Cinco de Mayo - Crab Empanadas from Rosa Mexicano

Rosa Mexicano
9 E. 18th Street
New York City, NY 10003
212-533-3350
www.rosamexicano.com



Crab Empanadas

Filling Ingredients
Yields 1-1/2 cups

1 ounce butter
1/2 cup white onion, chopped
1 tablespoon jalapeno, seeded and chopped
1/2 teaspoon ground cumin
3/4 teaspoon crumbled oregano
1/2 cup crème fraiche
1/2 pound jumbo lump crab meat
Salt to taste

Other Ingredients

Turnover (or empanada) dough, frozen (can be found in most supermarkets)
Canola oil, for pan frying



Crab Empanada Filling Instructions

Heat the butter in a sauce pan until it starts to color slightly.
Add onion and jalapeno to sauce pan and cook until onion is soft and translucent.
Add the cumin and oregano and cook for 1 minute.
Add cream, bring to a boil and cook for 3 minutes at medium heat (in order to infuse well with other ingredients).
Season liberally with salt.
Mix the crab meat with the crème fraiche.
Toss the crab mixture into the sauce pan, carefully keeping the lumps as whole as possible.
Add salt to taste.

Empanada Instructions

Defrost turnover dough until soft to the touch, pliable to fold.
Remove 1 sheet of dough.
Fill each sheet with 2 tablespoons of the crab filling.
Fold over and seal, crimping the edges with the tines of a fork.
Over medium to high heat (not smoking) in a heavy bottom sauté pan add enough canola oil to cover the empanada half way, approximately 1/4 inch.
Heat the oil until approximately 375 degrees Fahrenheit.
Add empanadas, one at a time, and fry until golden brown.
Remove from oil and place atop paper towels until slightly cooled.
Serve and enjoy!

Rosa Mexicano serves Empanadas de Jaiba with peach pico de gallo and salsa verde, but a favorite salsa can easily substitute.




Rosa Mexicano's Pomegranate Margarita Recipe

Ingredients:
2 ounces white tequila
1/2 ounce Triple Sec
1 ounce fresh lime juice
1 tablespoon fresh pomegranate juice (Can substitute bottled pomegranate juice)
6 ounces ice (or more)
Garnish with lime wheel or wedge


Directions:

Mix all the ingredients in a blender until smooth and frothy. Serve in a chilled glass and garnish with lime.

Spring Awakening: Eating Moules Marinieres Outside @Petite Abeille

Petite Abeille
466 Hudson Street
212/741.6479

With four locations in the city, my favorite is the one on Hudson Street in the West Village. Petite Abeille is known for their mussels. On Wednesday nights, you can eat all the mussels you want for about $20 with a Stella. But I really like their waffles with fresh strawberries, topped with whipped cream and sprinkled with confectionary sugar. I order it whenever I visit one of their locations no matter what time of the day it is.

When it’s warm out, it’s nice to sit by the sidewalk and watch the West Village crowd walk by. For lunch, there are several salads and sandwiches to choose from, but skip the spicy tuna sandwich and stick with the pot of mussels. Dip the crusty bread in the broth and you’re set. Make sure you order a Leffe with it.

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love making this mussels dish because it only takes a splash of white wine and some herbs I usually have handy anyway.


Ingredients:
1 bag of mussels, about 2 pounds, beard and barnacles cleaned and scraped off
1 cup dry white wine
2 shallots, chopped
2 tbsps unsalted butter
a handful of flat parsley, chopped

1. Put the shallots and white wine into a large stainless steel pot. Add the mussels and cover. Steam them over high heat until the mussels have opened, about 5 minutes. Shake the pot to be sure that all the mussels are cooked.
2. Drain the mussels into a large bowl, saving the liquid. Discard unopened mussels. Return the liquid to the pot and bring to a boil. Add the butter and chopped parsley. Pour this sauce over the mussels and serve immediately.

Spice Market

Spice Market
403 W. 13th St.
New York City
212-675-2322.



