Javaher Polow (Persian Jeweled Rice)

Few dishes leave me in awe, and Javaher Polow or Persian Jeweled Rice is one of them. My awe manifests itself in a couple of different ways. On the one hand, I marvel at the visual impact of seeing the dish. Studded with fruits and nuts, it truly looks as if jewels are embedded throughout the dish. On the other hand, I am struck by the complexity of preparing the dish: to create this be-jeweled masterpiece requires time, skill and patience. Many times I feel like I lack all three, and, hence, the dish has been an aspiration of mine for quite some time. 

Yet, the dish has been around much longer than any aspiration. Javaher Polow, also known as Morasa Polow, dates back -- at least -- to the 16th or 17th century, when it graced the royal tables at Qazvin, the capital where the Safavid dynasty ruled an empire stretching from the Caucasus mountains to the Persian gulf, and from Hoveyzeh to Qandahar (which is in modern day Afghanistan). The Safavid empire was one of the longest lasting Persian empires, from 1501 C.E. to 1736 C.E.

Many consider the Safavid empire to be the period of time when Persian cuisine truly developed. It may also be due to the fact that much of the history of Persian cuisine traces back to the Safavids, with sources become more scarce prior to that time. Nevertheless, it is beyond dispute that the Safavid court gave rise to many dining traditions and many dishes that remain a fundamental part of Persian cuisine to this day. Maybe someday I will have the time to truly explore that history, which can be found in manuscripts from the chefs of the royal kitchens, like the Matatolhayat, which recounts the lived experience and recipes of Nurollah, the chef to Shah Abbas I. 

Back to Javaher Polow, this dish involves a process that, depending upon the recipe, can take a lot of time and skill. Fortunately, I found a simplified version of the recipe on Milk Street, which is the website for Christopher Kimball's Milk Street cooking school and magazine. This simplified recipe provided a way for me to try to tackle this recipe without having to master the layering of rice, avoiding the over-cooking or under-cooking of the rice, and to focus on the basics. The simplified recipe enabled me to produce a delicious rice dish that probably ranks in the top 5 of most beautiful dishes that I have ever prepared. 

Having prepared a "simplified" version of Javaher Polow, I have begun to build up the confidence to try recipes from Persian chefs. The goal is to produce an authentic version. While I have more of the skill, and while I work on my patience, I still need to find the time.

JAVAHR POLOW (PERSIAN JEWELED RICE)

Recipe adapted from Milk Street

Serves 4

Ingredients:

• 1 teaspoon saffron threads
• 4 tablespoons salted butter
• 2 medium yellow onions, halved and thinly sliced
• Kosher salt
• Freshly ground black pepper
• 2 cups basmati rice, rinsed and drained
• 2 teaspoons ground cumin
• 1 3/4 teaspoons ground cardamom
• 2 medium carrots, peeled and shredded on the large holes of a box grater (about 1 cup)
• 1 cup dried cranberries
• 1 teaspoon finely grated orange zest
• 1/2 cup shelled pistachios, chopped, divided

Directions:

1. Prepare the saffron water. In a small microwave bowl, combine the saffron with 3 2/3 cups of water. Microwave on high until the water has taken on a yellow hue, about 1 minute. Set aside. 

2. Prepare the rice. In a 12-inch skillet over medium, metl the butter. Add the onions and 1 teaspoons salt, then cook, tstirring occasionally until softened and light golden brown, about 10 to 12 minutes. Stir int eh rice, cumin, cardamom 1/2 teaspoons salt and 1/2 teaspoon pepper. Cook, stirring frequently until the grains are light browned and no longer transluscenet, about 4 to 7 minutes. Stir in the saffron water, the carrots and cranberries. Bring to a boil over medium high, then cover, reduce to lw and cook until the rice has absorbed the liquid and the carrots aee tender, 25 to 30 minutes. 

