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Chef
Edwin French
Biltmore
Estate
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Apricot
Glazed North Carolina Black Grouper,
Sweet Potato and Roasted Pecan Hash,
Roasted Corn Coulis
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| Apricot
Glazed North Carolina
Black Grouper
Serves
5
Ingredients
Black Grouper (skin off)
Apricot Preserves
Orange Juice
Fresh Ginger (minced)
Cinnamon Stick
White Pepper
Kosher Salt
Olive Oil |
Apricot
Glazed North Carolina
Black Grouper
Serves
5
Portion/Unit
5 each 4 oz. filets
1 cup
4 cups
2 t
1 each
Taste
Taste
As needed
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Preparation
In a small saucepot
over medium high heat, add orange juice, ginger,
and cinnamon stick. Reduce mixture by 70%. Whisk
in apricot preserves making sure to melt out any
lumps. Strain through a fine mesh sieve into a bowl
and reserve for further use.
Preheat oven to 375 degrees.
Heat a large skillet over medium high heat. Season
grouper filets on both sides with salt and white
pepper.
Add oil to pan. When pan generates a small amount
of smoke, place filets face side down into pan.
When grouper has achieved proper browning (approx.1
minute) flip filets over and continue to cook for
20 seconds. Place filets on a greased sheet pan
face side up and liberally coat them with the apricot
glaze. Place grouper in the oven to finish cooking.
1 minute before the grouper is finished, apply another
coat of the apricot glaze to the grouper and place
back in oven until finished. Serve with sweet potato-roasted
pecan hash and roasted corn coulis |
| Sweet
Potato and
Roasted Pecan Hash
Serves
6
Ingredients
Sweet Potato (medium dice)
Red Bell Pepper (medium dice)
Red Onion (medium dice)
Garlic cloves (minced)
Pecan Pieces (toasted)
Applewood Smoked Bacon (medium dice)
Scallions (sliced thin)
Italian Flatleaf Parsley (finely chopped)
Fresh Thyme (chopped)
Ground Cumin
Paprika
Sherry Wine
Lemon Juice
Duck Fat
Kosher Salt
Black Pepper |
Sweet
Potato and
Roasted Pecan Hash
Serves
6
Portion/Unit
6 cups
1 cup
1 cup
2 t
3/4 cup
1/3 lb
1 cup
1/3 cup
2 t
1 t
1 t
1/3 cup
2 t
4 oz.
Taste
Taste |
Preparation
Preheat oven to
350 degrees. Spread out pecan pieces on a small
sheet pan and place in oven until pecans are slightly
darkened, approx. 5-6 minutes, set aside. Bring
a medium sauce pot halfway filled with salted water
to a boil. Add sweet potatoes and cook until just
tender. Drain and shock in an ice bath. Spread out
on sheet pan lined with paper towels and allow to
dry. In a large skillet on medium low heat, add
bacon and render until cooked and crisp. Transfer
cooked bacon to paper towels to drain but reserve
1 1/2 Tbsp. of the bacon fat. In the same skillet
with the reserved bacon fat, add red onion, garlic
and red pepper with a pinch of salt and sweat until
onions become translucent. Add cumin, paprika, black
pepper, thyme and continue to cook for 1 minute.
Deglaze pan with sherry and reduce until almost
dry. Remove from pan and set aside. Heat a large
skillet over high heat. When pan is hot add duck
fat to pan and saute dry sweet potatoes making sure
not they do not stick to pan. Cook until slightly
golden. Season with Salt and Black Pepper. Add cooked
vegetable mixture to the sweet potatoes along with
scallions, parsley, toasted pecans, bacon, and lemon
juice. Season with salt and black pepper. Mix thoroughly
and remove from pan.
Set aside until ready for use. |
| Roasted
Corn Coulis
Yields
2 cups
Ingredients
Sweet Corn (whole roasted ears with husk
___and then removed
from cob)
Yellow Onions (medium dice)
Garlic (minced)
Unsalted Butter
Heavy Cream
All purpose Flour
Granulated Sugar
Ground Turmeric
Kosher Salt
White Pepper |
Portion/Unit
4 cups
1 cup
2 T
1/4 lb
5 cups
1 T
1/3 cup
2 t
Taste
Taste |
Preparation
In a medium sauce
pot, sweat onions and garlic in butter with a pinch
of salt until onions become translucent, approx.
5-6 minutes. Add flour and turmeric to pot and cook
for an additional minute making sure to stir frequently
to avoid scorching on the bottom of pot. Whisk in
cream to pot making sure to break up any flour lumps
that might form. Add sugar to pot and stir. Bring
mixture to a simmer and allow to simmer for 12 minutes.
Season with salt and white pepper. Remove from heat
and puree mixture with an immersion blender. Strain
mixture twice trough a fine chinois or fine mesh
strainer into a bowl or container.
Set aside until ready for use. |
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