If you've ever tried to get a Saturday night reservation at Spice Market in Manhattan, you know how maddeningly popular this ode to Southeast Asian street food is. The restaurant certainly looks stunning: Jacques Garcia designed the soaring, Buddhist temple–inspired space, and Alpana Bawa created the backless outfits the servers wear. Add to that Jean-Georges Vongerichten's delicious twists on everything from fish cakes to samosas, and it's no wonder Spice Market is still packed more than two years after opening—attracting up to 1,200 people a night.

Spice Market's fun, sexy, irreverent approach fits perfectly in New York City's hip Meatpacking District. But how might Vongerichten's reimagined Southeast Asian food play in Asia? Very well, Vongerichten hopes. He's planning to take Spice Market worldwide later this year or early next, eventually opening in Asian cities like Bangkok and Tokyo, as well as in Las Vegas and Los Angeles. Vongerichten has been amazed to find how much Asians visiting New York City like Spice Market. He believes it will be just as enthralling in Singapore as it is in Manhattan.

In order to go global, Vongerichten has been codifying the Spice Market recipes, down to the gram. "Consistency is the most important thing," he says. Gregory Brainin, Vongerichten's research and development chef, spent two months fine-tuning 45 recipes. "If you're prepping 80 spring rolls a night, having a recipe that calls for one chile and two cloves of garlic is not exact enough," Vongerichten explains, describing one of his best dishes—spring rolls stuffed with lemongrass-spiked duxelles (a buttery French blend of mushrooms and shallots). Seasoning is just as important. Vongerichten's cooks are used to working with salt. "But nam pla to taste?" he asks. "How much is that?"

Which dishes is Vongerichten likely to take around the world with him? In addition to the mushroom spring rolls, he'll definitely offer his crunchy fried shrimp cakes, studded with green beans, as well as crab balls, rolled in crisp panko crumbs and sesame seeds and served with a refreshing ginger-scented grapefruit salad.

Vongerichten is astonishingly confident about spinning off Spice Market, even though the contract for his empire hasn't been signed yet. "Anytime we put a recipe from Spice Market on the menu at one of my other restaurants, anywhere in the world," he says, "that's the dish people always want to order."

P*ONG

P*ONG
150 W. 10th St., New York, NY 10014
nr. Waverly Pl.
212-929-0898

You’ve always loved playing with your food. Too bad food hasn’t really been much fun since that seventh grade food fight you started.




That’s where Pichet Ong comes in.

Celeb pastry chef and classically trained architect Ong is bringing his unique blend of sweet and rich flavors in dishes that are visually stunning and whimsical to his new culinary arena P*ONG.


Best known for his desserts at Jean Georges Vongerichten’s 66 and Spice Market (where his “Thai Jewels” was named “Best Dessert” by New York Magazine in 2005), Ong brings a wider palate of flavors to balance out P*ONG’s menu.


Choose from a menu organized by flavor to get the full experience: for savory, try black pepper scallop toast with Seville orange marmalade, and for sweet, go with concord grape soda tapioca with Hawaiian ginger and Greek yogurt sherbet.


Chocolate Foie Gras Tacos with pineapple, hazelnut, cognac, and chocolate fleur de lis






Complement your food with a conceptual cocktail by stylist Yvan Lemoine. Consider the Exotica and it’s elements: the mangosteen (once a forbidden fruit in the US), gin, lemon, and moscato d’asti, or a Chocolate Mojito composed of passion fruit juice and mint ice (yum!).

Because nothing makes food more fun than fine drinks.



Kaffir Lime Meringue Cakes With Lime-Scented Papaya
By Pichet Ong of P*Ong,

4 fresh kaffir lime leaves or the finely grated zest of 1 lime
½ cup confectioners’ sugar
4 large eggs, separated
¼ teaspoon cream of tartar
1 cup sugar
¾ teaspoon vanilla extract
½ cup plus 1 ½ tablespoons lime juice
½ cup heavy cream
½ teaspoon salt
2 tablespoons butter
1 ½ cups finely diced ( ¼ inch) papaya
1 teaspoon lime zest
¼ teaspoon minced Thai chili
Maldon sea salt.

