Chile Verde Guacamole

If one looks at a guacamole recipe, they will most likely see an ingredient list that includes avocados, as well as perhaps tomatoes, onions, and cilantro. Almost all of those recipes have lime juice as an ingredient. But, as it turns out and I soon learned, that not all guacamole is prepared with lime juice. 

That happens to be the case in the Mexican State of Sonora. Chefs and cooks prepare their guacamole with out the added juice. Instead, they use other ingredients to provide additional layers of flavor, such as roasted anaheim chiles, to to enhance the "heat" of the dish, such as serrano chiles. 

A preparation of guacamole without lime juice may seem out of the ordinary (at least it did to me). However, I like to think that the Sonorans may be holding onto something that reflects a more traditional method. Something that goes back centuries. 

Allow me to explain.  The domestication of avocados in Mexico can be dated back at least 5,000 B.C.E. The dish that we know as "guacamole" is not as old, with its history going back to 14th to 16th centuries. At this time, the Aztec empire controlled much of central Mexico. History has accounts of Aztecs preparing a spread consisting of mashed avocados, along with added tomatoes, onions and chiles. That spread pretty much sums up guacamole. The name of that spread, ahuacatl  (avocado) and molli (sauce), gives us the term "guacamole." The Aztecs did not use lime juice, even though they did use that ingredient in other dishes. So, in a sense, the Sonoran way of preparing guacamole tracks the traditional and historical method of the Aztecs, at least with regard to the absence of lime juice. 

One final note: this particular Sonoran guacamole recipe adds two types of chiles - a roasted Anaheim chile and a serrano chile. The latter chile obviously provides heat to the dish and, if a serrano is too much heat for you, then you can substitute a jalapeno pepper. But, don't use a green pepper, you need to have some kick in the guacamole. The former chile chile provides some smoky and even sweet elements.  If you cannot find Anaheim chiles, you can substitute a poblano pepper. 

CHILE VERDE GUACAMOLE

Recipe from NYT Cooking

Yields 3 cups

Ingredients:

• 1 fresh Anaheim chile
• 1 serrano chile, finely chopped
• 3 tablespoons finely chopped white onion
• 2 tavblespoons coarsely chopped cilantro leaves and tender stems
• 1 teaspoon kosher or sea salt, plus more to taste
• 3 ripe avacados, haved and pitted, diced and mashed

Directions: 

1. Prepare the Anaheim chile. Place the Anaheim chile on a small baking sheet covred with aluminum foil. Roast it under the broiler, flipping a couple of times, until the chile is wilted and its skin is completely charred and wrinkly. (Alternatively, you can char the chile direclty on a hot comal or a cast-rion pan set over medium heat, or a grill set to high.)

2. Continue to prepare the Anaheim chile. Place the charred Anaheim chile in a plastic bag and close it well. Let it steam and sweat for 5 to 10 minutes. 

3. Prepare the rest of the ingredients. As the Anaheim chile steams, add the serrano chile, onion, cilantro and salt in a bowl or molcajete, and mash until combined. add the avacado and continue to mix and mash until you have formed a chunky puree.

4. Finish the dish. Once the Anaheim chile is cool to handle, remove fromthe bag, slip off the charred skin adn make a slit down the side and remove the seeds and stem. You could rinse the chile under a thin stream of water to help remove the seeds or rinse it off by dipping it into a bowl of water. Finely chop the Anaheim chile. Add to the avocado mixture and stir to combine. Season to taste with salt. 

PEACE.

Tacos de Chapulines con Tequila y Guacamole

One of the benefits of a personal food blog, as well as the desire to learn more about food, is the moment of discovery. If I just lived my life in a suburban city in the United States, in my own little bubble or cocoon of daily existence, there is a lot that I would never, ever come across. This blog has served as the primary means through which I can learn more about food. It has led me down paths that I know I would never have walked otherwise. 

One such path led me to eating fried grasshoppers.

They are called chapulines, and, have been a fixture of the cuisine of indigenous peoples in Mexico and Central America. The little grasshoppers were an important source of protein before Spanish conquistadors and colonizers brought domesticated animals like pigs and cows. People would head out early in the morning, when it was cooler, to collect the grasshoppers. (Apparently, grasshoppers are less active when it is cooler, rather than in the heat of the day.) They would bring back the catch, and prepare them on a comal, which is a flat, cast iron griddle on which the grasshoppers would be toasted or fried. Once cooked, the grasshoppers would be seasoned with garlic, lime, salt and chiles. 

To state the obvious, I did not go out into fields to catch grasshoppers. I also did not toast them on a comal or any other griddle. As someone who lives in the suburbs of a city, I ordered a package of chapulines online. The grasshoppers came pre-seasoned with salt, lime and chiles, which was okay for the preparation that I had in mind. 

My goal was to recreate my very first experience eating chapulines. It was at Oyamel, a restaurant owned by renown chef, Jose Andres. The restaurant's menu included (and still includes) a chapulines taco. The menu described the taco as including grasshoppers sautéed with shallots, tequila and served with guacamole. Channeling my inner Andrew Zimmern (the host of Bizarre Foods), I ordered the taco. When I took my first bite, I noted the crunchy texture of the grasshoppers, which was well contrasted with the smoothness of the guacamole. 

For my effort, I decided to give a little nod to the region of Mexico that is most associated with chapulines ... Oaxaca. I found a recipe for Oaxacan guacamole from Bricia Lopez's Oaxaca cookbook (which is an excellent cookbook). That would serve as the basis for my taco. I then used the grasshoppers I purchased online, sautéing them in some oil with the shallots and finishing it with what was basically a shot of tequila. 

The recipe was very good, reminding me of what graces the plate at Oyamel. The biggest difference was the saltiness of the chapulines, which was due to the package that I purchased. When I make this dish in the future, I will have to figure a way to lightly rinse off some of that salt. This rinse will be necessary especially if (and when) and I try to incorporate them into other recipes, such as tlyuda.

TACOS DE CHAPULINES CON TEQUILA Y GUACAMOLE

Guacamole recipe from Bricia Lopez, Oaxaca, pg. 252

Serves 4

Ingredients (for the tacos):

• Corn tortillas
• 1 cup chapulines (plain, lime/salt, adobo or chipotle)
• 2-3 tablespoons tequila
• 1/4 small shallots, julienned or chopped finely
• 2 tablespoons olive oil or vegetable oil

Ingredients (for the guacamole):

• 6 tablespoons fresh lime juice
• 1 teaspoon sea salt
• 1 cup fresh cilantro, chopped
• 1 serrano chile, stem removed
• 1/4 dried oregano
• 3 avocados, pitted and peeled

Directions:

1. Prepare the guacamole. Blend the lime juice, cilantro, sea salt, chile and oregano in a blender. In a large mixing bowl, mash the avocados. Pour the lime mixture over top and mix until everything is well combined.