3. Finish the dish. Fluff the rice with a fork, then stir int he orange zest and 1/4 cup of postachios. Taste and season with salt and pepper. transfer to a shallow bowl and sprinkle with the remaining 1/4 cup pistachios. 

PEACE.

Poul Nan Sous

"People often think of Haiti as a place where you are not supposed to have any joy. I want to show that this is a place where you can have joy. 

-- Edwidge Danticat

These words caught my attention because of their truth. The public discourse about Haiti in recent days, weeks, months and even years, focuses on the negative. And, to be sure, there have been a lot of negative things going on in Haiti for most of its existence (which dates back to 1804, when it became the first independent, African-American country in the Western Hemisphere). 

Haitian-American Edwidge Danticat's observation reminds me that there is more to Haiti than all of the bad news. There are stories of independence, resilience, resourcefulness, and, there are stories of joy. One such story that I found over and over as I did some research for this post revolves around the dish, Poul Nan Sous.

One can find quite a few recipes for this dish, which translates from Poul Nan Sous into "Chicken in Sauce." Many of those recipes often come with memories of eating the dish with family. For example, Gregory Gourdet wrote in Food & Wine that this dish would greet him whenever he visited his "Memere" (forgive me for I can't get the accents). Others recount this dish in a very similar way, tying it to memories of family meals, where loved ones would gather together and be able to enjoy the stewed chicken as it rested in a spicy, garlicky sauce. 

Yet, Poul Nan Sous is not only a source for joyful memories, it also has greater significance. As Chef Chris Viand explains, the chicken is marinated in an epis, which he refers to as the "go-to marinade" for Haitian cuisine. The marinade typically consists of habanero peppers, multi-colored bell peppers, garlic, lime juice, olive oil, scallions, parsley and thyme. Not only can this marinade be used to prepare meat, but it is also used in preparing rice dishes. 

As is the case with any recipe, there can be as many variations as there are cooks. The recipe I used to prepare Poul Nan Sous had a more simplified epis, as there were no bell peppers or parsley (all of which were added later in the stew), but there was the addition of other citrus (lime juice and orange juice). The chicken was marinated with onions, with is common throughout all of these recipes. And, while each cook may have their own way to prepare the stew, the one thing that unites them is that the resulting dish must have a deep color. One does not want their guest to respond, "si vyann lan two blan" (or, "the meat is too white"). 

In the end, I prepared this dish and I can see why it becomes the focal point of a person's memory around family meals. The chicken took on, not just the color of the stew, but the kick from the Scotch Bonnet peppers, the garlic and the citrus of the marinade. In the end, I was left wanting some bread that I could use to sop up the leftover liquid from the stew. This will be a dish that I will make again ... and again ... and again.

POUL NAN SOUS

Recipe from Food & Wine

Serves 4 to 6

Ingredients (for the marinade):

• 3 pounds mixed bone-in chicken thighs and drumsticks, patted dry
• 3 tablespoons kosher salt
• 1 juicy orange, halved
• 1 juicy lime, halved
• 1 juicy lemon, halved
• 2 medium yellow onions, halved and thinly sliced
• 8 garlic cloves, sliced
• 2 Scotch Bonnet or habanero chiles, cut in half and sliced thin
• 1/4 cup fresh thyme leaves

Ingredients (for the stew):

• 1/3 cup extra virgin olive oil
• 1/2 cup tomato paste
• 1 tablespoon kosher salt
• 2 red bell peppers, seeded and deveined, cut into long, thin slices
• 2 yellow bell peppers, seeded and deveined, cut into long, thin slices
• 2 cups chicken stock, salted homemade or store bought
• Small handful of roughly chopped parsley

Directions:

1.    Marinate the chicken. Put the chicken pieces in a large bowl and season with salt. Squeeze the citrus halves over the chicken and then spend a minute or so rubbing the cut sides of the citrus against the chicken. Add the onions, garlic, chile and thyme and toss well, rubbing the chicken as you do. Cover and marinate in the fridge for at least 12 hours or up to 48 hours. 