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

2. Place the kaffir lime leaves or lime zest in a bowl, and microwave for 30 seconds. Repeat until the leaves are curled and brittle or the zest is dry and crumbly. Finely chop the leaves, if using. Set aside a large pinch of chopped leaves or zest, then sift the remaining leaves or zest with the confectioners’ sugar, pushing them through the sifter.

3. In a mixer, whisk the egg whites on medium speed until they form soft peaks. Add the cream of tartar, then gradually add ½ cup of the sugar and continue whisking until the peaks are firm and glossy. By hand, fold in ¼ teaspoon of the vanilla and the confectioners’-sugar mixture.

4. Drop 6 grapefruit-size dollops of meringue onto the baking sheet. Create a well in the center of each mound. Press the remaining kaffir lime leaves (or lime zest) through a sifter to dust the meringue tops. Put the baking sheet in the oven, close the door and turn off the heat. Leave for 4 hours.

5. In the top of a double boiler set over simmering water, whisk together ½ cup lime juice, ½ cup sugar, cream, egg yolks, salt and ½ teaspoon vanilla until the mixture is thick enough to coat the back of a spoon. Remove from heat, and whisk in the butter. Cover and cool.

6. Just before serving, mix the papaya, remaining lime juice, 1 teaspoon lime zest and chili. Place a meringue on each of 6 plates. Spoon about 1 ½ tablespoons custard into the well of each meringue, and top with papaya. Sprinkle with a pinch of Maldon sea salt. Serves 6.

Best Cheap Meal

Above: Polish Platter with pierogis, stuffed cabbage, mashed potatoes, hunter's stew, kielbasa

The Polish Slavic Center Cafeteria
177 Kent St., nr. McGuinness Blvd.,
Greenpoint; 718-383-5290

It’s not exactly the Google cafeteria, but what this community- center canteen lacks in steam-table style, it makes up for with cheap, delicious home cooking. Everything here is made from scratch, and no bulging plate of grub costs more than $9, with most dishes hovering around the $6.50 mark. Chef Monika Trznadel—who incidentally looks absolutely nothing like the beetle-browed women who traffic in junior-high tater tots—specializes in the kind of rib-sticking stuff you’d expect to find on the bill of fare at a Polish lumberjack camp. We’re partial to the white borscht, the pork meatballs, the Gorski mountain cutlet (thick breaded pork with a fried egg on top), and the cheese blintzes. Main courses come with mashed potatoes and gravy, a choice of salad, and a cup of the cherry-flavored juice called compot. There’s also enough offal here (tripe stew, pig’s feet, tongue with gravy) to feed a small army of Mario Batalis.

Here's the NY Mag review:

The portions at the spotless, skylit PSC (Polish Slavic Center) Cafeteria in Greenpoint, Brooklyn, are so much better than Le Cirque's that even the burly working men who congregate here wobble like tentative tightrope walkers as they carry their pierogi-packed trays back to their tables. Satisfying slabs of meat loaf, chicken cutlets, and beef-and-pork-stuffed peppers are a few of the hearty entrées heaped high with mashed potatoes and gravy, red cabbage, coleslaw, rye bread, plus a glass of compot (the room-temp fruit drink)—all for under seven bucks. Throw in a measly extra dollar and you get a big bowl of the soup of the day. Or splurge on dessert: perhaps the best cheese blintzes in Greenpoint served with a dollop of vanilla-sweetened sour cream.


