Saturday, November 21, 2015

Hook It and Cook It Appeareance

I will be appearing on an episode of "Hook It an' Cook It" this show will be on The Gulf South Outdoors Show with Frank Wilem.  Check out their YouTube channel for episodes of the show. See the link below, once the episode is filmed I will know the air date. Here is what I will be preparing for the show. Last month we served about 680 portions of this dish alone! Stay tuned I will post some pictures of the filming session if I can get them.

Red Snapper Pontchartrain
Ingredients:                                              Amounts:
Vegetable Oil                                          3 ounces
6 – 8 oz Snapper Filet Skin Off                1 each
Seafood Seasoning                                   3 Tbs
AP Flour                                                  2 cups
For the sauce:
Vegetable Oil                                           3 Tbs
Sliced Mushrooms                                   1 oz
Diced Tomato                                          1 oz
Chopped Garlic                                        1/8 tsp
Seafood Seasoning                                  1 tsp
Chopped Green Onion                             1 Tbs
White Wine                                              2 Tbs
Lemon Juice                                             from half lemon
Chicken Stock                                          2 Tbs
Heavy Cream                                            ¼ Cup
Unsalted Butter                                        ¼oz
Colossal Crab                                           2 oz
Bias Cut Green Onions                            1 tsp
In a sauté pan heat vegetable oil, while this is heating season the fish fillet and dredge it through the flour. Shake off excess flour off and place fillet in the pan presentation side down. Cook 2 – 3 minutes over medium heat; do not allow fish to burn. Turn fillet over when cooked half way through and finish cooking 2-3 minutes. Place fish on plate and reserve. Drain excess oil from skillet. Place fresh vegetable oil in sauté pan, sauté the mushrooms and tomato about 1 minute, add the garlic, seafood seasoning and green onions, cook an additional minute; do not allow garlic to brown. Deglaze with wine, add lemon juice and stock bring to a simmer and add cream, reduce by half, and finish with butter. Toss in crab last, when warm through, top the fish filet. 

Fish Butchery
The fish pictured above is about 6 lbs after being gutted. This is going to yield 2 - 12 oz filets with the skin and about 110 oz without the skin. Start by turning the fin side towards you and make a cut along the gill at the head of the fish. Next make a small cut down the fin line from the head to the tail. Continue from the head following along the ribs to the center bone. Once at the tail completely cut the tail free. Follow with the tip of your filets knife along the ribs to the bottom of the fish.

Smoked Tomato and Mushroom Risotto
1 Portion
Ingredients:                                                                       Amounts:
Extra Virgin Olive Oil                                                       2 Tbs
Smoked Tomato Concasse’                                               1/2 Cup
Sliced Smoked Mushrooms                                               4 each
Chopped Garlic                                                                  2 tsp
Seafood Seasoning                                                            1 Tbs
Fresh Chopped Basil                                                         1 Tbs
Chicken Stock                                                                    ½ cup
Cooked Risotto                                                                  1 Cup
Shredded Parmesan Cheese                                               ½ Cup
Heat olive oil in sauté pan. Add tomatoes and mushrooms, cook for 1 – 2 minutes. Add chopped garlic, seasoning, and basil, cook 1 minute. Add stock and risotto, stir well and heat risotto thoroughly. Remove from heat and finish dish by stirring in Parmesan cheese. Place in center of plate a top with fish fillet.

Before and After
We smoked hes tomatoes and mushrooms about 30 minutes on heavy smoke at about 200 degrees F look closely at the tomato, it was long enough that the skin is starting to peel away from the flesh of the tomato. This is what you want! This keeps you from having to blanch the tomato, thus partially cooking it, in advance of smoking, which would further degrade the flesh. I like the tomato to be fully intact when using it in this manner. All we are trying to accomplish is to impart smoke flavor and have enough heat to cause the skin to peel.  

Seafood Seasoning
Ingredients:                                                       Amounts:
Dried Oregano                                                  ½ Cup
Dried Thyme                                                     1/4th Cup
Dried Basil                                                        3/4th Cup
Garlic Powder                                                    ½ Cup
Onion Powder                                                    3/4th Cup
Cayenne Pepper                                                 1 ounce
Black Pepper                                                      1/4th Cup
Salt                                                                     3/4th Cup
Paprika                                                               3/4th Cup
Corn Starch                                                       1/4th Cup (Anti Caking Agent)
Combine all ingredients and mix well, store in a dry place with a tight lid.