Chef Bolek's Picanha with Chancho en Piedra

My love for churrasco -- that is, beef grilled over an open fire -- often leads me to places like Fogo de Chao or Texas de Brazil. It also leads me to seek out smaller, family owned churrascarias or other Brazilian and Argentinian restaurants. Those dining experiences, especially the ones at the large chain restaurants, often involve one server after another carrying a skewer of grilled meat.  There is the server with costela (or beef ribs), followed by the server with beef ancho (or ribeye), the server with fraldinha (bottom sirloin), the server with alcantra (top sirloin), and then the server with filet mignon. However, there is always one server that I try to find in the restaurant ... the person with the picanha or what is also referred to as the sirloin cap or cullote. 

However, my efforts to find picanha outside of a national chain restaurant, or even a smaller family-run restaurant, had encountered some difficulty. This particular cut is not one that is typically stocked on the shelves of a supermarket. One has to dig a little deeper and work a little harder to find it. This work necessarily involves identifying a trusted butcher. Fortunately, for me, there is one -- Chop Shop Butchery -- which I highly recommend. A simple question - do you have picanha - led to the purchase of a very nice cut of meat. 

That cut is identifiable by the strip of fat along the top, which, when grilled properly, helps to baste and  flavor the meat. The story of picanha can be traced back to the Bixziga neighborhood of Sao Paulo, Brazil during the 1950s. The cut did not make its way onto a menu until Dinhos offered a roasted picanha. The cut took off in Brazil and eventually made its way (along with Brazilian immigrants) to Portugal and then to the United States. 

The preparation of picanha is rather simple: flaky sea salt is really all that is needed before cooking the meat. The meat is roasted on a spit in Brazil or grilled in Argentina, and, either way, it can be cut into smaller pieces or the whole cut could simply be roasted. Given it was my first time, and recognizing that I probably did not have the right skewers to spit roast the meat, I decided to roast the whole cut. I seasoned the cut with sea salt, but I also used some merken especial, a chile rub used by the Mapuche, to provide a smoky kick to the meat. I grilled it to 135 degrees, well short of the 145 degrees for medium rare, given the shape of the cut. This approach ensured that the narrower edge of the cut would not be overcooked. 

My version of Chancho en Piedra

Finally, when one serves picanha or any grilled meat as part of a churrasco, it is accompanied by a chimichurri sauce.  I have made many a chimichurri sauce in my time. There are a few recipes on this blog, like this one and these two. So, I can say that a chimichurri is my own go-to sauce for grilled or roasted meats. However, for this occasion, I wanted to do something different. 

My search led me to pebre, which is a Chilean condiment made with cilantro, olive oil, onion, garlic and chiles. If one adds freshly chopped tomatoes to their pebre, it becomes chancho en piedra (which translates to "pig on a rock"). This salsa-like side is traditionally prepared using a molcajete or a mortar and pestle to create a consistency that looks more like a sauce. However, I have seen versions where the chancho en piedra has more texture, akin to a chunky-like salsa. I generally prefer the latter when it comes to salsa, so I opted with that approach. I also substituted one of the green chiles for 1/2 tablespoon of merken especial to tie the side with the grilled meat. These modifications resulted in a side that seemed, in my humble opinion, was a better accompaniment for slices of grilled picanha. 

CHEF BOLEK'S PICANHA WITH CHANCHO EN PIEDRA

Picanha recipe adapted from Barbecue Bible

Chancho en Piedra receipt from Food Comas

Serves several

Ingredients (for the picanha):

• 2 pound slab of picanha (top sirloin) with 1/2 inch of fat on top
• Merken especial
• Coarse salt (sea or kosher)

Ingredients (for the Chancho en Piedra)

• 1 bunch cilantro, finely chopped
• 1 medium onion, finely diced
• 2 green chiles, seeded and finely diced or 1 tablespoon Merken
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt to taste
• Pepper to taste
• 1 tablespoon white vinegar
• 1 tomato, peeled and finely diced
• 1/2 lemon, juiced

Directions:

1. Prepare the Chancho en Piedra. In a bowl, add the oil, garlic, onion, coriander, tomatoes, chiles (or merken) and veingar. Add the salt and pepper to taste. If necessary, add a tablespoon of olive oil. Set aside.

2. Prepare the picanha and the grill. Cut the picanha crosswise (across the grain) into slices that are 1.5 inches thick. Dust the picanha with merken on all sides. Set aside while you set up the grill for direct grilling. Heat the grill to high. Brush and oil the grill grate.

3. Grill the picanha. Arrange the meat pices fat side down on the grill. Direct grill until fat is partially rendered, crisp, and brown, 2 to 4 minutes. Turn each piece of meat on its side and grill until brown, about 2 minutes per side. Grill the bottom the same way. You are looking for medium rare. An instant read thermometer inserted into the narrow end to the center of the meat should read about 125 to 135 degrees Fahrenheit.

4. Finish the dish. Transfer the picanha to a cutting board, fat side up and let rest for a couple of minutes. Carve it into thin slices across the grain, including a bit of fat and a bit of meat in each slice. Serve with the Chancho en Piedra.

*     *     *

Postscript: While writing this post, I discovered that there is also Chancho en Piedra, the Chilean experimental, funk band. Their music is actually pretty catchy. My only regret - apart from not being able to speak Spanish - is that I did not learn about this band earlier. I could have played the music in the background while preparing chancho en piedra, the sauce.

PEACE.

Steamed Broccoli with Sesame Soy Dressing

My intense dislike of broccoli is not a secret. I have previously blogged about it. To quote myself: "I hate broccoli. I really hate broccoli." Yet, for some reason, I keep finding myself buying broccoli at the grocery store and searching the Internet for some way to make the green vegetable appealing to my palate.

Despite my feelings about broccoli, I know deep down that I need to eat more vegetables. According to the National Center for Biotechnology Information, broccoli contains antioxidants (like Vitamins A, C and K) and glucosinolates, which a body can convert into substances that fight cancer. Broccoli also contains compounds such as indol-3-carbinol and diindolylmethane, both of which help to regulate the immune response and reduce excessive inflammation. 

Recently, I just grabbed a few ingredients from the pantry and my steam basket. I decided that I would steam the vegetable and then toss it in a dressing made from soy sauce, mirin, black vinegar, and sesame oil. I then would garnish the broccoli with a mixture of toasted sesame seeds, toasted black sesame seeds and salt. The end result was decent, but not enough to change my position with respect to broccoli.

I guess some more purchases and surfing for recipes will be required. 

