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This Month's Recipes Section
November Recipe
Seared Coho Salmon
Serves 2 People
Items You Will Need
2 Each Coho Salmon Blocks (8oz pieces)
1 oz Oil
½ cup Yam & Corn Salsa (See Recipe Below)
4 oz Braised Greens
½ cup Butternut Squash Cream
Accompaniments
Braised Greens (See Recipe: Shrimp & Grits)
Spiced Butternut Squash Cream (Roasted Butternut Squash <w/Butter, Salt & Chili Powder>, Onion, Garlic, Chicken Stock, Chipotles, Cream and Lime Juice)
- Prepare the Coho Salmon into portion blocks as specified and preheat the oven to 350 degrees.
- Heat a skillet and add 1oz Oil to the pan. Gently add the Salmon to the pan, and sear for 1-2 minutes to obtain a nice crust and golden brown color.
- Turn the salmon over and place into the oven for 6-7 minutes until the meat springs back slightly when touched.
- Finish searing all sides and remove from the pan allowing to rest for 1-2 minutes.
Recipe: Yam & Corn Salsa
¾ cup Corn Kernels (from about 1 ear of corn)
1/2 each Yam, Large (Diced)
2 each Limes (Juiced)
1 TBSP Cilantro, Chopped
¼ cup Red Onions, Diced
½ tsp Salt
¼ tsp Black Pepper
½ TBSP Serrano Chile, Core Removed (Diced)
½ tsp Garlic Clove (Chopped)
Boil the corn in salted water for 1 minute. Remove and cool then cut the kernels off the ear.
Peel and dice the yam. Put in cold salted water and simmer until soft, but still slightly firm to the bite, about 3 minutes. Drain and cool.
Mix all ingredients together in a bowl and refrigerate until you’re ready to plate.
Steps to Plating
- Place the braised greens in the center of a large bowl and pour the Butternut Squash Cream around the Greens.
- Place the Seared Coho Salmon on top of the greens then carefully pour the salsa on top of the Salmon falling off to one side.
December Recipe
Description: This is a pan seared tuna dish that is best served with grated carrots.
PREP TIME 5 Min
COOK TIME 10 Min
READY IN 1 Hr
SERVINGS: 4
INGREDIENTS (Nutrition)
- 1/2 cup teriyaki sauce
- 1/2 pounds sashimi grade tuna steaks
- 1 1/2 tablespoons extra virgin olive oil
- 1 lemon
- 2 tablespoon sesame seeds
- 2 teaspoons sea salt
- ground black pepper to taste
- 1 carrot, grated
DIRECTIONS
- Pour the teriyaki sauce into a shallow dish or bowl, and place tuna steaks in the sauce to marinate. Cover, and allow to marinate for about 45 minutes at room temperature. The steaks will cook more evenly if they are not cold.
- Heat olive oil in a large skillet over medium heat. Place tuna steaks in the hot oil, and pour in the teriyaki sauce. Squeeze juice from the lemon over the steaks, and sprinkle with sesame seeds. When the bottom is light brown, flip the steaks, and cook until browned on the other side. The center will still be slightly red. Season with sea salt and pepper.
Place the tuna steaks onto serving plates, and garnish with grated carrots. Serve the pan drippings as a dipping sauce.
February Recipe 3
Olive Oil Poached Whitefish with a Lemon-Tyme Oil
Serves 2 People
Items You Will Need
2 Pieces 6-7oz Whitefish Fillets
4 Cups Pure Olive Oil
1 tsp Kosher Salt
2 Sprigs Fresh Thyme
Accompaniments/Garnishes
4 Cups Sauteed Spinach (Olive Oil, S&P Mix and Garlic)
½ Pound Roasted Potatoes (Olive Oil, S&P Mix and Shallots)
2 TBSP Herb Oil (Prepare a Herb Infused Olive Oil)
1 tsp Thyme Leaves
½ tsp Lemon Zest
Directions To Make
- Season the Whitefish Fillets with the Salt and place on a small sheet pan or cookie sheet to rest for 10-15 minutes..
- Combine the Thyme Leaves with the Herb Oil and allow to set, absorbing flavors.
- In a shallow pan, add the Pure Olive Oil with the Thyme sprigs. Place the Whitefish Fillets into the pan, insuring that the fish is covered.
- Place on low heat and monitor to insure that the temperature never rises above 155°F.
- Once the oil reaches 155°F, turn off the heat and allow the fish to continue cooking slowly in the oil (Approximately 3-5 Minutes).
- Gently remove the fish from the oil and place on a towel to drain excess oil.