2.     Reserve the marinade. Preheat the oven at 375 degrees Fahrenheit. Remove the chicken from the marinade, guiding any stuck-on aromatics back into the bowl. Set a strainer over a small mixing bowl. Pour the marinade through the straining reserving the solids and the liquids. 

3.     Brown the chicken. Heat the oil in a wide heavy, ovenproof pot (such as a 3 1/2 quart braiser) over medium high heat until just shimmery. Cook the chicken, skin side down, occasionally turning the drumsticks but not the thighs, until the skin is a deep brown, about 8 minutes. Transfer the chicken pieces to a plate. 

4.     Prepare the stew. Reduce the heat to medium low and add the tomato paste and salt, and cook, stirring often, until it turns several shades darker, about 3 minutes. Add the bell peppers and reserved solids from the marinade and cook, stirring occasionally until the peppers soften slightly and take on a little color, about 8 to 10 minutes. 

5.     Finish the dish. Return the chicken to the pan, skin side up and in a single layer. Then take a minute to pile the peppers, onions and other aromatics on top of the chicken. Then evenly pour in the reserved liquid from the marinade, along with the stock. Cook in the oven, basting every 15 minutes to coat the chicken with the peppers and sauce, until the sauce has thickened slightly and the meat pulls off the bone with a gentle tug from a fork, about 1 hour. Garnish with parsley and serve.

PEACE. 

Cochinita Pibil

There is cochinita pibil and then there is cochinita pibil. The former involves a suckling pig (cochinita = little pig) that is first marinated with a mixture of achiote, sour orange juice, chiles and other ingredients, then wrapped in banana leaves, and finally placed in a relatively shallow hole in the ground that is lined with very hot stones or the remnants of a fire (pibil = piib, or Yucatec Mayan for "earth oven"). The hole is covered and the meat roasts for a very long time, often at least eight hours or overnight. By contrast, the latter is a pork shoulder, marinated with the same mix of ingredients, but roasted in either a smoker or an oven. One dish, but two ways to prepare it.

The authentic preparation -- banana leaves and the hole in the ground -- has a very long history throughout the Yucatan peninsula and surrounding regions. That history is tied to the indigenous Mayans, who used this process to prepare wild boar or venison. However, the dish that we know today has been heavily influenced over time. This influence came principally from the Spanish, who brought many things in their conquest over of the indigenous Mayan civilization and the colonization of the Mayan lands. 

Placing the wrapped pork in the pib.
Source: Mexicolores

The influence can be seen in three ways with respect to this dish. First, there is the use of pork. The Spanish introduced pigs to the Yucatan region approximately in 1511, although it would be a few decades later before pigs were brought in significant numbers to the area. The Mayans accepted the pigs as a food source, and, prepared the pork in the same way as the boar and venison. Second, there were the oranges, most notably, the Seville orange. Its sour juices were incorporated into the marinade and preparation of the pork prior to the roasting of the meat (just as the Spanish used the orange juice for marinating fish and meats). Third, the influence of the Spanish can be seen in the banana leaves. The banana tree is not native to the western hemisphere. The tree probably originated in Southeastern Asia, somewhere between Malaysia and New Guinea. The fruit made its way through trade routes in the east. However, the Spanish -- more specifically, Bishop Vasco de Quiroga (the first Bishop of Michoacan) -- brought the banana trees to what would become Mexico in 1554. Thus, cochinta pibil demonstrates how cuisines can change with the introduction of new ingredients and cooking processes.

Turning to this particular recipe, it falls more in line with the latter form of Cochinita Pibil, that is, the one that is prepared in a smoker or oven, as opposed to a hole in the ground. A few notes. First, my beautiful Angel will not let me dig any holes in our yard for culinary purposes. So, no pib. Second, I had to dispense with the banana leaves. While I have occasionally seen banana leaves in ethnic food markets, but I have not seen them recently. However, this recipe provided an interesting substitute: parchment paper. I have a lot of parchment paper thanks to a purchase at the local warehouse store. So, I cut pieces that could be used much in the same way as banana leaves to wrap the pork.

