The Hawthornes Attend Cooking Class At The North Carolina Aquarium With Chef Andy Montero.

As you know, I love our cooking classes

at the North Carolina Aquarium on Roanoke Island.

I always learn something.

Last week, Chef Andy Montero

 of Montero's Restaurant in Elizabeth City, NC,

was the presenter.

I've always loved his presentations.

Chef Montero has a big personality,

enjoys what he does,

and always asks for audience input.

He's fun to watch.

He's entertaining.
He's informative.

He's an educamation.

Before any presentation,

Aquarium Instructor Beth Wilcox

always explains about whatever fish we're having.

Today, it's yellowfin tuna.

And I loves me some tuna.

Yellowfin tuna is the top tuna harvested by US fishermen in the Atlantic.  It's a fast-growing fish that reproduces at an early age, producing millions of offspring - a necessary trait to help them withstand heavy fishing.  As one of the top three seafood items sold in the US, tuna is in high demand and many populations are declining.  Yellowfin is caught with many types of gear - troll, pole, longline, and purse seine gear; however, not all yellowfin fisheries use ocean-friendly methods. The best choice is yellowfin caught by troll or pole - that is the most sustainable option.  With pole or troll gear, there is little or no bycatch.  Longlines and seines result in large quantities of bycatch, including threatened or endangered species such as sea turtles, bluefin tuna, billfish, sharks, and seabirds.  In US longline fisheries, as opposed to international fisheries, fishermen abide by a number of measures that reduce the fisheries' impact on other species.  For example,the mandatory use of special hooks and baits is required to reduce bycatch.  Also, the fisherman carry gear and are trained in handling techniques to dehook species and safely return them to the water.  US fisheries are monitored for bycatch ensuring the fishermen responsibly harvest yellowfin.  Sustainable seafood is what it's all about.

Our first offering is Tuna Poke, pronounced POH-kay),
a Hawaiian dish of raw fish doused in seasonings.

Tuna Poke
4 oz. tuna, fresh, raw, small dice
1 TB Sushi sauce
dash sesame oil
1/8 tsp sesame seed, white
1/8 tsp sesame seed, black
1/4 tsp ginger, minced
1 tsp chives, minced (Reserve tops for garnish.)
1/2 tsp lime juice
pita points

Mix all ingredients except pita points and chive tops.
Mix well to incorporate flavors.
Serve atop pita points and garish with chive tops.
Serve immediately.

I loved this.
So much so, that after eating my allotted two tuna pokes
that were served to me,
and staring at the platter in front of Chef Montero
containing the remaining 5 tuna pokes
while he worked on the next dishes,
I finally got up in the middle of class,
walked up front and
announced to my classmates
that they all had their chance to get one
and I was taking one.
After that, three more women got up and grabbed a poke.

I learned something new - Sushi Sauce.

Chef Montero recommends Yoma Brand, not Kikkoman.

I haven't seen this in stores,

but I'll look for it next time I'm at the Teeter or Fresh Market.

At any rate, both Mr. Hawthorne and I

tasted the Sushi Sauce right out of the squeeze bottle

and we can duplicate it -

Tamari, mirin, sake, honey.

I meant to ask Chef Montero what kind of pita crisps those are.

They're really good.

I'll have to look for them too.

ETA: Chef Montero answered my email.
The pits are Kontos brand pita rounds.

Remember I said there were five remaining pokes

and I grabbed one and three others came up to grab a poke.

Why do people always leave one appetizer or cookie on a platter?

Look at the poor sad little poke on the platter up there.

Well ...

when I went up to get my plate of bronzed tuna,

 citrus slaw, and couscous ...

... you better believed I snagged that little bugger!

 

I loved the slaw.

Anytime I have a slaw without mayonnaise

I am happy.

This was tangy and refreshing.

Citrus Slaw

1/4 head cabbage, shredded

1 tsp each lime, lemon, and orange zest

4 TB orange/lime/lemon juice mixture

2 TB honey

1/8 cup vegetable oil

1/4 cup red onion, minced

2 tsp ginger, minced

pinch granulated garlic

salt and pepper to taste

The bronzed tuna was coated in equal amounts 

of blackening seasoning and brown sugar.

It was seared in a minimal amount of oil in a sauté pan.

Hot vegetable stock was poured over

couscous, shredded carrot, sliced grape tomatoes,

sliced red onion, granulated garlic, salt and pepper.

Cover for 15 minutes or so.

Fluff with fork and sprinkle fresh oregano over top.

Me?

I'd throw some butter on it!

Thank you Chef Montero

for an informative and enjoyable presentation and great food!

As always, the turtles are happy to see me.

Here are some more denizens of the aquarium.

If  you have a chance,

visit the NC Aquarium on Roanoke Island.

The Hawthornes Attend Cooking Class At The North Carolina Aquarium.

 I'm so happy when Spring comes.

