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Part 2 of our feature on salmon includes a recipe by Chef Jeffrey Tenner of Legal Sea Foods.
Ingredients:
8 ounces salmon fillet
1/2 cup fennel bulb, julienned
1 tablespoon fennel fronds
5 orange slices
1/2 tablespoon pine nuts
4 tablespoons olive oil
1 brown paper lunch bag
1. Preheat oven to 375F. Open brown bag fully and rub down with 2 tablespoons of olive oil on all creases inside and out. Lay the bag down on its side atop a baking tray.
2. Mix julienne fennel, fronds, pine nuts and oil in a bowl. Season with salt and pepper. Spread fennel mixture on bottom of bag, leaving room to roll it closed.
3. Season salmon fillet with salt and pepper, layer with orange slices. Place salmon in bag on top of fennel mixture and roll closed, ensuring the bag stays erect.
4. Carefully slide tray in oven and cook for 20 minutes. Let salmon rest for 5 more minutes before opening.
“For the health of it” - a seminar and salmon tasting, Cambridge, MA – March 12, 2010
DariushMozaffarian, Ph D, Harvard School of Public Health, and a presenter, says “Seafood is likely the single most important food one can consume for good health”. Fish can actually prevent a heart attack. We would have less heart disease if we ate more Omega-3s. He says we decrease the risk of heart attack by 36% if we eat more fish. Just 2 servings a week of wild salmon reduce our risk of heart disease. Baby’s brains need DHA, a fatty acid; in fact it’s critically important to their development. Yukon River Salmon has the highest Omega-3s of any seafood.
Mercury is a contaminant and causes a lot of concern. Mercury comes from a variety of sources and is emitted into the atmosphere: coal plants, burning waste, rain and fog. Too much exposure can affect brain development.
Eat up to 12 oz. of fish per week – choose a variety. PCBs are in everything we eat, but it is low in fish. Farm raised salmon has more fat/oil since they are fed it, while wild salmon is searching/swimming towards it. All salmon is good though. The United States eats 30% less fish than any other country in the world.
The Wild Yukon River salmon is found/fished in the most western part of Alaska. The Yukon is a huge river 2200 miles long and is 10 miles away from the Bering Sea. People choose to live in the Yukon area by choice, it’s remote, harsh place to live – not a lot of roads, no doctors, salmon keeps the folks in the Yukon River. This salmon allows the Yupik Eskimos to survive in the Yukon River area. We heard from three Yupik Eskimos who live in Emmonak, Alaska who spoke of how tough and different life is compared to the lower 48. Recently, they got connected (internet). The few inhabitants live and breathe salmon season.
Jeff and Pete, 2 chefs from Legal Seafood prepared 2 salmon dishes – Brown Bag Salmon and Salmon Ceviche, which looked fabulous.
We sampled the salmon appetizers: smoked salmon atop toast with capers, and later we tried salmon served with 4 dipping sauces all equally good and different. A blueberry sauce, a cucumber mint sauce, a mango cilantro sauce and a Greek yogurt sauce. Served with a glass of champagne, it made a tasty afternoon nosh.
Salmon Ceviche
by Chef Jeffrey Tenner of Legal Sea Foods
Ingredients:
12 oz, salmon fillet, diced in 1/4' pieces
1/3 cup lime juice
3 tablespoons fresh squeezed orange juice
3 tablespoons pineapple juice
1 1/2 tablespoon jalapeno pepper, finely diced
2 tablespoons red bell pepper, finely diced
1 1/2 tablespoon red onion, minced
1 teaspoon garlic, minced
2 tablespoons cilantro tops, rough chopped
1 tablespoon extra virgin olive oil
Preparation:
1. Add fish, juices, peppers, onion and garlic to a bowl, mixing softly to coat with mixture
2. Cover and refrigerate for 3-4 hours, mixing occasionally
3. Add cilantro, olive oil and salt. Taste and re-season if necessary
4. Serve in a chilled martini glass
Stay tuned for the Brown Bag Salmon recipe on Wednesday.
