Grilled Sea Bass with Black Bean & Corn Salsa

This past weekend I had a dinner party and again the requested dish was my Sweet and Sour Brisket.  We were having a Pot Luck dinner and I was the host so everyone brought a dish.  It was fun getting together with everyone but as always I made more brisket than needed which meant leftovers.  Leftovers are great if it's fruit or vegetables but when it's meat it can be dangerous.  That's why last night fish was on our dinner menu. Light, healthy, and nutritious was what my body was craving.

Whenever I'm in that super healthy  mood I head over to Whole Foods Market.  The produce section alone gives me energy - it's incredible!  Bright colors of every fruit and vegetable you can imagine.  My mind goes crazy trying to come up with dishes I can create. 

Monday evenings meal was going to be Grilled Sea Bass with a Black Bean and Corn Salsa with Sugar Snap Peas.  This simple dish was tossed together in all of 30 minutes.

I love Sea Bass for it's mild yet buttery flavor.  People always ask me how much butter I added to the dish and I smile and tell them none.  It's hard to believe because of the delicate, buttery flavor but it's true.  Of course if you don't like fish or are allergic to it like my blogger friend Ann then go ahead and use chicken or any other meat that strikes your fancy to go with the salsa.

Speaking of the salsa - this was just a matter of slicing and dicing veggies that I felt like adding. You can do a rough chop or do a nice brunoise cut.

Brunoise is a precision cut where the food is first julienned (cut into thin match sticks), then turned a quarter turn and diced again, producing tiny cubes with equal sides (typically under 3mm). This cut is commonly used as a garnish for Consomme, or salsas.

Below is an example of a brunoise cut:

Yellow Pepper

Cut into match sticks

Turn match sticks 1/4 turn and line up ends evenly

Slice ends into even cubes, size can vary depending upon the

effect you are trying to achieve

The sugar snap peas were rinsed, and steamed for all of about 4 minutes until they turned a bright green color.  Remove from heat and serve immediately or plunge in an ice water bath to hault the cooking process to maintaian their bright color.

Grilled Sea Bass with Black Bean and Corn Salsa
serves 4

Ingredients:
4 - Six to Eight ounce Sea Bass, skin on if possible

1 can Black Beans, rinsed to remove salt
1/2 cup fresh or frozen corn
1/4 red onion minced
1/2 red pepper, brunoise cut
1/2 orange or yellow pepper, brunoise cut
1/2 Pablano Pepper, seeded and cut brunoise style
juice of 1 lime
1 tablespoon Extra-Virgin Olive Oil
salt and pepper to taste

Sugar Snap Peas

Instructions:

Turn grill on to preheat.  Rinse Sea Bass, pat dry and place skin side down on a medium hot grill.  Cover and cook 15 minutes.  No need to flip.  After 15 minutes using a metal spatula, place between the bottom of the fish and top of the skin.  Glide gently to remove Sea Bass from the skin.  Repeat with all Sea Bass and place on a platter.  Then remove the skin with the spatula from the grill and disgard.

The Salsa can be made an hour or two in advance.  Place black beans in a mesh strainer and rinse to remove salt and liquid.  Drain and place in a bowl.

Add corn, onion, and peppers to the bowl.  Add juice of a lime and olive oil.  Add salt and pepper to taste.  Blend then cover and place in the refrigerator to chill for later.

Just before removing the Sea Bass from the grill steam the Sugar Snap Peas by simply adding about an inch or two of water to the bottom of a saucepan with a steamer insert.  Add the sugar snap peas, cover and steam approximately 4 minutes or until they turn bright green.

Place Sea Bass on a plate, spoon generously with the salsa and place sugar snap peas along side.  Simple, easy and very nutritious.

Enjoy!

Arsenic - in Baby, Organic and Energy Foods!

It's been all over the news this past year but last week Brian Williams of the NBC Nightly News shared Arsenic findings in Baby and Organic Foods, Energy Gels and Bars.  Just when you think you're eating healthy this airs on television and the world wide web.  The culprit is Brown Rice Syrup.