STEAMED BROCCOLI WITH SESAME SOY DRESSING

A Chef Bolek Original

Serves 4

Ingredients:

• 1 large broccoli crown, florets trimmed and large ones halved
• 2 tablespoons Tamari soy sauce
• 1 tablespoon Mirin
• 1 tablespoon black vinegar
• 1/4 teaspoon sesame oil
• 2 tablespoons toasted sesame seeds
• 2 tablespoons toasted black sesame seeds
• 1 teaspoon Kosher salt

Directions:

1. Prepare the dressing and the sesame seeds. Combine the sesame seeds and salt in a small bowl. Combine the soy sauce, mirin, black vinegar and sesame oil another bowl.

2. Steam the broccoli. Add water to a steam pot with a plate and bring the water to a boil and steam. Add the broccoli and steam until cooked, about five minutes. Remove from heat and remove broccoli to a bowl. Add the dressing and toss. Sprinkle with the sesame seeds. 

PEACE.

Catfish Curry with Lemongrass and Chiles

It has been a very long time since I have made a "Chef Bolek Original." There are a few reasons. I have not had a lot of time to cook recently, so that limited the opportunities to get creative. When I have been cooking, I have been trying to learn how to make certain types of dishes, whether it is exploring the curries of the subcontinent or southeast Asia or experimenting with different whole fish recipes. 

Nevertheless, the cooking that I have done has left me with a lot of leftover ingredients, such as long lemongrass stems and more habaneros than I know what to do with. Rather than let those ingredients sit around until they are ready to be composted (which, unfortunately, happens from time to time because of my busy schedule), I decided that I would take the ingredients that I had and make a dish just off the top of my head. It is a slightly different method than how I used to make Chef Bolek original recipes. (The old way was for me to wander the aisles of grocery stores and try to get "inspired" to make something - a process that often resulted in a lot of leftover ingredients destined for the compost pile.)

I did have some inspiration this time around, which I drew from a catfish curry that I had previously made. The difference is in the principal ingredients for this curry, which were lemongrass stalks and those habanero peppers. I also had some extra shallots and scallions lying around, so I incorporated those into the recipe as well.  As for the main ingredient - the centerpiece if you will - I went with catfish nuggets. The pieces left over after the filleting of catfish. It only seemed appropriate that those scraps be used in a recipe where I was basically throwing the "kitchen sink" into the bowl. 

In the end, this curry was something completely different and delicious than what I have previously made. The lemongrass, accentuated by the garlic and the fish sauce, was front and center, distracting one from the kick of the habanero chiles. Perhaps the lesson from this dish is to change how I make Chef Bolek originals. Only time will tell. Until next time ...

CATFISH CURRY WITH LEMONGRASS AND CHILES

A Chef Bolek Original

Serves 2

Ingredients:

• 3/4 pound of catfish nuggets or catfish fillet
• 1 tablespoon of fresh lemongrass, peeled to soft core and chopped
• 2 cloves garlic
• 1 shallot, sliced
• 2 habanero chiles, deseeded and sliced
• 4 scallions, white parts only
• 2 tablespoons of ginger, peeled and chopped
• 2 tablespoons fish sauce
• 2 tablespoons rice vinegar
• 2 tablespoons vegetable oil or canola oil, plus one tablespoon
• 1 teaspoon turmeric powder
• 1 lime, juiced

Directions:

1. Prepare the marinade.  Add the lemongrass, garlic, shallot, habanero chiles, scallions, ginger, fish sauce, rice vinegar, turmeric powder and oil to a food process and process until you have a relatively smooth sauce. 

2. Marinate the catfish. Place the catfish in a bowl, add the marinade and mix thoroughly. Let rest for 15 to 20 minutes or cover and refrigerate for a couple of hours. When you are ready to cook make sure to bring out the catfish at least 15 minutes before you start so that it can come to room temperature.

3. Prepare the curry. Heat 1 tablespoon of oil in a pan over medium high heat. Add the catfish and saute for about 10 minutes, stirring occasionally. As you stir, break larger pieces of catfish into smaller ones and continue to stir so that all pieces are coated by the sauce. 

4. Finish the dish. Remove the catfish from the heat. Sprinkle the lime juice over the catfish. Plate some rice and put the catfish on top. Serve immediately.

ENJOY!

Steamed Lobster

A lobster does not need a hot tub. It just needs a steam room.

There are many websites that will tell you there are two ways to prepare whole, fresh lobsters. One way is to boil the lobsters. Another way is to steam the lobsters. These websites will engage in a seemingly meaningless discussion about the pros and cons of each method. Truth be told, in my humble opinion, there is only one way a whole lobster should be prepared. It must be steamed. 

A long time ago, at a crab house far, far away, I used to steam lobsters. The kitchen had three large steam pots, as well as another three, equally large pots in a back-up kitchen. The primary purpose of the pots was to steam crabs; however, we always left at least one open to steam other seafood. A lot of mussels and clams, but, every once in a while, a lobster. 

Since that time, I have not steamed whole lobsters very often. The one notable time involved my effort to make Masaharu Morimoto's Lobster Masala. 

However, the Savage Boleks recently vacationed in Maine, spending a week on Mount Desert island. I found a local business, Parsons Lobsters, in Bar Harbor. Parsons is perhaps the only place that I could find in the town that sold live lobsters. Sitting right outside Acadian National Park, Parsons is a family owned business that has been selling lobsters, and other fresh seafood, such as clams, oysters and fish, for more than forty years. 

We visited the Parsons store, because I wanted to purchase some lobsters to prepare for my family. The store is small, but impressive. At the time, the store was holding approximately six hundred (600) pounds of live lobsters in multiple tanks. There were also displays featuring those clams, oysters, fish and more. We purchased four lobsters and returned to the place where we were staying. (The four lobsters were approximately one and one-half pounds each; but, the cost of four lobsters were less than the cost of a lunch or dinner in town.) 

Going back to the original point of this post, I planned on steaming those lobsters. I brought my good old steam pot, the one piece of cookery that ties me to my original cooking experience.  Steaming is the preferred way to prepare lobsters for one reason ... boiling lobster threatens the taste of the meat. One is far less likely to get the sweet, tender meat that creates an amazing culinary experience. By contrast, steaming the lobster provides a way to get that tender meat, and, protect the meat. 

To be sure, steaming a lobster takes more care and monitoring than simply boiling it. Steaming also provides an additional way to provide some subtle flavor. While most steaming uses simple water, I have often substituted that plain ingredient with something like stock, beer or wine. The best stock would be seafood stock, which can be purchased at many grocery stores. As for beer and wine, the thoughts should turn to something on the lighter side. The best beers would be pilsners and summer ales. As for wines, I think the best wines would be white wines, such as Albarinos from Galicia, Spain or Vinho Verdes from Portgual. 

