Taste Of Sunrise – 7/30
>> we’re sizzling. the chef is in the kitchen and tell us what we’re making today. >> we’re making pan seared mahi, mahi. >> okay. >> with something, an asian ingredient, hot pepper paste. make a paint with the paste. we have a brush today. >> pretty cool. >> tricolored peppers, baby — carrots, purple, white and orange variation for clo and spinach. nice thing about this dish is that the vegetables are cold. so it’s a cold little salad to put on the plate. the hami — mahi, mahi. salt and pepper. two minutes or so. >> okay. look that over. do it that way. we take this and cut it down. cook it down cream, salt and pepper. that’s what we have right here. purr yeah it up. we’ll slowly build this dish. >> okay. over to the side right here i have a pickling liquid, salt, vinegar, and orange zest. >> a lot of elements to this dish. >> absolutely. this is what we pour on top of our carrots. >>
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