Chilean Sea Bass with charred Broccolini & Mushroom Broth
Recipe for the Mushroom Broth
Ingredients:
1) 2 cups Chopped Mushrooms
2) 1 Onion
3) 4 Garlic Cloves
4) 1 tsp. Red Pepper Flakes
5) 1 Carrot
6) 1 Red and 1 Yellow Bell Pepper
7) 1 cup Soy sauce (Gluten Free)
8) 1 cup Sake
9) 1 Bunch Cilantro
10) 2 quarts Water
Preparation:
1) First start with a pot and oil, heat up then add mushrooms to caramelize.
2) Once caramelized add the rest of the onions, garlic, ginger, carrot, bell
peppers and red pepper flakes sweat them down for 5 minutes.
3) Then De Glaze with Sake, reduce by half.
4) Add soy sauce, cilantro and water.
5) Bring to a boil then back down to a simmer. Simmer for 30 minutes.
6) Strain through a Chinois.
White Cheddar Beer Cheese Soup
Ingredients:
1) 5 strips diced Bacon
2) 1 diced Onion
3) 4 stalks diced Celery
4) 1 diced Carrot
5) 5 cloves chopped Garlic
6) 1 to 2 diced Jalapeno
7) 3 oz. Butter
8) 3 oz. Flour
9) 2 quarts Chicken Broth
10) 2 quarts Heavy Cream
11) 2 cups Pepper Jack Cheese
12) 2 cups White Cheddar Cheese
Preparation:
1) In a large saucepan, cook the Bacon until Crispy, Then remove
from the pan. (saving the Bacon Fat).
2) Add the Diced celery, onion, jalapeņo, garlic and thyme in butter
(bacon Fat). Cook over moderate heat, stirring, until softened, 8 minutes.
3) Add the flour and cook over moderate heat, do not brown.
4) Add beer and cook 5 minutes.
5) Add 2 cups of water and heavy cream, bring to a simmer.
6) Cook until thickened, about 8 minutes.
7) Remove from heat and then add cheddar cheese and Pepper Jack,
stirring constantly, until thick and creamy, about 5 minutes.
8) Season with salt and pepper.
9) Add a few tablespoons of water if the soup is too thick.
10) Serve in a warm Sourdough Bread Bowl, Garnish with the Chopped
Bacon, Celery Leaves and Jalapeno
Good Eating!!!
