Want to learn more about Chef Gibbs? Read about it in our latest Chef Spotlight.
2 teaspoons ground paprika
4 teaspoons dried leaf thyme
2 teaspoons onion powder
2 teaspoons garlic powder
1 tablespoon granulated sugar
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon ground cayenne pepper, or to your taste
3/4 teaspoon ground cumin
2 teaspoon ground nutmeg
Place all ingredients in a jar and store in a cool dark place. Shake jar well before each use.
Roasted Corn Buerre Blanc
24 tbsp sticks cold unsalted butter(cut into chunks)
1/4 cup dry white wine
1/4 cup white wine vinegar
1/2 cup heavy cream
2 cobs corn, roasted, kernels removed and cob cut into pieces
1 tbsp. minced shallots
1/4 tsp. kosher salt
Pinch of white pepper
1/2 tsp. fresh lemon juice
1. Have butter ready. Bring wine and vinegar to a boil in a saucepan; add shallots, corn, corn cob, salt, and pepper. Lower heat to a simmer; cook until most of the liquid has evaporated. Add Cream and reduce by 2/3.
2. Remove pan from heat; whisk 2 pieces of butter into the reduction. Set pan over low heat and continue whisking butter into sauce a chunk at a time, allowing each piece to melt into sauce before adding more.
3. Remove sauce from heat; whisk in lemon juice. Taste and adjust seasoning, then strain through a fine sieve into a bowl. Serve with fish, poultry, or vegetables.
Blackened Snapper w/ Roasted Corn Buerre Blanc
2 Snapper Filets
1 tbs Olive oil
1 tsp butter
Blackening Seasoning (recipe above)
Roasted Corn Buerre Blanc (recipe above)
Season snapper generously with blackening seasoning. Place saute pan over medium high heat and add oil and butter. Add snapper to the pan and cook for 3-5 minutes. Turn fish over and cook for another 3-5 minutes or until fish flakes easily with a fork. Serve with roasted corn buerre blanc.