It's been quite a week at Poco. A few very busy days have kept me there for many many hours. It's all good though. I'm exhausted and looking forward to tuesday and my day off. I'm planning on bicycling around Lopez Island for the day. Not the most physically relaxing day but good for the soul and it will feel wonderful to be out in nature for a while. Spend a little time communing with my surroundings! : )
This last week has been all about the little details. I've been working with my sous chef to create new seasoned salts for our chocolate plate, infused oils for garnish, pickling vegetables for the antipasti plate and marinating cheese and olives for our new trio of munchies. I have to say it feels really good to get some of the "need to do" items off my list. It's also wonderful to see some of these plates slowly but surely coming together into something i am really proud of.
I ran a new seafood as well that i am totally loving. I'm calling it Seared Halibut Cheeks with creamy corn, beefsteak tomatoes and fresh basil. It actually includes cilantro oil and a drizzle of Saporoso which may be the most delicious thing i have ever tasted. I was introduced to this little piece of heaven at a previous job and it definitely left an impression. It's an aged balsamic and i give it the highest of recommendations! Be prepared to spend a pretty penny though as a 200ml bottle costs close to $50. Well worth it in my opinion.
Seared Halibut Cheeks:
Salt generously and sear to a golden brown. Only cook these things to about medium. Set them aside and turn the heat up to high. Lightly sear both sides of two thick slices of beefsteak tomatoes that have been lightly salt and peppered. (hopefully you get these at the market or somewhere local so that they actually have some flavor. If you are getting them at safeway or such, probably going to taste like water). Set these onto your plate and drizzle with cilantro oil. Next heat your corn mixture (recipe will follow) and when hot, spoon onto the tomatoes followed by the fish and some torn basil. Then drizzle it all with Saporoso. Wow, this is delicious!
Roast 4 ears of corn (still in their husks) at 475 for 11 minutes, remove and let cool. Husk and cut kernels from the cob. Compost cob.
Saute on medium Heat-
1T minced garlic
1T minced shallot
1/2 yellow bell pepper, finely diced
1/2 small habanero, minced
1 medium jalapeno, minced, seeds removed
When everything is nice and sauteed but not browned, deglaze with about 1/2C white wine and let it reduce a bit. Then add the corn kernels and mix well.
Add to mixture-
1t cayenne or TT
1t ground coriander or TT
1t cumin or TT
About 1C heavy cream
Squeeze of lemon
Let this mixture simmer for a few minutes and then take half of it and blend it or put it in a food processor till smooth. Reincorporate it to the rest of the corn and adjust seasonings if needed. This is so yummy!
I really hope you enjoy this as much as i have been! Right now the beefsteak tomatoes, not to mention the rest of the gorgeous heirloom tomatoes, at Sosios in Pike Place are AMAZING! The best i've found!