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Crispy Whole Snapper - Sun Dried Tomato Citrus Beurre Blanc Fennel Seed Crusted New York Steak - Spicy Diavola Sauce

BROADCAST DATE: 04/27/03

Crispy Whole Snapper - Sun Dried Tomato Citrus Beurre Blanc
From the Kitchen of: Chai Chaowasaree of Chai's Island Bistro

Ingredients
1 pc. whole snapper, about 2 lbs. or two 1 lb. fish)
salt & pepper, to taste
2 Tbs. all purpose flour to dust over fish

Preparation
Clean and dry the snapper and crosshatch cut in one-inch squares. Season with salt and pepper then dust with flour. In a deep pot or pan, add the oil and bring it up to about 350-375 degrees and deep fry the whole fish until it turns light brown or crispy. Set aside.

Ingredients for Sauce
1/4 c. orange juice
1/4 c. white wine
2 cloves shallot, chopped
3 bay leaves
10 whole black pepper
1 Tbs. sugar (depends on how sweet the orange is)
pinch of salt, to taste
1 Tbs. sun-dried tomato, chopped
1 Tbs. fresh herbs, chopped (thyme, parsley, chives, tarragon, basil and marjoram)
2 Tbs. unsalted butter

Preparation
In a sauce pot on medium heat, add orange juice, white wine, shallot, bay leaves, pepper and brig it to a boil. Simmer on medium low heat until the liquid reduces to a quarter. Add sugar and salt and stir for a few seconds. Add butter and stir until all the butter is incorporated well, turn off the heat. Add sun-dried tomatoes and fresh herbs. Serve with crispy whole fish.

Fennel Seed Crusted New York Steak - Spicy Diavola Sauce
From the Kitchen of: Chai Chaowasaree of Chai's Island Bistro

Ingredients
1 pc. New York steak (about 1 lb. or more)
1/2 Tbs. fennel seed
1 Tbs. vegetable oil
2 cloves shallots
4 cloves garlic
6 cloves pearl onion
6 pcs. roasted chestnuts
6 Tbs. chainti
6 Tbs. veal or beef stock
6 pcs. asparagus
1/4 Tbs. chili flakes
2 Tbs. unsalted butter
1 c. mashed potato or steamed rice

Preparation
Rub the fennel seeds into the steak and set aside. In a sauté pan on medium heat, sear the steak with vegetable oil until the steak is cooked to perfect, set aside. In the same pan, add shallots, garlic and pearl onion. Cook for a minute to sweat the onion then add red wine, asparagus and chili flakes. Cook until the wine evaporates then add the veal stock. Cook until the stock reduces by half. Add butter and stir until the butter is incorporated into the sauce. In a large plate put mashed potatoes in the middle of the plate and top with the steak. Pour the sauce on top of the steak. Garnish with a stem of Rosemary.