One last thing about this recipe. I decided to use a smoker, which would give me the closest thing to a charcoal fire that would have been used to heat the rocks that would have gone into the pibil. Given I was using a smoker, I also decided to add some wood for smoke. I needed to decide on a wood; and, I went with post oak because I felt that (after doing some research) oak would be as close as I could get to the type of wood that might be found in the region.

COCHINITA PIBIL

Recipe adapted from Glebe Kitchen

Serves several

Ingredients (for the marinade):

• 8 cloves unpeeled garlic
• juice of 2 medium oranges
• juice of 2 large limes
• 3 ounces achiote paste
• 2 teaspoons salt
• 1/4 cup white vinegar

Ingredients (for the pork):

• 4 pounds of boneless pork shoulder
• chunks of oak wood (for the smoker)
• Banana leaves (or parchment paper)
• Foil pan

Ingredients (for the pickled onions):

• 2 red onions, sliced about 1/8 inch thick
• 2 cloves garlic, cut in half
• 1 1/4 cups apple cider vinegar
• 1 1/4 cup water
• 1 clove
• 5 allspice berries, whole
• 1/4 teaspoon black peppercorns
• 3 tablespoons sugar
• 1 teaspoon salt

Ingredients (for the presentation):

• Corn tortillas
• Pico de gallo

Directions:

1. Prepare the pork.  Roast the garlic in their skins. Use a small cast iron frying pan over medium heat and toast them until they blacken slightly and soften. This takes about 3-5 minutes. Peel the garlic. Combine the peeled, softened garlic with the lime and orange juice, achiote paste, and salt in a blender and blend thoroughly. Check to ensure that the achiote paste is broken up. Add the marinade to the pork and ensure that all sides of the meat are covered by the marinade. Marinate for two to four hours.

2. Prepare the smoker. Prepare the smoker to reach a temperature of about 275 degrees to 300 degrees. Soak the chunks of oak wood for about 1 hour in water.

3. Prepare the pickled onions. Combine all of the ingredients except the onions in a pot and bring that pot to a boil. Add the onions and boil for one minute. Remove from the heat and let cool, stirring occasionally. Store in a sealed jar in the refrigerator. Let the onions rest for at least 4 hours before using.

4. Prepare the pork for the smoker. Typically, the pork is wrapped in banana leaves; however, I did not have access to those leaves. However, I used four pieces of parchment. Scrunch one piece of parchment to form a receptacle for the pork along with the marinade. (The goal is for the pork to be steamed with the marinade while it is smoked.) Take a second piece and cover the pork wrapping it around the pork. Place the pork in an aluminum pan. Place the pan in the smoker and smoke for about 3 to 4 hours or until the pork reaches 190 or 195 degrees Fahrenheit.

5. Continue to prepare the pork. After removing the pork from the smoker, let it rest for 20 minutes. Remove the pork from the parchment packets but keep the marinade and juices. Use a fat separator to separate the fat. shred the pork with two forks and then mix the juice back into the meat. 

6. Finish the dish. Serve with corn tortillas, pico de gallo and the pickled onions.

ENJOY!

Copper River Sockeye Salmon with an Orange-Saffron Sauce

There are only a handful of food blogs that I regularly follow, and, one of them is Hunter, Angler, Gardener and Cook or "HAGC."  The mind behind HAGC is Hank Shaw, who spends his time doing what the name of his blog suggests.  Hank has posted several recipes that have been on my to do list for quite some time.  One of those recipes is Trout with Orange-Saffron Sauce. 

