Favorite food recipes Archives • Page 22 of 24 • The Traveling Epicurean

Shrimp & Scallop Chowder with Coconut Cream

March 18, 2019March 24, 2014 by Michel

Shrimp & Scallop Chowder with Coconut Cream

This shrimp and scallop chowder is made with coconut cream instead of heavy cream giving it another layer of flavor on top of the richness of the shrimp and scallops. This is not one of those chowders chalk full of potatoes, in fact, there aren’t any potatoes at all! I am a little tired of ordering chowder when I’m out and always getting a mouth full of potatoes whether it be a clam or a fish chowder and wondering when I was going to run into some seafood. Some had a nice broth to them but were packed full of potatoes and the seafood was scarce. So I got right down to business here and completely skipped the potato all together with my shrimp and scallop chowder. I think you’ll find yourself sipping the broth slowly to savour all the delicate flavors and richness while enjoying the large chunks of shrimp and scallops. This is a great starter to a dinner party and remember to serve this with a sprinkle of fresh chopped chives and Tabasco of course. If you like seafood you might want to try my crostinis, smoked salmon & cream cheese-caper spread, clam puffs, baked coconut shrimp with hot pepper jelly, mussels in a lemongrass-fennel sauce, or even sea bass with green goddess II sauce.

Ingredients – Makes 4 Servings of Shrimp and Scallop Chowder:

1 lb. medium size shrimp – cleaned, deveined and tail shells off
3 extra large sea scallops (4/5 large or 5/6 medium)
2 cups clam juice
2 cups half and half OR you can use 1 can of coconut milk instead if you don’t want to use a milk product
1/2 cup coconut cream (I love the coconut cream sold at Trader Joe’s)
1/2 cup cream sherry (pink)
1/2 white wine (1/4 to deglaze pan with veggies (the other 1/4 cup is for when you add in the shrimp and scallops at the end)
1/4 cup sweet Spanish onion – finely chopped
1/4 cup celery – finely chopped
1/2 Tsp dried Thyme
1 large bay leaf
Chopped fresh chives
1/2 Tsp salt
1 Tbsp olive oil
1 Tsp corn starch slurry (1 Tsp corn starch mixed with 3 Tbsp simmering broth)
1 Tsp Siracha or Tabasco (Siracha is a hot chile sauce that is sold by the Tabasco) this also gives the broth a little bit of color on top of flavor

Directions:

Wash and pat dry scallops and shrimp on a paper towel
Take the tails of all the shrimp
Cut shrimp up into 3/4″ pieces
Take the side muscle off the scallops …you will see an extra part of scallop meat sticking out of the side, this is a fibrous side muscle that you must take off
Slice the scallops in half horizontally and then in 3/4″ chunks and set aside with the shrimp
Finely chop celery and onion
Add celery, onion and salt to olive oil in medium pan
Sauté the veggies for 10 minutes on medium/low heat until completely translucent and slightly golden in color on the edges.
Deglazed the pan with 1/4 cup of the white wine stirring the pan with a spatula
Let the wine-veggie mixture simmer for 3 minutes
Add in coconut cream, half and half, clam juice, and sherry and bay leaf
Bring to a low simmer for 15 minutes
As the broth begins to simmer make a corn starch slurry by adding 3 Tbsp of the broth to 1 Tbsp corn starch and mix with a fork til combined and add to broth
Add in dried thyme, Siracha and simmer for 5 more minutes (adding this Siracha doesn’t really spice it up just adds a layer of flavor…you will want to serve chowder with Tabasco on the side for extra spice
Add in shrimp, scallops and 1/4 white wine and put on a low simmer for about 4 minutes til shrimp and scallops are just cooked thru …DO NOT BOIL because this will make the fish tough!
Remove bay leaf
Serve and garish with a sprinkle of chopped chives and don’t forget the Tabasco

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Mango-Banana Smoothie

March 18, 2019March 21, 2014 by Michel

Mango-Banana Smoothie

You just can’t beat smoothies, in my opinion! They’re refreshing, delicious, filling and really good for you. A Smoothie made with Greek yogurt and fruit are one my favorites particularly when it includes mangoes. The fact that you can easily ripen mangoes on your counter in any season really makes me happy especially when it’s a brutal winter like this one …I can still feel somewhat tropical. Adding a jigger of RUM and a little umbrella could change it up into a “mango-banana smoothie cocktail” giving you an authentic tropical warming feeling! Enjoy.

