Our Delmarva weather has consisted of winter, spring and even a little summer temperatures here lately.
The chef on our Facebook Live Show took that into consideration when he put together recipes for the show. We’re combining a mix of winter, spring and summer vegetables, as well as a light dessert option. Chef Nate Griffith with Gilligans in Lewes, Del. joins us in the Kirby and Holloway Kitchen to make Spring on a Crostini, Pan Seared Rockfish, and for dessert – Deconstructed Berries and Cream.
Gilligans is opened Wednesday-Sunday and their location is 134 Market St., Lewes, Del. 19958. Learn more about their special dinner events by calling the restaurant at (302) 644-7230.
Spring on a Crostini
- ½ lb. butter
- 1 sliced sourdough bread
- 2 cups peas
- 1 Tbsp. EVO
- Pinch salt
Toast sourdough until golden brown. For compound butter, cook peas in butter until tender. When peas are tender puree with salt and EVO. Let cool and then apply to toasted bread. Garnish with fresh seasonal veg from a local farmer’s market.
Sautéed Rockfish with Jalapeno Coulis, Caramelized Leeks, Fried Radish
- 7 oz. rockfish filet
- ½ c oil
- ¼ c butter
- 1 lemon
- 4 seeded jalapenos
- 2 c water
- 1/8 c sugar
- 1 Tbsp. sour cream
- 1 tsp honey
- 6 halved radishes
- 1 ½ c julienned leeks
- ¼ cup desire wine
- Salt and pepper to taste
Coulis:
Simmer jalapenos in sugar and water. When soft place in blender with sour cream and salt.
Fish:
Bring oil to almost smoking point, gently place rockfish skin side down and allow to cook until fish removes itself from pan, carefully flip and allow to cook 3 minutes on other side. Add butter and lemon juice to pan, turn off heat.
Half radishes and soak in lemon water. Add ½ inch oil to sauté pan and allow to heat. Fry radishes after straining all water until desired color is reached. Place on paper towel to remove additional oil
Julienne leeks, sauté in hot oil until brown. Add butter and wine to taste and cook 45 minutes. Season with salt and pepper
Berries and Cream
- 2 Tbsp. 10X sugar
- 1 quart heavy cream
- 2 drop almond extract
- 1 Tbsp. honey
- 4 cups fresh berries
- 2 Tbsp. sugar
- 1 c wine
- ½ c sugar
- ¼ c sunflower seeds
- ¼ c hazelnuts
- ¼ c granola
- 1 Tbsp. melted butter
In a cold bowl add cream, 10X, almond extract and honey – blend until desired consistency
Compote
Put desired berries with wine and sugar into pot. Simmer and stir occasionally for 2 hours remove from heat and allow to cool
Crust
Blend sunflower seeds with granola and hazelnuts Mix with melted butter until a consistency of wet sand.
