Top Chef's Jamie Lauren takes us to three of her favorite NYC eateries. Watch as she get tricks of the trade and samples the food of famed chef, Sara Jenkins from Porchetta, Shake Shack aficianado Randy Garutti, and Treats Truck creatrix, Kim Ima.
Jamie's the Executive Chef at Absinthe Brasserie & Bar in San Francisco. And we asked her to share one of her favorite recipe's with us...
RESTAURANT: ABSINTHE BRASSERIE & BAR in SAN FRANCISCO
RECIPE: Pan Seared Black Cod with Sweet Corn Sauce, Wilted Chard, Chorizo and Manila Clams
EXECUTIVE CHEF: Jamie Lauren
*Start by making the Sweet Corn Sauce and the Smoked Pepper Oil and reserve for service.
Sweet Corn Sauce: 4 Cups yellow corn,
2 T unsalted butter,
2 Cups chicken stock,
1/4 Cup heavy cream,
Salt to taste.
Method: In a sauce pan, melt the butter, add the corn and sweat for about 10 mins over medium heat. Add the chicken stock and cook until the corn begins to soften. In a vita-mix blender, puree the corn adding a small amount of cream at a time until the consistency is smooth. Pass thru a china cap strainer and then thru a chinois. The sauce should be perfectly smooth. Adjust seasoning with salt if necessary.
Smoked pepper oil:
1 red bell pepper (cleaned of seeds),
1/2 cup smoked paprika
, 2 cups olive oil
, salt
.
Method: In a sauce pan combine pepper and oil. Bring to a simmer and cook until pepper softens. Add the smoked paprika and simmer slowly for about 5 minutes. Season with salt. Remove from heat and allow to steep for about 30 minutes. Puree in a Vita-mix blender and strain thru a chinois. Reserve for service.
Ingredients and Method for 2 serving: Two 6 oz piece black cod (with the skin on
), 1/2 cup corn sauce
, 1/4 cup chorizo
, Pepper oi, l
2 small handfuls chard (cleaned and chopped),
1/4 cup yellow corn (cleaned and chopped into kernels
), 1/4 cup chicken stock
, 6 manila clams (washed and scrubbed),
2 T unsalted butter
, 2 clove garlic (sliced),
1 T extra virgin oil.
Preheat oven to 400°. Season the fish on both sides with salt. In a sauté pan, sear the fish in canola oil over medium heat on the skin side. Place into the preheated oven.
In another sauté pan, heat the oil and add the garlic. Season with salt. Cook until the garlic is soft. Add the chorizo and sweat until the chorizo begins to turn color. Add the corn, stock and the clams and cover. Reduce the liquid by half. Add the chard and wilt slightly.
Remove the cod from the oven. Place the butter in the pan with the cod and baste the cod with the butter as it melts. On the plate, place the corn sauce in the center. Scatter 3 clams around the edges of each plate, and place the chard/chorizo mixture in the center and top with the fish. Drizzle the pepper oil around the dish.
For more information visit Absinthe's website.
