Yangrou Chuan

For all that it may do, China cannot erase the influences of those who practice Islam (namely, the Uyghurs) on both the people ... and their food. This influence is most noticeable when it comes to chuan or chuan'r. It is a dish that begins with small pieces of a protein, usually lamb, which are heavily seasoned with ground cumin and chiles. The seasoned meat is threaded onto skewers and then roasted over hot coals. The end product resembles the kebabs that are seemingly omnipresent throughout the Muslim world. 

These particular kebabs originated within, and quintessentially associated with, the Uyghur communities who live in Xinjiang, which is located in the northwest corner of China. The Uyghurs are currently the victims of a concerted effort to erase their culture and history. I have previously posted about this effort, as well as its impact upon Uyghur cuisine. I am not going to repeat what I discussed in that post. But, the subject of chuan brings me back to this discussion, because it is a subject of how aspects of a culture can be accepted and even incorporated into a larger body even while that culture is ruthlessly repressed. 

The spread of chuan throughout northern and eastern China tells a familiar story. The preparation of these kebabs began to spread as the Chinese -- especially those who lived in Beijing -- learned that the skewers were not just delicious, but a good eat after a long night on the nightlife scene.  Small food carts started appearing in the nighttime at night-time stalls, known as da pai dang, serving those who had spent the night partying in the clubs. In other words, the food of the Uyghurs has been accepted into the "mainstream," while other aspects of their culture, such as their religion, their language and their traditions, have not. 

To be clear, this situation -- where certain aspects of a culture have been accepted into the "mainstream" while the culture itself has not -- is not unique to the Uyghurs in China. Indeed, if one looked hard enough (which really is not that hard at all), one can see aspects of Native American culture that have been accepted into mainstream American culture while the Native Americans themselves were forced over the course of our history onto reservations. 

In my humble opinion, it is important to ensure that everyone knows and understands the history behind the foods that they enjoy.  It is equally important that, where this history is troublesome and difficult, people acknowledge the issues and work to make positive changes. Put another way, education will hopefully help to prevent these historical issues from repeating themselves. 

YANGROU CHUAN

Recipe from Serious Eats

Serves 4

Ingredients:

• 1 tablespoon red chile flakes
• 1 tablespoon whole cumin seeds
• 2 teaspoons whole fennel seed
• 1 teaspoon kosher salt
• 2 teaspoons granulated garlic
• 2 pounds of boneless lamb shoulder or leg, cut into 1 inch pieces
• 1 tablespoon vegetable or canola oil
• 2 teaspoons Shaoxing wine (or rice wine)

Directions:

1. Prepare the marinade. In a mortar and pestle or spice grinder, coarsely grind chile flakes, cumin and fennel.  Add granulated garlic and kosher salt and briefly grind to break salt into smaller pieces and thoroughly combine ingredients. reserve 1 tablespoon of the spice mix in a small bowl.  Add lamb to a large bowl and toss thoroughly with the remaining spice mix, oil and Shaoxing wine (or rice wine0.

2. Prepare the grill. Light a chimney of charcoal or a gas grill to medium high hear.  When the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.  Clean and oil the grate. 

3. Grill the skewers. Grill skewers, covered, over indirect heat until lamb is nearly cooked through, about four minutes per side.  Move skewers over direct heat, sprinkle with the reserved spice mix and cook until well seared on both sides, about 1 minute total. 

4. Finish the dish.  Remove the skewers from the gas grill and serve right away. 

ENJOY!

Five Spice Smoked Beef Ribs

It is known as the "wonder powder," a concoction whose five ingredients bring together the five flavors: namely, sour, bitter, sweet, pungent and salty. It is a fixture of Chinese and Taiwanese cuisine, finding its way into many of the dishes.  it is Chinese Five Spice powder.

I have always had a jar of the spice mix, but it has rarely found its way into any of the dishes that I have cooked.  To be sure, I used it when I make Larb (which I love) or Crispy Salt and Pepper Squid (which is good too).  I just measure out an amount of the five spice, or I eyeball it, but I never gave much thought as to what makes up the wonder powder or how that powder even came about.

Those questions gave rise to this blog post.  The post is a story about five spices brought together to help propel some beef chuck ribs into a tasty dish.

It all began with a desire to smoke some beef chuck ribs.  I had made smoked beef ribs a few weeks earlier, and, I liked the result so much that I wanted to make them again.  And, this time, I wanted to try some thing different.  I purchased a couple packages of ribs and headed home.

The first effort at smoked beef ribs kept it simple.  Just a rub of kosher salt and freshly ground black pepper.  I needed a new rub. Something that would work with beef ribs.  I started looking through jars of different spice mixes for ideas.  That is when I saw it, the jar of Chinese five spice powder.  The eureka moment so passed and I put the jar back.

Picture from Instructables

But, that was not the end of the story.  I then went to the Internet to do some research.  Simple is great, but I did not want this to be easy.  I began researching recipes to make my own Chinese Five Spice powder, and, in the process, learn about the sour, bitter, sweet, pungent and salty aspects of this mixture. The "sour" and "salty" comes, presumably, from the Sichuan peppercorn.  The peppercorn is not actually a peppercorn at all.  (The Sichuan peppercorn is unrelated to black peppercorns or chiles; instead, it is the pinkish, outer husk of a prickly ash shrub of the genus Zanthoxylum.) The bitterness comes from star anise and fennel seeds, both of which also provide a slight licorice note to the powder.  The sweetness comes from cinnamon sticks, which are ground and added to the powder.  Finally, the pungency comes from cloves, which are perhaps one of the strongest spices that provides a definite sense of warmth the powder.  Together, those five spices and the powder they create is known as Chinese Five Spice Powder.  

Just like that jar of Chinese five spice powder, I set aside the internet recipes.  I decided to use a recipe from a tried and true source: Steven Raichlen.  His book, Barbecue Sauces, Rubs and Marinades, contained a recipe that followed those I read on the Internet, bringing together star anise, cinnamon, cloves, fennel seeds and Szechuan peppercorns.  So, instead of one jar of five spices, I pulled out five jars of individual spices and created my own mix.

There is something to be said about making your own spice.  Apart from the fact that you can tweak the recipe, as many do with Chinese Five Spice (making it six or seven spices), it just seems to always taste better than the pre-made stuff.  The homemade spice definitely made these Five Spice Smoked Beef Ribs a great success, one that, lasted long after eating them (thanks to the slight numbing properties of the Szechuan peppercorn, but that will have to be left for another post). 
  

