Kirk Leins's Recipes – August 2009 Archive (2)

Whole Sea Bass Baked in a Salt Crust

Fellow NNTCD member, Leo, and I are playing a friendly game of dueling whole fish recipes. Here's my submission. Everyone else feel free to chime in.

WHOLE SEA BASS BAKED IN A SALT CRUST (Serves 2)

1 whole sea bass (1½ -2 lbs.), head and tail left on but gutted and scaled

1 3-lb. box of Kosher salt

5 egg whites, lightly beaten

Several sprigs of any fresh herbs (parsley, thyme, dill, etc.)

½ of a lemon, sliced thinly (cut the remaining half into wedges for… Continue

Added by Kirk Leins on August 16, 2009 at 3:30pm — No Comments

Authentic Bruschetta

Bruschetta is one of those things that you can find at many restaurants, but very few of them do it right. The keys are high quality and super-fresh ingredients, the right technique, and a less is more attitude. Here's my version of an authentic bruschetta plate, perfect for an easy summertime lunch or light dinner.

AUTHENTIC BRUSCHETTA (SERVES 2 TO 4)

1 fresh loaf of good Italian bread, approximately 1 1/2 - 2-feet long and 3 - 4-inches in diameter

1 full head of… Continue

Added by Kirk Leins on August 6, 2009 at 4:06pm — No Comments