Blackened Rockfish, California Risotto
I have been a supporter of the James Beard Fellows Program which assists in the training and professional development for talented emerging chefs.
Each Fellow has a ten-week residency at the James Beard House in New York City where they receive hard skills training along with the opportunity to develop a meal kit that is available across the country.
This month, Philly native Chef Tonii Hicks developed a delicious-sounding menu of Sweet Potato Croquettes with Green Curry Sauce, Blackened Cod with Lima Bean Risotto, and Apple Butter Sticky Buns.
The meal kit can be ordered here now through September 13, 2022. The monthly Beard Box meal kit for two is shipped overnight. This month’s box will arrive on September 28, 2022. The portions are generous, and it is a delight to experience the emerging chefs’ creativity while supporting the James Beard Foundation.
Unfortunately, due to timing, I won’t be able to purchase the Beard Box this month. But that Blackened Cod with Lima Bean Risotto sounded just too awesome. So… I had to try my version of it right away with my Rockfish on hand. And it was fabulous. It was a harmony of beautiful colors, various textures, bold bright flavors. Thank you and brava, Chef Tonii! I am sure your Beard Box will be a huge success!
Blackened Rockfish, California Risotto Recipes
Continue reading “Blackened Rockfish, California Risotto”
Alaska Spot Shrimp, Saffron Pea Risotto
Alaska Spot Shrimp are special, sweet, and succulent. And if cooked correctly, they are luscious and much more tender than the common variety. So if you serve these beauties of the Pacific, you might consider making them the star of the dish: front and center. You can bury them under a rich creamy sauce or a spicy salsa and they would be great, but you just might be covering up a best kept Alaskan secret…Spot Shrimp.
They are truly Southeast Alaska’s hidden gem. Not only one of the world’s most responsibly harvested shrimp—caught in pots by small-scale fishermen—they’re also a gastronomic treasure.
With their slightly briny hint of the sea, spot shrimp taste like a sweet-buttery cross between lobster and Dungeness crab. Seafood lovers will swoon.
Alaska Spot Shrimp Recipe
Continue reading “Alaska Spot Shrimp, Saffron Pea Risotto”
Red Lentil Risotto with Chorizo
My friends at Explore Cuisine have just released a new product, Red Lentil Risoni, an orzo made exclusively of red lentil flour. It is produced in Italy, and has 13 grams of protein and 3 grams of fiber per 2 oz. serving, it’s organic and gluten-free too.
I am excited to be joining them again this year, at Natural Products Expo West in Anaheim, California on March 7, 8, and 9 to help debut this terrific product. Please stop by Booth #4906 to sample this uber-tasty risotto in a rotation with Edamame Spaghetti with Pesto, Green Lentil Lasagne, Brown Rice Noodle Pad Thai, Black Bean Black Sesame Fettuccine, Edamame Ramen and more. Most of the dishes will be vegan or vegetarian, all are gluten-free.
For this dish, the classic risotto cooking method is applied to the rice-shaped lentils. The result is a creamy high-protein lentil dish masquerading as rice, flavored with spicy pork sausage (handmade by my San Pedro butcher). Just add a green salad for a wholly satisfying meal.
Red Lentil Risotto with Chorizo Recipe
Continue reading “Red Lentil Risotto with Chorizo”
Risotto alla Milanese
I had been traveling for the holidays. When I came home I wanted to reward my sweet old pooch McIntosh with a bone. He loves these bones from the butcher, and with his old teeth, he does not break the bones into dangerous bits like some of our other dogs would have done. He simply gnaws and licks the bone to his heart’s content. And then he saves them in his boneyard (see below).
Risotto alla Milanese Recipe
Continue reading “Risotto Milanese (saffron and bone marrow)”
Smoky Pumpkin Risotto with Burrata
Crumbled Fried Sage
Happy Halloween! The culinary SORCERESS has a real TREAT to share in the SPIRIT of the holiday…a SMOKY creamy pumpkin risotto in which she BURIES a MONSTROUS wedge of burrata. This TRICK she learned from gastronomic WIZARD two-star Michelin chef Julian Serrano. He SUBMERGES burrata under his BLOOD-RED Risotto Al Vino Rosso at restaurant Lago in Las Vegas.
BEWARE, this dish is only for those with a GHOULISH ATTRACTION to fresh mozzarella cheese stuffed with heavy cream, aka burrata. Topped with crumbled fried sage, it is a BEWITCHING seasonal risotto and so FRIGHTFULLY good.
Smoky Pumpkin Risotto Recipe
Continue reading “Pumpkin Risotto with Burrata, Fried Sage”