FIVE SPICE SMOKED BEEF RIBS

Rub recipe from Steven Raichlen's Barbecue Sauces, Rubs and Marinades, pg. 43

Serves 4

Ingredients:

4 pounds of beef ribs

3 star anise

2 cinnamon sticks (3 inches each)

3 tablespoons Sichuan peppercorns

2 tablespoons fennel seeds

1/2 teaspoon whole cloves
Sesame seed oil
1 tablespoon toasted sesame seeds

Vegetable oil

Few chunks of alder or apple wood

Directions:

1.  Prepare the rub.  Heat a dry skillet over medium low heat.  Add the spices and toast until fragrant, 3 to 5 minutes.  Transfer the spices to a bowl and let cool completely.  Break the star anise and cinnamon sticks into pieces, grind the spices into a fine powder in a coffee grinder or spice mill.  

2.  Prepare the ribs.  Brush all sides of the beef ribs with a little vegetable oil.  Apply the five spice rub to all sides.  Cover the ribs with plastic wrap and refrigerate for 30 minutes to a few hours. 

3.  Prepare the grill.  Soak the wood chunks in water for about 1 hour.  Prepare the fire and coals in the smoker until you have a temperature of around 250 degrees Fahrenheit.  Oil the grate and place the ribs in the smoker.  Cook until you get an internal temperature of about 185 degrees Fahrenheit, about 3 to 3 1/2 hours.  Remove the ribs from the smoker and let rest for 10 minutes.

4.  Finish the dish. Using a brush, dab the top of the beef ribs with the sesame oil.  Sprinkle the toasted sesame seeds over the ribs.  Serve immediately.

ENJOY!

Around the World in 80 Dishes: Guyana

My next personal culinary challenge takes me to South America, but, for an experience unlike any of my prior challenges on the continent.  To date, my challenges have involved making a main course from Ecuador, Paraguay and Uruguay. All of these challenges involved dishes that, for some reason, I associate with South America, whether it is the Ceviche de Corvina (Black Sea Bass Ceviche) from Ecuador, or the indigenous Guarani dish of So'o-Yosopy (Beef Soup) from Paraguay or, one of my all-time favorites, the Chivitos al Pan of Uruguay.  This challenge is different from my prior ones, because it involves preparing a main course from the country of Guyana.  And, Guyana is far different than most of South America, walking to its own ... calypso beat.

That different beat plays primarily because of history.  The present day Co-operative Republic of Guyana was previously known as British Guiana.  The years of colonization left its mark on the country and its people.  The largest segment of the Guyanese population are the Indo-Guyanese (also known as East Indians).  These individuals descend from the indentured servants brought by the British Empire from the Indian subcontinent to work the plantations of Guyana. The Indo-Guyanese make up forty-three percent (43%) of the population, which is substantially more than the next largest group, the Afro-Guyanese, who make up thirty percent (30%) of the population.  Like the Indo-Guyanese, the Afro-Guyanese trace their lineage to African slaves who were brought to the country.  Guyanese of mixed heritage are approximately sixteen (16%) of the population, while the natives (first nations) are slightly more than nine percent (9%) of the population .

The large segments of Indian and Africa descendants, as well as the history of Guyana as a colony of the British Empire, has had its effect on the cuisine of the country.  Guyanese curries are very popular, as are rotis, dal and rice.  These dishes and meals speak to the Indian influence on the cuisine (an influence that is similarly shared amongst former British colonies in the Caribbean). This influence served as the inspiration for my personal culinary challenge.  The main dish would be one that reflected the cuisine of a plurality of modern-day Guyanese.

MAIN COURSE

The Indian influence means that the main course will be a curry.  However, it is not just any curry.  As it turns out, my beautiful Angel bought me nearly fifteen (15) pounds of goat meat.  As I perused goat recipes on the Internet, I found a few recipes for a goat curry from Guyana.  The recipes followed a similar path as curry recipes from India.  There were the spices -- toasted whole spices such as coriander, cloves, and black peppercorns -- that were ground together with turmeric.  The ground spices were then incorporated into a paste of onions and garlic, and then sauteed before the protein is added. The curry then cooks for a couple of hours, until that meat is fork tender and ready to be spooned into a bowl with rice.   While there are an abundance of curry dishes in Guyana, using the entire range of proteins, it was the goat curry recipes that both captured my attention and were the most useful.  After all, I had 15 pounds of goat meat.

The main course, Goat Curry, not only reflects the food of a significant portion of the Guyanese people, but also underscores some important notes about the role of agriculture in the Guyanese economy.  The agricultural sector accounts for 50% of the foreign exchange earnings and about 40% of the workforce.   While sugar represents the largest crop, rice accounts for 18% of the agricultural sector and livestock accounts for 16% of that sector, both of which are significant amounts. (All of these stats are courtesy of the South American Commission for the Fight against Foot and Mouth Disease.) With respect to the livestock, there are approximately 82,000 goats in Guyana. While 82,000 goats would place Guyana somewhere around the 126th country when it comes to goat production, those 82,000 goats, taken together, are significant to Guyana.

In the end, this is a dish that draws from various aspects of Guyana, its people and its economy.  It also reflects the common bonds that the Guyanese share with the Caribbean, especially the English-speaking islands, such as Trinidad and Tobago.  For these reasons, the challenge is to make a main course of Guyanese Goat Curry.

GUYANESE GOAT CURRY

Recipe from The Nasty Bits

Serves 4-6

Ingredients:

2 1/2 pounds goat meat for stewing

1 lemon

2 teaspoons cumin seeds

1 teaspoon fennel seeds

1 teaspoon black peppercorns

2 teaspoons fenugreek

1 teaspoon mustard seeds

2 teaspoons coriander seeds

1/2 teaspoon cloves

1/2 teaspoon allspice

1/2 teaspoon ground turmeric

1 onion 

A few cloves of garlic

A few tablespoons of oil

Directions:

1. Prepare the goat meat.  Rinse the goat meat under cold running water and place in a pot or large bowl. Squeeze the juice of one lemon into the pot, toss in the lemon rind and fill the vessel with water so that all of the goat meat is covered.  Let sit for 30 minutes.  

2. Prepare the spices.  Place all of the spices except the ground turmeric into a heavy skillet.  Over medium heat, toast the spices, moving the seeds around so that the surface comes into contact evenly with the heat.  The spices will be done when the mustard seeds begin to pop and the cumin seeds are a shade darker, about 2 to 3 minutes.  Immediately remove the pan from the turmeric powder to the pan.  Stir around.  Place all of the spices into a spice grinder and process until finely ground. 

