The personal website of Chef John Brand
This main course is all about summer; celebrate with local vegetables and the ever popular Meyer Lemon curd. Salmon continues to be a popular menu item and well spoken of. It is important to know as much about your salmon as possible. Enjoy this summer treat; the recipe may have extra caponata which is great …
Continue reading "Everything Spice Crusted Salmon, Caponata, Ricotta Salata and Lemon Curd"
6 oz Egg White, whipped to stiff and frothy peaks, set aside 2 cups gluten free flour 1/4 c sugar 1/8 teaspoon nutmeg 4 ounces butter, melted 1 1/2 cup buttermilk 1/2 cup whole milk 1/2 Tablespoon baking powder Method: Mix dry ingredients together. Mix wet ingredients together and slowly incorporate wet and dry together. …
Continue reading "Blueberry and Buttermilk Pancakes with Lemon Curd and Coconut (gluten free)"
caramelized oyster mushrooms and onion with garlic and chile de arbol, salsa and lime
Salmon I recently saw a menu that stated wild atlantic salmon and realized that the restaurant was embarrassing all other chefs. Atlantic salmon is a species and a completely farmed product, the largest of the aquaculture industry and grown all over the world. Pacific salmon includes five species with the majority of them wild caught …
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 …
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Salmon with Proscuitto, Butternut Squash, Arugula and Guajillo Port Reduction 6 oz salmon, block cut, proscuitto wrapped 3 oz roasted butternut squash 1 oz arugula 2 oz Guallijo Port Reduction Roasted Butternut Squash 2 each butternut squash, peel and large dice. Toss with olive oil, salt and pepper and grainy mustard. Roast in oven at 350 degrees …
Continue reading "Salmon with Proscuitto, Butternut Squash, Port Reduction and Walnut Pesto"
Salmon Cured with Plum Wine Cured Salmon 1 side of salmon, skin on 3# kosher 3# sugar 1 cup peppercorns, crushed 2 cups plum wine Score skin side of salmon, ensure no bones are left Mix salt sugar and peppercorns and distribute evenly over salmon Generously splash plum wine over salmon and cure in refridgerator …
Continue reading "Salmon Cured with Plum Wine, Goat Cheese and Pickles"
Chef John Brand 