Tuesday, June 05, 2007

Red

Snapper and bell pepper, to be exact, both of which looked good at the store this afternoon. I juiced the peppers, reserved the foam, and reduced the juice with ginger, garlic, and a bit of agave syrup. The fish got a coating of fine and coarse cornmeal, spices, and salt, and cooked in some olive oil in the iron skillet. After the fish finished, I threw in some pak choi fresh from the garden and wilted it, deglazing the pan with lemon juice (this is by far the easiest way to clean an iron pan; all it needed was a rinse and wipe when dinner was over.) Leftover brown rice became creamy & steamy in a small pot with a little water on low. The reduction and foam offered two versions of the essence of pepper- sweet, tangy, and subtle. It would have been killing with a nice rosé, but I can't have any wine until tomorrow.

2 comments:

brunosdream said...

Nice plate presentation Peter! Are the deep red dots the bell pepper reduction?

peter barrett said...

The deep red dots are the foam from the juicing, and the lighter red is the reduction. What with foam being so trendy and all, I figured I'd skim it off and use it- and it had a nice bright raw flavor that worked well with the sauce.