2. Prepare the chapulines. Heat the oil in a skillet. Add the shallots and sauté for a few minutes. Add the chapulines and continue to fry until crispy. Add the tequila and keep stirring for another minute or two. 

3. Finish the dish. Warm the corn tortillas. Spoon the guacamole in the center of the taco and top with the chapulines. Serve immediately. 

PEACE. 

Iron Chef: Octopus

If memory serves me right, it has been a long time since I have stepped foot in Savage Bolek Kitchen Stadium.  My last challenger -- Radish Sprouts -- got the better of me.  While the three dishes each highlighted a certain creativity (for who would have ever thought of a radish sprout broth), the execution fell short of the expectations that I had set for myself. 

After that challenge, I decided to take a sabbatical from the Iron Chef battles. I needed to work on my creativity, my skills and my dishes.  As the days, weeks and months passed, I spent my time trying new foods, cooking with new ingredients, and honing my skills. 

But, as helpful as this time away from Savage Bolek Kitchen Stadium has been, the Iron Chef must return to face another challenger.  A challenger who could be as creative and crafty as the Iron Chef.  Coming from far away, this challenger will present the Iron Chef with many more opportunities to express not only his creativity, but his love for cuisines around the world.

Allow me to introduce the challenger ... OCTOPUS. 

FIRST COURSE

The first course is a nod to Japanese cuisine, with Taku Su, a cold salad that combines octopus with cucumbers and seaweed.  All of the ingredients are tied together with a vinaigrette of soy sauce and rice wine vinegar with sugar and salt to round out the taste .

TAKO SU (OCTOPUS SALAD)

Recipe from Just One Cookbook

Serves 2

Ingredients (for the octopus):

1/4 pound octopus cooked, sliced thinly

1/2 English Cucumber

1/2 tablespoon dried wakame seaweed

1/2 tablespoon toasted white sesame seeds

Ingredients (for the vinaigrette):

3 tablespoons rice vinegar

1 1/2 tablespoon granulated sugar

1 teaspoon soy sauce

1/8 teaspoon kosher salt

1 teaspoon toasted white sesame seeds

Directions:

1.  Prepare the octopus. Slice the octopus very thinly.  

2. Prepare the cucumber.  Alternatively peel a 1/2 inch side strip lengthwise, leaving a strip intact.  With this method, the cucumber slices have some decorative dark green accents and a little bit of extra crunchiness.  Cut the cucumber into small pieces using the cutting technique Rangiri.

3.  Prepare the seaweed.  In a small bowl, soak the dried seaweed in warm water.  Let it soak for 15 minutes.  Drain and squeeze the liquid out.  Set aside.

4.  Prepare the vinaigrette.  In a medium bowl, combine all the ingredients for the vinaigrette.

5.  Finish the dish.  Add the cucumber, octopus, seaweed and sesame seeds and toss all together.  Chill in the refrigerator for 15 to 30 minutes.  Serve immediately.  

SECOND COURSE

The second course takes its inspiration from Mexican cuisine, with the octopus being served with a sauce featuring the smoky heat of ancho chiles and the sweetness of honey.  Much like the Tako Su, the mild flavors of the octopus work as a tableau upon which the flavors of the sauce can show themselves.  The hardest part is making sure that the octopus itself, as the secret ingredient, is not eclipsed by that sauce. 

GRILLED OCTOPUS WITH ANCHO HONEY SAUCE

Recipe adapted from Tom Colicchio

Serves 2

Ingredients (for the octopus):

1/2 pound octopus tentacle, cooked

Ingredients (for the sauce):

2 dried ancho chiles
1/2 cup apple cider vinegar
1 garlic clove, minced
3 tablespoons of honey
1/8 cup of grapeseed oil or vegetable oil

Directions:

1.  Prepare the sauce.  Toast the chiles over moderate heat, turning, until fragrant and pliable, 2 to 3 minutes.  Add the vinegar, honey and garlic and bring just to a simmer.  Remove from the heat and let stand until the chiles are softened, about 20 minutes.  transfer to a blender and puree until smooth.  With the machine on, add the grapeseed or vegetable oil until incorporated.  Season the sauce with salt.

2.  Prepare the grill or broiler.  Heart the grill or broiler.  Grill the cooked tentacle until the suckers start to crisp and brown around all of the edges, about 4 minutes.

THIRD COURSE

For the final dish, I draw upon Hawaiian cuisine.  This is a play on the popular dish of Ahi Poke; however, instead of the rare tuna being the star of the poke, it is octopus.  The avocado, tomato and onions in this dish, combined with the lemon juice, provide a very bright background that allows the octopus to take the center stage.  The fish sauce provides that salty, umami flavor that rounds out the dish . 

HAWAIIAN OCTOPUS POKE

Recipe adapted from Cookpad

Serves 2

Ingredients:

1/2 pound octopus tentacle, cooked

1 avocado
1/2 tomato
1/4 onion
1 bunch green onions
1 tablespoon white sesame seeds
1 tablespoon lemon juice
1/2 teaspoon fish sauce
1/2 clove grated garlic
1/2 tablespoon sesame oil

Directions:
1. Prepare the avocado. Pit the avocado, peel and dice.  Put the diced avocado into a bowl and mix with 1 tablespoon of lemon juice to prevent discoloring.

2.  Prepare the onion.  Cut the onion in half and slice thinly along the grain.

3.  Prepare the octopus.  Slice the octopus.  Put it in a bowl and mix with the fish sauce and garlic.

4.  Prepare the rest of the ingredients.  Cut the tomato roughly and chop a generous amount of green onions.

5.  Combine ingredients: Put the avocado, onion, tomato, green onions, sesame oil and white sesame seeds in a bowl and mix.  Chill in the refrigerator.

6.  Plate the dish.  Just before plating, add the octopus and mix well.  

Grilled Mahi Mahi with Tomatillo Sauce

This post has been in the queue for a very long time.  Every time I look at it, I remember how much work I have to do on presentation.  I think the food that I cook is good, but it is not always very pretty looking.  This picture reminds me of that, namely because of how the sauce was ladled onto the Mahi-Mahi fillet.  This tomatillo sauce is very delicious, and it is something that could go well with not just fish fillets, but other seafood as well.  As delicious as this sauce is, I think I do it some disservice when it came to the presentation of the dish.  

In any event, I have previously blogged about the Mahi Mahi, but I have not really discussed the tomatillo. A green little fruit encased somewhat in a papery husk.  The fruit start out with a tangy note, but, as it ripens, the tomatillo becomes sweeter.  That is why you what to find and buy green tomatillos, and, preferably ones that are still in their husks.  The quality of the tomatillo can, in many ways, be shown by the state of the husk.  The husk should be a light brown, and it should not be dry or shriveled.  If you can find small tomatillos still in a husk, you are good to go when making a sauce such as the one that went with this Mahi-Mahi.