In the end, and in my humble opinion, the liquid does not matter. All that matters is that you steam the lobster, don't boil it. 

STEAMED LOBSTER

A Chef Bolek Original

Serves 2

Ingredients:

• 2 whole lobsters, live 
• 1/4 cup butter, melted
• Water, seafood stock, beer or wine

Directions:

1. Prepare the steam pot. Fill the steam pot with water, seafood stock, beer or wine, but the level should remain below the steam plate. Heat the steam pot on high heat until it steams. 

2. Steam the lobsters. Add the lobsters. Steam for seven minutes for the first pound of lobster, then an additional 3 minutes for each additional pound of lobster that you are steaming. Melt the butter while the lobsters are steaming. Once they are cooked, remove from the steam pot and serve immediately with the melted butter. 

One final note ... I may have to eat my words about boiling versus steaming the next time I enjoy a lobster boil. But, that will be for another post. 

ENJOY!

Catfish Curry

It seems that, in recent weeks, I have been making a lot of dishes influenced by Southeastern Asian cuisine. These dishes include Chengdu Chicken with Black Beans, Chiles and Peanuts and African Chicken, which draw from Chinese and Macanese cuisine. Other dishes include Vietnamese Grilled Clams with Oyster Sauce and Peanuts and Aromatic Chicken from the Shan Hills (in Myanmar).

I prepared all of these dishes from recipes, either found in cookbooks on my shelves or on the Internet. The question for me is whether I learned anything from making these recipes. Could I use the techniques, ingredients and inspiration embodied in these ingredients to make my own recipe? A Chef Bolek original?

The last Chef Bolek original recipe dates back to May 30, 2020, when I smoked a turkey breast. The time seemed right for a Chef Bolek original. This recipe for Catfish Curry emerged. 

Catfish had long been on my mind. It is perhaps one of my favorite fishes to eat (and I love to eat pretty much any kind of fish). When I was at the grocery store recently, I saw that there were "catfish nuggets" for sale. Some stores sell these nuggets, which are the pieces left over after the fish have been filleted. Rather than throw them away, the stores sell these catfish pieces, usually at a discount. It is a way to reduce waste and one that I accept in open arms. Catfish is catfish, whether in whole fillets or in nuggets. 

Turning to the recipe, I began by creating a garlic, ginger and chile paste, similar to what I had to create for the Aromatic Chicken from the Shan Hills recipe. I added that paste to the catfish, along with some wet ingredients (namely, fish sauce, rice vinegar and oil, all of which were inspired by the African Chicken recipe), and some dry ingredients (ground coriander and turmeric). I left the fish to marinate for a very short period of time, as is customary for some curries, like the Aromatic Chicken. Once I was ready, I sautéed the fish and added some garnishes, like lime leaves and cilantro. The dish was complete and served with rice. 

In the end, this dish represents an elevation beyond the Chef Bolek original recipes of the past. It represents an effort to apply something I learned while cooking to create something of my own. Perhaps it could be the start of my own Chef Table.  

CATFISH CURRY

A Chef Bolek Original

Serves 3-4

Ingredients:

• 1 pound of catfish fillets, cut into bite-sized pieces, or catfish nuggets
• 1 1/2 tablespoons minced ginger
• 1 1/2 tablespoons minced garlic
• 1/4 to 1/2 teaspoon salt
• 2 Thai bird's eyes chiles, minced
• 1 tablespoon fish sauce
• 1 tablespoon rice vinegar
• 2 tablespoons vegetable oil, plus 1 tablespoon vegetable oil
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 bunch of scallions, whites and greens sliced
• 1 tablespoon cilantro, chopped
• 8-10 lime leaves (optional)

Directions:

1. Prepare the catfish.  Combine the garlic, ginger, chiles and salt in a mortar and pestle. Grind the ingredients until they become a paste.  Place the catfish in a large bowl, add the garlic/ginger/chile paste.  Then add the wet ingredients (fish sauce, vinegar and 2 tablespoons of vegetable oil) and the dry ingredients (coriander and turmeric). Mix well to ensure that the catfish is well coated. 

2. Sauté the catfish. Heat 1 tablespoon of vegetable oil over medium high heat. Add the scallion whites and sauté for 2 to 3 minutes.  Add the catfish and continue to sauté, stirring occasionally to ensure that the catfish is thoroughly cooked.  Add the lime leaves and cilantro after about 5 minutes.  Cook the catfish for about 10 minutes or until fully cooked. Remove from the heat.

3. Finish the dish. Serve the catfish with rice, garnish with the scallion greens.

ENJOY!

Chef Bolek's Half Turkey Breast

This is a basic recipe.  It is something that I go to when I am very busy and need something that requires very little prep.  The only thing that needs to be done is the rub.  And, even the rub is simplified so that it can be prepared in a couple of seconds.

The base of the rub is onion powder and garlic powder.  The flavor elements include thyme, coriander and fennel seeds.  (I have recently been on a big fennel kick, especially in roasting, grilling and even barbecue.) All of those ocmponents are just 1 teaspoon.  Additional flavor comes from some stronger herbs, both rosemary and sage. I reduced the amounts for each of these two herbs to half teaspoons each. The rub is completed with a teaspoon of salt and freshly ground black pepper.  The work is complete. 

This is a great recipe to make on the weekend.  Once the breast is roasted and sliced, then you can make turkey sandwiches for lunch during the week.  It is a great way to skip the processed meats in the deli section of the local grocery store. 

CHEF BOLEK'S HALF TURKEY BREAST

A Chef Bolek Original 

Serves 8

Ingredients:
1 half turkey breast, about 3 to 4 pounds
1 teaspoon onion powder
1 teaspoon granulated garlic powder
1 teaspoon dried thyme
1 teaspoon fennel seeds
1 teaspoon ground coriander
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1/2 teaspoon dried rosemary, cracked
1/2 teaspoon dried sage

1/2 cup of wateror more if needed
1/8 cup of olive oil, more if needed

Directions;
1.  Prepare the turkey breast.  Combine all of the dried ingredients and mix well.  Brush olive oil all over the turkey breast.  Sprinkle the herb/spice mix all over the turkey breast.

2.  Roast the turkey breast.  Preheat the oven at 350 degrees Fahrenheit.  Place the breast in a roasting pan, add 1/2 cup to 1 cup of water around the edge of the breast. Roast the turkey breast in the oven until it reaches 160 degrees Fahrenheit. The end temperature is 165 degrees, but the breast will continue to cook for several minutes afer being removed from the oven. Remove from the oven, cover and let rest for 15 minutes.  Slice thinly and serve immediately or refrigerate for use in sandwiches later.

