DINNER IMPOSSIBLE! Now this is not what you think! It is a great show on the Food Network! The idea is this…chef Robert Irvine is challenged to overcome culinary obstacles and deliver a delicious meal before his time runs out. Being in the candy biz one episode caught my eye! Dinner Impossible visited Dylan’s Candy Bar in New York City and had 8 hours to prepare food for a birthday party for 250 people. The challenge was he had to use candy in every dish!! They had some truly crazy main dishes!
Pork Tenderloin covered with ground chocolate espresso beans,
Macaroni and cheese topped with candy corn,
Tempura fried mini candy bars, an “unbirthday cake” made of rice krispies and gummy bears and so many more!
I was able to find one full recipe to share with you! Check out the show!
Sea Bass Crusted with Sesame Seed Candies
Ingredients
- 16 sesame seed candies
- 1 cup panko bread
- 3 teaspoons freshly chopped tarragon leaves
- 2 teaspoons freshly chopped chives
- 3 tablespoons canola oil, plus 4 tablespoons for cooking fish
- 2 pounds fresh seabass, cut into 6 portions
- 2 teaspoons stone-ground
- Salt
Directions
Grind the sesame seed candies into a rough powder, leaving a few chunks for texture.
Preheat the oven to 350 degrees F.
Mix the 1 cup of bread crumbs, fresh herbs, ground sesame seed candies and the 3 tablespoons of oil together in a small bowl. The oil should wet the crumbs and will help to keep the crumbs on the fish.
In a large hot skillet add 4 tablespoons of canola oil. When the oil is hot add the fish and sear 1 side until golden brown. Remove the fish from the pan to a large oven-proof serving dish and allow to cool slightly, around 3 minutes.
Using a spatula flip the fish over and lightly coat the seared side of the fish with the mustard. Cover the top of the fish with the bread crumb mixture.
Bake in the preheated oven until flesh is firm, about 12 minutes. Serve immediately.
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