Chef’s Palette Spice Rubs
Makes 8 servings.
1 Jumbo Artichoke, trimmed, boiled, choke removed
4 “Baby” artichokes, cleaned, boiled in lemon water, chopped
1 Lb. local, fresh-caught fish, (such as rockfish, sole, or snapper in our area)
2/3 C fresh lime juice
1/2 orange or tangelo
2 Tbsp finely shaved shallot
1/4 C poblano or jalapeno pepper, de-seeded and finely sliced
1/4 C red bell pepper, finely diced
1 medium ear corn, fire-roasted
1/4 C loose fresh cilantro leaves
1/4 tsp. Seafood Salt for the ceviche
1/4 tsp. Chili Blend to dust the chips
3 radishes, thinly julienned
Tortilla Chips for service
Optional Avocado Artichoke Cream:
½ C Canned or jarred artichoke hearts
1/2 small avocado
¼ C sour cream, full fat (optional)
Dash of Valentina or Tapatio hot sauce
This recipe is obviously more about the artichokes than the spice rubs. We had a great time at the 57th Annual Castroville Artichoke Festival and even made artichoke lasagna for dinner on Sunday night - I'll get more into that in a minute. Now it's time to do as promised and post the recipe for the summertime deliciousness you see above. After all, it is a bit late but the family is fed and the kids are in bed! Great Success!
Ceviche is really quite easy: pick your ingredients, chop them all up the same size, "cook" the fish in lime juice, serve. Now the details. Use only the freshest fish, as in still floppin' around boat if you can get it! I used rock cod the first day and petrale sole this afternoon. I preferred the rockfish which was thicker cut and more firm. Te trade off, however, was that after 30 minutes it was cooked to a little past medium rare which may worry a few of you guests, but is actually perfect! The sole on the other hand was more like medium well after 20 minutes in the juice. I noticed 1/3C juice per half pound of fish worked well and cooked at a good speed.
I set the fish to marinade and then prepped my other ingredients (be sure to shock your artichokes in ice water to cool them off so they do not heat up your ceviche, gross). I keep the shallots separate and when my fish is almost ready I mix them in to let their flavor mild a little with the acid and after 3 minutes I drain off the excess lime juice. Then I squeeze in a half of an orange and half of a grapefruit, toss in the Seafood Salt and all of the other ceviche ingredients a gently mix it. At this point, if you want to put it in the fridge or on ice for 15 minutes that would be ideal - enough acid has been removed that it shouldn't over-cook. If you used sole, and it's already cooked then maybe just serve it - you don't want it to get chalky.
To offset the acidity of the dish a little I like a fatty, sour cream based sauce. Put the ingredients into a jar and use an immersion blender to make a smooth sauce and it's done super quick! I served mine with tortilla chips that I dusted in our Special Chili Blend; it was perfect on the warm day that we all enjoyed at the Monterey County Fairgrounds.
Maybe next year I'll share my Lasagna Bianca that I made up tonight: Italian sausage and ground veal cooked in a garlic cream sauce layered between pasta sheets and ricotta, provolone, mozzarella and of course lots of artichoke hearts! To finish it off and add a splash of color I served it with an artichoke and kalamata puttanesca sauce.Now with my belly full and this blog post done the Sand Man is coming! Cheers and sweet dreams!
Here's a question that was sent in from Christine in California:
Q: Hello Chef Dyon! This might be a silly question, but I've always seasoned my meat with salt and pepper in addition to whatever dry rub I use. I'm wondering whether each Chef's Palette seasoning has enough salt and pepper in it to cancel out the need for extra S&P? Thanks!
A: Not a silly question at all, Christine!
All of our rubs are unique and a bit different. When we release our full product line we will a quick "How to Use" on each jar that will address exactly this subject, but until then and even after I am always happy to give tips and information!
The Porcini Espresso Rub has next to no salt at all since it is meant to be used as a crust on prime rib, steaks or fish that has already been seared; or in the case of my prime rib recipe, pre-salted days ahead.
Most of the blends have moderate amounts of salt to allow you to brine your chicken or pork loin and still use the flavors provided. The two highest salt contents are the Burger Seasoning and of course the Fish Salt, which just use that same as a salt. My goal was to err on the side of caution with the salt so that you can add more if you like at the finish - but you wouldn't be able to take it away.
As far as pepper goes all of them have a good amount but you can always tweak to your tastes or uses. One example would be once again the Burger blend. When I use it on steaks I double up the black pepper if I am not finishing with the Chili Blend or Porcini Espresso.
Hope that helps and keep 'em coming.