Transcript: Miso Butterscotch Halibut With Holy Hail

Dinner with the Band
Episode “Miso Butterscotch Halibut”

Sam: Hi I am Sam and today on the show we have Holy Hail, which I am really excited about. They don’t eat meat really; she eats meat, do you? She is our carnivore, the rest of them they eat fish, so today we are going to do halibut. Which we have quickly coined Holy Halibut. It is going to be glazed in miso butterscotch. And it is going to be served with a salad of artichoke braised in whiskey and edamame.

The first thing we are going to do guys is the miso butterscotch, which consist of brown sugar, corn syrup, we have butter heavy cream and then miso. Which is pretty much not a far cry from the edamame but it is fermented.

Matt Cutler: I didn’t know that about miso.

Sam: Yeah no, you know what; I think everything is made from soy beans. Alright so they all just go together. They all get heated up, except for the miso; the miso is going to go in later.

Michally: Why?

Sam: Because there is no reason to really cook that. This is right here would just be butterscotch. And then once this is butterscotch we add the miso and then guess what it is. Alright so we are going to slide around here and we are going to cook this, there goes my eyebrows.

Cat Hartwell: So what kind of heat are you going to put that n?

Sam: We are going to cook this as high as possible. You want this to happen relatively fast.

Cat Hartwell: And this is like the same kid of butterscotch you would throw on ice cream?

Sam: It is I would actually throw this one on ice cream.

Michally: Yeah, ooh, ooh, on ginger ice cream, with pears.

Sam: Someone write this down. I mean this would be good on fish by itself. Salty and sweet go really go together.

Michally: So it caramelized when you cook it?

Sam: It is less of a caramelization; it is more of a reduction. It is really just brown sugar in a liquid form, butterscotch. You guys are abroad a bunch right, you guys try to stay out of the united states as much as possible.

Cat Hartwell: It’s starting that way.

Matt Cuttler: Interestingly we haven’t played outside of New York; we have only been in Europe, about three times.

Sam: Really, so New York and the U.K.

Michally: Yes, the U.K., France, and Spain.

Sam: Wow, your just being stingy. It is a shame you have to eat all that British food.

Kevin Cooke: Is anyone in England going to be watching this, because it is the worst food ever.

Sam: No I didn’t know that.

Michally: We were in Barcelona, no we were in Madrid, and we were only there for less than 24 hours and we had this wild night that ended at around 11, and at noon we got kicked out of the hotel and went to this random place. None of us really speak Spanish. And I didn’t know of, they all ordered whatever fish.

Cat Hartwell: It was the perfect Sangria, Spanish sit outside. It was like the perfect spot for what we needed, like three hours of drinking Sangria.

Michally: Because we were still drunk from the night before, and I didn’t know what to order so I just let the waiter decide for me.

Matt Cuttler: As you do often, what do you like?

Michally: As I do often, what do you like?

Sam: Because we have nothing in common.

Matt Cuttler: We don’t speak the same language.

Sam: Where your pants at?

Michally: So this piece of mystery meat comes. We think it was veal, and it was really tough, and really disgusting.

Sam: You should have got the grilled cheese sandwich.

Michally: Yeah I know right. And so I put it in my purse.

Matt Cuttler: We have photos of her like, holding it up ready to drop it in her purse.

Cat Hartwell: Which, it really went over well with everyone dining around us.

Sam: You only put it into your purse because you didn’t want them to see you not eating it?
Michally: Yeah.

Matt Cuttler: I thought there feelings would be hurt; I was trying to force here to eat it.

Kevin Cooke: We also didn’t want to waste it, so we still have it.

Michally: It is in my fridge at home.

Kevin Cooke: Yeah.

Sam: This is just going to cook down for another couple of minutes, while this is happening we are going to go ahead and add this, which is the miso, this is white miso by the way, which is one of the differences.

Michally: What’s the difference?

Sam: Uh, you know what the white miso is not as salty as the red Miso, and then there is barley miso. There are tons of misos.

Matt Cuttler: How is it to eat miso straight, just to spoon it out?

Sam: It, taste it, its just salty soybean. It is probably really salty, but once again it really is probably the least salty of all the… Get in there, just fermented soybean. Alright so this is done, the miso is in there, we are just going to let it sit aside while we get the fish ready.

So this is what we have, this is our halibut, its really nice.

Matt Cuttler: It’s a nice piece of fish.

Michally: Yeah, it’s pretty.

Sam: Thank you. What we are actually going to do is salt it. And then we will get our pan going. If you move over here, we can make some brown butter. So we will throw a couple of ounces of butter in this pan and get it to melt up on my slow burning stove top.

Michally: Mmm, butter.

Sam: Now talk about you being a vegan.

Michally: Yeah I was vegan for awhile and when I was vegan I made a lot of really good food. Like lots of stir-fry’s with tofu and Mac Duck Ban Me and stuff but then…

Sam: You eat a lot of that?

Michally: Yeah I eat a lot of that.

Matt Cuttler: So why aren’t you a vegetarian anymore?

Michally: Well, I dreamt about chicken for three months.

Sam: But you still cook so you still eat stuff like that right?

Michally: Yeah, I mean I still make a lot of vegetarian food for them when I cook for them. Like I will make…

Cat Hartwell: Your TVP pasta.

Michally: Like my TVP pasta, TVP with white wine.

Sam: We have to go over the whole TVP thing, what is?

Michally: Textured Vegetable Protein, it is a… It is really great it is a ground beef substitute. And so I will sauté some onions and garlic and…

Kevin Cooke: Technically it is not food but…

Michally: Yeah, whatever it is its delicious.

Matt Cuttler: It is science is what it is.

Michaly: You sauté…

Sam: I don’t know, I use, I use a lot of chemicals.

Kevin Cooke: Have you ever eaten a math book?