ENJOY!

Chef Bolek's Oyster Stew 2019

A little more than one year ago, I first encountered the Oysterfest.  A festival surrounding the oyster, the iconic shellfish of the Chesapeake Bay (and, yes, elsewhere, but as someone in the Delmarva, there is only the Bay). The very first thing that I did was serve as one of 500 judges in a taste testing of oyster stews.  I did a post about that experience, which you can find here.  I had such a great time trying the different entries of oyster stew, that I decided to make my own Chesapeake Oyster Stew.

One year later, I returned to the Oysterfest, ready to serve as a judge at the oyster stew competition.  There were only four contestants this year.  Oyster Stew A was very good, but it was lacking a little something in my opinion, although it is hard to explain what exactly was that "something."  Oyster Stew B was very good, and, it helped that I got a few full oysters that I was able to enjoy along with a slight kick in the background of the stew.  Oyster Stew C was good, in that it had the smoky notes that one can get using bacon.  The big drawback was that no one skimmed off the grease, which left a reddish film on the top of the stew. Oyster Stew D was somewhat avant garde, relying upon the flavor of the oyster liqueur than the oysters itself.  Overall, I decided that Oyster Stew B was the best.  As for all of the other judges, a majority chose Oyster Stew A.

After that event, I was inspired to create a new oyster stew for 2019.  I decided to draw from the avant garde nature of Oyster Stew D, but to use actual oysters.  I wanted to make an oyster stew without cream or milk.  That is truly thinking out of the box as that cream or milk is a fundamental characteristic of this type of stew.  The substitute came in a triumverate of liquids.  First, I decided to use white wine, and, in this case, a Chardonnay. The best wine would be an unoaked wine or a slightly oaked wine (which is what I used).  Second, I decided to use clam juice, which gives a taste that works well with seafood soups. (It is great when one cannot find seafood stock.)  Third, I did what every self-respecting cook does when making oyster stew, I used the oyster liqueur. 

The one other major change that I did is to use ham hocks, as opposed to bacon.  The difference is significant because, due to the high salt content of a ham hock, there is not as much grease in the pan as with bacon.  I crisped up the pieces of ham hock to provide some texture elements in the soup, but I had to add a little oil to prevent everything from simply burning.  

In the end, this so-called "avant garde" style of oyster stew was a great experiment.  The only thing that was missing is what I love in oyster stews ... that slight hint of smokiness that comes from the use of bacon.  Perhaps it will find its way back into the Chef Bolek's Oyster Stew 2020. 

CHEF BOLEK'S OYSTER STEW 2019

A Chef Bolek Original

Serves 4

Ingredients:

16 ounces of oysters, with liqueur reserved

1 cup finely diced onion

1 cup finely diced celery

1 cup of red potatoes, peeled and diced

1 cup of clam juice

1 cup of white wine, such as Chardonnay

2 bay leaves

1 tablespoon fresh thyme chopped
2.5 ounces of ham hock (wiping off most of the salt), diced
3 tablespoons of butter
1 tablespoon olive oil

Directions:
1.  Saute the ham hocks and vegetables.  Add the oil and heat a medium sized pot on medium high.  Add the ham hock and saute, stirring occasionally, until it begins to crisp.  Add the onions, celery, potatoes, bay leaves and thyme.  Continue to saute until the onions become translucent, and the celery and potatoes begin to soften, about 8 to 10 minutes, stirring occasionally.  Add more oil if the bottom of the pot becomes dry to avoid burning the ingredients.

2.  Add the liquid.  Add the wine and stir the ingredients.  Then add the clam juice and the oyster liqueur and stir again.  Bring to a simmer and then reduce the heat.  Continue to simmer for about 10 to 15 minutes to allow the flavors to meld.

3.  Add the oysters.  Add the oysters to the stew.  Cook for about three to five minutes until the oysters are opaque.  If your guests want their oysters cooked a little more, let it go for an additional minute or two.

4.  Finish the dish.  Pour the stew into individual bowls.  Add a few oysters to each of the bowls.  Serve immediately.

ENJOY!

Arista, Patate Rosse Arrostite, Cavolo Nero

It was Florence, Tuscany. The year was 1430.  The Byzantine patriarch, Bessarion, was visiting the city, which was the center of an oligarchic republic at time.  The visit of the patriarch was an occasion to celebrate. Accordingly, along with the other bishops and cardinals, Bessarion was treated to a feast that included a roasted pork dish.  After eating some of that roast pork, the Bessarion exclaimed, "aristos!" His Tuscan hosts looked at him and then at each other.  After all, what the Byzantine patriarch said was Greek (literally). The Tuscan hosts thought Bessarion was shouting the Greek word for pork; instead, he was really saying "best" or "excellent." 

This is a great story, but it is most likely a culinary myth. "Arista" goes back at least one century before Bessarion set foot in Florence.  Records apparently include references to the roast pork dish going back to the 1200s.  Regardless of when it first appeared, the dish has become one of the culinary cornerstones of Tuscan cuisine.

Indeed, arista is in many ways the porcine equivalent to Bistecca alla Fiorentina, another Tuscan culinary classic.  Like bistecca, arista combines garlic, rosemary, salt and pepper into a crust that infuses those flavors into the meat.  Arista can also be made using a crown roast or a rib roast, which are probably as close to a bone-in cut like a porterhouse.  However, most recipes for arista focus more on cuts like the pork tenderloin than roasts.  Moreover, unlike bistecca, arista works best when it is roasted slow rather than with a sear over extremely hot coals.  

Most arista recipes are relatively the same.  This recipe is a Chef Bolek original insofar that I have taken what I liked from dfferent arista recipes, including some of my own additional ingredients, like the crushed red pepper. 

For this dish, I decide to pair the roasted pork with side dishes of roasted red potatoes (patate rosse arrostite) and sauteed black kale (cavolo nero).  The red potato recipe is rather basic, drawing upon the fundamental ingredients of the rub for the pork roast (rosemary, garlic, salt and black pepper) to underscore the complementary nature of the roasted potatoes.  As for the kale, I am not a big fan of the leafy cabbage.  Still, I am a big fan of balsamic vinegar, which provides some sweetness to balance out the bitterness of the kale. 

In the end, I was just cooking for myself, not a feast for bishops and cardinals.  Yet, as the picture shows, it was nevertheless a personal feast.  Just a couple of bites of the roasted pork is all the explanation one needs for why this recipe has survived over at least 800 years. 