Thanks to Robin Doyle, Oldways, Legal Sea Foods, and Kwik'Pak Yukon River Wild Salmon for bringing us this great information!
To garnish, if desired: Organic edible flowers, such as pansies, roses or marigolds 1 egg white 1 tsp water Sugar
Syrup: In a small saucepan over medium, combine sugar, limoncello and lemon juice. Heat until simmering and sugar is dissolved. Set aside to cool.
Mascarpone cream: In a medium stainless-steel bowl, whisk together egg yolks, sugar and both liqueurs. Set aside.
Bring a medium saucepan with 1 cm ( 1/2 inch) of water to a simmer. Place bowl of egg mixture over pan. The bowl should rest over the water without touching it. Whisk yolk mixture continuously until thickened, lightened in colour and hot to the touch, about 10 minutes.
In the bowl of a stand mixer, combine mascarpone cheese and yolk mixture. Beat together on medium-low until thoroughly mixed. Increase speed to medium, then beat for 30 seconds. It should be thickened and hold peaks.
In a 2-l (8-by-11-inch) pan, arrange a layer of ladyfingers over bottom. The number that will fit will depend on the size of the ladyfingers. Sprinkle evenly with syrup. You should use half the syrup. Spread half of the mascarpone cream over top of ladyfingers.
Evenly distribute 1 package of the raspberries over cream, gently pressing them in. Arrange a second layer of ladyfingers, drizzle with remaining syrup, then top with remaining mascarpone cream and raspberries. Refrigerate for at least 4 hours or overnight before serving.
To make sugared flowers, you can choose to use small flowers whole or pull the petals off larger flowers. Beat egg white and water together until bubbly. Using a small clean paintbrush (be sure it's never been used for paint) paint flowers or petals lightly with the egg white mixture, then sprinkle with sugar. Set aside on a wire rack to dry. Sprinkle over top of tiramisu before serving. Makes 12 servings.
2 cups cooked and shredded boneless, skinless chicken breast
1 cup frozen baby peas
1/3 cup reduced-fat sour cream
1 teaspoon lemon juice
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried herbs de Provence (or thyme)
1/3 cup low-fat milk
2 large eggs
6 slices firm white bread, halved diagonally, crusts trimmed
Heat oven to 450 degrees. Coat an 8-by-8-inch glass baking dish with cooking spray. In a large saucepan over low, heat butter and olive oil until butter is melted. Add the flour. Whisk for 1 minute.
Gradually whisk in broth. Increase heat to medium and continue cooking, stirring constantly, until sauce simmers and thickens, 3 to 4 minutes. Add squash and continue simmering, stirring often, until squash is nearly tender, about 4 minutes. Remove saucepan from heat and stir in chicken, peas, sour cream, lemon juice, salt, pepper and herbs. Pour mixture into prepared baking dish. In a shallow bowl or pie plate, whisk together the milk and eggs. Dip 2 triangles of bread at a time in egg mixture until soaked. Arrange the slices over the top of filling in baking dish.
Bake until bread is golden brown on top, 15 to 20 minutes. Serve hot.
Alternatively, the recipe can be prepared in individual ramekins. For ease, arrange ramekins on a rimmed baking sheet before filling.
Nutrition information per serving: 300 calories (84 calories from fat), 9 g fat (3 g saturated, 0 g trans fats), 95 mg cholesterol, 35 g carbohydrates, 19 g protein, 3 g fiber, 586 mg sodium.
2 jalapeno or other chili peppers, cored, seeded, and halved
1 small red onion, thinly sliced
1 tablespoon vegetable oil
Salt, to taste
1 clove garlic, finely chopped
Juice of 1 lime, or to taste
2 tablespoons chopped fresh cilantro or parsley
1. Turn on the broiler. In a small roasting pan, set the tomatoes, jalapeno, and onion. Sprinkle with oil and salt. With your hands, turn the vegetables to coat them all over. 2. Broil the mixture about 5 inches from the element, turning several times, for 10 minutes or until they are softened and charred all over. 3. In a food processor, work the tomato mixture with the garlic in on-off motions until it is chunky. 4. Transfer to a bowl. Stir in the lime juice and cilantro or parsley. Taste for seasoning and add more salt or lime juice, if you like.
