One Perfect Bite: anaheim peppers

Saturday, December 29, 2012

Asian-Style Sea Bass with Ponzu Sauce - Certified Steak and Seafood Promotion

This sponsorship is brought to you by Certified Steak & Seafood Company
who we have partnered with for this promotion.

From the kitchen of One Perfect Bite...Included in the box received I received for the promotion sponsored by Certified Steak and Seafood Company, were the beautiful Chilean Sea Bass steaks that I used to create the recipe I want to share with you tonight. The steaks arrived vacuum sealed and carefully packed in dry ice, so there was no hint of premature thawing. Once thawed and baked the thick bass steaks were sweet, butter soft and flaky. They were every bit as good as the beef filets the company provided for the Mushroom-Crusted Filet Mignon that I featured last evening. I'm really impressed with the quality of the fish and beef CSS provides for its customers and I heartily recommend them to you. Before going into tonight's featured recipe, I'd like to tell you a bit about Certified Steak and Seafood Company. This is the information they wanted me to share with you and I'm happy to oblige.

"Our commitment to our customers is simple: Offer the highest quality products at the best price and back it with a 100% guarantee. We source directly with no 'middle man' making our supply chain the shortest in the industry. This allows us to maintain the highest quality standards all the way to your plate. On top of this, we sample all products at the moment of final packaging and have a world-renowned laboratory test for various types of adulteration or contamination. This ensures that the food you purchase from us is pure and safe.

Certified Steak and Seafood Company was formed by the three Frisch boys, Mark, Adam, and Steven; all of whom thought that everyone should be able to buy the highest quality steaks and seafood direct. The brothers experience comes from a three generation family owned wholesale company that is one of the largest seafood importers in America.

They have vast experience in sourcing and selling high quality seafood and meat products to the commercial trade — and bring you the same grade of products fine restaurants, resorts, hotels, and high-end retail stores demand – and at a direct price that gives you tremendous value for every purchase."

Tonight's recipe uses their Chilean Sea Bass steaks. This is what the brother's would like you to know about their product.

CSS Chilean Sea Bass - A popular favorite in restaurants across America, the best Chilean Sea Bass now comes to your table courtesy Certified Steak and Seafood. Harvested and processed under close inspection of the National Marine Fishery Service, this wild caught fish is soft, tender, smooth and easy to cook. The filets make for an impressive meal or memorable gift.

Chilean Sea Bass is in fact just the marketing name for the fish called Patagonian Toothfish. It’s actually not a bass and not always fished in the waters of Chile, but Chileans were the first to market it, so the name just stuck. Although not as beautiful as the others, this fish is quite the diamond in the rough. Its firm yet tender white meat make this fish a premium choice for a scrumptious meal.

There is a common misconception that Chilean Sea Bass is an endangered species. While that is not true, its premium value, makes it subject to illegal fishing that makes managing the population of this fish very difficult. This is why CSS, verifies that all of its sources are reputable, and offer peace of mind with every bite.

The company, which for years has worked with restaurants and resorts, recently began selling directly to consumers. This promotion is part of a campaign effort to build awareness about their brand and amazing products. All available products can be seen in their catalog which can be found here, or by clicking on the image below. The coupon code just below entitles you to $25 off an order placed before February 28, 2013. Don't let this opportunity pass you by.

To stay up to date with new products and and new information, you might also want to follow the Certified Steak & Seafood Company on their Facebook page, Twitter and/or Pinterest.

Asian-Style Sea Bass with Ponzu Sauce

From the kitchen of One Perfect Bite...This lovely entree is a study in simplicity and spare elegance. There are few recipes easier to prepare than this, but when made with quality ingredients it produces a meal that's fit for royalty. This dish is decidedly Asian, so I go all out and serve the fish on a bed of spinach that's quickly sauteed and lightly flavored with a touch of sesame oil and garlic. The meal can be on the table in less than 30 minutes and I have only one caution to share with you regarding its preparation. Please, please, please - don't overcook the fish. Use an instant read thermometer and bake the fish until it has an internal temperature of 140 degrees F. The steaks I used were an inch and a half thick and it took about 15 minutes for them to reach that temperature. It is also important to let the steaks sit for 5 minutes before you serve them. The sauce is as easy to make as the fish and it will cause you no problems whatsoever. I do hope you'll give this recipe a try. It really is delicious. Here's how the fish is made.

