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Sea Grille |
Contemporary Surf and Turf
Sea Bass: Four ounces
Lamb Chops: Four ounces (four chops)
Brocolini: Four ounces (a cross between broccoli and Chinese kale)
Mashed Potatoes: Four ounces
Citrus Beurre Blanc: One ounce
Mint Jelly Sauce: to garnish
Port Reduction: to garnish
Balsamic Reduction: to garnish
Preparation
Tea Smoked Lamb: First, remove the lamb racks from their airtight
packaging and season with salt, pepper, thyme, and rosemary.
To smoke the lamb chops, take an eight-inch pan and line it with foil.
On the foil, place one bag of tea, two hands full of mesquite wood chips,
one box of rice, and ½ of a bag of brown sugar.
Place the pan on two burners,
Place a perforated insert inside of the pan, and turn the heat on high.
Once the smoke coming from the pan is white, line the perforated pan with
the lamb racks and cover with foil.
After two minutes flip the lamb racks and cover again.
Once two more minutes is up, remove the racks, cool them, and hold them
for service.
Cut one of the racks in half and sear the meat (eye down) on one of the
sizzle platters. Finish in the oven to the desired temperature.
Shrimp Crusted Sea Bass:
To make the shrimp crust, begin by thawing out two bags of 71-90 shrimp
and coarsely grind.
Add one quart of sliced green onions, one cup of chopped garlic, and black
pepper to shrimp.
Do not add salt until the fish is ordered because it will begin to cure
the
shrimp mixture.
Cover the Sea Bass filets with the shrimp mixture and wrap them in
plastic wrap.
Let the wrapped filets sit in the cooler for one hour to allow the shrimp
mixture to adhere to the fish.
After one hour you can remove the filets and cut them into the desired
portions. Sear the fish crust side down in a sizzle platter until the
crust is golden brown. - Once browned, flip the fish over, fill the sizzle
platter with white wine and finish in the oven.
Garlic Mash:
Peeled Yukon potatoes should be cooked in the steamer until done
(approx. 50 min.).
Whip cooked potatoes with salt, white pepper, heated cream and butter
(2:1), and roasted garlic. (Whole cloves of garlic, oiled and seasoned,
and roasted in the oven until golden brown. Puree the garlic and hold
for service.)
Broccolini:
To prepare the brocolini for service, trim the stems so that the brocolini
is three to four inches long.
Blanch the broccolini spears in salted water, chill.
Sauté in garlic and clarified butter; season to taste.
Balsamic Reduction:
-Reduce balsamic vinegar with thyme and rosemary sprigs over moderate/low
heat so as not to burn or create a bitter flavor.
Port Reduction:
Reduce port with thyme and rosemary until it will coat the back of a spoon.
Chill and reserve for service.
Mint Jelly Sauce:
Open a jar of apple mint jelly and thin it out with oil and black pepper
in the blender until it reaches the desired consistency.
Citrus Beurre Blanc:
Four pounds of butter are slowly whisked into three cups of heated beurre
blanc base to make the butter sauce. (Beurre blanc base is two gallons
of white wine
reduced by half with ten shallots, six bay leaves and ten black peppercorns.)
Once reduced, three quarts of cream are added and reduce by half again.
When reduction is complete add the juice of six lemons and salt to taste.
Chill and reserve for service.
