Pan Roasted Snapper w/Soy Ginger Glaze

Pan Roasted Snapper with Soy/Ginger Sauce & Lemon Panko Crust

¼ EVOO
¾ cup Panko Bread Crumbs
2 Garlic Cloves, whole
Zest from 1 lemon (about 1 tbsp.)
1 4in. Rosemary Sprig
Salt & Pepper to taste

In a skillet, heat EVOO, garlic and Rosemary until fragrant, (about 3 min). Remove Rosemary and Garlic. Add Panko crumbs and cook for 5 minutes until golden and crisp. Remove from heat and add Lemon zest, Salt & Pepper.

Soy & Ginger Glaze

1 cup of Soy sauce
4 tsp. of honey
4 tsp. Grated Ginger
4 tsp. dry mustard

Combine Soy & Ginger and heat on medium until reduced by 1/3. Remove from heat and add Honey and mustard. Place glaze on fish, finish in a 350 degree oven, skin side down and cook until a lacquered look, (about 5 minutes)

Homemade Clam Chodder

OK people, I told you that I would be back...Now for something awesomely delicious...my homemade clam chowder.

Ingredients:

1/2 pound unsalted butter*
8 oz. all purpose flour by weight
1 pound salt pork, skinned and diced small
8 celery stalks diced fine
1 small yellow onion, diced fine
2 24 oz cans of chopped clams with juice
1/2 gallon of milk
2 24 oz cans of diced potatoes, drained
1 tbsp of ground black pepper

Procedure:

in a medium stock pot, melt butter over medium high heat, once melted add flour, stir until incorporated and then stir for an additional 6 minutes, then remove from heat and set aside.
In a large skillet, brown the salt pork until golden brown and done, add the celery and onion and saute for 5 minutes or until onions are translucent, remove from heat and set aside.
Put the butter/flour mixture back over medium high heat and stir for two minutes, add milk, stir until slightly thickened, add the clam juice, stir again until slightly thickened.
Add the onion mixture to pot stir to incorporate Add the clams, stir again add potatoes, stir again to incorporate, turn heat to simmer and cook for approximately 15 minutes, stir occasionally.

Serve with oyster crackers and garnish with parsley flakes.

Serves 5 to 7 people

Only use unsalted butter for this recipe because the salt pork gives all the salt needed for this dish.

If it thickens up to much add 1/2 cup milk at a time until the desired thickness.


ENJOY!!!!!

Hello all

OK, here we go...

I am 37 years old, I work for a hotel in Louisville, Kentucky as a Front Desk Clerk. I like it, there is always something different everyday, meeting new people and wanting to choke the living hell out of some of them. But what can I do, I have to cater to them with a smile.

I am and have worked as an Executive Chef for several restaurants. Coming soon, I will be posting recipes for you all to try. Some exotic, some everyday foods. Please leave a comment if you try one of my dishes to let me know how it turns out for you.

I will also be posting some comments and or stories for you to enjoy and as well to comment on. Below is some of my favorite music, basically grew up with the classics, so enjoy them as well.

Until next time my friends, enjoy and have a wonderful whatever!

Eric

Greetings

This is my first time blogging. In the time to come I will introduce myself and be posting various things for you to have and try and learn. So, come back soon for updates and please feel free to leave a comment.