This recipe comes from a book entitled Wine & Food, which was written by Joshua Wesson.  The book provides recipes along with wine pairings, such as a Sauvignon Blanc or a white Rioja, which were the pairings suggested for this recipe.  

GRILLED MAHI MAHI WITH TOMATILLO SAUCE

Recipe from Wine & Food, pg. 61

Serves 4

Ingredients:

3 or 4 tomatillos

4 green onions, about 6 inches of the green tops

1 tablespoon plus 1 teaspoon of extra virgin olive oil, 

     plus oil for brushing

1 small clove garlic, finely chopped

1/2 small avocado, peeled and coarsely chopped

1/2 cup lightly packed chopped fresh cilantro leaves and tender stems

1 tablespoon fresh lime juice

1 teaspoon honey

1 teaspoon finely chopped jalapeno chile 

Kosher salt

4 mahi mahi filets (6-7 oz each)

Freshly ground black pepper

Directions:

1.  Prepare the grill.  Prepare a charcoal or gas grill for direct heat cooking over high heat or preheat the broiler.

2.  Prepare the vegetables.  Discard the papery husks from the tomatillos, rinse them under cold water and pat them dry with paper towels.  Brush the tomatillos and green onions with 1 teaspoon of oil and place on the grill rack.  Cook the vegetables, turning once or twice, until lightly charred on both sides, 4-5 minutes total for the onions, and 6-8 minutes total for the tomatillos.  The tomatillos will have softened and started to release their juices.  

3.  Prepare the sauce.  Transfer the tomatillos to a food processor and the green onions to a cutting board.  Coarsely chop the onions and add to the food processor along with the garlic, avocado, cilantro, and 1/2 teaspoon salt.  Process until the mixture is smooth.  Transfer to a bowl, then taste and adjust the seasoning with lime juice and/or salt. 

4.  Prepare the fish.  Lightly brush the fish fillets on both sides with oil and then season on both sides with salt and pepper.  Place the fillets on the grill rack.  Cook, turning once about halfway through cooking until opaque throughout when tested with a knife tip, 8-10 minutes total.    

5.  Finish the dish.  Transfer the fillets to warmed individual plates.  Spoon the sauce over the fish, dividing evenly and serve right away.

ENJOY!

Iron Chef Night -- RADISH SPROUTS

It has been more than five years since I submitted myself to an Iron Chef challenge.  The challenge is just what the name suggests (assuming you watched either the original Iron Chef show or the American version).  I would give myself one ingredient -- the not so secret ingredient (after all, I have to decide what to use) -- and then come up with three to four dishes that feature the ingredient in some way.  

To date, I have posted five such challenges.  The secret ingredients for these events were corn, mussels, beef bone marrow, mushrooms and Vidalia onions.  With each challenge, the goal was to make dishes based on my thoughts and ideas, with little to no help from recipes.  Some challenges were successful.  Other challenges were less so.  Still, it was a chance for me to enjoy my hobby in a way that I enjoyed watching the Iron Chef show (the original version, as well as the American version, at least for a while).  

Iron chef challenges take a lot of work, both with respect to formulating ideas and the actual execution.  If you watched either show, you would know that the chefs have 1 hour to make their dishes. In reality, if I recall correctly, the chefs are given a few ingredients ahead of time to start the mental process of coming up with dishes.  

For my most recent challenge, I had a little advanced notice of the ingredient.  I received a Back to the Roots Water Garden, which is an aquarium on top of which you can grow herbs and small plants.  The kit came with seeds for radish sprouts and wheatgrass, which I used to plant my first "crop."  The planting went very well and I ended up with a lot of radish sprouts and wheatgrass.  The question was what to do with all of that.  

Hence, the first Iron Chef challenge in more than five years.  Given the fact that I had never cooked with radish sprouts before, I had to rely a little more on recipes than in the past. 

FIRST COURSE

The first dish is a watermelon salad with cilantro, radish sprouts and feta cheese.  This dish is based on a recipe from Saveur.  That recipe called for the use of Cotija, a Spanish cheese.  I could not find any of that cheese at my local store, so I went with an ingredient that I thought would come somewhat close in at least texture ... feta cheese.  Overall, this was probably the best dish of the night. 

WATERMELON SALAD WITH CILANTRO, 

RADISH SPROUTS AND FETA CHEESE

Recipe adapted from Saveur

Serves 6-8

Ingredients:

1 small seedless watermelon (3-4 pounds), rind removed,

     cut into 1 inch cubes

1/4 cup olive oil

2 teaspoons sugar

1/2 teaspoon red chile powder

Zest and juice of 1 lime

Kosher salt, to taste

6 ounces of Feta cheese cut into 1/2 inch cubes

Freshly ground black pepper, to taste

1 cup lightly packed cilantro leaves

2 1/2 ounces radish sprouts

Directions:

Place watermelon pieces in a large bowl.  Whisk olive oil, sugar, chile powder, lime zest, and juice, salt and pepper in a bowl.  Pour over watermelon.  Add remaining ingredients, tossing to coat.  Adjust salt and pepper as needed.

SECOND COURSE

The second course (and the third one) tested my challenge to adjust recipes on the fly.  The second dish was supposed to be Mexican Avocado Spread Sandwiches.  To make a sandwich, you need bread.  I thought I had bread at home so I did not buy any at the store.  Turns out, no bread at home.  However, Clare bought a flatbread from Costco, which meant that we had a lot of flatbread.  So, I went with a flatbread concept, rather than a sandwich.

MEXICAN AVOCADO SPREAD FLATBREAD 

WITH SPROUTS

 Recipe adapted from Foodfaithfitness

Serves 2

Ingredients:

1/4 cup avocado, mashed, about 1/2 small avocado

2 tablespoons of salsa

1 teaspoon of fresh lime juice, plus additional for serving

1 teaspoon garlic, minced

1/2 teaspoon cumin powder

1/4 teaspoon chile powder

Salt, to taste

Freshly ground pepper, to taste

2 flatbread pieces, toasted

1 large tomato, sliced

1/2 cucumber, sliced

1 cups sprouts
1/4 cup cilantro, roughly chopped

Directions:

1.  Prepare the avocados.  In a medium bowl, mash together the avocado, salsa, lime juice, garlic, cumin, chile powder and a pinch of salt and pepper.

2.  Prepare the sandwiches.  Divide the avocado mixture evenly between two slices of bread, spreading evenly.  Divide the tomato slices between 2 slices of bread, followed by the cucumbers and sprouts.  Squeeze fresh lime juice over the sprouts and top each slice of bread with chopped cilantro.  Add more salt and pepper, to taste.  Cover with remaining slices of bread, cut, and serve.

