Sea Bass with a Charred Serrano-Basil Vinaigrette and Orange Braised Leeks

The night kicked off with a simple Arugula Salad with Roasted Golden and Purple Beets, Goat Cheese, Homemade Balsamic Vinaigrette.

(my job in the cooking process...kick my feet up and enjoy a glass of wine...thanks Derek! :) )

Sea Bass with a Charred Serrano-Basil Vinaigrette
adapted from a Bobby Flay recipe using Red Snapper

Ingredients

Charred Jalapeno-Basil Vinaigrette:

• 1 tablespoon olive oil
• 1 jalapeno pepper
• 3 tablespoons diced red onion
• 1 tablespoon finely chopped garlic
• 1 tablespoon Dijon mustard
• 1 tablespoon balsamic vinegar
• 1/4 cup rice wine vinegar
• 3/4 cup olive oil
• 1 tablespoon sesame oil
• 2 tablespoons basil chiffonade
• 1 tablespoon ancho chile powder
• Salt and freshly ground pepper

For the Charred Jalapeno-Basil Vinaigrette: Heat oil in a small saute pan until smoking. Add the jalapeno and cook until charred on all sides. Let the pepper cool and slice thinly. Place the pepper and the remaining ingredients in a medium bowl and whisk until blended.

Braised Leeks with Orange

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for serving
• 6 medium leeks, white and light green parts only, halved lengthwise
• 1 organic navel or juice orange (seeds removed) sliced crosswise 1/4-inch thick, plus 1 cup orange juice (from about 3 oranges)
• 3/4 cup low-sodium chicken stock
• Coarse salt
• 3 sprigs fresh thyme

1.Preheat oven to 375 degrees. Heat a very large ovenproof skillet with a lid over medium high. Add oil and swirl to coat pan. Add leeks in as close to a single layer as possible. Cook until beginning to brown, 4 to 5 minutes. Add orange juice and stock and season with 1 1/4 teaspoons of salt. Turn leeks over and place oranges and thyme on top. Bring liquid to a boil.

2.Cover and place in oven until leeks are tender, about 30 minutes. Remove from oven and turn oranges over, spooning some liquid over the top. Return to oven, uncovered, and cook until oranges and leeks are browning and liquid is syrupy, spooning liquid over the top twice, about 30 minutes more. If necessary, remove from oven and boil over high heat until liquid reaches desired consistency, about 1 minute more.