Subj : 6/23 Nat'l Porridge Day 5
To   : All
From : Dave Drum
Date : Sat Jun 22 2024 03:49 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Seared Chilean Sea Bass w/Spicy Corn Porridge
Categories: Seafood, Vegetables, Fruits, Chilies, Herbs
     Yield: 1 Serving

MMMMM------------------------BUTTERSCOTCH-----------------------------
     2 tb Butter
   1/2 c  Dark brown sugar
   1/3 c  Heavy cream
   1/2 ts Vanilla extract
          Salt

MMMMM-----------------------PICKLED APPLES----------------------------
   1/2 c  Sugar
     1 c  White vinegar
 1 1/2 c  Water
     3    Granny Smith apples; peeled,
          - in small dice
   1/4 c  Cilantro; chopped

MMMMM----------------------------CORN---------------------------------
     4    Ears corn; niblets only
     1 ts Red chile flakes
     3 tb Creme friache
     2 tb Olive oil
     1 tb Butter
     3    Sprigs thyme

MMMMM----------------------------BASS---------------------------------
   1/2 ts Cumin
   1/2 ts Coriander
   1/2 ts Allspice
          Salt & pepper
     6 oz Chilean sea bass; skinned
     3 tb Olive oil
     1 tb Feta; crumbled, garnish

 FOR BUTTERSCOTCH: In a heavy bottomed sauce pan, melt
 butter over low heat, add sugar and stir with a wooden
 spoon until the sugar dissolves. Keep stiring until the
 mixture thickens and begins to resemble molten lava,
 about 3-5 min. when mixture begins to take on a nice
 caramel color and smells of caramel add the heavy cream.
 Lower heat and whisk. Bring to a boil and cook about 10
 min at a mild simmer. Remove from heat and transfer to a
 eat proof bowl. Once the sauce cools a bit, add vanilla
 and salt to taste. Cool to room temperature and reserve.

 FOR PICKLED APPLES: In a sauce pan, bring the sugar,
 vinegar, and water to a boil. Remove from heat and cool
 slightly. Pour over apples and allow to pickle for a
 minimum of 25 minutes or up to 1 hour. Drain apples,
 toss with cilantro, black pepper to taste, and 2 TB of
 olive oil. Reserve.

 FOR CORN: In a medium sauce pan heat olive oil over
 medium heat. Add thyme and stir for about 45 seconds to
 release flavor, remove. Add chile flakes, then add corn,
 let sit for the first 2 min then stir. Cook until corn
 is tender, about 5 min. Remove from heat and add creme
 fraiche, adjust seasoning with salt.

 FOR BASS: Heat a non stick saute pan over medium heat,
 add olive oil. Season fish on both sides with the spices
 and season with salt and pepper. Sear fish on one side
 for about 2 minutes or until golden. Flip over and sear
 on the other side, add the butter and baste the fish
 with the melted butter until cooked.

 TO PLATE: Place a dollop of butterscotch on plate, add
 corn in the center and lay fish next to it. Top fish
 with pickled apples and sprinkle with feta. Serve.

 By Gusto Bellmedia

 RECIPE FROM: https://www.gustotv.com

 Uncle Dirty Dave's Archives

MMMMM

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