I was particularly interested in the orange-saffron sauce, which I thought was a very good sauce to pair with trout.  Hank used the orange (and white wine) to provide some acidity to balance with the fat in the trout.  The orange also added a little sweetness, which adds complexity to the sauce.  That complexity is further developed by the use of saffron that, according to Hank, adds an "ever-so-slightly bitter flavor" to the sauce.  After reading his blog, I was determined to make this dish for my beautiful wife, Clare, and myself. 

I had to make a couple of substitutions and adjustments.  First, I did not have access to any trout fillets that were thick enough to do this recipe any justice.  I decided to substitute some Copper River Sockeye Salmon fillets. The salmon worked very well because it shares some of the same characteristics as the trout, particularly that little bit of fattiness and relatively mild taste.  Second, I had to substitute the greens.  Hank used amaranth, but I did not have any of that leafy vegetable available to me.  I substituted some fresh spinach.  Although I am not a big fan of spinach, I really liked it in this dish. 

COPPER RIVER SALMON WITH AN ORANGE-SAFFRON SAUCE

Adapted from recipe by Hunter Angler Gardener Cook

Serves 4

Ingredients for the Orange-Saffron Sauce:

1/2 cup of white wine

1/2 cup orange juice

A healthy pinch of saffron, crumbled

A healthy pinch of sugar

1 shallot, minced
Salt
2 tablespoons of unsalted butter

Ingredients (for the fish and greens):
1 1/2 pounds of tender spring greens, such as spinach
5 tablespoons of unsalted butter or vegetable oil, divided
A splash of water (no more than 3 tablespoons)
Grated zest of an orange
1 1/2 pounds of Copper River Salmon (or any wild salmon)

Directions:

1.  Make the Orange-Saffron Sauce.  Make the sauce by bringing the white wine, orange juice, saffron, sugar and shallot to a boil in a small pot.  Simmer strongly for 5 minutes, then turn off the heat and puree the sauce in a blender.  Return the sauce to the pot and turn the heat to low.  Add salt to taste and keep warm, but do not boil it or simmer it any further.

2.  Make the Greens.  Cook the greens in 2 tablespoons of butter or oil over high heat in a large saute pan, stirring constantly until they wilt. Add a splash of water, the orange zest and some salt and cover the pot. Lower the heat to medium-low and steam the greens for 2 minutes. Turn off the heat.

3.  Sear the salmon.  Heat the remaining butter in a pan large enough to hold the fish.  (If you don’t have such a pan, put a baking sheet in the oven and set the oven to 200 degrees Fahrenheit so you can keep the fish warm as you do this in batches.)  Heat the butter over high heat until it stops frothing. Pat the fish dry with paper towels and set it skin-side down in the hot butter. Turn the heat down to medium-high for a typical fillet  or to medium if you are working with a thicker piece of fish.

4.  Continue cooking the salmon.  Let the fish cook undisturbed for 2 minutes, then use a large spoon to baste the meat side of the fish with the hot butter. Baste the salmon for 90 seconds, then give it a rest. A thin fillet will only need one quick basting, but thicker pieces of fish will need a second or even third round of basting.  It took about four to five rounds of basting for the fillets that I had.  When the basting is done, salt the meat side. The skin side should lift off the pan easily after about 4 to 5 minutes of steady cooking. The moment you take the fish off the heat, salt the skin side.

5.  Finish the dish.  To serve, swirl in the remaining 2 tablespoons of butter into the sauce, one tablespoon at a time. Pour some sauce on everyone’s plate. Top with the greens and then with a piece of fish. Serve immediately.

Overall, this is a great dish.  Clare and I really enjoyed the match of the salmon and the orange-saffron sauce.  Hank suggests other possible options when it comes to fish, such as sea-bass, bluefish, and walleye.  I think I may also try this recipe with rockfish, which is very plentiful around where we live. 

ENJOY!

