Jeff Philbin from Masterchef

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Grouper En Croute


  • Grouper en Croute
    • Grouper filet
    • Seasoned panko bread crumbs
    • 1/3 cup Italian seasoning
    • 1/3 cup Grated cheese
    • 1/4 TSP. Salt
    • 1/8 TSP. Pepper
    • 2 Eggs
    • 1 cup Flour
    • 4 TBS. Olive Oil
  • Toasted Garbanzo, Pearl Onion & Chorizo Ragu
    • 8 oz. Garbanzo beans
    • 1/4 cup Pearl onions
    • 1/8 cup Chorizo sausage
    • 2 TBS. Olive oil
    • 1/2 TBS. Garlic
    • 1/4 TSP Salt
    • 1/8 TSP Pepper
  • Leek & Watercress Pistou
    • 1 cup Leeks
    • 1 cup Watercress
    • 2 cloves garlic
    • 1/4 cup cherry tomatoes
    • 2/3 cup extra-virgin olive oil, divided
    • Kosher salt and freshly ground black pepper, to taste
    • 1/2 cup freshly grated Pecorino cheese
  • Roasted Purple Fingerling Potatoes
    • Purple Fingerling Potatoes
    • 1/8 cup Italian seasoning
    • 1/8 TSP Cayenne pepper
    • 1/4 TSP Paprika
    • 2 TBS Olive Oil
    • 1/4 TSP Salt
    • 1/8 TSP Pepper


  • Grouper En Croute
    • Beat egg in a shallow bowl and set aside
    • In a shallow bowl combine breading ingredients
    • One at a time dip one side of the fillet in flour, then egg, shake off excess and dip egg battered side into breading
    • Fry breaded side first into pan with hot oil
    • Flip, and sear other side
    • Leave to Rest
  • Toasted Garbanzo, Pearl Onion & Chorizo Ragu
    • Add diced chorizo to pan with olive oil, render
    • Add Garbanzo beans to pan, toss.
    • Add pear onions to pan, toss
    • Add garlic, salt, pepper
    • Set aside to rest on a paper toweled plate
  • Leek & Watercress Pistou
    • In a large mortar, pound the garlic with the salt to a paste.
    • Add the leeks & watercress by the handful and grind the leaves against the side of the mortar until almost smooth.
    • Stir in the tomatoes, then gradually stir in the olive oil until it’s incorporated.
    • Stir in the cheese and refrigerate until ready to serve.
  • Roasted Purple Fingerling Potatoes
    • Preheat oven to 450 degrees F
    • Slice the potatoes to make small disks
    • Place potatoes in a large roasting pan and toss with olive oil, cayenne pepper, paprika, Italian season, salt, and pepper, until evenly coated. Spread out potatoes in a single layer.
    • Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.


Punch list

  • Grouper En Croute
    • Frying pan
    • Spatula
    • Tongs
  • Toasted Garbanzo, Pearl Onion & Chorizo Ragu
    • Frying pan
    • Slotted spoon
  • Leek & Watercress Pistou
    • Mortar & pestle
    • Black salsa bowl
  • Roasted Purple Fingerling Potatoes
  • Roasting sheet
    • Slate Platter
    • 3 forks
    • 3 knives
    • Cloth Napkins
    • Towels provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others and keep the conversation on topic and civil. If you see an inappropriate comment, please flag it for our moderators to review.

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