Saturday, January 15, 2011

Florida Hogfish & Sea Scallop

I'm baaack!  Seems like an eternity since I last cooked for the blog.  Thanks to all for the support you showed my guest posters for the last 3 weeks.  Feels good to get 2011 going on LC!

Hogfish is prevalent in the Florida Keys and live on a diet of shellfish.  Hogfish is normally caught by spear, although some are caught with rod and reel.  Great eating fish.

My last post was A Very Cuban Dinner where I spoke about how us Cubans could eat black beans and rice in every meal.  For this course I tweaked my black bean recipe and decided to present it differently.

Marvelous sustainable Sea Scallops enhance any dish. These sweetly succulent and healthy for you mollusks are so versatile being able to shine in various cooking techniques.

Reduced orange juice and soy sauce enriched with butter provides the perfect acidic balance to this course.

Spanish Saffron is nose-bleed expensive but worth every penny.  Here's an incredibly simple saffron foam made with granulated lecithin.

On the Menu Today...

Florida Hogfish & Sea Scallop
Pan Roasted Hogfish, Seared Sea Scallop, White Rice & Black Bean, Saffron Foam and Orange Reduction.


For the Black Beans:
2 - 15 oz cans organic black beans
Safflower oil
1 large yellow onion - small chop
2 shallots - minced
5 garlic cloves - minced

Spice Mix - (all whole)
1/2 tsp - Szechauan Peppercorns
1/2 tsp - Cumin Seeds
1/2 tsp - Allspice
1/2 tsp - Coriander Seeds
1/2 tsp - Fennel Seeds

750 ml Spanish Albarino Wine
350 ml Black Trumpet Mushroom Stock
1/2 tsp - Piment d' Espelette
Sea Salt

In a dry saute pan toast the spice mix over medium heat.  Beware not to allow the spices to burn. When you can smell the spices, it's ready.  Transfer the spices to a coffee grinder.  Grind to a fine power.

In a large pot, gradually heat the safflower oil and garlic over medium heat.  Allow the garlic to become fragrant, do not allow to burn,  Add the yellow onion and shallots.  Season with sea salt.  Cook for 5 minutes.  Add the spice mix.  Cook for 10 minutes.  Pour the Albarino wine.  Reduce by half.  Add the piment d' espelette and black mushroom stock.  Add the black beans.  Season with sea salt.  Cover with a parchment lid.  Simmer for 30 minutes.  Using an immersion blender, puree the beans.  Strain through a fine mesh strainer.  Check for salt level.

For the Orange Reduction:
2 cups Orange Juice
2 tbs Unsalted Butter- cut into 4 pieces - (kept cold in fridge)
1/4 tsp Soy Sauce

In a sauce pot, reduce the orange juice to a thick glaze.  Add the soy sauce.  Whisk in the cold butter piece by piece.

For the Saffron Foam:
Pinch of Spanish Saffron
1 tbs Granulated Lecithin
1/2 cup water - hot

In a glass bowl, combine the water and saffron.  Allow the saffron to steep for 1 1/2 minutes.  Stir in the lecithin.  Using an immersion blender, buzz the liquid to create a froth.  Use a spoon to scoop up the flavorful foam.

That's it for now...till we exchange a few words again...Peace!

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