Pan Roasted Black Grouper With Wild American Shrimp Black Eyed Pea Cakes Applewood Smoked Bacon And Frisee Salad And Smoked Tomato Coulis Recipes

Steps:

• Preheat the oven to 450 degrees F.
• In a large oven-proof saute pan, heat the grapeseed oil over medium-high heat to nearly smoking. Meanwhile, season the grouper and shrimp with salt and pepper. Carefully place the grouper in the pan and sear over a medium-high heat to allow the fish to caramelize to a golden brown color. Carefully flip the fish over and add the shrimp to the pan. Cook for about 1 minute, lower the heat and add the sliced garlic, bay leaves and chile flakes.
• Cook the garlic to a nice golden brown, for about 1 minute, then deglaze the pan with the white wine. Cook until the wine is reduced by half. Add the marinara and fish broth and cook until the sauce is slightly reduced, 3 to 4 minutes. Transfer the pan to the oven and cook until the fish is fully cooked, about 8 to 10 minutes. Serve hot over pasta of your choice.

Steps:

• Cover the black-eyed peas with cold water and soak overnight. Drain the peas. Soak the shrimp in cold water for 30 minutes, and then drain off excess water. Place the peas, shrimp and onion in a blender, along with the beaten egg and 1/4 cup of the cornmeal, and puree until smooth. Add salt if necessary (the dried shrimp may already be salty).
• Combine the remaining 1/4 cup of cornmeal and the flour in a bowl. Form the pea mixture into small patties and dredge them in the cornmeal mixture.
• Pour the oil into a frying pan and heat over moderate heat. Test by dropping in a little of the pea mixture. If it bubbles immediately and rises to the surface, the oil is ready.
• Drop 4 to 6 patties into the hot oil and pan-fry until golden, shaking the pan constantly, turning the patties once, about 1 to 2 minutes. Remove with a strainer or slotted spoon. Drain on paper towels. Continue to pan-fry patties in batches. Serve with Tomatillo-Scallion Mayonnaise.
• In a bowl, combine the egg yolks, vinegar, lemon juice, salt, pepper, Tabasco, and Worcestershire. Blend with a whisk. Gradually add oil, a drop at a time, whisking constantly. As mixture begins to thicken and looks like mayonnaise, you can add oil more generously. Adjust seasonings and store in refrigerator as long as 4 days.
• In a blender, combine scallions, sour cream, and lemon juice. Pulse a few times to combine, then puree until smooth. Add salt, pepper, tomatillos and 1/2 cup of the Mayonnaise. Blend just to combine.

Steps:

• For the sofrito: Heat the 2 tablespoons olive oil in a medium saute pan over medium heat for 1 minute, and then add the celery, garlic, fennel and onions. Sprinkle with salt and pepper and cook until the onions are transparent and the celery has softened, 10 minutes. Spoon the mixture into a blender and add the bacon or pork. Puree the mixture, simultaneously drizzling in the extra-virgin olive oil. Set aside.
• For the shrimp toast: Put the shrimp, 1/2 teaspoon sesame oil, onion, cilantro, salt, cayenne, avocado and egg white into a food processor and pulse 2 or 3 times to finely chop. Do not puree. Put the egg yolks, remaining 2 tablespoons sesame oil and 1/4 cup water in a shallow bowl and whisk to blend. Spread equal amounts of the shrimp mixture onto 8 slices of the bread. Top with the remaining 8 slices of bread. Press together gently but firmly. Heat 3 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat. Dip 4 of the sandwiches in the egg mixture, coating them evenly on both sides. Fry until golden brown, about 4 minutes per side. Remove from the skillet. Repeat the process with the remaining 3 tablespoons vegetable oil and sandwiches. Slice each sandwich into 4 triangles to serve. Keep warm.
• For the grouper: Preheat a large, nonstick skillet over medium-high heat. Sprinkle the grouper with salt and black pepper. Add the olive oil to the skillet. Carefully add the grouper to the hot pan without overcrowding. Cook until well-seared and cooked through, 3 minutes per side. Remove from the skillet.
• For assembly: Ladle the sofrito into 4 shallow bowls. Place one grouper fillet on top in each bowl, and then arrange four triangles (one quartered sandwich) of shrimp toast around the grouper and sofrito. Serve any extra shrimp toast on the side.

Steps:

• Make black-eyed peas:
• Cook bacon in a 12-inch heavy skillet over medium heat until browned but not crisp. Transfer bacon to a plate, then tear into small pieces.
• Cook scallions, carrot, celery, bell pepper, garlic, bay leaves, thyme, red-pepper flakes, 1/8 teaspoon salt, and 1/4 teaspoon pepper in fat in skillet over medium heat, stirring occasionally, until vegetables are pale golden, about 10 minutes. Add black-eyed peas and broth and simmer 5 minutes. Transfer to a bowl.
• Make shrimp:
• Heat oil in skillet over medium-high heat until it shimmers. Season shrimp with 1/4 teaspoon salt and 1/2 teaspoon black pepper. Cook shrimp with garlic, stirring occasionally, until just opaque (shrimp will not be fully cooked), about 3 minutes. Add wine and bring to a boil, then briskly simmer 2 minutes. Add bacon and black-eyed-pea mixture and simmer until just heated through (mixture will be juicy). Discard bay leaves.