mint

Market Matters- Yellowtail Crudo with Kumquats, Jalapeño & Mint

29 Jan 2012
Crudo of yellowtail with kumquats and jalapenos

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I have some funny sounding words to throw at you for today's Market Matters from the Hollywood Farmers Market. Crudo & Kumquat.

You probably know what kumquats are. But do you love them? I bet you do, or at least would if you knew what to do with them. They are one of the lesser known and most misunderstood members of the large and diverse citrus family. The  funny thing about a kumquat is it's most prized for it's sweet skin. They are mostly enjoyed by simply popping one into your mouth and eating it whole. When you do this you will experience a rush of flavor. They are that intense. Like little flavor bombs. I see kumquats as the "bon-bon" of the citrus world.

I decided these "flavor bombs" deserved some special attention. Especially this time of year in Southern California when kumquats are at their peak. In Googling around for kumquats, I came across the word sitting next to another funny word. Crudo. Which, like sashimi is simply raw fish. Crudo may not be the prettiest sounding name to English speaking ears, but crudo has been music to the tastebuds of Italians for generations. Especially in regions like Puglia and Marche. There, thin slices of raw fish are flavored with whatever ingredients at hand– often in combinations far bolder than you might find at the best sushi bars.

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Yellowtail Crudo With Kumquats & Jalapeño

Home » Yellowtail Crudo With Kumquats & Jalapeño
By jgreghenry Published January 29, 2012
Prep time: 30
Yield:1 (Servings)

Ingredients:

  • 1 jalapeño
  • 1 T red onion, minced
  • 1 t kosher salt
  • 0.25 c white wine vinegar
  • 0.25 c water
  • 8 oz sushi grade yellowtail
  • 3 kumquats
  • 1 pn fleur de sel, or to taste
  • 1 T fresh mint leaves
  • 1 fresh lemon wedge
  • 1 oz extra-virgin olive oil

Directions

Slice the jalapeño and place in a bowl. Add the red onion, sprinkle with kosher salt and toss together, then set aside.

In a small sauce pot, combine the vinegar and water and bring to a boil. Once boiling, pour pickling liquid over the bowl of chilis and onion. Set aside to cool for 30 minutes.

Meanwhile, slice the fish into 1/4-inch slices and arrange on a plate. Season each slice of fish with a few grains of fleur de sel, to taste.


Slice the kumquats thinly, picking out and disgarding any seeds, and place a few on each slice of fish. Add 1 or 2 pickled chilis to each piece of fish, along with abit of pickled minced onion.


Thinly slice, or chiffonade, the mint by stacking the leaves and sprinkle the mint over the entire dish. Squeeze a wedge of lemon on the fish. Drizzle a fine stream of good olive oil and serve immediately.

Source: Adapted from Rustic Canyon Wine Bar and Seasonal Kitchen

Market Matters- Flirting with Grilled Squid & Miner's Lettuce Salad

15 Jan 2012
Grilled Squid with Miner's Lettuce Salad and Mint, Parsley, Anchovy Pesto

The Hollywood Farmers Market inspires me. This Grilled Squid with Miner's Lettuce Salad & Mint, Parsley, Anchovy Pesto is proof.

I didn't wake up this morning thinking that this was what I wanted for lunch. But a trip up and down Ivar filled my bag with all the ingredients (except the garbanzo beans) that I needed to fully realize this recipe. I guess it's been sleeping inside me for some time. Waiting for its moment.

It's moment came when miner's lettuce showed itself to me. It was right there. Just across the street from the Hollywood branch of the public library. Saying, "Look at me, I am an ingredient you've read about but have never used before. Lettuce make some trouble".

It was practically a illicit proposal, I'll have you know. I mean I always knew greens were hot. But these greens were smokin'! How could I resist? I am mean if lettuce could talk, this lettuce was screaming, "Take me as I am, or watch me as I go."

So I countered, "If beauty were time, you'd be eternity." After all, if you know me at all then you know "I can resist everything except temptation!"

