Cobia Poached In Olive Oil With Jicama Avocado And Lemon Basil Granita Recipes

Steps:

• Combine the sugar with 3 cups water in a medium saucepan. Warm the mixture over medium-high heat, stirring until the sugar dissolves completely. Remove from the heat, and cool to room temperature.
• Add the basil to the sugar syrup and muddle the leaves with the base of a wooden spoon. Let steep for 1 hour. Strain the mixture into a 9-by-13-inch glass baking dish (discard the basil). Stir in the lemon juice and vodka, if using. Freeze until the mixture begins to set, about 2 hours. Scrape with a fork to form small crystals in the ice every 30 minutes to an hour until the mixture is fully frozen, about 1 hour more.
• Serve the granita in chilled glasses, garnished with the small basil leaves.

Steps:

• In shallow dish, stir flour, salt and pepper. Coat fish pieces in flour mixture (reserve remaining flour mixture). In 12-inch nonstick skillet, heat oil over medium-high heat. Place coated fish in oil. Cook 8 to 10 minutes, turning halfway through cooking, until fish flakes easily with fork; remove from heat. Lift fish from skillet to serving platter with slotted spatula (do not discard drippings); keep warm.
• Heat skillet (with drippings) over medium heat. Stir in 1 tablespoon reserved flour mixture; cook and stir 30 seconds. Stir in wine: cook about 30 seconds or until thickened and slightly reduced. Stir in chicken broth and lemon juice; cook and stir 1 to 2 minutes until sauce is smooth and slightly thickened. Stir in capers.
• Serve sauce over fish; sprinkle with parsley.

Steps:

• For the lardo: Mix together the salt, fennel seed, lavender, meat cure, white pepper and nutmeg. Rub the mixture on all sides of the pork fat and place in a plastic, stainless steel or glass container. Cover with plastic wrap, and then foil, and put a heavy plate or lid on top to force out moisture. Refrigerate for 5 days to cure.
• Remove the plastic wrap and foil, rinse, and pat dry. Let air dry in a bowl for 10 days on a rack in the refrigerator.
• For the steamed clams: Heat the olive oil in a heavy-bottomed saucepan over medium heat. Add the garlic and shallots and saute until translucent. Add the clams, chile flakes, bay leaves, thyme, some salt and the wine. Cover and steam until the clams open. Cool the cooked clams in the refrigerator; reserve the cooking liquid. Shell the clams and discard the shells.
• For the chowder: Combine the fish fumet, reserved clam cooking liquid and corn cobs in a saucepan over medium heat and simmer for 30 minutes to create the chowder broth. Strain through a fine mesh strainer.
• Ladle 4 cups of the broth into a saucepan with the shell beans, roasted corn kernels, potatoes, butter and some salt, black pepper and chile flakes. Cook until reduced and the broth slightly thickens, about 10 minutes. Remove from the heat and stir in the parsley and 1 cup of the shelled, cooked clams.
• For the cobia: Sprinkle the cobia with salt and black pepper. Heat the canola oil in a pan until hot, and then sear the fish, top-side down. When the fish is cooked about halfway through, add the butter, thyme, bay leaves and garlic to the pan. As the butter melts, baste the fish using a large spoon until cooked through.
• For assembly: Slice the lardo paper-thin with a sharp knife and lay the slices over the seared, hot cobia. The lardo will "melt" over the hot fish. Spoon the clam chowder into the bottom of 6 deep single-serving bowls and top with seared fish.

Steps:

• Combine the sugar and vinegar in a small saucepan. Cook, stirring constantly, over medium heat until the sugar completely dissolves, 3 to 5 minutes. Remove from the heat and cool, the mixture should be the consistency of maple syrup.
• Combine the strawberries and basil in a food processor and puree. Add the sugar mixture and pulse the machine to combine. Pour into an 8-inch square baking dish, cover loosely with plastic wrap and freeze for about 2 hours.
• When the edges begin to harden, use the tines of a fork to scrape them into bits. Repeat the procedure in 1 to 2 hours, and then occasionally thereafter, until the mixture is frozen through in "shavings." Freeze overnight.
• Spoon the granita into serving dishes and garnish each with a basil leaf, then serve.

Steps:

• Bring a small pot of salted water to a boil over high heat. Add the broccoli rabe and cook until tender, about 5 minutes. Transfer the cooked broccoli rabe to an ice bath and let cool, about 3 minutes. Shake off the excess water and transfer to a food processor. Add the garlic, walnuts, honey, salt, and pepper process until smooth. With the machine running gradually pour in the extra-virgin olive oil. Transfer the pesto to a small bowl and stir in the Parmesan. Cover and set aside.;
• In a medium, heavy skillet, heat the olive oil and vegetable oil over medium-low heat. Using a deep-fry thermometer, heat the oil to 200 degrees F. Reduce the heat to low to sustain the 200 degree F temperature. Season the fish with salt and pepper. Gently place the fish in the oil making sure it is submerged beneath the surface. Poach the fish until just cooked through, about 6 to 7 minutes.;
• Place about 1/2 cup of Broccoli Rabe Pesto on a serving plate and gently smooth out to make a bed for the fish. Using a slotted fish spatula gently transfer the cooked fish from the poaching oil to the serving plate, placing the fish on top of the bed of pesto. Serve immediately.;

Steps:

• Halve avocados lengthwise. Twist halves to separate them, and remove pits. Run a large spoon between the flesh and skin, scooping out the flesh in one piece; discard skins. Slice into wedges, and place avocados on a serving platter. Drizzle with oil and lemon juice. Season with salt and pepper. Serve at room temperature.