Source NY Mag

The $48 All-You-Can-Eat Swedish Sunday Brunch

Aquavit
65 E. 55th St., nr. Park Ave.; 212-307-7311

In what universe, you ask, can a $48 brunch (even one including an ice-cold Carlsberg or a “Danish Mary”) be considered a steal? The one in which you claim a booth in the posh Sunday-afternoon serenity of the Aquavit dining room, strategize a plan of attack, and proceed to decimate the lavish spread in the room next door. Can you eat $48 worth of various herrings and sundry salmons; Västerbotten cheese and Swedish crispbread; Swedish meatballs, braised brisket, and leg of lamb; and all of the other goodies that the kitchen replenishes as quickly as you scoop them up? Well, you can certainly try. And if you need guidance, management thoughtfully provides each table with a handy primer that begins like this: “1: Think of the Smörgåsbord as a three- or four-course meal. 2: Don’t overload your plate.” Happily, these are just suggestions, not commandments.



Traditional Swedish Meatballs

INGREDIENTS:
6 tablespoons butter or margarine, divided
1 onion, chopped
1 cup dried bread crumbs
1 cup evaporated milk, divided
1 1/2 pounds ground beef
1 egg, beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch dried parsley
1 1/2 teaspoons all-purpose flour
1 tablespoon tomato sauce
ground nutmeg to taste

DIRECTIONS:
Melt 3 tablespoons butter or margarine in a large skillet over medium heat. Add the onion and saute for 5 to 10 minutes, or until tender.
In a separate medium bowl, combine the bread crumbs with 2 tablespoons of evaporated milk and stir, allowing the crumbs to absorb the milk. Add the ground beef, onion, egg, salt, ground black pepper and parsley to taste. Mix well and form into golf ball sized meatballs.
Heat remaining butter or margarine in the same skillet over medium to medium high heat and add the meatballs. Carefully shake the skillet to turn the meatballs, as needed. Saute for 10 to 15 minutes, or until meatballs are browned on all sides. Transfer the meatballs to a serving platter, reserving the liquid in the skillet.
Add the flour to the skillet and stir until smooth. Then gradually add the evaporated milk, tomato sauce and nutmeg to taste; again stirring until mixture is warmed, smooth and creamy. Strain over meatballs.

PF Chang's China Bistro

P.F. Chang's China Bistro is a USA casual Chinese restaurant chain based in Arizona. The name is a combination of the Chinese restaurant's founders, Paul Fleming and Phillip Chiang. The decor is Asian and the average menu item is about $10. Some of the more popular menu items include P.F. Chang's lettuce wraps, garlic chicken, and Mongolian beef.

This past weekend I had dinner at PF Chang's China Bistro in Princeton, NJ...the food was good although not authentic Chinese and the service was good. A step above mall food court chinese but Chinatown NYC is still the best. Here are the recipes for some of the dishes we had.



P. F. Chang's Chicken Lettuce Wraps

Ingredients
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnuts
2/3 cup mushrooms
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce
Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste
Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Directions

Make the special sauce by dissolving the sugar in water in a small bowl.
Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
Mix well and refrigerate this sauce until you're ready to serve.
Combine the hot water with the hot mustard and set this aside as well.
Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
Bring oil to high heat in a wok or large frying pan.
Saute chicken breasts for 4 to 5 minutes per side or done.
Remove chicken from the pan and cool.
Keep oil in the pan, keep hot.
As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
When chicken is cool, mince it as the mushrooms and water chestnuts are.
With the pan still on high heat, add another Tbsp of vegetable oil.
Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
Top with"Special Sauce".



PF Changs Mongolian Beef

Sauce
2 teaspoons vegetable oil
1/2 teaspoon minced ginger
1 tablespoon chopped garlic
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar

1 cup vegetable oil
1 pound flank steak
1/4 cup cornstarch
2 large green onions

1. Make the sauce by heating 2 teaspoons of vegetable in a medium saucepan over med/low heat. Don't get the oil too hot or you'll get a major spatter when adding the other liquids. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2 to 3 minutes or until the sauce thickens. Remove it from the heat.

2. Slice the flank steak against the grain into 1/4-inch thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.

3. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.

4. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. You don't need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon or a spider to take the meat out and onto paper towels, then pour the oil out of the wok or skillet. Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate. Leave the excess sauce behind in the pan.



