“Bernard Guillas and Ron Oliver’s amazing new book, Two Chefs, One Catch: A Culinary Exploration of Seafood, is far more than even its subtitle suggests. It is a complete guide for every variety of fish and seafood in our seven seas, along with detailed instructions on how to prepare and serve each of them. The fabulous photographs for every recipe are extraordinary. This magical book is a ‘must have’ for anyone who loves seafood or just wants a complete education on our oceans and their bounty.” —Jeanne Jones, author and syndicated Cook It Light columnist Two Chefs,

“For years I have drooled over the delicious photos posted on social media that are cre- One Catch ated by Chefs Bernard and Ron. Every time I surf the pages, there is one word that comes to mind each and every time: Sexy! Sexy delicious food! Bernard and Ron’s passion for fresh seafood translates into absolutely delicious dishes that will tantalize your senses. A A Culinary Exploration of Seafood book to feed your soul, your friends, and family. A seafood masterpiece! It be tasty!” —Ted Reader, chef, author, and producer of Ted’s World Famous BBQ products

“It takes a lot of hard work putting together the details needed to help people guide their way through seafood cookery. To demystify seafood and take the scare factor out of its preparation is a huge service to the home cooking community. Chef Bernard Bernard Guillas and Chef Ron have really done an amazing job compiling a thorough series of inter- esting and simple-to-follow recipes that will guide you through the world under the Ron Oliver sea. My motto has always been to ‘live a life in liquid,’ and these guys are doing it!” —Dean James Max, chef, restaurateur, and president of DJM Restaurants Inc.

“Chef Bernard and Chef Ron have written one of the best seafood cookbooks of the

century. The culinary creativity and details in this sensational book bring out the ‘true Photography by wonders and flavors of the sea.’ Having developed many commercial recipes for the Marshall Williams production of consumer seafood myself, I was totally impressed with the contents of Two Chefs, One Catch. This book will educate readers and delight foodies everywhere. I can’t wait for the sequel! Thank you for enlightening me and your continued contribution to the culinary world. ‘Stay Hungry, My Friends!’” —Rick Tarantino, celebrity, research chef, and president of Tarantino Food Group, LLC

“Chef Bernard and Chef Ron’s award-winning debut cookbook, Two Chefs, One World, is like that amazing appetizer that leaves you craving the next course. In their usual LYONS PRESS mouthwatering fashion and impeccable style, the chefs deliver another tasty winner Guilford, Connecticut in Two Chefs, One Catch.” Helena, Montana —Pierre Chambrin, executive chef of the Saint Louis Club An imprint of R owm an & Lit t lefie ld and past executive chef of the White House (1990-94)

TwoChefs_4pp_CS55.indd 2-3 9/15/14 2:31 PM Beneath the surface of the azure waters lies an expansive array of edible treasures. Nothing tastes as pure and delicious as seafood plucked straight from its native waters. This is refle ted in the diets and food cultures of the world’s coastal communities. To preserve this enjoyment for generations Lyons Press is an imprint of R owman & Littlefiel to come, it is everyone’s responsibility to

Distributed by NATION AL BOO K NET WOR K care for our oceans, support sustainable

Copyright © 2014 by Bernard Guillas and R on O liver fishe y, and make well-informed decisions Photographs © 2014 by Marshall Williams when purchasing seafood.

All rights reserved. No part of this book may be reproduced or transmitted in any form by any means, electronic or mechanical, including photocopying and recording, or by any information We dedicate this book to everyone who gets storage and retrieval system, except as may be expressly permitted in writing from the publisher. involved and makes a difference. British Library Cataloguing-in-Publication Information available

Library of Congress Cataloging-in-Publication Data

O liver, R on (Chef) Two chefs, one catch : a culinary exploration of seafood / R on O liver, Bernard Guillas ; photography by Marshall Williams. pages cm Includes index. ISBN 978-0-7627-9140-8 1. Cooking (Seafood) I. Guillas, Bernard. II. T itle. T X747.O 365 2014 641.6'92—dc23 2014015148

T he paper used in this publication meets the minimum requirements of American National Standard for Information Sciences—Permanence of Paper for Printed Library Materials, ANSI/NISO Z39.48-1992.

TwoChefs_4pp_CS55.indd 4-5 9/15/14 2:31 PM Chapter 1 Chill Out Small Bite s fr om ar o und the Wor ld

F iji Per u F r ance Ahi Tuna Tiger Eye Máncora Beach Oysters Finistère Bar Sea Bass Tartare spicy cashew sauce fuyu persimmons, pink ­grapefruit sunny-side-up quail egg pisco granita Nor way Japan Steelhead Caraway Gravlax Mexico Shime Saba Mackerel buckwheat blini, salmon roe Wild Baja Shrimp Cocktail wasabi tangelo vinaigrette cumin tortilla chips Spain United State s Cíes Islands Clam Crudo So uth Afri ca Hawaii Ono Sashimi chorizo, pumpkin seeds Port Shepstone Mahi Mahi eggplant sunomono Escabeche grated carrot sambal

F ish and shellfish, dwellers of the nippy sea, always seem most comfortable on a bed of ice, a cold platter, or a chilled vessel allowing the mineral fl vors and delicate textures to land on your tongue with a tingly chill. Whether it’s sweet crab, raw tuna, buttery diver scallops, or freshly shucked oysters, seafood boasts an expansive array of potent and altogether scrumptious sen- sations. T hese unique qualities are refle ted in the diets and food cultures of the world’s coastal communities. “Chill out” could have been a term used by one of our favorite authors of the nineteenth ­century, Jean Anthelme Brillat-Savarin, a F rench politician whose passion for gastronomy led him to pen the most famous book on the art of cooking, Physiology of Taste. To truly experience the palate and its pleasures, one must be relaxed, in a heightened state of sensory awareness. Each coastal region’s indigenous food resources lends its distinctive fl vors and essence that form the base of their cuisine. Communities from around the world embrace these same unique values essential to everyday life.