3.  Prepare the spice paste.  In a food processor or blender, puree the onions and garlic with just enough water to create a thick paste.  A few tablespoons of water should suffice.  Transfer the paste to a small bowl and add the toasted and ground spices.  Mix thoroughly to make a thick paste. 

4.  Cook the goat meat.  In a medium sized pot, add a few tablespoons of oil as well as the spice paste.  Toast the paste in the oil for 30 seconds to a minute, taking care not to burn the mixture.  Then add the goat meat and stir around, cooking the meat for a minute or so in the fragrant oil.

5.  Continue cooking the goat meat.  Add enough water to cover the meat.  Bring the water to boil, then lower the heat and simmer for 2 1/2 or so hours, until the meat is tender.  Toward the end, de-fat the broth by skimming the surface with a broad spoon.  Alternatively, if you are making the recipe in advance, refrigerate the curry and allow the fat to solidify at the top.  Serve with plenty of rice to sop up the goat broth. 

*          *          *

This challenge represents my fifth challenge that involves a curry or similar dish (to date, I have made Bhutanese Pig Trotter Curry, Mauritian Duck Curry, Indian Rogan Josh, and Pakistani Karashi Gosht).  This may speak to the ubiquitous nature of curry dishes. It has also helped me to gain experience in making a type of dish that I really like.  (I eat a lot of curries, when I can.)  Overall, the Guyanese Goat Curry was very good, although the curry "sauce" was a little too thin for me.  Still, the flavors were there and the dish was a very good first effort at cooking with goat.  Given that I still have about twelve (12) pounds of goat to cook.  So, this won't be my last effort or, for that matter, my last personal challenge to cook a dish from a country using goat.  Until next time ...

ENJOY!

Scallops Jalfrezi

Jalfrezi could be called the "leftover curry."  During the time of the British Raj, cookbooks included recipes for jalfrezi that consisted of sauteing or frying pieces of leftover meat or fish with onions and spices to produce a thick sauce.  The dish became very popular amongst the British in India during that time.  And, not unexpectedly, its popularity was exported back to the United Kingdom, where jalfrezi dishes are some of the most well liked dishes on the menu of Indian restaurants across the British Isles.

Prior to this recipe, I had never eaten a jalfrezi of any kind.  The most popular Indian recipe in the Chef Bolek household (or at least according to the Chef Bolek stomach) would be a Vindaloo or a Rogan Josh.  (It was very difficult to write that last sentence because, truth be told, I love just about all Indian food, except when it is based on ingredients that I don't like, such as spinach.) 

I came across a jalfrezi recipe in a cookbook when I was looking for a scallop recipe.  This recipe for Scallops Jalfrezi satisfied my objective for finding a dish incorporating scallops and, as a bonus, went straight to my love of Indian food.  So,  I decided to make the dish.  The only thing that was different is the use of the rice vermicelli, but that is only because I had some lying around that had to be used.  It seems only appropriate for a dish that was designed to use leftovers. 

SCALLOPS JALFREZI

Recipe from 660 Curries, pg. 281

(Serves 6)

Ingredients (for the curry):

1 pound of large sea scallops

1 tablespoon ginger paste

1 tablespoon garlic paste

2 teaspoons Balti masala (see below)

1 1/2 teaspoons kosher salt

2 tablespoons canola oil

1 large red onion, cut into 1/2 inch cubes

1 medium size green bell pepper, stemmed, seeded and

     cut into 1/2 inch pieces

1/2 cup of tomato sauce

1 medium sized tomato, cored and cut into 1/2 inch cubes

1/4 cup finely chopped fresh cilantro leaves and tender stems

Ingredients (for the Balti masala):

2 teaspoons fennel seeds

2 teaspoons coriander seeds

1 teaspoon cumin seeds

1 teaspoon black or yellow mustard seeds

1/2 teaspoon whole cloves

1/2 teaspoon cardamom seeds from black pods

1/2 teaspoon nigella seeds

3 fresh or dried bay leaves

2 cinnamon sticks (each 3 inches long), broken into smaller pieces

2 teaspoons cayenne pepper

1/2 teaspoon ground nutmeg

Directions:

1. Make the Balti masala.  Preheat a small skillet over medium high heat.  Add the whole spices, reserving the cayenne and nutmeg) and toast, shaking the skillet every few seconds until the fennel, coriander and cumin turn reddish brown, the mustard, cloves and cardamom turn black, the cinnamon and bay leaves appear brittle and crinkly, and the mixture is highly fragrant, 1 to 2 minutes.  The nigella will not turn color.  Immediately remove from the heat and transfer the spices to a plate to cool.  Once they are cooled, place the spices in a spice grinder and grind until the texture is like ground black pepper.

2.  Marinate the scallops.  Combine the scallops, ginger paste, garlic paste, 1 teaspoon of the masala and 1 teaspoon of the salt in a medium size bowl.  Toss to coat.  Refrigerate, covered, for about 30 minutes or as long as overnight to allow the flavors to mingle. 

3.  Saute the scallops.  Heat the oil in a large skillet over medium heat.  Add the scallops, marinade and all, arranging them in a single layer, and sear them on their two broad sides until light brown, 3 to 5 minutes.  Transfer them to a plate.  

4.  Saute the vegetables.  Add the onion and bell pepper to the same skillet and cook until the vegetables start to turn light brown around their edges, about 5 to 8 minutes.

5.  Add the tomato sauce.  Add the tomato sauce and the remaining 1/2 teaspoon of salt.  Simmer, uncovered, stirring occasionally until there is a light sheen of oil on the surface of the sauce, about 2 to 4 minutes. 

6.  Finish the dish.  Add the seared scallops (including any liquid) pooled on the plate, the tomato, cilantro and remaining 1 teaspoon of Balti masala.  Cover the skillet and simmer, basting the scallops with the sauce but not stirring too often, until the scallops are firm to the touch but not rubbery, 3 to 5 minutes.  Then serve. 

ENJOY!

Fennel, Apple and Celery Salad with Cilantro and Lemon

Generally, I have never been a big fan of salads.  I consider myself an alpha carnivore, preferring to eat meat over leafy greens.  If I have to have a side, it is usually a starch, such as potatoes or rice.  To be sure, I eat salads and cook vegetable side dishes, but  not as much as I should.

My beautiful Angel has made tremendous strides in opening me and my diet to salads.  This recipe is an example of that.  Before I met my Angel, I would not have thought of making a salad of fennel, apple and celery.   However, a few weeks back, we had dinner with Clare's parents and her father made a salad that included fennel.  The salad was very delicious.  It also got me to thinking about different salads that I could make for Clare which feature fennel.

