Kona Kampachi in Cognac Cream Sauce

Since my wife has no appetite for fish at the moment, I was alone in tackling that whole Kona Kampachi that Kona Blue had so generously sent my way. I had actually been eating fish for four days straight until I had finished it (I couldn’t dare put that wonderful fish in the freezer), but I thought I’d give you, readers a break from fish for a while, hence the gap from the other Kona Kampachi dishes I’d prepared. So here we are, the very last of my fish. This is a simple and straightforward preparation, the Kona Kampachi is sautéed in butter and topped with a cognac cream sauce.

Since I’d tried this fish cooked in many forms (raw, marinated/”chemically” cooked, and broiled), I thought I… click to read more…

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Pasta with Sage Pumpkin Cream Sauce

Pumpkins generally mean dessert in my mind. Its not like I’ve never made savory dishes that highlight pumpkin before, but still, that association is a stubborn one in my head. So I thought I’d try once again to shake it off by making a pumpkin sauce. In this case, a sage pumpkin cream sauce to go with pasta, sausage, and bacon.

This seemed like a good idea, but I had no idea how good it was going to be. For how simple this seemed, the flavor really blew me away–this was awesome. The sauce was incredibly thick–bordering on macaroni & cheese style thick (granted, I did enrich it with a healthy portion of Parmigiano Reggiano)–and the flavor was surprisingly rich. If I had to describe it in just one word, I would say “autumn” (which means a lot in hot Florida at this time… click to read more…

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Honeyed Balsamic Braised Chicken with Figs

I thought I should explore some savory applications of fresh figs rather than just going dessertcrazy. For some reason, a Morrocan chicken I’d made several months ago kept popping up in my head, so I decided to follow a similar tact and braise a chicken with figs and see where it took me.

I began by breaking down a whole chicken. I strangely enjoy this and seem to get better at it every time I do it, so if this is something that intimidates you, there’s only one way to get better at it so do it! With the chicken in more manageable pieces, I then braised it in a flavorful broth of wine, balsamic, honey, leek, herbs, and figs. The result was absolutely delicious–the chicken was incredibly tender and the sauce was sweet, honeyed, with a surprisingly well-rounded, balanced,… click to read more…

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Fig, Fennel, and Prosciutto Pizza with a Shallot Cream Sauce

The rampage of figgy foods continues! As I looked for inspiration for other fun, new things to do with figs, I chanced upon an amazing looking fig and fennel pizza that I knew I had to try. I changed things up a bit and was quite pleased with the outcome. Its one thing to say that I love pizza, but I really loved this pizza.

Fresh figs, fennel bulb, prosciutto, and leek for toppings, roasted shallot cream sauce, and gruyere–yeah, what’s not to love in that mix? These might sound like a lot of big flavors to all have together, but they really all have a phenomenal affinity for one another. Figs and the anisey sweetness of fennel, figs and prosciutto, figs and cheese, figs and the sharpness of shallot and leek–they are all fantastic on their own, and taken together all at once, it was one cohesive,… click to read more…

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Sweet Sesame Broiled Kona Kampachi

Having enjoyed two different raw preparations of my Kona Kampachi recently, I thought it was time to explore how this fish cooks. Being a Hawaiian fish, my first inclination was to aim for something Polynesian in nature, but then I drifted towards Asian flavors. I also wanted to give this fish a good sear, but not cook much beyond medium-rare. Combining these two ideas, I decided on a sweet, spicy, light sauce to glaze the fish during its brief vacation under the broiler.

I was inspired by one of my favorite Asian food bloggers take on this fish, so I thought I’d try to take that idea in another direction. This glaze had distinct Asian flavors (to speak in such broad strokes. I… click to read more…

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Grilled Shark with Pebre Sauce

The reaction I get to this dish when I mention it is “wait, did you say shark?” Yup, shark. I was compelled to try it when I saw it on sale because shark meat was new to me and I’m always up for something new. I wasn’t quite sure what it would be like, so I opted for some strong, South American flavors–a spicy, orange marinade before the shark hit the grill and a zesty cousin of chimichurri sauce: pebre sauce!

Unfortunately, I was pretty disappointed by shark and won’t be in any rush to have it again (but I’ll still happily watch them). If you’ve never had it either, it’s dense and more “meat”-like in texture compared to fish–not at all delicate or flaky (even compared to the density of swordfish). It has a very mild flavor, only slightly reminiscent of fish, but really, it’s quite bland. I do think this… click to read more…

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