Sea Bass & Chorizo
Chow Chow
Serves 4
4 fish filets—seabass, rockfish
or another flaky white fish
1 tbsp olive oil
Heat the olive oil in a pan and sear
the filets.
Chow Chow
1 tsp minced garlic
1 tsp turmeric
1 c cider vinegar
1 c sugar
1 tbsp sea salt
Combine all the ingredients and
bring to a simmer, then allow to
cool.
Chorizo Hash
½ c loose chorizo
½ c fingerling potatoes
Collard greens or greens
of your choice
1 tbsp butter
Sautee the loose chorizo and add
the fingerling potatoes. Next, add
the greens and wilt. Finish by
combining with the chow chow
and heating with the butter.
Hominy Nage
1 c drained hominy
2 c seafood stock
1 tbsp white wine
Combine the ingredients, and bring
to a gentle boil. Lower the heat and
allow to reduce until most of the
liquid is gone.
Beer Pairing
Harry’s Hazy River IPA, ABV 6.7%, is named for Brew
Master Harry Wright. When Harry is not brewing,
you can find him on the Potomac River trying to reel
in the big one. Hazy in color with a beautiful nose of
tangerine and grapefruit. A balanced mouthfeel. Not
too sweet, not too sour—just like Harry!
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WEST VIRGINIA EXECUTIVE