Pan Seared Swordfish with a Ham Hock Red Wine Sauce

INGREDIENTS: (SAUCE)
1 tsp. olive oil
1 large yellow onion, diced
1 carrot, peeled and sliced
1 celery stalk, sliced
2 bay leaves, 3 thyme sprigs, 5 flat-leaf parsley sprigs, and 1 leek top, tied together to make a bouquet garnish
2 cups red wine, Ozan Cabernet Sauvignon
1⁄4 cup ruby port
2 smoked ham hocks
4 cups chicken broth or canned low-sodium chicken broth
2 tbsp. unsalted butter
Salt and freshly ground black pepper
Red wine vinegar or fresh lemon juice

INGREDIENTS: (SWORDFISH)
1 tsp. olive oil
1 tbsp. unsalted butter
6  6–8-oz. Swordfish filets
Kosher salt and freshly ground white pepper

STEPS:
1. For the sauce: Heat oil in a large pot over medium heat. Add onions, carrots, and celery and cook until slightly caramelized, about 15 minutes. Add bouquet garni and then deglaze the pot with red wine and port, stirring up any browned bits. Boil until wine is reduced by three-quarters. Add ham hocks and chicken broth and bring to a simmer. Simmer very gently for 2 1⁄2 hours until meat is quite tender; skim carefully as stock simmers to remove any fat that rises to the surface.
2. Remove ham hocks with tongs or a slotted spoon. Strain stock, return it to the pot, and boil over medium-high heat until reduced to 1 cup. Remove from heat.
3. Meanwhile, when it is cool enough to handle, remove ham from the bone and tear into small pieces, discarding fat, skin, and gristle; set aside. (The sauce can be made to this point up to 1 day ahead. Refrigerate the sauce and ham separately.)
4. For the swordfish: In a large heavy sauté pan, heat oil and butter over high heat until almost smoking. Season fish with salt and white pepper and add to pan, skin side down. Lower heat to medium and cook until edges of fish just begin to turn opaque, about 4 minutes. Turn and continue cooking until just opaque throughout, about 4 minutes more. Transfer filets to a rack set over a platter, and cover to keep warm.
5. To finish the sauce, bring reduced broth to a simmer and swirl in butter, bit by bit. Add ham, and season sauce with salt and pepper and vinegar or lemon juice.
6. Place swordfish on dinner plates and spoon sauce (and ham hocks) over and about.

About the Business:
The Gulf Coast Culinary Institute at Faulkner State underscores the fundamentals of modern classical cooking with a focus on taste, aroma, and artful presentation.   

Special Event:
The 1st Annual Alabama Festival of Flavor will take place Friday and Saturday, October 19-20, 2012, in downtown Foley’s Heritage Park. This new, free event will feature one of Alabama’s greatest treasures, our abundant fresh, local fare.

Watch live cooking competitions by area restaurants, learn secrets from our great local chefs, attend a beer and wine tasting, or acquire tips on creating your own organic garden at home. Families can stroll through downtown Foley as street vendors and live performers provide hours of entertainment.  

Alabama Festival of Flavor events include:

• Chicago Street Supper Club Farm-to-Table Dinner - is the kick-off event to the first annual Alabama Festival of Flavor Guests will dine on a gourmet dinner prepared by Faulkner State Community College’s award-winning Gulf Coast Culinary Institute in conjunction with local chefs. Celebrating Alabama’s culinary traditions, dishes will be prepared with fresh Gulf seafood, Alabama-raised Kobe beef and locally grown produce. Additionally, all 16 dishes will be served in small-plate fashion and paired with a variety of wine sourced in Alabama. Tickets are $100/person and can be purchased by calling the South Baldwin Chamber of Commerce by calling 251.943.3291 or online at www.AlabamaFestivalOfFlavor.com .
• Beer and Wine Tastings - $30/person
• Alabama-Made Root Beer Tastings - $10/person
• Cooking Classes - $20/person
• Farmer’s Market, Kid’s Parade, Chef Competition, Cupcake Challenge, Winemaking Seminar, and other great, free events!

About the Chef:
A native of Daphne, AL, Chef Will Hughes became interested in a culinary career at the age of ten. Chef Hughes graduated Magna Cum Laude from Johnson & Wales in Rhode Island. After graduation, Chef Hughes began his career as lead cook at New Orleans Country Club. He worked his way up to banquet sous chef at the club, then accepted the job of executive sous chef at English Turn Country Club. After a year-and-a-half as sous chef, Chef Hughes was promoted to executive chef, becoming the youngest chef to hold this position at English Turn.

After a brief visit back to the Eastern Shore in 2004, Chef Hughes and his wife, Kelly, decided to move back “home” and in February 2005, Will Hughes Catering & Market opened its doors, offering lunch specials, local gourmet products, prepared foods, and catering services.

Chef Hughes began teaching culinary classes at Faulkner State’s Gulf Coast Culinary Institute in the spring of 2008 as an adjunct. In March of 2010, Chef Hughes was invited to take on a full-time Executive Chef Instructor position at the Institute.