Splurge a Little!

Let’s be honest, it’s nice to splurge every once in a while and treat ourselves to something. Some like clothes, some like jewels, some like cars and others love high quality proteins! I myself I love to eat. Sometimes I need to kick the kids out of the house so I can splurge; and my wife loves it when I do. Most times my wife does not get to eat what is I prepare for others; it is one of biggest down falls of being married to a chef. The goal is to receive great service and great food (hell I am one of those who provide that great food). However, that is not to say you have to go out every time you crave a high quality ingredient (but please continue to do so–I love my job).

Nothing says high quality ingredient like lobster, even though lobsters can’t even speak. In truth, long ago lobster were a by product and not sought after as they are today. Followed with, Lobsters are bottom dwellers. What does it mean to be a bottom dweller? Well basically in short, bottom dwellers eat what every they can find or will fall on their head, scavengers is the word that comes to mind. As the same as with cattle, no one really knows how long they will live–they are ate prior to old age; however, they will continue to gain weight and increase in size. All of this being said, none of it negates the fact they are just so damn tasty. Although tasty, Lobster just needs to be cooked properly (as with any food item).

For the most part all lobsters are the same, but they are not created equal. Some lobsters don’t even have claws, but for the most part Lobsters come in two classes; warm water and cold water. Warm water being from places like California, Australian and the Caribbean. While cold water being from places like North Eastern United States and Canada; better known as Maine Lobster. Yes I know Maine is not a part of Canada, but the same type of Lobster grows in the same area and that particular Lobster has come to be known as Maine Lobster. Now depending on the area in which you grew up, or where you first ate Lobster will usually determine which Lobster you prefer. Warm water Lobsters are bigger and tend to be a little tougher. Cold water Lobsters are a little smaller and tend to shrink up more when cooked. Warm water Lobsters have a meater, juicer flavor which is almost buttery. They are luscious and full flavor. While the cold ones seem to be a little sweeter.

I am a West Coast kid, so it is just a little obvious where I stand. Again though, there is no right or wrong just simply better and best which directly goes along with one’s preference. Which ever Lobster that is chosen just ensure to show it the proper attention. Contrary to popular belief, Lobster does not always have to be boiled. In fact, some of the best Lobster is grilled. Yes, boiled Lobster is a little more full-proof; however, cooking Lobster out of the shell and outside of a pot of boiling water allows you to introduce other flavors. When cooking Lobster outside of boiling water, remember to still emphasize the natural flavor of the Lobster.

In today’s world Lobster is pretty prevalent outside of a restaurant. When shopping for Lobster, look for size and look on the label for region of origin. The region of origin will tell you if the Lobster is cold water or warm water and chances are the Lobster will be frozen when purchased. Currently, Lobster prices are pretty reasonable with the recent glut (the glut referring to an abundance of Lobster from the warmer then usual water).

LOBSTER DINNER

Lobster
2 each warm water Lobsters
salt
pepper
paprika
1 tbsp butter

1. safely thaw lobsters. using a pair of scissors cut the top of the shell open.
2. laying the lobster on its side, carefully crush the lobster to break the bottom of the shell.
3. open the shell and loosen the lobster from the inside of the shell. pull out lobster, leaving the very end of the tail section attached.
4. using a knife, cut a slit on top the lobster-each side of the lobster lengthwise. the slit should be about 1/4 inch deep.
5. season top and bottom with salt and pepper, then sprinkle paprika of the top of the lobster
6. spray the top of the BBQ with pan coating and lay the lobster top side down first over medium heat.

Now, in regards to the shell. Leaving the shell attached during cooking, will help to intensify the flavor and prevent drying out; not to mention it looks good during presentation.

7. cook on the one side for about 5-6 mins. flip over to cook other side. you will have to flip the shell out of the way to do so. continue to cook for another 5-6 mins (depending on the thickness of the tell.
8. while cooking the bottom, place a 1/2 tbsp of butter on the top of the lobster
9. when done, let rest for about 3 mins and ENJOY.