ARISTA, PATATE ROSSE ARROSTITE, CAVOLO NERO

A Chef Bolek Original

Serves 6-8

Ingredients (for the pork loin):

1 boneless pork loin roast (about 3 pounds)

4 springs of fresh rosemary, chopped finely

4 cloves of garlic, minced finely

1 tablespoon sea salt (or more if desired)

1 tablespoon of freshly ground black pepper (or more if desired)

Pinch of crushed red pepper flakes

3 or 4 tablespoons of olive oil (or more if desired)

1 cup of water or white wine

Ingredients (for the red potatoes):

2 pounds of red potatoes, washed, cut into large pieces

1 tablespoon of fresh rosemary, chopped finely

1 tablespoon of garlic, minced finely

Sea salt, to taste

Freshly ground black pepper, to taste

2 tablespoons of olive oil

Ingredients (for the kale):

1 bunch of Tuscan kale (or kale), 

     leaves and stems roughly chopped

2 cloves of garlic, minced finely

1 shallot, minced finely

2 tablespoons extra virgin olive oil

Sea salt, to taste

Freshly ground black pepper, to taste

Balsamic vinegar 

Directions:

1.  Prepare the pork loin.  Brush the pork loin with the olive oil.  Salt and pepper the pork loin generously on all sides.  Then add the minced garlic and rosemary on all sides.  Allow the pork loin to rest for 30 minutes or overnight in the refrigerator.  

2.  Prepare the red potatoes.  In a large bowl add the potatoes, olive oil, garlic and rosemary.  Salt and pepper the potatoes.  

3. Roast the pork.  Heat the oven to 350 degrees Fahrenheit.  Place the pork loin roast in the center of a lightly oiled roasting pan.  Add the potatoes around the pork loin roast.  Cook uncovered for 45 minutes.  Check the loin roast and the potatoes. Raise the heat to 450 degrees and cook for another 30 minutes to brown well.  Remove the roast when the internal temperature reaches around 150 degrees Fahrenheit.  Allow the roast to rest for 10 minutes before carving. 

4.  Prepare the kale. Heat the olive oil over medium heat.  Add the stems, garlic and shallots.  Season with salt and pepper.  Reduce heart to low and cook, stirring occasionally for 10 minutes or until the stems soften.  Add the kale leaves and increase the heat to high.  Cook, stirring the leaves until they have wilted, about two to three minutes.

5.  Finish the dish. Carve the roast into thin slices and serve with the potatoes and kale.

ENJOY!  

Chef Bolek's Chesapeake Oyster Stew

Several months ago, I got to attend the Oysterfest, which is the annual oyster-centric festival held every fall in St. Michaels, Maryland. One of the key events of every Oysterfest is the oyster stew competition.  Last year, there were six competitors vying for the best oyster stew. I got to be one of the hundreds or thousands of judges. 

After having sampled six different oyster chowders, each with its own style and character, I decided that I would create my own Chesapeake Oyster Stew.  In my Oysterfest post, I wrote about the fundamental characteristics of an oyster stew.  The point was that there are two general styles of oyster stew.  The first is a cream colored soup, with a thinner consistency, both of which are features due to the use of half-and-half.  The other style is more like a chowder, with a whiter color and a much thicker consistency, both of which are due to the use of heavy cream.  Regardless of whether you use half-and-half or heavy cream, the oyster stew should have minced vegetables (celery, shallots, etc.), potatoes, and oysters.  As for the key ingredient, the oysters can be chopped or whole (a consideration that often depends upon the size of the oysters).

For my Chef Bolek's Chesapeake Oyster Stew, I wanted to go in my own direction.  This direction has three primary components.  First, the liquid. I decided to use whole milk, which would give a consistency that would be neither too light or too heavy. It would be just right.  Second, an element of smoke. Many oyster stews have a smoky element to their flavor, which is from the bacon used in the first step. One of the stews that I tried at the Oysterfest had a very smoky character to it, and, that was one of my favorite stews.  However, for my Oyster Stew, I don't want the smoke element to be too overpowering.  I would have to be very careful with respect to my choice of bacon.  I decided on a thick-cut, apple wood smoked bacon.  Apple wood has a milder smoke flavor than other woods, such as mesquite. The apple wood bacon provided a subtle smokey flavor to the stew.  Third, I decided to use whole oysters.  I strongly believe that the whole oysters provides a better presentation, with the oval bivalves "swimming" in the broth, enticing the eyes of the person about to dive into the stew. 

For my first ever oyster stew, I have to say that this was a great success.  This is definitely going to be on my short list of recipes to make, with the only limitation being the cost of the oysters (good ones, especially the local ones, can be a bit pricey, but it definitely worth the extra cost).  A stew like this is a good way to introduce oysters to someone who has never had them before or who is unsure of trying them. 

CHEF BOLEK'S CHESAPEAKE OYSTER STEW

A Chef Bolek Original

Serves several

Ingredients:

1 pint oysters, liqueur strained and reserved

2 tablespoons butter
1 cup onions, diced
1 cup potatoes, diced
2 tablespoons fresh thyme
1/2  cup of milk
1/2 cup of water
2 ounces smoked bacon
1 teaspoon white pepper
Freshly ground black pepper, to taste
Sea salt, to taste

Directions:
1.  Fry the bacon.  Heat a pan on high heat.  Add the bacon and fry until the bacon is cooked.  Remove the bacon, dice or break into small pieces, and set aside.  Drain the pan of all bacon fat and set aside.  Return 1 tablespoon of bacon fat back to the pan.

2.  Prepare the onions and potatoes.  Add another tablespoon of bacon fat in the pan and heat on medium to high heat.  Add the onions and potatoes and saute until soft.

3.  Cook the oysters.  Add the oysters and cook gently until the edges start to curl. Remove the oysters and set aside.  Strain the oyster liqueur.

4.  Prepare the stew.  Add the oyster liqueur to a pot, along with the milk and cream.  Bring the heat of the liquid to almost a simmer.  Do not boil.  Add the onions and potatoes and heat them.  Add the oysters and white pepper.  Stir gently.  Continue to cook the stew for about five minutes, or until the oysters begin to bcome firm along the edges.  Remove the pot from the heat and serve immediately.

ENJOY!

Mauch Chunk Turkey Burger

A caveat at the beginning.  This recipe -- Mauch Chunk Turkey Burger -- gets its name from one fact.  I came up with this recipe during my recent vacation in the Poconos.  We stayed at a cabin in Jim Thorpe, Pennsylvania. The town is named after Jim Thorpe, the Native American football player and Olympian who is buried there. 

Before the town was known as Jim Thorpe, it was known as Mauch Chunk. That is the Anglicized version of Mawsch Unk or "Bear Place" in the language of the Munsee-Lenape Delaware, who were the first to inhabit the area. (Interestingly, Jim Thorpe was a member of the Sac and Fox Nation, a Native American tribe that was forcibly relocated to Oklahoma.)  The reference to bears may be due to the proximity of Bear Mountain, which (before decades of mining) resembled a sleeping bear.  For this recipe, the name Mauch Chunk is a simple recipe to the place where I first divined this recipe.

