Article by Christine Budd
Bacon-wrapped Cobia with Rosemary Caramelized Onions & Arugula
Ingredients:
Rosemary Caramelized Onions:
2 Tbsp grass-fed butter or ghee
6 medium onions sliced
2 sprigs fresh rosemary finely minced
2 Tbsp organic chicken broth
Pinch of sea salt
Bacon-wrapped cobia:
4- 4 oz cobia fillets approx. 1/2 inch thickness
8 slices thick-cut bacon
1/2 tsp avocado oil
4 cups fresh baby arugula
1 lemon
Directions:
Rosemary Caramelized Onions:
Melt butter in skillet over medium-low heat.
Add onions to skillet and cook for 30 minutes, stirring every 5-10 minutes and scraping the fond from the bottom of the pan.
Add in the rosemary, stir, and let it cook for another 15-20 minutes.
After the onions are brown and caramelized, add chicken broth and a pinch of salt to deglaze the pan. Scrape the bottom and gently mix.
Set aside the onions in a bowl.
Bacon-wrapped cobia:
Rinse and dry the cobia fillets.
Lay out bacon strips in pairs with one slightly overlapping the other.
Place each fillet at the end of each pair of bacon strips and tightly wrap the bacon around the fillets. Tightly enough for the bacon to stay put while cooking but not so tight that you begin to actually stretch the bacon.
Lightly coat a large skillet or sauté pan with avocado oil (I actually use a spray bottle kind) and heat over medium heat.
Once the pan is hot, place the fillets seam side down in the pan and cook for 7 minutes.
Flip the fillets to the other side using a spatula and cook for another 7 minutes.
Now take a couple minutes and carefully brown the other sides of the fillet to get the rest of the bacon crispy before serving.
The total cooking time will be approx. 16-17 minutes for 1/2-inch thick fillets.
Arrange arugula on plates, divide the caramelized onions over the arugula, then place one fillet on top of each.
Squeeze a little lemon juice over the arugula and serve immediately.
Shrimp & Chorizo Stew
Ingredients:
1 pound head-on shrimp
1/2 cup dry white wine
4 cups chicken stock
4 sprigs fresh thyme
1/2 pound fresh chorizo sausage
Olive oil
2 minced shallots
1/3 cup diced tomatoes (use canned in the winter and fresh in the summer)
1/2 teaspoon smoked paprika
Salt to taste
Two slices of your favorite rustic bread
1 small handful fresh thyme leaves for garnish
Directions:
Begin by removing the heads and shells from the shrimp. Save the heads separately from the shells. Using a paring knife, make a shallow slit running along the back of each shrimp. Remove and discard the vein that runs the length of each shrimp. Store the shrimp in the refrigerator.
Set a large pot over high heat. Do not add anything to the pot, leave it completely dry and empty. When the pot is hot, add the shrimp heads, and roast them in the dry pot, flipping them with tongs occasionally so that all sides are lightly charred. When all sides of the shrimp heads look slightly charred, reduce the heat to low and add the white wine. When the wine is almost fully evaporated, add the stock, thyme, and shrimp shells. Adjust the heat to high and bring the stock to a boil, then reduce the heat so that the stock is gently simmering. Cook until the stock reduces by half. Strain the stock with a fine mesh strainer. Save the strained stock and discard the rest. This stock can be made 1 day ahead of time and stored in the refrigerator.
Remove the chorizo meat from its casing. Flatten the meat into the shape of a large, thin pancake. Set a large pot over high heat, and add enough olive oil to just cover the bottom of the pot. When the oil is about to start smoking, add the chorizo (shaped like a thin pancake). Let the chorizo cook, undisturbed, until the bottom of the chorizo pancake is nicely caramelized. Using a wooden spoon, aggressively chop the chorizo into bite-size, crumbly pieces (this “pancake” technique helps develop more caramelization and flavor with the chorizo). Stir the chorizo until it is fully cooked, breaking up any large pieces with the spoon. Reduce the heat to low and add the shallots. Cook the shallots, stirring occasionally, until they appear soft and somewhat translucent. Do not let the shallots burn.
When the shallots appear soft and somewhat translucent, add the diced tomato and paprika. Season the pot with a pinch of salt. Add the reduced and strained stock. Increase the heat to bring the stock to a boil, and then reduce the heat so that the stock is just barely simmering. Add the shelled and deveined shrimp.
While the shrimp are cooking, toast your slices of bread under the broiler (or in a toaster oven). When the toast is ready, set it aside. When the shrimp are fully cooked, taste the broth in the pot. Adjust with salt as necessary. Ladle the stew into bowls, garnish with a sprinkle of fresh thyme leaves, and serve along with the toasted bread. Enjoy!
Chili Lime Mahi with Blackened Broccoli
Ingredients:
3 cup broccoli florets, fresh or frozen
2 T water
3 T fresh lime juice
1/2 cup fresh cilantro, chopped
1/3 cup extra virgin olive oil
1 T honey, preferably local
1/2 tsp. crushed red pepper flakes*
1 T chili powder
1/2 T ground cumin
1/2 T garlic powder
1/2 T Salt
1/4 T ground black pepper
2 - 6 oz. mahi fillets
*Use 1/4 T crushed red pepper flakes for less spicy results
Directions:
Place the broccoli florets in a microwave-safe bowl along with 2 tablespoons of water. Cover and microwave on high for 2-3 minutes, or just until crisp-tender. (Cook time will vary by unit, so check after 2 minutes and adjust cook time accordingly. Do not overcook). Remove from microwave and transfer broccoli to a strainer to drain. Set aside.
While the broccoli is in the microwave, whisk together the lime juice, cilantro, one-quarter cup olive oil, honey, red pepper flakes, chili powder, ground cumin, garlic powder, salt, and black pepper in a medium bowl until well combined. Set aside.
Heat the remaining olive oil in a large, nonstick skillet over medium heat. Pat the mahi fillets dry with a paper towel and add to the hot skillet. Brush the tops and sides generously with the chili lime sauce while it cooks. After 4-5 minutes, carefully flip the fillets and brush the exposed surfaces with additional sauce.
Cook for another 3-4 minutes, or just until the fillets are cooked through. Remove from heat and transfer the fillets to a plate and set aside.
Toss the steamed broccoli with the remaining chili lime sauce and transfer to the skillet. Increase heat to medium-high and cook, stirring frequently, until the broccoli is nicely browned and caramelized, approximately 3-4 minutes.
Apple Cinnamon Mule
Ingredients:
1 1/2 ounces vodka
1 1/2 ounces apple cider
1/2 ounce freshly squeezed lime juice
3 to 4 ounces ginger beer
Apple slice, for garnish
Cinnamon stick, for garnish
Directions:
Gather the ingredients.
In a cocktail shaker filled with ice, pour the vodka, apple cider, and lime juice.
Shake well.
Strain into a copper mug filled with fresh ice. Top with ginger beer. Garnish with an apple slice and cinnamon stick. Serve and enjoy. §