Seared Sea Scallops with Carrot-Orange Gastrique and Cauliflower Puree

For my 40th birthday, a friend gave me a very special gift.  Knowing that I enjoy fine wine, he gave me a bottle of Veuve Cliquot Ponsardin's La Grande Dame (1998).  He said that, in his opinion, La Grand Dame was the best French Champagne, with perfect strands of bubbles.  My friend gave me the wine with one "condition," that I enjoy the wine rather than simply storing it in my basement or a cellar.   After thanking him profusely, I said that I should have no problem with that "condition."  I had immediately planned on sharing it with my beautiful Angel, Clare.

Soon thereafter, I began thinking about whether I could pair the La Grande Dame with  food.  In particular, I wanted to make a special dish that could be presented with the wine.  I began to research possible pairings with cuisines and ingredients.   I found a web post called Brigadoon with Bubbles: A Veuve Cliquot Brunch.  The author/blogger described a multiple course brunch that was paired with Veuve Cliquot wines.  The one dish that caught my attention was the Scallop, Orange and Carrot Gastrique with a Parmesan Pancetta Crisp.  That dish was specifically paired with the La Grande Dame (1998).  According to the writer, "the pairing worked beautifully."  So, I had my recipe.  The only problem was that I did not have a recipe.  The author/blogger only described eating the dish, not how the dish was prepared.

I now had a challenge ... to create a recipe based solely on the name of the dish.   The name has three components ... scallops, a carrot/orange gastrique and the Parmesan pancetta crisp.  Given Clare does not eat meat, I decided to forgo the Parmesan pancetta crisp.  I also decided to replace that component with a cauliflower puree.  The puree would give me a base upon which the scallops could be placed.  As for the remaining components, the scallops had to be seared and I had to make a carrot and orange gastrique. 

I now had a problem ... I had never made a gastrique before.  Generally speaking, a gastrique is a sauce made from caramelized sugar that is deglazed with vinegar.  It is a combination of sweet and sour (or tart), that is often enhanced with other flavor components, such as fresh fruit, herbs or, in my case, carrot and orange juice.  I dutifully studied "how-to-make gastrique" pages in preparation for making this dish.  And, although I wanted to do a couple "test-runs," I decided that I would go ahead and make it for the pairing.  Truth be told, I really wanted to try the La Grande Dame and, given the fact that I have not been cooking as much as I used to, I did not want to have to wait for the opportunities to try making gastriques.

In the end, everything worked out well, with one exception.  The scallops seared well, the gastrique was very good, and the puree, which Clare made, was very good.  That last bit is significant because I am not a fan of cauliflower, but Clare did a great job.  The one thing I need to work on, as you can see from the picture below, is my presentation.  Well, I guess I need to have something to work on....

SEARED SEA SCALLOPS WITH CARROT-ORANGE GASTRIQUE

AND CAULIFLOWER PUREE

A Chef Bolek Original

Serves 2

Ingredients (for the Sea Scallops):

About 1 pound of sea scallops

Salt, to taste

Ground pepper, to taste

Ingredients (for the Carrot-Orange Gastrique):

1/2 cup of sugar

2 tablespoons of water

1 pound of carrots

1 orange (Valencia)

2 cups water
1/2 cup of white wine vinegar

Ingredients (for the Cauliflower Puree)

2 pounds of cauliflower

1/4 cup of skim milk

3 tablespoons of utter

Garlic powder

Directions:
1.  Prepare the Carrot-Orange Juice.  Rinse the carrots and cut into pieces.  Puree the carrots in a food processor or a blender.  Add a tablespoon of water if the carrots are a little dry.  Remove the carrot puree to a large bowl and add two cups of hot water.  Let it the puree sit and steep for fifteen to thirty minutes.  Then strain the puree and set aside the juice.  Add the juice of one orange to the carrot juice.  Stir the juices and set aside.

2.  Prepare the Cauliflower Puree.  Steam the cauliflower florets in a steamer for about twenty to twenty-five minutes.  Remove the florets and place in a blender.  Add the butter and milk.  Blend the cauliflower until it is a smooth puree.