The key feature of this recipe is the combined use of ground turkey and turkey sausage.  I know: the combination of sausage and ground beef is almost a regular on the menus of many chain restaurants.  However, in my experience, the typical combination involves a combination of beef and chorizo. I know because I have had a couple of those types of burgers (although not at a chain restaurant).  I wanted to experiment not just with the use of the sausage, but also the use of additional spices to make a turkey burger that went beyond the typical turkey burger.

Let's face it, most turkey burgers are bland.  At best, you get one that is properly cooked and there is still some modicum of juiciness to it.  But, the burger itself remains bland.  The addition of the turkey sausage provides a substantial amount of flavor to the burger, primarily due to the spices added to the sausage.  I wanted to take the recipe one step further, by adding some additional, albeit traditional spices, such as paprika, garlic powder and oregano. 

To help maintain the ideal juicy nature of the burger, I added some very finely diced onions.  The onions have water, which gets released during the cooking process.  Those onions will help keep the turkey moist while it is either in the oven or on the grill. The onions need to be finely diced because, to state the obvious, no one wants to bite into onions in their burger. The only bite from onions should be on top of the burger.   

The Mauch Chunk Turkey Burger was an experiment; a brief cooking experience during my down time on vacation.  My beautiful Angel loved the taste of the burger.  That reason alone means that all future turkey burgers will be built upon this experimental foundation. 

MAUCH CHUNK TURKEY BURGER

A Chef Bolek Original

Serves 5-6

Ingredients:

1 pound of ground turkey

1/2 pound of turkey sausage (mild or hot), casing removed

1/2 yellow onion, finely minced

3 cloves garlic, finely minced

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon oregano

Sea salt, to taste

Freshly ground black pepper, to taste

1/2 red onion, thinly sliced

1 tomato, thickly sliced

6 bread slices, toasted

Directions:

1.  Prepare the meat. Place the ground turkey and turkey sausage in a bowl.  Mix well.  Add the minced onions and garlic.  Mix well again.  Add the spices (garlic powder, paprika, oregano, salt and black pepper).  Mix one last time.  Make 5-6 patties.  

2.  Cook the burgers.  If you are using an oven, cook the burgers at 400 degrees Fahrenheit for about 25 minutes.  Flip halfway though the grilling process.  If you are using a grill, heat to high.  Cook for about 15 minutes, flip halfway through. 

3.  Finish the dish.  Serve the burger with one slice of toast, cut in half, a tomato slice on the bottom, the burger and thinly sliced red onions on top of the burger.   Serve immediately. 

ENJOY!

Sheepshead Curry

This recipe is totally something that I created on the spot.  It is an experimental dish (and, as such, it needs refinement).  As we were standing in the fish market near our Outer Banks vacation house, I saw that there were sheepshead fillets. Those fillets got me thinking about the sheepshead dish -- Sauteed Sheepshead - Savage Boleks' Style -- that I made with Clare's father during our vacation in Orange Beach, Alabama.  The chance encounter with a fish that was the basis of a great cooking experience with my father-in-law got me to thinking about making another dish for my in-laws.  

The chance encounter with Sheepshead was not really much of a chance.  Sheepshead can be found in the saltwater and brackish waters of the Tar Heel State (such as those around the Outer Banks). They usually swim around wharves, pilings, shipwrecks and other structures covered by barnacles, oysters and mussels, all of which constitute the diet of the fish.  Sheepshead often are a challenge to catch, because they can take the bait off the hook very quickly. Therefore, fishermen and anglers have to be resourceful, using different methods -- such as hand lines, cane pols and spinning tackle -- to catch the fish.  

Needless to say, I did not have to worry about catching the fish this time.  Instead, I had to think about how I would prepare the dish.  The one dish that I wanted to make during this trip was a fish curry.  Up until the point at which I saw the Sheepshead, I had not been able to prepare that dish.  Now was the time.  I decided to go with a (relatively) dry curry, focusing on the spices, over a wet curry, where the focus would be on the sauce.  The spice mix was truly an experiment, beginning with the base of ground garlic and ginger, with ground onion.  After making the base, I then cardamom, allspice, cloves and nutmeg.  These spices created a "heat" that was not capsicum based.  I the adjusted the seasoning with salt and black pepper and, my curried sheepshead was ready for the pan. 

As I cooked this dish, I decided to add a little liquid -- 1 cup of beer and 1 cup of water -- to help with the cooking process.  The beer did not really create a sauce that could be served with the fish, which kept the curry on the dry side.  Once the fish was cooked, it was served over rice with a little of the liquid (solely to flavor the rice) with a garnish of cilantro and lime juice.

As I mentioned at the outset, this is an experimental dish.  It needs refinement, but I decided to post it anyway because -- quite frankly -- I don't come across Sheepshead very often and so I wanted to put down my thoughts.  With this recipe, I can go back to it in the future to improve upon it.  All part of the creative process, which, in this case, resulted in a pretty tasty dish.  Maybe the next version will be a wet curry with a sauce.  We will see .... 

SHEEPSHEAD CURRY

A Chef Bolek Original

Serves 4

Ingredients:
1 pound of sheepshead fillets, cut into 2 inch chunks
1 tablespoon ground ginger
1 tablespoon ground garlic
1 teaspoon ground onion
1 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon black pepper
1/2 cup cilantro, finely chopped
1 lime juiced
2 cups jasmine or basmati rice, cooked
5 tablespoons olive oil
1 cup of water
1 cup of lager beer

Directions:
1.  Prepare the curry marinade.  Add the ground ginger, ground garlic,  ground onion, ground cardamom, ground cloves, ground allspice, ground nutmeg, salt and black pepper to a small bowl.  Mix thoroughly.  Add 3 tablespoons of olive oil to a bowl.  Add the sheepshead to the bowl and coat with the olive oil.  Add the curry spice mix and coat the fish on all sides.

2.  Saute the onions and garlic.  Heat the remaining two tablespoons of olive oil over high heat.  Add the onions and saute until translucent, about 5 minutes.  Add the garlic and saute for 1 to 2 minutes more.  Lower the heat, add the fish and stir quickly for 1 minute.  Add the beer and water.  Bring to a boil, reduce heat to a simmer and cook until the fish is cooked through about 5 to 7 minutes.

3.  Plate the dish.  Plate about 1/2 cup of rice on the plate.  Add the fish and curry sauce over the rice.  Garnish with lime juice and cilantro.

