Br a SS er ie M o n C ho u C ho u Pr ov en ça l M on kfi sh w ith C on fit P ot ato es , p. 4 848 Br asser ie Mon chou chou ConFit Potatoes Preheat oven to 350°F. In a large bowl, combine potatoes, garlic, and thyme. Season with salt and pepper. Arrange in a snug single layer in a lidded ovenproof Dutch oven, at least 5 inches deep. Pour in enough oil to cover potatoes. Cover with lid and wrap the entire dish in aluminum foil to seal. Bake for 1K hours. Using a slotted spoon, transfer potatoes to a bowl and set aside. Leftover oil can be filtered and reserved for another use. Provençal sauCe Heat oil in a medium saucepan over medium heat. Add onions and sauté for 5–6 minutes, until translucent. Add tomatoes and olives, reduce to medium-low heat, and simmer for 10 minutes, until reduced and thickened. Set aside and keep warm. monkFish Heat oil in a large skillet over high heat. Place monkfish on a plate and dust with flour. Season with salt and pepper. Averting your face from the hot oil, carefully add fish to the skillet and cook for 3 min- utes on each side until golden brown (see Note). Reduce heat to low and add butter. Spoon butter over fish for 2 minutes. Add potatoes and cook for 3 minutes, until potatoes are golden brown. Set aside and keep warm. note >> When cooking monkfish, the rule of thumb is to cook it for 6 minutes per side for every inch of thickness. Overcooking will cause it to become rubbery. Allow monkfish to rest for 2 minutes before serving. butter sauCe Combine oil and shallots in a small saucepan over medium-low heat. Add wine and gently simmer until reduced by half. Add cream and simmer for another 2–3 minutes, until the mixture starts to thicken and is reduced by another half. Whisk in butter. Strain sauce through a fine-mesh sieve. Season with salt and pepper. assembly Place Provençal sauce in the center of each serving bowl. Lay fish on top and arrange potatoes around fish. Spoon butter sauce over fish and garnish with parsley. ConFit Potatoes 1 (1K-lb) bag fingerling or marble potatoes 6 cloves garlic, peeled 3 sprigs thyme Kosher salt and black pepper 2 cups olive oil, plus extra if needed Provençal sauCe 2 Tbsp olive oil 1 onion, sliced 1 (32-oz) can crushed San Marzano tomatoes 12 oz mixed Mediterranean olives, pitted monkFish 2 Tbsp vegetable oil 3 lbs monkfish tails, membranes removed 3 Tbsp all-purpose flour Kosher salt and black pepper 2 Tbsp butter Confit Potatoes (see here) butter sauCe 1 Tbsp olive oil 2 shallots, chopped N cup dry white wine K cup heavy cream N cup (K stick) butter Kosher salt and black pepper, to taste assembly Chopped Italian parsley, for garnish Provençal Monkfish with Confit Potatoes ServeS 6 This classic family-style entrée, a regular feature on the brasserie menu, is perfect with a simple side salad, crusty bread and butter, and olives. gunsLinger s 103 Nonstick cooking spray O cup all-purpose fl our M cup cocoa powder, sifted K cup sugar K cup confectioners’ sugar, sifted N cup Texas Black Gold Garlic Black Garlic Powder O tsp sea salt 2 eggs K cup canola oil K tsp vanilla extract K gallon vanilla ice cream, to serve (optional) Chocolate syrup or sauce, to serve (optional) 8 maraschino cherries, to serve (optional) Preheat oven to 325°F. Lightly grease 8 ramekins or small ovenproof dishes with cooking spray. In a medium bowl, combine fl our, cocoa powder, sugar, confection- ers’ sugar, garlic powder, and salt. In a large bowl, whisk eggs, oil, vanilla, and 2 tablespoons water. Sprinkle the dry mixture over the wet mixture and stir until just combined. Pour batter evenly into the ramekins and, using a spatula, smooth the tops. Set ramekins in a roasting pan fi lled halfway with water and bake for 40–48 minutes, until a toothpick comes out with only a few crumbs attached. Serve hot with a scoop of ice cream, chocolate sauce, and a mara- schino cherry (if using) on top. Black Garlic Brownies ServeS 8 The combination may sound strange, but the fl avor is anything but. Black garlic adds moisture to the batter and imparts a sweet, earthy fl avor reminiscent of fi ne balsamic vinegar syrup. Give this a try, and you’re certain to become a fan. La La ’S g o rd it a S G re en E nc hila da s, p . 12 2 a nd C las sic T ex -M ex S id es , p . 12 3122 La La’s gor ditas ChiCken stoCk and shredded ChiCken In a large stockpot, bring 2 quarts water to a boil. Add chicken, carrots, celery, onions, bell peppers, and 1 tablespoon salt and bring to a boil. Boil for 1 hour, until chicken is tender and falls off the bones. Strain stock and set aside. Transfer chicken to a cutting board, then finely shred meat. Discard vegetables. Place chicken in a medium bowl and season with remaining 1 table- spoon salt, granulated onion (or onion powder), black pepper, and celery seeds. Toss to mix and set aside. tomatillo sauCe Place tomatillos in a large saucepan, fill with enough water to cover, and bring to a gentle boil over medium heat. Boil for 3–5 minutes, until softened. Do not crush tomatillos or allow them to crack, as this may add bitterness to the sauce. Drain tomatillos, then transfer to a blender. Purée until smooth. Pour purée back into the saucepan. Add scallions, cilantro, and stock and bring to a gentle boil over medium heat. Stir in garlic and salt and cook for another 3 minutes. (If you boil the mixture for too long, the sauce will lose its vibrant color.) Remove from heat and set aside. enChiladas Preheat oven to 350°F. Heat oil in a large skillet over high heat. Using tongs and averting your face from the hot oil, carefully and quickly dip a tortilla in oil to soften it. Transfer the tortilla to a plate or cutting board. Add shredded chicken to the lower third of the tortilla and roll into a cylinder to create an enchilada. Repeat with remaining tortillas and chicken. Arrange enchiladas in a snug single layer in a 9- x 13-inch baking dish. Cover enchiladas with sauce and top with cheese. Cover dish with aluminum foil and bake for 15 minutes, until cheese is melted. Set aside to rest for 10 minutes, then garnish with cilantro leaves. When serving, drizzle plated enchiladas with crema and garnish with scallions. ChiCken stoCk and shredded ChiCken 8 bone-in, skinless chicken thighs 5–6 carrots, shredded (1 lb) 1 head celery, chopped 1 onion, chopped 1 green bell pepper, seeded and quartered 2 Tbsp kosher salt (divided) 2 Tbsp granulated onion or 1 Tbsp onion powder 2 Tbsp black pepper 2 tsp celery seeds, or to taste tomatillo sauCe 6 lbs tomatillos, peeled and thoroughly washed 3 bunches scallions, chopped Bunch of cilantro, leaves and stems chopped Chicken Stock (see here) 1 large head garlic, finely chopped (N cup) Kosher salt, to taste enChiladas 1 cup vegetable oil 12–16 (8-inch) white corn tortillas Shredded Chicken (see here) Tomatillo Sauce (see here) 2 cups grated Monterey Jack cheese Sprig of cilantro, leaves only 1 (15-oz) jar Mexican crema, to serve Bunch of scallions, chopped, for garnish Green Enchiladas ServeS 6–8Next >