THIRD COURSE

For my last course, I wanted to do something a little "fancy."  Unfortunately, it was a little flat.  The dish was supposed to be Sesame Marinated Salmon with a Radish Sprout Relish.   I wanted to incorporate the wheatgrass into the relish, so I decided to juice the wheatgrass with some radish sprouts and ginger.  It was at this point that the relish went out the door quickly. I still can't tell you what exactly I was thinking but I quickly had to turn the relish into a broth.  And that really did not work because the broth got lost in the rice, leaving only the bits of wheatgrass and radish sprouts along the edges. 

SESAME MARINATED SALMON

WITH RADISH SPROUT BROTH

A Chef Bolek Original

Serves 2

Ingredients:

1/8 cup mirin (sweet Japanese rice wine)

1 tablespoons unseasoned rice vinegar

1 tablespoon minced green onions

3/4 tablespoons minced fresh ginger

1 teaspoon sesame seed oil
1 teaspoon ground ginger

2 six-ounce fillets of Sockeye Salmon

1/2 cup of radish sprouts

1/2 cup wheatgrass

1/4 cup sweet onion, minced 

1/4 tomato, minced

Directions:

1.  Prepare the marinade.  Whisk the mirin, rice vinegar, green onions, ginger and sesame seed oil together.  Add salmon, turn to coat.  Cover and chill for at least 30 minutes.

2.  Prepare the broth.  Put wheatgrass, a small amount of sprouts and ginger in a blender.  Add 1/4 cup of water.  Liquify the ingredients and transfer to a small pot.  Add a little more water to make the amount of broth that you need and turn the oven on to medium to heat.  

3.  Cook the salmon.  Preheat broiler.  Line baking sheet with foil, spray with non-stick spray.  Line up fillets, skin side up.  Broil 5 to 6 inches from heat source until skin is crisp, about 2 minutes.  Use metal spatula, turn salmon over.  Broil until salmon is just cooked through and golden brown on top, about 4 minutes.

4.  Plate the dish.  Place some rice in the middle of the dish.  Place the salmon over the rice and pour the broth gently around the edges of the rice.

*        *         *

With the cooking at an end, it reminded me that I am a little rusty when it comes to the Iron Chef Challenge.  Some of the difficulty could be due to the ingredient.  It is hard to think of dishes that use radish sprouts.  However, I also need to work on my flexibility when it comes to cooking on the fly.  I used to be fairly good at it, but just like anything else, it becomes a little rigid when not properly exercised. So, I hope that I will be able to do another Iron Chef Night soon.  And with an ingredient that is more in my wheelhouse ... like porterhouse steaks.

ENJOY!

Grilled Opah, Garlic Shrimp, and Avocado-Mango Salsa

I stood at the seafood counter of a grocery store staring at four letters.  That is right, four letters, which comprised one word. That one word gave raise to a whole lot of thoughts.   The four letters - O ... P ... A ... H.  That word -- Opah -- is an amazing and interesting fish that I had only heard of but which I never seen either whole or fileted.  Now, I had it within my grasp and I was lucky enough to have the opportunity to cook with this amazing fish.

I am not the only one to feel lucky when I set my sight upon an Opah.  These deep water fishes are sometime bycatch on tuna boats.   For a tuna fisherman, to catch an Opah brings good luck.  The fisherman never sold the Opah, perhaps because they believed that would tarnish the good luck.  Instead, they would give it away, giving those who would ordinarily never come across the fish the opportunity to learn about it and cook with it. 

The Opah in all of its glory.

Very little is known about this oddly shaped fish.  What is known is that these fish appear to live their entire lives in the open ocean.  Opah do not swim in schools; instead, they choose to swim around tuna and billfish.  The Opah stands out from the slimmer and sleeker fish.  The round, silver bodies are highlighted by reddish-orange hues and fins.  It should be noted that those round bodies are rather large, with the average weight being approximately 100 pounds.

According to Hawaiian Seafood, an opah has three types of flesh, each with a different color. Behind the head and along the backbone is an attractive orange colored flesh. Toward the belly, the flesh pales to a pink color. The fish's cheeks yield dark red flesh. These types of flesh all cook to a white color. Opah is a rich source of protein, niacin, vitamin B6, vitamin B12, phosphorus, and selenium. It also provides about 1800 mg of omega-3’s (DHA and EPA) per 4 ounce serving of fresh fish.

As I stood at that seafood counter, I was most likely looking at the belly flesh, as it was rather pale in color.  The opah flesh is very meaty, almost tuna like appearance.  This bodes well for the use of rubs or other flavors, but I decided to keep it simple.  Sea salt and freshly ground black pepper. I decided to make a salsa that could top the fish.  Recipes suggested an avocado-mango salsa, which I decided to use as a guide for the salsa in this recipe.  I also garnished the fish with a few shrimp marinated with garlic and other spices.  

GRILLED OPAH, GARLIC SHRIMP, AND

AVOCADO-MANGO SALSA

A Chef Bolek Original

Serves 4

Ingredients (for the Opah):

1 pound of Opah

1 pound of asparagus

1/2 lemon juiced

Sea salt

Freshly ground black pepper

1/4 cup of olive oil

Ingredients (for the Garlic Shrimp):

1 pound of 16-20 count shrimp, deveined, but with shells

1/2 lemon juiced

2 teaspoons garlic powder

2 teaspoons onion powder

1/4 teaspoon crushed red pepper

Sea salt

Freshly ground black pepper

1/3 cup of olive oil

Ingredients (for the Avocado-Mango Salsa):

1 mango, pitted, peeled and diced

1 avocado, pitted, peeled and diced

1 jalapeno pepper, seeded and diced

1 clove of garlic, minced

1 lime juiced

1/4 cup cilantro, roughly chopped

Sea sealt

Freshly ground black pepper

Directions:

1.  Prepare the shrimp and asparagus.  Add the olive oil, lemon juice, garlic powder, onion powder, and crushed red pepper in a ziploc bag..  Add the shrimp and marinate for 10 minutes.  Add the olive oil, lemon juice and asparagus to another ziploc bag.  Season the shrimp and the asparagus with sea salt and freshly ground black pepper.

2.  Prepare the salsa.  Combine all of the ingredients for the salsa in a non-reactive bowl.  Gently stir to mix the ingredients.  Set aside in the refrigerator.  

3.  Grill the opah, shrimp and asparagus.  Heat the grill on high.  Skewer the shrimp on wooden skewers.  Oil the grates.  When the grill is ready, add the opah, shrimp and asparagus.  The opah should be grilled until just cooked through, about 3 to 6 minutes per side.  The shrimp should be grilled until just cooked through, about 2-3 minutes per side.  And the asparagus should be grilled for about 2 to 3 minutes per side.  

4.  Plate the dish.  Place the asparagus in the middle of the plate.  Place the Opah on top of the asparagus and spread the shrimp around the Opah. Spoon the salsa over the Opah and the shrimp.  

