Some Quick Sweet-Potato Crusted Flounder

This is one of those meals that really embraces the concept of a quick dish- yet something so full of flavor and it beats eating out fast food if you are the type always in a rush. As with most “white-bodied” and mild fish, Flounder falls into the category where you can flavor it so many ways and its rather quick cooking time makes it a nice option for situation where you do not have a whole lot of time or if you do not want to spend a whole lot of time in the kitchen.

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I initially coated the filets with some flour and then did an eggwash. With my microplane (you can utilize any type of a shredder) I took a peeled sweet potato and grated it. I tossed this in a bowl with some panko bread crumbs and some fresh chopped oregano. I then coated both sides of the flounder filets with the mixture._DSC0082

In a saucepan, I threw in a mixture of sesame (for flavor) and grapeseed oil (my normal frying type oil) and heated. I then tossed in the filets and let fry for a few minutes, then flipped the filets and did the same on the other side until the coating started to get a nice browness to it. I then added the optional soy sauce topping as well.

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I kept the side dish simple with some seasoned fries, but for a healthier take can just steam some vegetables (perhaps something along the line of brocolli would pair nicely with this dish.

Enjoy.

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Bacon Wrapped Filet

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Bacon Wrapped Filet

A nice meal consisting of a bacon wrapped filet topped with a nice wine-vegetable reduction. The asparagus was sauteed and then topped with some shredded parmesan. The sweet potato is twice baked- gets an initial baking as a whole then they get halved, gutted, make a nice whipped potato mix, spoon back into the skin and bake again. They are then topped with a simple bacon-sesame brittle.
Enjoy

Cod Steaks with some Homemade Sweet Potato Fries

With the storm in full force (think we are at the part of lots of sleet/rain falling) and everything shutdown (including work) it allows me some time to share a nice dinner.

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The cod on it’s own was  a simple enough task as it just needed some oil in a pan and was cooked on both sides for a few minutes. The part that took time was making the flavor pairings for the fish.

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The spinach foam is a combination of sauteed spinach along with some cream which gets thickened and then gets filtered through a fine strainer. I then utilize my culinary whipper with a gas cartridge to charge which creates a “foam.”

The other accompanying sauce is a blood orange gastrique which is a combination of fresh squeezed blood orange, sugar, sherry wine vinegar, and stock. This then gets reduced to a thickened state.

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For the fries, I cut strips out of the sweet potatoes (about an inch thick) and a few inches long. You can do it with or without but I left the skin on the fries. I then tossed them in olive oil which I added some seasoning too and baked them in the oven.

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Enjoy.

Fall-Seasonal Seared Scallops

Always a favorite of mine as such an amazing dish comes from such a simple process- caramelization of the scallop in a clarified butter. From that point, there are also so many variations for flavor pairings to encompass a whole dish. In this particular instance, I went a little outside of the norm and tailored it to have autumn-like elements as that was the season it was created.

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The initial searing of the scallops is the easy part. Some heated clarified butter toss in the scallops and sear both sides until slight caramelization occurs.

First was coming up with a complimentary side dish. When sweet potatoes come to mind, typically think of hearty and savory- possibly highly seasoned or on the sweetened side. In this instance, I figured most of the stronger flavors would be from the scallops/topping so I used the sweet potato with more of its natural earthy flavor. Using a mandoline slicer, I cut thin slices and then used a circular cutter to make circles (slightly larger than the scallops. I then baked them in the oven on a baking sheet.

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With the savory and earthy aspects covered by the scallops and sweet potato, then next was spicing it up a little and adding a slightly sweet side but not too much as to take away from the scallops. I went with a pear compote (pears have some sweetness but aren’t overbearing) and with a little cayenne pepper and whiskey (add a little spice and smokiness).

Overall, I felt the flavors meshed rather well. The dish had the richness of the scallops balanced nicely with the earthy tone of the potato and a little smoky-sweetness from the pear compote.

Enjoy

Sweet Potato…Ravioli

After my brief break, here is my first meal back. I had seen some different variations of doing these and then when I was at the store, figured I’d try making my own version. So here we go, sweet potato ravioli (the store had white sweet potatoes).

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Before I go into the details, it is worth noting to make these you need either a mandolin or a slicer (I have a De Buyer Kobra V-slicer) as the slices need to be almost paper thin. Simple, start off by peeling the potatoes and then utilizing the slicer slice it long ways to have nice large slices. Place parchment paper on a baking sheet and wipe with olive oil. Then put the slices on and put in oven for about 5-10 minutes on 400 (DO NOT want them to brown,they are done when they are somewhat pliable).

For the stuffing I used a variety of mushrooms (morel, black trumpet, and bella). I sauteed them with some garlic, oil, and some kale. This was then put in the chopper/processor and done until small pieces (not quite puree).

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The potato slices I then wiped on one side with egg, placed some of the stuffing in and then folded over. They were then pan seared on both sides to cook through.

Separately, I took some Kale added some olive oil, white pepper, and some orange peel and sauteed. I then added on top some honey and crushed almond slices.

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A nice quick vegetarian dish.

Enjoy.