Sunday, December 22, 2013
Rose Snapper with Seabeans, Lollipop Kale, Cranberry Beans, Pink Lemon Butter Sauce
I was out Christmas shooping in NYC and stopped by Mario Batali's Italian shopping Mecca, Eataly. They literally have everything Italian and amazing meat, produce and fish sections. I saw this reddish pink fish and inquired what it was. I forget excatly what he said but the fishmonger told me it was a variation of snapper. I decided to go with it and add some other exotic ingredients to come up with a little something different.
Rosatto Snapper with Exotic Vegetables
1 fliet - Rosatto snapper (or any snapper)
1 handfu1 - seabeans or sea asparagus
10 pods - cranberry beans
3 heads - lollipop kale (a small head of baby kale)
1 - pink lemon
2 - tablespoons butter
1 teaspoon - fresh marjoram
Blanch the seabeans and kale for about 2 minutes in boiling water then ice bath. In the same pot cook the shelled cranberry beans for 20 minutes. Sear the snapper skin side down in a large saute pan until the skin is crispy. Place the whole pan in a 350 degree oven for 10 minutes. For butter sauce just melt butter in a small pan, add a teaspoon of pink lemon juice and fresh marjoram and let cook for 3 to 4 minutes. Spoon over the top. Buon appetito!!
Jamon Iberico de Bellota & Aged Manchego on Baugette
This is the best ham and cheese one can make. Jamon Iberico de Bellota is the most expensive and tasty ham in the world. Wild pigs that feed on acorns and roam the Spanish county side are cured for 36 month to create this intense and long lasting flavorful meat. The classic Spanish Manchego cheese is aged for up to two years. I bought a baguette from Balthazar bakery in NYC and gave it a light swipe of dijon mustard then added the ham and cheese. Simple but incredible.
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