Basted Egg with Sherry Tomatoes and Potato-Onion Puree

This is a little play on traditional sunny side up eggs and breakfast potatoes. It takes about 10 minutes, feeds one and costs $3.

I used the potato onion puree from the previous recipe on the blog. I cut and pasted here just for reference. I also made a basted egg. This is an egg that is cooked in a saute pan with about and inch of water. You have to continuously "baste" the egg with the excess water in the pan using a tablespoon. Slowly but surely the top of the egg cooks and becomes a perfect cross between poached and sunny side up. I diced some tomatoes and tossed them with sherry vinegar and some fresh parsley. Enjoy!

Organic Potato-Onion Puree

4 small organic yukon gold potatoes, medium diced

1 medium organic vidallia onion, medium diced

5-6 cloves of organic garlic, halved

2 tablespoons butter

2 tablespoons cream

2 tablespoon of olive oil

1 tablespoon cream cheese

Put the potatoes, onions and garlic in cold water in a medium pot. Start on medium high heat and bring to a boil. Reduce heat to medium and let cook until potatoes are fork tender. Strain the water off and place in a large food processor or blender. Add butter, oil, cream, cream cheese, and salt & white pepper. Puree until smooth. Add more olive oil as necessary to get a smooth velvety texture.

Line Caught Cobia with Purple Kale, Potato-Onion Puree and Sherry Brown Butter

This is the entree for the three part Cobia dinner. This turned out the best of the three dishes in my opinion and it really highlighted to meaty texture of the Cobia. This takes 45 minutes, feeds 4 and costs about $20.

Pan Seared Cobia

4 5oz pieces of fresh Cobia (or other white fish)

2 oz olive oil

2 oz butter

salt and white pepper

Preheat the oven to 350. Start a medium nonstick saute pan on medium heat and let it get very hot. Add butter and oil. Season fish with salt and white pepper and place in the pan two pieces at a time. Let cook for 5 minutes on each side or until golden. Place on a baking rack and place in the oven for 7 to 10 minutes. Remove and serve.

Organic Potato-Onion Puree

4 small organic yukon gold potatoes, medium diced

1 medium organic vidallia onion, medium diced

5-6 cloves of organic garlic, halved

2 tablespoons butter

2 tablespoons cream

2 tablespoon of olive oil

1 tablespoon cream cheese

Put the potatoes, onions and garlic in cold water in a medium pot. Start on medium high heat and bring to a boil. Reduce heat to medium and let cook until potatoes are fork tender. Strain the water off and place in a large food processor or blender. Add butter, oil, cream, cream cheese, and salt & white pepper. Puree until smooth. Add more olive oil as necessary to get a smooth velvety texture.

Organic Purple Kale

2 bunches organic purple kale, chopped

1/4 vidallia onion, diced

3 cloves of garlic, diced

2 tablespoons olive oil

2 tablespoons butter

salt and white pepper

In a large saute pan add olive oil and butter and turn to medium. Add onions and garlic and cook 3-4 minutes or until translucent. Add kale and mix well. Let cook 15 minutes adding more olive oil as necessary.

Sherry Brown Butter

3 tablespoons of unsalted butter (you can use salted)

1 tablespoon sherry vinegar

Small a small sautee pan on medium low. Add butter and cook for 5 minutes or until the butter starts to brown slightly. Add sherry vinegar and remove from heat. Whisk vigorously. Add salt and pepper to taste.

Buon appetito!! Thanks again to Casey, Harout and Danette for the great fishing trip and amazing dinner.

Cobia Ceviche

Part two of this three part series. Ceviche is awesome and I have never made or tasted cobia ceviche so I decided to experiment. It turned out great. This ceviche takes 10 minutes to make and 30 minutes to cure, costs $10 and feeds four.

Cobia Ceviche

10 oz of fresh line caught cobia, diced

2 limes, juiced

1 lemon, juiced

1/8 white onion, razor thin sliced

1 teaspoon fresh parsley, fine chop

1 jalapeno pepper, razor thin slices

1/4 teaspoon fresh ginger, grated

salt

Cut fish into small cubes, try to keep them close to the same size. Use a small pyrex bowl and cover the fish with the lemon and lime juices. Cover and place in the fridge for 20 minutes. Remove and mix in the jalapeno, parsley, onion and ginger. Place back in the fridge for 10 minutes. Season with a touch of salt and serve in a martini glass.

Cobia Sashimi

This is the first of three dishes I made from the fish we caught during our deep sea charter. Shout to Casey, Harout and Danette for a great time. We caught a large Cobia and I decided to make the first dish a simple expression of an amazing fish. This took 15 minutes, costs one fishing trip and feeds 4 as a starter.

Cobia Sashimi

6 oz fresh cobia

1 small piece of ginger, grated

2 tablespoons ponzu sauce

1 teaspoon 5 spice powder

2 tablespoon meyer lemon oil, heated

Slice the cobia very thin and place in a single layer on the plate. Grate fresh ginger on top. Dust with a touch of the 5 spice powder and then right before serving dash with the hot lemon oil.

Thats it...stay tuned for the next two dishes!