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Cook like the Pros: Perry's Steakhouse sea bass
Perry's Steakhouse & Grille chef Rick Moonen shows us the secrets behind the restaurant's pan-seared sea bass.
Hi WRL fans. I'm chef Rick Moonen, master development chef for Perry's restaurants, were currently located at Perry Steakhouse and Grill and Crabtree Terrorists, right across from the Crabtree Valley Mall. We just recently opened, and we have received a warm welcome from the community. Perry's is known for its prime steaks. It's famous seventh in your high pork chop and it's succulent seafood. Today I want to share with you our pan seared sea bass on one of North Carolina's top crops. Corn. First, let me run down some of the main ingredients for you Really quite simple and easy. Thio Access these ingredients off course. We're talking about the corn that we're gonna be making a corn pudding that the sea bass sets upon, surrounded by a red pepper Cooley that's made with two different kinds of peppers. Raw bell peppers, a zwelling, grilled peppers, shallots and garlic. And it's all pureed oil. And around the outsiders are cilantro oil and on top, a little bit of micro cilantro. So we start with a beautiful piece of sea bass that is eight ounces. It's unbelievably beautiful fish, and then we marinate it overnight. We seasoned with a little bit of salt, and with the salt does it pulls out Some of the moisture burns up the flesh, and it makes a really flaky and and and silky and then we marinate it in a combination of cilantro, jalapeno peppers, a little bit of garlic, scallions and grapeseed oil. So I'm gonna start that cooking first of all, So I'm gonna get myself a preheated pan. It's season with some salt, but I put a little salt and pepper on it because it's a thick piece of fish. So he season both sides with salt and pepper. Get a little bit of oil in the pan. It should smoke a little bit when it first goes in. All right. That's just so that the fish doesn't stick. We want to use a lot of butter when we when we cook. This, uh, this dish presentation side down. First, when I say presentation side, that's beside you. Flip to the top when you're done. Okay? Now we had butter Turn it down just a little bit. You just wanted to see her in the beginning. And then the process takes a lot because such a thick, dense piece of fish well with butter goes in. And this is what Caramelizes or browns the outside of the sea baths. Now it's gonna look like a lot of butter because we're gonna be basing it as we go along. Okay, then we're gonna make our corn pudding right. This is a one of North Carolina's top crops. So what we're gonna do is we're gonna cut the end off so that we can stand it up, right, and then with a knife cut down the sides to get the colonel's coming off. And don't worry so much about getting super close to the cop because you're gonna be scraping all of that out of there. And that's really a tip that I want to show you all because it's really sometimes it's overlooked, and that's Ah, lot of flavor is embedded in the cob itself. So here, cop, most people just toss it out. I take the back of my knife in a scrape down, getting a little the milky, uh, solids and everything that's inside those little debates in the cob. Okay, so over here I have some heavy cream in a pot and I'm gonna add some cornmeal that's been toasted in the oven, so it's nice and brown. You smell its aromatic. We'll Sprinkle some of the cornmeal into the simmering heavy cream to make pretty thick. Actually, like a clint if you think about it or Brits, you know it's just about thickening cream so that we can add the corn to it. So you wanna make sure that once the butter Caramelizes that you based it over the top, it's ALS, those little brown bits that you wanna stick to the bathroom. And once you have one side caramelized, I'm really nicely. You wanna do a flip on it, So put it away from you, always away so that if it splashes, splashes away from you and not torture. So here's where we had our where we had our corn, with all of those little, um, scraped bits in there as well. That's important way could start with a spoon from here on out. This will thicken up in sweet corn, and everything will come together for her little effect. Leaf. All right, you want to season. It's also a little salt pepper. That's it. You really don't have to add anything more with corn. But while that's heating up and the fishes finishing. Let me run down the sauce a little bit for you. Okay, this is our red pepper Cooley. This red pepper Cooley is a pure A that's made up of a grilled peppers raw red bell peppers that have been sauteed with some shallots and garlic and then, uh, some champagne vinegar, white wine reduced down on is put into a blender finished with extra virgin olive oil to it. Looks like this. She just think about all those wonderful sweet flavors you got Sweet corn. You've got all the flavors of the peppers. You got the cilantro as you see around the edge. There we have a little bit of a cilantro oil that's also made with grape seed oil. So to plate the dish e need one large plate in the center of that plate. Place your red pepper Cooley when putting headed to that, Put it right in the center. Okay, so what happens is the corn pushes out the red pepper Cooley a little bit, and then the cilantro oil goes around out of a squeeze bottle. Then we top it off. Perfectly cooked, see best marinated cilantro. The smell of this. I wish you could smell it and a final garnish. Beautiful micro cilantro. There you have it. Harry Steakhouse and Grill Succulent Seafoods. Hand seared sea bass basted with butter on North Carolina's top crop Corn. Delicious Hope to see you all soon your Perry Steakhouse and Grill.