Five-Spice Fried White Fish
(courtesy of Kwok Chen, chef/owner, Kwok’s Bistro in Reno. Serves 2 to 4)
¾ pound white fish filet (sea bream, sea bass, cod, etc.), cut into 1½-inch strips
¼ cup potato starch
Gently dry fish and lightly coat with potato starch. Deep fry at 350 degrees F until golden brown, about 6 to 8 minutes. Remove from oil, place on paper towel-lined plate, and set aside.
For hot pepper garnish
1 tablespoon vegetable oil
2 cloves garlic, peeled and minced
¼ cup scallions, minced
½ jalapeño, seeded and minced
½ teaspoon Chinese five spice
1 teaspoon salt
Preheat a wok or frying pan on high heat. Add vegetable oil, then sauté garlic, scallions, and jalapeño until fragrant.
Add fish to the pan and toss. Turn heat off and add Chinese five spice and salt. Toss to coat. Plate and enjoy!
Pan-Roasted Bone-in Pork Chops, Caramelized Onion and Apples, and Grainy Mustard Jus
(courtesy of Radiant Valley Organics in Washoe Valley. Serves 4)
½ tablespoon black pepper, freshly cracked
1 teaspoon whole cloves
4 tablespoons dried thyme
1 cup sugar
¾ cup kosher salt
1 tablespoon garlic, minced
1 gallon water
4 bone-in Radiant Valley pork chops
3 tablespoons oil
Prepare brine by combining black pepper, cloves, thyme, sugar, salt, garlic, and water, then stir until salt and sugar are dissolved. Put pork in shallow pan or zip-lock bag and brine for at least 4 hours or overnight.
Remove pork from brine and rinse with cold water. Pat dry with paper towels. Heat oil in large sauté pan over high heat. Sear chops on both sides until they’re golden brown and the internal temperature reaches about 145 degrees F. Place chops on platter and cover with foil, then set aside as you prepare jus and apples and onions.
To serve, place pork chops on bed of the caramelized apples and onions, and drizzle the sauce over the top. Goes great with buttermilk mashed potatoes!
For caramelized apples and onions
2 apples, peeled and sliced lengthwise in ½-inch pieces
1 yellow onion, cut lengthwise in thin pieces, or julienned
3 tablespoons apple cider vinegar
4 tablespoons salted butter
Salt and pepper, to taste
Place sauté pan on medium heat, then add butter, onions, and apples. Sauté until caramelized, about 12 minutes. Add apple cider vinegar and cook for another 5 minutes. Salt to taste.
For grainy mustard jus
¼ cup white wine
¼ cup chicken stock
2 tablespoons whole-grain mustard
4 tablespoons salted butter
2 tablespoons honey
After preparing pork chops in the large sauté pan and removing them, keep pan on heat and deglaze with the white wine. Add chicken stock, mustard, and honey, and reduce until sauce thickly coats the back of a spoon. Whisk in butter and season with salt to taste.
