Last Saturday’s 101 Ways with Seafoods at the Maya Kitchen Culinary Arts Center was jumpstarted with a very informative talk on everything about seafoods. Giving us more than just an idea on how seafoods land on our dining tables. We were educated on how we should select, clean, store and cook fish, squids, crabs and shellfish by one of the representatives of Mida Food Distributors Inc., The Seafood Specialist.
There was no better Chef to come before us to share us Seafood Recipes but Chef Enrique “Rikks” Valles. Both a seasoned chef and an expert on seafoods as he is also the Chief Commercial Officer of Mida Food Distributors, Inc. He is a graduate of Les Roches Culinary School. Started at Four Season. Climbed his way from being a humble dishwasher, waiter, Com chef to being Chef D Party. He was also once the Sous Chef of Dusit Thailand, an Executive Sous Chef of Intercon Barcelona, moved to London (Intercon) and later moved to Hilton. He is one esteemed Chef all right and this was manifested as he went along demonstrating different Seafood dishes.
Here are three of my personal favorites from the five seafood dishes Chef Rikks came up with during the demonstration.
Honey Sesame Glazed Prawn with Arugula and Raspberry Vinaigrette
500 grams peeled prawns
3 tablespoons sesame seeds
1 piece Birdseye chili (labuyo)
1 bunch mixed salad leaves and arugula
Extra Virgin Olive Oil
Salt and Pepper
1. Stir fry prawns in oil for 2 minutes. Add chili and sesame seeds. Let simmer for 10 seconds.
2. Add honey and mix well. Set aside to cool.
3. Combine raspberry vinegar, mustard and olive oil. Mix well until emulsified. Season. Serve over salad.
Poached Salmon with Dijon Cream
4 pieces Salmon Fillet Portion (skin off)
Salt and Pepper
1 piece lemon
1 cup dry white wine
1 cup water
half stick butter
1 large red onion
1/2 cup sour cream
1 tablespoon Dijon mustard
2 thin anchovies
1. Place salmon in a large skillet. Add 1/2 cup white wine and enough water to cover. Bring to boil then reduce to a simmer. turn ssalmon over and cook for 5 minutes. Remove from heat.
2. Heat butter in a medium pan and let brown. Add onions and let sweat. Add capers and ancovies. Let simmer for 1 minute.
3. Add Dijoin mustard and simmer for another 10 seconds. Add other herbs you like.
4. Serve with sauce.
Crabcakes with Aioli Dill Sauce
Fresh ParsleyWorcestershire Sauce
1 teaspoon Dijon mustard
2 tablespoons mayonnaise
1 piece lemon and zest
salt and pepper
1 lb Blue Swimming Crab Lump Meat
1/2 cup panko breadcrumbs
half stick butter
1 piece garlic clove
1 large egg yolk
1 teaspoon Dijon Mustard
around 600ml extra virgin olive oil
lemon juice and zest
1. Beat eggs in a bowl and add parsley, mustard, Worcestershire sauce, mayonnaise, lemon juice and seasoning. Mix well.
2. Gently fold in crabmeat and normal breadcrumbs until mixture is no longer moist.
3. Gently make 6-8 balls out of the mixture. Then flatter into thick patties.
4. Ligtly coat the patties in panko breadcrumbs and refrigerate for 30 minutes.
5. Fry in butter until golden brown. Squeeze lemon when done.
1. Smash garlic and salt in a large bowl (or pestel and mortar)
2. Combine with egg yolk and mustard. Mix together.
3. Start adding the olive oil little by little, whisking continuously.
4. Add the lemon juice/zest, and dill.
5. Season to taste.
More than just learning these recipes that day, we were actually given a handful of tricks and tips on how to better our culinary skills. Although chefs, for the most part, have the tendency to make it all look so easy, the skills they teach us empowers us to get our hands on the kitchen and hone our skills.
The Maya Kitchen Culinary Arts Center offers regular cooking courses. You may want to check them out via www.themayakitchen.com or email firstname.lastname@example.org or visit The Maya Kitchen Culinary Centerlocated at the 8/F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road ), Makati City every Tuesday to Saturday or call 892-1185 and 8925011 local 108