Start to finish: 8 hours (15 minutes active) Servings: 8
2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
1 ¾ pounds white potatoes, peeled and cut into 1-inch pieces
3 large leeks, whites only, halved, washed and thinly slices
3 large carrots, peeled and cut into 1-inch chunks
3 stalks celery, thinly sliced
14-ounce can reduced-sodium chicken broth
2 teaspoons chopped fresh thyme
1 teaspoon salt
1 teaspoon ground black pepper
¼ cup packed fresh parsley leaves, chopped
In a 6-quart slow cooker, combine the lamb, potatoes, leeks, carrots, celery, broth, thyme, salt and pepper. Stir well. Cover the slow cooker, then cook on low until the lamb is fork-tender, about 7 to 8 hours. Stir in the parsley just before serving.
Nutrition information per serving (values are rounded to the nearest whole number): 266 calories; 7 g fat (2 g saturated); 65 mg cholesterol; 27 g carbohydrate; 23 g protein; 4 g fiber; 427 mg sodium.
Recipe from "Eating Well Comfort Foods Made Healthy," The Countryman Press, 2009
3 medium Yukon Gold or Yellow Finn potatoes, scrubbed and coarsely chopped
2 medium carrots, coarsely chopped
1/4 cup olive oil
1 large onion, chopped
1/2 green or red bell pepper, cored and chopped
Leftover cooked meat loaf, coarsely chopped into 1-inch pieces
1. In a large pot of salted water, bring the potatoes and carrots to a boil. Lower the heat and simmer the vegetables for 10 minutes or until they are tender but not mushy. Drain into a colander. 2. In a heavy, nonstick skillet over medium heat, heat the oil. Add the onion, bell pepper, salt, and black pepper. Cook, stirring often, for 6 minutes or until the onion softens. 3. Turn the heat to medium-high, add the potatoes, carrots, and meat loaf, distributing them evenly in the skillet. Press down on the mixture with a wide metal spatula to flatten it. Cook without disturbing for 10 minutes or until the bottom is nicely browned. 4. Using the spatula, turn the hash over in large chunks. Press down again. Continue cooking for 10 minutes more or until the other side is browned. Lisa Zwirn
St. Paddy’s Day Cocktails, by Benjamin Prelvukaj of NYC's Benjamin Steak House.
As St. Patrick’s Day approaches, many are looking forward to a long night of pub crawls and beer. However, for those looking for a more refined celebratory cocktail, I offer these three interesting takes that will tantalize your taste buds:
Shamrock Kir
Champagne
Apple Pucker (1/2 oz.)
Add ½ oz of Apple pucker to a champagne glass and top of with your champagne of choice.
Irish Mojito
1 ½ oz. Bacardi Limon
½ oz Crème de meth
Muddled mint leaves & lime
3 packets of Sugar
Muddle Mint leaves and lime. Add ice and Bacardi, shake, and strain into a martini glass. Sink crème de menthe (which floats to the bottom), garnish with a mint and a lime, and enjoy!
Leprechaun Smore (The ultimate St. Paddy’s after dinner cocktail!)
1 ½ oz Bailey's Irish Cream
½ oz. Crème de Cocoa (white)
½ oz. Crème de menthe
Shake Bailey’s, Crème de Cocoa and Crème de Menthe, and pour into a snifter glass. Garnish with 3 coffee beans, and enjoy!
Editor's Note: About our guest blogger Benjamin Prelvukaj
At the humble age of 18, he moved to New York in pursuit of a better life for him and his family. After working at various New York restaurants, he began working full-time as a waiter at the famous Peter Luger steakhouse in Brooklyn while also attending school. Juggling school and a full-time job was no easy task, but Benjamin was determined to succeed.
