jalapeno

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

Sweet and Spicy Corn Pudding

By jgreghenry Published September 18, 2011
Prep time: 60
Yield:1 (Servings)

Ingredients:

  • 4 T unsalted butter
  • 1 onion, chopped
  • 1 red bell pepper, seeded, deveined and finely chopped
  • 3 scallions, finely chopped
  • 1 jalapeno chile, seeded, deveined and finely chopped
  • 4 c corn kernels (about 6 ears corn)
  • 3 large eggs
  • 1.5 c half-and-half
  • 2 T fresh cilantro, chopped
  • 1 T salt
  • 0.5 t freshly ground black pepper
  • 0.5 t chili powder
  • 1 c queso fresco cheese, crumbled

Directions

Preheat oven to 375 degrees F. Butter an 8-cup gratin or shallow casserole dish. In a large saute pan, melt the butter over medium heat just until foaming. Add the onion and saute until translucent, about 3 minutes. Add the bell pepper, scallions, and jalapeno and saute for 2 minutes. Add the corn and saute an additional 2 minutes more. Remove from heat and set aside. In a large bowl, whisk together the eggs and half-and-half. Stir in cilantro, salt, pepper, chili powder, and 1/2 cup cheese, then the cooked corn mixture. Pour into the prepared dish. Sprinkle the top with the remaining cheese. Place the gratin dish in a large roasting pan and fill the pan with boiling water to reach halfway up the sides of the dish. Bake the pudding for 40 minutes, until a knife inserted in the center comes out clean. Serve warm.
Source: Adapted from The Winemaker Cooks

Market Matters- Sweet & Spicy Corn Pudding

18 Sep 2011
Sweet & Spicy Corn Pudding

Today at the Hollywood Farmers Market I found my new sweetheart!

Well, she's not exactly new. She and I renew our vows about this time every year. But before your raise you eyebrows and get all Jerry Fallwell on me, let me just say that my sweetheart is corn.

Sweet, sweeter, sweetest corn. We all love her. She's sweet and sexy. But you gotta know a girl that sweet is bound to get around. Still, you don't see me getting all jealous do you? I'm a big boy. I know what's going on. In fact if I were as sweet as corn I'd expect to be slated onto quite a few dance cards myself. Besides, when it comes to sweet summer corn I don't mind sharing– hell I don't even mind sloppy seconds. Corn is plentiful this time of year, and I know she'll be back to woo me again and again.

When a girl is this sweet, I think she's far more interesting if she's a little spicy too. So I am using sweet summer corn– off the cob and in a pudding. Not the kind of pudding you might think. This is a side dish, that would work as a main course too. The sweet corn gets a bright kick in the pants from cilantro, sweet peppers and bold jalapeno. The classic Mexican cheese, queso fresco makes an appearance. It is easily found in Southern California and adds an authentic flair. But Monterey Jack could be substituted.

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I am a Bird Lover I Eat Duck (Breast Satay) and Other Tails (Tales)

03 Aug 2011
duck breast satay with grilled peaches

I am not a vegetarian and that is not a secret.

Still I am not really a carnivore either, though I eat meat (when and if I feel like it). You see it's all the labels people put on themselves that make me crazy... omnivore, pescivore, herbivore... boring-ivor.

Do people know these are labels for creatures that cannot control their biology? Eat what you want and be happy. Humans can control their lives, their environment and what they eat. Take control of your choices or don't, but leave the labels for zoologists.

I felt the need for that little rant because I am sooo bored of the debate. It's kind of like the state of politics. Two extremes swallow up all the discourse and the middle has no recourse. Be it health-nuts or those with the poorest of eating habits– left-wing whores or right-wing whack jobs. The blindly faithful or the arrogantly faithless... they are all just insecure junkies. Convinced that their way is the best way. In other words they have no control over themselves or their environment, because their environment defines them.

Which brings me to duck. You see I love duckies. I'd have a duckie for a pet if I could. But I also eat duckies. I think it fulfills their purpose in life. I made that decision and it doesn't make me a quack-ivore. It makes me a person in control of my choices.

Make the jump and have a look at my recipe for Peach & Ginger Glazed Duck Breast Satay with Grilled Peaches, if I haven't ruined your appetite. There's wine too. My brother brought a Benton-Lane Pinot Noir. It's the perfect pairing for attitude. GREG

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