GREG

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Grilled Squid with Miner's Lettuce Salad & Mint, Parsley, Anchovy Pesto

Grilled Squid with Miner's Lettuce Salad & Mint, Parsley, Anchovy Pesto
By jgreghenry Published January 15, 2012
Prep time: 150
Yield:1 (Servings)

Ingredients:

  • 2 t finely grated lemon zest, separated
  • 2 T fresh lemon juice
  • 2 clv galic, peeled & minced
  • 1 t pimentón de la vera (smoked spanish paprika)
  • 1 c extra-virgin olive oil separated
  • 2 c chopped flat-leaf parsley, chopped and separated
  • 1 lb cleaned small squid bodies
  • 1 pn salt & pepper as needed
  • 4 oz anchovy fillets, chopped
  • 2 T drained capers
  • 2 medium shallot, minced and separated
  • 0.5 c mint leaves, chopped
  • 0.75 c extra-virgin olive oil
  • 1 bn miner's lettuce
  • 1 c cooked or canned chickpeas
  • 0.25 c whole mint leaves
  • 0.25 c whole flat-leaf parsley

Directions

In a medium bowl, combine 1 teaspoon lemon zest and 2 tablespoons lemon juice with 1 clove minced garlic, pimentón, 1/4 cup olive oil and 1/4 cup of the chopped parsley. Add the squid and toss to coat. Season lightly with salt & pepper. Cover and refrigerate for 2 hours.
In a food processor, combine the anchovies with the capers, 1 minced shallot, remaining minced garlic, 1 1/2 cup chopped parsley, 1/2 cup chopped mint, chives and remaining lemon zest and 2 tablespoons lemon juice and pulse the machine 10 or 12 times, scraping down the sides once or twice until finely minced. Then with the machine running, slowly pour in 1/2 cup olive oil. Season the pesto with additional salt and pepper.

In a large bowl, pour the remaining 2 tablespoons lemon juice over the remaining minced shallot and let stand for 10 minutes. Whisk in the remaining 1/4 cup olive oil and season with salt and pepper. Add the miner's lettuce, chickpeas, whole mint leaves and whole parsley leaves and toss the salad.

Meanwhile, light a grill. Remove the squid from the marinade and season with salt. Grill the squid over high heat until it is lightly charred and just cooked, about 2 minutes per side. Mound the salad on 4 plates. Spoon the green sauce onto the plates, top with the grilled squid and serve.

Source: Adapted from Matthew Dillon for Food & Wine

Mushroom, Goat Cheese & Mint Updated for 2012 in a Hand-Pie

04 Jan 2012
Mushroom, Goat Cheese & Mint Hand Pies

Can you say Mushroom, Goat Cheese & Mint Hand-Pie? I ask because it might seem like an unusual combination of flavors. Especially for a pie. But actually mushrooms, goat cheese and mint are an inspired combination. I should know because Russ Parsons from the LA Times inspired me to include this trio in a quesadilla way back in 2010. It was a culinary highlight that year, and a top post here at Sippity Sup.

In fact the combination of mushrooms, goat cheese and mint was one of the highlights of 2011 for me too. Because last year I made a mushroom, goat cheese and mint omelette, I put mushrooms, goat cheese and mint on a turkey burger, I even tried my hand with mushroom, goat cheese and mint muffaletta. I just didn't include any of those experiments on this blog. Mostly because as good as they were, none of them stood quite as tall in my mind as did that first Mushroom Goat Cheese & Mint Quesadilla.

The trick is how to bring these flavors back to Sippity Sup in a way that suits the new year and all the things that interest me in 2012. Pie is high on that list. I love savory pies because the combination of a tender, salted crust and a hearty filling is so elementally simple yet endlessly varied. Pies are the culinary equivalent of a well-loved blanket. But what about hand-pies? They are smaller and more portable, making them terrific addition to the busy beginning of a new year. I like to call them palm-sized pastries. I think they are the perfect pouch for mushrooms, goat cheese and mint to snuggle into. GREG

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