While working at Peter Luger, Benjamin paid close attention to what made the restaurant so successful. He also took note of the areas he thought needed improvement. These assessments were the building blocks to the development of Benjamin Steak House. After assembling a group of investors, Benjamin began to search for a location for his dream restaurant. When he stumbled upon the Dylan Hotel, Benjamin knew he had found the right place. The elegant setting of the two-story space, located in the century-old Chemist Club building near Grand Central was exactly what he has envisioned. With its brass chandeliers, soaring ceilings, and 10-foot fireplace, the location felt like a Sinatra-esque throwback to the Big Band Era.
Many restaurants had failed in this location before- including the Chemist Club Grill and Britney Spears’ NYLA- but that did not deter Benjamin. The first 6 months after the opening, business was slow, but Mr. Prelvukaj refused to lose hope. He continued to refine his menu, hire the finest wait and kitchen staff, and promote Benjamin Steak House around the city. In time, his hard work paid off. Today it is rare to find an empty seat in Benjamin’s, even on weekdays, and celebrity clientele include world champion boxers Evander Holyfield and Wladimir Klitschko, movie stars Vin Diesel, Hillary Duff, Ewan McGregor, Christopher Meloni, and Reba McIntyre, and super models Naomi Campbell and Jessica Hart, among others. Benjamin Prelvukaj’s success story is truly inspirational, and a testament to the fact that, no matter where you come from, if you have the ambition and persistence, you too can live the American dream.
This recipe is brought to us from Benjamin Steakhouse, please see information on the restaurant below.
Though many will be out celebrating St. Paddy’s Day at Irish Pubs, others opt to host celebrations in their own homes. For those looking for the perfect hors d’oeuvres with an Irish spin, below is a great recipe for Corned Beef Sliders that are delicious, festive and sure to please!
Bon appétit!
Corned Beef Sliders: (20 servings)
3 lbs Corned Beef (for easier recipe, deli corned beef is fine; skip to step 2)
½ head of Cabbage
1 carrot, roughly chopped
1 onion, roughly chopped
1 tbsp Pickling spices
2 Russet potatoes, peeled
1 tsp butter
Salt, pepper to taste
20 mini potato bread rolls
Dijon mustard
Preparation:
1. In a large pot, boil carrots, onions, corned beef, and pickling spices for about 2 hours. (If using purchased corned beef from a deli, simply heat and skip to the next step) 2. In a separate pot, boil the entire half head (whole) of cabbage for about 10 to 15 minutes. 3. In a separate pot, boil potatoes until tender. Remove from water, mash roughly with butter, salt & pepper, leaving chunks, and set to the side. 4. Preheat oven to 35o degrees. Open mini buns, place on a tray and toast them in the oven for about 2 minutes on each side. Remove. 5. Spread a layer of mashed potatoes on each bun; top with a generous layer of corned beef, cabbage, and Dijon mustard. 6. Serve and enjoy!
Editor's Note: About our guest blogger Benjamin Prelvukaj
At the humble age of 18, he moved to New York in pursuit of a better life for him and his family. After working at various New York restaurants, he began working full-time as a waiter at the famous Peter Luger steakhouse in Brooklyn while also attending school. Juggling school and a full-time job was no easy task, but Benjamin was determined to succeed.
While working at Peter Luger, Benjamin paid close attention to what made the restaurant so successful. He also took note of the areas he thought needed improvement. These assessments were the building blocks to the development of Benjamin Steak House. After assembling a group of investors, Benjamin began to search for a location for his dream restaurant. When he stumbled upon the Dylan Hotel, Benjamin knew he had found the right place. The elegant setting of the two-story space, located in the century-old Chemist Club building near Grand Central was exactly what he has envisioned. With its brass chandeliers, soaring ceilings, and 10-foot fireplace, the location felt like a Sinatra-esque throwback to the Big Band Era.
