Hi, I am Chef David of McMillan. I want to thank you for coming and today, we are going to do sautéed halibut with clams, black beans, chorizos, and garlic, one of my favorites.
When you work with garlic, the different way you cut it gives you a very different flavor. If you flatten it, chop it, and get it very fine, it has the tendency to get a very sharp, acrid flavor, which fits good pasta dishes. The sliced thin garlic like this gives you a really sweet, nutty flavor. If you take garlic like this and just flatten it, that gives you a really rich nutty flavor. You brown that up and it really releases a lot of great flavors into it.
Now this aroma tomatoes, we are going to rough cut some of these. Now in season, use your favorite tomato. You want one that is not overly ripe or overly sweet. You want it to still have some body after you cook it. These are going to go through a quick stewing process but you do not them to melt completely. You still want to have it identifiable.
It is fun to play with these when the season progresses. You have the great heirloom tomatoes, the black, the Brandywine, which all have a great deep, depth of color. You can have the yellow tomatoes, which bring a lot more into this.
Okay, next we are going to chop some flat parsley. Italian parsley, flat parsley, it has a great flavor. The curly parsley is what you see in the old steakhouses and it just does not taste right. Flat parsley has got a rich, oily content. It keeps its color very well and it tastes good. So we are just going to give this a real quick rough cut. This is considered—I would consider this a very rustic dish. It is fun to eat, people love it.
One of the things people do not normally think about is what they are going to have for dinner, but there is no reason not to. So now we are going to move and start sautéing.
The first thing that we are going to do for our dish is sauté the garlic. We are going to use some olive oil, got the pan hot. You do not need to use an extra virgin olive oil, just a regular basic olive oil is good. The extra virgins break down in the heat and you do not want to waste that money if you do not have to.
First thing, we want to get that little brown, a little nutty. So once the garlic gets brown, we are going to add our chorizo to it. If your pan is hot and small, you can get this garlic browned in about 45 seconds to a minute. If it is a bigger pan, this may take a little bit of while. Then we are going to add our chorizo to it and start letting it render down.
By render down, what that means is you want to have some of the fat cook off and the meat started to darken up and you can separate that. If you have worked with fresh sausage before, you know it is tough. They kind of stick together and clumps, and if you are not careful, it would be too big. We want to have this really broken down, almost the size of the beans that we are going to add to this later.
Now chorizo, there are several different types of chorizo. We use a mixture of pork and beef. In general, we make our own. Try not to buy the inexpensive. You will see that it has entirely too much fat for you. You can also buy chorizo, the hard chorizo that comes from Portugal and Spain. This is the fresh one. And what is great about that, those are much more like salami but they are still chorizos, but they do not render out the fat you are looking for and they will stay sort of dry and chunky. It will taste very, very good, but it will not really give you what we are trying to get here.
What we are going to do now is add tomatoes. Let this, stir in a little bit. Like I said before, we do not want them to totally melt away. Having to identify it and now we are going to add some black beans. It is fine if you have a spiced black bean. It is fine. If it is fairly neutral, black beans take a fairly long time to cook. And if you do not really want to stay around and do that, it is a good time to buy a canned product. Progresso makes a good one. Drain it, rinse it, get some of the extra liquid off and some of the silt that builds up.
All right now
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