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Sunrise Chef: Beck's Land and Sea House

Published On: Jun 04 2013 07:47:26 PM EDT   Updated On: Jun 07 2013 11:13:38 AM EDT

Sunrise Chef: Beck's Land and Sea

What better way to get ready for summer than cooking up some seafood?!  Cale Beck with Beck's Land and Sea House in Nazareth joined 69 News at Sunrise with some delicious seafood recipes.

Grilled Mahi Fish Tacos with Roasted Corn Salsa and Chipotle Aioli

Grilled Mahi
2- 8 oz. Filets
2 TBSP Olive Oil
Salt and Pepper to taste
Season with Salt and pepper and coat with olive oil. On a hot grill, grill filets for 3 to 4 minutes per side. Remove and let rest for 5 minutes.


Corn Salsa
16 oz. Sweet Corn
½ Diced Red Onion
1 Tomato Diced
½ Red Pepper Diced
½ Green Pepper Diced
1 Jalapeno pepper Diced
1 TBSP Rice Wine Vinegar
1 Lime Zested and Juiced
½ TBSP Chipotle powder/Adobo
Salt and Pepper to taste

Chipotle Aioli
1 Cup Mayo
1 TBSP Chipotle powder/ Adobo

Chopped parsley and cilantro ~ Garnish with green onion and a lime wedge

Grilled Shrimp with Creamy Sweet Summer Corn, Melted Leeks and Applewood Smoked Bacon

1 LB. 16/20 Shrimp
2 Lbs. Fresh Corn
1 ½ Cups Corn Puree
1 Cup Melted Leeks
½ Lb. Applewood Smoked bacon (rendered and fat drained off)
Combine all ingredients

For the Shrimp:
Peel and devein shrimp. Season with salt and pepper and drizzle with olive oil. Place on a hot grill and grill until shrimp are firm and opague, approximately 2 to 3 minutes per side.

Corn Puree:
1 Cup Heavy Cream
1 Lbs. Fresh Corn or Frozen Sweet Corn
2 TBSP Sugar
2 TBSP Butter
Salt and Pepper to taste
Combine corn, heavy cream, butter and sugar and bring to a simmer for approximately 10 -15 minutes. Blend all ingredients together in a blender until smooth. Taste for salt and pepper and season accordingly. Put aside , this will be the base for your creamed corn.

Melted Leeks:
3 Leeks (white and light green parts only)
¼ Lb. Butter
1 TBSP Water
Salt and Pepper to taste
In a saucepan on medium high heat sweat leeks and season with salt. Once leeks release some of their water incorporate the butter and add a TBSP of water so that you keep the butter emulsified. Turn heat to medium low and simmer until leeks are tender. If at any time the butter breaks add another tablespoon or 2 of water and stir to re-emulsify.

Roasted Brussel Sprouts with Bacon Jam, Mustard & Caramelized Onions

Brussel Sprouts
2 Lbs. Fresh Brussel Sprouts or Frozen
2 TBSP Dijon Mustard
2 Cups Bacon Jam (recipe follows)
1 Cup Caramelized Onions (recipe follows)
Season with Salt, Pepper and olive oil. Toss to incorporate. Roast in a 400 degree oven for approximately 35 – 40 minutes or until fork tender.

Bacon Jam
1 Cup Bacon (cut into lardons)
½ Cup Onions, julienned
¼ Cup Brown Sugar
1 TBSP Honey
3 Cups Chicken Stock
1 TBSP Butter
Render bacon in a sautee pan until crispy and remove and put aside. Add onions to the bacon fat and cook until onions are soft and golden brown. Add brown sugar and stir to incorporate. Add ½ the chicken stock and reduce until thick once that happens add remaining chicken stock and reduce again. Remove from heat and add honey and bacon to the onion mixture and blend.

Caramelized Onions
2 Onions, julienned
2 TBSP Brown sugar
1 Cup chicken stock
Heat sauté pan over medium high heat, add olive oil and julienned onions. Be patient and allow onions to develop some color on the bottom you are looking for a nice golden to dark brown color but not burnt. At this point stir the onions and allow to cook for another 4 or 5 minutes. Sprinkle with brown sugar, stir. Add Chicken stock and reduce until most of the liquid is absorbed.