ENJOY!

Andalusian-Inspired Oyster Shooters

The overwhelming majority of oyster shooter recipes utilize alcohol as an ingredient.  Vodka, tequila, wine or beer.  Most recipes incorporate one, and, usually in a rather boring way.  Who wants a Bloody Mary Oyster Shooter? Not me.   How about a Lime Tequila Oyster Shooter?  Uh, no.   Maybe a Champagne oyster shooter?  Maybe; but, not today.  Rather, I wanted to make an oyster shooter; and, I did not want to have to use alcohol as an ingredient.

My search for an alcohol-free oyster shooter recipe, other than the ones that I have already made (see here and here), seemed hopeless.  That was until I found a recipe for a Spanish Style Oyster Shooter.  That recipe called for alcohol (namely, vodka), but it got me to thinking.  The principal ingredients of the liquid were the classic ingredients of a gazpacho.  The chilled tomato soup, with its Andalusian origins, got me to thinking that it would be the perfect medium for an alcohol-free oyster shooter.  

While a gazpacho is a very simple soup to make, I decided to make a few changes. First, traditional gazpacho uses bread to thicken the soup.  That is great when you are serving gazpacho as a soup; it is not so great when you are trying to make it more like a drink.  So, I dispensed with the bread, which helped to maintain a lighter consistency.  Second, I decided to add a 1/2 of a jalapeno pepper.  This ingredient helps to provide a small little kick to the shooter.  I think that I will use an entire jalapeno pepper when I make this recipe again, because that little kick got lost in the tomatoes, cucumber and bell pepper.   Third, I used Willapoint Oysters, which are farm raised in the State of Washington.  These oysters are sold by the pint, which means that they are pre-shucked.  This saves a lot of preparation time.  In addition, Willapoint Oysters also tend to be larger than other oysters that are available to me, such as Blue Points, Chicoteagues and Salt Tanks.  This larger oysters make for a whopping double Oyster Shooters, as the picture below shows.

ANDALUSIAN-INSPIRED OYSTER SHOOTERS

A Chef Bolek Original

Serves 4

Ingredients:

1 pint of shucked oysters or 24 oysters shucked with

     liqueur reserved

1 1/2 pounds of tomatoes, skinned, seeded and chopped

1/2 red bell pepper, diced

1/2 cucumber, skinned, seeded, diced

1/2 jalapeno, skinned, seeded and diced

2 tablespoons white wine vinegar or sherry vinegar

1 bunch of scallions, white parts and green parts

     thinly sliced

1/2 cup water

Kosher salt, to taste

Freshly ground black pepper, to taste

Directions:

1.  Prepare the "gazpacho."  Place the tomatoes, bell pepper, cucumber, white wine vinegar, and jalapeno in a blender.  Blend until the ingredients are liquified.  Add salt and pepper to taste. 

2.  Prepare the oysters.  If you buy a pint of oysters, remove the oysters and strain the liquid through cheesecloth.  If you bought the oysters, shuck the oysters and reserve the liqueur.

3.  Finish the dish.  Stir the oyster liqueur into the "gazpacho."  Place 1 or 2 oysters in the bottom of a shot glass, and 1-2 tablespoons of the "gazpacho."  Garnish with the scallions.  Serve immediately.

ENJOY!

Blackened Tilapia with Roasted Pepper and Corn Salsa

Tilapia seems almost ubiquitous.  After shrimp, canned tuna and salmon, tilapia is the most consumed fish in the United States.  It is also, as I have previously blogged, almost entirely farm raised.  Those tilapia farms are spread out across the world, with the largest concentrations in China, Indonesia, Egypt, the Phillippines and Brazil.  It is hard for a consumer to keep track of how fish are raised when the raising is being done thousands of miles away from one's home.  

However, it is possible to raise tilapia in your backyard.  There is a rather small industry out there that is willing to help you start your own tilapia farm.  There are a host of businesses with websites, such as www.tilapia-farming.com and www.worldwideaquaculture, which provide the starting point.  After having read through a couple of the websites, it is clear that tilapia farming involves more than filling your kids' plastic pool with water and dropping a few fish in it so they can swim around.  It is also involves a lot more than dumping a bunch of fish in your neighbor's in-ground pool.  

Indeed, at tilapia-farming.com, there are a series of seven steps to be taken by anyone who is considering the conversion of their backyard into a tilapia farm.  The first step -- take a quick inventory of your motives and readiness.  That seems like a very good start.  Why do you want a tilapia farm in your backyard?  The website tries to help you by asking, "if you grow enough fish, will you barter them with your neighbors for other goods or services?"  How many fish will it take for my neighbor to cut my lawn?  How many fish can I give to a neighbor's teenage kids as compensation for babysitting my children for an evening?  How many fish does it take before all my neighbors refer to me as "that fishy guy?" 

Moving a step or two forward, as it turns out, you can use your kid's pool to start your tilapia farm.  Who knew?  But, one must first check with the local regulations to see if you can have such a farm in your backyard.  My local jurisdiction has none, so there is nothing in my way starting my own gangbusters tilapia farm (except, perhaps, my beautiful Angel who may want to keep the backyard for other purposes).  

Of course, I would need a budget, and, equipment. The folks at tilapia-farming.com note that "tilapia can be grown successfully in a variety of environments, including ponds, cages, raceways and tanks."  Those same folks add, "[u]rban farmers have even reported growing them in trash cans."  (I think if I used garbage cans, I'd get an "AVOID" rating from the Monterey Bay Aquarium's Seafood Watch.)  But still, a working water spigot, a garden hose, and my kid's pool are all components of a starter tilapia farm.  All I need is the fry and some time and then I will be on my way.

Well, not really.  All of this is in jest.  To be sure, one could start a tilapia farm if he or she had the resources, the time, and the know-how.  The websites can certainly provide the know-how, but I think I am lacking in the rest of what is needed.  But, it is fun to dream about it.

Turning to the recipe, I decided to make a blackened tilapia with a roasted pepper and corn salsa.  This is a pretty straightforward and simple recipe to make.  I started with a traditional blackening spice - cayenne, paprika, onion powder, garlic powder, oregano.  But, I added a few other spices, like cumin, celery seeds and ancho chile powder (for a little smokiness).  The salsa is also fairly simple and it adds some color as a garnish to the fish.  The ease in terms of making this dish is why a blackened fish with some sort of salsa is a go-to recipe for me.  