P.F. Chang's China Bistro Singapore Street Noodles
Singapore Sauce
2 tablespoons white vinegar
1/4 cup curry powder
1 pinch turmeric (optional)
1/4 cup lite soy
1 cup vegetarian oyster sauce
1/4 cup Sriricha chili sauce
1/4 cup ketchup

2 gallons water
1 pound rice stick noodles
4 tablespoons canola oil
8 ounces medium-size shrimp
8 ounces chicken, julienned
1 tablespoon garlic, chopped
1 cup cabbage, julienned
1/2 cup carrots, julienned
2 medium tomatoes, diced
1 bunch scallions, green parts, cut 2 inches long
1/4 bunch cilantro, roughly chopped
1 teaspoon sesame oil
1/3 cup fried shallots
1 lime, quartered

Combine vinegar, curry powder and turmeric; mix until powders are well dissolved. Add soy sauce, oyster sauce, chili sauce and ketchup; mix well. Set aside.

Bring water to a rolling boil. Place rice sticks in boiling water for 2 minutes; drain, then immediately rinse under rapid running hot water for 1 minute and drain well. Toss noodles with 2 tablespoons canola oil; set aside.

In a hot wok stir-fry shrimp and chicken in 2 tablespoons canola oil until just done, about 2 minutes. Add garlic, cabbage, carrots and tomatoes; stir-fry for 1 minute. Add noodles; stir-fry 1 minute more. Add 1 cup vinegar mixture; stir-fry until ingredients are well incorporated, about 2 minutes. Add scallions, cilantro and sesame oil; toss briefly.

Garnish with fried shallots and a lime wedge.

Makes 4 servings.

Cheap Eats - Pepe Rosso To Go

Pepe Rosso to Go
149 Sullivan St., New York, NY 10012
nr. Houston St.
212-677-4555

The original version of the popular pasta take-out franchise, Pepe Rosso hasn’t much changed its basic formula, nor has its West Village cousin, Pepe Verde. Expect cheap antipasti, insalate, pasta dishes and panini made predominantly for the take-out and delivery crowd—though half the fun of going to either Pepe branch is sitting at one of the few tables inside and watching the gregarious workers prepare orders, man the phones and play grab-ass with customers and co-workers all at once in an animated frenzy. It’s like the Seinfeld soup Nazi, only they’re honest Italians who happen to be friendly and handsy. And almost everything on the menu is under ten dollars.



Recommended Dishes
PENNE VODKA WITH PANCETTA, $7.95; SPAGHETTI PESTO WITH POTATO & STRING BEANS, $7.95;
GNOCCHI BOLOGNESE , $9.95; AIR CURED BEEF, CAPRINO, ARUGOLA, & TRUFFLE OIL, $6.95


http://peperossotogo.com/soho.html

Favorite Restaurants - Union Square Cafe

Union Square Cafe
21 East 16th Street
New York, NY 10003
212-243-4020

The venerable Union Square Cafe in New York City has still got it. I've been in love with USC for ten years now (along with harboring a bit of a crush on owner, Danny Meyer). The food is not only beautifully presented but delicious as well. The atmosphere is casual and the waitstaff is friendly and capable.




Fried Calamari with Anchovy Mayonaisse. Tender, mellow, sweet, crispy. The anchovy mayonaisse complements the calamari perfectly.


Crispy Lemon-Pepper Duck with Pomegranate-Duck Jus, Carmalized onion-chestnut Farroto and Braised Tuscan Black Kale.


I am addicted to the Creamy Polenta with Mascarpone, Toasted Walnuts and Crumbled Gorgonzola.

Banana Tart with Honey-Vanilla Ice Cream and Macadamia Brittle

If you are ever there on a Monday night try Lobster Shepherd's Pie, an upmarket take on shepherd’s pie: chunks of lobster, mushrooms, spinach, carrots, and rich lobster sauce under a blanket of mashed potatoes.

