Chef Ken Oringer (S6/Ep.17)

Ken Oringer is a Boston-based chef and owner of Uni, Toro, Coppa and Little Donkey. His restaurants have consistently received rave reviews including “America’s Best New Restaurants,” “Top 50 Restaurants in America” and Oringer himself earning a James Beard Award for Best Chef Northeast. In this episode, we discuss how he helped lay the groundwork for some of America’s most notable restaurants, why teaching and mentoring the next generation of chefs is so important and more. We dive into his endless (and selfless) charitable work he’s involved with, including Off Their Plate, a non-profit founded during the pandemic. Enjoy this episode as we go Beyond the Plate… with Chef Ken Oringer. 

This episode is Presented by Fords Gin. 

This episode (and recipe) is brought to you by Martin’s Famous Potato Rolls, Real Good Fish and Wickles Pickles.

Cast Iron Spicy Fish Sandwich on a Toasted Garlic Hoagie Roll with 'Christmas' Remoulade and Shrettuce

Makes 2 Sandwiches

For the Blackening/Cajun Spice:

1 Tablespoon sweet paprika 

1 Tablespoon smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon New Mexico green chile powder, or chile powder of your choice

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

*salt and pepper will be used on their own to season the fish

For the ‘Christmas’ Remoulade:

1/2 cup mayo

Splash of rice vinegar, about 1 Tablespoon

1-2 Tablespoons Wickles Wicked Jalapeño Relish

1-2 Tablespoons Wickles Spicy Red Sandwich Spread

Salt and pepper, to taste

 

For the Sandwich:

2 Martin's Hoagie Rolls, or other long rolls

2-3 Tablespoons butter, softened/spreadable

Sprinkle of granulated garlic, about 1/2 teaspoon

2, 4-6 oz. fillets of Real Good Fish Rockfish, or other thin white fish fillets

Salt and pepper, to taste

Olive oil cooking spray

Olive oil or vegetable oil

1 cup shredded lettuce (shrettuce), such as iceberg or romaine

1 tomato, cut into ¼” inch thin slices

Your favorite hot sauce, to splash, optional

1 lemon, cut into wedges, optional

 

Heat a medium to large size cast iron skillet over medium high heat while you prepare the seasoning blend and remoulade. You’ll want it hot, so it’s ok to have it heating for more than a few minutes. 

For the Blackening/Cajun Spice:

Add all ingredients to a small mixing bowl or jar. Stir with a fork until combined and set aside. This will make extra seasoning. Keep it in a sealed container in your spice cabinet and use again for chicken, pork or however you choose.

For the ‘Christmas’ Remoulade:

Add all ingredients to a small mixing bowl and mix together with a fork. Start with less vinegar, relish and sandwich spread and adjust the taste to your liking. You can always add more. Set aside. 

For the Sandwich:

Spread a thin layer of softened butter on both sides of the roll and sprinkle lightly with granulated garlic. Place either on a rack set over a cookie sheet; directly on a cookie sheet; or set on a piece of foil, and lightly toast. Remove from the toaster and set aside. It is ok if it cools. We call this “cold toasting.”

Place the fish fillets on a plate or platter, dry both sides well with a paper towel and season both sides with salt and pepper. Spray each side of the fish with a generous and even coating of olive oil spray and then season both sides with the blackening/cajun spice. When the pan is hot, you can add a drizzle of olive oil and place the fish fillets in the pan. Let cook for 1-2 minutes per side, or until the exterior looks dark golden brown and the interior is opaque. (If you’re comfortable with it, while the fish is cooking, slather the remoulade on both sides of the toasted rolls. You can wait until the fish is done cooking to do this step.) Remove the fish from the pan and place directly on the bottom roll (or on a clean plate if you haven’t slathered the rolls with remoulade). Top with a good amount of shredded lettuce, a couple slices of tomato, a splash of hot sauce and a squeeze of fresh lemon and the roll top.