Ingredients:

1 ripe mango diced up (2 cups)
1/2 banana sliced
1/4 cup vanilla Greek yogurt
1 3/4 cup crushed ice
1/2 cup unsweetened apple juice
juice from 1/2 fresh lime
1/4 cup agave nectar

Directions:

If you only have large chunky ice see “TIP” below.
Cut off the bottom of the mango to give you a flat edge to work with…so you can sit the mango up right.
Then peel the skin of the mango kind of like an apple.
Once all the skin is off cut the down the sides of the stone pit as shown in the photos.
Keep cutting the mango flesh until you are left with the pit (doesn’t have to be neat)
Cut the mango into chunks
Slice the banana
Add the mango, banana and the rest of the ingredients on the list into the blender and purée.

TIP: If you only have a bag of large chunky ice on hand and need it crushed slide the ice chunks into a large Ziplock Baggie, fold a dish towel around it and hit it with your meat mallet and voilà.

Roasted Beet Salad with Mint & Feta

March 18, 2019March 20, 2014 by Michel

Roasted Beet Salad with Mint & Feta

For anyone who loves beets as much as I do and wants an easier way to prepare them this is your answer! In my roasted beet recipe you wash them, peel them with a potato peeler, slice and roast them for 15 minutes…that’s it. You use a potato peeler with the giant size beets because they get such a tough, dirty exterior, but if you have medium to small beets, the younger ones, there is NO NEED to peel them at all!…use a mushroom brush or brand new sponge and rub them under water and you will see how nice the outside of the beet gets cleaned up, slice and roast. Then you let them cool, add some vinegar, mint and feta and you have yourself a sweet beet salad. Now I show you how to stack them in a cylinder for a nice presentation if you are having friends over but if you want to be casual just toss them in a bowl, sprinkle with a mint-feta mixture and serve. You’ll look at beets in a whole new way and you won’t be so apt to procrastinate. If you go into a whole foods for produce they are going to have to prettiest beets you have ever seen. You can get golden beets, sweet naturally stripe beets (called chioggia beets) in pink and golden hues with darker pink or white swirls going around. It will take your beet experience to a whole new level.

I like pretty much all good feta but am partial to sheep’s milk feta because I find it creamy and soft in flavor. You really don’t need that much either on the salad just a sprinkle is good so you don’t loose the taste of the sweet beets. The mint you can pick up anywhere but let me tell you I have peppermint growing wild in my back yard and I love it! You need not pay any attention to it unless you want to try and contain it because mint is a very happy plant that comes back every year and just keeps growing. The aroma is nice and refreshing also to have in your yard.

Before you start with this cold roasted beet salad you can offer up warm baked coconut shrimp with a hot pepper jelly, bake asparagus wrapped in Prosciutto, clam puffs, and or some roasted chick peas. And don’t forget about dinner with maybe an Asian shrimp and rice noodle dish or sautéed chicken on a roasted garlic & cannellini bean purée. Finally, there is dessert you know with some chocolate-avocado mousse or Pavlova with fresh fruits which you can totally make ahead so you don’t get too tired to have fun with your dinner guests not to mention you can make any and all of those appetizers in the list above ahead of time also…just need a little planning! …OR you could just put this all on hold and make reservations at one of my restaurant reviews like Chamard Vineyards in Clinton,CT or The Oyster Club in Mystic, CT.

