Chef Cody James of Manhattan Catering LLC visits Keyways Winery this week to prepare another fabulous meal. You can watch the show Saturday morning at 8:30 on Cox 4 in San Diego, or click Catch The Spirit at Keyways to see it now. Here are the recipes:
Chilean Sea Bass with a Citrus Beurre Blanc made with Keyways Sauvignon Blanc 2008
To serve 2
Two 6 oz Chilean sea bass filets
8 pink grapefruit sections
8 white grapefruit sections
1/4 cup each fresh red and white grapefruit juice
1/2 cup blood orange juice
1/2 cup 2008 Keyways Sauvignon Blanc Wine
1 tbsp freshly chopped chives
1 stick room temp butter
1 oz garlic oil
1 salad oil
1 piece of garlic, minced
Salt and fresh ground pepper to taste
Preheat oven to 200 degrees
Wash filets, make sure they are skinned, salt and pepper both sides,
Place oil and garlic into medium heated sautée pan, when the garlic starts
to caramelize, add seasoned fish filet skinned side up. Sautée for approximately
2 minutes or until clear fluid rises through the fish, Flip fish and continue sautéeing for approximately 1 minute. Take fish out of pan, put into 200 degree oven and let rest for approximately 8-10 minutes.
Add juices and wine to sautée pan, reduce by half, turn off heat and slowing incorporate butter with whisk till butter is dissolved, add chives to sauce.
Serve over fish immediately
To plate put rice pilaf in center of plate, sea bass fish on top of rice pilaf, 2 each grapefruit sections over fish, 2 each grapefruit sections around plate, pour beurre blanc sauce over fish, serve immediately
Rice Pilaf ………watch the show
Brie en Croute
with raspberry compote, red onion reduction, and cracked black pepper
To serve 2
1/6 of a large wheel of Brie
4 x 4 square of (store bought) puff pastry
1 pint of raspberries
1/4 cup of finely diced red onion
1 tsp of cracked black pepper
1/4 cup Keyways Zinfandel
1 tbsp salad oil
1/2 tbsp of salted butter
pinch of salt
Freeze slice of Brie to solid…leave white skin on the Brie
Take onions, a pinch of salt, and cracked black pepper and sautée with a small of butter till caramelized, add zinfandel, and cook till dry. Now add the raspberries and cook till dry, cool.
Roll out 4 x 4 square of puff pastry to 1/10th of an inch.
Place frozen brie in the middle of the pastry, top with raspberry and onion mixture and fold pastry over frozen brie as demonstrated on show.
Bake in preheated 350 degree oven until crust on top is starting to caramel colored.
Allow to rest for 25-30 minutes.
No cracker needed crust is the starch. Serve with Keyways Zinfandel 2006