1

TwoChefs_4pp_CS55.indd 20-1 9/15/14 2:33 PM SPAIN

T he Cíes Islands, off the coast of Galicia, are reachable only by boat. Turquoise waters are a castaway’s paradise. T he sandbanks facing the Vigo estuary are a treasure chest of clams awaiting that squeeze of citrus and dash of Xeres, a signature sherry vinegar from the city of Jerez de la F rontera. T he sweet-sour juiciness invigorates the clam to be eaten crudo, or raw, with a hint of spicy chorizo. Island paradise, Spanish style. —BERN ARD

Cíes Islands Clam Crudo Chorizo, Pumpkin Seeds Make s 12

C r udo Assem ble 16 cherrystone clams, scrubbed, rinsed 2 ounces Spanish chorizo 3 ⁄4 cup orange juice 3 tablespoons toasted pumpkin seeds 1 small hot red chile, stemmed, seeded, minced 3 tablespoons minced red onion Cut chorizo into thin slices. Cut slices into fine 3 ⁄4 cup finely di ed tomatillos matchsticks. Spoon the crudo into clam shells. Garnish 2 tablespoons chopped cilantro with chorizo. Sprinkle with pumpkin seeds. 3 tablespoons extra-virgin olive oil 1 1 ⁄2 tablespoons sherry vinegar to taste sea salt to taste ground black pepper

Using a thick towel, grip clam in palm of hand with hinged side of clam facing outward. Hold pointed clam knife in other hand. Keeping clam level, insert the tip of knife between the shell halves at the hinge. Twist to pry shell apart until you hear a snap. Twist knife to open shell. Cut clams out of shell and into a bowl with their juice. Save 12 of the best shell halves. Refrigerate shells. Remove the clams from juice. Discard any shell fragments. Cut into small pieces. Transfer to mixing bowl. Strain 3 tablespoons clam juice into bowl. Fold in remaining ingredients. Season to taste. Refrigerate 3 hours.

6 Two Chefs, One Catch

TwoChefs_4pp_CS55.indd 6-7 9/15/14 2:33 PM Chapter 2 Shells scallops, clams, oyster s, mussels

Scallops Clams Italy Isr ael Malaysia Prosciutto Wrapped Oysters Almond Milk Poached Kam Heong Spicy Clams fennel chile butter Akko Bay Scallops golden fragrance sauce pasta pearls, roasted Chin a cherry tomatoes F r ance Oyster Sugar Pea Stir-Fry Brittany Cockles Marinière szechuan black bean sauce United State s parsnips, white wine, garlic Dill and Orange Peel Scented Mussels Sea Scallops Por t ugal Mexico beluga lentil casserole Pork and Clam Stew Chilled Mussels on Half Shell linguiça, root vegetables papaya, cotija cheese Austr alia Abrolhos Island Diver United State s Spain Scallops Crudo Jerusalem Artichoke Cast-Iron Black Mussels sesame brittle Clam Chowder sherry wine, chorizo, tomatoes celery salt popped corn F r ance United State s Coquilles St. Jacques Oysters Bourbon Street Steamed Mussels Île d’Ouessant Japan andouille, eggplant, cauliflower puree, truffle o Crispy Oysters Tempura okra, baguette tangerine ponzu Taiwan New Zealand Plum Miso Candied Scallops Glo bal Green-Lipped Mussel Bisque green tea noodles Drunken Oysters celery seed orange croutons vodka pomegranate, pisco lime, New Zealand aquavit apple F r ance Hazelnut Dukkah Spiced Piperade Moules Provençale Diver Scallops United State s fennel, garlic, rosé wine blood orange reduction Rockin’ Stellar Oysters mustard seed cream Indi a Goa Mussels Hot Pot curry coconut broth

21

TwoChefs_4pp_CS55.indd 20-21 9/15/14 2:34 PM UNITED STATES

When New O rleans was built under F rench rule in the 1720s, most streets were named in honor of F rance’s royal houses and patron saints. T he royal House of Bourbon gave its name to “R ue Bourbon,” later renamed Bourbon Street by the Americans. T he infamous street is trampled nightly by free-spirited souls who toss beads and make toasts side by side with the ghosts of indulgence. Beyond all the debauchery lies a rich history of architecture, jazz music, and Creole cuisine, garnished with wrought iron and neon signs. Turns out a quintessential American whiskey also takes its name from F rance’s House of Bourbon—bourbon. T his dish is inspired by the multinational heritage that New O rleans is famous for. —r on

Bourbon Street Steamed Mussels Andouille, Eggplant, O kra, Baguette Serves 4

1 baguette Preheat broiler to medium high. Cut bread into 1-inch- 1 ⁄4 cup extra-virgin olive oil thick slices. Drizzle with olive oil. Sprinkle with sea salt to taste sea salt and pepper. Toast under broiler on both sides until to taste ground black pepper golden. Transfer to bread basket. Keep warm. Add butter, 1 2 tablespoons ( ⁄4 stick) unsalted butter onion, and andouille sausage to large stock pot over 1 cup thinly sliced red onion medium heat. Cook 2 minutes or until lightly browned. 1 ⁄2 pound andouille sausage, sliced Add eggplant, mushrooms, bay leaf, and sassafras. Cook 2 cups diced eggplant 4 minutes, stirring often. Add cider, bourbon, okra, 1 cup quartered brown button mushrooms Tabasco sauce, crème fraiche, and mussels. Cover. Cook 1 bay leaf 3 minutes or until liquid comes to boil and steam escapes 1 ⁄2 teaspoon sassafras (filé p wder) from lid. Uncover. Use slotted spoon to rotate shells 1 cup hard apple cider from top to bottom to cook evenly. Cook 5 minutes or 1 ⁄4 cup bourbon until shells open and meat is plump but not overcooked. 8 okra pods, cut in half lengthwise Sprinkle with green onion. Serve family style. 1 ⁄2 teaspoon Tabasco sauce 1 ⁄4 cup crème fraîche 4 pounds black mussels, debearded, scrubbed 1 ⁄4 cup chopped green onion

68 Two Chefs, One Catch

TwoChefs_4pp_CS55.indd 68-69 9/15/14 2:36 PM Chapter 3 Sea Creatures shrimp, cr ab, lo bster , o ct opus, squid

Shrimp United State s F r ance Mexico Blue Crab Quiche Brittany Lobster Fricassee Tomatillo Shrimp Cazuela buckwheat black pepper crust oyster mushrooms, leek, pumpkin seed crema peach brandy Maryland Soft-Shell Crab Fritter Kore a sun-dried cherry grits, smoked Mexico Seoul Street Food Shrimp Pajeon ham vinaigrette Puerto Nuevo–Style Spiny Lobster pear red chile sauce orange pico, almond salsa Mexico United State s Stone Crab Cake Octopus Shrimp Andouille walnut nogada sauce Japan Sausage Lollipops Octopus Takoyaki saffron artichoke sauce Belgium candied garlic dipping sauce Blue Crab Souffl Indone sia frisée lardon salad, walnuts Gree ce Lemongrass Shrimp Satay Cyprus Pickled Octopus cashew mint sauce Lobster feta, mushrooms, oregano Italy Tu nisia Lobster Minestrone Squid “Shop Owner’s” Shrimp pearl barley, pecorino romano F r ance tomato marmalade, ras el hanout Petit Syrah Braised Calamar United State s champignon, pearl onions, fennel Ur uguay Vinalhaven Island Lobster Roll La Costa Shrimp and bibb lettuce, green apple, Spain Corn Souffl ­brioche bun Paprika Chorizo Squid honey coriander vinaigrette almond saffron bomba rice Cayman Island s Crab Rum Point Roasted Lobster Tails Chin a Singapore scotch bonnet herb butter Szechuan Pepper Singapore Finger-Licking Wok-Fried Squid Sticky Crab England water chestnuts, orange sesame broccoli rabe Blue Lobster Saint Aubin hoisin sauce melon nectar Vietn am Tu nisia Kaffir Lime Asian Crab Risotto Date Spinach Stuffed Squid plum wine, ginger, coconut milk tomato chile sauce