Many restaurants had failed in this location before- including the Chemist Club Grill and Britney Spears’ NYLA- but that did not deter Benjamin. The first 6 months after the opening, business was slow, but Mr. Prelvukaj refused to lose hope. He continued to refine his menu, hire the finest wait and kitchen staff, and promote Benjamin Steak House around the city. In time, his hard work paid off. Today it is rare to find an empty seat in Benjamin’s, even on weekdays, and celebrity clientele include world champion boxers Evander Holyfield and Wladimir Klitschko, movie stars Vin Diesel, Hillary Duff, Ewan McGregor, Christopher Meloni, and Reba McIntyre, and super models Naomi Campbell and Jessica Hart, among others. Benjamin Prelvukaj’s success story is truly inspirational, and a testament to the fact that, no matter where you come from, if you have the ambition and persistence, you too can live the American dream.
In a large pot over high, bring 4 quarts of lightly salted water to a boil. Add the potatoes and kale, then boil until the greens are tender, about 4 to 5 minutes. Use a slotted spoon to transfer the kale to a colander. Rinse under cool water, then set aside to drain.
Continue cooking the potatoes until very tender when pierced with the tip of a knife, about another 20 minutes. Drain and transfer to a large bowl. Add the kale and set aside.
Meanwhile, in a large nonstick skillet over medium-high, heat 1 teaspoon of the oil. Add the sausages and cook until browned, about 2 minutes per side. Remove to a plate and set aside.
Return the skillet to medium-high heat. Add the remaining 1 tablespoon of oil. When hot, add the onion and saute until softened and slightly browned, about 5 minutes.
Add the flour and cook, stirring constantly, for 2 minutes. Stir in the broth and bring to a boil.
Reduce heat to achieve a steady simmer, then stir in 1 tablespoon of the mustard, and return the sausages to the skillet.
In a small bowl stir together the remaining 2 tablespoons of mustard, the butter and the buttermilk. Pour the buttermilk mixture over the potatoes and kale and using a potato masher, smash coarsely. Season with black pepper.
Serve the sausages and potato-kale mash topped with the onion gravy.
Nutrition information per serving (values are rounded to the nearest whole number): 348 calories; 147 calories from fat; 16 g fat (4 g saturated; 0 g trans fats); 61 mg cholesterol; 31 g carbohydrate; 21 g protein; 3 g fiber; 806 mg sodium. ——— On the Net: North Country Smokehouse: http://ncsmokehouse.com/
This cocktail uses Parfait Amour (or the more common blue curacao) to create a drink with a hue similar to the blue skin of the nature-loving Na'Vi in "Avatar." Imagine enjoying it under the Tree of Life.
Ame Na'Vi
Start to finish: 5 minutes Servings: 1
Ice
1 1/2 ounces gin
1 teaspoon dry vermouth
1 teaspoon Parfait Amour or blue curacao
1 teaspoon orange juice (no pulp)
Orange peel, for garnish
In a cocktail shaker filled with ice, combine all ingredients. Shake, then strain into a chilled martini glass. Garnish with strip of orange peel. (Recipe from Rafael Jimenez Rivera, bartender at the Lobby Bar of the St. Regis in San Francisco.)
Inspired by Shoshanna, the young woman who gets revenge on the Nazis in wartime Paris — while wearing a stunning red dress — mixologist Tony Roumph used French spirits and bright red pomegranate syrup for this drink.
Lady in Red
Start to finish: 5 minutes Servings: 1
1/2 ounce pomegranate juice
1/2 ounce lemon juice
1/2 ounce simple syrup
Ice
2 ounces Remy Martin VSOP
1 ounce Domaine de Canton ginger liqueur
Candied ginger and pomegranate seeds, to garnish
In a liquid measuring cup, stir together the pomegranate juice, lemon juice and simple syrup. Measure out 1 ounce of this mixture, then reserve the rest for another use. In a cocktail shaker filled with ice, combine the 1 ounce of pomegranate-lemon syrup, Remy Martin VSOP and the ginger liqueur. Shake, then strain into a martini glass. Garnish with a slice of candied ginger and several pomegranate seeds. (Recipe from Tony Roumph at the Cityhouse Restaurant at the Parc 55 Hotel in San Francisco)
The movie about displaced aliens inspires a drink with a green theme. Slivers of cucumber add a tentacle effect.
