Seared Cod with Red Curry Coconut Sauce

lunch, pasta, seafood | August 27, 2016 | By

Chef Fresh was totally in his element tonight!  His earbuds were in, and he listened to his favorite hip hop artists as he went to town in the kitchen!!!!  As he put it, “I’m sick of meat.  Tonight it’s gonna’ be seafood.”  He hasn’t been as active in the kitchen since school started because homework has been plentiful.  As a result, baby sis has been the one designing the menu.  She’s a natural born carnivore who loves a mean burger, chicken, quail, bacon, lamb, goat, pork chops….you get the point. 😉

Coconut Cod 2

 

So, that’s pretty much what we’ve been eating in the past two weeks.  That is, until Chef Fresh pumped the brakes.  Tonight, he created a Thai inspired dish that was light, but truly satisfying.  This required a quick trip to the farmer’s market.  You guys know by now that my favorite farmer’s market in metro Atlanta is the DeKalb’s Farmer’s market.  But, our after work/school schedule is really tight, and it would be too far to travel.  The next alternative was to head out to Sprouts Farmer’s Market.  It’s really pretty much a grocery store….but with really fresh produce and seafood.

Coconut Cod3

 

He ultimately decided to make a seared Cod in a Red Curry Coconut sauce, and served it with Udon noodles.  What I love most about watching Chef Fresh cook is how serious he is about what he creates.  He has passion, and a very clear flavor palate.  He’s also very, very, uber serious about plating and styling his dish.  Most of the time, he takes the camera from me so that he can snap the perfect shot of his culinary creation.  Sigh…  First I’m the sous chef, now I’m the flunky photographer.

Coconut Cod4

 

The coconut curry sauce was the perfect combination of sweet and spicy, and really complimented the Cod.  He even added some shredded carrots and edamame beans for added crunch and color. 

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I continue to be impressed by my Young Chefs as they explore their creativity in the kitchen.  And….I love being able to relax a bit while they handle meals.  WINNING!!!! lol

ChefFresh

Faith, Family, Food…    In that order

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Bon appétit,

 

 

Cod with Red Curry Coconut Sauce
Seared Cod in a spicy sweet Red Curry Coconut sauce and served with Udon noodles.
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Ingredients
  1. •4 tablespoons coconut oil
  2. •salt and pepper to taste
  3. •1 TBSP onion powder
  4. •3 shallots, diced
  5. •3 cloves garlic, finely chopped
  6. •2 TBSP finely grated fresh ginger
  7. •2 tablespoons Thai red curry paste
  8. •1 ½ cups chicken broth
  9. •1 (14 ounce) can coconut milk
  10. •1 TBSP sugar
  11. •4 Cod fillets
  12. •¼ cup cilantro, plus more for garnish
  13. •¼ cup green onions, sliced
  14. •1/4 cup shredded carrots
  15. •1/2 cup edamame beans
  16. •1 tsp cayenne pepper
Instructions
  1. Heat 2 tablespoons of coconut oil in a skillet over medium heat. Add the shallots, garlic, and ginger to the pan. Cook until tender and fragrant. Add the curry paste, followed by the chicken broth, coconut milk, salt/pepper, and sugar. Bring to a simmer, reduce heat to low, and allow the curry to reduce by half. Taste for seasoning and add salt, if needed. Also add the cayenne pepper. When reduced, add the cilantro.
  2. Season the cod fillets lightly with salt, pepper, and onion powder. Heat another skillet with 2 TBSP coconut oil. Sear the fillets on both sides. Make sure not to over cook.
  3. Distribute the curry sauce in four bowls, and add a handful of cooked Udon Noodles, and a seared cod fillet. Garnish with green onions, shredded carrots, edamame beans, and a few sprigs of cilantro.
Notes
  1. Dial up the spiciness and the sweetness by adjusting the cayenne and sugar to you palate.
Together Three Chef http://togetherthreechef.com/
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Creamy Seafood Orechiette with Kale

dinner, pasta, seafood | October 29, 2015 | By

 