Favorite Restaurants - Les Halles

Les Halles
411 Park Avenue South
New York, NY 10016
212-679-4111

The original Les Halles, uptown at Park Avenue South and 29th Street, was one of the first of the “modern” old-fashioned bistros in New York when it opened more than a decade ago, bringing an authenticity and no-kidding-around devotion to meat and potatoes that was missing elsewhere. Named after the old Paris food market, Les Halles also functioned as a butcher with French cuts of meat. Fueled by the publicity garnered from chef Anthony Bourdain’s best-selling book, Kitchen Confidential, it has kept a steady clientele that comes as much for the sizzle and the steak frites.


Coq au Vain
The chicken was very tender and they definitely don’t skimp on the portions (I felt like they gave me an entire chicken!)


Steak Frites
The steak was very tender and well cooked; juicy, slightly pink inside (the good kind of medium rare) and very flavorful.


One of the best dishes at Les Halles is the Choucroute Garnie. Choucroute Garnie is, essentially, a plate piled with good hot sauerkraut, potatoes, and several types of pork products. There is sausage! Three kinds, in fact. There is bacon! There are ham hocks! There is smoked or boiled ham! There are sometimes ribs! There can even be hot dogs, if you so fancy! We cannot use enough exclamation points to emphasize the true and intense awesomeness of the finished product, which is traditionally served with Riesling and a variety of mustards.

Anthony Bourdain's Recipe for Choucroute Garnie from Les Halles

2 tbsp rendered duck fat, or pork fat
1 onion, finely chopped
905g sauerkraut
10 juniper berries
1 clove garlic, smashed
3 cups dry white wine, preferably Riesling
1 bay leaf
1 tsp coriander
4 boiled potatoes
salt and pepper to taste

For choucroute garnie

4 frankfurters
4 boudin blanc
4 slices of smoked pork loin
4 slices of salted pork belly

Heat duck fat in a large pot. Add the onion, and cookfor about 5 minutes. Add the sauerkraut, juniper berries, garlic, wine, spices and salt and pepper. Cover and bring to a simmer.

Add the pork belly and smoked pork loin, cover and cook for 1 and a 1/2 hours. In a separate pot, bring water to a simmer. Then add the frankfurters, boudin blanc, and potatoes. Heat for 5 minutes.
To serve: place sauerkraut in the centre of a large serving platter. Arrange meats and boiled potatoes around the sauerkraut. Serve with a flavorful grainy mustard.

Favorite restaurants - Telepan

Telepan Restaurant

72 West 69 Street
New York, NY 10023

http://www.telepan-ny.com/


Bill Telepan Striped Bass Recipe


Ingredients
4 6-oz skinless striped bass fillets
8 sprigs flat-leaf parsley
8 sprigs thyme
8 sprigs rosemary
1 whole head garlic
2 bunches kale
4 tbsp olive oil
2 tbsp finely sliced chives
2 tbsp minced flat-leaf parsley
1 tbsp butter
1 lemon
Directions
Preheat oven to 400. Arrange half the herbs sprigs on baking sheet. Put fish fillets skin side down on top of herbs. Remove pin bones from fillets. Scatter remaining herbs over fish. Cover fish, molding plastic wrap tightly to it. Refrigerate for 1 to 4 hrs. Arrange garlic halved, cut sides up on foil. Drizzle with 2 tsp water and 2 tsp olive oil. Salt. Close foil tightly. Roast 40 min. Cool. Raise oven to 450. Remove fish from refrigerator 15 min. before cooking. Remove stems from kale leave s. Cut leaves into quarters. Squeeze garlic cloves into bowl. Unwrap fish. Remove herb sprigs. Rub olive oil into sides of fillets. Salt. Place on herb bed in single layer on baking sheet. Roast until opaque, 10-15 min. Heat 2 tbsp olive oil over med-high heat in 4-qt. pot. Add garlic cloves, stirring to light brown. Add kale, 1 cup water, salt. Cook kale 5 min., turning with tongs. Cover pot. Cook 5 min. more. Mounds kale on fish fillet. Finish with olive oil, lemon juice, chives and parsley.