Fennel is a very interesting ingredient.  The white bulbs with straight, green branches and feathery leaves sets this vegetable apart from others on a grocery shelf.   One would think it was related to any number of vegetables that sprout from bulbs.  However, fennel is from the Umbellifereae family, which means it is closely related to parsley, carrots, dill and coriander.  Yet, the taste of fennel -- with its strong notes of anise -- is completely different than parsley, coriander and the like.  

The anise flavor of fennel pairs well with a variety of ingredients, most notably apples.  This basic pairing is what makes the salad work.  The use of celery, cilantro and lemons add levels of flavor to the salad.  The result is a delicious salad that has helped to further focus my attention to vegetables.

FENNEL, APPLE, AND CELERY SALAD WITH CILANTRO AND LEMON

Recipe from Food Network

Serves 8

Ingredients:

1/4 cup, plus 2 tablespoons of lemon juice

1 tablespoon extra virgin olive oil

2 large apples, julienned

1 medium head of fennel, cored and thinly sliced

3 large ribs of celery, sliced (about 1 cup)

1/2 cup cilantro leaves, roughly chopped

Directions:

In a large non-reactive bowl, combine the lemon juice, olive oil, salt and pepper.  Add the apples, fennel, celery and cilantro.  Toss until well combined.  Taste and adjust the seasonings. 

ENJOY!

Malabar Mussels

When one thinks of strength, the first thing that comes to mind is muscles.  However, for many women in the southern Indian state of Kerala, it is mussels that give them strength.  Green mussels or perna viridis, to be exact. Back in the 1990s, local villages along the Indian Ocean coastline began to start farming mussels as a way to make a living.  Mussel farming exploded in the region and, overall, India rose to become one of the largest producers of green mussels in the world.  

The most important thing about mussel farming in Kerala, at least to me, is found in a study by V. Kripa and K.S. Mohamed.  Their study is entitled "Green Mussel, Perna Viridis, Farming in Kerala, India - Technology Diffusion Process and Socioeconomic Impacts" (2008).   As Kripa and Mohamed report, there were three types of ownership when it came to mussel farms.  There were individual ownership and family ownership, both of which are self-explanatory.  And, there was "self-help group" ownership or SHG ownership.  There were only about 17 to 20 SHG mussel farms, all of which were located in one district (the Kasgorod district) of Kerala  

The SHG mussel farms are the key to empowering women.  As both Kripa and Mohamed found, "[t]he biggest outcome of mussel farming in Kerala was the empowerment of women with 87% of the SHG farms owned by women." The SHG is a formal organization, with officers and group meetings.  This organization makes it easier for women to obtain financial assistance and support from local banks and the government. Those 17 to 20 SHG mussel farms have enabled as many as 2,000 women to become active in an economic activity, which enables them to better support themselves and their families.  The SHGs not only help to alleviate poverty, but they also empower women not only in the economic workplace, but also when it comes to decision-making in their homes.

This recipe demonstrates what can be made with those green mussels, as well as blue and black mussels that are traditionally found in the Atlantic and Pacific Oceans.  It incorporates a wide range of ingredients, especially in the Malabar Masala.  (One note: don't let the fact that you can't find some of the masala ingredients -- like the curry leaf powder -- stop you from making the dish.  The masala will still be great.)  Along with the masala, the combination of fresh chiles, ginger, garlic, and red onions also provide an interesting array of range of tastes and flavors.  The sauce was so good that I decided to serve the dish with some rice, which could help to soak up some of the sauce.  I hated to see that sauce go to waste.   

MALABAR MUSSELS

Adapted from Smita Chandra's recipe published by Saveur

Serves 2-4

Ingredients (for the mussels):

3 tablespoons of canola oil

6 cloves of garlic, thinly sliced

2 small green Thai chiles or 1 serrano, thinly sliced

1 two-inch piece of ginger, peeled and thinly sliced

1/2 small red onion, thinly sliced

2 tablespoons of Malabar Masala (recipe below)

3 plum tomatoes, chopped

1 14 ounce can of coconut milk

Kosher salt, to taste

2 1/2 pounds of mussels, debearded, rinsed and scrubbed

1/4 cup roughly chopped cilantro

Cooked white rice, for serving (optional)

Ingredients (for the Malabar Masala):

1/4 cup of coriander seeds

2 tablespoons of cumin seeds

2 tablespoons of fennel seeds

1 tablespoon of green cardamom pods

1 tablespoon of whole cloves

1 teaspoon of black mustard seeds

1 teaspoon of fenugreek seeds

1 teaspoon of whole black peppercorns

2 star anise

2 sticks of cinnamon

2 tablespoons of dessicated coconut

2 tablespoons of dried fenugreek leaves

1 tablespoon of crushed red chile flakes

1/3 cup of curry leaf powder

1 teaspoon of ground ginger

1 teaspoon ground turmeric

Directions:

1.  Prepare the Malabar Masala.  Heat a 10 inch skillet over medium high heat.  Cook coriander, cumin, fennel, cardamom, cloves, mustard seeds, fenugreek seeds, peppercorns, star anise, and cinnamon sticks until fragrant and toasted, about 3-4 minutes.  Add coconut, fenugreek leaves and chile flakes, cook until the coconut is golden, 2 minutes.  Let cool and then transfer to a spice grinder along with curry leaf powder, ginger, and turmeric.  Grind into a powder and store in an airtight container for up to 6 months.  

2.  Prepare the base.  Heat oil in a 6 quart saucepan over medium high heat.  Cook garlic, chiles, ginger, and onion until golden, about 4 to 6 minutes.  Add masala and tomatoes. Cook, stirring occasionally until the tomatoes begin to break down, about 5 to 7 minutes. 

3.  Cook the mussels.  Add coconut milk, salt, and 1/4 cup of water and bring to a boil.  Add the mussels.  Cook covered, occasionally shaking pan until all mussels are opened, about 5 minutes.  Garnish with cilantro and serve with rice.

ENJOY!

Pike's Place Salmon Burgers

The Pike's Place Market is one the most well known symbols of the city of Seattle.   It opened on August 17, 1907, the result of a proposal by Seattle City Councilman Thomas Revelle, who proposed the idea of a public market where both farmers could sell their goods directly to the city's residents.  According to the market's website, Councilman Revelle proclaimed, "the Market is yours. I dedicate it to you and may it prove of benefit to you and your children. It is for you to protect, defend, and uphold and it is for you to see that those who occupy it treat you fairly. … This is one of the greatest days in the history of Seattle."  For more than 100 years, I think the citizens of Seattle have upheld their responsibilities to protect, defend and uphold that market and, during that time, the market and its vendors have provided a lot to the citizens, including this one particular recipe for Pike's Place Salmon Burgers.

