Seafood Soirée

This Thursday, July 19th, 2018 we have the pleasure of being a part of the Seafood Soriée, a showcase of local seafood to benefit the New Bedford Fishing Heritage Center. Guests will enjoy more than a dozen signature seafood dishes created by the area's finest chefs including our very own Citrus Cured Day Boat Flounder.

Whether you tasted our dish at the event, or you're simply looking for a new seafood recipe to try at home, we are so glad to share the full recipe with you right here. Enjoy!

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Citrus Cured Day Boat Flounder



The Cure
1 fillet Flat Fish / such as fluke or flounder     
1 C Kosher Salt
1 C Granulated Sugar
1 jar Jansal Valley™ Kanzuri Paste
2 ea Lemons / juiced / zested
3 ea Lime Leaves / roughly chopped

The Garnish
3 ears Corn / grilled / removed from cob
½ can Jansal Valley™ Piquillo Pepper / diced
1 lb Toy Box Squash / halved / grilled
3 T Jansal Valley™ Olive Oil
2 T Lime Juice
2 T Fish Sauce
3 T Kilchurn Estate™ Thai Green Curry
½ C Jansal Valley™ 20-22% Coconut Milk
3 T Fried Garlic
       Cilantro / stems removed / for garnish
       Mint / stems removed / for garnish



In a medium sized mixing bowl, combine salt, sugar, Kanzuri Paste, bay leaf, lemon juice, and lemon zest, mixing thoroughly. Cover the flounder fillet evenly on both sides, wrapping the container so that it is air tight. Refrigerate for 12-48 hours, depending on desired texture. Remove the fillet from the salt mixture and rinse the remaining salt. Pat until dry, rewrap, then reserve under refrigeration.

In a medium sized mixing bowl, combine corn, squash, peppers, olive oil, lime juice, and fish sauce, adding salt as needed.

In a separate bowl, combine green curry paste with coconut milk and mix until smooth. In a medium platter, spread the coconut curry in an even layer across the base of the plate. Next, thinly slice the cured fish fillet, creating small, ⅛" thick, 2" long slices. Line the center of the plate lengthwise with the slices, then top with grilled vegetables, fried garlic, and picked herbs. 

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Peruvian Black Mint & A Cocktail Recipe

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One of our most plentiful herbs growing at the Wainer Family Farm is Peruvian Black Mint. It is easily identifiable by its thin, dark leaves with pronounced ridges. The flavor is noticeably sharper than traditional mint with notes of basil, tarragon, mint, and lime.

In Peruvian cuisine, the mint is typically used as a condiment on soups and stews. It also complements herb marinades for poultry and seafood. Today, however, we are using it in a cocktail to showcase its effervescent qualities and herbaceous aroma.

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Peruvian Mint Daiquiri



2-3 sprigs Peruvian Mountain Mint / leaves picked
2 thin wedges Fresh Lemon
pinch Granulated Sugar
2 oz White Rum
Sparkling Water / as needed
Ice / as needed



In a Collins glass, muddle the mountain mint, lime, and sugar together until the leaves are mostly broken down. Add the rum and stir to combine. Top off the glass with ice and sparkling water, stir, and enjoy.

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Chocolate Mint Ice Cream

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Farmer Ben intrigued us with a fascinating idea this week at the farm. He mentioned that one upon a time a customer had requested enough of our Chocolate Mint, growing in our herb field, to make ice cream. We had to try the idea as soon as we heard and the results were delicious!

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Wainer Family Farm Chocolate Mint Ice Cream



1½ C Heavy Cream
½ C Whole Milk
¾ C Granulated Sugar
Pinch fine Sea Salt
1 C Wainer Family Farm Chocolate Mint leaves / picked
1 Vanilla Bean / seeds scraped
8 Egg Yolks / well beaten

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Freeze the bowl of an ice cream maker for 1-2 days ahead of time. 
In a sauce pan over medium-low heat, steep the heavy cream, milk, sugar, salt, chocolate mint leaves, and vanilla bean for 30-40 minutes, or until the mint flavor has fully infused with the cream mixture. Strain the mixture through a fine sieve, and return it to the pot.
Temper a quarter of the cream mixture into the egg mixture. Over low heat, gradually whisk in the yolk mixture. Whisk constantly as the yolks thicken the ice cream base. The ice cream base has thickened enough when it coats the back of a spoon and holds its shape when you run your finger through it. 
Transfer the mixture to a heat-safe bowl, and allow it to cool for 20-30 minutes before covering tightly and transferring to the refrigerator. Chill for at least 8 hours, or overnight.
Once the base has been thoroughly chilled, spin it in an ice cream maker for 25-30 minutes, or until it thickens to ice cream consistency. Transfer to a freezer-safe container with a lid, and freeze for another 2-3 hours. 
Serve & Enjoy!

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