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 …
Achiote Salmon with Quinoa, Watermelon and Arugula
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 …
Continue reading "Achiote Salmon with Quinoa, Watermelon and Arugula"
Buttermilk 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 …
Lo-Salt Healthy Recipe – Meatloaf
Everybody 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 …
Everything Spice Crusted Salmon, Caponata, Ricotta Salata and Lemon Curd
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"
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 …
Continue reading "Salmon with Proscuitto, Butternut Squash, Port Reduction and Walnut Pesto"
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 …
Continue reading "Chicken Thighs wrapped with Pancetta, Ale and Barley Risotto with Goat Cheese"
Pearl FM 3rd Anniversary Recipe: Smoked Lamb Neck, Ramps and Sauce Gribiche
Often underappreciated but easy to cook, the lamb neck is wonderful as a braised item. I smoked todays lamb prior to braising and it pairs well with the classic sauce Gribiche. For added flavor and punch, something fresh and just of the season are ramps, todays was as a salsa. Also a light chervil gremoulata …
Continue reading "Pearl FM 3rd Anniversary Recipe: Smoked Lamb Neck, Ramps and Sauce Gribiche"
Cast Iron Butternut Squash Pie, Swiss Chard Ravioli
Cast Iron Butternut Squash Pot Pie Smoked Bacon, Swiss Chard Ravioli, and Goat Cheese 1 9 inch cast iron skillet 1 large butternut squash 6 strips bacon 1 bunch swiss chard 4 ounces aged goat cheese 2 roasted chicken thighs 8 sheets phyllo dough Method: Cut butternut squash in half and scoop out seeds. …
Continue reading "Cast Iron Butternut Squash Pie, Swiss Chard Ravioli"
Breast of Duck, Fine Herbes Crepe, Leek Fondue, Buerre Rouge and Roasted Fig
Duck Breast, Fine Herbes Crepe, Leek Fondue, Buerre Rouge and Roasted Fig 7 oz duck breast portion, trimmed 2 oz crepe 2 oz leek fondue 1 ea roasted fig 1 oz buerre rouge .125 oz frisee Salt and pepper Crepe 1 cup flour 1 egg, whole 1 c whole milk 1 oz chop …
Continue reading "Breast of Duck, Fine Herbes Crepe, Leek Fondue, Buerre Rouge and Roasted Fig"
Chef John Brand 