77

TwoChefs_4pp_CS55.indd 76-77 9/15/14 2:36 PM TUNISIA

In North Africa, ras el hanout, meaning “head of the shop,” is the shop owner’s coveted spice blend that can include more than thirty ingredients. Spice blending is a competitive craft in the medina, the heart of Tunisia’s capital. T he honor of having a highly desirable blend is the goal of each merchant. With several hundred different spices, dried fl wers, and other exotic ingredients in their repertoire, the final blend varies greatly from merchant to merchant and region to region. Special customers may even receive blends that include Spanish fly (dried green beetles). R as el hanout, a warming spice blend, is not typically used with seafood, but when mixed with almonds and dusted on shrimp, we found the result to be intoxicating. —r on

“Shop Owner’s” Shrimp Tomato Marmalade, R as el Hanout Serves 6

Tomato Marm al ade R as el Hanou t Shrimp 1 tablespoon extra-virgin olive oil 1 tablespoon coriander seeds 2 quarts water 1 ⁄4 cup finely julienne , 1 teaspoon cumin seeds 1 cup dry white wine 1 peeled ginger root ⁄2 teaspoon black peppercorns 1 teaspoon black peppercorns 4 cups diced vine-ripened tomatoes 2 pods green cardamom 1 bay leaf 1 1 tablespoon red wine vinegar ⁄2 cup sliced almonds 1 teaspoon sea salt 1 lemon, zested, juiced 1 teaspoon paprika 6 sprigs thyme 1 1 1 ⁄2 tablespoons honey ⁄8 teaspoon ground allspice 18 shell-on shrimp, size U-15 1 1 small red chile pepper, ⁄4 teaspoon ground turmeric 1 tablespoon almond oil 1 seeded, chopped ⁄2 teaspoon sea salt 1 teaspoon sea salt Combine water, wine, peppercorns, 1 ⁄2 teaspoon ground black pepper Add coriander, cumin, peppercorns, bay leaf, sea salt, and thyme sprigs cardamom, and almonds to skillet in stock pot. Bring to a simmer Add oil to saucepan over medium over medium heat. Toast until over medium high heat. Simmer heat. Add ginger. Cook 1 minute, fragrant, tossing constantly. Transfer 5 minutes. Add shrimp. Cook 3 stirring often. Add remaining to mixing bowl. Add remaining minutes or until shrimp is opaque in ingredients. Bring to simmer. ingredients. Process in small batches center. Drain in colander. Transfer Cook 30 minutes, stirring often, to in coffee grinder to a coarse meal. shrimp to bowl of ice water until well a marmalade consistency. Adjust Store in airtight container. chilled. Remove shell, leaving tail seasoning with salt and pepper if intact. Devein. Pat dry. Toss in bowl needed. Transfer to serving dish. with almond oil. Sprinkle with Ras el Hanout to taste.

88 Two Chefs, One Catch

TwoChefs_4pp_CS55.indd 88-89 9/15/14 2:37 PM Chapter 4 Little Fins snapper, ar cti c char , so le, pompano /Pomfre t, john dor y

Snapper Canada Pompano/Pomfret Indi a Pan-Roasted Arctic Char F iji Kerala Beach Snapper Curry black-eyed pea succotash Fijian Pomfret Fish Balls cashew date basmati pineapple hoisin broth United State s T hailand Blue Corn and Sunflower Lao s Crispy Skin Red Snapper Crusted Arctic Char Rice Paper Wrapped Pompano aromatic sticky black rice apricot kasha pilaf, pickled green papaya, citrus parsley butter tangerine sauce Mexico Red Snapper Margarita Sole Vietn am charred orange tomatillo salsa So uth Afri ca Pompano Indochine Lemon Pepper Sole lemongrass caramel sauce United State s green mung beans, piri piri sauce Opakapaka Snapper Lomi Lomi John Dory papaya seed dressing Scot land F r ance Amber Ale Sole Fingers John Dory en Papillotte F iji caraway potato chips, oyster mushrooms, fennel, Wok-Steamed Whole homemade mustard tomatoes Red Snapper mango pickles United State s Japan Petrale Sole and Crab Pinwheel Wasabi Green Pea Crusted Arctic Char sweet corn, butternut squash, John Dory England vermouth mochi gome, asian pear slaw Horseradish Baked Arctic Char parsnip puree, apples, asparagus England R omania Jersey Island Fillet of Constanta Port John Dory F inland Sole Walnutine Tochitura Orange Peel Pickled Arctic Char golden raisin parsley butter toasted lemon rice beet root jam, cucumber salad

139

TwoChefs_4pp_CS55.indd 138-139 9/15/14 2:40 PM UNITED STATES

T he Historic O ld Bayfront District and marina of coastal Newport, O regon, are dotted with piles of colorful crab pots as flo ts line up on the wide, wooden boardwalk. F ish, salt, and ocean smells fill the air as working fishing vessels come and go, and groups of barking sea lions chase the boats in hope of a big fat meal. At the docks, fishe men unload their morning catch of halibut, lingcod, rockfish, salmon, and petrale sole. Birds flap busily, screeching as they launch into the air and eyeball a crate of pink shrimp and Dungeness crab. T he sweet, mild, and slightly nutty fl vor of Dungeness crab meat wrapped in petrale sole creates the perfect combination of fl vors. In a bind, you can substitute one crabmeat for another or replace it with local pink shrimp. You can also substitute another type of sole for petrale. —BERN ARD

