Haute Hot Food

Only for the adventurous in eating that want to tantalize their taste-buds and make food dance on their palate.

For I am not afraid of letting the food
overtake my desires, nor am I afraid of letting my desires be my food. Food is my expression, not just my livelihood. Cooking is my art, not out of responsibility, but purely out of passion.

Tuesday, June 15, 2010

So many fish in the sea!

I have to say that my love for everything ocean related started long before my obsession with food. Who doesn't love to hear the ocean rolling before the sun awakens. Who doesn't smile when they see a dolphin playing in the distance. Who doesn't wonder the beaches in search of the perfect shells. Yes, the ocean is another world. The colors are unmatched and indescribable, and the silence of this amazingly lively world as you swim though coral reefs is enough move you to tears. It's a simple yet complex world that we have only began to scratch the surface of understanding. I may not be a scientist full of all the explanations, but one thing I am certain: the bounty of the ocean is rich on the eyes,therapeutic for the body, and succulent on the palate.
Why do so many shy away from seafood? Is it the texture, color, look, smell, fear of raw or being overcooked? The truth of the matter is this. People have had so many ideas in their head about fish, that they are not willing to open themselves up again to the idea of this food being utterly amazing.
When choosing fresh seafood it is important to remember; the smell should be sweet, and not that of the infamous "fishy" smell, and the texture should be smooth that slightly bounces back when gently pressed. Wild caught is the only way to buy. So many people choose to "save" a few extra dollars on the farm raised, but in reality, you loose everything beneficial and beautiful about the experience. Fish should be caught and not farmed, and they should survive on what God has created them to eat on, not grain. I fear that many have never experienced the true flavor of fish, thus producing a very distorted view of the savory meat.
Save a few extra dollars, go into the market with an open mind, and be amazed. Yes, the ocean is a different world, but what an glorifying one it is!

Pan Seared Sea Scallpos with Serrano and Cilantro Pesto

1lb Sea Scallops
Olive Oil
Sat/ Pepper

6 garlic cloves, peeled and chopped
3 dried bay leaves
3 key limes (or 6 teaspoons bottled key-lime juice)
1 fresh poblano pepper, coarsely chopped with the seeds left in (optional)
2 fresh serrano chili, coarsely chopped with the seeds left in (optional)
1/2 tablespoon sea salt
1/3 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh oregano
1/2 cup finely chopped fresh basil
1/3 cup olive oil

Combining the garlic, bay leaves, peppers, and sea salt in a mortar and mash with a pestle until a smooth paste is formed. (If you don't have a mortar and pestle, put all the ingredients in a blender along with just a teaspoon or so of vinegar.) Transfer to a mixing bowl and add the parsley, oregano, and basil. Juice the key limes into the bowl. Whisk in the olive oil until well combined.

Heat skillet with 2 TBLS olive oil. Salt/Pepper scallops
Sear in pan each side 3-5 minutes. Serve on top of room temperature pesto.

Only for those......