Cooking along with MasterChef Eddie Jackson

And now for something completely different ... Cooking!

Many scrapbookers have a variety of creative interests. I have been passionate about cooking for a long time, but lately I have been inspired to try new recipes and techniques. It's a common sight to find me in the kitchen pretending to create something from a basket challenge or channeling my inner chef-ness to attempt something yummy I saw on one of the cooking competition shows.

Cooking is like scrapbooking ... always something new to learn or try. Love it!

A couple of weeks ago, I was invited to be one of three home cooks cooking along with a MasterChef contestant during a live Google+ hangout. How cool is that?

Personal trainer and former NFL pro, Eddie Jackson shared a delicious recipe for Red Snapper, sweet potato succotash and a sauce during the 45-minute event. The home cooks, along with a hostess asked questions and cooked our meals step-by-step following his instructions.

Substitute a different fish if you choose. This was the first time cooking Red Snapper for me. I made one portion for the segment, then my family insisted I cook another batch for dinner. They loved it.

This cook along was the second in a series through Google+ hangouts. If you miss the live segments, catch the replay on YouTube. I learned a few tips and enjoyed the relaxed way Eddie showed us how to cook his favorite summer recipe.

The entire segment is available via YouTube here MasterChef Cookalong with Eddie Jackson

Note: In the segment, Eddie starts cooking the the Pineapple Curry Sauce first, It's better to cook that after you start the  succotash. The first time, it reduced down too quickly and became a paste. The combination of flavors truly smells like "Summer in a pan." (You hear me say that in the video).

Give it a try - truly delicious! Thanks, Eddie and MasterChef!

Here is the recipe:

Crispy skin Red Snapper

1 Snapper filet

1t butter

1 sprig thyme

Salt 

Pepper

½ t lemon zest

Sweet potato succotash

2 sweet potatoes - peeled ½ inch chunks and parboiled

1 ear of fresh corn

1 sprig thyme

½ red onion

¼ red pepper

1 garlic clove

1t cilantro

1t lime zest

1t fresh lime juice

Salt 

Pepper

Pineapple Curry Sauce

½ red onion

1 clove garlic

Sprig of thyme

2T curry powder - *note: If you're not a fan of curry, cut this back to 1/2 to 1 T

½ cup pineapple nectar

¼ cup coconut milk or 2T coconut powder

   *Note - I substituted pineapple/coconut nectar found in the juice aisle

Habanero Pepper (or substitue your fave pepper)

Salt 

Pepper

Lemon zest to finish

Succotash

Preheat oven to 400. Clean and remove any hairs from the ear of corn. Rub with olive oil and place in oven to roast 15 min. rotating every 3-5 min. Cut the kernels from the ear.  Set aside. Place peeled and cut potatoes into a medium saucepan filled with cold water. Bring to a boil and cook until tender about 15 min. Drain.  Place 2T olive oil in medium sauté pan sauté onion and red pepper until tender.  Sprinkle with pinch of salt add garlic and thyme. Add the potatoes and corn kernels. Season with salt and pepper. Add lime juice and zest. Cook 10 min. Finish with cilantro.

Sauce

In medium sauce pan place 1T olive oil sauté onions until tender then add curry powder. Sauté for 1 min. Add garlic. Cook 1 min more. Add nectar, milk, thyme. Season with salt and pepper. Let sauce reduce. Finish with zest of ½ lemon.

Snapper

Score fish on skin side. Season fish with salt and pepper. Place fish skin side down in a medium sauté pan over medium high heat. Pan should be very hot, but not smoking before placing fish in. Add pat of butter and sprig of thyme. Cook 5-6 min. Flip and cook 30 sec on the other side. Remove fish to rest. Sprinkle with lemon zest.