Recipes from the Chef Hugh Acheson Cooking Demo
Enjoy the following recipes from two of the featured menu items from Chef Hugh Acheson’s Cooking Demo. Find the recipes for the other menu items and more in Hugh’s cook book “The Broad Fork.”BUY NOW
GRILLED CORN SALAD with CHILES, BASIL, and LIME
Hugh Acheson | THE BROAD FORK
The charred corn contrasts with the acid punch of lime, and the sweetness of the corn balances the fiery punch of the grilled chiles. This is a salad for every sunny night in July or August, using the best produce of the moment.
Serves 4 as a side
4 ears fresh corn, shucked
2 red jalapeños
¼ cup olive oil
1 cup fresh basil leaves, torn to small pieces
2 tablespoon freshly squeezed lime juice
Light the grill and get it really hot. If you are using a charcoal grill, which I strongly recommend, make sure the coals are cooked down to a fiery-hot gray.
Place the corn and the jalapeños on a baking sheet, and brush with half of the olive oil. Season the corn and chiles all over with sea salt, and place them directly on the grate of the grill. Cook for 4 to 5 minutes, turning halfway through, until well charred. Remove the corn and the chiles from the grill and set them aside to cool.
Using a knife or a corn shucker, cut the corn kernels from the cob and place them in a bowl. Finely chop the jalapeños, discarding the stem (I leave it up to you if you want the seeds in there). Add the jalapeños, basil leaves, and lime juice to the corn. Taste, and add more salt if needed. Toss well, then add the remaining olive oil and stir. Let the salad sit for 30 minutes at room temperature. Serve.
CRISP KAMPACHI with FIELD PEA RAGOUT and HERB SALAD
Hugh Acheson | THE BROAD FORK
1 pound fresh field peas
4 portions skin off Kampachi (5 ounces each)
2 tablespoons canola oil
2 tablespoons unsalted butter
2 shallots, sliced into rings
¼ cup chicken stock
1 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon fresh flat-leaf parsley leaves
1 tablespoon cut fresh chives (1-inch pieces)
1 tablespoon fresh tarragon leaves, chopped
¼ cup chopped fresh pea shoots
1 teaspoon olive oil
Bring 4 quarts of water to a boil in a soup pot over high heat. Season the water well with fine sea salt and add the field peas. Reduce the heat to medium and simmer the field peas for 30 minutes or until they are tender. Skim off any foam that rises to the surface during
cooking. When the peas are done, remove the pot from the stove and allow the peas, still in the cooking liquid, to cool to room temperature.
Season the kampachi portions with fine sea salt to taste. Heat the canola oil in a large sauté pan over medium-high heat. Once the oil reaches a slight smoke, add the fillets, one at a time, and sauté for 3 minutes on one side. The fillets should develop an even, golden-brown color on the bottom. Add1 tablespoon of the butter to the pan, and baste the warm butter over the fish for 1 minute. Remove the fillets from the pan and place them on a plate lined with paper towels. (Do this in batches if the fillets don’t all fit at once.)
Add the remaining tablespoon of butter to the same pan, and cook the shallots over medium heat for 2 minutes or until they become slightly translucent. While the shallots are cooking, drain the peas.
Add the drained peas and the chicken stock to the shallots. Season with sea salt to taste. Stir to fully incorporate, finish with the lemon zest and juice, and heat through.
Divide the peas among 4 plates and top each with a kampachi fillet. Toss the parsley, chives, tarragon, and pea shoots in a small mixing bowl, and season with sea salt and the olive oil. Arrange the herb salad on top of the kampachi.