The Hawthornes Attend Another Cooking Class At The NC Aquarium.

  Rosie and Mr. Hawthorne attended another cooking class

at the North Carolina Aquarium on Roanoke Island

with Chef Nate Bean of Black Pelican Restaurant in Kitty Hawk.

Our featured seafood is dolphin fish - not Flipper - but mahi mahi.

 Our first dish was a salad of mixed spring greens,

Roma tomatoes, cucumber, red onion, peppers, and julienned carrot

with a strawberry balsamic vinaigrette.

Strawberry Balsamic Dressing

1/2 pint strawberries

1/2 cup balsamic vinegar

1 TB honey

1 TB Dijon mustard

2 cups olive oil

salt and pepper to taste

1 tsp Herbes de Provence.

Mix all in blender.

Pretty colors.

 To the left of my salad is the mahi mahi cooked in parchment.

I love fish en papillote.

This method of cooking results in an intensely flavored dish.

When food is sealed in parchment, it cooks in its own juices
and the steam concentrates the flavors..

As the package heats up, air inside expands,

and the flavors of all the ingredients swirl and mingle together.

The food is cooked with flavored air.

This method of cooking produces its own sauce

from the juices released by whatever you're cooking.

The sauce is intensified flavors from all the ingredients.

Cooking en papillote infuses the entire package

with all the flavors of your additions -

herbs, wine, broth, vegetables.
The flavors in the package are concentrated.

Fragrant, aromatic steam is released when you open the little packets.

By the way, the parchment used was clear parchment,

which I had no idea existed.

 This is the brand of parchment used - Carta Fata, available at Amazon.

Pricey stuff.

One 50m x 50cm roll is $89.90.

100 50x50cm sheets are $104.90.

I want some.

You can see the liquids boiling inside!

Here's the mahi mahi.
That broth is delicious.

Vegetables included were julienned carrot, pepper,

zucchini, squash, and onion.

Butter and lemon.

Salt and pepper.

Packets were placed in a 400° oven for 10-12 minutes.

 Here's our second dish.

Pan-seared mahi mahi.

Green beans with tomatoes and wine-poached pears.

Sautéed polenta cakes.

Chive oil.

Blood orange juice.

Amazing.

The chive oil and the blood orange juxtaposition

was a perfect pairing.

The polenta inspired haikus:

I love polenta.

So creamy on the inside.

Crisp on the outside.

I swirled polenta.

In chive oil and blood orange.

Died.  Gone to heaven.

 Sage Boursin Polenta

1 cup corn meal

3 cups chicken stock

4 oz cream

2 oz Parmesan cheese

1 oz sage

1/2 pack Boursin cheese

Cook the polenta, then add in the cream, sage, and cheeses.

Spread in a sheet pan.

Refrigerate.

Cut into rounds and sauté in butter until browned on each side.

Poached Pears

2 pears

2 cups red wine

2 oz honey

2 oz brown sugar

1 tsp cinnamon

1/2 tsp ancho chile powder

1/2 tsp coriander

Simmer about 30 minutes.

Chive Oil

chives

olive oil

garlic

salt and pepper

Enjoy.

And take a cooking course.

You'll learn something every time!

The Hawthornes And Glowria Attend Cooking Class At The North Carolina Aquarium.

 It's that time of year again.

The cooking classes
at the North Carolina Aquarium

have begun again.

Oh happy day!

So, Mr. Hawthorne, Glowria, and Rosie
are happily driving down to Manteo for our class Tuesday morning.
Rosie is in the front seat messing with her
hell phone which doesn't work,
so she's not paying attention.
Glow is in the back seat chattering away
and really can't see where we're going.
Mr. Hawthorne is driving,
so he's not paying attention.
We get through Manteo
and the damn Manns Harbor bridge is looming in front of us.
We realize we'd missed the turnoff to the aquarium.
So we do a u-ey and head back
 to find the airplane sign marking the turn-off.
I'm not liking this sitchayshun
since I like to be EARLY for any appointment
and this turn of events is making me ON TIME.
We finally get to the aquarium and briskly walk in.
We tell the volunteers at the front desk
we're here for the cooking classes.
"Do you know where to go," they ask us?
"Well hell to the yeah,
 we've only been coming here for a gazillion years!"
 And off our party runs.

