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reached. Don t be fooled.)
Yield: 6 (8-ounce) jars
SPICED BLUEBERRY JAMMIN' 74
STRIPED BASS IN SALT DOME
1 striped bass, 5 to 6 pounds, gills removed, fins trimmed
4 egg whites
1/2 cup water
2 (3 pound) boxes of kosher salt
1 handful parsley
1 fennel bulb, (with stem) quartered
Several sprigs thyme
1 lemon, sliced thin
1/2 orange, sliced thin
Olive oil
1) Heat oven to 450 degrees.
2) Cover the bottom of a baking sheet large enough to hold the fish with parchment paper.
3) Rinse fish inside and out with cold water and drain. Dry with paper towels.
4) Stuff body cavity with herbs and citrus, saving a few lemon slices for garnish. Set aside.
5) Pour 1 box of salt into a large bowl, add egg whites and water, then the second box of
salt.
6) Use your hands to work mixture to a mortar-like consistency.
7) Lay down a 1/2-inch thick bed for the fish to lay on with a 1-inch clearance on all sides.
8) Lay the fish on this bed and pile the remainder of the salt mortar on top.
9) Work into a smooth dome completely encasing the fish. (Don't worry if the head or tail
poke out a little.)
10) Cook approximately 35 minutes.
11) Check for doneness by pushing the probe of an instant read thermometer through the
salt into the fish. When temperature reaches 130 degrees, remove from oven, and rest at
room temperature for 5 minutes.
12) Open the fish at the table by hitting the dome several times with a small hammer and
lifting off the slabs of salt. Brush away any stray salt.
13) Gently pull out dorsal (back) fin.
14) Using a fish knife or serrated pie server, make a single incision all the way down the
back of the fish and around the gill plate. Then lift the skin off working from the head to
the tail.
15) Remove meat from top side of fish, going down one side of the spine then the other.
16) Grasp the tail and remove the skeleton, (it should come up intact). The meat revealed
below will slide right off the skin.
17) Sprinkle meat with a little virgin oil and lemon juice. Serve immediately.
Yield: 8 servings
STRIPED BASS IN SALT DOME 75
SUMMER FRUITS
1 Bartlett pear, thinly sliced
1 red plum, seeded and quartered
1/2 lemon, thinly sliced
1 tablespoon fresh ginger, slivered
1 cup water
1 cup sugar
1 cup rice wine vinegar
1 sprig fresh mint
1) Place the pear, plum, lemon, and fresh ginger in a bowl.
2) In a non-reactive saucepan, combine the water, sugar, and rice wine vinegar.
3) Bring the liquid to a simmer and cook until sugar dissolves.
4) Place the fruit mixture into a spring-top glass jar and add the sprig of mint to the fruit.
5) Slowly pour the hot pickling liquid over the fruit, filling the jar to the top.
6) Cool the pickles, then refrigerate for 2 days up to 1 week before serving.
Yield: 4 servings
SUMMER FRUITS 76
SWEET CORN BREAD PUDDING
1/2 onion, diced fine
1 ounce unsalted butter
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 fifteen ounce can creamed style sweet corn
1 cup heavy cream
2 eggs
1 teaspoon baking powder
1/2 cup yellow cornmeal, whole grain, stone ground
1/2 cup shredded parmesan cheese
1 teaspoon kosher salt
Ground black pepper to taste
2 cups French bread, cubed
1) Heat oven to 350 degrees.
2) Sweat onions with butter and herbs in a oven safe skillet until translucent.
3) Combine corn, cream, eggs, baking powder, corn meal, parmesan, salt, and pepper in a
large mixing bowl.
4) Add cubed bread and fold to combine.
5) Pour batter into skillet, right on top of the onion mixture.
6) Bake 50 minutes, or until set.
7) Cool slightly before serving.
