Monday, November 15, 2010

Black Tip Shark Steak au Carambola Rum Glace with Braised Sweet Pepper Dandelion Greens







     Black Tip Shark is one of the mildest flavored sharks there is.  Small shark steak is firm, juicy and easy to cook.  The rum and carambola fruit and glace is perfect  with black tip shark.
     Because of the declining numbers of shark, it is best to check if black tip shark is sustainable before purchasing.  All shark that are commonly listed as food sources are checked for sustainability numbers.  If black tip, mako, tiger, blue or bull shark are not listed as sustainable, then simply choose a sustainable fish for this recipe.
     Unethical asian commercial fishing techniques have caused sharks to rapidly decline in numbers.  Japanese shark fin soup is one of the major reasons that sharks are low in numbers.  Shark fins and rhino horns have no nutritional or medicinal value, yet many brainwashed foolish people believe in old magical myths and false information.  Black marketeers depend on ignorance to create a demand for their merchandise and there are people who are foolish enough to believe in magical food.
     A fool follows a medicinal path that is not true, while the wise learn the medicinal plants that grow along that path.  I was wise enough to learn the medicinal plants that prevent aging and promote health.  Even so, it is the combination of healthy mind, healthy lifestyle and a healthy diet that keeps a person young.  The myth of shark fin soup being an anti aging food is just a myth that a crafty salesman came up with to sell inedible parts of a shark to dumb customers.
     Braised dandelion greens and red bell pepper have a very nice springtime flavor.  Raw mature dandelion greens are bitter, but braising tames the bitter flavor.  Dandelion does have medicinal value for treating liver, bile and infection problems.  Dandelion is also a diuretic.
  
     Braised Sweet Pepper Dandelion Greens Recipe:
     Heat a saute pan over medium heat.
     Add 3 pats of unsalted butter.
     Add 1/2 tablespoon of olive oil.
     Add 1 clove of chopped garlic.
     Add 1 tablespoon of chopped onion.
     Saute till the onion turns clear in color.
     Add 1/3 cup of julienne sliced red bell pepper strips.
     Add 2 cups of trimmed dandelion leaves.
     Add sea salt and black pepper.
     Saute the greens and peppers, till they become wilted.
     Add 1 cup of pork broth or chicken broth.
     Cover the pan with a lid.
     Reduce the temperature to low heat.
     Simmer till the dandelion greens become tender.
     Remove the lid from the pan.
     Raise the temperature to medium heat.
     Simmer and reduce the liquid in the pan, till it is nearly evaporated.
     Keep the braised sweet pepper dandelion greens warm on a stove top.
  
     Black Tip Shark Steak au Carambola Rum Glace Recipe:
     Select a 10 to 12 ounce black tip shark steak.
     Press a few pinches of cracked black pepper and sea salt into the surface of the black tip shark steak.
     Heat a saute pan over medium heat.
     Add 3 pats of unsalted butter.
     Add 1 tablespoon of blended olive oil.
     Add the seasoned black tip shark steak.
     Pan sear both sides of the shark steak, till brown highlights appear.
     Drain the excess grease from the pan.
     Add 1 pat of unsalted butter.
     Add 1 teaspoon of minced shallot.
     Add 1/2 of a minced garlic clove.
     Saute till the shallot turns clear in color.
     Add 1 sliced small carambola (Star Fruit).
     Add 1 squeeze of lemon juice.
     Add 1/2 cup of rum.
     Add 1/4 cup of dry white wine.
     Place the pan in a 350 degree oven and let it bake for five minutes.
     Remove the pan from the oven.
     Place the shark steak on a plate.
     Place the carambola slices on top of the shark steak.
     Keep the plate warm on a stove top.
     Reduce the pan juices over medium heat, till the jus is reduced to a thin glaze consistency.
     Remove the pan from the heat.
     Add 2 pats of unsalted butter to the glaze in the pan, while constantly whisking.
     Strain the butter sauce through a fine mesh strainer into a small bowl.
     Spoon the glace sauce over the shark steak.
     Serve with a vegetable and potato of your choice.
     Place the braised sweet pepper dandelion greens on the plate.
     Garnish with parsley sprigs and a lemon wedge.
  
     Tropical shark paradise!  The very light flavor of carambola and rum is nice with black tip shark.  Green carambola tastes like limeade.  Yellow, ripe carambola tastes like sweet light citrus.  I used green carambola for this recipe.  The bitter dandelion greens and sweet peppers look nice on a plate.  Fresh wax beans are always a nice treat.  Welcome to tropical caribbean paradise, Mon!  ...  Shawna

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