1/2 pound softened Butter 1/4 pound toasted Pecans 1 teaspoon chopped Thyme 1 tablespoon chopped Tarragon Salt and Pepper to taste 1 cup Panko Crumbs
For the Pecan Crust: In the food processor, add butter and spin until fluffy and smooth. Toss in pecans, thyme, tarragon and season with salt and pepper. Once the pecans are chopped add panko until combined. Reserve.
3 ounces Unsalted Butter 2 ears Corn (corn cut off the cob) 1/2 cup Sauvignon Blanc Wine 1 cup Cream 1 Lemon (zested and juiced) 1 tablespoon chopped Thyme Salt and Pepper to Taste
For the Creamed Corn: In a sauté pan, melt the butter over low heat. Add the corn and sauté briefly, about 3 to 5 minutes. Take care not to get any color on the corn. Add the wine, cream, lemon, and thyme and reduce by half. Puree in the blender until smooth. Adjust seasoning with salt and pepper, and reserve warm.
2 Artichokes (turned; meaning dark leaves and inner choke are trimmed) 2 Shallots (minced) 1 Lemon (cut into 1/4-inch slices) Salt to taste 2 ounces Prosciutto (thinly sliced) 3 tablespoons Olive Oil
For the Artichokes: Place cleaned artichokes into a pot and cover with water. Add shallots and lemon, and season with salt. Cook over medium heat until artichokes are fork tender. Allow to cool a bit before cutting artichokes into 8 pieces and wrapping each piece in prosciutto. Heat olive oil in a non stick sauté pan and add artichokes. Sear until crispy.
2 tablespoons Grape Seed Oil 6 ounces Chilean Sea Bass (skin removed) Salt and Pepper
For the Chilean Sea Bass: Preheat the oven to 400 degrees. Place grape seed oil in a non-stick sauté pan and heat over medium heat. Season bass with salt and pepper, and sear in pan on one side until golden. Flip fish over and spread a layer of the crust about 1/4-inch thick on top of the fish. Finish cooking fish in the oven until the top is golden and crispy, about 4 to 5 minutes.
Place the corn puree in the center of a plate. Scatter the artichokes on plate and top with pecan crusted bass.