Our usual route from the lobby is to take a right,
go through the Coastal Freshwater exhibit,
then go through the Wetlands on the Edge exhibit,
where I shoot pics of the otters, the alligators, and the turtles,
 then we come out at the classroom.
Well, we went through the Coastal Freshwater exhibit
and the entry to the Wetlands on the Edge is CLOSED.
Rosie is in a panic.  She may be LATE!
So Glowria and I high-tail it back to the lobby,
where the ladies are shaking their heads at us and tsk-tsking,
and we head through the maze of dark bowels of the aquarium,
finally making it to the classroom.
And to humiliation.
"Oh good.  You made it!
We'd sent someone out to look for you!!"

 

 Chef Nate Bean of the Black Pelican restaurant is presenting.

Black Pelican was one of the Outer Banks restaurants 

featured on Guy Fee-yeh-dee's Diners, Drive Ins, and Dives

last summer when they filmed down here,

but please don't let that deter you from visiting the Black Pelican.

Here's Chef Jason Smith's Citrus Chicken Recipe

as featured on Triple D.

Greg, one of the newer workers at the aquarium,
regaled us with information about our star fish today - grouper.

I liked his enthusiasm.

It's infectious.

In a good way!

Back to Chef Bean.

Our first course was a mixed greens salad with cherry tomatoes,

goat cheese, toasted walnuts, pickled red onions, and apple slices,

all tossed with a champagne vinaigrette
with seared grouper filet atop.

The grouper filet was seared in oil over medium-high heat,

then butter was added and the fish was finished in a 450° oven. 

The salad was dressed with with a champagne vinaigrette.

Champagne Vinaigrette
1 garlic clove
1 shallot
1 tsp thyme
1 TB Dijon mustard
4 oz. champagne
2 oz. champagne vinegar
8 oz. olive oil
salt and pepper to taste
honey to taste
Add garlic, shallot, thyme, champagne, and vinegar to blender.
Blend until smooth.
Add Dijon.
While blending, slowly add oil.
Add honey, salt, and pepper to taste.

Now, our next course was sublime.
Dare I say FREAKIN' sublime?

It was a seafood risotto and grouper filet

with a glorious champagne citrus beurre blanc

that simply rocked my world.

Grouper

Season grouper.

Heat pan.

Add olive oil.

Add fish to hot oil.

Add dollop of butter.

Cook on each side a few minutes until just done.

Seafood Risotto

arborio rice

white onion, diced

white stock

olive oil

cream

lobster

shrimp

crab

corn

tomato

scallion

salt and pepper

butter

white stock

garlic

Parmesan

purple basil microgreens

In shallow pot, heat oil and add white onion.

Add rice and slowly add stock until rice is cooked al dente.

In shallow pot, sauté shrimp and lobster meat.

Add corn, tomato, garlic, and par-cooked rice.

Add stock and cook on medium low for 5-10 minutes.

Add scallion, butter, cream, and finish with the Parm.

Top with purple basil microgreens.

Champagne Citrus Beurre Blanc

1 shallot

2 lemons

1 lime

zest of one lemon

2 cups champagne

1 cup white wine

2 cups heavy cream

salt

1 TB peppercorns

bay leaf
1 lb butter

Combine shallot, lime and lemon juice, zest of one lemon,

peppercorns, bay leaf, champagne, and wine.

Reduce on high.

When mixture coats spoon,

add cream and reduce.

When thick, turn off heat.

Add butter slowly while whisking.

Season with salt.

And YES.

That is LOBSTER!

That champagne beurre blanc is da bombe!

I love the North Carolina Aquarium on Roanoke Island.

What a lovely way to spend the afternoon.

Next class is Café Lachine on Wednesday, April 8 at noon.
After that is Black Pelican, again, Tuesday, April 21 at noon.
Call the Roanoke Island Aquarium at 475-2300 to sign up.