Iron Chef Ahearn
by Annemarie Ahearn
Any self-proclaimed chef should check their skills annually with a competitive culinary throw-down. My sister and I orchestrate a cook-off each summer to determine who between us is the better chef. The teams are allotted a sous-chef of their choosing, a $75 budget and two hours to prepare an appetizer, entrée and dessert. Last year, my sister one-upped me by catching her own fish and then smoking it in a jury-rigged smoke house in the backyard. This year, I took the cake (quite literally) with dark chocolate baby cakes smothered in a sweet cherry and port wine reduction. Each of us attempts to win points by throwing a little something extra into the pot. My team started the meal with a “complimentary” shot of reposado tequila paired with a homemade sangrita (a chili-infused tomato juice laced with grapefruit and lime juice.) My sister ended the meal with a fresh-ginger-and-mint-leaf tea to ease the judges’ digestion. This year’s winning entrée was seared trout on a bed of sautéed greens and creamy risotto. Perhaps next year I’ll shoot a woodcock, remove its feathers and make a terrine with its leg meat. Just a thought.
Pan–seared Rainbow Trout, Sautéed
Rapini, Roasted Tomatoes and Risotto
(Serves 4)
4 small rainbow trout fillets
2 tablespoons butter
4 tablespoons olive oil
Kosher salt and fresh ground pepper to taste
2 small white onions, diced
1 cup arborio rice
1 cup white wine
1 cup water
1/4 cup fish stock
1/4 cup grated pecorino
2 cloves garlic, minced
1 pinch red pepper flakes
1 bunch rapini, ends cut off
1 cup cherry tomatoes, cleaned
A handful of Italian flat-leaf parsely
In a medium saucepan, heat one tablespoon olive oil and one tablespoon butter. Sautée onions and a pinch of salt over medium-low heat. Add arborio and stir to toast for one minute. Add white wine slowly and stir constantly. Once the grains have fully absorbed the wine, add the water and repeat. Then add the fish stock and repeat. The whole process should take no more than 20 minutes and you should stir the entire time. Finish with the cheese and season to taste. For the trout, preheat the oven to 350 degrees. Season both sides of the fish. In an oven-proof skillet, heat one tablespoon olive oil and one tablespoon butter over medium-high heat. Sear the fish on both sides and then place it in the oven for eight minutes. Coat the tomatoes in one tablespoon olive oil and season them with salt and pepper. Place them in a baking dish in the oven for 25 minutes or until they are shriveled up. Steam the rapini until tender. Heat a large frying pan with one tablespoon olive oil. Sautée the garlic and red pepper flakes briefly. Add the rapini and sautée on high heat for two to three minutes and season to taste. When serving, spoon the risotto onto the plate, then lie the rapini across it, set the fish directly on top and scatter the tomatoes over top. Drizzle with olive oil and sprinkle freshly chopped parsley.
Pan–seared Rainbow Trout, Sautéed
Rapini, Roasted Tomatoes and Risotto
(Serves 4)
4 small rainbow trout fillets
2 tablespoons butter
4 tablespoons olive oil
Kosher salt and fresh ground pepper to taste
2 small white onions, diced
1 cup arborio rice
1 cup white wine
1 cup water
1/4 cup fish stock
1/4 cup grated pecorino
2 cloves garlic, minced
1 pinch red pepper flakes
1 bunch rapini, ends cut off
1 cup cherry tomatoes, cleaned
A handful of Italian flat-leaf parsely
In a medium saucepan, heat one tablespoon olive oil and one tablespoon butter. Sautée onions and a pinch of salt over medium-low heat. Add arborio and stir to toast for one minute. Add white wine slowly and stir constantly. Once the grains have fully absorbed the wine, add the water and repeat. Then add the fish stock and repeat. The whole process should take no more than 20 minutes and you should stir the entire time. Finish with the cheese and season to taste. For the trout, preheat the oven to 350 degrees. Season both sides of the fish. In an oven-proof skillet, heat one tablespoon olive oil and one tablespoon butter over medium-high heat. Sear the fish on both sides and then place it in the oven for eight minutes. Coat the tomatoes in one tablespoon olive oil and season them with salt and pepper. Place them in a baking dish in the oven for 25 minutes or until they are shriveled up. Steam the rapini until tender. Heat a large frying pan with one tablespoon olive oil. Sautée the garlic and red pepper flakes briefly. Add the rapini and sautée on high heat for two to three minutes and season to taste. When serving, spoon the risotto onto the plate, then lie the rapini across it, set the fish directly on top and scatter the tomatoes over top. Drizzle with olive oil and sprinkle freshly chopped parsley.