Ingredients – Serves 4 or 5/6 small:

1 large bunch of beets (3 large bulbs or 4 small)
1/2 cup feta (I used Castella Bulgarian Feta Cheese – a sheeps milk feta)
1/2 Tsp sea salt
3 Tbsp olive oil
2 Tbsp rice wine vinegar (i like to use “seasoned” rice wine vinegar)
1 Tbsp champagne vinegar to cut the sweet in the “seasoned”
2 Tbsp julienned mint leaves and 4 center picks for the middle if you are using a ring mold
1 recipe challah bread garlic croutons (optional)

Directions:

Pre-heat the oven to 400º
Cut the stems off the beets
Cut the ends of the beets
Then peel the beets with a potato peeler if you have giant size beets but if you have the lovely medium-small beet size NO NEED to peel… just use a mushroom brush or brand new sponge and rub them under water and the skins are ready to go!
Slice the beets in 1/2, put the flat side down and begin to slice 1/4″ slice and cut those in 1/2 so you are atually quartering them…see photo
Put them on a cookie tray and add 3 Tbsp olive oil
Sprinkle 1/2 Tsp salt and put them into the oven for 15 minutes
Crumble feta to measure 1/2 cup
Julienne mint leaves and add to feta and set aside
Take the tray out and let cool for 5 minutes
If you see a little moisture appear on top of the beets while cooling just pat gently with a paper towel
Using a spatula put them into a medium size bowl and let them cool fully
When they are cool add 2 Tbsp rice wine vinegar, 1 Tbsp champagne vinegar and toss..that’s it
Now either spoon roasted sliced beets into a cylinder ring to mold…fill only 1/2 way up and sprinkle 1 Tbsp of mint-feta mix on top
Gently remove ring mold pulling straight up
You can serve now or drizzle some good extra-virgin olive oil back and forth across the plate (just for presentation)
You can also crumble challah bread garlic crouton on top of that
OR put the roasted sweet beets into a bowl and add vinegars and sprinkle with mint-feta mixture and serve…DO NOT toss here because the feta will turn pink from the beets

Mussels at The Oyster Club in Mystic, CT

March 18, 2019March 19, 2014 by Michel

Mussels at The Oyster Club in Mystic, CT

Recently I met my good friend, Eileen, for lunch at The Oyster Club in Mystic, CT. I had the mussels in the coconut lemongrass broth which had a lovely lemongrass flavor permeating through the cream base they were served in and definitely worth going back for. The Oyster Club atmosphere is as sweet and charming as the building it’s in which is a 1902 converted clapboard building…talk about a little bit of history here. The mussels were tender and creamy with a subtle taste of the sea and they were orange in color. Some mussels have an orange meat to them and some have a whitish meat. So what’s the science behind that you might ask? Well, I will tell you. The orange color mussels are females, and the whitish color ones are males or young females. Either color mussel is a treat for me and are the same in taste although I am partial to anything with orange pigments and will side with the orange mussel.

The 3 owner’s of The Oyster Club recently opened their sister restaurant, The Engine Room, right around the corner so to speak, also in Mystic. The fact that they work with all local farmers, and fisherman says something about their integrity and makes you want to support them even more which isn’t difficult to do considering the product you get in return. Keep a look out for my reviews at The Engine Room in Mystic. And if you like lemongrass you should check out my Mussels in a Lemongrass-Fennel Sauce. It’s a flavor combo that you will love to crave once you try it.

Baked Spinach Wrapped Reuben’s

March 18, 2019March 17, 2014 by Michel

Baked Spinach Wrapped Reuben’s

These baked spinach wrapped Reuben’s from St. Patrick’s Day leftovers just melt in your mouth. They are zesty, creamy and tangy made with thousand island dressing & horseradish, melted Swiss cheese, thinly slice tomatoes and drained sauerkraut. They almost make you want to skip the bland corned beef and cabbage and call it a wrap! In this version of my thousand island dressing I add in prepared horseradish which compliments the corned beef so well, and I substitute 1/2 the mayo for Greek yogurt. It’s quite good, in fact it would be a great addition to a turkey, roast beef or fish sandwich and it will keep nicely in the frig for several days. These baked spinach wrapped Reuben’s would be delicious with my baked Yukon potato fries and zucchini torta!

