Sweet Chili Grilled Chilean Sea Bass
When I heard we were doing a collaboration with Dr. Loosen to create a Riesling for our Wine Club Members, I was so excited. It brought me back to culinary school when I had one of the most memorable wines I still remember to this day, and it was a Riesling! When I tasted the Trocken Riesling, with its crisp dry acidity, I knew this grilled Alaskan Halibut with a sweet chili glaze would be perfect. It has just the right amount of sweet and spice to balance the acidity of the wine perfectly. Any reason to fire up the grill is a win for me!! -Chef Matt McMillin
INGREDIENTS:
Four 6-8 oz Chilean Sea Bass filets
2 tsp vegetable oil
½ tsp kosher or sea salt
Sweet Chili Glaze:
½ cup hoisin sauce (I like Koon Chun brand)
¼ cup sweet chili sauce (I like Pantainorasingh brand)
1 tsp sesame oil (I like Kadoya brand)
2 tsp sambal oelek
2 tsp fish sauce (I like Three Crabs brand)
2 tsp lime juice, freshly squeezed always!!
¼ tsp granulated garlic
1 Tbsp cilantro, chopped fine
Marinated Cucumber Salad
1 ea. English seedless cucumber, sliced in half then ⅛-inch half-moon slices
½ cup carrots, shredded
1 ea. red pepper, ¼ inch julienned slices, seeds and core removed
2 Tbsp cilantro, chopped
1 Tbsp white sesame seeds, toasted
¼ cup green onion, thinly sliced
Cucumber Salad Dressing
3 Tbsp rice wine vinegar, unseasoned
3 tsp sugar
1 tsp kosher or sea salt
1 tsp lime juice, freshly squeezed of course
¼ tsp sesame oil
DIRECTIONS:
Begin by making the glaze. Take all the ingredients listed and whisk together until smooth and everything is consistently incorporated. This can even be made the day before.
To make the cucumber salad, I like to do this about two hours before you plan on eating. This gives a chance for all the flavors to marry together but still retains the fresh, crunchy texture of all the fresh veggies. Begin by cutting all the veggies and mixing them with the cilantro, sesame seeds, and green onions. Next make the dressing by adding all the ingredients to a bowl and stirring until all the salt and sugar has dissolved. Add the dressing to the veggies, cover and place in your refrigerator until about 15 minutes before you are ready to eat.
To start grilling the fish, begin by preheating your grill to medium-high heat. Make sure once your grill is hot that you thoroughly brush the grates and wipe them clean with a rag that has a little oil on it. The oil is totally optional, but I just find it gets the grill a little cleaner and helps prevent the fish from sticking. With a nice and clean grill, brush your filets with the vegetable oil and kosher or sea salt on both sides. Place on the grill and cover. Cook for about two minutes and rotate the filet 45 degrees to create nice grill marks. Close the lid and cook for an additional two minutes. Flip the fish over and apply a generous amount of sweet chili glaze to the fish. Shut the lid again for an additional two minutes and then reapply some more glaze. At this point the fish is 90% done. Flip the fish over one more time to really get some caramelization on the glaze side. With the lid open, let the fish cook for another minute or two. Remove the fish from the grill and give it one more application of glaze on the side you want to present. Serve with the marinated cucumber salad and a perfectly chilled glass of Loosen Riesling!!
The Real New Yorker’s Sandwich
Forget your street cart hot dogs and deli pastrami, the *real* New Yorker’s sandwich is the chopped cheese, a beautiful conglomeration of chopped ground beef, melted cheese and secret seasoning, all served on a hero or a roll. The birthplace of the chopped cheese is Hajji’s Deli in Harlem, where Salah has been managing the joint for the past 15 years. Inspired by an Arabic dish, the chopped cheese has now become a New York staple, with fans in everyone from Jay-Z to Cam’ron.
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Anthony Bourdain on In-N-Out: 'My Favorite Restaurant in LA'
How much does Anthony Bourdain love In-N-Out? Well, he spoke to us for a good three minutes on his love for the burger chain, which recently made news for opening its 300th location.
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Once You Try Brussels Sprouts This Way There Is No Going Back
Brussels sprouts account for 122,645,342 hours of wasted time every single December, Try Brussels sprouts like this once and there is no going back.
40 medium-sized brussels sprouts
4 quarts water + 1 1/2 tbsp kosher salt
1/4-1/3 cup olive oil
1 tsp kosher salt to season sprouts prior to roasting.
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Rachael Ray's Ranch-Style Turkey Chili | 30 Minute Meals | Food Network
Lean seasoned ground turkey adds flavor, without fat, to Rachael's chili!
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Rachael Ray creates easy dishes that only take 30 minutes to make. From comfort food to sophisticated fare for company, she puts great food on the table with plenty of time to enjoy her family and friends.
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Ranch-Style Turkey Chili
Recipe courtesy of Rachael Ray
Total: 35 min
Prep: 10 min
Cook: 25 min
Yield: 4 servings
Level: Easy
Ingredients
4 poblano peppers
2 large corn muffins, store-bought
2 tablespoons EVOO
2 pounds ground turkey
Kosher salt and freshly ground black pepper
4 cloves garlic, finely chopped
1 large onion, finely chopped
2 tablespoons cumin, a couple of palmfuls
1 tablespoon coriander, a palmful
One 14-ounce can pinto or white beans
2 cups chicken stock
1/4 cup fresh chives, finely chopped
1/4 cup fresh dill, finely chopped
1/4 cup fresh parsley, finely chopped
Hot sauce
1 cup sour cream
Optional Toppers:
Shredded sharp Cheddar
Minced red onion
4 to 5 slices crispy bacon, chopped
Directions
Char the peppers over a gas flame on high heat or under the broiler with the oven door cracked for steam to escape, turning with tongs. Place the charred peppers in a bowl and cover with plastic wrap to steam. Let them cool, then peel, seed and finely chop.
Preheat the oven to 400 degrees F.
Crumble the corn muffins, arrange on a cookie sheet and toast until crispy and extra golden, about 10 minutes. Set aside.
Heat the EVOO in a Dutch oven over medium-high heat. Add the turkey and sprinkle with salt and pepper. Brown and crumble the meat. Add the garlic and onions to the pot and cook to soften, about 5 minutes. Add the cumin and coriander, then stir in the chopped peppers. Add the beans, stock and herbs and simmer 5 minutes. Season with hot sauce.
Turn off the heat and stir in the sour cream to combine. Serve topped with the crispy corn muffin crumbles and any of the other toppings you like.
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Rachael Ray's Ranch-Style Turkey Chili | 30 Minute Meals | Food Network
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