of the fish with Kosher Salt.
10.    Heat a heavy stainless steel sauté pan on high, add olive oil to the pan and heat on high until it shimmers.
11.    Slowly add the fish fillets, skin side down. The fish will buckle up, so push it down for a few seconds to keep it flat. Cook for 2 minutes and turn.
12.    Continue cooking for 4 more minutes, shutting the heat for the last minute. Note
13.    While the fish is cooking in step 12, spoon the shrimps and broth into bowls.
14.    Add the fish fillets when done, skin side down and sprinkle the remaining tarragon and chives over them.
15.    Serve immediately with hot, crispy French bread to soak up the broth.

Note: This cooking time is predicated on using Black Sea Bass, which is about ½ to ¾ of an inch thick. If using Striped Bass or any thicker fish, increase the cooking time accordingly.

Please see On Tour With The Literate Chef-Bermuda, Part II

Chouriço Omelet

In Egg Dishes, Recipes on March 25, 2012 at 3:26 PM

Chouriço Omelet

Ingredients:

2 tbsps. unsalted butter
4 oz. coarsely chopped Chouriço, Chorizo or Linguiça
2 eggs, whisked with ¼ tsp. of turmeric, if desired
2 tsps. chopped fresh chives

Preparation:

1.    In a low-sided, non-stick omelet pan, melt the butter on medium heat.
2.    Add the chouriço and lightly brown for three minutes, turning frequently.
3.    When the chouriço is browned, push to the middle of the pan and slowly pour in the eggs.
4.    Shake the pan lightly to let the eggs spread out.
5.    Reduce the heat to low and let the eggs settle, raising the edges with a spatula, from time to time, to allow the liquid to run off to the sides.
6.    When most of the liquid solidifies, sprinkle with the chives, carefully fold over and let sit for 30 seconds.
7.    Serve and enjoy!

Please see: A Serendipitous Halibut Dinner

Roasted Halibut with Chouriço and Porcini Mushrooms

In Fish, Pork, Recipes, Seafood on March 25, 2012 at 3:25 PM

Roasted Halibut with Chouriço and Porcini Mushrooms

Ingredients:

1 lb. Halibut fillet
.5 oz. Dried Porcini Mushrooms
8 oz. fresh spinach
4 tbsps. Extra Virgin Olive Oil
8 oz. Hot Chouriço or Hot Chorizo,* sliced into ¼ inch thick pieces and then quartered
2 San Marzano tomatoes, chopped and drained
1 tbsp. chopped Cherry Pepper*, stem removed
1 cup dry white wine
1 tbsp. chopped fresh chives

Preparation:

1.    Pre-heat oven to 400 degrees with the rack on the highest level.
2.    Rehydrate the mushrooms according to instructions on the package. If no instructions are included, soak the mushrooms in 1 cup of warm water for 20 to 30 minutes. Remove the mushrooms with a slotted spoon and set aside, reserve the liquid for use in the sauce.
3.    Steam the spinach in 1 cup of water; drain, and when cooled, squeeze out and discard any liquid, set the spinach aside.
4.    Place the halibut in a greased roasting pan and roast for 18 minutes. When done, place under the broiler for 2 minutes.
5.    While the halibut is roasting, heat the olive oil in a 10-12 inch sauté pan on medium heat; add the chorizo and lightly brown for 3 minutes, turning frequently.
6.    Add the tomatoes, cherry pepper and mushrooms, reduce heat to medium low and mix well, cook for 3 minutes more.
7.    Add the wine, raise the heat to medium-high and let boil for 3 minutes until reduced by approximately half.
8.    Add the reserved mushroom-soaking water and boil for 3 more minutes. You should wind up with about 1 cup of liquid.
9.    Divide the spinach in half and place in the center of two bowls. When the halibut is done, slice in half and place each piece atop the spinach ‘bed’.
10.    With a slotted spoon, remove most of the chorizo and mushrooms from the sauce (reserving some for garnish) and spread around the halibut/spinach combination in the bottom of the bowl.
11.    Pour the sauce and the remaining chorizo and mushrooms over the halibut and sprinkle with the chives.

*If the spicy (but not overwhelming so) combination of hot chorizo and cherry pepper is not for your palate, leave out the cherry pepper and use regular chouriço, chorizo or linguiça.

Serve with a well-chilled bottle of dry white wine, such as a Sauvignon Blanc or a crisp, fresh, Arneis from the Italian Piedmont.

Please see: A Serendipitous Halibut Dinner

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