Tag: recipes

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.

 

Green and Black’s Spiced Chili Pot Roast…Chocolate as Savory

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A  few weeks back, I was invited to a fun local event hosted by Green and Black’s to launch their latest bar, Spiced Chili. What I took away from the evening was lots of creative ideas and inspiration to incorporate chocolate into intriguing savory dishes. Not only were delicious desserts on hand, and information on pairing chocolates with alcohol, but Chef Jill Houk challenged and inspired us to think out of the box when cooking.

Believe it or not with the holidays approaching, I’m not really feeling tons of desserts now. I’m coming down off a very hectic two months of catering and work commitments, and all I seek is savory comfort in my kitchen.  So what did I decide to do? I took my inspiration from Mexico and used a grated  bar of Green and Black’s Spiced Chili  , which is seasoned with star anise,pink peppercorn, cloves,juniper and ginger , to make a mole like braise for an inexpensive cut of beef. All you need is a good grater or micro plane, a cast iron pan or dutch oven, and time to make this fantastic meal, which will leave you saying Holy Mole ( pardon the pun).


Green and Blacks Spiced Chili Pot Roast...Chocolate as Savory
 
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A braised pot roast using Green and Blacks Spiced Chocolate as a savory ingredient.
Recipe type: Entree
Serves: 4-6
Ingredients
  • 3.5-4 lb pot roast
  • ½ bar Green and Blacks Spiced Chili Bar ( approx 50 grams)
  • 5-6 garlic cloves
  • 1 jalapeno pepper seeded and minced
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 tablespoon Kosher Salt or Pink Himalayan Salt.
  • 1 lime juiced
  • ½ cup Tequila Reposado
  • 1½ large onion sliced
  • 2 carrots peeled and chopped into slices.
  • 2 cups water.
Instructions
  1. Preheat oven to 350 F.
  2. Using a grater grate the chocolate and garlic into a small bowl.
  3. Add the dry spices and minced jalapeno.
  4. Mix well and rub onto the pot roast. Place in a cast iron pan or dutch oven.
  5. Add lime juice, tequila, and water to pan.
  6. Add carrots and onion slices.
  7. Cover with foil or lid, and roast for 3 hours until tender.
  8. Remove the foil or lid and roast for another ½ hour until tender and liquid reduces some more.
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Cellar Soup,Thanksgiving Mishaps,and a $50 Wal-Mart Giveaway

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It’s hard to believe our national day of thanks is next week. I chuckle when hear people stressing about, what to me is , a day of cooking for pure love and joy. And truth be told,  I prefer a cozy lazy holiday with just Certain Someone and I to indulge in good food, with no drama or timeline pressures. Not everyone has that luxury. This post is about mishaps on the big day. I can’t say I’ve had a serious mishap on Thanksgiving , but I’ve had them when entertaining for large crowds.The most recent ones have occurred over this past summer with the new  gas grill. We had two dinners planned for very important clients and colleagues of Certain Someone’s.  No one except the repair man on the adjacent property will ever know how my special juniper  cured pork belly were burnt to a crisp black ash.  I mistakenly left the temp on high on one direct burner as I rushed downstairs several floors below, to prep the other courses. The poor repairman kept knocking on the terrace door believing it was an one level apartment and I couldn’t hear him. By the time I came up to check on my supposedly slow grilled bellies, they were a lump of black coal and the man was smoked out while trying to do bis job on the  terrace next door. He didn’t even turn the knob to cut it off. I panicked for a second, and went to plan B, taking a frozen belly out , cleaning the grill, and starting over. The party and the food went well. Lesson to this is font sweat the small stuff and just carry on. It wasn’t the first time it happened. Imagine a similar scenario a month before with my hand made sausages.No matter how much you plan and stress, mistakes happen.
We chefs and cooks  take our successes and failures personally, because we put so much into what we do. But the key is to learn from the mistakes and move forward. Also, to be open to learning and  receiving tips from others. One Thanksgiving I roasted a gorgeous  crispy goose. I like to change it up from traditional turkey. Everyone was curious about my offering and how it would turn out. An older aunt called me the next day and asked me for the goose fat. I was perplexed as to why she would.want all that fat. This was years ago, and while I was  a good cook, not where I am now.She was quite upset that I discarded all that precious golden goose fat. Seems old southern folk lore  has uses such things as remedies, and not to mention cooking other great dishes . Goose or duck fat potatoes anyone? I learned a few things  from that incident . So listen to the wisdom.of your older elders, don’t stress, pay attention to details, pour a glass of wine and relax.Remember that scene from the movie Eat Pray Love when she prepares  a Thanksgiving for her Italian  friends . They cut into the eagerly awaited turkey and it’s frozen inside? No worries. They all chilled, put the bird back into the oven,drank, talked, and woke up to a marvelous turkey breakfast. That’s the spirit.

