Thursday, March 14, 2013

Kumquats on the Farm to Table Special...


I bought some Kumquats from Twin Peaks Orchards  - I decided to do a Brandy Kumquat Beurre Blanc that I could pair with our Fresh Catch - Swordfish...


I started by simply cutting the Kumquats into slices - You can eat the skin so no need to try and peel them - very exciting considering they are very tiny and peeling them would be a task that one of my Chefs of past would have loved to give to the new guy...


Once they are sliced up add them to a nice heavy pan with a little bit of EVOO (extra virgin olive oil) - Let them cook for about 5 minutes or so and then add Brandy!  Please make sure to remove the pan from heat when adding liquor as it tends to flame up.  The more alcohol, the bigger the flame.  Once the Brandy has cooked out you can add some butter and simply turn the heat off - it will melt. 


I added the Kumquat Brandy mixture to our classic Beurre Blanc and served it over the pan roasted Swordfish - on a bed of Forbidden Black Rice.  It turned out really great! 


Always keep in mind not only your flavors but also the colors on the plate.  Black, Orange, Green, White, Yellow are all vibrant when placed together.