Ingredients for Hollandaise:
2 egg yolks
1/2 lb unsalted butter
1 tsp Tabasco hot sauce
1 tsp Worcestershire sauce
1 tsp of lemon juice
salt to taste
Melt Butter and keep hot. In a double boiler, wish the egg yolk until thick and frothy. Slowly add the melted butter while whisking to incorporate. Add salt and seasonings to taste and set aside.
Ingredients for tuna:
8 oz center cut yellowfin tuna steak
2 tbl of oil
1/2 cup whole black peppercorn
1/2 cup whole coriander
1/8 cup whole cumin
1/4 cup whole fennel
1/4 cup salt
1/4 cup brown sugar
In a heavy bottomed skilled, toast all the seeds until fragrant. Remove from heat and mix with salt and brown sugar. Grind in a spice/coffee grinder until fine. Heat a skillet on medium-high heat. Coat both side of tuna steak with seasoning. Add 2 tbl of oil to skillet and let get hot. Sear both sides of the tuna to your desired doneness and set aside.
Ingredients for Hoppin John:
1 tbl of oil
1 tbl of bacon, cooked and diced
2 tbl yellow onion, small diced
1 tsp garlic, chopped
2 tbl tomatoes, diced
1/4 cup corn kernels
1/4 cup black eye peas, cooked and drained
1/4 cup lima beans, cooked and drained
2 tbl hot sauce
2 tbl Worcestershire sauce
3/4 cup jasmine rice, cooked
1 tbl unsalted butter, room temperature
salt and pepper to taste.
In a saute pan, heat 1 tbl of oil and then add yellow onions, bacon, tomatoes and cook until tomatoes release juice. Add garlic and cook one minute until fragrant. Add corn, lima beans, and black eye peas and cook for another minute. Add hot sauce, Worcestershire sauce and salt and pepper to taste. Cook for one more minute until heated through. Fold mixture in cooked rice and room temperature butter until well blended and heated through.
Arrange rice mixture on a plate, slice tuna and place around it. Top with Hollandaise and serve.
28099 Perdido Beach Blvd.
Orange Beach, AL 36561
Hours: Sunday.-Thursday 7:00 a.m - 9:30 p.m
Friday and Saturday 7:00 a.m - 10:00 p.m
Cobalt offers catering and has a private dining room for Christmas parties and any special event. Regional menus starts October 29, 2012. Sunset menus start November 5, 2012. Cobalt will also begin cooking classes on November 13, 2012. For more information, contact Lisa Benson at 251-923-5300.
Find the Cobalt app on your smartphone. Go to the app store and search cobalt.restaurant. Also remember to check our Facebook page for specials.
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