Tell me about your mishaps or approaches to holiday cooking. I will draw a winner for a $50 giftcard from Wal-Mart to help you with your holiday preparations. You have until the 21st of November to enter. Help spread the word. Who couldn’t use $50 with these high food costs?

If you want to read about some more Thanksgiving mishaps, check here. Wal- Mart has put together a great page of mishaps, interesting tidbits, and tips.

So now on to the cooking…
Here is a lovely restorative soup to serve at the big celebration. I call it Cellar soup, as it uses all sorts of root vegetables and apple’s to create a creamy rich soup.  I made this , froze it and gave quarts away to friends and family.They looovvvved it. Even Certain Someone who resisted because it sounded too healthy for him, gave it a thumbs up.

Cellar Soup
 
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A rich creamy soup made from root vegetables.
Author:
Recipe type: Soup
Ingredients
  • 1 Acorn Squash peeled ,seeded, and chopped
  • 3 small apples peeled, cored, and chopped
  • 3 small yellow onion chopped
  • 1 sweet potato peeled and chopped
  • 3 parsnips peeled and chopped
  • 1 celery root peeled and sliced
  • 6 leaves fresh sage
  • 1 branch of rosemary
  • Kosher Salt and Pepper to taste
  • 2 teaspoons coriander
  • 2 teaspoons Cumin
  • 1 cinnamon stick
  • 2 tablespoons Grape seed oil or olive oil
  • 12 cups water
  • 4 cups chicken stock
Instructions
  1. Preheat oven to 400.
  2. In a large Dutch oven, toss all the prepped ingredients and spiced with the oil.
  3. Roast until caramelized for approximately 45 minutes or more. Check frequently and adjust heat if necessary.
  4. Remove from oven and set atop stove .
  5. Turn heat to high.
  6. Add the water. Bring to boil.
  7. Reduce heat to simmer.
  8. Remove cinnamon stick.Set aside.
  9. Take an immersion blender and pulse until smooth and pureed.
  10. Add cinnamon stick back to to soup.
  11. Add chicken stock.
  12. Simmer for another 40 minutes until flavors merge, and soup is a nice creamy consistency.
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I’ve been counting my enormous blessings this season, and want you readers to know how thankful I am for your support and encouragement, especially during these years of  change.

Thank You.
Disclosure. Wal-Mart is sponsoring this post with $50 gift card provision’s for myself and the selected winner. My opinions are my own.

Cooking and Eating Well on the Run. Bertolli Soups and Salmon Rillettes Tartines

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I work with Bertolli on occasion and always love to receive new products.  Life has been mainly cooking and eating on the run these days.The fast few months the new range of Bertolli  Meal Soups for Two have saved many meals and situations , as I have been :

  • too tired to cook
  • working  or catering and not able cook
  • Certain Someone has no dinner while I’m away working or zoned out from fatigue.

Even industry people take shortcuts. You know the saying about the cobblers kids having no shoes, the hairdresser having bad hair, etc. While we work for others , we sometimes neglect whats at home. If I had to take a shortcut I love the tasty frozen Bertolli soups. These come excellently packaged with frozen cubes of excellent stock, meat and vegetables. It couldn’t be easier. My favorite was the Italian Wedding. I made this with a quick Kale Caprese Salad of chopped kale, small mozzarella balls, grape tomatoes, pesto , balsamic and oil. Dinner in about 10-15 minutes.  Check them out.

Another quick item, stretchable item  to make this winter or even for holiday entertaining, that would pair perfectly with a nice soup , bisque or risotto , is a short cut salmon rillette. I found wild sockeye salmon in cans at Costco that’s far superior than any canned salmon I’ve seen. I purchased a small tub of lox trimmings for less than $3 and made this amazing spread. Try it as a tartine on fresh baguette or on tiny crostini. It’s quite addictive.