Yield: 6-8 servings
SWEET CORN BREAD PUDDING 77
TART CRANBERRY DIPPING SAUCE
1 pound frozen cranberries
2 cups orange juice
3 cups ginger ale
2 tablespoons maple syrup
2 tablespoons light brown sugar
1/2 teaspoon kosher salt
Zest of one orange
1) Combine all ingredients in a non-reactive sauce pan, (stainless steel) and bring to a boil.
2) Reduce heat and simmer, stirring occasionally, for 30-45 minutes or until liquid is
reduced by half.
3) Carefully puree with stick blender or blender until smooth.
4) Check for seasoning and serve in small ramekins.
Yield: 12 servings
TART CRANBERRY DIPPING SAUCE 78
THAT OL' CAP MAGIC
For the filling:
1 batch sautéed mushrooms
1/3 cup heavy cream
1/4 cup shredded parmesan cheese
1 teaspoon dried tarragon
1 to 2 tablespoons breadcrumbs
For the mushroom caps:
10 large white mushroom caps
Olive oil
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
2 cloves of garlic, crushed
Breadcrumbs
1) Heat oven to 350 degrees.
2) In a large bowl, toss the mushroom caps with enough olive oil to coat the caps.
3) Add the rosemary, thyme, and garlic and combine thoroughly.
4) Place a roasting rack on a baking sheet.
5) On the baking sheet, turn the mushroom caps upside down, stem side facing up.
6) Roast the mushroom caps up to 10 minutes, or until the tip of a paring knife can be
inserted into the side of the mushroom with little or no resistance.
7) Heat broiler to high and move the oven rack up 1 level.
8) Mound 1 tablespoon of filling into each mushroom cap, avoiding overstuffing the caps.
9) Top each cap with enough breadcrumbs to cover the filling.
10) Broil the mushroom caps on high for 3 to 4 minutes, or until the filling bubbles and the
tops have browned.
Yield: 5 servings
THAT OL' CAP MAGIC 79
TOFFEE LACE CUPS
1 stick (4 ounces) unsalted butter
2/3 cup brown sugar (3 1/2 ounces by weight)
5 fluid ounces dark corn syrup (5 1/2 ounces by weight)
Pinch of kosher salt
Juice of a quarter lemon
1 cup flour (4 1/2 ounces by weight)
1) Combine all ingredients except flour in a small, heavy saucepan over med-high heat.
2) Bring to a boil, stirring often. Once mixture is at a boil, stir constantly for 2 minutes.
3) Remove from heat and sift in flour a little at a time, stirring to combine each addition
before adding the next.
4) Cool to room temperature or refrigerate for later use. (If refrigerated, allow mixture to
come up to room temperature before cooking.)
5) Heat oven to 350 degrees.
6) Cover a backing pan or cookie sheet with parchment paper and spoon out mixture with a
metal soup spoon or a number 50 disher.
7) Cookies will spread out like crazy, so place dollops 6 to 8 inches apart. Bake 18 minutes
or until deep mahogany brown.
8) To form into cups, use a metal spatula to transfer the hot candy disks to the bottoms of
inverted ramekins or custard cups. (Have a ramekin for each disk, or the disks will set
before you can get through them all.)
9) Work quickly and the disks will conform to the shape of the cups.
10) Remove when cool and store wrapped with paper towel inside resealable plastic bags.
Variation: While hot, disks can be cut into shapes with a pizza cutter and used as garnish
for other desserts, or left flat and eaten like pralines.
TOFFEE LACE CUPS 80
TURKEY RE-HASH
8 ounces breakfast sausage
1/2 onion, chopped
1/2 jalapeno, minced
1/2 cup red peppers, chopped
1 1/2 cups red bliss potatoes, cubed and cooked
1 1/2 cups cooked black beans
2 cups Good Eats Corn Bread Pudding, cubed, recipe above
1 to 2 cups cooked turkey, cubed
Dash cayenne pepper
Salt and pepper, to taste
1) Add the sausage to a heavy skillet over medium high heat and cook until the sausage
begins to render some of its fat, about 2 to 3 minutes.
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