Category: Salad

Miso Glazed Sea Bass Wrapped in Seaweed and Rice Paper & Fillet with Wasabi Butter from Certified Steak and Seafood

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I think this meal of Miso Glazed Sea Bass Wrapped in Seaweed and Rice Paper & Filet with Wasabi Butter from Certified Steak and Seafood, would be awesome for a special New Years Eve Dinner or Réveillon. Certified Steak and Seafood, via my partnership with Foodie Blogroll, were kind enough to send me two Prime Certified Angus Beef Fillets and two Chilean Sea Bass pieces, to create with. Knowing me, I decided to get creative. For a few weeks in the Restaurant Depot, while shopping for clients, I’ve been seeing these curious sea vegetables from Asia called Salty Fingers. They are crunchy, salty, and slightly bitter. I knew they would pair well with my sea bass.

Taking even further cues from the diversity of Asia, I started piecing together more ingredients that are staples in my pantry. Miso , Seaweed, Sesame Oil, etc. I know it’s a cliche, but who doesn’t like some sort of surf and turf? I pan roasted my Sea Bass with a Miso Glaze, and then wrapped in super thin rice paper with a strip of Seaweed. The Fillet I just seared for a few minutes on each side and topped with salted butter blended with wasabi powder.Fresh grated Wasabi would be even better if you can find it. The salad is lightly sauteed oyster mushrooms tossed with Pea Shots, salty fingers, diced pickled garlic, shaved shallots, and dressing of Sesame Oil, Rice Vinegar, Ponzu Soy Sauce ,minced garlic ,salt and pepper. This served as a nice medium with steamed white rice between the fish and beef. This meal may seem complicated , but it’s not . If you set it all up, it should be ready in approximately  thirty minutes cooking/ grilling time.

 

Certified Steak and Seafood is offering you a coupon code (FBR125D) to get a $25 discount off their order.

Miso Glazed Sea Bass Wrapped in Seaweed and Rice Paper & Fillet with Wasabi Butter and Pea Shot and Salty Finger Salad
 
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Recipe type: Entree
Serves: 2
Ingredients
  • 2 Chilean Sea Bass Steaks
  • 2 Angus Beef Filet Mignon
  • Miso Glaze
  • 3 tablespoons White Miso
  • 2 Tablespoons Ponzu Soy Sauce
  • 2 Tablespoons Brown Sugar
  • 3 Tablespoons Mirin
  • 1 Tablespoons vegetable oil ( any light neutral tasting oil)
  • Super Thin Rice Paper
  • 1 sheet seaweed
  • Wasabi Butter
  • 1 teaspoon Wasabi Powder
  • 2 tablespoons softened Salted Butter
  • Sea Salt or Himalayan Salt
  • Coarse Black Pepper
  • Pea Shot Salad
  • 3 cups Washed Pea Shots
  • ½ cup Salty Fingers ( Specialty Produce Stores)
  • Several Cloves Pickled garlic ( Available in Korean Stores)
  • 1 shallot shaved thin
  • ⅓ cup sesame oil
  • 3 tablespoons olive or pomace oil
  • ⅓ cup rice vinegar
  • 1 teaspoon Ponzu Soy Sauce
  • 1 teaspoon minced garlic
  • Salt and Pepper to taste
  • 2 cups Oyster Mushrooms
  • Oil
Instructions
  1. In a small bowl whisk together, Miso,brown sugar, Ponzu soy, oil, and Mirin.
  2. Add Sea Bass to Miso Glaze and let marinate.
  3. Line a roasting pan with parchment and preheat oven to 525.
  4. In a skillet lightly saute the oyster mushrooms and season with salt and pepper. Set aside.
  5. Wash and Prep your pea shots and salty fingers.Add pickled garlic and shallots to mix.
  6. Mix your dressing of sesame oil, ponzu soy, rice vinegar, oil, , garlic,etc and whisk until emulsified.
  7. Mix Wasabi powder and softened butter and keep cool.
  8. Heat your grill pan or indoor grilling device to searing temp ( over 425 F).
  9. Place Sea Bass on pan lined with parchment with Miso Glaze and roast for 10 -15 minutes until glaze starts to caramelize. Check temp and lower if necessary so glaze doesn't burn.
  10. Once done, carefully remove sea bass and place on a sheet of dampened rice paper with a seaweed strip. Roll sea bass and tuck in ends of paper so fish is encased.
  11. Season Beef Fillets with salt and pepper and grill for a minutes on each side to desired doneness. Approximately 5 minuted each side for rare to med rare.
  12. Remove from grill and top with a pat of Wasbi Butter.
  13. Toss Pea Shot Salad with dressing and sauteed warm mushrooms and serve with steamed white rice and the sea bass and fillet.
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After a rough week for Certain Someone and I , this was a great dinner for the end of the work week. He was both impressed with the quality of meat and fish , in addition to my creative spin. I wont mention where he orders his frozen fillets from, but I definitely think this was a more superior product  from Certified Steak and Seafood.