Petrale Sole and Crab Pinwheel Sweet Corn, Butternut Squash, Vermouth Serves 4

Sole F or Br aisi ng Butter nut Squ ash 2 tablespoons unsalted butter 1 cup vermouth wine 4 cups diced butternut squash 1 cup sliced leeks, white part only 1 tablespoon tarragon leaves 2 cups packed, stemmed kale, 1 ⁄2 cup finely di ed, peeled carrots 6 cloves garlic, smashed small inner leaves only 1 1 ⁄2 cup finely di ed celery 1 cup corn kernels ⁄2 cup dried cranberries 1 1 cup sliced button mushrooms as needed canola oil spray ⁄4 cup chopped, toasted pecans 2 tablespoons chopped parsley to taste sea salt, ground black pepper, 2 tablespoons butter 1 ⁄4 teaspoon paprika and paprika 2 tablespoons honey 1 ⁄2 pound crabmeat, shelled to taste sea salt 1 ⁄2 cup cottage cheese Combine wine, tarragon, and garlic to taste cayenne pepper to taste sea salt in roasting pan. Place stuffed sole to taste ground black pepper fillets, seam side down, into pan Combine all ingredients in mixing 8 petrale sole fillet , boneless, skinless Sprinkle corn in between sole. Spray bowl. Transfer to casserole dish. (4 ounces each) sole with canola oil. Season with salt, Cover. Bake in oven 25 minutes or pepper, and paprika. Tent with foil. until squash is tender. Preheat oven to 375°F. Add butter Transfer to oven. Braise 18 minutes to saucepan over medium heat. or until stuffing in center of sole i Add leeks, carrots, celery, and hot. Remove sole and squash from mushrooms. Cook 5 minutes or oven. Turn off oven. Divide squash until all liquid is evaporated, stirring between four warm serving plates. often. Transfer to mixing bowl. Place sole atop squash. Place in oven Combine with parsley, paprika, crab, to keep warm. Transfer liquid, corn, and cottage cheese. Season with salt and all contents of braising pan to and pepper. Lay petrale sole fillet blender. Puree until smooth. Strain on flat su face, skin side up. Spoon through colander. Season with salt crabmeat mixture onto thickest and pepper if necessary. Spoon sauce edge of sole. Roll up fillet. Set aside. onto plates. Repeat with remaining fillets. Little Fins 169

TwoChefs_4pp_CS55.indd 168-169 9/15/14 2:42 PM Chapter 5 Big Swimmers salmon , mahi mahi, bass, cod , mon kfi sh

Salmon Co sta R ica Cod Italy Mahi Mahi Pescador Por t ugal Tarragon Pesto Crusted Salmon almond cilantro rice Porto Moniz Bacalhau butternut leek farro crispy goat cheese potatoes, anise Cambodi a infused raisins F r ance Khmer Mahi Mahi Amok Olive Oil Poached Salmon jasmine tea rice, curry broth Kore a crushed fennel potatoes Chungcheong Province Kalbi Per u Glazed Cod Canada Layered Mahi Mahi Causa vegetable bibimbap Cedar Plank Smoked Salmon organic egg, avocado, pepitas green apple grape slaw Hungar y Br azil Cod in Paprika Cream Isr ael Tempero Baiano Mahi Mahi poppy seed pinched noodles Falafel Crusted Salmon hearts of palm, mango, wilted greens, tahini sauce brazil nuts Canada New Brunswick Codfish Cake Scot land Bass endive salad, canuck ketchup Apple Cider Braised Salmon Chile warm green bean salad Sea Bass a la Plancha Monkfish queso fresco bread (cuñapes), Italy Japan pebre verde Marsala Braised Monkfish Black and White Sesame Osso Buco Coated Salmon F r ance cremini polenta, almond orange miso sauce, soba noodles Loup de Mer in Sea Salt Crust gremolata absinthe fennel cream Tu r key Indi a Salmon “Balik Pilaki” Taiwan Tandoori Monkfish Skewers root vegetables, feta cheese Black Bass in Bamboo Steamer banana mint raita sesame eggplant noodles United State s Mor o cco SoCal Salmon Burger Tanzania Monkfish Eggplant agine ancho chile aioli Zanzibar Black Sea Bass apricot harissa sauce goat cheese ugali Mahi Mahi F r ance Cuba United State s Bacon Wrapped Monkfish ail Mahi Mahi Mojo de Habanero Maryland Wild Striped Bass fennel coulis, rosemary peaches vanilla boniato broad bean casserole 189

TwoChefs_4pp_CS55.indd 188-189 9/15/14 2:43 PM SPAIN

F or over a century, from July to September, fishe men in the Bay of Biscay in Spain’s Basque region have caught bonito del norte, otherwise known as albacore tuna, with hooks and lines— an ecologically friendly method! Beneath the vaulted ceiling of San Sebastián’s central market, stalls are filled with seafood, vegetables, and cheeses. Hanging from the rafters, the cured, tender, sweet, and lightly smoked Bayonne ham is a specialty of the area. Combining the bright fl vors of the albacore, ham, Manchego, and local market vegetables is a hallmark of Basque cuisine. —BERN ARD

Basque Albacore Crudo Serrano Ham, Apricot, Shaved Manchego Serves 4

Vegetables Prese ntatio n 2 tablespoons olive oil 4 apricots, halved, pitted 1 ⁄2 cup finely di ed carrot as needed canola oil spray 1 ⁄2 cup finely di ed red onion 1 teaspoon granulated sugar 1 3 ⁄2 cup finely di ed yellow beets ⁄4 pound albacore tuna loin, center-cut 2 cloves garlic, thinly sliced to taste sea salt 2 tablespoons sherry vinegar to taste ground black pepper 1 1 teaspoon honey ⁄4 cup toasted, shelled pistachios 1 ⁄8 teaspoon dried oregano 8 slices serrano ham to taste sea salt 12 leaves basil to taste ground black pepper 1 ounce Manchego cheese 1 ⁄4 cup quartered, pitted green olives 1 tablespoon extra-virgin olive oil

Add oil to skillet over medium heat. Add carrot, onion, Preheat broiler to high. Line apricots, cut side up, on and beets. Cook 2 minutes, stirring constantly. Add baking sheet. Spray lightly with canola oil. Sprinkle top garlic, vinegar, honey, and oregano. Cook until liquid of apricots evenly with sugar. Broil 3 minutes or until evaporates. Season with salt and pepper. Toss in green caramelized. Set aside to cool. Place tuna in freezer 1 1 olives. Transfer to large platter, spreading to cool quickly. hour before plating. Using sharp knife, cut tuna into ⁄4- inch slices. Arrange on serving platter. Season with salt and pepper. Spoon Vegetables in center of tuna. Garnish with apricots, pistachios, serrano ham, and basil leaves. Shave Manchego atop. Drizzle with olive oil.

