Great American Seafood Cook-Off 2008

Colorado - Paul Anders

Asst. Chef Theresa Jimenez-Anders
Vail Valley Foundation

Sweet Basil Restaurant

193 Gore Creek Drive Ste. 201
Vail, CO 81657

Paul first became interested in cooking when he was given a wok as a gift and started cooking dinner for his family. Shortly after, he enrolled at Johnson and Wales University in Norfolk, Virginia. After two years of study and an apprenticeship at Mahi Mah’s sushi bar, he graduated in 1998, Summa Cum Laude. After graduation he went work at the Homestead Resort in Hot Springs, Virginia. Here he learned under classically trained European chefs and was exposed to continental cuisine and classical technique. Next, Paul moved to Southern California to work at the Four Seasons Hotel in Newport Beach, California. It was here that he was exposed to “California” Cuisine and the array of seasonal products available to a chef. The next stop was at the Brown Palace Hotel in Denver, Colorado. He was the chef of the casual Ship Tavern Restaurant, and then at the age of twenty five he was promoted to run the four star, four diamond Palace Arms Restaurant. After a couple of years of experimentation and honing of skills, he moved on to work at the five star, five diamond Broadmoor Resort in Colorado Springs, Colorado. At the Broadmoor, he ran the contemporary continental kitchen, The Penrose Room. It was from here that Paul moved to Vail to be the Chef de Cuisine at Sweet Basil. After one winter season he was promoted to Executive Chef and has been running Sweet Basil’s kitchen since 2006.

Recipe Day 1
Colorado Striped Bass
Trumpet Royale Mushrooms, Dry-Aged Chorizo, Preserved Lemon, Sweet Corn and Truffle Emulsion,
Fried Parsley and Shaved Corn Salad

Colorado Striped Bass
8 - 6 ounce, Colorado Catch Hybrid Striped Bass Filets, skin on, score skin 3-4 times

1 ½ large shallot, fine julienne
½ Preserved Lemon, zest, fine julienne
8 cloves garlic, smash
½ ounce celery leaves, chiffonade
½ ounce flat leaf parsley, chiffonade
8 Tablespoons extra virgin olive oil
1 teaspoon fennel seed, toasted and cracked

Instructions for preparation Combine all ingredients except the bass. Cover the flesh side of each filet with 1/8 of the marinade. Marinade for at least 24 hours. Remove the Marinade, season the filets with salt and pepper. Place the filets in a skillet with blended olive oil, skin side down, over medium high heat and cook until the skin is golden brown and crispy (about 5-6 minutes). Turn the filets over and cook for an additional 2-3 minutes or until cooked through. Season the skin side with sea salt.

Trumpet Royale Mushrooms

1 pound trumpet royale mushrooms, slice lengthwise 1/8” thick
4 cloves garlic, shaved
2 ounces celery, peel, small dice
2 ounces baby green shallots, brunoise
4 ounces Dry-aged chorizo sausage, small dice
1 Preserved lemon, zest, mince
1 Tablespoon Indonesian Citron Vinegar
2 ounces butter
Salt and pepper

Over high heat, melt the butter. Add the mushrooms and sauté until lightly browned. Next add the shallot, celery, and garlic and continue to sauté until the vegetables become translucent. Next add the chorizo and toss quickly to warm. Remove the mixture from the heat and add the lemon zest and half of the vinegar. Taste and adjust seasonings with the remaining vinegar, salt and pepper.

Sweet Corn and Truffle Emulsion

3 ounces butter
5 ears corn, about 2 pounds, remove kernels
1 ounce celery, small dice
2 ½ ounces baby shallots or sweet style onion, small dice
½ teaspoon ground cumin, toasted
4 ounces sherry wine
2 cups corn stock
2 teaspoon truffle oil
Salt and white pepper

Place 1 ounce of butter in a sauce pot over medium high heat. Add the cumin, corn kernels, celery, and shallot and sweat the vegetables until translucent. Deglaze the pan with the Sherry and cook for 2-3 minutes and reduce by ¼ of volume. Add the corn stock and bring to a simmer. Simmer for 10 minutes or just until the vegetables are tender. Strain the liquid and reserve. Place the vegetables in a blender and add ¾ C. of the reserved liquid. Puree until very smooth. Add the remaining 2 ounces of butter piece by piece while the blender is running on low speed until all of the butter is emulsified. Next, slowly stream in the truffle oil until it is emulsified. Season with salt and white pepper to taste. Before serving froth the sauce with an immersion blender.

