AS FEATURED ON DOMINO, THROW A FAB FETE WITH THIS BOURBON MISO SEA BASS LETTUCE CUPS RECIPE FROM CATCH NYC. IF YOU MAKE IT AT HOME, TAKE A PICTURE AND USE THE HASHTAG #EMMEATS SO WE CAN SEE!
- 1 cup white miso
- 1/2 cup honey
- 1/4 cup bourbon
- 1/4 cup rice vinegar
- 8 ounce sea bass
- 1 pound shiitake mushrooms, thinly sliced
- 1/2 pound button mushrooms, thinly sliced
- 2 cups low-sodium soy sauce
- 1 cup sugar
- 1 quart canola oil
- 1 ounce kataifi dough (shredded phyllo dough)
- 2 tablespoons sliced scallions
- 8 pieces gem lettuce
- Preheat the oven to 400º F.
- Add the miso, honey, bourbon, and rice vinegar to a small bowl and mix until combined.
- Cut the sea bass into eight pieces each roughly the size of and length of a thumb. Add the sea bass to the miso marinade and allow to marinate for 10 minutes.
- Transfer the sea bass to a small sheet pan and bake in the preheated oven for 7 to 10 minutes, until darkly caramelized.
- Add the shiitake mushrooms and button mushrooms, soy sauce, and sugar to a small pot.
- Cook over medium heat for 10 to 15 minutes, until the mushrooms are tender and the sauce has reduced to a thick glaze.
- Heat the canola oil to 360º F.
- Fry the kataifi in the heated oil until golden brown, about 1 minute.
- When ready to plate the cups, cut a circle out of the center of each lettuce leaf using a three-inch metal ring mold.
- Place a small spoonful of the mushroom mixture onto each piece of lettuce, followed by a pinch of the crispy kataifi, a slice of the cooked sea bass, and a pinch of the slice scallion
- Serve immediately.
A sweet, acidic sauvignon blanc will complement the salty miso and tender fish.
AS FEATURED ON YAHOO! CELEBRITY, THE LOBSTER MAC AND CHEESE AT CATCH NYC IS THE PERFECT COMFORT FOOD. CLICK THE IMAGE FOR THE FULL ARTICLE.
IF YOU MAKE IT AT HOME, TAKE A PICTURE AND USE THE HASHTAG #EMMEATS SO WE CAN SEE!
LOBSTER MACARONI AND CHEESE
- 4 oz cooked lobster claw and tail mixed, chopped
- 8 oz lobster cream
- 8 oz cooked elbow macaroni, cooked al dente
1 qt intense lobster stock
1 white onion sliced thin
8 oz tomato paste
2 roasted garlic bulbs
8 oz white wine
2 tbsp extra virgin olive oil
1 qt heavy cream
Mix extra virgin olive oil, white onions, and tomato paste in a sauce pot over medium heat for five minutes while continuously stirring.
Add white wine and cook until all the way reduced. Add remaining ingredients, except pasta, and reduce over medium heat by half.
In sauce pot, add cooked macaroni and heat until boiling. Lower heat until sauce is reduced and the pasta is hot.
Season with salt and pepper.