Side
1 bunch asparagus
8 each cherry tomatoes
1/2 tsp minced garlic
oil
salt
pepper

1. cut the woodie end of the asparagus off, the bottom 1.5 inches or so
2. cut the asparagus in half and blanch
3. cut the tomatoes in half and reserve
4.in a hot skillet over medium heat, add some oil and garlic. stir garlic to prevent burning.
when garlic is tender add asparagus and tomatoes. stirring to prevent burning. cook till the tomatoes start to ‘color’ roughly 5 mins. season with salt and pepper

Catch of the Day

Ok, labor day has come and gone, but is it still summer? Technically summer is over, vacations are done, everyone is back to school and back to work. Actually though, summer does not end till the middle of september; so says the calendar. Now let’s take a brief moment and step outside, yeah that’s right it’s still hot and muggy! Hot and muggy translates into summer time for me and just like ever one else I hate using the oven, eating braised items, and heavy courses in the summer time. However, I do enjoy a light, fresh, crisp food when it is hot out and when dinner time comes I think of fish. Now yes, fish is good all times of the year, but especially good during the hot season. Fish tend to follow the warmer waters, and being able to procure a fish locally that may be hours old versus days old or even frozen; well there is no question on which to choose.

Being a west coast boy, there is a plethora of local fresh fish. Black Cod, Halibut, Sea Bass just to name a few. All of these are terrific tasting and lend themselves to various cooking styles, not to mention to California wines. When it is time for dinner it is always best to choose your fish, then cooking style, followed by the wine.

Remember, every fish will perform differently when cooked. Some fish will remain firm, while others will flake apart. Cooking techniques will not only effect the texture of the fish, but it will also effect the over-all flavor of the fish. Grilled fish will pick up a
Little smoke flavor, roasted fish will help intensify flavors, while fried fish will have some oil flavor as well as the flavor from the breading. Finally, the wine will be effected by everything on the plate, but keep in mind to bring the plate to the wine–you can change the plate but you can not change the wine. Taking everything into consideration, if you desire to serve a chard, make sure and prepare your fish to meet the needs of the chard.

Not only is fish (especially local fish) versatile in cooking, it is versatile with its flavor applications. Being a man of South Western roots, I crave a good, proper South Western dish. Just to clarify, proper South Western food should be bold and flavorful. The spice of the dish should enhance the over all plate and the spices themselves should “get” you in the back of the throat. If the spice over powers the entire dish, it is not proper South Western — but that is a whole another post entirely.

This particular recipe was done for a special on a Friday night (fish Friday, it’s a catholic thing), and sold out inside of a 1 1/2 hours. In this case; I chose local Halibut, combined it with chipotle, various different cooking techniques, and finally paired it with a riesling.

Chipotle Halibut

2 lbs halibut
1/2 can chipotle
1 lb butter at room temp
1 cup of panko(bread crumbs)
1/4 bunch of parsley
Salt/pepper
Oil

Papaya salsa

1 each papaya
1/2 bunch of chives
4 each cherry tomatoes
1/4 bunch cilantro
Drizzle of EVOO

For salsa:
1. Seed and peel papaya. Small dice and add to a mixing bowl.
2. Slice tomatoes in half, add to the papaya
3. Slice chives, and mince cilantro then add to bowl.
4. Season with oil, salt, pepper and mix gently. Leave at room temp and set aside for later.

For fish:
1. Place the chipotle in a blender and purée, then stir into butter with a spoon or place butter and chipotle in a food processor, then process till smooth. Reserve for later.
2.Chop parsley and mix with panko (or bread crumbs), then reserve for later.
3. Cut halibut into about 8 oz portions, trim off any unedible pieces.
4. Heat up a skillet over medium heat
5. Season fish with salt and pepper, both sides, then brush one side with butter. Give the fish a good coat of butter to the one side.
6. Dip the side with butter into the panko mix. When you lift the fish out of the breading ensure it is coated well.
7. Add a touch of oil to the skillet, add the fish to the skillet breaded side down first. The fish should immediately start to sizzle; careful, make sure to manage the heat as not to burn the breading. A medium high flame should work just fine, but again may need to be adjusted.
8. Cook the fish for about 3-4 mins on each side, depending on the thickness of the filet. Use a spatula rather than a set of tongs to flip the fish over, this gives the fish the support it needs during movement.
9. When done, lay the fish on a plate along with your favorite sides. Top the fish with some of the Papaya salsa and ENJOY!

Now at this time let’s return back to the wine. As mentioned before, this dish will pair beautifully with a riesling. Yes I have paired previous recipes with Riesling and no it is not my favorite; it’s my wife’s (so I tend to show it a little favoritism). However, in my opinion riesling is a “strong” wine capable of handling some many different types of food. It is especially capable of handling spicy food as well as fruit. Riesling carries a little citrus, slight sweet as well as being low in tannins. It possesses a good balance – beginning, middle and finish. Not only is it a great drinking wine, but it is an absolutely great wine to pair with your meal; but hey, you don’t need to take my word for it just ask my wife.