Salmon Rillettes Tartines
 
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A quick and easy salmon spread
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Ingredients
  • 1 6 oz can Wild Sockeye Salmon
  • ½ cup lox trimmings or any type pf smoked salmon
  • Juice of 1 lemon
  • 3 tablespoon softened unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 tablespoon dried chives
  • 1 teaspoon capers packed in salt ( you can use more or less)
  • 1 shallot shaved
  • 1 fresh baguette
Instructions
  1. Combine  both types of salmon, spices, lemon, butter and oil in a bowl .
  2. Pulse with an immersion blender to a paste.
  3. Gently fold in capers.
  4. Shave thin slices of shallot.
  5. Spread salmon paste on bread slices.
  6. Top with shallots and additional chives.
  7. Serve.
Notes
You can use an immersion blender or food processor. Chilling improves the flavor.
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Guinness Braised Lamb Stew with Herbs de Provence and Roasted Parsnip Crust

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Artizone Chicago and My Daily Find Chicago is having a Flavors of Fall Cooking Contest. I created this Guinness Braised Lamb Stew  with Herb De Provence and Roasted Parsnip Crust using my surprise contest box. I picked the Slow Cooked Category and received the most beautiful large parsnips and a bag of aromatic herb de Provence.

After a week of challenging myself to come up with a creative recipe, I put together this hopefully winning combo. But I need your help. It doesn’t matter how wonderful the recipe is, I need to popular vote to get the next round, before the serious food judges look at it. Can you help me out?

Please go here to vote for me.

Don’t you want to see me on TV demonstrating this fantastic recipe that will wow your dinner guests?

Lamb shanks, minced red onion and bits of parsnip are gently braised with Guinness Stout and aromatic Herbs de Provence until tender for a few hours. Strips of large parsnips are sliced paper thin , lightly tossed in olive oil, formed into a crust in a mini spring form pan, and filled with the lamb stew to roast until crispy on top and tender as a bottom crust. The sweet parsnip, the mild American Lamb shanks,aromatic herbs de Provence, and the rich slightly bitter Guinness all form together for the simple,elegant fall entrée that will impress your guests.

Guinness Braised Lamb Stew with Herbs de Provence and Roasted Parsnip Crust
 
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An elegant roasted parsnip crust filled with aromatic tender lamb stew.
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 1 tablespoon Pommace oil
  • 2 lbs American Lamb shanks cut in half ( total 4 pieces)
  • 1 cup chopped cubed parsnip
  • ½ red onion minced
  • 2 cups water
  • 1 tablespoon Herbs de Provence
  • 11.2 oz bottle of Guinness
  • Kosher salt and pepper to taste
  • 4 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2 -3 very large wide parsnips
  • oloive oil for brushing
  • herbs de provence for garnish
Instructions
  1. In a large sauce pan, heat the oil.
  2. Add the lamb shanks and season with salt and pepper. Brown on all sides.
  3. Add the red onion and chopped parsnip.
  4. Add the water and bring to a boil.
  5. Reduce heat to very low, cover and simmer for 1 hour until tender.
  6. Remove lamb shanks from pot, and remove meat from the bone.
  7. Add the meat back to to pot with the by now reduced liquid.
  8. Add the Guinness.
  9. In a separate small fry pan, melt the butter. Add the flour and stir constantly as the butter and flour form a roux. Cook until deep golden in color.
  10. Remove from heat and add the lamb and vegetable stock.
  11. Stir the mixture and and cook for 15 more minutes until thickened.
  12. Preheat the oven to 400 F.
  13. With a mandolin carefully julienne very thin strips of peeled parsnip .
  14. Toss the various pieces of parsnip with olive oil , kosher salt an pepper.
  15. Take mini spring form pans and line with parsnip along bottom, sides, etc. Take the larger pieces and tuck into side to overlap the pan, like a flower. This is not precise, but you want to cover the top of the " pie" by using the various sized strips.
  16. Sprinkle with herbs de Provence.
  17. Wrap bottom of forms with foil and place on a baking sheet.
  18. Roast at 400 F for 5 minutes until edges satrt to rapidly brown. Reduce temp to 350 and roast for another 40 minutes until deeply caramelized and bubbly.
  19. Carefully unlock spring form and release upwards the pie onto a plate. ( works better if it sits for a few minutes to cool down).
Notes
need 4 small spring forms mandolin
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