By Jon Bonnell
With a spotlight on clean, sustainable parts, Chef Jon Bonnell stocks his ardour for seafood.
Included are recipes for visible showstoppers like Braided Poached Arctic Char and classics like Seared Crabcakes with Scallion Lime Aioli. style anything new with Jon’s recipe for Seared Tilefish with Tarragon Cream Sauce or attempt a twist on a classy favorite—Crispy CatfishTacos with highly spiced Slaw. Even the pickiest of dinner visitors may be jam-packed with compliment if you whip up an aspect of Crawpuppies or Lobster Mac and Cheese. a variety of recipes makes this publication an exceptional selection for the seafood amateur and
Chef Jon Bonnell is the landlord of 2 restaurants—Bonnell’s fantastic Texas food eating place, the most appropriate eating place of either citadel worthy and Texas, and his latest, Waters, encouraged by way of his love for clean seafood. Jon Bonnell has seemed on NBC’s this day, ABC’s reliable Morning the USA, the CBS Early exhibit and the nutrition Network’s BBQ with Bobby Flay. he's the writer Jon Bonnell’s tremendous Texas food and Jon Bonnell’s Texas Favorites. He lives in Forth Worth.
Read Online or Download Jon Bonnell's Waters: Fine Coastal Cuisine PDF
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Extra info for Jon Bonnell's Waters: Fine Coastal Cuisine
The recipes—from simple to complex—are some of my favorites. From the many waters of the world, here’s how I like to enjoy the bounty and diversity of fantastic, flippin’-fresh seafood. Wild, Seasonal, Sustainable I’m a sport-fisherman, a chef, multiple-restaurant owner, outdoorsman and conservationist, so this subject is close to my heart. In all of my dealings with fishermen, various seafood purveyors and suppliers across the country, my mission has always been the same: find the highest quality and freshest seafood for my customers while doing my best to support American fishermen and protect wild fisheries.
Add chicken stock and okra. Bring to a light simmer and cook for 10 minutes. Add in the hot sauce and Worcestershire, then adjust the seasonings to your taste. Brown the meats lightly in a separate pan along with remaining butter, then add to the mix and simmer the entire pot for approximately 15 to 20 minutes. Serve garnished with plain white rice and chopped green onions. Home-Cured Smoked Salmon Serves 8 to 10 It takes time and several processes to make your own smoked salmon at home, but the final product is a beautiful thing to be proud of.
Wrap the octopus very tightly in the plastic, forming a long log shape. Tie up the ends of the plastic and place the log into a freezer overnight. The next day, remove the plastic while the octopus is still frozen, and slice it very thinly (carpaccio) on a deli slicer. Arrange the disks around a plate, slightly overlapping each other. One thin layer is plenty. In the center of the plate, place a small amount of the salad mixture on top, then drizzle the plate with the mustard sauce and sprinkle black lava salt all over the plate to finish.