Ingredients for Thousand Island Dressing with Horseradish:
(makes 1 3/4 cup of sauce…keeps for several days in frig)

1/2 cup Greek yogurt
1/2 cup mayonnaise (Hellman’s)
1/2 cup ketchup
3 Tbsp prepared hosreradish (Inglehoffer cream style)
1/3 cup drained pickle relish
1/4 cup finely chopped green onions
1 Tbsp finely chopped fresh parsley
1 Tbsp fresh zested or grated spanish onion
1/2 Tsp Tabasco

Directions to Thousand Island with Horseradish:

Put all ingredients in a large bowl and whisk, set aside

Ingredients for Baked Spinach Wrapped Reuben’s – makes 4 Wraps:

2 cups thinly sliced and chopped leftover corned beef
large spinach wraps
1 cup drained Boar’s Head Sauerkraut
Swiss cheese slices
4 small tomatoes thinly sliced (with out juice and seeds)
1 recipe Thousand Island Dressing with Horseradish (above)

Directions for Baked Spinach Wrapped Reuben’s:

Pre-heat oven to 375º
Lay out 4 spinach wraps
Lay down 2-4 pieces of Swiss cheese as the base layer
Spread 3 Tbsp Thousand Island Dressing with Horseradish sauce all over each wrap, keeping sauce in 1″ from the edges
Put 3 or 4 slices of tomato down right across the middle
Sprinkle 1/2 cup corned beef next running across middle to bottom…closer to to the bottom edge of the circle
Add in 3 Tbsp drained sauerkraut to the middle of the wrap on top of the tomatoes
Fold in the sides and begin to roll up from the bottom
Place seem side down on cookie sheet and bake for 15 minutes
A tiny bit of the stuffing will be sizzling out at the ends but that’s ok
Use a spatula to remove spinach wrap and place on serving dish, cut in 1/2 and serve with the homemade thousand island dressing with horseradish and my baked Yukon potato fries and zucchini torta!

Challah Bread Garlic Croutons

March 18, 2019March 14, 2014 by Michel

Challah Bread Garlic Croutons

Challah bread garlic croutons are an essential part of my kitchen cuisine. You make a large batch of croutons from a loaf of Challah bread and keep the them in a Ziploc baggie in the freezer. They keep in the freezer for a good 4-6 months…if they even last that long. Store them in the freezer and take them out as you need them. There are truly so many thing that these golden, crispy Challah croutons are great on. Sprinkle them on soups whole or crush them with you fingers, crush and sprinkle on sauteed fish or chicken with spinach like seasoned bread crumbs but oh so much better! They are great crushed on Chilean sea bass with green goddess sauce II, or on a shrimp scampi, on all salads especially on Cesar salads or vegetables like asparagus salad with yummy Dijon-garlic dressing. Just a dusting of these crumbled garlic croutons give any dish that extra kick with a toasty and slightly garlicky richness.

Ingredients – Makes 12 cups of Croutons – 1 Ex-Lg Ziploc Freezer Baggie of Croutons:

1 -1 1/2 Challah bread loaf from your favorite bakery or market (14-15 cups croutons – use 1/2 stick butter and 3 tbsp olive oil if you have 10 cup of bread cubes)
4 large garlic cloves put thru garlic press
1/4 cup olive oil
3/4 stick butter (salted) melted
4 tsp garlic granules (not powder) – Sprinkle 2 tsp per cookie tray
1 tsp salt
A couple dashes of your favorite hot sauce Siracha -you can find this with the other hot sauces at the super market
2 cookie trays

Directions:

Pre-heat oven to 400º
Slice off all sides of the Challah bread
Slice bread into 1/2″ slices length wise
Then slice into 1/2″ squares, you don’t want them to be perfect – that’s what’s lovely about hand made croutons they don’t look like they came from a box
Melt 1 stick of butter
In a large mixing bowl add 1/4 cup olive oil, 3/4 stick melted butter, 4 garlic cloves thru garlic press, 1 Tsp salt, 1/2 Tsp pepper, 1 Tsp Tabasco and whisk just to mix …this may look spicy but when it coats the thick and absorbent Challah bread in mellows out quite a bit
Divide this mixture into two and pour onto the 2 cookie trays spreading them evenly all over the tray
Divide up Challah bread cubes into 2 and put onto the 2 cookie trays right on the olive oil mixture
Stir the cut up Challah cubes all around the cookie tray to evenly coat and soak up all of the olive oil mixture. I use a pastry scraper (see photo) to do this…a tool which I use a lot!
NOW sprinkle 2 Tsp of garlic granules on each of the cookie trays filled with Challah garlic croutons
Put into the oven for 12 minutes til golden
IMPORTANT – they go quickly at the end so you really need to watch them so they don’t burn
Let the Challah garlic croutons cool before putting them into a Freezer Ziploc baggie
I usually keep them on the counter for a few days then throw them into the freezer to store and keep fresh