I happened to find this recipe when I was preparing for our annual Super Bowl Party.  With each game, the challenge is to make sandwiches or snacks that are representative of the city or state whose teams are playing in the game.  Super Bowl XLVIII featured the Denver Broncos vs. the Seattle Seahawks.  As the conference championships came to a close, I immediately knew that I would be making a salmon burger to represent the city of Seattle.  I just needed a recipe.

I found that recipe on the NBC Today website.  The recipe comes from the Pike's Place Fish Guys, Justin Hall and Anders Miller, and can be found in their cookbook, In the Kitchen with the Pike's Place Fish Guys.  The  Fish Guys give a relatively straightforward introduction to the dish: These are the very same patties that seem to fly out of the case at Pike Place Fish. They are great served on their own or with your favorite sauce, such as tartar or dill sauce. We think the best way to serve them is on a brioche bun, with a little arugula, tomato, and a slice of Walla Walla sweet onion on top. This might be the best salmon burger ever. 

The "best salmon burger ever"?  That is a pretty bold claim. I will say that this recipe produces a great salmon burger.  It is definitely better with the tomato, sweet onion and arugula.  While it is a great burger, and perhaps the best Northwestern-style salmon burger, I personally think my beautiful Angel's Salmon Burgers are the best salmon burgers ever, especially smoked on a cedar plank and served with ancho guacamole. 

 

PIKE'S PLACE SALMON BURGERS

Recipe from NBC Today 

Serves 4

Ingredients (for the burgers):

1 pound boneless, skinless, wild salmon, finely chopped
4 teaspoons extra-virgin olive oil
1 tablespoon rub (see recipe below)
1 teaspoon Northwest Seafood Seasoning (see recipe below)
1 cup panko crumbs

Ingredients (for the rub):
1/3 cup packed light brown sugar
1/2 cup dried cilantro
1 1/2 tablespoons fennel seed
1 1/2 tablespoons garlic pepper seasoning
1 tablespoon fine sea salt
2 tablespoons plus 1 teaspoon ground celery seed
1/4 cup dried granulated onion
1 1/2 tablespoons of ground chipotle chile

Ingredients (for the Northwest Seafood Seasoning):
1/3 cup dried minced garlic
1/3 cup dried granulated onion
1 tablespoon fine sea salt
4 teaspoons granulated lemon peel
1/3 cup dried dill
1/3 cup paprika
2 tablespoons celery seed
1/2 cup dried parsley
1/4 cup medium grind black pepper

Directions:

1.  Prepare the rub: Combine all of the ingredients (brown sugar, paprika, cilantro, fennel seed, garlic pepper, salt, celery seed, onion, and chipotle) in a bowl and mix well. Store in a covered container for at least 6 months.

2.  Prepare the Northwest Seafood Seasoning: Combine all of the ingredients (garlic, onion, salt, lemon peel, dill, paprika, celery seed, parsley, and pepper) in a bowl and mix well. Store in a covered container for at least 6 months.

3.  Prepare the burgers. Place the chopped salmon in a large bowl and add 2 teaspoons of the oil, the rub, and the seafood seasoning. Mix thoroughly with your hands. Add the panko crumbs and mix to combine.  Form the mixture evenly into 4 patties, packing them firmly around the edges so they don't fall apart. Each patty should be between 1/2 and 3/4 inch thick.

4.  Cook the burgers.  Preheat a skillet (cast iron works well) over medium heat for 5 to 10 minutes. Add the remaining 2 teaspoons of oil and swirl to coat the bottom of the pan. When the oil is nearly smoking, add the patties and cook for 3 minutes. Turn carefully with a spatula and cook for another 2 to 3 minutes. The patties may also be grilled over medium-high heat for the same amount of time.

5.  Plate the dish.  Toast the ciabatta buns or sandwich buns for a couple of minutes.  Place a burger on the bottom half of the bun and top with a slice of tomato, some thin slices of onion and some arugula.

ENJOY!

Flounder en Papillote

Two words -- en papillote or al cartoccio -- provide, at least for me, one of the most interesting and tasty ways to prepare fish.  It is a method baking fish in small paper parcels or packet of parchment paper or aluminum foil.  The paper or foil is folded, and the fish is inserted along with some vegetables, spices and aromatics.  A little liquid -- whether stock, wine or even beer -- is also added, which allows for the fish to be steamed and helps keep the fish moist during the cooking process. The process seems relatively straightforward, but the key is making sure that the packet is completely sealed when it goes into the oven.  This ensures that the fish cooks properly.

The history of this cooking method is something that has always intrigued me.  It is most commonly referred to as en papilotte or al cartoccio, which would suggest that the method originated in Western Europe.  To be sure, it has been used by cooks and chefs in France and Italy since at least the 17th century.  However, it has also been used by cooks and chefs around the world.  In Latin America, cooks and chefs use corn husks or plantain leaves.  In Malaysia and Indonesia, they use banana leaves.  It is water lotus leaves in China.  Regardless of what is used, the method of cooking is the same.  For this recipe, I did not have any access plantain leaves or water lotus leaves, so I decided to use parchment paper. 

With respect to what would be steamed, I decided to use flounder fillets.  I have not cooked very much with this fish and I thought it would be a good opportunity to gain some more experience.  Flounder is a flatfish species, that live on the sea floor, usually around bridge piles, docks, coral reefs and other formations.  When it comes to sustainability, flounder is one of those fish that can be difficult to monitor.  There are several different types of flounder -- such as Pacific Flounder, Summer Flounder, Yellowtail Flounder and Witch Flounder -- and, in most stores, the differentiation is not noted on any labels.  They are all sold as "flounder."  Therefore, when it comes to buying flounder, it is important to focus on where it was caught.  Generally speaking, flounder in the bay of Maine or the Northern Atlantic are considered to be threatened, as are flounder caught around Iceland.  Flounder caught in the mid-Atlantic or the Pacific Ocean are generally considered to be better alternatives, at least according to Seafood Watch.

After choosing the cooking method and the fish, I had to select the ingredients to use in the baking and steaming process.  I decided to buy whole flounder, and, use the heads and backbones to make a stock.  This stock would be the liquid that would steam the fish.  I also found a recipe that called for the fish to be steamed with oregano, fennel, tomatoes and black olives, which gave this dish a definite Mediterranean flavor.    I found this recipe on a website called Figs, Bay & Wine.  I bought everything, but forgot the fennel bulb called for in the recipe.  I decided to substitute a teaspoon of fennel seeds, which are obviously not the same as fresh fennel, but worked in this case. 

