| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood, Dairy |
Mexican |
Rice/grains, Sauces/pest, Seafood |
4 |
Servings |
INGREDIENTS
| 1/8 |
c |
Virgin Olive Oil; plus |
| 1 |
tb |
Virgin Olive Oil |
| 2 |
ts |
Roasted Garlic; peeled and minced |
| 1 |
lb |
Roma Tomatoes; blackened over open grill or in oven |
| 1/4 |
c |
Fresh Cilantro Leaves; chopped |
| 2 |
|
Chipotle Chiles En Adobo; chopped |
| 1/8 |
c |
Red Wine Vinegar |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Granulated Sugar |
| 1 |
|
Bottle Red Rhone Wine (Eh?..Wino I Ain't) |
| 2 |
tb |
Caribe Chile Flakes (Or Sub. Yer Own) |
| 1 |
tb |
Dried Oregano Leaves |
| 1/4 |
c |
New Mexican Chile Powder (Or Sub) |
| 1 |
tb |
Salt |
| 2 |
lb |
Sea Bass; cut into 8 oz. fillets |
| 1/4 |
c |
Olive Oil; plus |
| 6 |
tb |
Olive Oil |
| 1/2 |
c |
White Onions; chopped |
| 2 |
|
Garlic Cloves; sliced |
| 2 |
|
Bay Leaves |
| 1 |
tb |
Fresh Thyme; chopped |
| 1 |
lb |
Clams, Manila, In Shell |
| 1 |
lb |
Mussels, In Shell; scrubbed and beards removed |
| 1/2 |
c |
Dry White Wine |
| 2 |
c |
Fish Stock; or Unsalted Clam Juice |
| 1 |
md |
Shallot; finely minced |
| 1/2 |
c |
Arborio Rice; raw |
| 1/4 |
c |
Parmesan Cheese; grated (Up To 1/2 Cup) |
| 1 |
lb |
Calamari; cleaned and sliced into rounds |
| 1 |
tb |
Fresh Chives; snipped |
| 1 |
tb |
Fresh Marjoram Leaves; chopped |
INSTRUCTIONS
TOMATO/CHIPOTLE SAUCE
CHILE-CRUSTED SEA BASS
RISOTTO
FOR TOMATO/CHIPOTLE SAUCE: Heat 1 TBSP olive oil in skillet over medium
heat until just smoking; add onions; saute until carmelized, abt. 10 min.
Transfer onions to food processor; add garlic and 1/2 the tomatoes; pulse
until finely chopped but not pureed; add cilantro and chipotles; pulse to
mix. Transfer to nonreactive bowl; reserve.
Peel and seed remaining tomatoes; roughly chop. In a nonreactive bowl,
combine tomatoes, remaining olive oil, vinegar, salt, and sugar; fold in
pureed tomatoes to coat evenly; cover; chill in refrigerator.
Place wine in nonreactive saucepan over medium heat; bring to a boil;
reduce by 75 percent (to abt. 1 cup); stir into salsa; reserve (keep warm).
FOR SEA BASS: Place chile flakes and oregano in dry skillet over medium
heat; gently toast until fragrant (abt. 2 min.). Transfer to a spice
grinder and pulse until smoothly combined. Transfer into a small bowl and
ad chile powder, sugar, and salt. Stir to combine.
Place sea bass filltes on nonreacitve tray lined with parchment paper; coat
on both sides with chile rub; wrap in plastic and reserve in refrigerator.
FOR RISOTTO: Heat 3 TBSP olive oil in a heavy-bottomed skillet over medium
heat. Add onions, garlic, bay leaves, and thyme. Saute until onions
soften.
Add clams. After 1 min., add mussels and cook another minute. Deglaze
with white wine and fish stock; bring to a simmer.
When shells open remove skillet from direct heat. Pick shellfish from
broth and transfer to a bowl. Remove clams and mussels from shells and
reserve. Discard shells.
Strain stock through fine chinois into clean saucepan and reserve.
continued in part 2
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