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Sausage Stuffed Baby Bella Mushrooms

March 18, 2019March 13, 2014 by Michel

Sausage Stuffed Baby Bella Mushrooms

These sausage stuffed mushrooms are literally the easiest appetizer ever. Wipe the mushrooms off with a damp paper towel or mushroom brush, add your favorite sausage and bake for 14 minutes…that’s it! You can stuff the mushroom caps with chicken sausage, or pork sausage, really any kind you like as long as it can be taken out of the casing it comes in as shown in the pictures below. In this recipe I used Italian sausage and a D’Artagnan sausage that consists of a mix of pork, duck, duck liver and egg white which is out of this world… meaty and very flavorful yet mild… just delicious! I really like D’Artagnan products and you can buy them at Bishops Orchards Market in Guilford, CT. This brand carries a lot of duck products which Bishops carries and anything with duck or goose whether it be breast or liver is a no brainer in my book…YUM! You can have these stuffed mushrooms for hors’ d oeurves before serving stuffed roulades of chicken on a garlic-bean purée, Asian shrimp & rice noodle salad, turkey stuffed peppers or Chilean sea bass with green goddess sauce II for dinner.

Ingredients – Makes 15-17 Stuffed Mushrooms:

2 pkgs of baby bella mushrooms (there will be about 7 or 8 per pkg)
1 or 2 varieties of your favorite sausage
Sprinkle of salt – (for after the mushrooms come out of the oven)
Fresh grated Reggiano Parmesan

Directions:

Pre-heat oven to 400º
Clean your baby Bella mushrooms off with either a damp paper towel or a mushroom brush … you should NEVER wash your mushrooms or submerse them in water because mushrooms are porous.
Pop out the mushroom stems
Drizzle 3 Tbsp olive oil across a cookie sheet and rub it with your hands or use a brush to smear all of the olive oil across the baking sheet
Place all of the baby bella mushroom caps on the olive oil and roll them around lightly coating mushrooms then make sure they are all open side up on cookie tray
Slice open the sausage casings to get the sausage meat out and place on a small dish
Begin to gently fill mushroom caps with approximately 1 1/2 Tbsp of sausage per mushroom (some may be smaller and only need 1 Tbsp)
Do not pack in sausage just lightly stuff mushroom caps
Bake for 12-14 minutes til slightly crispy on the edges
DO NOT SALT the mushrooms before you bake them because all the water will release from the mushrooms and they will steam instead of baking
When you take the mushrooms out of the oven THEN you can sprinkle a little salt
The mushrooms will be juicy when you take them out of the oven so before you place them on a serving dish tilt them a little over the cookie tray that way some of the juice can drain out onto the tray and not on the serving platter
Sprinkle a little Parmesan on the mushrooms and serve

Asian Shrimp & Rice Noodle Salad

April 23, 2015March 12, 2014 by Michel

Asian Shrimp & Rice Noodle Salad

This Asian Shrimp & Noodle Salad is best when you make it the night before so all these wonderful herbs and oils can marinate the rice noodles and shrimp. Granted, sometimes it just can’t be helped because the flavors are so bright and delicious no one can wait for the next day. This recipe originated from my good friend Karen who is a true foodie! I of course have tweaked the ingredients as I do with most recipes. I used rice noodles making it gluten friendly instead of pasta which you can use as well…I love it with pasta also but I feel that using the rice noodles makes this a lighter dish. I have also added in carrots using a lemon zester which makes spaghetti like strands and I love what the color does for the dish not to mention orange is my favorite color…can you tell? When you buy the carrots be sure to buy the loose carrots with the greens still intact because they are so much sweeter then the packaged ones especially for something like this where they play one of the main characters to the story.