3.  Prepare the gastrique.  Add the sugar and water to a small, non-reactive saucepan.  Heat the mixture over medium high heat until the sugar dissolves and begins to bubble.  Watch the sugar mixture very carefully as it begins to caramelize.  You want to the mixture to have a nice golden color.  Once that color is achieved, add the vinegar.  Do not add it in a slow stream; add the vinegar quickly.  The sugar will harden, but it dissolve again as the mixture cooks.  Once the sugar has re-dissolved, add the carrot/orange juice.  Begin by adding one-half cup.  Taste the mixture to determine its tartness.  Keep adding the carrot/orange juice until you have added at most two cups.  If the mixture is still too tart, you can add a little more sugar.  Once you have the taste you want, continue to cook the gastrique until it is reduced and thickens a little.

4.  Sear the scallops.  Heat the oil on high heat in a pan.  Add the scallops and cook on high heat for about four or five minutes (depending upon the size of the scallops).  Flip the scallops and continue to cook about three to four minutes more.

5.  Plate the dish.  Spoon the cauliflower puree on the center of the dish. Plate four to five scallops over the puree.  Spoon the gastrique over the scallops and around the sides of the puree.

In the end, this was a great dish.  I will definitely make it again.

PAIRING THIS RECIPE

This dish was made for a special wine, Veuve Cliquot Ponsardin's La Grande Dame (1998), so I highly recommend that wine as the natural pairing for this dish.  However, it is a very expensive wine, so if you do not want to spend that much money on a wine, consider a French Champagne or sparkling wine.

ENJOY!

Mahi-Mahi "Mojo" with Aleppo Pepper

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

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

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

MAHI-MAHI "MOJO" WITH ALEPPO PEPPER

A Chef Bolek Original

Serves 2

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

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

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

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

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

ENJOY!

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!

Cedar Plank Salmon

Recently, I wanted to make Cedar Plank Salmon.  For me, this dish takes me back to my very first trip to the Pacific Northwest, when I went to Seattle for a job interview.  I arrived late in the afternoon and was scheduled to leave the following afternoon.  With little time to see the city, I went straight for the Pike Place Market.  By the the time I got to the market, it was about to close.  My disappointment over missing an opportunity to walk the aisles of this famous market soon faded after I sat down for dinner at a restaurant in downtown Seattle.  I do not remember the name of the restaurant, but I do remember the dish ... it was my first experience eating Cedar Plank Salmon.  

I wanted to make this dish using a recipe from the Pacific Northwest.  Fortunately, during my honeymoon, I picked up a cookbook called The Paley's Place Cookbook.  The Paley's Place is a restaurant in Portland, Oregon, which focuses its cuisine on local, organic and sustainable foods.  Clare and I never made it to the restaurant for a meal, but the cookbook is really, really good. 

I made two changes to the recipe.  In the original recipe, it calls for using a dry cedar plank and allowing the plank to burn around the fish.  However, I think the smell of the cedar wood contributes to the flavor of the overall dish.  So, I soaked the cedar plank for about an hour before assembling the fish and grilling it.  Once put on the grill, the soaked plank will begin to smoke and that smoke will infuse much more cedar flavor into the fish and the onions.  I left the instructions for the original recipe below, but, I would recommend soaking the wood so that you can amplify that cedar flavor in the final dish.

The second change involved the type of salmon that I used for the dish.  The original recipe calls for king salmon, which is by far one the best kind of salmon to use on a Cedar Plank.  However, I did not have access to king salmon.  I used sockeye salmon, which worked just as well.  I would also recommend using coho salmon as a substitute.  All three types of salmon -- king, sockeye and coho -- are wild salmon, which is the type of salmon that has the best health benefits, such as Omega 3.  

