Fish
Pecan-Crusted Monkfish with Bourbon Corn & Roasted Tomatoes
The idea for this dish came out of “left field,” aka: that beautiful place from which all of my favorite experiences, people and creations wander forth (cue James Earl Jones’ voiceover). I woke up last Friday morning with an unusual flavor tickling at my mouth— hints of toasty cumin, bright chilies and rustic vegetables. The idea sat with me curiously all morning, weighing on my head like a Pinocchio doll that’s trying to become real. Driving to a rock show late at night, I continued testing out ideas in my head. For me, writing...
read moreRed Snapper and Wild Mushrooms with Port Reduction
Ingredients: 2 cups port (aged is better, but get what you can afford) 2 cups sherry vinegar 3 tablespoons canola oil 1 pound fresh wild mushrooms (I basically walked into the grocery store and picked out 3 types of odd looking woodland mushrooms; all I can say for sure if that they were not Portobello— one of them might have been Porcini. They were definitely some shade of brown. Ha. My memory is terrible.) 2 branches fresh thyme 1 clove garlic, peeled and halved 1 large shallot, peeled and finely diced 5 tablespoons unsalted butter...
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