gastronome
April 26, 2005
808 at home

One of the best meals I had in Las Vegas at NAB was at 808 -- so good that I didn't mind going back the very next day. The best dish on the menu was a sesame crusted seared mahi mahi with a lime ginger beurre blanc on asian vegetables. I was thrilled to find the recipe here -- and I tried it at home. The results are below. It was delicious.

mahimahi.jpg

The recipe from the article follows -- I think it may need more ginger and less cream, but otherwise it was very good. I coated both sides of the mahi mahi. The vegetables were carrots, zucchini and baby boc choi, in that order, sautéed in oil and finished with soy sauce and a touch of butter.

Charred Mahi-Mahi With a Sesame Crust Topped With Lime Ginger Beurre Blanc

1/2 cup dry white wine
2 slices fresh ginger
1/4 cup heavy cream
4 tablespoons unsalted butter
1 lime, juiced
1/2 tablespoon minced garlic
Salt and pepper to taste
3-ounce mahi-mahi fillet
1/8 cup white sesame seeds
1 teaspoon corn starch
1/4 teaspoon black sesame seeds

In a skillet, combine the white wine and the fresh slivers of ginger. Simmer on medium heat to reduce by half. Add the heavy cream and reduce again by half. Cut the butter into small cubes; then add them one at a time until each is incorporated into the reduction. Make sure to keep the sauce right under boiling temperature while you incorporate the butter. The sauce will separate if it boils too rapidly or becomes too cold.

Next, pass the reduction through cheesecloth or a chinois. (A chinois is a metal sieve with a very fine mesh used to strain soups and sauces.) Put the sauce in a blender and add the minced garlic and the lime juice. Process at medium speed until the ginger and the lime juice are incorporated into the sauce. Add salt and pepper to taste. Reserve to the side until fish is ready for serving.

Season the fish with salt and pepper on both sides. Mix together the cornstarch and white sesame seeds. Next, press one side of the fish into the seed mixture. Place a heavy-bottomed skillet or a wok on high heat. After the skillet is really hot, place the fish in the pan with the sesame seed side down. Cook until crispy brown. Turn the fish over and cook an additional 4 to 6 minutes. (Mahi-mahi has a firm, white meat and a delicate flavor. It is sometimes called dorado or dolphin fish. [It has no relation to dolphins, which are mammals.])

Serve on a small bed of stir-fried vegetables. Drizzle the lime ginger butter sauce around the fish and garnish the dish with black sesame seeds.

Posted by tim on April 26, 2005
April 24, 2005
Sunday Morning Bun Porn

Sunday 6am + fresh baked morning buns = food-porn pictures.
Happy Sunday! Here is something tasty for your eyes (and my belly).


There actually is something rather satisfying about being the first one up on a weekend morning, warming the kitchen with a pre-heated oven, kneeding dough, inhaling the scent of cinnimon-spiked sugar, washing dishes while the dough rises.

Posted by rebecca on April 24, 2005
April 17, 2005
chocolate and malt pudding

A handy dish to have made if one happens to have been invited to a chocolate-themed party. The April 2005 issue of Cooking Light says this pudding is high in potassium, but more importantly it was so yummy I wanted to suck it up with a straw. I thought it had just the right amount of malt flavor, but if you want it stronger you can always add more.

Combine 2/3 cup malted milk powder, 1/3 cup sugar, 1/3 cup cornstarch, and 1/8 teaspoon salt in a medium, heavy saucepan, stirring well with a whisk. Gradually add 4 cups 1% low-fat milk to sugar mixture, stirring constantly with a whisk until well blended. Place pan over medium heat, and bring to a boil. Cook for 1 minute or until thick, stirring constantly with a whisk. Remove from heat. Add 1/3 cup semisweet chocolate chips, and stir until smooth. Stir in 1 teaspoon vanilla extract.

Pour pudding into a bowl; cover surface of pudding with plastic wrap. Chill. Remove plastic wrap; spoon 2/3 cup pudding into each of 6 bowls. Sprinkle each serving with 2 teaspoons crushed malted milk ball candies. Yield: 6 servings.

Posted by astraea on April 17, 2005
April 11, 2005
Potato and Apple Gratin

Super easy and really delicious, this side dish pairs perfectly with simply prepared pork.

potato and apple gratin


 

Take two baseball-sized waxy potatoes, and one similarly sized Granny Smith apple - slice them thinly into rounds using either a mandoline slicer or a very sharp knife. Boil the potatoes in water until they are just slightly cooked through, then drain them well. Add the apple, salt, pepper, a tablespoon of unsalted butter, half a pint of heavy cream, and about a cup of finely shredded aged Gruyere cheese, and stir well to combine. Pour the mixture into a lightly buttered gratin dish or other shallow baking dish, grate a little more cheese on top, dot with about another tablespoon of butter, then bake at 400 until bubbly and golden (I think it took about 30-40 minutes).

Posted by jenblossom on April 11, 2005