Kings of the Ocean 257

TwoChefs_4pp_CS55.indd 256-257 9/15/14 2:46 PM Chapter 7 One-Pot Meals Sea T re asure s

Spain F r ance Per u Catalonian Paella Quick and Easy Bouillabaisse Arequipa Friday Chupe pork shoulder, sun-dried chile garlic rouille queso fresco egg salpique ­tomatoes, saffron Italy United State s Livorno Mercato Louisiana Bayou Jambalaya Pescheria Ciuppin andouille, blue crab, chicken anise pepper croutons

O ne-pot cooking is considered a catchall for fishe men’s catch of the day. O ften thought of as the “peasant” or more common way of eating, one-pot cookery is typical in the coastal regions of the world and is an easy cook- ing method that can make use of a large variety of ingredients. Around the globe, fishe men prepare traditional fish stews or hot pots using their catch surplus. White-fleshed fish, crustaceans, shellfish, leftover fish bones, and the ever-fl vorful cheek meat found in the head of the largest fish are coveted ingredients. Each region of the world has its traditional one-pot dish, such as the classic F rench bouillabaisse, hot pot in China, paella in Spain, and pho in Vietnam, to name a few. T he harmony of fl vors and tex- tures allows seafood to be the star. O ne-pot cooking is delicious, therapeu- tic, and highly nutritious. It will rejuvenate your mind, body, and spirit as each fl vor sails onto your palate.

305

TwoChefs_4pp_CS55.indd 304-305 9/15/14 2:49 PM SPAIN

Paella is a rice casserole, traditionally cooked over a wood fi e, that originated in the farmhouses of Valencia, although its name is a Catalonian word that means “pan.” Paella describes both the round, double-handled steel cooking vessel and the dish itself. O riginally paella was cooked in the open air of Valencia’s countryside using a variety of meats, including duck and snails. As the popularity of the dish expanded to the coast, seafood was used instead. Soon the dish spread across Spain, and many mixed versions were created, influen ed by each region’s offerings. In the northeast of Spain, along Catalonia’s Costa Brava, the paella is filled with shellfish. T he most important part of any paella is the socarrat—a toasted layer of rice at the bottom of the pan that lends its pleasant smokiness to the broth. —r on

Catalonian Paella Pork Shoulder, Sun-Dried Tomatoes, Saff on Serves 6

2 tablespoons olive oil from sun-dried tomatoes Heat olive oil in large, deep skillet or paella pan over 1 1 ⁄2 pounds boneless pork shoulder, medium-high heat. Season pork with salt and pepper. 1 trimmed, cut in ⁄2-inch cubes Add to skillet. Brown on all sides. Add chorizo, onion, to taste sea salt bell peppers, chile peppers, and garlic to skillet. to taste ground black pepper Cook 2 minutes. Fold in rice. Cook 1 minute, stirring 4 ounces Spanish chorizo sausage, finely di ed continuously. Add sherry, saffron, and sun-dried 1 cup diced red onion tomatoes. Bring to boil. Add broth. Bring to simmer. 1 cup diced, seeded red bell peppers Reduce heat to low. Stir once. Cover. Cook for 10 2 serrano chile peppers, thinly sliced minutes. Season shrimp with salt and pepper. Add to 6 cloves garlic, minced skillet along with mussels and clams, nestling them into 2 cups paella rice or Arborio rice rice mixture. Cover. Cook 5 minutes. Slice calamari tubes 1 1 ⁄2 cup sherry wine into ⁄2-inch rings. Add to skillet along with tentacles 1 ⁄2 teaspoon saff on threads and peas. Cover. Cook 5 minutes or until all seafood is 1 cup sliced sun-dried tomatoes in oil cooked. Remove from heat. Squeeze lemon juice atop. 3 cups vegetable broth Drizzle with extra-virgin olive oil. Garnish with oregano. 8 shrimp, size U-15, shell on, butterflied 1 pound black mussels, beards removed, scrubbed 1 pound manila clams, scrubbed 1 ⁄2 pound calamari tubes and tentacles, cleaned 1 ⁄2 cup fresh raw green peas 1 lemon, halved 2 tablespoons extra-virgin olive oil 6 sprigs oregano

306 Two Chefs, One Catch

TwoChefs_4pp_CS55.indd 306-307 9/15/14 2:49 PM Wok Wooden Spoons Two types of woks are available on the market. One has Bernard has a kitchen fetish—wooden spoons. His col- Index handles on both sides, and the other has a single long han- lection of different shapes, sizes, and types of wood from dle on one side. Both are multipurpose and can be used around the world is used on a daily basis. Ron likes them ARCTIC CHAR, 153, 316 Fennel Chile Butter, 59 COD, 232–33, 316 for stir-frying, deep-frying, poaching, and bamboo steam- for being nonconductive and easy on pots and pans—per- Blue Corn and Sunflower Crusted Citrus Parsley Butter, 161 Chungcheong Province Kalbi Glazed ing. The best woks are made from carbon steel and can fect for risotto. We both agree they make great serving Arctic Char, 161 Golden Raisin Parsley Butter, 170 Cod, 236 be seasoned in the same way as cast iron. It has pores that utensils for family-style dishes, bringing a note of earthi- Horseradish Baked Arctic Char, Scotch Bonnet Herb Butter, 114 Cod in Paprika Cream, 239 absorb oil and seal when heated. The more you use your ness to the table. 154–55 New Brunswick Codfish Cake, wok, the more seasoned and nonstick it becomes. Using a Orange Peel Pickled Arctic Char, 157 CALAMARI 240–41 wok ring over the stovetop distributes heat up the sides of Pan-Roasted Arctic Char, 158 (See Squid) Porto Moniz Bacalhau, 234–35 the wok, simulating the pit cooking of China. Owning a wok means you are ready for a quick and easy dinner. AROMATIC CASSEROLE COOKING TECHNIQUES, 319–21 Aromatic Sticky Black Rice, 144 Beluga Lentil Casserole, 29 Broad Bean Casserole, 231 COUSCOUS BASS, 220–21, 316 Potato Casserole, 293 Date Spinach Stuffed Squid, 136 Black Bass in Bamboo Steamer, 227 Swordfish Chermoula Casserole, 27 Pasta Pearls, 26 Finistère Bar Sea Bass Tartare, 14 Loup de Mer in Sea Salt Crust, 224 CHEESE CRAB, 93–95, 316 Maryland Wild Striped Bass, 231 Cotija Cheese, Chilled Mussels on Blue Crab Soufflé, 10 Sea Bass a la Plancha, 223 Half Shell, 64 Blue Crab Quiche, 100 Zanzibar Black Sea Bass, 228 Feta Cheese, Salmon, 205 Broth, Kaffir Lime Asian Crab Feta Cheese, Cypress Pickled Risotto, 99 BEVERAGES Octopus, 127 Kaffir Lime Asian Crab Risotto, 9 Brandy Goat Cheese, Crispy, Cheese Louisiana Bayou Jambalaya, 309 Peach Brandy, Brittany Lobster Potatoes, 234 Mayland Soft-Shell Crab Fritter, 102 Fricassee, 118 Goat Cheese Ugali, 228 Petrale Sole and Crab Pinwheel, 169 Pisco Lime, 55 Manchego Cheese, Basque Albacore Singapore Finger-Licking Sticky Rum Crudo, 257 Crab, 96 Rum Tomato Marmalade, 258 Parmesan Gnocchi, 274–75 Stone Crab Cake, 105 Vodka Pecorino Romano Cheese, Lobster Vodka Pomegranate, 55 Minestrone, 110 DRESSINGS, MARINADE, OILS, VINEGARS BREAD/CROUTONS/CRUST/ CHIPS Ancho Chile Aioli, 206 DOUGH Cumin Tortilla Chips, 10 Beet Root Jam, 157 Bread Saraway Potato Chips, 167 Black Truffle Oil, Coquilles St. Queso Fresco Bread, 223 Jacques Île d’Ouessant, 33 Roll, Vinalhaven Island Lobster, 113 CHUTNEY Brittany Cockles Marinière, 45 Croutons Red Pepper Papaya Chutney, 289 Cedar Plank Smoked Salmon Anise Pepper Croutons, 313 Marinade, 196 Celery Seed Orange Croutons, 71 CLAMS, 39–41 Escabeche Marinade, Port Shepstone Crust Brittany Cockles Marinière, 45 Mahi Mahi Escabeche, 13 Buckwheat Black Pepper Crust, 100 Cíes Islands Clam Crudo, 6 Grapefruit, 294 Dill Orange Peel Crust, 29 Jerusalem Artichoke Clam Chowder, Halibut, Marinade, 294 Dough 49 Honey Coriander Vinaigrette, 90 Hush Puppies, Ginger Beer, 272 Kam Heong Spicy Clams, 42 Lobster Marinade, Puerto Nuevo– Parmesan Gnocchi, 274–75 Livorno Mercato Pescheria Ciuppin, Style Spiny Lobster, 120–21 313 Papaya Seed Dressing, 149 BUTTER/CREAM Pork and Clam Stew, 46 Pork Marinade, and Clam Stew, 46 Mustard Seed Cream, 56 Shrimp + Marinade, 87

