|
| |
| Pour wine over potatoes in bowl. Combine remaining ingredients. Add potatoes and mix lightly. |
| Greens, Lettuce | 1 |
| head, broken |
| Tarragon | 1 |
| T fresh, chopped |
Salmon, Buffalo Serves 6
Preheat oven to 425 w rack in upper third. Lightly oil a shallow baking pan.
Melt butter w hot sauce and 1/4 tsp each of s&p over medium heat. Set aside 1/4
c soy sauce. Toss panko w oil in bowl. Put salmon, skin side down, in baking pan
and sprinkle w s&p, then brush w remaining sauce. Sprinkle panko evenly over top
of fish, than bake until panko is golden and fish is just cooked through, 16-22
min. Serve w reserved sauce on side.
Butter 5 T
Hot Sauce 0.25 c--such as Pete's or Franks
Panko 0.33 c
Vegetable Oil 1 T
Fish, Salmon 2 lb fillet w skin
Salmon Patties on Greens
Serves 4
| Remove skin and bones from fillet and cut fish into 1" pieces. Pulse parsley in food
processor until minced. Add green onions, capers and salmon and pulse 3-4 times until mix resembles ground beef. Add egg, 3 T crumbs, dill, s&p,
Worc. Sauce and hot sauce. Pulse 3-4 times. Shape mix into 4 patties. Dredge in remaining crumbs.
Sauté in 2T oil in large skillet 3 min on each side. Whisk together vinegar, mustard, and .25 c olive oil. Pour over greens and tomatoes, tossing gently. Serve patties over salad w Tartar Sauce sprinkled
w dill. |
| Parsley | 1 |
| c loosely packed fresh leaves |
| Capers | 1 |
| T rinsed & drained |
| Tomato | 2 |
| med, cut in wedges |
| Salmon w Chanterelles & Red Pepper Puree | Serves | 4 |
| Warm puree slightly. Cook onion in oil 1 min; add mushrooms, reduce heat, cover and cook 10 min, adding a little water if needed. Grill
fillets or bake on lined baking sheet for 12-15 min at 350. When salmon is done, put some of the puree in the center of each plate; cover
w mushrooms, put the fillets on top and serve. |
| Mushrooms, Chanterelle | 6 |
| oz, fresh, sliced |
Salmon, Slow-roasted Red Wine Lacquered Fillet
Put oven rack in middle position and preheat oven to 225. Finely grate
ginger on small holes of a box greater into a fine-mesh sieve, then set sieve
over a bowl and press to extract 2 tsp juice. Bring soy sauce, wine, mirin,
brown sugar, and ginger juice to a boil in 3-3.5 qt heavy saucepan. Reduce heat
to moderate and briskly simmer, stirring occasionally until syrupy and reduced
to about 1 c. 45-55 min. Transfer to a bowl, then quick-chill by setting bowl in
a larger bowl of ice water and stirring occasionally for 5 min. Stir in lime
juice. Reserve 1/2 c glaze in small bowl for brushing after roasting. Line a 17
x 12 inch heavy shallow baking pan w foil and coat foil w 1 T oil. Arrange
salmon, skin side down, diagonally in pan, then spoon about 2 T glaze over
salmon, spreading evenly w back of spoon. Roast 15 min. Remove from oven and
glaze again (use a clean spoon each time), then roast 10 min more. Repeat
glazing and continue to roast until fish is just cooked through, 10-20 min more
(35-45 min total), check frequently after 35 min. Transfer w two wide metal
spatulas to a platter, then coat w a final layer of reserved glaze (2T). Serve
remaining glaze on side.
Ginger 1 four inch piece peeled fresh
Soy Sauce 1 c
Wine, Red 2 c
Wine, Mirin 1.3 c--Japanese sweet rice wine
Brown Sugar 0.25 c packed dark
Lime Juice 2 tsp fresh
Olive Oil 1 T
Fish, Salmon 4.5 "lb fillet, 1.5"""
Scallops
Ceviche
|
Combine all
ingredients in glass bowl and toss well. Marinate in refrigerator 6 hours.
Served chilled over salad or cold pasta. Garnish w lime wedges, cilantro
and white asparagus. |
|
Cilantro |
6 |
|
T fresh, chopped
fine |
Scallops, Seared w Saffron & Cured Ham Serves 6
Reduce wine and saffron w
shallots until syrupy and nearly dry. Add cream and reduce by half. Slowly add
the butter and whisk until emulsified. Add lemon juice, cayenne and salt. Hold
warm. In 2 very hot sauté pans, sauté the scallops in oil until they are golden
brown on the outside and cool in the center, about 35-40 seconds per side. Heat
the onions. Place onions on plate and top w scallops. Spoon sauce around
scallops and sprinkle ham over.