 

 

 

I wish all of you safe , happy , and warm holidays filled with warmth and cheer. Thanks for following me on my journey with Coco Cooks.

Disclosure:

This is a sponsored  post , but the opinions remain my own. This sponsorship is brought to you by Certified Steak & Seafood Company who we have partnered with for this promotion.

Our commitment to our customers is simple: Offer the highest quality products at the best price and back it with a 100% guarantee. We source directly with no ‘middle man’ making our supply chain the shortest in the industry. This allows us to maintain the highest quality standards all the way to your plate. On top of this, we sample all products at the moment of final packaging and have a world-renowned laboratory test for various types of adulteration or contamination. This ensures that the food you purchase from us is pure and safe.

Certified Steak and Seafood Company was formed by the three Frisch boys, Mark, Adam, and Steven; all of whom thought that everyone should be able to buy the highest quality steaks and seafood direct. The brothers experience comes from a three generation family owned wholesale company that is one of the largest seafood importers in America.

They have vast experience in sourcing and selling high quality seafood and meat products to the commercial trade — and bring you the same grade of products fine restaurants, resorts, hotels, and high-end retail stores demand – and at a direct price that gives you tremendous value for every purchase.

 

Salad Nicoise in Belgian Endive Cups

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In Chicago these days, it feel as if summer is here. My favorite things in summer are the lake, a chilled rose, gelato ,cold beer,and amazing salads. One of my favorite salads when I lived in Paris was a Salad Nicoise. I remember on sunny days, I would order one with friends at a sidewalk cafe near school and  watch the world go by, as I munched on crisp vegetables and salty briny anchovies, olives, and capers. Lately I’ve been toying with an idea in my head. Making a micro Salad Nicoise as a small plate starter or appetizer. Rather than using lettuce, I made” boats” of Belgian Endive.  The purists would say that’s not Salad Nicoise. Well Salad Nicoise  is open to interpretation. Usually one things of lettuce greens,boiled eggs, tuna, tomato, potatoes, green beans, anchovies, capers,and black olives. There may be onion, garlic, shallots as well. Some people use artichokes, red peppers, and never add cooked vegetables. Some people omit the tuna. It’s really up to taste how you want to compose this rustic country salad based on seasons. I thought the use of endive leaves and small quail eggs would be elegant. A guest can pop these in their mouth with two or more bites, or they can eat it with a knife and fork as a small amuse bouche or starter for summer brunch. It’s all about presentation.


Salad Nicoise as a Small Appetizer
 
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A small plate version of Salad Nicoise
Author:
Recipe type: salad
Serves: approx 24
Ingredients
  • 1 small potato, peeled and boiled
  • 2 tablespoons Sherry Vinegar
  • 2 tablespoons Olive Oil
  • Sea Salt and Pepper to taste
  • 1 teaspoon dried Italian Seasoning
  • 2 tablespoons shallots minced
  • 6 quail eggs boiled
  • ½ cup green beans blanched
  • grape or cherry tomatoes
  • 1 can of oil packed tuna of good quality
  • 1 small jar anchovy fillets
  • 7 oil cured olives pitted and sliced into small quarters
  • salt packed capers
  • 2-3 heads Belgian Endive
  • For the dressing...
  • ½ cup Olive Oil
  • 3 tablespoons Sherry Vinegar
  • 1 tablespoon Dijon Mustard
  • ½ teaspoon garlic powder
  • salt and pepper to taste
Instructions
  1. Peel and Boil a small potato. Remove from hot water and carefully slice and cube.
  2. Add to a small bowl with the minced shallots, Italian Seasoning, Sherry Vinegar, and Olive Oil,salt and pepper. Set aside and chill.
  3. Boil Quails Eggs for approx 5 minutes and remove from heat. Peel and set aside and chill.
  4. Prep green beans by cutting trimming ends and cutting in half, then slicing lengthwise.
  5. Place green beans in rapidly boiling salted water for 1 minute . Drain and run cold water over them. Set aside and chill.
  6. Quarter the small cherry or grape tomatoes in bite size pieces. Set aside and chill.
  7. Pit and prep your olives.
  8. Wash the Belgian Endive. Cut off the flat ends. Gently pull each leave from top , and out to break away from the head. 2 heads makes approx 15 nice size "boats"
  9. Arrange your Mise en place with all the components ( potato shallot mixture, boiled quail eggs,tomatoes, olives, tuna, anchovies, capers)
  10. Make a vinaigrette emulsion with the olive oil, sherry vinegar, Dijon mustard, garlic powder, salt and pepper. (Use a whisk or immersion blender).
  11. Carefully take a endive leaf.
  12. Add a small spoon full of the potato shallot mixture in oil. Spread evenly
  13. Add a few flakes of tuna.
  14. Carefully slice a quail egg and place a few slices on top
  15. Arrange 2 tomato quarters.
  16. Add 2 pieces of green bean.
  17. Cut an anchovy fillet in half and place a piece on top.
  18. Add a few slices of olive,
  19. Finish with a few capers.
  20. Drizzle with a bit of the dressing and serve cold.
Notes
All the components can be prepped ahead and chilled.
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Kentucky Pulled Pork

