Leave it to Farmers & Fishermen to make the holidays truly memorable and always delicious. Kirk Halpern, Founder and CEO of Farmers & Fishermen along with son, Ben, who serves as the Executive Vice President, and their dedicated teams, have been very busy fulfilling the endless orders for their popular and nutritious protein. You’ll see their refrigerated trucks delivering assorted fish, salmon, lamb, and a wide assortment for holiday celebrations and family gatherings.
With a “Surf and Turf” theme this year, the following recipes are credited to Farmers & Fishermen’s Corporate Chef Mike Baker, who has decades of experience adding that special touch to holiday meals. This year, Chef Baker selected two delicious dishes that are popular crowd pleasers. Of course, latkes and traditional side dishes will add the finishing touches. These outstanding dishes will be long remembered for their holiday flavors and become family favorites and main courses certain to be enjoyed by one and all.
Enjoy your holiday meal brought to you by Farmers & Fishermen! For more info, visit www.farmersandfishermen.com.
Mediterranean Roasted Farmers & Fishermen Seabass with Fennel Root and Kalamata Olives
Serves 4-6 minimum.
1 each 2-pound average size whole side Farmers & Fishermen Seabass Skin-Off Fillet
½ cup finely diced red onion or shallots
¼ cup minced fresh garlic
6oz pitted kalamata olives whole or sliced
1/3 cup olive oil
2 cups coarse fresh diced plum or garden variety tomato or 2 cans diced tomato
3 tablespoons dry or freshly chopped oregano
1 cup finely diced fennel root
½ cup white wine
Sea salt to taste
Black or mixed mélange ground pepper to taste
1 tablespoon mashed anchovies’ (optional)
FIRST STEP: Lay Farmers & Fishermen Seabass patted dry with paper towel skinless side down in a deep broiler pan with a drizzle of olive oil and salt on bottom…. bake in pre-heated oven at 375 degrees for 8 to 10 minutes, then switch the setting to broil and broil till golden brown on top (remove from oven as soon as golden-brown sear is visible).
Place on large deep platter that can hold the fish and sauce OR plate individually in portions.
NEXT: In a large sauté pan on medium high, heat up most (but not all) of the olive oil, shallots or onions and the diced fennel, half the minced garlic, salt and pepper to taste (remember the kalamata is salty) and mashed anchovy (optional)…sauté on medium-high heat until soft and almost caramelized, reduce with a little white wine and drop in tomatoes and oregano and olives. Then, let it all simmer together until married at a lite simmer. Do not burn, let it blend together well at low simmer but not for more than 10 minutes before plating.
FINALLY: Go back to the seared Farmers & Fishermen Seabass on large platter and pour the wonderful tomato olive sauce over the fish, hit with the minced oregano a drizzle of the olive oil and salt and pepper and serve…OR ladle over each plated portion and do the same
Farmers & Fishermen Tenderloin Chateaubriand with a Port Wine & Poached Cherry Au Jus
Serves 8-10 minimum.
1 each 3lbs+ Farmers & Fishermen Tenderloin of Beef Chateau
3 tablespoons olive oil or avocado oil
Good coarse salt and cracked black pepper to taste (¼ cup each on hand best advice)
½ cup each finely minced fresh garlic and ½ cup fresh shallots and ½ cup fresh herbs (Rosemary, thyme, parsley, chives…optional but highly recommended)
1 cup port wine
¾ cup dried dark cherries (no maraschino)
3-4 cups beef stock or equivalent in beef paste stock you make
½ cup corn starch mixed with water consistency of milk
FIRST STEP: Preheat oven to 400 degrees
Pat dry your Farmers & Fishermen Tenderloin with paper towels and generously rub (some of, but not nearly all) of the salt, pepper, garlic, and fresh minced herbs all over the beef, then place in a roasting pan with a little oil on bottom.
Place in a hot oven for 7 -9 minutes. THEN…with tongs, roll your Farmers & Fishermen Tenderloin on its side and every other 4 minutes rotate till all sides have color…Lower oven to 325 degrees AND with a good food thermometer insert probe in thick part of beef half way, and when it reads 125 degrees, quickly remove for a medium rare and set aside ….for medium temperature, pull out immediately when probe reads 130-135.
Very Important — Let rest 10 minutes!
NEXT: In larger sauce pan, take drippings from the Farmers & Fishermen Tenderloin’s roasting pan and a little olive oil on medium high heat and sauté the remainder of the garlic, herbs, and shallots, and don’t forget the roasting pan drippings, until all soft and slightly caramelized, ADD the cherries and soften those a few minutes stirring often then incorporate the port wine and bring to a very soft boil then add beef stock, and reduce half way. With a wire whisk (while sauce is very hot but not boiling), add 2 or three tablespoons of the milky corn starch and whisk until thickened to your preferred likeness.
And taste…add more port wine or beef stock if it’s too thick. Add more corn starch milk if too loose. Lower heat to very low simmer until ready to serve
NEXT: Carefully with a good carving knife, you want to slice the chateaubriand in thin ¼ inch thick slices but on a bevel and layer those wonderful slices on the platter stagger stack like fallen dominos …
FINALLY: Ladle the port wine and cherry au jus sauce over the beef generously, and sprinkle the herbs to garnish, and proudly serve!