A few more days for your challenge, if you choose to accept it, is to create your sexiest drink, alcoholic or non alcoholic.
The prize is the marvelous cookbook Quickies: Morning, Noon, and Night by the lovely Denise Fletcher.
First off, this week two of my favorite foodie friends took their hands at recreating some of LC's dishes. Huge honor. Thank you Tanantha and Jessie! Please hop on over to their blogs and check out these clever creative cooks.
Tanantha from I Just Love My Apron deconstructed and elevated the Catfish with Black Beans into a awesome sandwich.
Jessie from The Happiness in Health reinvented the Tostone with Braised Chicken Dish. She made it Lawyer friendly with chicken breast instead of my usual chicken thigh.
Creative people who push food in different directions inspires me as a cook.
Welcome to Fresh Fish Saturday
Marco Pierre White likes to say that “We are in a world of refinement, not invention; all the greatest dishes have been done.” I agree with this sentiment. Whatever you think you are inventing, trust me, someone somewhere has already made it, or at the very least a version of it. I would personally like to thank whoever decided to put together carrots, cumin and oranges because it is a natural match.
Here I am continuing to make good use of this fresh Grey Trigger Fish pairing it with a carrot potage seasoned with cumin and oranges.
Raisins softened in hot orange juice & Grand Mariner add a nice compliment to the potage.
Thinly Sliced Yukon Gold Pedestal
Carrot Cumin Potage
Grand Mariner Raisins & Cilantro
Pan-Fried Grey Trigger Fish
Orange Zest & Creme Fraiche
Pan-fried Grey Trigger Fish with Carrot Cumin Potage
For the Carrot Cumin Potage
¾ lb carrots – peeled & sliced thin on a mandoline
¼ lb Yukon gold potato – peeled & sliced thin on a mandoline
2 garlic cloves – minced
1 shallot - minced
2 tbs olive oil
1 quart veggie stock
½ tbs whole cumin seeds
1 cup fresh squeezed orange juice
In a cold, dry sauté pan, add the ½ tbs whole cumin seeds. Place over medium-heat and gradually toast the seeds. When fragrant, take off the heat. Grind in a coffee grinder to a fine ground.
In a saucepot, warm the olive oil over medium heat. Add the carrots and potatoes toss well in the oil. Cook for 2 minutes. Add the garlic and ground cumin stir to combine. Add the veggie stock and bring to boil. Reduce to simmer. Cover with a parchment lid and simmer for 20 minutes.
In a small saucepan, bring the orange juice to boil. Turn the heat to low. Reduce the juice for about 25 minutes. The consistency should be syrupy. DO NOT ALLOW TO STICK OR BURN.
Pour the reduced orange juice into the potage. Simmer for 8 minutes. Blend well using an immersion blender. Strain through a fine mesh strainer. Check for seasoning.
For the Grand Mariner Raisins:
1 cup raisins
2 cup orange juice
1 shot Grand Mariner
In a small saucepan, bring the orange juice and Grand Mariner to the boil. In a glass bowl, add the raisins. Pour boiling orange juice mix over raisins. Let soak for 1 hour. Drain and serve.
For the Grey Trigger Fish:
Grey Trigger Fish fillets
Italian bread crumbs
Remove the fish from the fridge 30 minutes prior to cooking. Set up a wire rack over paper towels.
Set up your breading station. In 3 three separate bowls, Wondra flour, beaten eggs, Italian bread crumbs.
In a heavy bottom frying pan heat ½ inch canola oil over medium-high heat.
Take the fish on down the line…dredge in Wondra flour, shake off excess, dip into the eggs, and then the Italian bread crumbs.
Test the temperature of the oil. Sprinkle some Wondra flour into the oil. It better bubble up quick, if not it’s not hot enough. Fry the fish on both sides to a golden brown. Remove to the wire rack. Season with sea salt.
That’s it for now…till we exchange a few words again…Peace!