ENJOY!

Beer Braised Turkey Tacos with Chipotle Guacamole

Deborah Schneider, the author of Amor y Tacos, once said, "The immediacy of a taco, handed to you hot from grill and comal, can’t be equaled. You can stand there and eat yourself silly with one taco after another, each made fresh for you and consumed within seconds."  She added, " a great taco rocks with distinct tastes that roll on and on, like a little party on your tongue, with layers of flavor and textures: juicy, delicious fillings, perfectly seasoned; the taste of the soft corn tortilla; a morsel of salty cheese and finally, best of all, the bright explosion of a freshly-made salsa that suddenly ignites and unites everything on your palate."  Those words provide a much better advertisement for tacos than any thirty second advertisement from the chain with the bell.  And, dare I say Schneider's words also trump the smell of chicken cooking on the flat top of another chain ... the one takes its name from a pepper and who makes far better tacos that that bell place.

Although I usually eat tacos once a week (from that place with the pepper name), I recently had the urge to make some tacos at home.  When I make tacos at home, I usually make fish tacos, like Tacos de Pescado, so I can eat with my beautiful, pescatarian wife.  This time, however, I wanted to make something different.  And, I mean truly different.  I did not just want to make chicken tacos or steak tacos.  For once, I did not even want to make carnitas tacos.  I really wanted to try new flavors and textures.

I did some research and came across a recipe for beer-braised turkey tacos.  The recipe came from Deborah Schneider.  Her recipe sounded delicious, but I had to make a few alterations and substitutions.  First, her recipe calls for a Mexican dark lager, like Negro Modelo.  I bought most of the ingredients at a grocery store that did not have Negro Modelo, so, I had to improvise.  I bought a dark lager from ... Utah.  It was Unita Brewing's Baba lager. The other alteration was that I decided to leave off the garnish of cilantro and sesame seeds.  First, the store was surprisingly out of fresh cilantro.  Second, I had other designs for the taco that would preclude sesame seeds.

As I thought about how beer-braising the turkey would introduce a lot of distinct tastes, I wanted to add additional flavors that went beyond mere sesame seeds.  My beautiful wife has made me a fan of guacamole, so I decided that I would add a spicy, chipotle guacamole to add to the tacos. This recipe for guacamole is very simple and it packs a good kick from the chipotle and adobo.  More importantly, I thought the smoky and earthy flavors from the chipotle and adobo would reinforce the malty and roasted flavors of the dark beer used to braise the turkey.  In the end, the flavor combinations worked perfectly.  I had made myself some substantial, richly flavored tacos. 

BEER BRAISED TURKEY TACOS WITH CHIPOTLE GUACAMOLE

Taco recipe adapted from one by Deborah Schneider

available at Food and Wine

Makes 12 Servings

Ingredients (for the tacos):

2 tablespoons of extra-virgin olive oil

2 pounds of turkey thighs, skin and fat removed

4 large garlic cloves, thinly sliced

1 medium white onion, cut into 1-inch dice, 

     plus minced white onion, for serving

1 large oregano sprig

1 chipotle pepper with 1 teaspoon of adobo

1/2 of an ancho or poblano pepper, diced finely,

1 2-inch cinnamon stick

1 cup of water

1 12-ounce bottle of dark beer, such as Modelo Negro

Ingredients (for the guacamole):

2 avocados
1 chipotle, diced with 1 teaspoon of adobo
1/2 red onion, diced finely
1 lime, juiced
1 teaspoon of sea salt

Directions:

1.  Brown the turkey.  In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil. Season the turkey with salt and pepper and cook over moderately high heat until richly browned all over, about 8 minutes. Transfer the turkey to a plate. 

2.  Saute the base ingredients.  Add the remaining 1 tablespoon of oil to the casserole along with the garlic, diced onion, oregano and chipotle and cook over moderate heat, stirring, until the onion is softened, about 8 minutes. Add the tomato, ancho or poblano pepper (reserve some for a topping on the tacos) and cinnamon stick and cook, stirring, until the tomato releases its juices. 

3.  Braise the turkey.  Return the turkey to the casserole, add the beer and water and bring to a boil. Cover and simmer over low heat, turning once, until the turkey thighs are tender, about 1 hour. Transfer the turkey to a plate and let cool. Discard the oregano sprig and cinnamon stick and boil the sauce over high heat until reduced to 1/4 cup, about 12 minutes. 

4.  Prepare the guacamole.  Add the avocados, chipotle with adobo, red onion, lime and sea salt in a bowl.  Mash and mix all of the ingredients together until you achieve the desired consistency.

5.  Finish the dish.  Preheat the oven to 350°. Wrap the tortillas in foil and bake for about 8 minutes, until softened and heated through. Remove the turkey meat and shred it. Transfer the sauce to a food processor and puree. Return the sauce to the pot and stir in the shredded turkey. Season with salt and pepper.

6.  Plate the tacos.  Spoon the turkey onto the tortillas. Top with minced onion and minced pepper. Serve immediately.

That quote from Deborah Schneider at the beginning of this post ends as follows: "At the end of our two or three-bite taco you just want to repeat the experience until you are sated."  I can truly say that, at the end of eating one of these beer-braised turkey tacos, with the chipotle guacamole, I truly wanted to eat another ... and another ... and another....

ENJOY!

Southwestern Bean Burgers with Jalapeno Guacamole and Chipotle Fries

Recently, I wanted to make black bean burgers for my beautiful Angel.  I soon learned that there are a seemingly endless number of black bean burger recipes on the Internet.  I reviewed several of those recipes, but none of them really stood out to me.  As I began to wonder what to do, I came across a recipe for Southwestern Black Bean Burgers for Chipotle Sweet Potato Fries, which was provided by Katherine Martinelli on her website.  The recipe incorporated chipotle peppers and adobo into the burgers.  I have previously professed my love for chipotle peppers in connection with The Inferno Steak recipe.  So, with the opportunity to use chipotle chiles, I chose Martinelli's black bean burger recipe.  

As I got ready to make the dish, I made a couple of changes to the recipe.  The biggest change was the substitution of sweet potatoes with regular potatoes.  I am not a big fan of sweet potatoes and so I decided that I would use Russet potatoes in their place.  The other major change is that I decided that I would make a guacamole to serve with the bean burgers.  I found a fairly basic recipe for guacamole on the Internet, which was posted by Bargain Briana, and I was ready to make the meal.

There was one curveball.  I bought all of the ingredients that I needed for the black bean burgers, fries and guacamole, except one ... the buns.   Unwilling to head back out to the grocery store, I decided to improvise and used slices of a beefsteak tomato for the "buns."  The tomato slices actually were much better than a bun, the substitution reduced the amount of carbohydrates and lightened the dish. 

