Recipe

Bouillabaisse

Brief History: This dish is a complex fish soup originating on the Mediterranean coast of France, a prideful dish of Provencal cuisine. Story has it that it was created by the hardworking fisherman of local ports that would cook their catch they couldn’t sell to restaurants, which included bony rockfish and shellfish.

SERVES 8+

INGREDIENTS FOR SAUCE ROUILLE:

1 Tbsp Mayonnaise

2 cloves Garlic, peeled

3pc Roasted Piquillo Pepper

2 dash Tobacco sauce

½ tsp Salt

¼ cup Soft white bread, pulled into bits

½ cup Olive oil

2 tsp Orange juice

INGREDIENTS FOR BOUILLABAISSE::

1 lb Cod or halibut

1 lb Scallops

1 lb Mussels washed

1 lb Littleneck clams washed

1 lb Shrimp peeled deveined tail on

1 lb Roasted fingerling potato cut in half

¼ cup Extra virgin olive oil

1 cup Onions, thinly sliced

¼ Fennel bulb, thinly sliced, or 1 teaspoon fennel seeds

2 Cloves garlic, crushed

1 cup Diced carrots

1 cup Diced celery

2 cups Chardonnay wine

1 Bay leaf

3 sprigs Fresh thyme

½ tsp Saffron threads

2 tsp Salt

3 cup Clam juice or fish stock

¼ tsp Freshly ground black pepper

Sliced rustic French bread, plain or toasted

PROCEDURE:

1. Make the sauce rouille. Put the Mayo into blender & Orange Juice. Add the garlic and piquillo peppers, salt and bread. Blend until very smooth. With the blender still running, add olive oil slowly and stop the blending as soon as the oil disappears. Set aside.

2. Cook the onions, carrots, celery, fennel. Heat 1/4 cup of olive oil in a large (6-8 quart) pot on medium high heat. When the oil is hot, add the onions, carrots, celery, and fennel. Stir to coat the vegetables with the olive oil. Cook on medium heat until softened but not browned, about 10-15 minutes.

3. Add the garlic, salt, and aromatics. Add the crushed garlic, chopped bay leaf, thyme, saffron, salt, and white wine. Cook until wine is reduced by half, about 10 more minutes.

4. Add the fish. Lay the fish pieces over the vegetable mixture and add clam juice or fish stock. Bring everything to a boil, reduce to a simmer, and cook, uncovered, for about 5 minutes.

5. Add the shellfish. Add the mussels, clams, shrimp, scallops, potatoes, pushing aside the fish so that the shellfish is now covered in liquid, and simmer for 10 minutes more, covered. Add freshly ground black pepper, and more salt to taste. Remove the bay leaves, thyme sprigs.

6. Serve with bread and rouille.

Recipe

TAMARI & AGAVE GLAZED VERLASSO SALMON

With Forbidden Rice and Miso

Glazed Carrots & Bok Choy

INGREDIENTS FOR AGAVE & TAMARI GLAZE:

1 Tbsp Chopped garlic

1 Tbsp Chopped ginger

2” sprig Lemon grass smashed on its side

½ cup Tamari

½ cup Agave

½ tsp Red pepper flakes

PROCEDURE FOR AGAVE & TAMARI GLAZE:

In a pan sweat the garlic, ginger and lemongrass. Add tamari, agave & red pepper flakes. Bring to a boil. For a thicker sauce thicken with corn starch slurry.

INGREDIENTS FOR MISO GLAZE:

1 cup Tamari

1 Tbsp. Miso

⅓ cup Sugar

½ cup Water

PROCEDURE FOR MISO GLAZE: Bring everything to a boil and thicken with corn starch slurry.

INGREDIENTS FOR FORBIDDEN RICE:

1 cup Forbidden Black rice

1.25 cup Water

1 Tbsp. Sesame oil

1 tsp. Kosher salt

PROCEDURE FOR FORBIDDEN RICE: Add everything to a pot, cover and cook on high heat until it comes to a boil. Reduce heat to a simmer and cook for 10 minutes. Remove from heat and uncover.

“Members wouldn’t touch it,” he says. “But when I changed the name to simply Asian Pork Belly it flew out the door. I think they might not have known how to pronounce the original name, so they didn’t order it.”

Allen recommends that chefs “dive into the flavors and techniques you know and build on it.”

“Members and guests who have traveled and tasted other cuisines want to see your spin on them,” he advises. “Don’t be scared, just do it!”

Every Tuesday is International Night at Hound Ears Club in Boone, N.C. Once a slower night for the club, Tuesdays have become dynamic at dinnertime with action stations serving global ingredients and flavors.

“Many of our members eat here most nights of the week, so we have to look for fresh new dishes to keep them interested,” says Nicholas Davis, the club’s Executive Chef. “Exploring foods from other cultures can be a challenge, but a good one. It keeps the mind working so we don’t get complacent, and our members

don’t get bored.”

Asian night, for example, might include Korean barbecue pork ribs, pork egg rolls and Verlasso salmon with a tamari and agave glaze, forbidden black rice, misoglazed carrots and bok choy.

“The salmon has become a staple and members would be in an uproar if I tried to remove it,” he notes.

On the Tuesday night dedicated to Italian specialties, diners can build their own pasta creations or choose from other items such as lasagna.

The action stations and interesting delves into other cultures have given a significant boost to Tuesday evening dinner sales. Davis points out, the members of the club’s ladies’ golf association often request international themes, usually Mexican or Italian, for their special events.

In addition to the International Tuesdays, he also incorporates dishes from other cultures into his regular dining room menus. Recently, those dishes have included empanadas, bruschetta, caprese salad and fish tacos. C+RB