Posts tagged "ben ford"

Recipe: Seabass Crudo with Fennel

July 14th, 2016 Posted by Chef Fest 2014 0 thoughts on “Recipe: Seabass Crudo with Fennel”

Recipe: Seabass Crudo with Fennel, Olive, Avocado, Lemon, Toasted Hazelnuts and Chile

Chef: Ben Ford, Executive Chef

Restaurant: Ford’s Filling Station, Los Angeles

Serves 4

Ingredients

2 cloves of garlic, thinly sliced
¼ cup Olive oil
1 bulb baby fennel, top removed and thinly sliced
¼ cup picholine, lucques or other green  olives, pitted and sliced
½ preserved lemon rind, sliced thin (optional)
1 small Serrano chile, thinly sliced
1 Fresno chile, thinly sliced
Juice of 1/2 lemon
¼ teaspoon kosher salt
1 pound seabass fillet, skinned and deboned
1 avocado, sliced thin lengthwise
¼ cup best quality extra virgin olive oil
2 tablespoons lemon mosto
½ teaspoon flaky sea salt
½ teaspoon Marash pepper
1 tablespoon mint, chiffonnade
¼ cup Hazelnuts, toasted and roughly chopped
20 each Garlic Chips

Method

Roasted Hazelnuts:

Preheat oven to 350 degrees.

Place 1/2 cup of raw hazelnuts on a dry baking sheet.

Roast hazelnuts in the oven for about 5 minutes until skins turn dark and start to blister.

Remove from oven, let cool for a few minutes, and then pick up all the nuts in a clean kitchen towel.

Wrap the nuts in the towel and rub your hands together for about 10 seconds until all the skins are removed. Add to a food processor and pulse to rough chop.

For Garlic Chips:

In a small saucepot, heat just enough oil to deep fry the garlic chips—about 1/4 cup depending on the size of the pot. Heat over medium heat. When hot, add the garlic chips in, and cook until they are just starting to lightly brown. Remove the chips to a paper towel with a slotted spoon to cool.

For the Fennel, Chiles, and Olives:
In a medium bowl mix the fennel, olives, preserved lemon, chiles, mint, lemon juice, and 1 tablespoon olive oil. Season with Kosher salt and keep at room temperature for about 10 minutes.

For the Seabass Crudo:
Slice the fillet into 1/8-inch thick pieces, 20 slices in total. Add to a shallow dish and top with the remaining olive oil.

To Assemble and Serve Individually:
Arrange  2-3 slices of avocado. Arrange 4 to 5 pieces of seabass slices so they are slightly overlapping. Using the lemon mosto, drizzle a little over the fish and around the plate. the fish Season the fish with flaky sea salt and spoon the fennel, olive and chile mixture on top. Sprinkle with Marash pepper, toasted hazelnuts and garlic chips.

 

Recipe: Roasted Cauliflower

July 22nd, 2014 Posted by Chef Fest 2014 0 thoughts on “Recipe: Roasted Cauliflower”

Recipe: Roasted Cauliflower

Chef: Ben Ford, Executive Chef

Restaurant: Ford’s Filling Station, Los Angeles

“The one thing I might love more than cooking over a fire is cooking directly on a fire.”

Serves 8

Ingredients:

4-5 pounds cauliflower (about 2 large), core removed
½ cup extra-virgin olive oil
6 cloves of garlic, peeled whole clove
¼ cup capers
½ cup olives, lightly crushed and pitted
½  tablespoon fresh chopped thyme
2 tablespoon fresh rough chopped rosemary
1 lemon, large diced
1 teaspoon kosher salt
Freshly ground black pepper

Method:

Create marinade for the cauliflower by combining the olive oil, garlic, capers, and olives in a saucepan, and heating it over low heat. Cook slowly for 20 minutes, stirring intermittently until everything has softened and broken down and is cooked. Mix in olives and capers and set aside. Loosen with a little extra olive oil if it’s too stiff. You want it easily fall off the spoon.

Blanch cauliflower in highly salted boiling water for 3 minutes. Remove and let excess water drain. Marinate cauliflower as they cool. Marinate for 1 hour.

Preheat a charcoal or gas grill or preheat the oven to 400°F. If you have a kettle grill, roast the cauliflower directly on the embers down in the bellows of the kettle grill.

Alternate Method:

Otherwise, cut 6 pieces of heavy aluminum foil the same size to create two packages 3 layers deep. Mound the Place a cauliflower in the center of each packet. Drizzle with any remaining marinate and season each with ½ teaspoon of salt and 8 or 10 turns of pepper. Close the packets tightly and put them in oven or directly on the embers of a fire and cook them for about 30-35 minutes, until the cauliflower are tender, rotating them occasionally so they cook on all sides. (To test them, you have to take them off the fire or out of the oven, open the pack, and pierce one of the heads of cauliflower. If a butter knife enters easily the cauliflower is finished cooking.

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