Pequod Posted July 7, 2018 Report Posted July 7, 2018 Our local farmer’s market features a vendor who brings us the best of the Chesapeake. This week he had enormous Rockfish filets, so we’re making a recipe from Bobby Flay’s Mesa Grill cookbook. Like many Flay recipes, we start by charring and roasting peppers. This time it’s yellow peppers and poblanos, hence the title of this thread. The peppers are being converted into the subject accompaniments. Meanwhile, grilling corn whilst cooking the humongous rockfish filets on the Baking Steel griddle. Just look at these beauties. On the serving platter with the grits and poblano vinaigrette. Like many Flay recipes, big flavors and great use of Southwestern flavors. Home run! 6
ckreef Posted July 7, 2018 Report Posted July 7, 2018 You had me at Rockfish and grits. I've done many grits cooks but I've only had Rockfish once (at the Bonefish Grill restaurant). Yours looks much better. Great cook. 1 1
Aussie Ora Posted July 8, 2018 Report Posted July 8, 2018 That sure does look tasty great cookOutback kamado Bar and Grill 1
tony b Posted July 8, 2018 Report Posted July 8, 2018 Bonefish Grill is awesome! But, the closest one to me is 150 miles. My best use of Rockfish to date was in Bouillabaisse, I've also used it in Cioppino. Unfortunately, here in Iowa, we don't see it very often. What Flay cookbook did this come out of? I'm intrigued by the grits - they look decadent! 1
Pequod Posted July 8, 2018 Author Report Posted July 8, 2018 15 minutes ago, tony b said: Bonefish Grill is awesome! But, the closest one to me is 150 miles. My best use of Rockfish to date was in Bouillabaisse, I've also used it in Cioppino. Unfortunately, here in Iowa, we don't see it very often. What Flay cookbook did this come out of? I'm intrigued by the grits - they look decadent! This was from the Mesa Grill book. Interesting thing about the grits is that they were made using canned hominy drained, rinsed, then coarsely chopped in the food processor. They were really fantastic grits. 1
tony b Posted July 8, 2018 Report Posted July 8, 2018 I have that cookbook, so I'll have to look it up. I'm shocked as I'm not normally a fan of canned hominy - not the same as stone ground grits! My cooking muse just whispered in my ear - cook stone ground grits in the Donabe rice pot! I'm now inspired to try it!
Steve M Posted July 8, 2018 Report Posted July 8, 2018 Nice looking meal. I miss the Mesa Grill. Now I want a margarita. 1
Pequod Posted July 8, 2018 Author Report Posted July 8, 2018 11 hours ago, tony b said: I have that cookbook, so I'll have to look it up. I'm shocked as I'm not normally a fan of canned hominy - not the same as stone ground grits! My cooking muse just whispered in my ear - cook stone ground grits in the Donabe rice pot! I'm now inspired to try it! Don’t see any reason you couldn’t do this with stone ground grits. Bobby’s purpose here is to leave the hominy chunky - only pulse it 5 times in the food processor - so as to achieve that particular texture. But unless you’re a texture Nazi, stone ground grits (my preference as well) would be excellent here.
amusedtodeath Posted July 8, 2018 Report Posted July 8, 2018 12 hours ago, Pequod said: This was from the Mesa Grill book. Interesting thing about the grits is that they were made using canned hominy drained, rinsed, then coarsely chopped in the food processor. They were really fantastic grits. That is fascinating. What did you add to them for creamyness, etc.?. Looking at the picture, you'd swear they were traditional grits! I'm interested in that.
Pequod Posted July 8, 2018 Author Report Posted July 8, 2018 (edited) 1 hour ago, amusedtodeath said: That is fascinating. What did you add to them for creamyness, etc.?. Looking at the picture, you'd swear they were traditional grits! I'm interested in that. There’s heavy cream and cheese in there too, not to mention two puréed yellow peppers. The recipe is online here: https://canadianfamily.ca/recipe/striped-sea-bass-with-roasted-poblano-vinaigrette/ Edited July 8, 2018 by Pequod 1
