| |
|
James
Brown. 20 All-Time Greatest Hits. Yes, Papa's got a
brand new bag..
Viognier
(pronounced "V-N-A"). This varietal, which tastes like
a cross between chardonnay and Gewürztraminer, is much
easier to drink than it is to pronounce. The ripe tropical
fruit notes in the wine pair naturally with the ginger
and papaya flavors of the fish.
|
|
1 Drizzle a tablespoon of olive
oil over the outside of each bag and rub it with your
hand until all surfaces of the bag (inside and out) have
absorbed the oil. (This is a perfect application for olive
oil sprays or misters. If you have one, spray bags generously,
then rub oil into paper.)
2 Place ingredients and seasonings inside the bags, force
out the excess air, then tightly roll bags shut. Place
in the oven on a cookie sheet and bake according to directions.
3 The bag will brown, but it will not burn. As the food
cooks and lets off steam, the bag should puff up slightly.
When the food is fully cooked, bring the bags to the table
on individual plates and let each guest slit them open.
If you rip open the bag only to discover that the contents
are not fully cooked, the jig is up. Wrap the opened bag
in aluminum foil and return it to the oven until fully
cooked. |
|
|
Brown-bagged
Sea Bass with Papaya Salsa
serves
2 [from "off the eaten path"]
|
Since the introduction of Le Guide
Michelin, French chefs have preserved their coveted stars by
creating recipes that require tools most lay cooks don't know
how to pronounce, let alone find. Cooking en papillote, for
example, is the classic French technique of baking food between
sealed sheets of parchment paper. This method allows fish and
meats to steam in their own juices, delivering succulent results
without large quantities of butter or oil (that is, unless you
eat the oil-soaked paper). In my quest to demystify haute cuisine,
I have discovered that almost anything that can be cooked in
parchment paper can also be baked to juicy perfection in a standard-issue
brown paper lunch bag.
Unlike
car engine cooking, this method is as functional as it is fun.
Now that the word is out, there is one less obstacle standing
between you and your own Michelin star.
I originally concocted this recipe to
show off my paper-bag technique. Then a funny thing happened
on the way to my testing dinners. It was so much fun to serve,
and so well received, that it quickly evolved into one of the
bright lights of my repertoire. Its charms are obvious: dead-easy
preparation, healthy ingredients, fresh tropical flavors, colorful
presentation, and the joy of wowing your guests-all in one simple
recipe. Try it—a brilliant dinner is practically in the bag. |
|
 |
| |
|
|
|
| 2 |
|
tablespoons
olive oil, or a lesser amount of olive oil spray |
| 2 |
|
lunch-size
brown paper bags |
| 2 |
|
(6-ounce)
sea bass fillets |
| 1 |
|
teaspoon
freshly ground black pepper |
| 1 |
|
tablespoon
soy sauce |
| 1 |
|
tablespoon
freshly squeezed lime juice |
| 1
1/2 |
|
tablespoons
freshly grated ginger, peeled before grating. |
| |
|
|
|
|
|
| |
|
|
|
| 1 |
|
Preheat
oven to 425ºF. |
| 2 |
|
Drizzle
1 tablespoon of olive oil over the outside of each bag
and rub it with your hand until all surfaces of the bag
have absorbed the oil. If you are using olive oil spray,
spray bags generously, then rub oil into paper. |
| 3 |
|
Rinse fillets,
then pat dry. Pepper both sides. |
| 4 |
|
In a small
bowl, mix soy sauce, lime juice, and ginger. |
| 5 |
|
Set bags
on their broad side and place one fillet flat inside each
bag. Then, using a tablespoon, reach into the bag and
spoon half of the soy-lime-ginger mixture over each of
the fillets. Force excess air from the bags, roll up the
open ends and tightly crimp to seal shut. |
| 6 |
|
Bake on
a cookie sheet for 10 minutes. Remove and serve immediately.
Instruct guests to slit open bags, peel back the paper
and spoon Papaya Salsa over top |
| |
|
|
|
|
|
| |
|
|
|
| 1 |
|
ripe papaya
(ripe = slightly soft to the touch), skinned, seeded,
then diced into 1/4-inch cubes. If papayas are unavailable,
replace with a mango. |
| 2 |
|
scallions,
trimmed then diced |
| 1/4 |
|
cup lightly
packed cilantro, chopped, stems removed before measuring |
| 2 |
|
tablespoons
freshly squeezed lime juice |
| 2 |
|
tablespoons
red bell pepper or red cabbage (for color), finely chopped |
| 1 |
|
jalapeño
chili, seeds and membranes removed, minced. |
| |
|
|
|
|
|
| |
|
|
|
| 1 |
|
Combine all ingredients
in a bowl and mix thoroughly with a fork. |
| 2 |
|
Reserve and serve at
the table with the sea bass. |
| |
|
|
|
|
|
