Sumac Spiced Arcadian Redfish

http://www.kens5.com/great-day-sa/The-World-is-their-Ostra-252693931.html

Sumac Spiced Arcadian Redfish
Avocado, Cucumber and Coconut Salad with Sesame and Basil

Sumac is a wonderful and not often used spice that works well with seafood. It has a very citrus and tart quality that pairs well with the fresh salad. You may even want to prepare the salad separately with a good pinch of sumac on top. Once you discover this, it will become more common in your kitchen. This is a simple preparation with a delicious salad, all perfect for a warm spring meal.

Serves 2 ppl

2 pieces 6 ounces each of Line Caught Redfish
1 ounce of butter
1 ounce of shallots
1 ounce olive oil blend
Squeeze of fresh lemon
Salt and pepper
1 teaspoon of sumac
Heat heavy sauté pan to medium heat. Add oil and season seafood with salt and pepper. Sear fish in cast iron pan until good brown color forms on flesh side and turn over. Add butter to pan and top seafood with sumac. Add shallots and squeeze of lemon juice. Remove pan from heat and continually spoon melted butter and lemon liquid over seafood. The residual heat from pan will continue to cook and allow flavors to develop. Allow to rest for 5 minutes before removing from pan.

Meanwhile… prepare the salad.

1 cucumber, peeled and core removed, diced
1 avocado diced, same size as cucumber
4 ounces chickpeas cooked
2 ounces red onion, diced, size as above
2 ounces coconut milk
1 teaspoon black sesame seeds, toasted
1 teaspoon white sesame seeds, toasted
1 ounce toasted coconut
1 teaspoon chili flake
1 fresh lime, juiced
Salt and white pepper to season
1 ounce fresh mint, basil and cilantro all chiffonade cut
Add all ingredients to mixing bowl and mix well

Serve equal portions for two guests.

Enjoy!

Achiote Salmon with Quinoa, Watermelon and Arugula

salmon achiote

Verlasso Salmon with Achiote

Quinoa, Watermelon and Arugula Salad

6 ounce block cut Verlasso salmon

Achiote Glaze

1 ounce achiote

1 oz curry powder

1 oz cumin

1 oz mustard

1 large clove garlic

1 ea whole shallot

1 ounce soy sauce

1 ounce olive oil blend

1 lime, juiced

blend all in vita prep

Arugula, 2 ounces

Lightly wilted in warm pan

Watermelon, 3 ounces

Diced into cubes

Quinoa, 2 ounces cooked per portion

Method:

Sear salmon in sauté pan over medium heat, flesh side down, preferably a heavy blue steel or carbon pan. When good color has been achieved, turn salmon over and cook for one minute more. Turn off heat and coat salmon with achiote glaze. Add 1 ounce of butter to pan and poele salmon with liquid for one minute. The residual heat of the pan will continue to cook the salmon. Remove from heat and rest before plating.

In mixing bowl add warm, lightly wilted arugula that has been seasoned with fresh lemon juice. Add quinoa and watermelon. Mix well, season with salt and pepper and serve with salmon.

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.

Everything Spice Crusted Salmon, Caponata, Ricotta Salata and Lemon Curd

20130814-222902.jpg

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 for a lunch salad.  A great garnish is shaved ricotta salata and fresh kale.

Salmon ~ 6 ounce portion per person

1 T Everything Spice

Wedge of fresh lemon

1 T of cold butter

Salt and pepper

Method:

Purchase center cut portion of salmon.  Season top of fillet with everything spice on  and sear in hot cast iron pan until golden brown forms on one side.  Turn fish over, add squeeze of lemon and 1 T butter, turn down heat to low, tilt pan and poele with butter 4 minutes until medium.  Let rest before service.  Finish with more everything spice on salmon.

Caponata  ~  4ounces per person

2 eggplant, peeled and diced, season with salt and let rest 30 minutes, squeeze out water

1 red pepper, roasted, peeled, diced

1 yellow pepper, roasted, peeled, diced

1 green pepper, roasted, peeled, diced

1 zucchini, seeded, diced

4 ounces cauliflower, diced

4 shallots, fine dice

8 ounces mushrooms, cleaned and diced

1/2 cup gold raisins

½ c pinenuts

2 T capers, rinsed, use as a seasoning, like salt

2 roma tomatoes, seeded and diced

5 leaves of fresh basil

3 sprigs of fresh thyme

4 oz balsamic vinegar

extra virgin olive oil

Method:

In a smoking hot sauté pan with a little olive oil, add each vegetable, one at a time, allowing to brown on one side and shaking pan to turn over.  Do not constantly stir; you need color on the vegetable.  Deglaze the pan each time with a little of the balsamic vinegar and repeat with all of the vegetables, remembering to season as you cook.  Combine all the vegetables and remainder ingredients together and adjust with olive oil, balsamic and salt and pepper if necessary.  Let sit at room temperature at least 30 minutes prior to eating, stirring frequently.

Lemon Curd ~ 2 ounces per person

½ cup of eggs yolks

½ sugar

4 oz butter

4 oz lemon juice

Method: 

Melt butter over medium heat.  Add sugar and lemon juice and bring to boil.  Temper in egg yolks and cook until thickened over medium heat.  Be careful to not allow for overcooking the eggs, the curd should be smooth.  Chill until ready to use.

Everything Spice ~ 1 Tablespoon per salmon

1 T poppy seed

1 T sesame seed

1 T granulated garlic

1 T fresh shallot, diced fine

1 T fresh chives, diced fine

Mix all ingredients well.

Salmon with Proscuitto, Butternut Squash, Port Reduction and Walnut Pesto

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 for twenty minutes until done and ready to eat.

Guallijo Port Reduction

1 bottle of port

3 guallijo peppers

3 cinnamon sticks

1 tablespoon of whole black pepper corns

2 bay leaves

1 tablespoon of sugar

2 sprigs of thyme

Reduce until syrup consistency.

Walnut and Basil Pesto

2 cups toasted walnuts

½ cup grated parmesan

3 cups fresh basil

Salt and pepper

Add olive oil till desired thickness.

1 oz quenelle

Garnish with pomeganate seeds

Chicken Thighs wrapped with Pancetta, Ale and Barley Risotto with Goat Cheese

The best preparation for chicken thighs, can be done in a cast iron pan.  Serves well with spinach and arugula salad with a strong vinaigrette.

Chicken

4 chicken thighs, bones removed, skin on

4 large slices of pancetta

2 sprigs fresh thyme

2 Tablespoon Dijon mustard

1 Tablespoon honey

1 Tablespoon soy sauce

salt and pepper

Method:

Cut open thighs on cutting board, remove the two bones and generously season with above ingredients except pancetta.  Use the chicken to mop up the cutting board and wrap tight with pancetta, squeeze into cylinder shape with the skin side out.  Put in refridgerator 20 minutes.  Remove, heat cast iron pan to medium heat.  Season chicken with salt and pepper, add a little olive oil to pan and sear evenly on all sides.   Place pan in oven to roast chicken for 20 minutes at 350 degrees.  Remove and allow to rest, baste with butter optional.

Barley Risotto

1 ale beer, local brewery preferred

1 cup barley, toasted

4 ounces goat cheese

1 shallot, fine diced

2 sprigs fresh parsely, choppe

4 leaves of fresh basil, chopped

2 Tablespoon olive oil

2 cups chicken stock

¼ cup parmesan, optional

half of a lemon

1 Tablespoon butter

sweat shallots in olive oil and add barley.  When kernels are hot add beer and stir slowly.  Continue to add chicken stock until barely is al dente.  Finish with goat cheese and parmesan. Just before service add the butter and juice of the lemon.