Scallops 12 U-10 dry
packed sea
Olive Oil 4 T
Onion 4 oz caramelized
Ham 0.25 c crispy Serrano
Wine, White 1 c
Saffron 0.5 tsp
Shallot 1 T finely chopped
Heavy Cream 3 T
Butter 0.33 c unsalted
Lemon Juice, Fresh 0.5 tsp
Cayenne Pepper 0.5 tsp
Salt 1 tsp Kosher |
Scallops
Grilled w Basil & Prosciutto
Serves 4
|
Place 1 slice
prosciutto on flat surface. Place 1 basil leaf at one end and place
scallop on leaf. Roll up, tucking in sides of ham. Repeat. Thread bundles
onto skewers and cook on grill until ham begins to brown and sizzle (2-5
min). |
|
Prosciutto |
20 |
|
thin slices |
|
Basil |
20 |
|
large fresh
leaves |
|
Scallops |
20 |
|
large (1.5 lbs) |
|
Scallops w
Almonds |
Serves |
2 |
|
Cook onion in
butter in a heavy medium skillet over moderately low heat, stirring, until
softened. Add brandy and cook until evaporated. Stir in cream, almonds,
parsley, and Worcestershire sauce and simmer 1 min. Lightly season
scallops w sea salt and add to sauce. Simmer gently just until sauce is
thickened and scallops are cooked through, 1-2 min. |
|
Nuts, Almonds,
slivered |
3 |
|
T |
|
Worcestershire
Sauce |
0.5 |
|
tsp |
|
Scallops |
0.25 |
|
lb sea, sliced
into 1/8" thick rounds |
|
Scallops,
Citrus |
Serves |
4 |
|
Melt 1T butter
and sauté shallot and garlic. Deglaze pan w wine. Add juices. Finish w 2T
butter, salt and pepper, and zest of all fruits. Sprinkle w fresh herbs.
Cook fettuccini. Sear scallops. Toss all together. |
|
Scallops,
Lemon w Crispy Potatoes |
Serves |
4 |
|
Peel potatoes
and cut into tiny cubes (>1/4"). Rinse and drain very well. Heat
vegetable oil in large, nonstick skillet over medium high. Add potatoes,
shaking and stirring frequently for about 10 min or until golden brown and
very crunchy. Strain well and set aside. Drain any excess moisture from
scallops. Sauté in olive oil over medium high heat 1 min. Add butter,
shallots and garlic. Stir to coat well while cooking 1 min more. Add
potatoes to pan and cook 1 min more. Add lemon juice and parsley. |
|
Scallops |
1.25 |
|
lb sea, halved
if large |
|
Lemon Juice,
Fresh |
from 1 lemon |
|
Scallops,
Oriental |
Serves |
4 |
|
Arrange scallops
in foil-lined pan. Combine honey, mustard, curry and lime juice. Brush
over scallops. Broil 5 min. Turn and baste. Broil 5 min more |
|
Scallops,
Saffron w Red Pepper Puree |
Serves |
4 |
|
Place scallops
in bowl and sprinkle w olive oil, saffron and 2 tsp tarragon leaves. Mix
thoroughly and set aside. In heavy skillet, soften the shallots in
vegetable oil. Sauté scallops briefly (2 min) and remove them. Keep warm.
Add wine and pepper puree to pan. Reduce until the sauce has thickened.
Season to taste. Cook capellini (3 min). Drain and place in heated bowl.
Add butter and toss so strands do not stick together. Return scallops to
sauce, heat through and sprinkle w remaining tarragon. Place mixture on
top of pasta and serve. |
|
Scallops,
Seared w Porcini Relish &Truffle Butter |
Serves |
6 |
|
Sauce: mix
butter and truffle oil together. Place on plastic wrap, form a log and
wrap tightly. Refrigerate until firm. In saucepan, combine water from
porcinis (or use white wine), shallots & garlic. Boil until reduced to
1 c. Stir in cream and cook 1 min. Cut butter into 1" pieces. Reduce
heat to medium low and whisk in butter, one piece at a time. Keep sauce
warm. Scallops: season w s&p. Sauté over med-hi heat in 1 T olive oil
2-3 min per side. Relish: in another sauté pan, heat remaining T of olive
oil. When hot, add corn Season w s&p. Sauté 3 min. Add crabmeat &
mushrooms.. Sauté 2 min. Remove from heat and stir in chives. To serve:
spoon 1/4 c of sauce in center of plate. Spoon 1/2 c potatoes or beans in
center of sauce. Spoon relish over. Lay a scallop on top of each pile.
Garnish w shaved truffles and chives. |
|
Butter |
0.5 |
|
lb at room temp |
|
Mushrooms |
6 |
|
dried porcini |
|
Potato |
1.5 |
|
c mashed,
hot--or cooked navy beans |
| Place shrimp in skillet w film of oil. Season. Bake 7 min at 400. Remove from skillet. Add juice, mint, garlic, vinegar and parsley.
Sprinkle on more oil. On medium, add a bit of water and butter and oregano. Cover and cook 2 min. Top w paprika. |
|