Fried Parsley and Shaved Corn Salad
1 bunch flat leaf Italian parsley, 2 ounces of leaves, picked from stems
4 Large ears of Sweet Corn, preferably Olathe Colorado, shaved from the cob

Fry the parsley leaves in 350 degree oil until crisp, about 10-15 seconds. Remove from oil, drain over a towel and season immediately with sea salt. Shave the corn from the cob as thinly as possible and immediately toss with the fried parsley, season again lightly with sea salt.

Plate Assembly
Spoon 2 ounces of the corn and truffle emulsion in the center of a large plate. Next place 1/8 of the mushroom mixture in the center of the “corn pool”. Lay the bass filet, skin side up, over the mushrooms and top the bass with 1/8 of the parsley salad. Drizzle the plate with ½ t. of Indonesian Citron vinegar and a few drops of the chorizo/mushroom butter from the pan.

Recipe Day 2
Colorado Striped Bass Panzanella
Farmer’s Market Tomatoes and Cucumbers, Mint, Basil, Olives, Ciabatta Bread,
Crispy Eggplant, Aged Balsamic Vinegar, Tuscan Olive Oil

Colorado Striped Bass
9 six ounce filets, Colorado hybrid Striped Bass, trimmed, scaled, scored on the skin

1 lemon, fine zest
Oil for shallow frying
Salt and pepper

Heat ½ inch of oil in two large skillets. Season the bass filets with salt, pepper, and zest on the flesh side. Pan fry the bass skin side down until crisp and golden brown. Turn the filets over, being careful not to splash the hot oil and continue to cook for about 3-4 minutes or until the fish is just cooked through. Remove the fish and drain over towels. Season the skin with salt.

Farmer’s Market Panzanella

1 pound fresh ciabatta bread or similar light white bread
4 large ripe tomatoes, cubed into ½ inch pieces (I use a beefsteak grown locally in CO)
3 ounces, baby green shallots or other sweet onions, shaved as thin as possible
12 ounces young cucumber, sliced thinly
1 ounce Picholine olives, split
1 ounce kalamata olives, split
8 large basil leaves, torn into 1 inch pieces
8-10 mint leaves, torn into 1 inch pieces
3 Tablespoons Extra Virgin Olive Oil
½ Lemon, juice and zest
Sea salt, Cracked black Pepper

The most important part of this recipe is to use the freshest, ripest, produce you can find at your local farmer’s market or from your backyard garden. It is a simple dish using excellent ingredients. Heat 2 tablespoons of the olive oil in a deep pan and add the ciabatta and toast until a light golden brown and slightly crispy. Place all of the remaining ingredients in a large bowl, except the herbs, lemon, and oil. Toss the salad very lightly, so you don’t crush the tomatoes. Add the herbs, lemon zest and lemon juice and toss while adding the remaining olive oil. Season with salt and pepper. Serve immediately.

Crispy Eggplant

1 large eggplant, cut into ¼ inch thick rounds, about 18 slices
2 pounds rice flour
1 Liter sparkling water
1 lemon, zest
1 ounce flat leaf parsley, chopped
Salt
Oil for frying

Heat 1” deep in a deep heavy bottom pan to 350 degrees. Mix 1 ½ lbs of the rice flour with the liter of sparkling water to form a batter. Season the eggplant lightly with salt and let stand for 15 minutes to draw out moisture and bitterness. Pat the eggplant dry and dust in the remaining ½ lb. of rice flour, then dip each piece in the batter and place immediately in the oil. Pan fry until crisp and very light brown and turn each piece over. You may have to do this in batches if you have a small pan/pot. You can also use a deep fryer. Remove the eggplant and season with salt and the chopped parsley/lemon mixture.

Plate Assembly

2 Tablespoons Aged Balsamic Vinegar
2 Tablespoons Extra Virgin Olive Oil

Place the eggplant around the perimeter of a large platter, place the panzanella in the center of the dish and top with the bass filets (skin side up). Drizzle the fish with the balsamic vinegar and olive oil, serve and enjoy the taste of summer!