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KENS 5 San Antonio

Asparagus with Ricotta plus Basil, Mint and Sesame

This is a lovely spring salad served slightly warm but not necessary. Best to be paired with a nice piece of roasted chicken or salmon.

1 bundle of asparagus, pencil thin, ends cut off
1 shallot, sliced thin
2 ounces fresh basil leaves
2 ounces fresh mint leaves
2 ounces arugula
4 ounces fresh ricotta
1 tablespoon of toasted sesame seeds
Juice of ¼ lemon
1 tablespoon of olive oil
Salt and pepper to taste
Roasted tomato for garnish

Method:
Slice asparagus at an angle, just barely larger than the tines of a fork.
Heat pan over medium to high heat and add asparagus.
Do not add the oil yet, allow the asparagus to become a little charred on one side. When you see color developing, add the oil, shallot and remove from heat, season with salt and pepper and mix well.
Allow the residual heat of the pan to continue to cook the asparagus and add the basil, mint, and arugula, tossing well with a squeeze of fresh lemon juice.
Check seasoning and serve with a generous amount of fresh ricotta cheese.

Enjoy!

Buttermilk Popcorn Chicken

popcorn chicken

Makes a great snack to share as an appetizer or as a meal, easy to eat and fun for the young and the young at heart.

Serves 4 ppl

Ingredients:

2 ea 6 oz chicken breasts cut into 7 pieces or cubes each

2 cup white all purpose flour

2 cups buttermilk

1 teaspoon Lo-Salt

1 teaspoon white pepper

1 Tablespoon porcini powder

1 Tablespoon garlic powder

1Tablespoon onion powder

Method:

Soak chicken in seasoned buttermilk 4 hours.  Drain, reserve buttermilk and use to dredge in seasoned flour and repeat with buttermilk and flour mixture, coating twice.  Cook in fryer at 350 degrees until golden brown and cooked through.  Serve with your favorite dipping sauces.

Lo-Salt Healthy Recipe – Meatloaf

meatloafEverybody loves a good slider sandwich but cooking a burger takes time and attention.  Preparedness makes all the difference, this can be prepped ahead and then sliced when cool, seared in a sauté pan.  A little butter (not healthy) and a little crisp edge will give this a great texture, almost carnitas style.   Can be prepped one day ahead of time and served to perfection.  Take it to the next level and sear it animal style with ketchup and mustard before serving on a toasted challah or brioche bun.  Make good choices.

Meatloaf Sandwiches with Wisconsin Sharp White Cheddar

Serve 6 ppl

Ingredients:

2  pounds ground beef  chuck

1 c. bread crumbs

1/4 cup fresh parsley, chopped

1 large onion, finely chopped

1 large green bell pepper, chopped

1 Serrano Pepper seeds removed fine chopped

1 whole egg

1 1/2 teaspoon Lo-Salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon pepper

1 cup JRB BBQ Sauce – recipe below

3 tbsp. Sherry vinegar

3 tbsp. Maple Syrup

2 tbsp. Dijon mustard

2 tsp. Worcestershire sauce

Liquid Mixture:

In a small bowl, combine JRB BBQ sauce, sherry vinegar, maple syrup, Dijon mustard and Worcestershire sauce.

Meat Mixture:

In a large bowl, combine beef, bread crumbs, onions, green bell pepper, parsley, egg, seasoning and 3/4 cup of liquid mixture.

Form into loaf and pack into loaf. pan or bread loaf tin, lightly oiled. Glaze with some of the remaining liquid mixture to coat.

Bake in a 350°F oven for one hour, basting occasionally with remaining liquid mixture. Drain off excess rendered fat as needed during cooking process.

Service:

Toasted potato or challah buns, small, slider size.  Serve 3 oz warm meatloaf slice on a  bun with sharp white cheddar.

Verlasso Salmon — Fennel Cured with Horseradish Pickled Green Tomatoes, Goat Cheese, Radish and Deviled Egg

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Fennel Cured Salmon with Horseradish Pickled Green Tomatoes, Goat Cheese and Radish

 

Cured Salmon

2 pounds of Verlasso salmon, skin on

3 cups of kosher salt

3 cups of brown sugar

¼  cup black peppercorns, crushed

¼ c fennel seeds

6 sprigs of fresh dill, chopped

1 cup vodka

 

Method:

Mix salt, sugar and spices and put half on a sheet tray.   Lay salmon on top of salt blend, skin side down.  Cover salmon with remaining salt blend and pour vodka over.  This will help start the cure.  Place in cooler for 24 hours.  On day two, drain off any liquid from pan and turn salmon over for one more day.  Distribute the remaining salt blend which may have a wet-sand texture over the salmon evenly.

On day 2, remove salmon from cooler and rinse off.  Allow to dry in the cooler uncovered for 6 hours.  With a sharp, flat knife, shave off slices of cured salmon, starting from the tail end.  Leave the skin on as this will help with shaving the salmon into very small slices.

 

Horseradish Pickled Green Tomatoes

3 large green tomatoes, sliced

½ cup of apple cider vinegar

½ cup of water

½ cup of sugar

3 Tablespoons of salt

3 Tablespoons of prepared horseradish

1 Tablespoon of mustard seed

1 Tablespoon of black peppercorn

 

Method:

Place all ingredients into sauce pan except the tomatoes.  Heat liquid until slight boil and salt and sugar have dissolved.  Turn off heat and add sliced green tomatoes, stir.   Allow to sit for 20 minutes until slightly cooled down in the pan and place in jar and into cooler.  Reserve for until cool and ready to use.  Keep in covered jar in cooler, best after two weeks.

 

Garnish

1 radish shaved per person

1 boiled egg per person

1 ounce of goat cheese per person

½ of a shallot, shaved per person

Sprigs of parsley leaves

 

 

 

Preparation:

Shave salmon and toss with pickled green tomatoes and garnishes.  Serve as an appetizer or composed salad.

Enjoy!

Salmon and Sturgeon Carpaccio, Caviar, Blini and Mache

Salmon and Oregon White Sturgeon Carpaccio

Caviar, Mache, Lemon Chive Blini

Cure

One side salmon

One side sturgeon

1 oz fresh dill

1 oz toasted fennel seed, ground

16 oz sea salt

16 oz sugar

16 oz vodka

Method:

Marinate salmon and sturgeon with dill, salt, fennel, sugar, and vodka 24 to 48 hours. Rinse and pat dry. Allow pellicle to form for 24 hours. Slice thin lengthwise on slicer and layer on plastic wrap. Brush salmon and sturgeon alternately with dill and olive oil. Torchon and freeze. Slice thin for service.

Mirin Vin

2 oz mirin

1 oz key lime juice

1 oz lime juice

1 oz orange juice

1 oz grapefruit juice

salt and pepper

olive oil

Brush on sliced carpaccio before service.

Lemon Chive Blini

dry

2 c cake flour

1/4c all purpose flour

1 T baking powder

1 t salt

½ t nutmeg

wet

1 c buttermilk

6 oz butter

¼ c sugar

¼ t vanilla

5 egg yolks

5 egg white

zest of half lemon

1 T chives, add to order

Method:

mix butter, buttermilk until warm, 100degrees

whisk in egg yolks until smooth

whip egg whites

fold dry and wet, add whipped whites last

cook three small per order, to order, fifty cent size

Garnish

¼ oz Caviar, mache plouche, crème fraiche thumb