Mooncusser & Moon Bar in Boston’s Back Bay is the latest restaurant venture for celebrity chef Carl Dooley. As a part of Meet Boston’s initiative to showcase the wide array of culinary talent in the city, Anna takes us there to learn his secret to creating exotic flavors with local staples. He starts with steamed black bass with his out-of-this-world xo sauce drizzle and a squeeze of Meyer lemon on top for the finish. Next, the chef makes delicious pasta with a yellow tomato sauce, snap peas, and fresh cod that is both unexpected and outstanding. All this and more in this special episode of The Chef’s Pantry with Anna Rossi.
INGREDIENTS:
- 4 each 6 oz filets of black sea bass
- 4 oz XO sauce ( recipe follows)
- 1 Meyer lemon
- Cilantro leaves from 1 bunch of cilantro
PREPARATION:
- Season the fish with a little canola oil and salt
- Steamer in bamboo steamer basket till tender, remove to plate
- Spoon XO sauce on top
- Squeeze Meyer lemon on top
- Top with cilantro leaves and serve
For the XO Sauce:
INGREDIENTS:
- 1/2 cup of diced fennel salami
- 1/2 cup of diced dried scallops or dried shrimp
- 2 cups of canola oil
- 1/4 cup diced ginger
- 1/4 cup diced shallot or onion
- 1/4 cup diced garlic
- 1t schezuan peppercorns
- 1t cumin seeds ground
- 1t coriander seeds ground
- 2T dried Korean chili flake
PREPARATION:
- Cup the salami and dried seafood in the canola oil till it starts to bubble.
- Add the shallots/ garlic/ ginger. Cook till lightly caramelized.
- Add the spices. let stand for 1 hour to infuse.
