PERUVIAN SEA BASS CEVICHE

The Food Channel

Prep Time: 45 minutes; serves eight

Sauce

1/3 c. honey

4 cloves garlic

¼ red onion, thinly sliced

1 c. fresh lime juice

½ c. coconut milk

1 Tbs. ali amarillo paste

½ orange pepper, rough chopped

For the Ceviche

1 lb. fresh sea bass

½ red onion, sliced

1 Tbs. cilantro, minced

Salt and pepper to taste

Fresh sea bass ceviche is right on trend, as identified by The Food Channel’s 2012 predictions. Peruvian food is full of flavors, and this ceviche is cooked in the citrus juice, so traditional cooking is not required.

Add all sauce ingredients to a food processor. Pulse several times. Slice the sea bass into ½-inch pieces. Mix the sauce with the sea bass and let marinate 30 minutes. Garnish with red onion, cilantro, salt and pepper. Serve immediately.

GOLDEN CRUSTED BRUSSELS SPROUTS

24 small Brussels sprouts

1 Tbs. extra virgin olive oil, plus more for rubbing

Fine grain sea salt and freshly ground black pepper

¼ c. grated cheese of choice

Wash Brussels sprouts well; trim stem and remove any ragged leaves. Cut in half from stem to top and gently rub each half with olive oil or toss them in a bowl with a glug of olive oil. Heat 1 Tbs. olive oil in large skillet over medium heat. Do not overheat the skillet or the outsides of the Brussels sprouts will cook too quickly. Place Brussels sprouts in the pan, flat side down, single layer, sprinkle with salt, cover and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Taste one of the sprouts to gauge its tenderness throughout. If needed, cook for few more minutes. Once tender, uncover, turn up the heat and cook until flat sides are deep brown and caramelized. Use a spatula to toss them once or twice to get browning on the rounded side. Season with more salt and a few grinds of pepper and a dusting of grated cheese. Keep a platter of these in a warm oven until ready to serve, but they are exponentially tastier if popped into your mouth immediately. Serves 4.

PICKLED BEETS

Roasted beets

1 large red onion, frenched

1 c. tarragon wine vinegar

1½ tsp. kosher salt

½ c. sugar

1 c. water

Remove skin from the roasted beets and slice thinly. Arrange in 1-quart jars alternating layers with onion. In a small pot, boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.

ROASTED BEETS

6 medium beets, cleaned with 1-inch stem remaining

2 large shallots, peeled

2 sprigs rosemary

2 tsp. olive oil

Preheat oven to 400°F. In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.

COQ AU VIN BLANC

Marinade

3 c. dry white wine

1 c. chopped onion

½ c. sliced carrots

½ c. sliced celery

3 cloves garlic

2 Tbs. olive oil

2 Tbs. fresh whole parsley leaves

8 whole black peppercorns

½ tsp. salt

6 lb. assorted chicken pieces

Coq Au Vin

4 slices bacon

1 Tbs. olive oil

12 small white onions, peeled

5 medium carrots, peeled and cut into I-inch pieces

2 stalks celery, sliced

3 cloves garlic, chopped

1 shallot, chopped

¼ c. unsifted all-purpose flour

3 c. chicken broth

1 Tbs. balsamic vinegar

1 bay leaf

1 tsp. fresh chopped thyme leaves

½ tsp. salt

¼ tsp. black pepper

1 lb. small red potatoes

To prepare marinade, combine wine, onion, carrot, celery, garlic, oil, parsley, peppercorns and salt in a 3-quart saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer 5 minutes. Remove pan from heat and let marinade cool to room temperature. Arrange chicken pieces in a large non-reactive container and pour cooled marinade over them. Cover and refrigerate at least 4 hours or overnight.

To prepare Coq Au Vin, remove chicken from marinade and pat dry. Strain marinade and reserve liquid; discard the vegetables. In a 6-quart heavy kettle or Dutch oven cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; reserve. Brown chicken parts in bacon drippings. Remove chicken and discard all but 1 Tbs. fat. Add olive oil and onions. Sauté onions until lightly browned, 8 to 10 minutes. Add carrots, celery, garlic and shallot; sauté 5 minutes longer. In a medium bowl, combine the reserved marinade liquid and the flour. Add mixture to the pot with the chicken broth, vinegar, bay leaf, thyme, salt and pepper. Return chicken to pot and cook covered for 45 minutes. Add potatoes and cook until potatoes are fork tender, about 20 minutes more. Divide the mixture evenly among six serving bowls. Garnish each serving with reserved chopped bacon.

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