Applewood Bacon Wrapped Chilean Seabass On Lentils Du Puy Recipes

BANANA LEAF-WRAPPED CHILEAN SEABASS WITH PICKLED RED ONIONS

Steps:

• For the pickled red onions: In a medium saucepan over high heat, add the vinegar, sugar, peppercorns and 2 tablespoons salt. Mix well and add the beets and onions. Once it comes to a boil, stir to dissolve the sugar and salt then remove from the heat. Allow to cool then cover and refrigerate at least 1 hour and up to overnight.
• For the grouper: In a small bowl, add the orange zest, juice, olive oil, ground achiote and cumin. Mix well to combine, then pour the marinade into a large resealable plastic bag. Add the grouper filets and seal the bag tightly, squeezing out any excess air from the bag. Gently mix around so the marinade coats the fish well. Refrigerate for 45 minutes.
• Clean the grill grates and preheat a grill to medium-high heat.
• Arrange 2 banana leaves to form a cross. Remove one piece of grouper from the marinade and place in the center of the leaves. Season with 4 to 5 turns freshly ground black pepper and 1 teaspoon salt. Wrap the fish up tightly in the banana leaves by folding over one flap at a time, alternating each side so they overlap. Secure the last folds of the leaves together with toothpicks to hold in place. Place the banana leaf-wrapped grouper on the grill, and cook until the leaves turn bright green and begin to char around the edges, 5 to 6 minutes per side. Remove from the grill and set aside.
• To serve, cut open the banana leaves to expose the fish, add a large spoonful of Spicy Grilled Corn Salsa and garnish with the pickled red onions, chopped scallions and cilantro.
• Preheat a grill to medium-high heat.
• Place the corn on the grill and cook until well charred all over, 5 to 6 minutes per side. Drizzle the poblanos and fresnos with olive oil and season with 5 to 6 turns freshly ground black pepper and 1 teaspoon salt. Place the chilies on the grill and cook until lightly charred on all sides, 3 to 4 minutes. Place the chiles into a bowl, cover tightly with plastic wrap and allow to steam for 3 to 4 minutes.
• Hold a corn cob upright in a large mixing bowl. Using a chef's knife, cut off the kernels and let them fall into the bowl. Repeat with the remaining corn. Set aside the kernels. Discard the cobs.
• Remove the skins from the chiles. Mince the fresnos, dice the poblanos and add them to the bowl with the corn kernels. Add the red onions, scallions, lime zest, juice, garlic, agave and 2 tablespoons olive oil. Stir to combine and season with salt and pepper. Refrigerate until ready to serve.

BAKED SEABASS WITH HOMEMADE GARLIC BUTTER AND HERB BREAD CRUMB TOPPING

Steps:

• Preheat oven to 350 degrees F.
• Pulse the bread in a food processor to get slightly coarse bread crumbs.
• Coat a casserole dish just large enough to hold the fillets with 1 tablespoon butter. Place the fillets in the dish and season with salt, pepper, lemon zest and juice, and thyme leaves.
• Melt the remaining 1/2 stick of butter in a large skillet with the smashed garlic. As soon as the butter starts to bubble, turn off the heat and let the garlic infuse the warm butter.
• Remove the garlic chunks from the butter. Add the bread crumbs and lightly toss until all the butter has been absorbed. Turn the heat off, stir in the parsley and season, to taste, with salt and pepper.
• Spread a layer of bread crumb mixture over the top of each fillet and bake for 12 to 15 minutes until bread crumbs are golden brown and fish is cooked through.

DU PUY LENTILS WITH CARROTS

Steps:

• In a medium saucepan over medium heat, saute the leek in the olive oil until translucent. Add the carrots and saute 1 minute further then add the lentils, chicken broth, parsley stems and bay leaf and bring to a boil. Reduce heat to low and simmer, covered, until the lentils are soft but not mushy, about 40 minutes. Remove the cover, turn the heat up to medium and cook strongly 5 to 8 additional minutes, until most of the liquid has been absorbed. Fish out the bay leaf, the dark green leaf part of the leek and parsley stems, stir in the balsamic vinegar and parsley, and season with salt and pepper. Serve hot or at room temperature.
• Cook's Note: Du Puy lentils are the small, blue-green marbled lentils grown in the volcanic soil of the southwest of France. If you can't find du Puy lentils, an equal quantity of another small lentil may be substituted. You may need to add 10 or so minutes of cooking time.
• This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results.

LENTILS WITH BACON

Steps:

• Bring water and lentils to a boil in a medium saucepan. Reduce heat to maintain a lively simmer (medium-low) and cook, stirring occasionally until just tender, 15 to 22 minutes. Drain, reserving about 1/2 cup cooking liquid (see tip*)
• Meanwhile, cook bacon in a large skillet over medium-low heat, turning occasionally, until crisp but not burnt, 7 to 10 minutes. Transfer the bacon to a towel-lined plate. Pour off the bacon fat and gently wipe out the pan with a clean paper towel. When bacon is cool enough to handle, chop.
• Return the skillet to medium-high heat, add 1 tablespoon plus 1 1/2 teaspoons olive oil. Add onion, celery hearts and leaves, garlic, salt and thyme and cook,stirring often until the onion is softened and the celery is crisp-tender, about 5 minutes.
• Add the cooked lentils, vinegar, smoked paprika, pepper and 1/4 to 1/2 cup of the reserved cooking liquid and cook, stirring until the mixture is hot and thoroughly combined. Remove from the heat and stir in the chopped bacon, the remaining 1 tablespoon olive oil and parsley. Serve warm.

CHILEAN-STYLE LENTILS

Steps:

• Place lentils in medium saucepan. Add water and bouillon cube; stir. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 30 min. or just until lentils are tender.
• Meanwhile, heat dressing in medium skillet on medium-high heat. Add peppers and onions; cook and stir 6 min. or until vegetables are tender. Spoon into medium serving bowl; set aside.
• Add lentils to vegetable mixture along with the ham and cilantro; mix lightly. Top with the eggs; sprinkle with cheese.

APPLEWOOD BACON WRAPPED CHILEAN SEABASS ON LENTILS DU PUY

Steps:

• In a medium saucepan, sweat the onions in the olive oil, and when they are translucent, add the celery and carrots. Add the lentils and toss with the vegetables. Add the vegetable broth to cover and the bouquet garni. Bring to a boil and then lower the heat to simmer the lentils until they are soft.
• Preheat the oven to 400 degrees F.
• Preheat an ovenproof saute pan large enough to hold the 7-ounce fillet, comfortably. On a cutting board, shingle 4 to 5 slices of bacon. Take the fillet and place it at the corner of the bacon. Place the sage leaves on top of the fillet. Wrap the fillet in the bacon. When saute pan is hot, place the bacon wrapped fish into the center of the pan, searing the bacon. After 2 minutes, turn the fish over and place the entire pan into the oven to finish cooking, about 10 minutes.
• When the lentils are soft, drain off extra liquid and remove the bouquet garni. Remove the fish from the oven and plate. Fold the butter, chopped parsley, tomato concasse, and whipped cream into the lentils and spoon on top of the Chilean sea bass. Garnish with the sage leaves. Serve hot.
• Place the thyme, parsley, black peppercorns, and bay leaves inside the cheesecloth. Secure the herbs and spices within the cheesecloth by tying it into a satchel with the butcher's twine.