Alien Cooler
Start to finish: 5 minutes Servings: 1
1 1/2 ounces julienned cucumber
Ice
1 1/4 ounces premium vodka
3/4 ounce Veev ( or other acai berry liquer)
3/4 ounce lime juice
3/4 ounce simple syrup
Club soda
Cucumber slice, to garnish
Place the julienned cucumber in a 10-ounce tall, narrow tumbler. Add ice, vodka, Veev, lime juice and simple syrup. Fill the glass with club soda. Stir to mix, then garnish with a cucumber slice on edge of glass. (Recipe from Jon Ojinaga at the Redwood Room at the Clift Hotel in San Francisco)
This drink is named Vin Amer Fizz in tribute to Julia Child and her legacy of bringing classic French dishes to American households. Vin is French for wine; amer means bitter, and fizz stands for good times.
"Julie & Julia" follows the parallel stories of Child, working on her cookbook "Mastering the Art of French Cooking" during the post-war years, and Julie Powell, a modern young woman who shakes up her life by making the recipes.
In true artisan fashion, mixologist Jackson Cannon starts with house-made rose vermouth. But for us American servantless cooks, a store brand works just fine.
Vin Amer Fizz
Start to finish: 5 minutes Servings: 1
2 ounces rose vermouth
1 ounce apricot brandy
1/2 ounce lemon juice
1 egg white (or an equivalent amount of pasteurized egg white product, depending on preference)
Ice
Champagne
In a cocktail shaker, combine the vermouth, apricot brandy, lemon juice and egg white. Shake well to emulsify. Add ice, then shake again to chill. Strain into a coupe or martini glass. Top with Champagne.
(Recipe from Jackson Cannon of Eastern Standard Kitchen & Drinks in Boston)
"Up," a movie about an old man and his young neighbor who fly in a balloon-powered house to South America, includes some San Francisco Bay area landmarks, including the popular ice cream parlor, Fenton's Creamery, in Oakland. Fenton's master blender Scott Whidden came up with this recipe he says will take you "Up, up and away!"
Celebration Ice Cream Float
Start to finish: 5 minutes Servings: 1
Italian sparkling water
1/4 ounce orange syrup (such as Torani)
Premium vanilla ice cream
Fill a tall glass with sparkling water and the orange syrup. Mix, then stir 1 teaspoon of the ice cream into the soda until frothy. Gently top the soda with a scoop of ice cream. (Recipe from Scott Whidden of Fenton's Creamery in Oakland, Calif.)
The skies inspire a cocktail for "Up in the Air," a movie about a corporate downsizing expert with a passion for frequent flying. This is a classic cocktail that dates to 1916, when flying was a new-fangled adventure. The Creme de Violette gives the drink a tinge of blue sky.
The Aviation
Start to finish: 5 minutes Servings: 1
Ice
1 1/2 ounces gin
1/2 ounce maraschino liqueur
1/3 ounce Creme de Violette (or blue curacao)
3/4 ounce lemon juice
1/4 ounce simple syrup
Lemon peel
In a cocktail shaker filled with ice, combine all ingredients except the lemon peel. Shake well, then strain into a chilled martini glass. Twist a lemon peel over the surface of the drink to add a few drops of lemon oil. (Recipe from Charles Joly of The Drawing Room in Chicago)
1. In a small bowl, combine soy sauce, fish sauce, rice wine vinegar, hot sauce, ginger, garlic, scallion, and sugar. 2. Stir well to combine. Store in the refrigerator for up to 1 week.
From savory snacks to sumptuous sweets, Captivate Network is digging up recipes sure to make your taste buds bloom. Whether you are planning a large family dinner, a meal for two or just drinks and appetizers with your buddies, our collection has a dish to suit your mood.
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From savory snacks to sumptuous sweets, Captivate Network is digging up recipes sure to make your taste buds bloom. Whether you are planning a large family dinner, a meal for two or just drinks and appetizers with your buddies, our collection has a dish to suit your mood.