Sweet Grown Alabama Recipes

Ingredients:

• 1 pound Sweet Grown Alabama skinless red snapper
• ¼ cup all-purpose flour
• ¼ cup butter
• 1 quart fish stock
• 1 lemon squeezed
• 1 tablespoon lemon rind
• Salt and white pepper

Instructions:

1. Cut snapper filets into 1 inch in diameter and 2 inch in length strips. Once filleted place back in the cooler till your poaching liquid is ready.

2. Poaching liquid: add butter to a 10 inch sauté pan, melt on low heat, then whisk in flour. And cook the roux for about 5-7 minutes on medium heat.

3. The roux will then be a white roux, add half of the fish stock to the pan then whisk together and bring to a boil. If it is too thick add 2 other cups of fish stock. The poaching liquid needs to be as thick as the soup. Once to a boil turn it to a low simmer and simmer for 10 minutes. Add enough salt and white pepper to your desired flavor, after the simmer.

4. Add in lemon juice and lemon zest and whisk together.

5. If the sauce gets too thick add more stock.

6. On the lowest heat add the snapper filet in batches. If the filet is not submerged fully then turn the filet every 45 seconds. This will only take 4-6 minutes. Only cook fish to 145F or just when it begins to flake.

7. Remove from poaching liquid and lest it rest on a plate. Brush on miso glaze.

 

For the miso glaze

Ingredients:

• 1/4 cup of red miso
• 1 tablespoon soy
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 tablespoons red snapper poaching liquid

Instructions:

1. Add all ingredients to a mixing bowl, and whisk until fully combined.

2. Use a pastry brush and lightly coat the top of the cooked red snapper. This really enhances the flavor of the red snapper.

 

The dressing: Ginger Vinaigrette

Ingredients:

• 2 ½ tablespoon rice vinegar
• 1 teaspoon fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons maple syrup
• 1 teaspoon sesame oil
• 2 teaspoons Thai sriracha
• 1 tablespoon fresh ginger
• 2 fresh garlic cloves
• ¼ teaspoon salt
• Pinch of white pepper or fine black pepper

Instructions:

1. Clean and peel the ginger and garlic then rough cut the pieces. This will make for a smoother sauce.   Discard the peelings into compost.

2. Add all the ingredients to the blender then blend till smooth.

3. Taste the vinaigrette and season with more salt and pepper to your liking.

4. This dressing works well with slaw and salad recipes!

 

The Kohlrabi Slaw

Ingredients:

• 1 cup spiral cut kohlrabi
• ½ cup spiral cut radishes
• ½ cup spiral cut carrots
• 2 tablespoons minced red jalapenos
• 2 teaspoons salt
• 1 teaspoon sugar

Instructions:

1. Clean and peel vegetables, discard peels in a compost bin. Using a spiral vegetable cutter. Cut carrots, kohlrabi, radishes and minced jalapenos.

2. Toss cut vegetables with sugar and salt, once dissolved 5-8 mins drain off excess liquid.

3. Drizzle the vegtables with the ginger vinaigrette until full coated.

 

Sushi rice rolled in shiso leaves

Ingredients: 

• 2 cups uncooked short grain rice (sushi rice)
• 3 cups water
• ½ cup rice vinegar
• 1 tablespoon butter
• ¼ cup white sugar
• 1 teaspoon salt
• Shiso leaves for rolling
• Water for boiling shiso

Instructions:

1. Rinse the short grain rice in a strainer under cold running water until the water runs clear. This removes the packaging starch from the rice making sure it is not too gluttonous.

2. Combine rice and water in a saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover, and cook until rice is tender and all water has been absorbed, about 20 minutes. Remove from heat and set aside until cook enough to handle.

3. Meanwhile, combine rice vinegar, oil, sugar, and salt in a small saucepan over medium heat. Cook until the sugar is dissolved. Then stir into the cooked rice. While mixture will appear very wet at first, keep stirring and rice will dry as it cools.

4. Dip the shiso leaves in boiling water for about 2-3 seconds. This allows for a better texture.

5. Grab about 2 tablespoons of rice and shape it to the shiso leaves. This allows for a better texture leaf and the roll tightly into a roll then cut into 4 pieces. Fill and wrap about three leaves per serving.

 

For the garden pesto

Ingredients:

• 40 grams chives
• 24 grams cilantro
• 10 grams oregano
• 8.5 grams shiso leaves
• 6 grams thyme
• 32 grams lemon juice
• 100 grams oil
• 6 grams sesame oil
• 3 teaspoons Thai siracha
• 3 teaspoons maple syrup
• Salt and pepper to taste

Instructions:

1. Chop all herbs into smaller pieces to make for a smoother sauce.

2.  Add all ingredients to a blender and blend until smooth and all herbs are processed.

3.  Add just enough salt to taste, the sauce doesn’t need much.