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SONOMA JACK CHEESE FRITTERS WITH RED CHILE JELLY

• 1 recipe Fritter Batter
• 1 recipe Red Chile Jelly
• 1/2 cup goat cheese/chevre
• 2 tablespoons chives, sniped

Fritter Batter:
• 1 cup red onion, diced
• 2 tablespoons garlic, minced
• 1 oz. Butter
• 2 eggs
• 1 cup buttermilk
• 1/4 cup milk
• 1 cup dry jack cheese, diced
• 1/4 cup cilantro
• 1/4 cup oregano
• 1 cup all purpose flour
• 1/4 cup cornmeal
• 3 oz. Toasted pecans, pieces
• 2 tablespoons baking powder
• salt and pepper, to taste

Saute onions and garlic in butter until soft, approximately 4 minutes. In a stainless bowl whisk eggs, buttermilk and milk together. Add chopped herbs in another large bowl. Add all dry ingredients, including cheese and pecans. Add onions and garlic and fold in egg/milk mixture. Adjust seasonings. Fry 2 oz. scoops in 325-degree deep fryer for approximately 3 minutes. Transfer to paper towel, blot excess oil and serve on top of red chile jelly.

Red Chile Jelly:
• 2 ea. red bell peppers, seeded and roughly chopped
• 1 garlic clove
• 1 shallot
• 1 cup raspberry vinegar
• 6 cups granulated sugar
• 4 oz. shiracha
• 1 oz. unsalted butter
• 5 ea. jalapenos
• salt and pepper, to taste

Blend red bell peppers, garlic, shallots and raspberry vinegar in a blender until smooth. Transfer to a stainless pot. Add sugar, shiracha, butter and jalapenos. Bring to a boil. Slow to a simmer for 5 minutes. Season and chill. Serve with hot fritters. Garnish with goat cheese and chives.

SUNCORN CRUSTED SNAPPER WITH MASA TOMATO BROTH (WHIPPED CORN BONIATOS)

4-6 6 oz. snapper filets

For the Suncorn Crust:

Yield 2 cups

• 1 cup toasted corn
• 1/4 cup panco (white bread crumbs)
• 1/4 cup flour
• 1/2 tablespoon shallot, minced
• 1 tsp. garlic, minced
• 2 tsp. cilantro, chopped
• 2 tsp. jalapeno, minced
• 1 tsp. coarse salt
• 1/4 tsp. ground black pepper

Procedure:

Macerate all ingredients in a Cuisinart to form a coarse textured meal. Set aside.

For the Masa Tomato Broth:

Yield 3 cups

• 1/2 oz. unsalted butter
• 2 tablespoons yellow onion medium, chopped
• 1 tsp. garlic
• 3/4 cup tomato juice
• 1/2 cup tomato medium, chopped
• 1 morita chile
• 1 guaitillo chile, broken into pieces
• 1 bay leaf, broken into pieces
• 1/4 tsp. thyme
• 1/4 tsp. cumin
• 1/2 tsp. coriander
• 3/4 cup chicken stock, defatted
• 1 6" corn tortillas (fried) or use tortilla chips
• 1 tsp. lime juice
• salt and pepper, to taste

Procedure:
1. In a large pot, melt butter and sweat (cook slowly without browning) onions for 2 minutes. Add garlic and sweat for 1 minute. Add tomato juice, tomatoes, chiles, bay leaf, thyme, cumin, coriander, and chicken stock. Bring to a boil. Slow to a simmer for 3 minutes. Add tortillas to soup. When tortillas are soggy, approximately 2 minutes, transfer to blender. Puree until smooth. Season with lime juice, salt and pepper. Serve hot.
2. Coat snapper with suncorn crust and saute on both sides for 2 minutes or until golden brown. Transfer fish to oven and bake for 4 minutes at 350 degrees. Transfer onto plate and serve with potatoes and tomato broth.