326 Two Chefs, One Catch 327

TwoChefs_4pp_CS55.indd 326-327 9/15/14 2:50 PM Ham, Smoked, Vinaigrette, 103 Butternut Leek Farro, 192 Lobster Minestrone, 110 Cremini Mushrooms, Polenta, 244 Máncora Beach Oysters, 9 PRESERVES Salmon, Vinaigrette, Olive Oil Goat Cheese Ugali, 228 Puerto Nuevo–Style Spiny Lobster, Oyster Mushrooms, Brittany Lobster Oyster Sugar Pea Stir-Fry, 60 (See Relish, Preserves, Salsa) Poached, 195 Grits, Sun-Dried Cherry, 102 120–21 Fricassee, 118 Prosciutto Wrapped Oysters, 59 Vinaigrette, Wasabi Tangelo, 17 Lentil, Beluga, Casserole, 29 Rum Point Roasted Lobster Tails, 114 Shiitake Mushrooms, 236, 301 Rockin’ Stellar Oysters, 56 QUICHE Wasabi Oil, 302 Lentil, Green, Mujadara, 276 Vinalhaven Island Lobster Roll, 113 Blue Crab Quiche, 100 Lentils, Black Beluga, 9 MUSSELS, 62–63 PANCAKES EGGS Pearl Barley, Lobster MACKEREL, 316 Arequipa Friday Chupe, 314 Buckwheat Blini, 5 RELISH, PRESERVES, SALSA Sunny-Side-Up Quail Egg, 14 Minestrone, 110 Shime Saba Mackerel, 17 Bourbon Street Steamed Mussels, 68 Oyster, Takoyaki, 124–25 Relish Pilaf, Apricot Kasha, 161 Cast-Iron Black Mussels, 67 Shrimp, Seoul Street Food, Caponata, Pot Roast and, 262 FRUIT, 317 Polenta, Cremini, 244 MAHI MAHI Chilled Mussels on Half Shell, 64 Pajeon, 83 Red Pepper Papaya Chutney, 289 Apples and Asparagus, 154 Poppy Seed Pinched Noodles, 239 Escabeche, 13 Goa Mussels Hot Pot, 75 Preserves Apricot, Basque Albacore Khmer Mahi Mahi Amok, 215 Green-Lipped Mussel Bisque, 71 PASTA Rum Tomato Marmalade, 258 Crudo, 257 GROUPER Layered Mahi Mahi Causa, 216 Piperade Moules Provençale, 72 Green Tea Noodles, 34 Tomato Marmalade, 88 Apricot, Harissa Sauce, 249 Arequipa Friday Chupe, 314 Mahi Mahi Mojo de Habanero, 211 Limoncello Orzo, 298 Salsa Apricot, Kasha Pilaf, 161 Mahi Mahi Pescador, 212 NUTS Pasta Pearls, 26 Charred Orange Tomatillo Salsa, 146 Aquavit Apple, 55 HALIBUT, 290–91, 316 Port Shepstone Mahi Mahi Almond Cilantro Rice, 212 Poppy Seed Pinched Noodles, 239 Almond Salsa, 120 Avocado Crema, 283 Aromatic Madeira Scented Escabeche, 13 Almond, Gremolata, 245 Sesame Eggplant Noodles, 227 Avocado, Mahi Mahi, 216 Halibut, 293 Tempero Baiano Mahi Mahi, 219 Almond Salsa, 120 Soba Noodles, 202 RICE Banana, Mint Raita, 246 Halibut Sashimi, 302 Brazil Nuts, Hearts of Palm, 219 Almond Cilantro Rice, 212 Cashew Date Basmati, 142 Hong Kong–Style Steamed MARINADE Peanut, Javanese, Sauce, 261 PICKLING/PRESERVING Almond Saffron Bomba Rice, 133 Figs, Roasted, 298 Halibut, 301 (See Dressings, Marinade, Oils, Walnuts, Frisée Lardon Salad, 106 Cypress Pickled Octopus, 127 Aromatic Sticky Black Rice, 144 Fuyu Persimmons, Máncora Beach Leek Parsley Coated Halibut, 297 Vinegar) Mango Pickles, 150–51 Green Lentil Mujadara, 276 Oysters, 9 Marinade, Halibut, 294, 301 OCTOPUS, 122–23, 316 Orange Peel Pickled Arctic Char, 157 Jasmine Tea Rice, 215 Grapefruit Dressing, 294 Peach Bourbon Basted Halibut MEAT, 317 Cypress Pickled Octopus, 127 Pickled Green Papaya, 176 Louisiana Bayou Jambalaya, 309 Green Papaya, Pickled, 176 Steak, 294 Andouille Sausage, Louisiana Bayou Octopus Takoyaki, 124–25 Mochi Gome, 184 Kumquat, Aromatic