WCC hosting Mardi Gras fundraiser
Mardi Gras is still more than a week away but Washtenaw Community College is preparing for the festival with a fundraiser just a few days before.
The Golden Mardis Gras is set for Saturday, Feb. 6 at the Morris Lawrence Building on the campus of Washtenaw Community College. WCC Culinary Arts and Hospitality Management Program is hosting the fundraiser to celebrate the 50th anniversary of the college and 30th anniversary of the college's foundation.
Culinary arts students and executive chefs from across Ann Arbor will be making the food for the night. Tickets are $250 each and all proceeds go to the WCC Foundation to support student scholarships.
Tickets can be purchased by calling (734) 973-3665 or visiting wccnet.edu/foundation.
On Friday, WCC Chef Derek Anders & WCC Culinary Arts student, Jeremy Robertson showed us how to prepare Pan Roasted Halibut and Lobster Tail with Jasmine Rice and Peas, Sautéed Broccolini, and Green Coconut Curry Sauce. Watch him prepare it in the video above and check out the recipe below so you can make it at home:
Pan Roasted Halibut and Lobster with Sautéed Broccolini, Jasmine Rice, and Tracy's Thai Green Curry Coconut Sauce
Tracy's Thai Green Curry Paste
INGREDIENTS
1 tsp. coriander seeds
1/2 tsp. cumin seeds
1/2 tsp. black peppercorns
1/2 tsp. salt
1t galangal (chopped)
3T lemongrass (lower 1/3 only, chopped)
1t Kaffir lime peel (chopped, can use any lime)
2T cilantro (chopped)
2T shallots (chopped)
1T garlic (crushed)
1t shrimp paste (salt or anchovy paste can be used)
1t fresh tumeric (chopped)
7 green fingerhot chiles (seeded if you don't like spice)
1 cup Thai basil leaves (can use sweet basil)
DIRECTIONS
Put the coriander seeds, cumin seeds, and black peppercorns into a dry pan and toast.
Add to a mortar along with the salt and grind to a powder.
Add the remaining ingredients and grind into a thick paste. You may need to add water.
Can be made weeks in advance and frozen.
Tracy's Thai Green Curry Coconut Sauce
INGREDIENTS
1t coconut oil
1 oz. Tracy's Thai Green Curry Paste
1 can (12oz.) coconut milk
1t palm sugar (or maple syrup)
2T Thai basil (chiffonade)
2T scallion tops (cut on a bias)
Salt and pepper
DIRECTIONS
Heat the coconut oil in a saucepan. Add the curry paste and sweat until fragrant.
Add the coconut milk and simmer for a few minutes. Stir in the Thai basil and scallion tops.
Season to taste with palm sugar, salt and pepper. Keep Hot.
Jasmine Rice
INGREDIENTS
2T coconut oil
1t garlic (grated)
1t ginger (grated)
1t scallions (whites only, minced)
1 1/2 cup Jasmine rice
3 cups water
1/4 cup red bell pepper (small dice)
1/4 cup peas (fresh or frozen)
1T Thai basil (Chiffonade)
1T scallion tops (cut on the bias)
Salt and pepper
DIRECTIONS
In a saucepan, heat the coconut oil. Add the garlic, ginger, and scallions and sweat 1 min.
Add the jasmine rice and toast another min. Add water and cover with a lid and bring to boil.
Lower to a simmer and cook until the liquid is almost gone.
Stir in the red bell pepper, peas, Thai basil, and scallion tops and season with salt and pepper.
Sautéed Broccolini
INGREDIENTS
2T grapeseed oil
10 oz. Broccolini (trimmed and blanched)
2t garlic (grated)
Salt and pepper
DIRECTIONS
Heat a sauté pan and add the grapeseed oil.
Add the broccoli and sauté for 1-2 min.
Stir in the garlic and add a splash of water. Continue cooking for 2 min.
Season with salt and pepper. Keep warm.
Pan Roasted Halibut and Lobster
INGREDIENTS
2T grapeseed oil
4 6oz. halibut steaks (skinless)
2 lobster tails (cut in half)
Salt and pepper
Micro cilantro for garnish (can substitute and micro or regular cilantro)
DIRECTIONS
Preheat an oven to 400F.
Get a sauté pan really hot. Add the grapeseed oil.
Gently place the halibut in the pan. Do not touch the fish as it will release from the pan on its own.
Once ready, flip the halibut and add the lobster flesh side down. Place in the oven and cook for 3-5 min.
Remove from oven once halibut reaches 130F.
Get ready to plate.
The Finished Dish
Add some of the hot curry sauce to the rice and stir. Using a 4oz. portion scoop, place one scoop of rice in the middle of the plate. Make a slight well on top.
Ladle some sauce on top of the rice and around the sides.
Place the Broccolini on top of the rice.
Arrange the halibut and lobster leaning on the rice and Broccolini.
Garnish with some fresh micro cilantro and serve.