In this preparation, Ms. Pierola combines her hearty Cuban and Spanish heritage with trendy Asian influences, to create a fusion she calls "One World" cuisine.
If the Pad Thai and Chili Butter are daunting—simply serve the Curry Blackened Char atop rice with lemon wedges.
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| 2.25 |
pounds Farm-2-Market Arctic Char Fillets |
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Sidebern's Curry Blackened Spice Mix
Mix equal parts blackening spice and curry powder |
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Sidebern's Cooking Oil Mix
Combine 75% Peanut Oil with 25% sesame oil
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| 1) |
Rinse the char fillets, pat dry and cut into 4 servings |
| 2) |
Heat a few tablespoons Sidebern's Oil Mix in a large sauté pan until hot. Meanwhile, sprinkle skin side of fillet with kosher salt and pepper. Dust the other side of fillet with Sidebern's Curry Blackened Spice Mix and sear, seasoned side down. Cook about 3-4 minutes per side. |
| 3) |
Place Wild Mushroom Pad Thai on plate. Place Arctic Char on top and drizzle Sesame Chile Butter around plate.
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Pad Thai is a popular noodle dish of Thailand, reinvented here by innovative Chef Jeannie Pierolo. |
Wild Mushroom Pad Thai:
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| 1/4 |
ounce garlic, finely chopped |
| 1/4 |
ounce fresh ginger, finely chopped |
| 1/4 |
ounce brown sugar |
| 1/4 |
ounce lemon grass, julienned |
| 1 |
carrot, julienned |
| 1 |
onion, julienned |
| 2 |
ounces black trumpets mushrooms, roughly chopped |
| 2 |
ounces honshemegi mushrooms, roughly chopped |
| 2 |
ounces shitake mushrooms, roughly chopped |
| 1 |
bag glass noodles*, blanched for 3 minutes (available at Oriental Markets) |
| 1 |
ounce fish sauce (available at Oriental Markets) |
| 1/2 |
ounce Sambal Oelek* (available at Oriental Markets |
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Sidebern's Tamarind Lime Mix—combine equal parts tamarind pulp (available at Oriental Markets) and fresh lime juice. You'll need about ¼ cup mixture for this recipe |
| 1/2 |
bunch fresh cilantro, washed and roughly chopped |
| 1/4 |
cup dry roasted peanuts, roughly chopped |
| 2 |
scallions, julienned |
Sauté the first 9 ingredients in about 2 tablespoons Sidebern's Cooking Oil Mix until tender. Add blanched glass noodles, fish sauce and Sambal Oelek. Deglaze the pan with Sidebern's Tamarind Lime Mix and then add cilantro, peanuts and scallions.
*glass noodles—also known as cellophane noodles are made from the starch of green mung beans
*Sambal is a multi purpose condiment used throughout Indonesia
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For the Sesame Chile Butter:
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| 1 |
Quart Lobster Stock (can substitute clam juice or chicken stock) |
| 3/4 |
Cups Mirin, Japanese Rice Wine (available in Oriental markets) |
| 1/3 |
Cups Cream |
| 1/2 |
teaspoons chopped fresh ginger |
| 1/2 |
teaspoons chopped garlic |
| 3/4 |
teaspoons toasted togarashi, hot Japanese Chile |
| 1/4 |
teaspoon toasted mixed sesame seeds |
| 1/4 |
Pound Butter (1 stick) |
| Reduce lobster stock by 2/3. Add Mirin. Separately sauté ginger and garlic and add. Reduce by another 2/3. Add Cream and reduce by 1/4, whipping in butter. |