Madeira Savelletri Baked Halibut, 298 Jambalaya, 309 POMFRET Pompano Indochine, 178 Scented Halibut, 293 Catalonian Paella, 306 OILS (See Pompano) Risotto, Kaffir Lime Asian Crab, 9 Lemons, Preserved, 279 HERBS, 317 Chorizo Batata, 284 (See Dressings, Marinades, Oils, Toasted Lemon Rice, 187 Mango, Hearts of Palm, 219 Fennel Chile Butter, 59 Chorizo, Cast-Iron Black Mussels, 67 Vinegar) POMPANO, 172–73, 316 Vegetable Bibimbap, 236 Mango Pickles, 150–51 Fennel Coulis, 250 Chorizo, Cíes Islands Clam Crudo, 6 Fijian Pomfret Fish Balls, 175 Melon Nectar, 117 Fennel Cream, Absinthe, 224 Ham, Serrano, 257 ONE-POT MEAL, 305 Pompano Indochine, 178 SALAD Papaya, Chilled Mussels on Half Fennel, Crushed, Potatoes, 195 Ham, Smoked, Vinaigrette, 103 Arequipa Friday Chupe, 314 Rice Paper Wrapped Pompano, Cucumber Salad, 157 Shell, 64 Falafel, 198 Pork and Clam Stew, 46 Black Beluga Lentils, Casserole, 29 176–77 Endive Salad, 241 Peaches, Bourbon Basted Halibut Pork Marinade, 46 Broad Bean Casserole, 231 Frisée Lardon Salad, 106 Steak, 294 JOHN DORY, 180–81, 316 Prosciutto Wrapped Oysters, 59 Catalonian Paella, 306 POTATOES Green Apple Grape Slaw, 196 Peaches, Rosemary, 250 Constanta Port John Dory Sausage—Bourbon Street Steamed Livorno Mercato Pescheria Crispy Goat Cheese Potatoes, 234 Green Bean, Warm, Salad, 201 Pear Red Chile Sauce, 83 Tochitura, 187 Mussels, 68 Ciuppin, 313 Crushed Fennel Potatoes, 195 Orange, Jicam, Salad, 283 Pineapple Hoisin Broth, 175 John Dory en Papillote, 183 Shrimp Andouille Sausage Louisiana Bayou Jambalaya, 309 Parmesan Gnocchi, 274–75 Pear, Asian, Slaw, 184 Pink Grapefruit, Máncora Beach Wasabi Green Pea Crusted John Lollipops, 84 Monkfish Eggplant agine, 249 Potato Casserole, 293 Oysters, 9 Dory, 184 Pot Roast and Caponata, 262 Potato Puree, 216 SALMON, 190–91, 316 Plantains, 265 MONKFISH, 242–43, 316 Potato Casserole, 293 Saraway Potato Chips, 167 Apple Cider Braised Salmon, 201 Pomegranate, Vodka, 55 LEGUMES Bacon Wrapped Monkfish ail, 250 Quick and Easy Bouillabaisse, 310–11 Sweet Potatoes, Chorizo Batata, 284 Black and White Sesame Coated Raisins, Anise Infused, 234 Black Bean Sauce, Szechuan, 60 Marsala Braised Monkfish Osso Swordfish Chermoula Casserole, 27 Sweet Potatoes, Peach Bourbon Salmon, 202–03 Tangerine, Sauce, 177 Broad Bean Casserole, 231 Buco, 244–45 Basted Halibut Steak, 294 Cedar Plank Smoked Salmon, 196 Watermelon, Halibut Sashimi, 302 Green Bean, Warm, Salad, 201 Monkfish Eggplant agine, 249 ONO Sweet Potatoes, Vanilla Boniatos, 211 Falafel Crusted Salmon, 198–99 Mung Beans, Green, 165 Tandoori Monkfish Skewers, 24 Hawaii Ono Sashimi, 18 Wrinkled Potatoes, 287 Olive Oil Poached Salmon, 195 GRAINS Salmon “Balik Pilaki,” 205 Almond Gremolata, 245 LOBSTER, 108–09, 316 MUSHROOMS OYSTERS, 50–51 POULTRY SoCal Salmon Burger, 206 Anise Pepper Croutons, 313 Blue Lobster Saint Aubin, 117 Button Mushrooms, Cypress Pickled Crispy Oysters Tempura, 52 Chicken, Louisiana Bayou Steelhead Caraway Gravlax, 5 Anise Infused Raisins, 234 Brittany Lobster Fricassee, 118 Octopus, 127 Drunken Oysters, 55 Jambalaya, 309 Tarragon Pesto Crusted Salmon, 192