SOUTHWESTERN BLACK BEAN BURGERS WITH 

JALAPENO GUACAMOLE AND CHIPOTLE FRIES 

Recipe for the burgers and fries adapted from Katherine Martelli

Recipe for the guacamole adapted from Bargain Briana

Serves 2 to 4

Ingredients (for the burgers):

1 (14 ounce) can of black beans, drained and rinsed

1/2 cup of corn kernels (defrosted, if frozen)

1 chipotle in adobo (from can, reserve the rest for later)

1/2 teaspoon adobo liquid

1/4 cup of cilantro, chopped

1 egg

1 cup of bread crumbs

1/2 teaspoon garlic powder

1 very large beefs steak tomato

Salt

Ground pepper

Ingredients (for the Chipotle Fries):

2 Russet potatoes, cut into thick matchsticks

1/4 cup olive oil

1/2 teaspoon of chipotle powder

Ingredients (for the Jalapeno Guacamole):

2 avocados, ripe

1 red onion, diced

1 lime

1/2 bunch of cilantro

Salt

Pepper

Directions:

1.  Prepare the chipotle fries. Preheat the oven to 400 degrees Fahrenheit.  Toss the fries with the olive oil, chipotle powder and salt.  Lay the fries on a baking sheet and bake for 30 to 45 minutes, until tender and starting to get crispy.   Shake the fries halfway through the baking.  

2.  Prepare the bean burgers.  Put the black beans, corn, chipotle, adobo liquid and cilantro in a food processor.  Transfer to a bowl, add the egg, bread crumbs and garlic powder.  Mix all of the ingredients together.  Season with salt and pepper.  Form into two large or four small even patties.  Place the patties on a baking sheet and refrigerate for at least 15 minutes.  

3.  Prepare the jalapeno guacamole.  Add the avocados, red onion, lime juice, jalapeno pepper, cilantro, salt and pepper in a bowl.  Mash the avocados and all of the other ingredients until the desired consistency is reached.  

4.  Cook the burgers.  Heat the vegetable oil in a skillet over medium heat.  Add the black bean burgers and cook until browned on both sides, flipping once, about 8 minutes total. 

Overall, this dish impressed me.  I am not a big fan of black bean burgers, but the use of chipotle peppers in the mix really provided the burger with a spicy, smoky kick.  Clare really liked this dish as well, which means that I'll be making it again. 

ENJOY!

Ancho Chipotle Rockfish Burgers with Oaxacan Guacamole

One day, my beautiful Angel, Clare, said that she really wanted some guacamole.  Those words got me to thinking ... how could I make some awesome and different guacamole for her.  I ran through some different ingredients in my head and I did a couple Google searches.  I ultimately decided to make some Oaxacan guacamole.  

The recipe caught my attention because I am fascinated with Oaxacan cuisine, especially the use of sauces and moles.  The principal difference between Oaxacan guacamole and other guacamole is the use of garlic.  A lot of garlic.   After I settled on a recipe, I got to thinking about how to serve the guacamole.

Being an amazing cook herself, Clare once made Salmon Burgers with an Ancho Guacamole.  I decided that I would work off of that recipe.  However, instead of using salmon, I used rockfish.  The Chesapeake Bay has large, sustainable populations of rockfish, which makes it my usual go to for any fish course.  So, I decided to make rockfish burgers. 

Given I was making rockfish burgers with the Oaxacan guacamole, I decided to give the rockfish a little Mexican kick.  I added a little ancho chile powder and some chipotle chile powder to the ground fish.  I also decided to double down on the chipotle flavor by using a chipotle mustard.  If you do not have any chipotle mustard, you could just use plain ground mustard.

ANCHO CHIPOTLE ROCKFISH BURGERS

WITH OAXACAN GUACAMOLE

Recipe for guacamole adapted from Whole Food Markets

Serves 2-4

Ingredients (for the rockfish burgers):

1 pound of rockfish fillet

1/2 cup of panko bread crumbs

1 tablespoon of lemon juice

1/4 teaspoon of ancho powder

3 tablespoons of Lusty Monk Chipotle Mustard

    (or substitute with 3 tablespoons of ground mustard

    and one-half teaspoon of chipotle powder)

1 teaspoon of ground mustard

Salt, to taste

Ground black pepper, to taste

2 tablespoons of vegetable oil

Kaiser rolls

Ingredients (for the Oaxacan Guacamole):

4 avocados, mashed

Juice from one lime

3 garlic cloves, thinly minced

5-6 green onions, thinly sliced

1 cup of cilantro, chopped

1 jalapeno, diced

Directions:

1.  Prepare the rockfish burgers.  Pulse the rockfish in a food processor about a dozen times until it is chopped well.  Transfer the fish to a bowl, and add the bread crumbs, lemon juice, mustard, ancho powder, salt and ground black pepper.  Mix thoroughly with your hands.  Form four patties.  Refrigerate the patties for about twenty to thirty minutes.

2.  Prepare the salsa.  Mix avocado with lime juice and then stir in garlic, onions, cilantro and jalapeno peppers. 

3.  Cook the rockfish burgers.  Heart the vegetable oil on high.   Add the burgers and reduce the heat to medium high.  Continue cooking for about eight minutes, and flip the burgers.  Cook for eight more minutes or until done.  

4.  Plate the dish.  Place a rockfish burger on each roll.  Spoon a large dollop of guacamole on top of the burger.  Serve immediately.  

PAIRING THIS RECIPE

When thinking about what to pair with this dish, I decided that a smooth, rich white wine would work well.  I think that a Chardonnay, Viognier, or Sémillon.  A couple of wines that I have reviewed that may go well with the Ancho Chipotle Rockfish Burgers with Oaxacan Guacamole are the following:

L'Ecole No. 41 -- Columbia Valley Sémillon

100% Sémillon

Walla Walla, Washington USA

Flavors of melon, pair and apple

Sugarloaf Mountain Vineyard -- Chardonnay

100% Chardonnay

Comus, Maryland, USA

Flavors of apple and pair

 ENJOY!

Mahi-Mahi "Mojo" with Aleppo Pepper

The word, mahimahi, means "very strong" in Hawaiian. On the eastern coast of the United States, Americans use mahimahi --or  Mahi-Mahi -- to refer to the common dolphinfish.  A slightly odd looking fish, with a big head and long dorsal fin that runs the length of its body.  The oddness of the fish is lost in the beauty of its colors.  The body is an iridescent blue green, with golden fins and a forked tail.  The fish is a favorite amongst sport fishermen, who often look for floating debris or fish buoys, because such locations are often good spots to find these fish.

