KITCHEN SPOTLIGHT: Cirque chef balances eclectic menu

There's always excitement in the kitchen for Brian Strom.

"There's rarely a dull moment," said Strom, adding he regularly cooks lunch and dinner for about 100 people on a daily basis.

Strom is the executive chef for Cirque du Soleil's "Quidam" production. The show will be performed at Sears Centre Arena in Hoffman Estates Feb. 8 through 12. FYI: (888) 732-7784 or www.cirquedusoleil/quidam

Strom said with about 18 different nationalities represented on the performer's roster, he strives to come up with a variety of recipes and ethnic dishes as well.

"When we roll into town, we have one of the best restaurants in town," Strom said.

Among items on the menu are dishes such as cashew chicken, Chilean sea bass, Ukrainian specialties; Asian entrees; grain dishes including quinoa; rice recipes and assorted meats, vegetables and soups.

"We also have a 20-piece salad bar, a deli and fresh baked breads," he said.

Strom said he's presided over the Cirque kitchen for nearly four years.

"I like to experiment with new dishes," the chef said. In the years he's cooked for the performers, he's probably only repeated his menu "a handful of times."

Try the following recipe from Strom.

Seared Chilean Seabass with Prawns

4 (6-ounce) portions of fresh Chilean sea bass

12 (16/21 count) Tiger Shrimp, peeled, deveined, butterflied and raw

3 ounces sunflower seed oil

1 whole peeled shallot, finely chopped

2 cloves peeled garlic, finely chopped

4 ounces whole butter

2 ounces all-purpose flour

4 ounces coconut rum

2 ounces Cream de Coco

4 ounces skim milk

1 leek, washed and cleaned, julienned

12 standard sized asparagus, sliced on the bias in 1-1/2-inch chunks

3 tablespoons dry white wine

1/2 cup toasted pumpkin seeds (garnish)

1/2 cup toasted coconut (garnish)

1 tablespoon ground allspice

Kosher salt and fresh cracked black pepper to taste

DIRECTIONS: Preheat oven to 375 degrees. In a medium skillet, place the sunflower seed oil and allow it to almost reach its smoke point. Place the 4 pieces of sea bass, skin side up in the pan and allow it to sear for 2 minutes or so to color the fish nicely. Turn the fish and do the same on the skin side. When finished, place the fish on a small sheet pan sprayed with cooking spray. In the same sauté pan, add half the butter and allow it to melt and approach smoking point. Then place your shrimp in the pan, sliced side down so the tail points in the air. These should cook for roughly 2 minutes or until well colored. Remove from the pan and also place on the sheet pan. Reduce heat and add the shallots and garlic and let simmer until translucent. In another medium sized skillet, add the remaining butter and heat to near smoking. Now add the leeks and asparagus and sauté for 2 minutes then add white wine and a pinch of kosher salt and fresh cracked black pepper. Allow the leeks and asparagus to cook until asparagus is fork tender and remove from heat. While making sauce in the next step, the fish and shrimp can go into the oven for 8 minutes or until the fish reaches an internal temperature of 135 degrees. Now the shallots and garlic should be perfect so add a little flour at a time to the butter/shallot/garlic mixture to make a blonde roux. There should be 4 ounces of roux. Pour the coconut rum into the pan to loosen any bits on the bottom and simmer for 2 minutes, add the cream de coco and slowly pour in the milk to give a nice silky texture to the sauce. Salt and pepper to taste. At this point, you can choose to strain the shallot and garlic bits out of the sauce or not. With all components done and four plates in front of you, with a pair of tongs, place a mound of leeks and asparagus in the center of the plate giving it a little twist while you place it. Lean against the leeks a piece of fish, skin side down. Using a small ladle or a large kitchen spoon, place the sauce on the plate around the fish and leeks then place 3 prawns, tail side up around the fish. Wipe the rims of the plates clean and sprinkle with toasted pumpkin seeds and coconut.