James Beard Dinner

Talk about the best of the best! In our Indy Style kitchen today, we learn about the James Beard Foundation, the dinner and the meaning behind it all… plus… how YOU can get tickets!

Here are today’s food and drink recipes:

Smoked Halibut: Pickled Quince, Chanterelles, Corn Curry

 Halibut Loin with Skin on: As Needed

  • Lightly Smoke the halibut skin side down for 10-15 minutes over apple and mesquite wood chips.
  • Place in cooler and chill.
  • Skin the halibut and cut into portions as you see fit:

Pickled Quince:

Quince: 1 ea

White balsamic vinegar: 250 g

Salt: 23 g

Sugar: 28 g

Green Peppercorn: 10 g

  • Combine the vinegar, salt, sugar, and peppercorns in a small saucepot and bring to a boil.
  • Remove the core and shave the quince on a mandolin into paper-thin pieces.
  • Strain out the peppercorns and pour the pickling liquid over the shaved quince while hot.
  • Reserve and allow to cool.

Cashews: As Needed

  • Roast cashews in the oven until they brown slightly but do not burn. Allow them to cool and crush with a mallet or in a food processor.

Corn Curry:

Fresh Corn: 500 g

Coconut Milk: 1 can

Shallot: 78 g

Fresh Garlic: 18 g

Minced lemongrass: 36g

Kaffir Lime Leaf: 2 g

Fresh Ginger (Peeled): 27 g

Jalapeno: 19 g

Lime Juice: 55 g

Water: 409 g

Salt: 22 g

Turmeric: 1/8 tsp

Whole White Peppercorn: 6 g

Cumin Seed: 2 g


(Drink) Wayworn Road – Starlight Bourbon, 18.21 Aromatic bitters, Black Peppercorn & Thyme Syrup, Lemon Peel, Thyme

Whole Coriander: 6 g
• Toast the coriander, cumin, and white peppercorn in a 325 degree oven for 5-7 minutes or until they become fragrant. Allow to cool and grind in a spice grinder to a powder.
• In a large sauce pot, combine the other ingredients and allow to stew for at least one hour. Add the spice powder and let sit for 15-20 minutes.
• Blend in a high speed blender until all ingredients are fully incorporated and smooth. Adjust seasoning as desired with salt.
• Strain the curry through a fine mesh strainer to remove any solids left.

Chanterelles: As needed
White Balsamic: 100 g
Butter: 100 g
Salt: As Needed

• Clean the mushrooms by taking a pairing knife and scraping a thin layer off of the stems. Trim any edges that may look bad and cut the mushrooms into even sizes.
• Mix the butter, vinegar, and a pinch or two of salt in a small sauce pan. Heat on low heat, stirring occasionally until the butter melts.
• Add the chanterelles and allow them to cook over low heat until just tender but not slimy or mushy.
• Remove from pan and place on a plate lined with a napkin.

Plate as Desired:
We garnished with shaved beets, dill, and nasturtium leaf.

To learn more, visit www.ceruleanrestaurant.com/indy or www.jamesbeard.org/events/indianapolis.