Ingredients:
Sauce
1/4 cup light brown sugar
1/3 cup commercially prepared ponzu* sauce
1/4 cup rice wine vinegar.
2 tablespoons lime juice
1/4 cup saki
1/4 teaspoon dark sesame oil
Sea Bass
Nonstick cooking spray
4 (8-oz.) sea bass steaks, about 1-1/2 inches thick
Coarse salt and pepper
Sauteed spinach
Optional: Toasted sesame seeds and sliced scallions.

Directions:
1) Preheat oven to 425 degrees F. Spray a baking pan with nonstick cooking spray.
2) To prepare sauce: Combine brown sugar, commercially bottled ponzu sauce, rice wine vinegar, lime juice, saki and sesame oil in a small pan. Bring to a boil and simmer until sauce bubbles and becomes syrupy.
3) To prepare fish: Season steaks with salt and pepper on both sides. Place in prepared baking dish. Spoon 2 teaspoons sauce over each steak. Reserve unused glaze. Transfer baking dish to oven and bake for about 15 minutes, or until fish is just cooked through (internal temperature of steaks will be 140 degrees F). Let sit for 5 minutes. Spoon reserved sauce over steaks. Serve on top of a bed sauteed spinach. Garnish with toasted sesame seeds and scallions, if using. Yield: 4 servings.

*Ponzu is a citrus flavored soy sauce that is popular in Japan. It can be found in the Asian-food aisle of any large grocery store.

One Year Ago Today: French Toast

Two Years Ago Today: French Dip Sandwich

Three Years Ago Today: Chunky Clam and Bacon Dip

Wednesday, May 11, 2011

Stuffed Anaheim Peppers and Homemade Enchilada Sauce

From the kitchen of One Perfect Bite...These peppers are a great make-ahead family meal. They're easy to prepare and make a nice addition to your Mexican-style or Southwestern repertoire. The recipe defines simplicity. Soft (uncooked) chorizo sausage is mixed with cheese and a bit of oregano before being piped into Anaheim or banana peppers that will be topped with an enchilada sauce and a bit more cheese prior to baking. A recipe for enchilada sauce appears below. While the sauce can be homemade or store bought, I suggest you choose one that is not overly hot. The peppers have some heat and the chorizo can be quite spicy. I've found the addition of a really hot sauce can be a bit too much for the standard palate to bear. I like to serve these with a salad that's laced with lots of iceberg lettuce. I know its use is frowned on, but I've never found a replacement that adds the same crunch to salads, and the crispness is really pleasant here. If you'd like to add more color to the meal, a yellow or cilantro rice would be a great accompaniment. Gals, I've have to be honest here. This is guy food, of the grow hair on your chest variety. Teenage boys and their fathers will worship the ground you walk on when you serve these. Your daughters will think you've come unwrapped. So, be foreward. This is fraternity food. Don't forget to pass bottled hot sauce at the table. You'll probably also want to pass some sour cream to dowse the fire the sauce will cause. Here are the two recipes.

Stuffed Anaheim Peppers...from the kitchen of One Perfect Bite

Ingredients:
6 large Anaheim or banana peppers
1-1/2 pounds chorizo sausage
1/2 teaspoon oregano
1-1/4 cups grated Monterey jack cheese, divided use
3 cups cups enchilada sauce

Directions:
1) Preheat oven to 375 degrees F.
2) Slice off tops and remove seeds and ribs from peppers.
3) Remove chorizo from casing and mash into a paste. Add 1 cup cheese and oregano and mix well.
4) Divide sausage mixture into 6 portions. Roll each portion into a spindle shape and shove point first into into a pepper using a small spoon to force mixture into cavity. Alternatively, mixture can be piped into peppers using a pastry bag and wide-tipped nozzle. Overfill slightly.
5) Film bottom of a baking dish with about 1 cup enchilada sauce. Arrange peppers in dish on top of sauce. Cover with remaining sauce and sprinkle with reserved 1/4 cup cheese. Bake for 45 minutes. Serve hot. Yield: 6 peppers.

Enchilada Sauce...from the kitchen of One Perfect Bite courtesy of Emeril Lagasse

Ingredients:
3 tablespoons olive oil
1 tablespoon flour
1/4 cup New Mexico chili powder (I use whatever I have and usually not 1/4 cup, more like half of that)
1 can chicken broth
10 ounces tomato puree
1 teaspoon oregano
1 teaspoon ground cumin

Directions:
1) Heat oil in a 2-quart saucepan. Add flour and cook, stirring, for 1 minute. Add chili powder and cook 30 seconds longer. Stir in chicken broth, 1/4 cup water, tomato puree, oregano and cumin. Bring to a boil. Reduce heat and simmer, partially covered, for 15 minutes, stirring occasionally. Season to taste with salt. Yield: 3 cups.