- Allow the Whitefish to rest while finishing the remaining ingredients.
Steps to Plating
- Prepare the other ingredients needed for the final dish; Sauteed Spinach and Roasted Potatoes, or other desired accompaniments.
- Place the Sauteed Spinach in the middle of the plate.
- Lay the Whitefish over the Spinach and surround the dish with the Roasted Potatoes.
- Spoon the Thyme Oil over the Whitefish and finish with the Lemon Zest..
February Recipe 2
Poached Spot Prawns and Roasted Beet Salad
Serves 2 People
Items You Will Need
1 Pound Spot Prawns
¼ Cup Onions
¼ Cup Celery
¼ Cup Fresh Herbs (Dill, Parsley, Tarragon: Any Soft Herbs will work)
2 Quarts Water
2 Ounces Lemon Juice (Fresh Squeezed)
1 Cup White Wine (Dry: Sauvignon Blanc, Chablis, Etc. NO Chardonnay)
1 TBSP Salt & Black Pepper Mix (3 parts Kosher Salt / 1 part Black Pepper)
Accompaniments
2 Cups Wild/Rustic Arugula
1 Cup Frisee (Curly Endive)
½ Pound Baby Beets
2 Ounces Sherry Vinaigrette (Shallots, Olive Oil, Grapeseed Oil, Lemon Juice, Sherry Vinegar, Salt & Pepper Mix.)
½ tsp Flakey Sea Salt (Fleur du Sel)
1 tsp Chives (Chopped)
1 tsp Lemon Zest
Directions To Make
- Delicately peel the shell from the tail section of the Spot Prawns, leaving the heads in tact. Set the Spot Prawns aside while preparing other ingredients.
- Combine the Water, Onions, Celery, Herbs, Lemon Juice, White Wine and Salt & Pepper Mix in a shallow pot.
- Bring this mixture to a low boil, and then reduce the heat allowing to simmer 2-3 minutes to extract the flavors. Reduce the heat to low and gently place the Spot Prawns into the liquid. Allow to poach in this liquid for two (2) minutes. Using a slotted spoon, remove from the liquid and rest on a plate.
Steps to Plating
- Prepare the accompaniments for the Salad:
- Roast the Beets by tossing in a mixing bowl with Olive Oil and Salt & Pepper. Lay them out on a sheet pan and roast in the oven at 350°F for about 15-20 Minutes (depending on the size). Once the beets are finished roasting, remove and slice in ½ lengthwise.
- Mix the Arugula and Frisee in a mixing bowl with the Beets and ½ of the Sherry Vinaigrette.
- Place this mixture into a bowl and surround with Spot Prawns.
- Drizzle the remaining Sherry Vinaigrette around the Spot Prawn and Salad Mixture.
- Finish the dish with a Pinch of Sea Salt, Lemon Zest and Chives.
February Recipe 1
Maine Lobster Salad with Wild Arugula and Grilled Sourdough
Serves 2-4 People
Items You Will Need
1 Pound Lobster Claw and Knuckle Meat
2 TBSP Shallots (Diced)
¼ Cup Celery (Diced)
2 TBSP Fresh Dill (Picked leaves)
¼ Cup Mayonnaise
1 tsp Lemon Juice (Fresh Squeezed)
½ tsp Salt & Black Pepper Mix (3 parts Kosher Salt / 1 part Black Pepper)
Accompaniments
2 Cups Wild/Rustic Arugula
4 Slices Sourdough Bread (Thick Cut)
1 TBSP Olive Oil (for grilling the bread)
1 TBSP Lemon Oil
¼ tsp Flakey Sea Salt (Fleur du Sel)
½ tsp Chives (Chopped)
½ tsp Lemon Zest
Directions To Make
- Drain the Lobster Meat until all the liquid has dissipated.
- Combine the Lobster Meat in a Stainless Steel mixing bowl with the Shallots, Celery, Dill, Mayonnaise, Lemon Juice and Salt & Pepper Mix.
- Set this mixture aside in the refrigerator while preparing the remaining ingredients.
- Lightly brush the Sourdough Bread with the Olive Oil and place on the Grill to lightly brown on both sides.
- Place the Arugula in a mixing bowl and drizzle with the Lemon Oil. Sprinkle with the Sea Salt and gently mix together.
Steps to Plating
- Once the bread is browned, place it on a plate and top each piece with 1/4th the seasoned Arugula.
- Divide the Lobster Salad among the 4 pieces of Grilled Bread as pictured.
- Top the Salad (Open-Faced Sandwich) with Lemon Zest and Chives.
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