Miso Glazed Black Cod with Sesame Bell Pepper Vinaigrette
Recipe brought to you by Chef Jackie Nabong at Tommy Bahama's Island Grille in Newport Beach

(4) 6-8 ounce Black Cod Filets (skinned)

Miso Marinade:

1# Miso Paste (Red)

3/4 Cup White Sugar

1/2 Cup Mirin

Bring all ingredients to a simmer to dissolve sugar, allow to cool completely, marinade cod for 24 hours.

Sesame Bell Pepper Vinaigrette:

4 oz. Daikon – Chopped

2 oz. Roasted Red Bell Pepper

2 ½ oz. Whit e Onion – Chopped

½ oz Ginger – Chopped

½ oz Garlic – Minced

¾ Cup Sesame Oil

½ Cup Rice Wine Vinegar

2 Tbs. Cilantro – Chopped

1 Tbs. White Sugar

Combine daikon, red pepper, onion, ginger, garlic and ½ cup water.  Blend till smooth and set aside.

Heat sesame oil till smoke point.  Ladle 1oz. at a time of the hot oil over the daikon & red bell pepper mixture.  You will use all of the sesame oil.  *This procedure is important to get the bite out of the garlic, ginger and daikon.

Wisk in remaining ingredients. 

Sear miso marinated black cod in a hot pan.   Blanch baby bok choy and season with a pinch of salt.  Place black cod on rice.  Place baby bok choy on the side of cod and rice.  Ladle vinaigrette around the cod and rice. Garnish cod with pickled vegetables.

CHOCOLATE GATEAU
Recipe brought to you by Mr Stox Restaurant in Anaheim

YIELD  ONE 10” x 3” CAKE

Ingredients                                        Weight/Measure

Bitter sweet chocolate                         Sixteen ounces

Sweet butter                                         One cup

Cognac                                                    One third cup

Eggs                                                        Twelve large

Vanilla                                                    One tablespoon

Sugar                                                      One cup plus four tablespoons

Chocolate glaze                                      See recipe

Gold checker transfers                        Three 12” x 3”

Chocolate cognac cream                       See recipe

Procedure:

1.         In a double boiler, melt the bitter sweet chocolate together with the sweet butter.  When fully combined fold in the cognac.  Set aside to cool but, not harden.

2.         Separate the twelve eggs into yolks and whites.

3.         In a mixing bowl cream the egg yolks, vanilla and the one cup of sugar.

1.                   Whip the egg whites and the four tablespoons of sugar into a meringue.

2.                  Pour the melted chocolate mixture into the creamed egg yolks and blend thoroughly

3.                  Lightly fold in the meringue into the chocolate egg yolk mixture until light and fluffy.

4.                  In a pre lined and sprayed 10” x 3” push bottom large cake pan, gently pour in the cake batter.  In a preheated 350 degrees oven, bake the cake for forty five minutes or until doubled in size and a tooth pick comes out clean.

5.                  Set aside to cool.  Trim any overlapped cake and level off the top.

6.                  Wrap the cake in the chocolate glaze.  Spread a thin layer of the chocolate glaze on the gold transfers and affix to the outer edge of the cake.  Once set remove the plastic collar.

7.                  Pour a small amount of the chocolate cognac cream in the center of a service plate.  Cut the cake into fourteen equal portions; place a portion in the center of the sauce.

CHOCOLATE GLAZE

YIELD                                                                                 

Ingredients                                                                        Weight/Measure

Bitter sweet chocolate                                                        Eight ounces

Heavy cream                                                                        Three quarters cup

Amber honey                                                                       Four tablespoons

Procedure:

1.         In double boiler, melt the chocolate.

2.         Bring the cream and the honey to a simmer.

3.         Combine the chocolate and the cream and mix thoroughly.

4.         Hold a warm baine marie till needed.

CHOCOLATE COGNAC CREAM

YIELD

Ingredients                                                                        Weight/Measure

Half and half                                                                         Three quarts

Cocoa powder                                                                       One cup

Cognac                                                                                   Quarter cup

Vanilla                                                                                   One tablespoon

Egg yolks                                                                               Thirty six

Sugar                                                                                      One pound five ounces

Procedure:

1.         Combine the egg yolks and half of the sugar in a bowl and whisk until thickened to a ribbon stage.

2.         Bring the half and half, cocoa powder, cognac, vanilla and the remaining sugar, in heavy bottom saucepot, to a simmer.

3.         While whisking constantly, pour half of the half and half mixture into the egg yolk mixture.  Then pour the egg mixture back into the remaining half and half mixture.  Stir constantly until the mixture reaches a “Knapp” stage.

1.                   Pour immediately through a fine sieve into an ice baine marie.