FLOUNDER EN PAPILLOTE

Recipe adapted from Figs, Bay & Wine

Serves 2

Ingredients:

2 large flounders, filleted, with heads and backbones reserved
1 onion, peeled and quartered
3 carrots, peeled
3 stalks of celery, with leaves
1 tablespoon of whole black peppercorns
1 teaspoon of fennel seeds

Extra virgin olive oil
Kosher salt
Freshly ground black pepper
Leaves from 1 or 2 stems of fresh oregano
2 lemons, sliced thinly across into circles
4 tablespoons of flounder stock (see below)
1 pint cherry tomatoes

A handful good olives

Directions:

1.  Prepare the flounder stock. Place the heads and backbones in a pot and cover with water.  Add the onion, carrots, celery and black peppercorns.  Bring to a boil.  Allow for a light to moderate boil for about one hour.  Strain and set aside the flounder stock.

2.  Prepare the packets of fish.  Preheat the oven to 350 degrees Fahrenheit.  Cut two lengths of baking parchment, each about 18 inches in length or as long as needed to have enough room for the fish and vegetables, plus extra for folding. Fold each length in half with a sharp crease. Arrange on one or two baking sheets.  Rinse the flounder fillets and pat dry. 

3.  Continue preparing the packets of fish.  Open each piece of parchment as you would a book. Divide the fennel between the four pieces, placing it on the right hand side of the parchment. Season generously with olive oil, salt, and black pepper. Arrange a flounder fillet in the center of the packet, tucking under the thinner end of the fillet to create a more uniform thickness – this way the fish will cook evenly. Drizzle the fish with a little more olive oil and season again with salt and pepper. Tear over oregano leaves and sprinkle some fennel seeds. Arrange three lemon slices on top each fillet and add the tomatoes and olives.  For this recipe, I diced the olives and sprinkled them over the fish.

4.  Seal the packets of fish.  To seal the parchment packets, make one fold on the diagonal at the bottom left hand corner, creasing it sharply by pressing with your finger, as you would when you fold paper.   Add a second fold following a curve so that your packet will eventually form a half moon. Continue adding sharply creased folds, following a curve up and around the ingredients. When you reach the top, pour in two tablespoons of the flounder stock, and twist the remaining paper to seal. Repeat the process with the other packet.

5.  Bake the fish.  Place the baking sheet in the oven and bake for about 10 to 15.  When they’re finished the fish will just be flaky. 

6.  Finish the dish.  Gently slide each packet onto a plate and serve immediately, allowing each diner to open his or her own packet.  Alternatively, you could open the packets yourself and plate the fillets, topping them with the tomatoes, oregano and olives, as well as spooning any liquid in the pouch over the fish.  

ENJOY!

Roasted Apples and Fennel with Walnuts

Every dish deserves a good side.  When I made my Garlic-Fennel Rubbed Pork Loin Roast, I struggled mightily to come up with a good side dish.  At first, I thought about mashed potatoes, and then truffled mashed potatoes.  Potatoes did not seem to be the best side for the dish, at least for me. 

My thoughts then turned to what is traditionally linked to pork ... apples.  Maybe it was all of those images of a whole pig with an apple stuffed in its mouth.  Wherever that image came from, I had the start of my side dish. 

I then consulted The Flavor Bible for additional ingredients to use in this side dish.  The first ingredient that jumped out at me was fennel, which is a good ingredient to pair with apples.  I was a little cautious at first because the pork roast used both fennel seed and ground fennel in the rub. However, I came to remember something I learned a long time ago ... the taste of the seed and the taste of the fruit or vegetable are not always the same.  Fennel seed and ground fennel provide strong anice flavors, which include some flower, spice and peppery notes.  While fennel itself also provides these flavors, roasting the fennel helps to mellow them. When roasted apples are added, the fennel does not stand out as much. 

In the end, I scoured the Internet to see if there was a recipe that I could use as a guide.  I found one from Country Living and adapted it for my dish.  I also added walnuts to the side dish, which was a suggested pairing for both apples and fennel.  When I served this dish, I added some walnuts, but, in the rush of things, I forgot to toast them.  I would suggest toasting the walnuts and sprinkling them over the apples and fennel just before serving the dish.

ROASTED APPLES AND FENNEL WITH WALNUTS

Recipe adapted from Country Living

Serves 4-5

Ingredients:
1 fennel bulb, trimmed and cut into 1/4 inch wedges
1.5 pounds of apples, such as gala apples
1 tablespoon of honey
1/2 teaspoon of salt
1/4 teaspoon of ground black pepper
1 cup of walnuts

Directions:
1. Prepare the apples and fennel.  Preheat the oven to 400 degrees Fahrenheit.  Combine all of the ingredients in a bowl and toss.  Lay the apples and fennel out on a baking sheet in a single layer.

2.  Roast the apples and fennel.  Roast the apples and fennel for twenty minutes.  Turn the apples and fennel.  Roast for twenty minutes more until they are golden and cooked through.

3.  Toast the walnuts.  Heat a pan on medium heat.  Add the walnuts.  Toast the walnuts for a minute or two, shaking the pan to prevent any burning. 

4.  Plate the dish.  Sprinkle the toasted walnuts over the apples and fennel just before serving the dish.

ENJOY!

Garlic-Fennel Rubbed Pork Loin Roast

A pork loin roast can be an amazing cut of meat to work with.  The most important thing to consider with respect to this roast is the rub.  Recently, I decided to prepare a pork loin roast, but I did not know what rub to use.  I scoured the Internet to find the right rub. I ultimately stumbled across a recipe provided by Chef Ryan Hardy to Food and Wine Magazine.

Hardy's recipe draws its inspiration from his personal experience eating roasted pork served by a street vendor in Siena, Italy.  The principal ingredients of the rub are garlic and fennel seeds, with ground fennel and crushed red pepper also being used.  The combination of garlic and fennel give this roast a very earthy and flowery aroma as it cooks in the kitchen, which is very nice.  I prepared the rub ahead of time, rubbed the roast, and let it sit in the refrigerator for a few hours before I began to cook.  You could also let the roast sit in the refrigerator overnight, but make sure that it has returned to room temperature before you begin cooking.

The recipe calls for the use of a ten rib pork loin roast.  I opted to go with a pork loin roast without the bones, because it was cheaper. Although a boneless piece of meat tends to cook faster, the particular cut I bought took a little longer to cook than what was called for in the recipe.  It took about one hour and fifty minutes from start to finish, rather than the one hour and thirty five minutes.  For this reason, it is always important to watch the temperature of the roast to ensure that you do not undercook or overcook the meat.  In the end, I think it turned out well and I would make this recipe again.