CEDAR PLANK SALMON

The Paley's Place Cookbook at 92-94

Serves 4 to 6

Ingredients:
2 pounds of salmon, preferably king salmon, but you can use coho or sockeye salmon
2 tablespoons of Kosher salt
1/4 cup packed brown sugar
Grated zest of 2 oranges
1/4 cup plus 2 tablespoons of extra-virgin olive oil
1 small bulb of garlic, finely chopped
1/2 cup coarsely chopped basil leaves

Directions:

1.  Prepare the marinade.  In a bowl, mix the salt, brown sugar and orange zest.  Generously rub the mixture on both sides of the salmon.  Cover the fish and refrigerate for two hours.

2.  Prepare the salmon for the grill.  Preheat a grill on medium.  Brush the cedar plank on both sides with three tablespoons of olive oil.  Spread the chopped garlic on the plank the length and width of the salmon fillet.  Place the salmon on top of the garlic and cover evenly with the chopped basil and onion slices.  The onions do not just add flavor, they protect the fish from burning while it cooks. So make sure that the onions cover both the tops and the sides of the fish.  Drizzle three tablespoons of olive oil over the onions.

3.  Grill the salmon. The grill should be hot enough to ignite the plank when you place the plank in the grill.  Let the plank burn around the fish.  Once the plank has burned, cover the grill.  Continue to grill the salmon until medium rare, or 130 degrees Fahrenheit, which should take about fifteen minutes. 

ENJOY!

Grass Fed Strip Steak with Watercress Chili Salad and Citrus Dressing

My beautiful wife, Clare, is always trying to get me to eat my vegetables, which is quite a task given that I am a committed carnivore.  She has made inroads, because I definitely eat more vegetables than I ever did in the past. I've also come to realize that I need to eat more vegetables to have a healthy, balanced diet, but it is hard.  Really hard.

So, when I decided to make a steak, I decided that I would make a salad as a side.  It could not be any salad.  I am not a big fan of iceberg lettuce or other basic leafy greens.  So, when it came to what kind of vegetable I would use for my salad, my thoughts turned to watercress, a semi-aquatic leaf vegetable that, according to Wikipedia, is one of the oldest vegetables consumed by people.  Also, as explained on Wikipedia, watercress is related to garden cress and mustard, and all three are noted for their peppery, tangy flavors.

With the lettuce question solved, I still needed to make the salad appealing to me and, the easiest way to do that is to incorporate chiles and citrus.  So, I bought a red chili, along with a lemon, lime and orange, and I had the basic ingredients to make a Watercress Chili Salad with Citrus Dressing.  Remember, I made this salad for myself, and I love spicy, peppery foods, so this salad has quite a kick to it.  But, if you like chiles like I do, then you could give this recipe a try.

GRASS FED STRIP STEAK WITH

WATERCRESS CHILI SALAD AND CITRUS DRESSING

Serves 2

A Chef Bolek Original

Ingredients:
1 grass fed strip steak (about 3/4 of a pound)
1 bunch of watercress
1 red chile, sliced very thinly
1 garlic, finely diced
1 lemon (zest 1/2 of the lemon)
1 lime (zest 1/2 of the lime)
1 orange (zest 1/4 of the orange)
1/4 cup of extra virgin olive oil
Salt, to taste
Ground pepper, to taste

Directions:

1.  Cook the steak.  Salt and pepper the steak liberally on all sides.  Cook the steak in the broiler for about seven minutes on one side, flip and cook for about another five minutes or until it is done to your desired level (medium rare, medium, etc.).

2.  Prepare the watercress and dressing.  While the steak is cooking, trim the watercress.   Juice the lemon, lime and orange into a bowl.  Add the zest from the fruit to the juice.  Add the garlic and sliced chile.  Whisk in the olive oil until it is incorporated with the citrus juice.  Salt and pepper to taste.

3.  Plate the dish.  Slice the steak and arrange the slices.  Pour some of the dressing over the salad and mix thoroughly.  (Add more dressing if you like.)  Plate the salad.

ENJOY!