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Dear reader…
The following recipes are from years of putting pen to paper, or today, fingertips on a keyboard (1-2 at a time). The recipes are not just a matter of measuring, but also small anecdotes of where, when and why they were cooked. Not all recipes are invented by me, but dishes that were cooked with care, and a passion for the trade. Many of the recipes to follow have seasonal inspirations, as well as daily challenges from awesome people like yourself who were craving a specific dish.
Enjoy….
French Green Lentil Salad with Fried Goat Cheese
Serves 6
French green lentils are my favorite legumes, because they do not become a paste when cooked, keeping their texture. The lentils serve as a starch in this salad, complemented by the fried goat cheese.
Ingredients:
● 2 cups French green lentils, picked over, washed and drained
● 4 cups chicken stock
● 1 medium onion, cut in half
● 1 carrot, cut in half
● 1 bouquet garni
● 1 sprig of rosemary
● 2 sprigs of thyme
● 2 slices of applewood smoked bacon
● pinch freshly ground pepper
In a large stockpot on medium heat, combine the lentils, stock, onion, carrot, bouquet garni, rosemary, thyme and bacon. Bring to a boil, reduce heat and simmer until the beans are soft, about 20 minutes.
Drain the lentil mixture through a colander. Remove the bouquet garni, rosemary and thyme. Place the mixture in a medium bowl. Remove the onion, carrot and bacon, finely chopping each. Return vegetables to the bowl. Set aside.
The vinaigrette:
● 1/4 cup extra virgin olive oil
● 1 tablespoon honey
● juice from 1 lemon
● 2 tablespoons coarsely chopped capers
● 1 tablespoon caper juice
● 1 cup Italian flat-leaf parsley, finely chopped
● 2 cloves garlic, finely chopped
● 1 tablespoon aged balsamic vinegar
● pinch of chopped sage leaves
● salt and pepper to taste
In a small bowl, combine the olive oil, honey, lemon juice, capers and their liquid, parsley, garlic, vinegar, sage, salt and pepper. Pour the vinaigrette over the lentils, mix together and marinate for two hours.
The fried goat cheese:
● 6 (2 ounce) goat cheese balls (the size of a golf ball, and slightly flattened)
● 2 cups all-purpose flour
● 2 eggs, beaten
● 2 cups breadcrumbs, preferably Japanese panko
● 3 cups peanut oil
● Salt and pepper
Slightly flatten the goat cheese balls. Dredge them in flour and eggs, and then roll them in the breadcrumbs. Set aside.
In a large skillet over medium heat, add the peanut oil. (Use a food thermometer to set the oil temperature between 300 and 325 degrees.) Add the goat cheese balls, flipping them until they’re golden brown and crispy on all sides. Remove the balls from the skillet with a slotted spoon and place on paper towels to absorb the oil.
Divide the lentil mixture among six serving plates, mounding a portion on each plate. Place one goat cheese ball on top. Serve immediately.
Grilled Wahoo, Curried Conch Stew
Serves 4
A member of the mackerel family, Wahoo (with its amusing name) is considered by many to be the fastest fish in the sea. It’s a fish that I like to approach with many different kinds of set-up’s. It’s a fish that lends itself to hearty dishes as well alongside lighter garnishes. This dish in fact originated as a dish in a cookbook series, where topics were different cities and cuisines around the world. More important… do not make the dish without drinking Sauvignon Blanc. The curry and the conch definitely give the dish a Caribbean touch.
In case Wahoo isn’t available, go for swordfish, grouper, snapper or sea bass.
Ingredients:
● 4 (8 oz) Wahoo steaks
● olive oil
● fresh basil stems
● 1 stalk lemongrass, roughly chopped
● salt and pepper
In a shallow dish, big enough to hold the fish side by side. Add enough olive oil to coat the pan, add basil and lemongrass and marinate the wahoo steaks in the refrigerator for about 5-6 hours, flip them a couple of times.
Curried Conch stew:
● olive oil
● 1 lbs conch meat, very thinly sliced
● 1 medium carrot, finely diced
● 1 celery stalk, finely diced
● 1 onion, finely diced
● kernels cut from 1 ear of corn
● 2 tbsp of Indian curry paste
● 1 cup chicken stock
● 2 cup coconut milk
● 2 tomatoes, peeled, seeded and chopped
● 2 tbsp chopped fresh rosemary
● 2 tbsp chopped fresh thyme
● 1/4 cup chopped fresh parsley
Heat a little oil in a large sauté pan over medium – high heat.
Add the conch meat and sauté/toast for 30 seconds, remove and set aside.
In the same pan, sauté the carrot, onion, celery and corn for about 5 minutes.
Add the curry paste and sauté for another minute or 2.
Deglaze with the chicken stock and cook for 5 minutes.
Add the coconut milk, tomatoes and herbs. Cook the stew for 5 minutes, check the seasoning.
Add the conch. Bring to a boil, then slowly simmer while grilling the wahoo.
Prepare a medium fire in a grill. Wipe the marinade from the fish, season with salt and pepper, and grill for 4-5 minutes on each side. Brushing often with marinade.
Spoon the curried conch stew into deep dinner bowls, place a Wahoo steak on top and sprinkle with the fresh chopped parsley.
Pompano, Pickled Meyer Lemons, Bay Scallop Ragout
Serves 6
Pompano and I met each other a few sunsets after arriving in South Florida, introduced to me at the time as a Caribbean fish, and mostly served in more upscale environments. Its buttery creamy looking texture was very appealing at first sight. Meyer lemons were introduced to me at my time in California (San Francisco) both of them indigenous to their zip codes. The Pompano is easy to concur. Find it with your fishmonger, have it filleted, and try to find a fish that will yield about 6-8 oz cleaned fillets.
Pickled Meyer lemons, a different story, also referred to as preserved, deserve their own mention.
Bay scallops. Love them, respect them, don’t let them overcook, but treat them like babies.
This recipe is about collecting and creating the mise en place. Then cook and serve. Maybe a little tedious, but a dish when served that demands attention, a little know how, but most important a great glass of Sauvignon Blanc to compliment.
6 (8oz) Pompano filets, skin on and gently scored in a diamond pattern
a splash of olive oil
salt and pepper mill after fish is cooked
Ingredients:
● 1 lbs of Bay scallops
● 1/4 cup of chopped preserved Meyer lemons
● 2 cups of tomato concasse
● 1 stick of butter
● 1 cup of chicken stock
● 1/4 cup of basil cut into chiffonade
Preheat 2 large sauté pans (if possible) otherwise cook the fish in 2 batches. Add a splash of olive oil. enough to coat the pan with the oil, place the pompano skin side down in the pan (DO NOT TOUCH) once inside the pan, let the skin crispen, it should take about 8-10 minutes. At this point, the filets should be cooked through, flip the pompano gently, and cook for another minute.
Remove the fillets from the sauté pan. In the same pan add the Bay scallops, lemons, tomato concasse, butter and chicken stock, let it get to a boil fairly speedy, the scallops will cook (don’t worry).
Add the basil..
Season ragout with salt and pepper mill.
Arrange a “pile” of scallops ragout in a flat serving bowl/plate, place a pompano filet on top, a sprinkle of salt and peppermill on the fish, and serve.
I hope I have inspired you to have a bit of fun, maybe challenge a dusty pot and pan to return to the stove. Otherwise, call 305-663-2100 for reservations.
Jan Jorgensen, Two Chefs Restaurant
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