GARLIC-FENNEL RUBBED PORK LOIN ROAST

Adapted from a recipe by Ryan Hardy, provided to

Food & Wine Magazine
Serves 10

Ingredients:

6 large garlic cloves

2 tablespoons of rosemary, coarsely chopped

1 tablespoon of whole fennel seeds

1 teaspoon of ground fennel

2 teaspoons of crushed red pepper

2 teaspoons of ground black pepper

1/4 cup of extra virgin olive oil

1 ten rib pork loin roast (about five pounds), bones frenched.

Directions:

1.  Prepare the rub and marinate the meat.  Preheat the oven to 400° Fahrenheit.  In a food processor, combine the garlic, rosemary, fennel seeds, ground fennel, crushed red pepper, black pepper and olive oil.  Process the ingredients to a past.  Set the pork roast on a large rimmed baking sheet and cut shallow score marks all over the fact.  Spread one tablespoon of the paste on the underside of the roast and the remaining paste all over the scored fat and meaty parts of the roast.  Season all over with salt.

 2.  Roast the pork.  Roast the pork, fat side up for one (1) hour.  Reduce the oven temperature to 325° Fahrenheit for about thirty-five minutes longer or until an instant read thermometer inserted into the thickest part of the meat registers 150° Fahrenheit.  Transfer the roast to a carving board and let rest for 15 minutes.  Carve the roast and serve at once.

ENJOY!

Roasted Barramundi with Fennel and Orange

When Clare and I recently visited my parents, we decided to prepare a meal for them.  We went to a local grocery store, which had a wide selection of seafood, including one fish that I had never seen in a store before ... Barramundi.  I have ordered barrimundi at restaurants; but, until recently, I have never cooked with this fish.  So, I bought some to use for a main course.

Barramundi -- which means "large scaled river fish" in the language of the Australian Aborigines --  is one of several fish that are part of the growing aquaculture industry.  Aquaculture refers to the farming of fish, either in tanks or enclosures. We all have had farmed fish for dinner at some point, because most Atlantic Salmon that you can find in grocery stores is farmed, as is most Tilapia.  There is a lot of debate over the pros and cons of aquaculture, especially with respect to the impact of fish farming on the environment and the potential health risks of eating fish farmed in certain ways.  This debate is probably best left for another day ... and another post.

My focus was taking the opportunity to cook with a new fish and prepare a great main course for everyone one.  Barramundi is a white, flaky fish with a texture that most resembles pollock or cod (at least in my opinion).  This type of fish presents a very good "canvas" for different flavors.  After quickly scrolling through some recipes, I decided upon a recipe that called for roasting the fish with fennel and orange.    Overall, this dish turned out very well and I think my parents were pleased with it.  

ROASTED BARRAMUNDI WITH FENNEL AND ORANGE

Adapted from Epicurious

Serves 2-4

Ingredients:
1 1/2 pounds of barramundi
2 teaspoons of fennel seeds
1 1/2 teaspoons of kosher salt
5 Valencia oranges
4 1/2 tablespoons of extra virgin olive oil
2 medium fennel fronds, trimmed, halved through core,
     sliced, plus a few fronds for garnish
2 garlic cloves, minced
1 shallot, minced
1/2 cup of dry white wine

Directions:

1.  Prepare the spices.  Toast fennel seeds in a heavy small skillet over medium-high heat until fragrant and the seeds begin to brown. Using a spice grinder, coarsely grind  the fennel seeds with one and one-half teaspoons of coarse salt.

2.  Zest, cut and juice the oranges.  Finely grate or zest enough orange peel from one orange to measure one and one-half teaspoons.  Set aside the grated peel. Using a small sharp knife, cut off the peel and white pith from three oranges. Working over a bowl, cut between the membranes to release orange segments into bowl. Squeeze enough juice from remaining two oranges to measure one-half cup.

3.  Roast the fennel.  Position one of the oven racks in the top third and another rack in the bottom third of oven.  Preheat to 400 degrees Fahrenheit. Brush a large rimmed baking sheet with oil. Toss the sliced fennel with one and one-half tablespoons of the oil, one teaspoon of the fennel salt, and a half teaspoon of the orange peel in large bowl. Transfer  the fennel to the prepared sheet, spreading evenly. Roast the fennel on bottom rack until beginning to soften, about 8 minutes.

4.  Marinate the fish.  Meanwhile, brush large a shallow oven-safe pan with oil. Mix two tablespoons of oil, one teaspoon of orange peel, and the garlic in small bowl.   If you are using a barramundi fillet with skin, place skin side down in pan and brush the top with orange-peel mixture. Sprinkle the fish with one teaspoon of  fennel salt.

5.  Roast the fish.  Stir fennel; arrange orange sections around. Transfer fennel to top rack of oven and place fish on bottom rack. Roast until fish is just opaque in center and fennel is tender, about thirteen minutes longer.

6.  Make the sauce.  Transfer fish to platter; tent with foil. Place a pan over two burners; heat over medium-high heat. Add shallot; stir until tender, about two minutes. Add wine and orange juice and boil until reduced to one-half cup, about 4 minutes. Whisk in remaining one tablespoon oil. Season sauce with one-half teaspoon fennel salt, adding more to taste if desired.

7.  Plate the dish.  Arrange fennel and oranges around fish on platter. Pour sauce over the fish and serve.

ENJOY!

Frattaglie del Pollo con Aceto Balsamico (Chicken Heart and Liver with Balsamic Vinegar)

While I was trying my hand at Pollo al Mattone, I faced the question of what to do with the chicken heart and liver.  Whenever you buy a whole chicken or turkey, it usually comes with the heart, liver and neck, in a bag nestled in the cavity of the bird. 

I decided to take the heart and liver and sautee it with some fennel, garlic and leeks.  The heart and liver both have a very earthy, mineral taste.  I added some ground black pepper and crushed red pepper to provide a kick.  So, to finish the dish, I added a teaspoon of grated Parmigiano Reggiano and, once plated in a little bowl, I drizzled my best Balsamic Vinegar.  The result is a little appetizer that is both earthy and sweet, with a little kick from the two peppers.  I think this is one of my best original recipes in quite some time.  A good balance of flavors.  

This recipe is an example of what someone like myself can do with a little creativity and a couple ingredients.