BLACKENED TILAPIA WITH ROASTED PEPPER AND CORN SALSA

A Chef Bolek Original

Serves 2

Ingredients (for the tilapia):

2 tilapia fillets

1 1/2 teaspoons paprika

1 1/2 teaspoons smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon celery seeds

1/2 teaspoon ground cumin

1/2 teaspoon ground cayenne pepper

1/2 teaspoon ground ancho chile pepper

2 teaspoons kosher salt

2 tablespoons canola oil

Ingredients (for the salsa):

1 green bell pepper, roasted, diced 

1/2 onion, diced

3 cloves garlic, diced

1 jalapeno pepper, diced finely

1 teaspoon dried oregano

1 teaspoon dried thyme

2 tablespoons unsalted butter

Directions:

1.  Prepare the tilapia.  Mix the paprika, smoked paprika, onion powder, garlic powder, oregano, thyme, celery sides, cumin, cayenne pepper, ancho chile pepper and salt together.  Apply the mix to the tilapia, making sure that the entire fillet is covered.

2.  Prepare the salsa.  Heat the butter over medium high heat.  Add the onions, jalapeno peppers and garlic, along with the dried oregano and thyme, and saute until the onions are translucent, about five minutes.   Add the roasted bell pepper and continue to saute for a couple minutes more.  

3.  Pan-Fry the Tilapia.  Heat the canola oil over very high heat.  Add the tilapia fillets and pan fry for about four  minutes.  Flip the fillets and continue to fry for about 3 minutes more.  Remove from the heat.

4.  Finish the dish.  Plate the tilapia.  Spoon the salsa over the middle of the fillet.  Serve immediately.  

ENJOY!

Pan-Fried Tilapia with Mushroom-Onion Sauce

Author Helene York once described tilapia as "the fish everyone loves to hate."   Chefs dislike the fish because of its mild, almost bland taste.  Environmentalists cannot stand the fish because tilapia is more like a crop than a fish, cultivated in large pens or ponds where it is given soy feed.  Dietitians and  nutritionists spurn the fish because, unlike salmon, tuna or even lake trout, tilapia lacks Omega-3 fatty acids.  

Yet, this fish -- or should I say one-hundred species of  fish (as "tilapia" is just a catch all for all those species of Tilapiine Chichlids) -- is very popular with consumers, particularly in the United States.  Most of the tilapia that you would find on your grocery store shelves does not originate in this country.  Tilapia is produced (that is, farmed through aquaculture in 140 countries.  However, the five largest producers of tilapia are China, Indonesia, Egypt, the Philippines and Brazil.  The overwhelming amount of tilapia consumed in the United States comes from the largest producer, China. 

Yet, for a very long time, Monterey Sea Aquarium's Seafood Watch cautioned consumers to avoid Chinese tilapia. The reasons lie with the methods used to raise the fish.  Many of the Chinese tilapia farms are outdoor freshwater ponds where, according to some reports, the fish are fed waste from poultry and livestock.  Such waste may be contaminated with salmonella, which increases the risk to consumers from improperly cooked fish.  The waste also created environmental issues when there was runoff from the ponds.  In recent years, Seafood Watch has lessened the caution as Chinese producers improved their methods of production and even rates tilapia raised by Chinese producers in ponds as a "good alternative."  For more on Seafood Watch's recommendations as to Chinese tilapia, you can check out their report.  

The current Seafood Watch recommendations for tilapia focus heavily on the method of farming.  Seafood Watch advises that the best choices are tilapia from Peru that are raised using outdoor flowthrough raceways or tilapia from Ecuador that are farmed in ponds.  Seafood Watch also recommends tilapia from anywhere in the world that uses indoor circulating tanks.  

As a consumer, it is very hard, if not impossible, to determine how a fish was raised.  You may be looking at fresh fillets behind the glass at the fresh seafood counter.  The only information may be a sign that says "Tilapia - $3.00 per pound."  Or, you may be looking at a bag of frozen tilapia fillets, which may have some pretty pictures of the fillets, or a recipe, but nothing about how the fish was raised.  However, if you can find the country of production, that gives you at least some information that you can use in conjunction with Seafood Watch to determine whether this fish is a good buy or should be avoided. 

My beautiful Angel purchased some fresh tilapia fillets from Costco.  According to Costco, its tilapia comes from certified suppliers, including Regal Springs.   This company uses freshwater net pens to raise tilapia in Mexico, Honduras and Indonesia.  Seafood Watch rates tilapia from these countries using this method as a "good alternative."  There are some concerns about the environmental impact of the waste discharged by the fish in the freshwater lakes, but these farms have been certified by the Aquaculture Stewardship Council and the Global Aquaculture Alliance (a discussion about this certification will be left for another time). 

With this tilapia, I had to come up with a recipe.  I was inspired by French recipes.  I decided to first coat the tilapia in  a special flour.  The flour was 1/3 ground almonds and 2/3 all purpose flour, seasoned with salt and pepper.  I then pan-fried the fish in a little butter.  Once the tilapia was cooked, I made a pan sauce by deglazing the pan with some white wine.  (For this recipe, I used a very delicious Picpoul de Pinet that I found at a local wine store adjacent to the grocery store.)  I then added some mushrooms, onions and garlic that I had separately sauteed to the sauce, allowed the flavors to meld.  I also whisked in a little more flour to thicken the sauce just a little before I poured that sauce over the fish.   

In the end, this dish was a very tasty meal, especially considering the fact that I came up with it while perusing the aisles of that grocery store.  It is a reminder that I have to get back to doing more Chef Bolek originals, as long as I keep the recipes simple and work on highlighting flavors.  

PAN-FRIED TILAPIA WITH MUSHROOM-ONION SAUCE

A Chef Bolek Original

Serves 4

Ingredients:

4 Tilapia fillets

16 ounces mushrooms, sliced

1 cup Vidalia onion, sliced thinly

1 clove garlic, minced finely

1 tablespoon parsley

1 lemon, juice and zested

1/3 cup toasted almonds, ground into powder

1/3 cup flour, plus 1 tablespoon

Salt, to taste

Ground pepper, to taste

1/2 cup white wine (such as Picpoul de Pinet)

3 tablespoons butter

1 tablespoon olive oil

Directions:

1.  Prepare the sauce.  Saute the mushrooms in a pan over high heat until they release their water.  Add 2 tablespoons of butter, onions, thyme and garlic. Season with salt and pepper. Reduce the heat and continue sauteing until the mushrooms, onions and garlic have cooked down.  Add the wine and let it simmer on very low.

2.  Saute the fish.  Combine the ground almond and flour, season with salt and pepper and mix well.  Dip the fish fillets to cover them with the flour.  Heat 1 tablespoon of butter and 1 tablespoon of olive oil over high heat.  Add the fish fillets and saute for about 3 to 4 minutes.  Flip and saute for 3 minutes more or until cooked.

ENJOY!