Date :: October 26, 2008
Subject :: Cru Cafe takes 1st Place at 2008 SSI Festival
Praline Encrusted Striped Bass,
Roasted Spaghetti Squash, and
Fava Bean Succotash
Serves 6 people
Spaghetti Squash:
2 large spaghetti squash
¼ cup brown sugar
¼ cup butter
Salt and pepper to taste
Cut the squash in half. Remove the seeds and replace with butter and brown sugar. Salt and pepper to taste. Roast in the oven at 425° until fork tender. With a fork, remove the meat of the squash being careful to keep the squash from turning into mush.
Striped Bass and Praline Crust:
6 – 6 oz portions striped bass
Olive oil
Salt and pepper
½ lb toasted pecans, rough chopped
½ cup, brown sugar
½ cup unsalted butter
Pinch nutmeg
Pinch cinnamon
Place the pecans in a food processor and pulse a couple of times. Add the butter, brown sugar and salt and pepper. Continue to pulse until the mixture is well mixed and smoother but with some pecan chunks. Set aside at room temperature. Pre-heat a large sauté pan on medium. Make sure there is no moisture on the striped bass, pat with a dry clean towel if necessary. Salt and pepper both sides of the filet. Heat the sauté pan up on medium high and with enough olive oil to lightly coat the bottom. Place the bass in the pan. Do not touch for at least 3-4 min. When the bass is no longer sticking to the bottom of the pan turn it over and sear the other side. Coat the seared bass with the praline crust and continue to cook for an additional 3-4 min. Finish in the oven at 375° until the bass is no longer translucent. Remove from oven and set aside.
Succotash:
2 cups fava beans
2 ears yellow corn
Olive oil
2 T garlic, chopped
3 T shallots, chopped
2 red pepper, brunoise
2 poblano pepper, brunoise
1 red onion, brunoise
½ cup white wine
Butter to finish
Salt and pepper to taste
(You can add some apple smoked bacon to the succotash for additional flavor or you can keep the dish a meatless)
Blanch the fava beans in salted boiling water. When tender remove from boiling water and cool in ice water, then strain. Remove the shell from each individual bean. Cut the kernels off the cob. Preheat a large sauté pan on medium high, then add olive oil to coat the bottom. Add garlic and shallots and sauté until translucent. Add corn, peppers and onion and more oil if necessary. Sauté for a couple of minutes to blend flavors. Add fava beans and deglaze the pan with wine; reduce by half. Salt and Pepper to taste and finish with the butter. Place the succotash on the plate first, then top with the squash and lastly the encrusted bass.