After scanning ingredient labels on packages in my pantry I found far too many containing Brown Rice Syrup.

How does the Arsenic get into the Brown Rice Syrup?

Back in the 1940s farmers used arsenic as a pesticide to treat soil, ward off moths, caterpillars, as a preservative for pressure treated wood, animal hides, in some glass manufacturing, and as an additive to harden lead and copper.   It was also used to ward off diseases such as syphilis and psoriasis from the 1800s to early 1900s, while some arsenic is still used to treat an uncommon blood cancer known as acute promyelocytic leukemia .  Although many years have come and gone it wasn't until 2009 that the EPA banned it from being used as a pesticide.

However, our soil has absorbed the arsenic and remains contaminated to this day. How is arsenic getting into Brown Rice Syrup, which claims to be a healthier substitute for sugar? 

Rice is grown on farms where soil has previously been sprayed with arsenic to protect plants from insects.  High levels of arsenic still present in the soil are then absorbed into our plants, grains, etc.  later to be harvested. 

Arsenic occurs in several forms, some thought to be more dangerous than others. Organic forms of arsenic can be found naturally in the soil, along with arsenic-based pesticides used before the EPA banned them in 2009. Rice, takes up more arsenic than all the other grains.

Inorganic arsenic is considered much more toxic than organic arsenic, causing cancer, skin lesions, cardiovascular disease, neurotoxicity and diabetes. 

Brown rice is produced when the outermost layer of a grain of rice (the husk) is removed. To produce white rice, the next layers underneath the husk (the bran layer and the germ) are removed, leaving mostly the starchy endosperm. Brown rice has a larger concentration in total arsenic and inorganic arsenic than white rice because the outer layer that's removed in white rice contains the inorganic arsenic. However, another form of arsenic can be found inside the grain of both white and brown rice.

Brown rice syrup, or rice syrup, is then made by culturing cooked rice with enzymes (to break down the starches), then straining off the liquid and reducing it by cooking until the desired consistency is reached. The final product is 45% maltose, 3% glucose, and 52% maltotriose. Even still, the arsenic in the brown rice remains after being converted to brown rice syrup.

Arsenic is found from baby foods to our water supply.  The EPA sets standards for levels of arsenic allowed in water but there are no standards set for our foods - that needs to change!  The question is, knowing that arsenic exists in these foods - will you continue to purchase them or eliminate them from your diet? With so many products and foods on the market it's hard to know what's safe anymore, even after reading the labels, and what to eliminate in my opinion.  People still smoke, eat and drink foods known to have health risks. In the end, it's your decision what to do once informed.

What are your thoughts? What will you do, if anything?

I've only touched on one issue while there are so many out there.

I'd love to hear your thoughts!

Raspberry Napoleans - Valentine's Day Dessert!

Valentine's Day is one of my favorite days of the year.  It's a day devoted to sharing your heart with those special to you, whether it's your significant other, child, parent or friends.  If you're not one to share your feelings much, Valentine's Day gives you reason to do so. Of course, this has never been an issue for me - I make no bones about sharing my feelings anytime.

If you get my monthly newsletter then you've already seen a special Valentine's Day dessert plus this one.  However, if you don't receive it, then here's a wonderful dessert that looks difficult but is quite simple.  Taking no time to prepare the end result is tasty, pretty and the perfect expression of your affection!

Although I'm demonstrating this dessert in a heart shape, you could cut it to be any shape from squares, triangles, to holiday shapes.  Add raspberries, strawberries, blueberries, blackberries - any type of berry or blend of berries to suit your taste.

Here's a how-to video I put together to assist, when you're ready to make Raspberry Napoleans -blended with one of my favorite love songs by Anita Baker, called "Rapture." 

Below the video is the recipe.  I hope you enjoy it!

(Music: Antia Baker, "Rapture")

Raspberry Napoleans

Ingredients:

1/4 cup granulated sugar
1-2 sheets frozen puff pastry, thawed (depending on shape used)
1 pound fresh sliced strawberries, raspberries, blueberries, and/or blackberries
Sugar to taste
1 cup whipping cream
2 Tablespoons Chambord or Framboise liqueur
1/4 cup powdered sugar

Directions:

 Preheat oven to 375 degrees F.

