Chef Eric Degroot from Roger Rocka's Dinner Theatre visited the Great Day Kitchen to show how to make Tempura Vegetables and Grilled Fresh Swordfish.
Crispy Fall Vegetable Tempura with Dashi Dipping Sauce
broccoli and cauliflower florets, blanched
thinly sliced yams, soaked in water
strips of bell peppers
whole mushrooms or sliced lengthwise
or any other vegetable that meets to your liking
Heat oil to 375 degrees in large pot or fryer. Dredge vegetables into batter, then, one by one, gently drop into fryer. Do not over crowd as the vegetables will stick together, as well as cool down the oil.
Fry until crispy, turning vegetables with a slotted spoon, about 1 minute. Lift out of pan and drain on paper towels. Serve right away or keep warm in oven till all vegetables are fried.
1 cup flour
6 tablespoons cornstarch
¼ teaspoon Kosher salt
1 cup plus three tablespoons soda water, ice cold
In a bowl, combine the flour, cornstarch and salt. Whisk in soda water to flour mixture, combining very lightly. It should resemble a thin pancake batter in consistency. Just keep in mind, it may take a little less or more soda water to get it right where you want it. I always throw a sample vegetable in the oil to taste.
Dashi Dipping Sauce:
1 cup water
1 tablespoon dashi granules
¼ cup mirin
2 tablespoons soy sauce
In a small saucepan, bring water to a boil. Stir in dashi and simmer for 2 minutes. Remove from heat, then stir in mirin and soy sauce. Adjust seasoning to taste. I like to add a little bit at sugar at times. To brighten it up a bit, maybe toss in some minced diakon radish, thinly sliced scallions or fresh chilies for a bit of heat.
Grilled Fresh Swordfish with Nectarine Relish & Tarragon Creme Fraiche
6- 8 ounce Swordfish Filets, rubbed with olive oil and seasoned on both sidea with Kosher salt and fresh ground black pepper
Preheat barbeque to high and put swordfish filets on hot grill. Let sear for about 2 minutes, then turn over and cook for another 2 minutes till done. The thickness of your filets is going to change grilling time, so don't over do it! It's steak like texture is unforgiving and chewy if over cooked. Serve with nectarine relish and drizzle with crème fraiche.
2 cups pitted, chopped nectarines
Juice of 3 Lemons
2 tablespoons minced fresh basil leaves
1 tablespoon honey
1 teaspoon minced Fresno chilies or jalapenos
1 tablespoon extra virgin olive oil
Kosher salt to taste
Combine the nectarines, lemon juice, basil, honey, chilies, and oil in bowl. Toss well season to taste with salt. Serve at room temperature.
Tarragon Creme Fraiche:
1 cup crème fraiche or sour cream
¼ cup minced fresh tarragon leaves
In a small bowl, combine crème fraiche, tarragon and season to taste.