It means that the North Carolina Aquarium on Roanoke Island,

a mere 21 miles away, 

will be starting their seafood cooking classes.

 The Hawthornes' first class is conducted by Chef Tony Duman,

from Outer Banks Brewing Station.

Chef Pok of the OBBS

left for greener pastures,

after he was featured in Gue Fee-ye-dee's

Diners, Drive-Ins, and Dives.

I was thirsty.

Chef Duman prepares our first selection -

oysters with an apple and horseradish mignonette.

A mignonette sauce is a classic condiment

for raw oysters.

Typically, it contains vinegar and shallots,

but may include other seasonings as well.

For the mignonette:

1/3 cup rice vinegar

1 TB Granny Smith apple, finely chopped

1 TB shallots, finely chopped

1 tsp fresh horseradish, finely chopped

1/2 tsp cracked black pepper
Mix all ingredients and refrigerate at least 20 minutes.
Top freshly shucked oysters (12 large or 24 small)
 with the mignonette.

Chef Duman was going to serve the mignonette

on raw oysters which I was perfectly fine with;

however, he asked the crowd whether they preferred cooked

and everybody's hand, besides mine, went up.

Bunch o' wussies.

Chef Duman poached the oysters

for a minute or so in water and a lemongrass wheat ale

produced by the Outer Banks Brewing Station.

He tops the oysters with the mignonette.

I liked the flavors here, especially the apple,

which I wouldn't have thought of adding.
I'd go for more horseradish.
Didn't really taste it.

My only problem here?

I only got two oysters!

I could've easily eaten a dozen of these.

Next Chef Duman started on rockfish

with fennel, ginger, and shallots en papillote.

For 25 people.

He could have used an assistant here.

 En papillote is French for "in parchment."

It's a moist-heat cooking method in which the food

is put in a folded package, sealed, and baked.

The food is steamed in its own flavorful liquids and juices.

As the packet is heated,

air inside expands and the flavors of the ingredients

are swept into it.

Basically, the ingredients are cooked with flavored air

and form a sauce of their own essence.

Some understanding of your ingredients

is necessary so you would know

what flavors and seasonings work together.

This method of cooking encourages

the items in the package to flavor each other.

For example, a fish filet is infused with an onion

and the onion is infused with the fish.

They're both infused with lemon.

Add fresh herbs and wine and you have 

something that's more than the sum of its parts.

Chef Duman recommended a book,

The Flavor Bible,

which I might have to check out.

Chef Duman suggested you could use foil,

but he prefers parchment paper.

If you used foil,

you could prepare the packages ahead of time,

say the night before.

With parchment, you can't do this.

Some of the juices might leak out.

And you know what?

I've never baked anything en papillote before.

For shame, Rosie!

I've told you this before.
This is the reason I love these cooking classes.
I LEARN something NEW every time.

Now, I will add en papillote to my repertoire.

While Chef Duman was papilloting 25 servings,

I took the opportunity to take a tour through the aquarium.

The otters were particularly playful today.

My friends, the turtles,

were so glad to see me.

They're posing for me.

Rockfish with Fennel, Ginger, and Shallots En Papillote

4 rockfish filets

freshly ground salt and pepper

3 TB soy sauce

1/2 cup lemongrass wheat beer or your favorite light lager or pale ale

3 TB olive oil

1 clove garlic, minced

cilantro, chopped

1-inch knob of ginger, peeled and julienned

1 TB rice wine

1 shallot, thinly sliced

1 medium fennel bulb, thinly sliced

In a small bowl, mix soy sauce, beer, mirin, and olive oil.  Set aside.

Cut a heart-shaped piece of parchment paper for each filet.

Place fish up against the fold on one of the halves of the heart.

Spread on slices of fennel bulb, shallots, and ginger.  Season with salt and pepper.  Drizzle a tablespoon or two of the liquid mixture over the filets.  Top with chopped cilantro, then close the heart by folding the other half back over the fish.   To seal, begin at the top of the heart, fold over a small piece, move to the right and fold over the next piece so that it holds down the first fold.  Continue moving to the right, fold after fold, until you've worked all the way around the heart to the tip.  Tuck tip under the parchment.

Place parchment packages onto a baking tray and into a 350° oven for 15 minutes  The fish will cook in the sealed parchment and the liquids will be sealed in with the fish, infusing the fish with the flavors of the liquid and aromatic herbs.

The rockfish was served with sauteed red onions, sliced steamed potatoes, and fennel.

Too bad you can't smell this,

as the slit is cut and the steam and aromas waft out of the packet.

I don't know why I haven't prepared fish en papillote before.

This must be rectified.

I even have a few fennel plants in the garden.

I've used the leaves,

but I've always hesitated pulling the whole plant up for the bulb.

Just might have to sacrifice one of my fennels.

After another enjoyable class,

the Happy Hawthornes head home.

One never knows what one will see on the bypass.