328 Index Index 329

TwoChefs_4pp_CS55.indd 328-329 9/15/14 2:50 PM SALSA Lemongrass Caramel Sauce, 178 SOLE, 162–63, 316 Petit Syrah Braised Calamar, 130 Sicilian Tuna Pot Roast, 262 Okra, Bourbon Street Steamed (See Relish, Preserves, Salsa) Mojo, Mahi Mahi, 211 Amber Ale Sole Fingers, 166–67 Szechuan Pepper Wok-Fried Spicy Tuna Hand Roll, 266 Mussels, 68 Pebre Verde, 223 Jersey Island Fillet of Sole Squid, 134 Thon Roti de Martinique, 258 Parsnip, Puree, 154 SAUCE, COLD Rum Tomato Marmalade, 258 Walnutine, 170 Pea, Black-Eyed, Succotash, 158 Absinthe Fennel Cream, 224 Tangerine Sauce, 177 Lemon Pepper Sole, 164–65 STIR-FRY VEGETABLES, 317 Petit Syrah Braised Calamar, Apricot Harissa Sauce, 249 Petrale Sole and Crab Pinwheel, 169 Oyster Sugar Pea Stir-Fry, 60 Asparagus, and Apples, 154 Vegetables, 130 Avocado Crema, 283 SCALLOPS, 23–25, 316 Sesame Broccoli Rabe, Stir-Fry, 96 Beet Root Jam, 157 Red Bell Peppers, Mojo Picon, 286 Banana Mint Raita, 246 Abrolhos Island Diver Scallops SOUFFLÉ Singapore Finger-Licking Sticky Bok Choy, 301 Red Pepper Papaya Chutney, 289 Black Rice Sauce, Aromatic Crudo, 30 Corn Soufflé, 9 Crab, 96 Broad Bean, Casserole, 231 Root Vegetables, 205 Sticky, 144 Almond Milk Poached Akko Bay Blue Crab Soufflé, 10 Broccoli Rabe, Sesame, Stir-Fry, 96 Squid Vegetables, 134 Blood Orange Reduction, Scallops, 26 SWORDFISH, 268–69, 316 Broth, Vegetable, 310 Sun-Dried Tomatoes, Catalonian Scallops, 36 Arequipa Friday Chupe, 314 SOUP, BROTH, CHOWDER, STEW Livorno Mercato Pescheria Butternut Squash, 169 Paella, 306 Candied Garlic Dipping Sauce, Coquilles St. Jacques Île Artichoke, Jerusalem, Clam Ciuppin, 313 Carrot, Sambal, 13 Tomatoes, Oven Roasted, 297 124, 125 d’Ouessant, 33 Chowder, 49 Pomegranate Infused Swordfish, 27 Cauliflowe , Puree, 33 Tomatoes, Roasted Cherry, 26 Canuck Ketchup, 240 Dill and Orange Peel Scented Sea Bisque, Green-Lipped Mussel Swordfish Chermoula Casserole, 27 Celery Salt Popped Corn, 49 Tuna, Basque Albacore Crudo, Carrot Sambal, Mahi Mahi, 13 Scallops, 29 Bisque, 71 Swordfish Piccata, 274–7 Corn, Sweet, 169 Vegetables, 257 Cashew Mint Sauce, 87 Hazelnut Dukkah Spiced Diver Broth, Kaffir Lime Asian Crab Swordfish rapped in Vine Eggplant, Bourbon Street Steamed Vegetable Bibimbap, 236 Cashew, Spicy, Sauce, 2 Scallops, 36 Risotto, 99 Leaves, 271 Mussels, 68 Wilted Greens, 198 Chile Garlic Rouille, 311 Plum Miso Candied Scallops, 34 Califlower Puree, 3 Turks and Caicos Barbecued Eggplant, Monkfish, agine, 249 Clam Sauce, 42 Curry Coconut Broth, Goa Mussels Swordfish, 27 Eggplant, Sunomono, 18 WINE AND SPIRITS Crab Sauce, 96 SHARK, 280–81, 316 Hot Pot, 75 Falafel, 198 Pisco Granita, Máncora Beach Kalbi Glaze, 236 Cabo Shark Tacos, 283 Livorno Mercato Pescheria TOOLS AND UTENSILS, 322–26 Hand Roll, Vegetable, 266 Oysters, 9 Lemon Ponzu, Meyer, 266 Chimichurri Shark Steak, 284 Ciuppin, 313 Hearts of Palm, 219 Plum Wine, Risotto, 99 Mustard Seed Cream, 56 Jerk Spiced Shark Loin, 289 Lobster Minestrone, 110 TUNA, 254–55, 316 Jersey Island Fillet of Sole Walnutine, Rosé wine, Piperade Moules Mustard, Homemade, 166 Shark Bites, 286–87 Pineapple Hoisin Broth, 175 Ahi Tuna Tiger Eye, 2 Vegetables, 170 Provençale, 72 Orange Hoisin Sauce, 134 Pork and Clam Stew, 46 Bali Tuna Spears, 261 John Dory en Papillote, Sherry Wine, Cast-Iron Black Orange Miso Sauce, 203 SHRIMP, 78–79, 316 Quick and Easy Bouillabaisse, Basque Albacore Crudo, 257 Vegetables, 183 Mussels, 67 Peanut, Javanese, Sauce, 261 Arequipa Friday Chupe, 314 310–11 Island Spiced Albacore Tuna, 265 Leek Parsley Coated Halibut, 297 Pear Red Chile Sauce, 83 Fijian Pomfret Fish Balls, 175 Shrimp, Arequipa Friday Chupe, 314 Livorno Mercato Pescheria Leek, Brittany Lobster Fricassee, 118 YELLOWTAIL, 316 Piri Piri Sauce, 164 La Costa Shrimp and Corn Ciuppin, 313 Leek, Butternut, Farro, 192 Pumpkin Seed Crema, 80 Soufflé, 9 SPICES Raisin Parsley Butter, Golden, 170 Lemongrass Shrimp Satay, 87 Curry Paste, Mahi Mahi, 215 Red Bell Peppers, Mojo Picon, 286 Louisiana Bayou Jambalaya, 309 Five-Spice, 301 Red Pepper Papaya Chutney, 289 Pancakes, 83 Hazelnut Dukkah Spice, 36 Saffron Artichoke Sauce, 84 Seoul Street Food Shrimp Pajeon, 83 Island Spice, 265 Salmon Marinade, 196 “Shop Owner’s” Shrimp, 88 Kerala Beach Snapper Curry, 142–43 Shrimp, Cocktail Sauce, 10 Shrimp Andouille Sausage Khmer Mahi Mahi Amok, 215 Tahini Sauce, 199 Lollipops, 84 Ras el Hanout, 88 Tangerine Ponzu, 52 Tomatillo Shrimp Cazuela, 80 Saffron, 306 Tempura Batter, 2, 52 Wild Baja Shrimp Cocktail, 10 Sesame Brittle, 30 Tomato Chile Sauce, 136 Sesame, Black and White, Coated Walnut Nogada Sauce, 105 SNAPPER, 140–41, 316 Salmon, 202–03 Yogurt Sauce, Zaatar, 271 Crispy Skin Red Snapper, 144 Sesame Broccoli Rabe Stir-Fry, 96 Kerala Beach Snapper Curry, 142–43 Sesame Eggplant Noodles, 227 SAUCE, HOT Livorno Mercato Pescheria Bass Sauce, 228 Ciuppin, 313 SQUID, 128–29, 316 Black Bean Sauce, Szechuan, 60 Opakapaka Snapper Lomi Lomi, 149 Date Spinach Stuffed Squid, 136 Constanta Port John Dory Red Snapper Margarita, 146 Livorno Mercato Pescheria Tochitura, 187 Wok-Steamed Whole Red Snapper, Ciuppin, 313 Fennel Coulis, 250 150–51 Paprika Chorizo Squid, 133

330 Index Index 331

TwoChefs_4pp_CS55.indd 330-331 9/15/14 2:50 PM