Reel Masters. Susan Schadt

like in the classic version, I just toss all the ingredients in the oil. Just put all the ingredients into a container and throw it in your cooler. The sauce is ready!

      FOR THE SAUCE GRIBICHE:

      • 2 TEASPOONS CHOPPED CAPERS, DRAINED AND RINSED

      • ½ CUP EXTRA-VIRGIN OLIVE OIL

      • 2 HARD-BOILED EGGS, BOTH YOLKS AND WHITES FINELY CHOPPED

      • 1 TABLESPOON FINELY CHOPPED CORNICHON PICKLES

      • 1 TABLESPOON CHOPPED FRESH PARSLEY LEAVES

      • 2 TEASPOONS WHOLE-GRAIN MUSTARD

      • 1 TEASPOON KOSHER SALT

      • 1 TABLESPOON RED WINE VINEGAR

      PLACE ALL the ingredients in a medium bowl and stir to combine. Refrigerate until ready to serve.

      Cooking Tip: I recommend adding the vinegar to the Sauce Gribiche just before serving. The acid in the vinegar will turn the fresh parsley brown if left together for too long.

      FOR THE RED DRUM:

      • 4 FILETS (6-OUNCE EACH) RED DRUM

      • 2 TABLESPOONS OLIVE OIL

      • KOSHER SALT AND FRESHLY GROUND BLACK PEPPER

      PREHEAT A CLEAN grill to medium-high.

      Cross hatch the skin of the fish fillets. Brush both sides of the fish with the olive oil. Season with salt and pepper to taste.

      Place the fish on the grill. Close the lid and cook, turning once, until medium, about 4 to 5 minutes per side.

      To serve, place the fish on the plate and top with a generous spoonful of the Sauce Gribiche.

       SAMBAL CHIMICHURRI

      SERVES 4 TO 6

      Chimichurri is an Argentinean sauce most commonly served with red meat, but it is also delicious drizzled over grilled fish. I find it to be a really nice enhancer to any grilled dish. It gives the flavor of the char a little kiss of heat.

      And I must emphasize … a little kiss of heat. I am not a huge heat fan. I think too much heat in a sauce can detract from the dish. But if used correctly as a seasoning agent, hot sauce can really enhance a recipe. I find that ingredients like hot sauce and a squeeze of lemon juice really can help push flavors forward onto the palate.

      In this recipe, I add Sambal, a spicy Southeast Asian chili sauce made from hot red chile peppers, salt, and sometimes vinegar, instead of classic hot sauce. It’s a little less vinegary and acidic than some of the American hot sauces.

      • 2 CUPS FRESH PARSLEY LEAVES

      • ½ CUP FRESH CILANTRO LEAVES

      • 1 GARLIC CLOVE, MINCED

      • 1 CUP EXTRA VIRGIN OLIVE OIL

      • ½ CUP WHITE WINE VINEGAR

      • 3 TABLESPOONS SAMBAL CHILI SAUCE

      • 3 TABLESPOONS MIRIN

      • 1 TABLESPOON FRESHLY SQUEEZED LEMON JUICE

      • 1 TABLESPOON FRESH OREGANO

      • KOSHER SALT AND FRESHLY GROUND BLACK PEPPER

      COMBINE ALL the ingredients in a food processor and pulse until the herbs and garlic are finely chopped and the sauce has come together, but not pureed. Season with salt and pepper to taste.

       JO’S CRAB QUICHE

      SERVES 8

      This is my mom’s recipe and it was the first recipe I mastered.

      When I was a kid about 13 years old, we had a crab trap. I have fond memories of my grandmother taking us out to Folly Beach to catch crabs.

      My grandmother was a rustic cook and would just boil up the crabs. My mother however loved to watch Julia Child and Jacques Pepin on TV. She started experimenting with their sophisticated French style of cooking. That’s where she got the idea for this crab quiche.

      We would pick the crabs we caught and Mom would make this recipe with the meat.

      I started helping her out and discovered that cooking was fun. Plus as a growing teen, I was always hungry and this was one of my favorite dishes. So I learned to make it so I could have it whenever I wanted.

      Cooking Tip: Shrimp can be substituted for the crab meat. The shrimp should be peeled, de-veined, and cooked before adding to the quiche filling. I also recommend dicing it into small pieces.

      FOR THE PASTRY DOUGH:

      • 1 ½ CUPS ALL-PURPOSE FLOUR

      • ½ TEASPOON SALT

      • ½ CUP COLD UNSALTED BUTTER, CUT INTO PEA-SIZE PIECES

      • 1 TABLESPOON WATER

      SIFT TOGETHER the flour and salt and place the mixture in a large bowl. Using a pastry blender, cut the butter into the flour mixture until crumbly. Sprinkle the water over the mixture. Blend together by gently tossing with a fork and pushing to the side of the bowl. Once the mixture is moistened and holds together, form the dough into a ball.

      Flatten on a lightly floured surface and roll out the dough to 1/8-inch thickness.

      Place the dough into a 9-inch pie pan, flute edges as desired. Refrigerate while making the filling.

      FOR THE FILLING:

      • 1 CUP SHREDDED SWISS CHEESE

      • 1 CUP SHREDDED GRUYERE CHEESE

      • 1 TABLESPOON ALL-PURPOSE FLOUR

      • 3 LARGE EGGS

      • 1 CUP LIGHT WHIPPING CREAM

      • ½ TEASPOON PREPARED YELLOW MUSTARD

      • ¼ TEASPOON WORCESTERSHIRE SAUCE

      • ¼ TEASPOON KOSHER SALT

      • DASH OF FRESHLY GROUND BLACK PEPPER

      • DASH OF BOTTLED HOT PEPPER SAUCE

      • 1 POUND FRESH LUMP CRAB, PICKED OF SHELLS (ABOUT 1 TO 1 ½ CUPS)

      PREHEAT THE OVEN to 400°F.

      In a medium bowl, toss together the cheeses with the flour. Set aside.

      In another bowl, beat together the eggs, cream, mustard, Worcestershire, salt, pepper, and hot sauce.

      Place 3/4 of the cheese mixture into the bottom of the prepared pie crust and spread into an even layer. Spoon the crab over the cheese in an even layer. Top with the remaining cheese mixture. Pour the egg mixture over the top.

      Bake for 30 minutes, or until the egg mixture is set.

       SOY PICKLED SHIITAKES

      MAKES ABOUT I CUP

      Have you had pickled mushrooms? If not, you must try them. They are delicious on their own … but I always like to mix the pickled mushrooms with sautéed mushrooms. The two preparations together make such a great flavor contrast.

      We have a wonderful abbey nearby that grows mushrooms. They are a supplier for the restaurant … and my personal table. Two of my favorites are their shiitakes and their oyster mushrooms. Both of these have such solid flavor.

      I make pickled mushrooms with the shiitakes