Archive | March, 2014

Favorites Recipe

Well I am home again, home again! Bowen has already started focusing his time in Baton Rouge and New Orleans (i.e-one main reason we are moving further south) so with yesterday being my last day of work, I came home to be with my family and I get to see Bowen tonight which is exciting. I will be very thankful when he doesnt have to drive back to Memphis from so far south week after week. As sad as I am to leave Memphis and our home, I am very excited for more time with Bowen–and the beach 🙂

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I am also so happy to see my family and get back in the kitchen! Our favoritest restaurant in Jackson is Walker’s. Mom and I are in love with the miso-glazed sea bass dish that we so often order. Mom “bribed” me to get home sooner she says, with sea bass. By the time I got home yesterday, mom had already called Walker’s and gotten the recipe for miso-glazed sea bass, forbidden black rice and red curry coconut broth. YES! and now I am sharing it with you..

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Does anybody remember how obsessed I was with Antica Posta in Atlanta (see post here)–the sea bass from the first night of our honeymoon? Well, I said it was the best I had every had and that was true until last night. This was the moistest, most delicious sea bass/fish I have ever put in my mouth. AND it took three minutes to cook! I broiled the sea bass in a 500 degree oven for 2 minutes on one side, flip and one minute on the other. Hope you enjoy this wonderfully fragrant dish!

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Miso-Glazed Sea Bass

Ingredients for miso marinade-let sit for 3 hours-or over night.

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What you do: Boil above ingredients and cool down.

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To broil sea bass: Place in a saute pan with 1 T butter, add sea bass and broil in 500 degree oven for 2 minutes for 1 inch thick sea bass. Flip and broil for 1 minute, serve with black rice and coconut curry broth.

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                                                  Red Coconut Curry Broth (recipe adapted from Ellie Krieger)

2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 tablespoons red curry paste
2 cups low-sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning

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What you do:

In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
*note to self-our broth reduced a little too long, we made it earlier in the day and re-heated for supper and the sauce somewhat broke. So, make this right before service 🙂

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Forbidden Black Rice (makes 2 1/2 cups)

Makes about 2 1/2 cups

1 cup forbidden rice, rinse with cool water

Combine 1 part rice with 2 parts water in a heavy pot with a tight-fitting lid. Bring to a boil, cover, reduce heat to low, and simmer gently until rice is tender and most grains are slightly split, 25 to 40 minutes. Drain excess liquid if necessary. Stir and serve with coconut curry broth.

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And y’all check out the latest issue of At Home HERE, I dont like to pick favorites but I think it is my most favoritest yet.