You can pretty much buy rice noodles anywhere but I have to tell you one of my favorite Asian markets is Hong Kong Grocery at 71 Whitney Ave., New Haven, CT. It’s on the corner of Trumble St. & Whitney Ave. and they have a Dim Sum Restaurant next door. You can get all your rice noodles, rice paper, rice wine vinegar, soy’s, a good size bag of sesame seeds and much more at the street level. Down stairs you will find the freshest, juiciest ginger you will ever have and the same for their daikon radish and garlic bulbs. I also buy some very durable and adorable Asian bowls there. It’s a great find and you should really try to stop in when you get the chance. This Asian shrimp and noodle salad would go great with some chocolate-avocado mousse, or Pavlova with fresh pineapple & berries for dessert!

Ingredients – Serves 6-8 lunch or dinners:

3/4 lb. rice noodles (linguine fini or fettuccine…I used a fettuccine size width in the pictures)
1-1 1/2 lb. medium size peeled and deveined shrimp or cooked shrimp
3/4 cup reduced sodium soy sauce
1/4 cup toasted sesame oil
1/4 cup “seasoned” rice wine vinegar
1/4 cup oilve oil
juice from 1/2 lime
2 Tbsp fresh grated ginger
1 bunch sliced scallions (save 1/4 cup for garnish)
5 medium-small size loose carrots (don’t use the packaged ones)
1 cup cilantro (2/3 for dressing, 1/3 for garnish)
2 Tbsp sugar
1/4 Tsp pepper
3 Tbsp toasted sesame seeds
1/2 Tsp Tabacsco or Siracha (a hot chili sauce sold right next to the Tabasco at the store) this of course if optional

Directions:

If you have uncooked shrimp put into a medium pan with cold water, bring to a boil, turn down heat and simmer for 1 minute
Drain the shrimp and run cold water over them or put into an ice bath, dry with paper towels and set aside
Toast sesame seeds on medium heat in a small pan shaking the pan periodically back and forth
This happens quickly once they heat up…it will only take about 3-4 minutes so it’s best not to leave the pan or the stove
Once the sesame seeds are golden remove from the pan, place in a ramekin and set aside
Peel and grate the carrots with a lemon zester and set aside
Bring a large pan of water and 2 Tbsp salt to a boil and add 3/4 lb of rice noodles (or Pasta)
Boil for 7 minutes and the drain and rinse with cold water
In a large bowl add soy, toasted sesame oil, rice wine vinegar, lime juice, olive oil, ginger, scallions, cilantro, salt & pepper, Tabasco, 2 Tbsp toasted sesame seeds, shrimp, rice noodles and carrots and toss…so basically add everything together and toss till blended
Put into the frig for at least 2 hours, preferably over night
Serve in bowls and top with cilantro, scallion slices and a sprinkle of sesame seeds..YUM!

Asparagus Salad with Yummy Dijon-Garlic Dressing

March 18, 2019March 11, 2014 by Michel

Aspagus Salad with Yummy Dijon-Garlic Dressing

OK, you may be saying “why is she using the word yummy in the title”? Well, you may just find yourself wanting to lick the bowl after the asparagus (or salad) is gone with this dressing! Yes, this is my go to dressing because it’s done in a matter of minutes…no fuss and very delicious. I love both big name Dijon’s out there but if I were to have a favorite I would choose Maile because of it’s very delicate flavor. Both Grey Poupon and Maile have a full time residence in my frig. This dressing creation is mine but the inspiration and idea behind grating the egg comes from our good friend Jim who was a saucier chef. You will see too how grating an egg just brings it all together giving this dish a little extra creaminess along with the flavor of the earthy asparagus. It all works so well together! This could be a side dish or you could serve this with hors d’ oeuvres like baked coconut shrimp, zucchini torta, crostinis with fresh mozzarella, pesto and roasted tomato and roasted chick peas.