The dolphinfish is a sustainable fish, especially if caught in the Atlantic ocean.  Fishermen use troll and pole and line to catch dolphinfish along the east coast.  In addition, according to Seafood Watch, there is strict regulation when it comes to dolphinfish, thereby helping to keep the catch within manageable limits.  Add the fact that dolphinfish are fast growing and fast maturing fish, they are able to maintain their populations better than other fish.  Mahi-Mahi is also a good alternative along the western coast of the United States, as well as in Hawaii, but the regulations are not as strict as in the east.

This recipe starts with my own version of a "mojo," a Cuban marinade.  Typically, a mojo is made with sour orange juice, but I like using a combination of citrus, such as oranges, lemons and limes.  I have used a mojo marinade in the past, when I made Atun Mojo (or Tuna Mojo).  The marinade time is important because, if you let it marinate for too long, you will have ceviche.  For this recipe, I just wanted a hint of citrus in the flesh of the dolphinfish.  I let it marinate for about fifteen minutes.  It could marinate for a little longer, but I would not marinate the fish for longer than thirty minutes total. 

MAHI-MAHI "MOJO" WITH ALEPPO PEPPER

A Chef Bolek Original

Serves 2

Ingredients:
1 pound of Mahi-Mahi, sliced into 2 fillets
1 lemon, zested and juiced
1 lime, zested and juiced
1 orange, zested and juiced
1/2 avocado sliced
1/2 teaspoon of Aleppo pepper
7 tablespoons of canola oil
3 cloves of garlic, diced
Several springs of thyme
Salt, to taste
Ground pepper, to taste

Directions:
1.  Marinate the mahi-mahi.  Salt and pepper the Mahi-Mahi.  Add four tablespoons of canola oil, lemon juice, lime juice and orange juice to a Ziploc bag.  Add the fish and let it marinate for about fifteen minutes.  Preheat the oven at 350 degrees Fahrenheit.

2.  Saute the fish.  Pour the remaining oil into an oven-proof pan.  Heat on medium high heat.  Remove the fish from the marinade and pat dry.  Add the fish, skin side down.  Cook for about five minutes.  Cook each of the remaining sides for about a minute or two per side.  Return the fish to skin side down.

3.  Cook the fish.  Place the pan in the oven for at least five minutes.  Check the fish for firmness.  If the fish is firm to the touch, it is finished.  If it is not, cook it for a few minutes more. 

4.  Plate the dish.  Set the fish on top of the couscous.  Top the fish with slices of avocado and the zest from the lemon, lime and orange. Sprinkle the Aleppo pepper over the fish and couscous.

ENJOY!

Soft Shell Crab Po-Boy with Avocado Remoulade

In a prior post about soft shell crabs, I noted that, as a cook, the months of May through September are special to me.  During this time, fresh soft shell crabs are available at local supermarkets and seafood markets.  On our way back from our Outer Banks vacation, Clare and I bought a dozen jumbo soft shell crabs from Endurance Seafood in Kill Devil Hills, North Carolina.  While I normally buy soft shell crabs fresh, Endurance Seafood was sold out of fresh soft shell crabs.  All they had left were frozen soft-shell crabs.  Still, I could not pass up the opportunity to buy those frozen crabs because it would provide me with a supply of those delicious crustaceans for experimenting with different dishes. I have previously used two of the jumbo soft-shell crabs as part of my Iron Chef Night: Vidalia Onion cooking experience.  However, my mind still works on recipes that we could make for the remaining soft shells that are sitting comfortably in our freezer.

 One recent recipe that I decided to make was Soft Shell Crab Po-Boys with a Remoulade.  Although I like remoulade sauces, I am not a big fan of mayonnaise, which is usually a principal ingredient in a remoulade.  I cannot say that I avoid mayonnaise altogether, because many people have witnessed me eating a tuna salad or chicken salad sandwich.  However, if I can avoid the ingredient, I will do that, even if it requires additional steps or searching out new ingredients.  Fortunately, I came across a recipe for an Avocado Remoulade.  I made this recipe as a topping for the Soft-Shell Crab Po-Boy Sandwiches and it was a great success.  This recipe will be my go-to whenever I need a remoulade.

On other thing about this recipe, many seafood po-boys involve deep frying the fish or shellfish.  You can certainly deep fry soft shell crabs.  For this recipe, however, I sauteed the soft-shell crabs.  I believe that soft shell crabs taste best when they are lightly dredged with flour and sauteed on a hot pan with butter. This recipe simply reflects my personal preference.  If you want to deep fry the soft-shell crabs, just heat enough oil in a pot or a deep fryer to 360 degrees Fahrenheit. 

SOFT SHELL CRAB PO BOY WITH AVOCADO REMOULADE

Remoulade adapted from Simply Recipes
Serves 2

Ingredients (for the Soft Shell Crabs):

4 soft shell crabs

1 1/2 cups of flour

1 teaspoon of chipotle powder

1 teaspoon of onion powder

1 teaspoon of garlic powder

Salt, to taste

Ground pepper, to taste

3 tablespoons of butter

2 small french loaves

1 medium Vidalia onion, sliced

1 heirloom tomato, sliced

Lettuce leaves
French bread (or just any other bread or bun)

Ingredients (for the Avocado Remoulade):

2 avocados, cut, peeled, and cut into large dice

3 tablespoons of freshly squeezed lime juice

4 tablespoons of extra virgin olive oil

1 tablespoon of minced shallots

1 tablespoon of flat leaf parsley, chopped

1 teaspoon of Dijon or other mustard

Salt, to taste

Ground black pepper, to taste

Directions:

1.  Make the remoulade.  Add the avocado and lime juice in a food processor.  Pulse until blended.  Slowly add olive oil, pulsing until you get the desired consistency.  Add minced shallots and parsley and continue to pulse until combined.  I pulsed it a little more to maintain the consistency that I wanted, but you do not have to do that.  Remove the sauce to a bowl, add the mustard, salt and taste and stir until incorporated.

2.  Prepare the soft shell crabs.  After washing the soft shell crabs, dry them and set them aside. Spread the flour on a plate and add the spices to the flour.  Mix the spices to make sure that they are incorporated throughout the flour.  Dredge the soft shell crabs in the flour and shake off the excess flour.

3.  Saute the soft shell crabs.  Heat the three tablespoons of butter on medium high heat.  Once the butter is melted, add the soft shells carefully, shell side down.  Let the soft shell crabs cook for about four to five minutes, then flip the crabs.  Cook for about three to five minutes more.  Remove the crabs.  

4.  Plate the dish.  Construct the po-boy sandwiches by first cutting the bread in half and slicing down the side.  Spread some of the remoulade on both sides of the bread.  Place the soft shells on the bread and top with sliced onions, heirloom tomatoes and lettuce.  Then add a nice heaping spoonful of the remoulade on top.  Serve immediately.

ENJOY!