FRATTAGLIE DEL POLLO CON ACETO BALSAMICO

A Chef Bolek Original

Serves 1 to 2

Ingredients:

1 chicken heart, sliced into strips

1 chicken liver, sliced into strips

2 tablespoons of leeks, diced

1 tablespoon of fennel, diced

1 clove of garlic, diced

1 teaspoon of crushed red pepper

1 tablespoon of fresh sage, chopped
1 tablespoon of Parmigiano Reggiano, grated
1/2 tablespoon of aged balsamic vinegar

Ground black pepper, to taste

Salt to taste

2 tablespoons of butter

Basil leaves, for garnish

Directions:

1.  Saute the ingredients.  Heat the butter in a skillet on medium-high heat.  Add the leek, fennel and garlic.  Saute for about three to four minutes.  Add the crushed red pepper, black pepper and salt.  Then add the sage and saute for one minute.  Add the heart and liver and saute until cooked, about four to five minutes.  

2.  Plate the dish.  Plate the offal in a little bowl and garnish with basil leaves.

ENJOY!

Riesling Steamed Hake with Sauteed Red Chard

I have to admit that I completely winged this recipe.  We have had a few ingredients that had been sitting around in our vegetable basket, like a sweet onion and a couple of shallots, that needed to be used.  Those ingredients can be used in a lot of ways, but neither really stands out as a principal ingredient, at least for the dish I wanted to cook.  

So, I bought some Hake and some red chard.  I immediately faced a problem.  Although very healthy, chard is a bitter leaf vegetable.  I needed to think of some ingredients to use to help smooth out the bitterness.  I bought a small bulb of fennel, which would provide some anise and licorice flavors. However, the ingredient that I thought would do the best job of taming the bitterness of the chard is wine.  And, not just any wine, but a Riesling.

Rieslings are white wines full of fruit flavors, such as pears, peaches, and other refreshing fruits.  Germany is well known for its Rieslings, as is the Alsace region of France.  However, I decided to go with an American Riesling.  I bought a Riesling from the Columbia Valley in Washington and proceeded home to make this dish. 

The dish basically involves the steaming of the hake with the Riesling wine.  I did not have a steam plate, so I used the sweet onion as the platform, filling the pan with wine until it was just below the top of the onions.  I put the hake on top and set the heat on high.  This dish is still a work in progress and I will update the post if I make any changes to it. 

RIESLING STEAMED HAKE WITH SAUTEED RED CHARD

A Chef Bolek Original

Serves 2-3

Ingredients: 

1 pound of Hake fillet, cut into even-sized pieces

1 bunch of red chard, stems diced finely and leaves sliced

1 large sweet onion, cut into thick slices

2 shallots, sliced

1 pinch of crushed red pepper flakes

1 small bulb of fennel, stalks trimmed off and diced finely

2 tablespoons of butter

2 tablespoons of olive oil

1 bottle of Riesling
1 tomato, cut into eighths
1/2 lemon, cut into quarters

Salt, to taste

Ground pepper to taste
Parmigiano Reggiano, grated

Directions:

1.  Saute the chard.  Heat the butter and oil in a a large saute pan on medium-high heat.  Add the chard stems and fennel.  Saute for about five to eight minutes until the chard stems and fennel are soft.  Add the chard leaves and continue to saute the chard for about a minute or two.  Add about 1 1/2 cups of wine and let the chard cook until the wine cooks down, about five to eight minutes.

2.  Steam the fish.  Place the onions at the bottom of a rounded saute pan and pour about 1 1/2 cups of wine until the wine is just below the top of the onions.  Heat the pan on high and place the hake on the onion.  Cover and, when the wine begins to heat up and steam, it will cook the fish.  The fish will need to steam for about eight to twelve minutes depending upon the thickness of the fish.

3.  Finish the dish.  Remove the chard and place in a colander over the bowl to help drain any excess liquid  Then plate the chard first and the fish on top of the chard.  Plate with tomato and lemon wedges.  Sprinkle with grated Parmigiano Reggiano.

As for the rest of the wine, drink it.  Rieslings are great, refreshing wines.

ENJOY!

Rockfish Provencal

Recently, I decided that I wanted to make a nice meal for my wife.  I did not know quite what to make, and, I perused a bunch of recipes until I came across one for Halibut Provencal.  I went to my local grocery store, but they did not have halibut, and many of my choices -- such as cod -- were not very sustainable. There was one fish that is rated as sustainable and, even better, it is a local fish from the Chesapeake bay ... rockfish.

Now, not all rockfish are sustainable and, indeed, the name "rockfish" is a little misleading.  Many fish go by different names when sold in the store, which makes buying fish based upon sustainability a major challenge.  Rockfish is a very good example because it may be labeled with many completely different names, such as Red Snapper, Black Bass and Striped Bass.  On the West Coast, a "rockfish" is more than likely a snapper while, on the East Coast, it is more than likely a striped bass.

So, it is important to see where the fish is caught, and that will more often than not tell you if the fish is sustainable.  Rockfish or Striped Bass caught in the Chesapeake Bay are sustainable because, unlike some of the other residents of the bay (most notably blue crabs and oysters), there are still sufficient populations of rockfish in the bay and the amounts of rockfish that may be caught are subject to strict regulation.

With all of that said, I decided to make Rockfish Provencal, which is a great dish that brings together all of the flavors of Provence, such as garlic, fennel, tomatoes, olives and sage. This is a very delicious dish.

ROCKFISH PROVENCAL

Adapted from About.com 

Serves 4

Ingredients:

1 1/4 pounds of Rockfish

3 tablespoons of extra virgin olive oil

1 clove of garlic, diced finely

1/4 teaspoon of crushed red pepper flakes

2 shallots, sliced thinly

1 fennel bulb, chopped

1 can of whole, peeled tomatoes

1/2 cup of bottled clam juice

12 black olives, pitted

1/2 teaspoon of salt

1/4 teaspoon of black pepper

1 tablespoon of fresh sage, chiffonade or cut into fine strips 

Directions:

1.  Preheat the oven to 400 degrees Fahrenheit.

2.  Heat the olive oil in a deep, ovenproof skillet over medium heat.  Saute the garlic and red pepper flakes for about a minute.  Add the shallots and fennel, continuing to saute for about another five minutes.  Add the tomatoes and the clam juice.  Breakdown the tomatoes using a potato masher until they are in large pieces.  Remove from the heat and stir in the olives.

3. Season the rockfish with salt and pepper.  Arrange the rockfish over the hot tomato mixture in the skillet.  Bake in the preheated oven for about fifteen to twenty minutes, until the cook is fished through.  Stir in the sage chiffonade into the tomato mixture.

4.  Plate the fish first and then spoon the tomato mixture over the fish.

ENJOY!

For more about sustainable choices when buying Rockfish, check out Seafood Watch.