Best Sea Bass Grilled In Corn Husks With Compound Butter Recipes

THAI GRILLED SEA BASS - PLA PAO

Steps:

• Combine all ingredients except Sea Bass to form marinade.
• Pour marinade over fish in a ziplock bag or shallow dish and allow to marinate at room temperature for 30 minutes.
• Grill over medium-hot coals until cooked through (about 4-8 minutes per inch of thickness, until fish flakes easily), turning once, and basting frequently with marinade.
• Serve with steamed jasmine rice, sauteed bok choy, and/or grilled zucchini medallions on kebabs (basted with marinade), if desired.
• Good table condiments include lime wedges and chile sauce (sambal oelek).

GRILLED SEA BASS

Steps:

• Preheat grill for high heat.
• In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
• In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
• Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.

TRADITIONAL CORN HUSK TAMALES

Steps:

• To prepare chile paste:.
• Break caps off all red chiles and shake seeds out. Soak red chiles in hot water until soft. Blend or process chiles into a paste using a small amount of water in which they were soaked to help it move in the food processor or blender. Put paste through a sieve to remove the skins. Throw skins away. This may be made way ahead of time and refrigerated until you make the tamales.
• To prepare meat:.
• Use the cheapest roasts you can find! Try to cook the meat the day before assembling tamales, keeping it in the refrigerator until tamale-making time. Cut meat into large chunks. Cover meat with water in a very large pot. Add 6 to 12 garlic cloves and 2 or 3 tablespoons salt. Cook meat, covered, for 3 hours or until meat is tender and falling apart. Remove meat from juice and shred. SAVE THE JUICE. Mix meat sauce with the meat.
• To prepare meat sauce:.
• Melt 2/3 cup lard or Crisco and add 2/3 cup flour. Boil for 2 minutes. Pour over shredded meat and mix. Add chili paste, one cup at a time, to taste. Add 1 tablespoon of cumin. Add salt and pepper to taste.
• To mix masa:.
• Place 12 pounds masa (room temperature) in a very large pan and mix with 1 1/4 cups lard or Crisco, 2 tablespoons salt, 2 tablespoons baking powder, 1 cup chile paste and 2 cups meat broth.
• Mix with hands. Add more meat broth (about 1 cup). Add more chile paste for color if desired. Work all ingredients together with hands for about 10 minutes. The dough is ready when a small lump floats slowly to the bottom of a glass of water.
• To assemble tamales:.
• Soak corn husks in hot water until soft. Using the larger husks, place each husk waxy side up (ribbed side down). Spread masa onto each husk out to the wide edge. Place a small portion of meat in the center of masa. (You may place a stuffed green olive on the meat if you care to.) Roll husks and fold back, wide sides to center, then tapered flap up.
• Set a wire rack or vegetable steamer in the bottom of a large kettle. Put water in kettle just up to the bottom of the rack or steamer. Set tamales in kettle standing on end. Pack them in, allowing room for expansion of masa as they cook. Steam for about 20 to 40 minutes, or until masa pulls away from corn husk easily.

LOUISIANA COMPOUND BUTTER

Steps:

• Place softened butter, minced garlic, and finely chopped cilantro in an electric mixer.
• Mix on slow speed until all ingredients are well blended.
• SLOWLY add hot sauce until well incorporated.
• Wrap the ball of butter into a large piece of wax paper; form into a log (with the diameter of the log being the size of a silver dollar).
• Place log in freezer until firm.
• Cut log into 1/4-inch to 1/2-inch slices and place on top of grilled salmon immediately before serving.
• The remaining butter can be stored in an airtight container for up to two months.

MEXICAN TAMALES

Steps:

• Place all filling ingredients into a crock pot and cook on low 8 to 10 hours. (I usually do this procedure overnight).
• When meat is done, remove meat from sauce and shred in bowl this give you the opportunity to remove the fat out of the meat.
• Run sauce through sieve to remove skins of chiles, garlic and etc. Your sauce should be thick and a beautiful deep red color! Reserve 1 cup of meat sauce for the tamale dough.
• While meat mixture is cooling, place husks in warm water to soften.
• Mix all the ingredients of tamale dough plus 1 cup reserved meat sauce together (I do this in my kitchen aid -- makes the job much easier!).
• Take approx 3 tbsp of dough and place in the middle of corn husk. Spread thinly place filling in the middle with an olive and wrap until dough meets, the Woman who taught me how to make these -- says an olive in the middle brings good luck!
• Fold ends and roll package so that corn husk has covered all of filling.
• Place in steamer. Steam for 40 minutes.
• Spoon sauce over tamales on plate.
• These freeze very well. I freeze after they are steamed so the prep of dinner is quick, I do know those who freeze before they are steamed and it seems to work as well.