Subj : 6/23 Nat'l Porridge Day 5
To   : All
From : Dave Drum
Date : Sat Jun 22 2024 16:10:00

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

.... Being born is bad for your health, as it eventually leads to death.
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