Ingredients:

1 1/2lb. of asparagus
1 hard boiled egg
1 1/2 Tbsp Dijon mustard (Grey Poupon or Maile)
1 garlic clove thru garlic press
2 Tbsp rice wine vinegar – “seasoned” (rice wine vinegar come in both plain and seasoned…I always use seasoned)
1/3 cup grated Reggiano Parmesan
1/2 cup extra virgin olive oil
1/4 Tsp salt
1/4 Tsp pepper
dash of Tabasco if you want to spice it up

Directions:

Place an egg in a small pan with salted cold and slowly bring to a boil (adding salt helps the eggs to peel easier)
When it starts to boil remove from the heat and cover
Let the egg sit covered for 12 minutes
Run cool water over the egg, peel and set aside
Bend asparagus to find the proper “break” point then cut the ends off to even them up
Put asparagus in cold salted water and bring to a simmer
Cook til tender but NOT mushy
Drain and give them ice bath to shock …don’t need to make them cold just want to shock to retain vibrant color
Dry off asparagus on a paper towel and place on a serving platter
Grate the hard boiled egg onto the ends of the asparagus
In a medium stainless steel or glass bowl add in Dijon, garlic thru garlic press, rice wine vinegar and Parmesan and whisk til combined
Slowly stream in the olive oil constantly whisking
Drizzle the Dijon-garlic dressing on the front 2/3 of the asparagus and mangia!

Chilean Sea Bass with Green Goddess Sauce II

March 14, 2014March 8, 2014 by Michel

Chilean Sea Bass with Green Goddess Sauce II

Chilean sea bass is full of flavor and has large meaty flakes. This is an oily fish so you need to have some kind of citrus to balance it out and that’s why my green goddess II is a perfect match! The lemon and mint in the green goddess II are key flavors in complimenting the sea bass. I am all for cooking fish rare, even sashimi style but you cannot eat this fish under done. Chilean sea bass turns gelatinous and rubber-like when under done while on the other hand when cooked properly, even slightly over, turns it into a buttery, soft fish.

I think presentation is important when friends are over for dinner and you are plating the meal but keeping it fun without a lot of work is even better so you can enjoy being with your friends. That’s why I came up with my baked sweet potato haystacks. Not only are they delicious and good for you but are super easy to add to the garlic-spinach and sea bass layers making for some good eye candy. Use a kitchen zester to make the potato strings. It’s really quite easy and they only bake for 10 minutes and no more or the strands of potato begin to burn.

Ingredients for the Chilean Sea Bass:

4 4 oz pieces of Chilean sea bass
1 Tbsp olive oil
green goddess sauce II recipe
baked sweet potato haystack recipe (below)
1 fresh sautéed spinach & garlic recipe
1 sliced lemon (a Meyer lemon if it’s available)
salt and pepper to taste

Directions for the Sea Bass:

Pre-heat oven to 350º
Rub olive oil on seabass
Add dash of salt and pepper
Heat up the sauté pan on medium/high heat
Add sea bass to the hot pan and sauté 4 minutes on each side
Put pan into the oven for 8-10 minutes
Layer on a plate a small mound of fresh sautéed spinach with garlic
On top of spinach put a pile of sweet potato haystack
Place a piece of sea bass on the very top and drizzle green goddess sauce II around plate and serve with a lemon wedge

Ingredients for the Baked Sweet Potato Haystack:

1 large sweet potato
2 Tbsp oilve oil
1 Tsp onion granules (do not use garlic …they make the potato strings bitter)
1/2 Tsp salt

Directions for the Baked Sweet Potato Haystack:

Pre-heat oven to 375º
Use a potato peeler to peel the skin off of the sweet potato
Then begin to zest strands from the sweet potato
You will get little mounds of pulp like texture from the potato while you are zesting so just keep putting that aside…you don’t want the pulp in with the haystack strands.
Once one side is hallowed out just flip the potato around and zest the arc of the other side
Take the pile of sweet potato strands, place them on a cookie tray and squeeze them with a paper towel to get some of the moisture out.
Add 2 Tbsp olive oil
Add 1 Tsp onion granules and 1/2 Tsp salt and mix stands with your hands
Using your fingers spread strands in an even layer on the cookie tray as best as possible
Bake for exactly 10 minutes
Take out of the oven and scoop mounds of potatoes onto the beds of spinach to make your sweet potato haystacks
Then place your fish on top of the haystack and drizzle green goddess sauce II around the plate

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