Iron Chef Night -- VIDALIA ONIONS

If memory serves me right, I did a blog post just after the Christmas holiday in which I extolled the virtues of the Vidalia onion.  I gave due respect to the history of this vegetable, noting its humble beginnings on Georgia farms and its rise to become a protected treasure of a State known more for its peaches.  The Vidalia onion is by far the sweetest of the onions.  Its fresh and gratifying flavors are born out of soil that that lacks the influences of chemicals such as sulfur, whose noxious odor and corrupting tastes ruin vegetables. The relative purity of the soil produces a sweet onion that I believe is best for all forms of cooking, including my French Onion Soup.

Alas, in my post, I lamented that Vidalia onions are available only during the spring and summer months, and, that they were unavailable for me when I wanted to make my soup during the holidays.  I had to settle for sweet onions from other parts of the country, such as Texas and California.  

However, I now have organic Vidalia Onions from Antioch Farms, in Claxton, Georgia.  So, it is time for me to use my creativity to take recipes beyond where they have gone and to showcase the truly exceptional sweetness of this onion.

ALLEZ CUISINE ...

THE FIRST COURSE

For the first course, I served a Shrimp and Vidalia Onion in White Wine Marinade.  The Vidalia Onion is sliced thinly, and then marinated with other vegetables in white wine and lemon for a couple of hours.   The onion is served with freshly steamed shrimp on fresh spinach. 

SHRIMP AND VIDALIA ONION IN WHITE WINE MARINADE

Adapted from a recipe by the Vidalia Committee

Serves 2-4

Ingredients:
1 pound of shrimp
2 Vidalia onions, sliced thinly
4 tablespoons of lemon juice
1 tablespoon of olive oil
1 carrot
1 tablespoon of sugar
2 celery stalks
1 teaspoon of basil
6 teaspoons of white wine, like Chablis or Sauvignon Blanc
Spinach leaves
Salt, to taste
Pepper, to taste

Ingredients:
1. Steam the shrimp.  Salt and pepper the shrimp to taste.  Slice all of the vegetables and separate the onion slices into rings.

2.  Whisk together the remaining ingredients and pour over the vegetables.  Marinate for 2-3 hours.  Add the steamed shrimp to the vegetables about five to ten minutes before serving and toss.

3.  Place the spinach leaves on a plate.  Top with with the vegetables and shrimp.

THE SECOND COURSE

For the second course, I served a Caramelized Vidalia Onion and Roasted Garlic Bisque.  I sauteed Vidalia onions with leeks for nearly an hour, while a whole head of garlic roasted in the oven.  The soup is created using vegetable stock, milk and white wine.  The onions and garlic are blended with the liquid, creating the bisque soup.  The sauteed onion and roasted garlic flavors complement each other.  These flavors create an earthy dish that still preserves some of the sweetness of the onion. A few pink peppercorns are sprinkled over the soup, providing a spicy contrast for some spoonfuls.

CARAMELIZED VIDALIA ONION AND ROASTED GARLIC BISQUE

Recipe adapted from Cooking Light, Jan. 1997
Serves 6

Ingredients:

1 whole garlic head

1 1/2 tablespoons of olive oil

9 cups of thinly sliced Vidalia onions (about 4 large onions)

2 1/2 cups leek, thinly sliced (about 2 medium sized leeks)

1 teaspoon of salt

1 teaspoon of dried thyme

2 tablespoons of all purpose flour

1/3 cup of dry white wine

4 cups of vegetable broth or vegetable stock

2 cups of 2% low-fat milk

6 tablespoons of fat-free sour cream

Toasted caraway seeds (optional)
Pink peppercorns (optional)

Directions:

1.  Remove the white papery skin from the garlic head but do not separate or peel the cloves.  Rub oil over the garlic head and wrap in foil.  Bake in an oven heated to 350 degrees for one hour.  Let cook for 10 minutes.  Separate cloves, squeeze out the garlic pulp and discard the skins.  the garlic aside. 

2.  Heat the 1 and 1/2 tablespoons of oil in a dutch oven or large pot.  Add the onion and leek.  Cook the vegetables for about thirty minutes, stirring often.  Add the thyme and 1/2 of salt.  Continue to cook for an additional thirty minutes or until the onions have become golden, stirring occasionally.  Once the onions have become golden, stir in the flour, add the wine and broth and bring the mixture to a boil. 

3. Reduce heat to a simmer and let it simmer for thirty minutes.  Add the garlic pulp, the remaining 1/2 teaspoon of salt, and the milk.  Continue to simmer for about eight minutes or until the mixture is thoroughly heated.

4.  Pour half of the mixture into a blender and process until smooth.  Pour the pureed mixture into a bowl.  Repeat with the remaining mixture. 

5.  Garnish with sour cream, caraway seeds or pink peppercorns if you desire.

THIRD COURSE

For the third course, I prepared Soft Shell Crabs with a Tomato Onion Salsa. This dish presents raw Vidalia onions in a fresh salsa with tomatoes, parsley and pine nuts.  The freshness of the salsa and the raw onion is contrasted with the richness of the sauteed soft shell crab.

SOFT SHELL CRAB WITH TOMATO ONION SALSA

Adapted from Chef 2 Chef

Serves 2

Ingredients (for the soft shell crabs):
2 soft shell crabs, cleaned
1 cup of flour
1 tablespoon of unsalted butter
1 tablespoon of extra virgin olive oil

Ingredients (for the salsa):
1/4 pound of cherry or grape tomatoes
1/4 cup of Vidalia onions, chopped
1/8 cup of flat leaf parsley, chopped
1 tablespoon of extra virgin olive oil

2 tablespoons of vegetable or canola oil
Handful of toasted pine nuts
Salt, to taste
Ground black pepper to taste

Directions:
1.  Prepare the salsa.  Combine all of the ingredients in a bowl and mix thoroughly.

2. Heat the butter and olive oil in a saute pan.  Dredge the soft shell crabs in the flour . Shake off the loose flour.  When the butter is melted and the oil hot, add the soft shell crabs carefully to the pan.  Let the soft shell crabs cook four about four minutes and then flip them.  Cook for about another four minutes and the crabs should be finished.

3.  Plate the soft shells and spoon the salsa over the crabs.

THE FOURTH COURSE

Although served with the third course, this dish presents the Vidalia onion in a slightly different way.  Rather than contrasting the onion to the rich taste of the soft shell crab, the Vidalia onion is contrasted with the rich texture of the avocado.  The fresh Vidalia onions are sliced thinly and served over fresh avocado.  A drizzle of red wine vinegar and olive oil completes the dish.

AVOCADO ONION SALAD

Adapted from Delish.com

Serves 2

Ingredients:
1 Avocado, sliced
1/2 Vidalia onion, thinly sliced
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar

Directions:
1. Arrange the avocado slices and top them with the sliced onion.

2.  Drizzle olive oil and vinegar over the avocados and onions.  Season with salt and pepper.  Serve immediately.

ENJOY!