BEST PEPPERCORNS IN THE WORLD! (Tellicherry)
Blackened Redfish Magic (This is my favorite, Great Flavor)
This is some of the kitchen stuff James used in this video:
KitchenAid Hard Anodized Nonstick 1.5-Quart Saucepan
Professional Nonstick Restaurant Fry Pan, 10″
11,000 BTU Portable Gas Burner (Love It!)
Flexible Cranked Stainless Steel Spatula
Kitchen Tongs, Set of 2
18 by 30 by 1/2-Inch Cutting Board, White http://amzn.to/2nENVVM
Stainless Steel Portion Cups
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1 Bunch Asparugus
2 Tbls Olive Oil
1 Tbls Butter
1 ea Lemon or Lime (for fresh squeezed juice)
TT Kosher Salt
TT Fresh Cracked Tellicherry Peppercorns (Link above)
Blanch & Shock:
Bring 2 quarts of salted water to a rolling boil
Submerge asparagus and let cook for 1* minute (check it)
Asparagus is done when it is firm to the bite.
If you let it get soft its ruined.
Smaller asparagus will be done quicker.
(Check thin asparagus after 30-45 seconds)
Remove from boiling water and place in an ice bath immediately. When completely cooled remove from the ice bath and drain. (You can cover these and store them in the fridge for 2-3 days before use.)
Preheat a large saute pan and add your oil, then the asparagus, the citrus juice, and a healthy amount of fresh cracked pepper and salt to taste. When your asparagus is hot remove from heat and serve quickly.
Goat Cheese Polenta:
1 cup Water***
1 cup Heavy Cream***
*** You are able to substitute 1 for the other, or just use
regular milk or a stock. The volume of your chosen liquid
needs to be 2 cups though; Milk/cream keeps it moist***
1-2 oz White Wine eg: Chardonnay (Nothing sweet)
1/2 tsp. Chicken base
1/4 tsp. Italian Seasoning
1/4 tsp. Kosher Salt
1/2 cup Fine ground Polenta (or Fine Ground Cornmeal)***
*** Do not use an instant rise or “self” rise cornmeal
2 oz Goat Cheese
Add the first 7 ingredients into a 2 quart saucepan and bring to a boil.
Slowly whisk in the cornmeal, continue to whisk until it starts to thicken. Turn off the heat and cover.
Add 2oz of goat cheese and simmer while stirring CONSTANTLY for another 1 to 3 minutes. (Turn it off when the goat cheese is well incorporated)
Remove from heat and keep covered until service.
8oz Fresh Skinless Salmon
1-2 oz Cooking Oil
— Blackened Seasoning (As needed to coat the surface)
Coat the salmon fillet in blackened seasoning. Press the seasoning into the fillet.
Preheat a saute pan over high heat and then add your oil.
When the oil is hot place the non-skin side of your salmon fillet down into the pan, reduce your heat to medium and cover.
If you smell the oil burning it’s too hot! After 2-3 minutes your salmon should be ready to flip. Cover and repeat.
White Wine Cream Sauce: Makes 2-3 portions
1-2 oz White Wine eg: Chardonney
3oz Chicken Stock
4oz Heavy Cream
1ea Lemon or Lime (For juice)
1/8 tsp Blackened Seasoning
— Kosher Salt (To Taste)
— Fresh Cracked TelliCherry Peppercorns (To Taste)
1 Tbls Butter
*** Note, If you are making this in the same pan as the salmon you will want to drain the cooking oil/fat out of the pan first***
Remove pan from heat and add in the first 2 ingredients. (The wine can/will catch on fire if its hot. Use caution!)
Reduce the volume by half, then add your heavy cream and warm briefly before adding the lemon juice. Use roughly 1-2 teaspoons of juice to start. When you are ready to plate add the blackened seasoning, a pinch of salt and a few grinds of fresh pepper. Taste and adjust seasonings with more lemon juice, salt, or pepper. Remove from heat and slowly stir in the butter. Serve
About James & Jennifer Moore: http://www.mooreapproved.com/aboutjamesjennifer/
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