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I like to call this Kentucky Pulled Pork. The recipe was given to me by a genuine Kentuckian, Mel Doerr. Now Mel is what I would like to call my spiritual adviser, who I have consulted with for years. His intuition and instinct are always been dead on, so naturally I trust his recipe. He gave me this recipe for a crock pot style slow cooked pulled pork ,handed down from his grandmother.What makes it true Kentucky Pulled Pork is that shot ( or two ) of Bourbon you are going to add.Yes sir, Bourbon! No need to slave over an open pit barbecue, turn on that crock pot this summer and save some electricity while staying cooler in the process. Mel also mentioned his coleslaw, but didn’t provide a formal recipe. The draw to his coleslaw was pineapple. Pineapple and Pork are always delicious. This recipe is really easy. Yes it takes approx two days with marination and cooking, but it’s worth it and wont cause you a lot anxiety in preparation. It practically cooks itself!

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Kentucky Pulled Pork

*time preparation approx 2 days. 10 hours slow cooking.

  1. Marinate all ingredients over night in a non reactive food grade container with lid.
  2. Place in Crock Pot with a little extra liquid (water) and set for 10 hours.I also added an optional few drops of liquid smoke toward the end of cooking.
  3. Serve with coleslaw.

Coleslaw With Pineapple

  • 1 head of cabbage shredded
  • 1/2-3/4 cup Mayonnaise
  • 1 small can of crushed pineapple with its syrup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 carrot grated
  1. Mix all ingredients together. Start with the 1/2 cup of Mayonnaise and add more as needed. You don’t want your slaw too runny.
  2. Adjust to taste
  3. Chill and let set for at least 2 hours in the refrigerator

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Carrot Kohlrabi and Arugula Salad

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The first time I tasted Kohlrabi (aka German Turnip) was in Germany. A raw piece of this green round multi stemmed vegetable was proffered like a slice of apple. I was pleasantly surprised as this was a new and somewhat foreign vegetable for me. After a heavy meat laden week with them ( it’s Germany) , this fresh offering was welcome. Certain Someones parents  have  a garden, a Scherbergartan (allotment garden) in their family for about the past 50 years.His grandfather was the original gardener, and when he died , his parents took it over. It’s hard work and the garden yields a lot of fruits and vegetables. Approximately 4 million  Germans have Scherbergartens . Originally the concept can  be attributed to Dr. Daniel Moritz Scherber and Karl Gessel.  Family gardens allowed working class city dwellers to have a plot of land  to grow fruit and vegetables . The small houses in the garden provide a weekend getaway and respite from the city. For Dr. Scherber it was all about fresh air and educating children.

After that first taste I never had Kohlrabi again unfortunately. Not  until it showed up my organic delivery box. I really didn’t want to cook it . My friends on Twitter suggested a myriad of ideas from making a gratin , pickling it, or just eating it raw. I decided to shred it like a slaw with some vinaigrette ( another brilliant suggestion) and other vegetables from the box. Paired with peppery Arugula, this salad is just perfect for summer.

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Carrot Kohlrabi and Arugula Salad

Serves 2

  • 1 Kohlrabi ( skinned and grated)
  • 2 carrots ( skinned and grated)
  • 1 red bell pepper , Julienned
  • Arugula

Vinaigrette

  • 1 part red wine vinegar
  • 1 part olive oil
  • 1/8 tsp mustard powder
  • 1/8 tsp garlic powder
  • dried herbs
  • salt and pepper to taste
  1. In a bowl mix your grated  carrots and kohlrabi .
  2. Mix up your Vinaigrette ingredients and toss.
  3. Toss in with the Arugula.
  4. Serve.

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Beet and Apple Slaw

The trick to a successful BBQ, this season, is plenty of condiments, salads, and other treats to break up all that protein. For a healthy tasty salad, that will rival your traditional Cole Slaw, try this Beet and Apple Slaw. People don’t appreciate the true flavor and versatility of the beetroot , because we mask it by pickling. But grated raw beet packs a healthy punch. Beetroot has been known to fight High Blood pressure, cancer, cholesterol, and constipation. I cant think of a more perfect side dish to go with any BBQ.

Beet and Apple Slaw
serves 6
1 large beetroot
2-3 apples
1 cup Mayonnaise
1 tbsp sugar
2 tbsp Balsamic Vinegar
3/4 cups raisins or currents
1 tbsp minced ginger
* you may want wear plastic gloves when handling the beet as it can stain your hands

With a vegetable peeler , peel the beet and chop into manageable quarters. Take a grater and grate the entire beet into a glass bowl. Peel , core, and dice apples. Add to the bowl of grated beets. Toss in sugar, mayonnaise, balsamic vinegar,raisins, and ginger. Mix well. Serve at room temperature or chilled