This dish really won Oprah (and Gayle!) over.
Whether it's lying under her favorite tree with the book she just can't put down or hosting special guests to connect over savory delights, Oprah has mastered the art of living her best life. For Saturdays with Oprah, the O of O invites readers inside her most blissful weekend moments.
From fine-dining-loving foodies to folks who just love a good meal, when you taste something that's just right, you know it. And sometimes, the experience goes beyond just a perfectly seasoned dish. Execution and plating that please the eye—down to a well-positioned sprinkle of paprika—can be crucial for the perfect bite. Just ask Oprah.
The O of O had been looking for a new chef for the past year, and when she finally met Chef Raymond Weber, she immediately told Gayle: "I think I found him." Gayle then asked her most cherished table companion" "What makes him the one?" Apparently, according to Gayle, the answer was about more than just how his creations tasted. "Oprah’s very big on presentation, and Chef Raymond's food is not only pretty on the plate, but delicious in the mouth. And both matter to her."
It's not just Oprah (and Stedman!) who are excited about Chef Raymond. "I know that when she gets a chef she really likes, her lunch invitations go up. She’s excited for people to come over and taste his food," says Gayle.
While we're still crossing our fingers for an invitation to Oprah's house sometime soon, she was kind enough to share with us three of Chef Raymond's recent recipes that made her swoon. So if you're in the mood to whip up a fresh summer spread, try this Oprah-approved pan roasted sea bass with spicy cherry tomatoes, California corn & basil, and wild mushrooms with baby spinach. Maybe they'll make you do a happy dance, too.
Pan Roasted Sea Bass with Spicy Cherry Tomatoes
Ingredients:
- 2 3oz portions of fresh sea bass
- 1 Pint Heirloom Cherry Tomatoes
- 3 T San Marzano Diced Tomatoes
- 5 T Chopped Garlic
- ½ T Minced Shallots
- 5 T Chili Infused Avocado Oil
- ½ t Chili Flakes
- 6 Fresh Basil leaves (save 2 for garnishing)
- 1 Sprig Fresh Thyme
- 1 Sprig Fresh Oregano
- 1 Sprig Fresh Marjoram
- 1 Meyer Lemon
To make the spicy cherry tomatoes:
Start by removing skin of tomatoes, make a small ‘x’ cut on the bottom of the tomato. Place in boiling water for 30-45 seconds, remove and place in ice bath. This will allow the skin to be easily peeled away. Heat a medium saucepan with 1T oil, garlic and shallots and allow them to become tender. Then, add herbs and chili flakes. Add diced tomatoes and peeled cherry tomatoes to saucepan and gently stir. Season with desired amount of salt and pepper.
Place in oven at 300 degrees for 30-40 minutes, until cherry tomatoes become soft. Once tomatoes are soft remove carefully and set aside, blend remaining contents in high speed blender until smooth. Check seasoning once again.
To cook the sea bass:
In a cast iron pan or nonstick pan heat remaining ½ T oil on medium high heat. Season sea bass with salt & pepper. Sear fish on one side for 2-4 minutes using a fish spatula to monitor the color the fish is taking on. Sear the other side for 1-2 minutes making sure to not overcook. Remove from pan and set on cooling rack, place cherry tomatoes on top of both pieces of fish. Squeeze half of the Meyer lemon onto the fish, carefully move to plate. Lastly, tear fresh basil leaves on top of the fish.
Wild Mushrooms & Baby Spinach
Ingredients:
- 4 oz Fresh Baby Spinach
- 3 oz Mixed Wild Mushrooms (sh*take, Oyster, Cremini)
- 1 T Chopped Garlic
- 1 T Minced Shallots
- 2 Sprigs Fresh Thyme
- ¾ T Vadouvan Curry Spice
- 1 T Avocado Oil
- 1 T Marsala Wine
Directions:
Start by blanching spinach in boiling water for 1 minute, remove, and place into ice bath. Squeeze all excess liquid from spinach by hand, and place on sheet tray. Heat large sauté pan on high heat, then add mushrooms and thyme. Once mushrooms begin to take on color, add garlic and shallots. Lower heat to medium as to not burn the garlic. Season with salt and pepper. When mushrooms are tender deglaze with wine and remove from heat, sautéing until wine is cooked into mushrooms. Add the blanched spinach into the pan with mushrooms and return to high heat. Add Vadouvan Curry and incorporate together. Remove from heat, check seasoning, place in rounded serving bowl.
California Corn & Basil
Ingredients:
- 3 Ears California Organic Corn (Husks & Silk removed)
- ¾ T Chopped Garlic
- 8 Leaves Fresh Basil or Thai Basil (Save2-3 for Garnish)
- ½ T Avocado Oil
- ½ t Chipotle Powder
- Salt & Black Pepper to taste
Directions:
Carefully cut corn from cob and set aside. In a large sauté pan heat oil on high heat. Add corn, basil and garlic to pan and fold together. Let corn sit in pan for 1-2 minutes to allow caramelization to happen. Once corn begins to pop out of pan season with salt, pepper and chipotle powder being mindful not to burn. Remove from heat and check seasoning. Place in rounded serving bowl and garnish with remaining fresh basil.
Enjoy!
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Brie Schwartz
Deputy Editor, OprahDaily.com
Brie Schwartz is an editor, writer, and content strategist. She’s covered beauty, fashion, relationships, health, travel, Disney, decorating, DIYs, food, booze, and everything in between. She was most recently the deputy editor of Oprah Daily, where she helped bring the mission of guiding readers to live their best life to the (virtual) pages. Her writing has appeared in Good Housekeeping, Glamour, Cosmopolitan, Delish, Country Living, Esquire, Elle, Marie Claire, Seventeen, The Spruce, Woman’s Day, Women’s Health, and Men’s Health.
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