 Sprinkle work surface with the granulated sugar.  Unroll puff pastry and place on sugar.  Drizzle with additional sugar, and roll out puff pastry to 1/16 - 1/8 inch thick.  Prick entire surface with a fork. This is called, "docking" and will keep the puff pastry from rising too much.   Cut into desired shape. Transfer to baking sheets lined with parchment paper.

 Bake for 15 minutes or until golden brown. Check the dough about mid-way through the cooking. If it's puffing up, poke it with a fork to deflate it. When done, transfer to a rack to cool. Puff Pastry shapes can be made 1 day ahead and kept in an airtight container.

Mix desired berries with sugar to taste - can smash lightly with a fork to get the juices to macerate quickly.  Cover and set aside for 1 hour. You can prepare the berries several hours in advance.

 Just before assembling the dessert, whip chilled cream at high speed until soft peaks start to form. Add powdered sugar and liqueur. Whip until the peaks firmly hold their shape.

 To assemble, add a teaspoon of whipped cream on a plate and top with one of the puff pastry shapes - this will act like glue to hold the Napoleans in place. Top with whipped cream then berries. Repeat 2 more times until you have a 3 layered Raspberry Napolean.   Serve immediately!



Chicken Tagine with Apricots and Almonds

My son was invited to a friends for dinner the other night and had mentioned that the meal tasted great.  When asked what was made he mentioned a Moroccan dish.  I enjoy Moroccan food so asked if he'd get the recipe for me to try. 

Moroccan cooking uses fresh spices extensively, fruits and vegetables and often foods are slow cooked in a vessel called a Tagine.  I don't have a Tagine, so I used a Dutch Oven which worked well however, Tagine's will self baste producing a superior dish.

This recipe uses cinnamon, ginger, turmeric, black pepper and salt for spices among other unusual ingredients and fruit not used in traditional American dishes. 

The results were succulent pieces of chicken enrobed with a delicate yet flavorful sauce.  I used bone-in chicken with skin for the fullest flavor however, you can substitute boneless, skinless chicken pieces as well. I also served this with tri-colored couscous drizzled with the luscious sauce covering the chicken and a fresh salad.

The dish was wonderful!  I hope you'll enjoy it as well.

 Here's the recipe:

Chicken Tagine with Apricots and Almonds
Serves 4
Gourmet | May 2006

Adapted from Baija Lafridi

Ingredients:

1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon turmeric 1/2 teaspoon black pepper 1 1/4 teaspoons salt 3 tablespoons plus 1/4 cup olive oil 1 (3-lb) chicken, cut into 6 pieces, wings and backbone discarded (I used chicken breasts and thighs) 1 tablespoon unsalted butter 1 medium red onion, halved, then sliced 1/4 inch thick 4 garlic cloves, finely chopped 5 fresh cilantro 5 sprigs fresh flat-leaf parsley 1 1/2 cups water 2 tablespoons mild honey 1 (3-inch) cinnamon stick 1/2 cup dried Turkish apricots, separated into halves 1/3 cup whole blanched almonds * Special equipment: a 10- to 12-inch tagine or heavy skillet; kitchen string Directions: Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl or zip lock bag. Add chicken and turn to coat well. Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl. Add onion and remaining 1/4 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes. While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes. While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain. Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.

*Note:  This recipe calls for blanched almonds which I totally forgot to do.  However I still cooked the almonds and they were delicious.  Blanching will remove their skin making them easier to eat in foods.

How to Blanch Almonds

1. Place almonds in a pot covered with cold water.
2. Bring water to boil.
3. Immediately remove from heat and strain almonds.
4. Rinse with cold water.
5. Allow to dry on paper towels.
6. To remove skins, place an almond between thumb and pointer finger, apply pressure on almond with fingers and the skin should come off with easily!

Blanched almonds are very slippery and can go flying when you are trying to remove the skins so use caution when removing them.

ENJOY!!!