Creamy Seafood Orechiette with Kale
Serves 4
Succulent crab, shrimp, calamari, mussels, and octopus with orechiette pasta in a cream sauce. So good! Yet easy enough to make after work and homework time.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 small red onion, diced
  2. 2 large garlic cloves, minced
  3. 1 1/2 cups cleaned and chopped kale
  4. 2 roasted red peppers, sliced
  5. Kosher salt
  6. 2 tablespoons fresh basil leaves, chopped
  7. 1/2 lemon, juiced
  8. freshly ground pepper
  9. 2 cups dried orechiette
  10. 3/4 cup heavy cream
  11. 1 cup vegetable stock
  12. 1 bag of frozen mixed seafood, thawed (The one we get has shrimp, calamari, octopus, and mussels)
  13. Freshly Grated Parmesan Cheese
Instructions
  1. 1. Place chopped kale in sauté pan with half cup water, and cook until tender. Add water as needed if it becomes dry.When done, remove cooked Kale, and put aside for now.
  2. 2. In the same pan, melt 2 tablespoons of butter, and cook garlic and red onions until fragrant. Add thawed seafood, lemon juice, and cook for several minute. Making sure to mix. Add vegetable stock, and let cook for two minutes. Next add heavy cream and basil, and allow sauce to thicken slightly.
  3. 4. Add cooked orechiette (that has been cooked according to package directions) and kale to cream sauce and stir, making sure to coat well. Next add, sliced roasted red peppers, and salt and pepper to taste.
  4. 5. Sprinkle a generous amount of grated parmesan cheese on each serving after plating.
Notes
  1. You can add more vegetable stock if you find that cream sauce has become too thick. Also, don't be afraid to experiment with different types of seafood. 🙂
Together Three Chef http://togetherthreechef.com/
Seafood Orechiette

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Pasta Carbonara

dinner, pasta | October 24, 2015 | By

 

Pasta Carbonara
A creamy pasta dish! Just a handful of ingredients, but with endless taste.
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 12 ounces, weight Pasta, Any Variety
  2. 8 pieces Thick Cut Bacon (diced Small)
  3. 1/2 whole Medium Onion, Diced Small
  4. 2 cloves Garlic, Minced
  5. 3 whole Eggs
  6. 3/4 cups Grated Parmesan
  7. 3/4 cups Heavy Cream
  8. Salt & Plenty Of Black Pepper
  9. Chopped Red and Yellow peppers
Instructions
  1. Cook pasta according to package directions.
  2. While the pasta is cooking, fry the bacon until crisp. Remove from the pan and drain on paper towels. Pour off most of the bacon grease. Return the pan to the stove over medium-low heat and cook the onions and garlic until golden brown. Set aside.
  3. In a bowl, mix together eggs, Parmesan, cream, and salt and pepper until smooth.
  4. When the pasta is done, reserve a cup or two of the pasta water. Drain the pasta and place it in a bowl. While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed for consistency.
  5. Halfway through, add the peppers, bacon, and sauteed onion/garlic.
  6. Serve immediately with extra Parmesan.
Together Three Chef http://togetherthreechef.com/
Confetti Pasta Carbonara

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Lasagna Cupcakes

dinner, lunch, pasta, Uncategorized | October 20, 2015 | By

 

Lasagna Cupcakes
Serves 6
Easy yet delicious 3-cheese lasagna cupcakes
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 2 tablespoons olive oil
  2. 1 medium onion, finely diced (about 1 cup)
  3. 4 cloves garlic, minced
  4. 1/2 lb. turkey sausage
  5. 1/2 lb. lean ground beef
  6. 8 oz. Spaghetti sauce (Whatever your favorite one is;)
  7. ¼ cup chopped fresh basil, plus 12 whole small leaves
Cheese Filling
  1. ¾ cup part-skim ricotta
  2. 1/2 cup chopped fresh spinach
  3. ¾ cup freshly grated Parmesan, plus more for topping
  4. 1½ cups shredded mozzarella, plus more for topping
  5. 1 package square wonton wrappers
Instructions
  1. 1.Preheat the oven to 350 degrees.
  2. 2.For the meat sauce: In a large skillet over medium-high heat, warm the olive oil, once it is hot add the onion and garlic, sprinkle with a little salt and saute until softened.
  3. 3.Add the sausage and ground beef, breaking up the clumps with your spoon. Cook until no longer pink. Stir in the spaghetti sauce and cook 1 to 2 minutes. Add ¼ cup chopped basil, as well as some salt and pepper. Stir to combine and simmer uncovered, for about 3 minutes, stirring every now and then. Take off the burner once cooked, and let it cool.
  4. 4.For the cheese filling: Stir together the ricotta, ¾ cup Parmesan, spinach, and ¾ cup mozzarella. Season with salt and pepper. Set aside.
  5. 5.To assemble the cupcakes: You will need a cupcake pan. Spray the cups with cooking spray. Place a wonton wrapper in each cup.
  6. 6.Place about 1 TBSP of meat sauce at the bottom. Top it with 1 TBSP of ricotta filling. Then, place another wonton wrapper, rotating it about 90 degrees so that the corners of the first wrapper and the second wrapper aren't right on top of each other. Repeat this until you've built 3 layers total. Top each with a small basil leaf, then another wonton wrapper. Finish each cupcake with a spoonful of meat sauce, a little shredded mozzarella and pinch of grated Parmesan.
  7. 7.Put them into the oven and bake for 15 to 20 minutes. Keep an eye on them to make sure they don't overcook. Let them rest for 15 minutes. Take them out of the tin after resting, and top with a little more basil and spaghetti sauce. Voila!
Together Three Chef http://togetherthreechef.com/
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