Hawthorne Lunch: Seared Sea Bass/Fried Tile Fish With A Fresh Peach Sauce And A Green Bean Salad

 

Lunch is lookin’ good today.

First, I’m making another variation on a green bean salad and then Mr. Hawthorne will be searing some sea bass fillets.  To accompany the fish, I have a fresh peach purée which compliments quite nicely.

To prepare the beans, trim the ends and break into 2 or 3 pieces each.

I’ve got about two cups worth of beans.  

Bring a quart of water to a boil and throw in a tablespoon of kosher salt.  I know it sounds like a lot, but it works.  The beans cook quicker and taste beanier.  Trust me on this.  Drop in the green beans and set the timer for 5 minutes.  Drain the beans, then immediately plunge into an ice water bath to stop the cooking and set the bright green color.  When the beans are cool, drain them, then add whatever salad fixings you like.

Here’s what I’m adding to my beans:  

(Adjust amounts according to your own tastes.)

2 TB roasted peanuts

1 TB chopped red onion

1 TB chopped cucumber

2 TB diced fresh mozzarella

1 TB chopped fresh mint 

1 TB chopped fresh basil

Combine all ingredients.

Make the dressing:

2 TB lemon juice

1 tsp Lea & Perrins Worcestershire sauce

1 tsp Gray Poupon Dijon mustard (Do not substitute a generic brand.)

1 tsp brown sugar

1 tsp cider vinegar

1 tsp Asian sweet chili sauce

1/4 cup neutral flavored olive oil (I use Bertolli extra light olive oil.)

Combine first 6 ingredients, then slowly drizzle in the oil, whisking constantly until you have a nice emulsion.

Pour dressing over bean salad and toss to coat.

Always taste test.  I’ve simply given you the guidelines.  Adjust anything you want.

For the peach purée:

1 peach, peeled and coarsely chopped

1 garlic clove

1 small cayenne pepper

1 tsp brown sugar

1 tsp rice vinegar

1 TB lemon juice

Combine all ingredients in a processor and pulse several times to purée.

Stir in a teaspoon of finely chopped fresh mint.

I left the fish fillets up to Mr. Hawthorne.

I’m using sea bass (since that’s what Youngest Hawthorne brought home), but you could use any firm white fish here.

To season, Mr. H. sprinkled Old Bay seasoning and freshly ground pepper over each fillet. 

Lightly film your pan with oil and add a tablespoon or two of butter.  The oil lets you get a hot pan and the butter is for flavor.  Heat to  350° - 375° and then place your fillets in the hot oil/butter.  Sear about 2-3 minutes each side, depending on the thickness of your fillets.

Serve fillets on a pool of peach purée with the green beans on the side.

After the lovely sea bass, Youngest Hawthorne brought home some tile fish.  I still had the peach purée and decided to fry up the tile fish and serve it with the purée.                 

Enjoy.

Rosie Makes A Green Pea Salad.

 If you're looking for a light, summery, cool side dish, I've got the perfect one for you - green pea salad with radishes and cucumber tossed in a yogurt dressing with a bright herbal accent.

 

I'm using thawed frozen peas for this.  Of course, you could use cooked fresh peas.  But NEVER canned peas!  And this is best the day it's made.  Thawed peas have a tendency to go from vibrant green to drab olive overnight. 

Pea Salad

2 cups frozen peas, thawed

1 medium cucumber, thinly sliced

4 radishes, thinly sliced

1/4 cup chopped dill

3 TB chopped basil

2 TB chopped parsley

1 TB chopped mint

Toss all ingredients.

Dressing:

3/4 cup plain Greek yogurt

2 TB sherry vinegar

1 TB olive oil (I used a neutral oil - Bertolli Extra Light Olive Oil.)

1/2 tsp red pepper flakes

kosher salt and freshly ground pepper, to taste

Whisk together yogurt, vinegar, oil, and red pepper until smooth.  Season to taste.

Pour over pea salad and toss to coat.

 

 

 

 

 

 

 

 

 

First, I picked a bunch of fresh herbs.

 Parsley.  Basil.  Mint.  Dill.

Mince away.

Next I sliced cucumber, radishes, and green onions.

Toss with peas.

Make the dressing.

Pour.

Toss to coat.

And serve.

Enjoy.

Rosie Makes Brownies!

 
 

 I love a good brownie and I've gone through a slew of brownie recipes.  Never been disappointed
and I've never had a "bad" brownie.  Here's another brownie recipe to add to the list.  And it's a one-pan brownie recipe - the batter all comes together in one pan, so there's less clean up, which is a plus in itself.  This brownie called for semi-sweet chocolate chips and, alas, I was out!  So I subbed bittersweet chocolate chips.  Then I found the hidden semi-sweet chocolate after I'd made the first batch, so I just had to make another batch with the semi-sweet and compare to the bittersweet brownies.  And I couldn't tell much difference.  So, use what you have here - semi-sweet chips or bittersweet.  After they cooled, I sliced them into little squares, spooned some caramel sauce over, and made brownie/caramel sandwiches. The were fudgilicious!  

 

Rosie Note:  Speaking of fudge, you'll have a fudgier browner when the recipe calls for more butter and less flour.  You'll have a cakier brownie when the recipe has more flour in it.

 

 

 

 

 

 

 

 

Here's the recipe:

1 stick unsalted butter 

2 oz. unsweetened chocolate 

1 cup sugar

2 eggs, beaten

1 tsp vanilla

1/2 cup semi-sweet chocolate chips OR bittersweet chocolate chips  (Or be like me and make two batches - one with semi-sweet chips and one with bittersweet chips and see if you can tell the difference.)

1/4 cup flour

1/4 tsp salt

 

Heat oven to 325°.

Line 8 x 8-inch pan with parchment paper.

In a medium sauce pan, melt butter with unsweetened chocolate over low heat, stirring and swirling occasionally.  Remove from heat and stir in sugar.  Add eggs and vanilla, stirring until smooth.  Add chocolate chips, flour, and salt and stir until well-blended.

Pour into pan.

Bake for about 35-40 minutes.

Let cool, then slice into 16 squares.

Next I made caramel and squished the brownies together.

For the step-by-steps:

Melt butter and unsweetened chocolate in medium saucepan.

Swirl and stir.

Completely melt.

Add sugar.

Add eggs.

 

Add flour.

Stir to combine.

Stir in chocolate chips.

Pour into pan.

Ready for oven.

 

 

 

 

 

 

 

And then I made a second batch, with semi-sweet chips, instead of bittersweet.

Baked and cooling.

 

Brownies are cut and ready for caramel and stacking. 

 For the caramel:

1 cup sugar

6 TB unsalted butter, cut into 6 pieces

1/2 cup heavy cream

1 tsp kosher salt 

Heat sugar in medium heavy-duty saucepan over medium heat, swirling the pan occasionally, until sugar melts.  Be careful not to burn.  Once sugar is melted and amber-colored, stir in the butter.  When butter is melted and well-combined with melted sugar, cook for one minute without stirring.  Very slowly stir in the cream.  Mixture will bubble, spit, and steam.  All normal.  Allow to boil for one minute. Watch the pot so it doesn't boil over.  Remove from heat and stir in salt.  Allow to cool before using.  Caramel will thicken as it cools.

Heat sugar over mediumish heat, shaking the pan every now and then, letting it melt.

 

Give it a swirl or two to get the sugar all melty.

 

Add butter.

Let it melt.

Slowly pour in cream.

Bubble, spurt, steam!

Remove from heat and let cool.