When I started this thing I told you I wasn’t looking for a movie deal but I didn’t say anything about TV. Yesterday I had the pleasure of being on fox 2 and doing a cooking segment. I don’t think this will make me a superstar but it’s pretty cool among family and friends. The segments are short, only a few minutes long and it usually takes a few hours to prepare everything pack and load. I know you will enjoy the labor of love I have for the craft.
We have started a new drop down screen to view the cooking segments. I have done two this year and hopefully more to come.
Please enjoy the show
“noncooks think it is silly to invest two hours’ of work into two minutes’ enjoyment; but if cooking is evanescent, so is the ballet”- Julia Child
Recipe:
Citrus Dusted Copper River Salmon with English Pea MasCitrus Dusted Salmon, and Gremolata finished with a cool salad of Frisee tossed with Carrots & haricot vert dressed with preserved lemon vinaigrette.
Preserved Lemons
Cut lemons into quarters. Submerge completely in kosher salt. Hold covered in a dark place for 1 month at room temperature.
Preserved Lemon Vinaigrette
½ C finely chopped and rinsed preserved lemon rinds
½ T minced garlic sweated
½ T minced shallot sweated
½ C extra virgin olive oil
¼ C champagne vinegar
2 t honey
Combine all ingredients
Gremolata
1/2 C finely chopped parsley
Zest of 2 oranges
Zest of 2 lemons
Zest of 1 lime
½ C extra virgin olive oil
Salt and Pepper to taste
Combine all ingredients
English Pea Mash
1 Cup English Peas
2 oz Cream
1 oz Butter
Salt and Pepper to taste
Method:
Blanch and shock the English peas. Heat the cream and butter together and then add the peas, using a potato masher process the peas to a rough consistency. Season with salt and pepper.
Frisee Salad:
1 head of frisee
8 haricot vert (blanched and shocked)
½ a Fresno chili cut into rings
Fresh herbs or flowers
½ oz of preserved lemon vinaigrette
Method:
Toss all ingredients together and place on top of salmon
Execution
Season a 7 oz piece of salmon with salt and pepper. Heat a medium sauté pan over high heat, add about ½ ounce of oil then sear the salmon until golden brown. Flip salmon and dust with citrus dust.
Spread a small spoonful of Gremolata on the salmon. Place Pea mash on plate, then salmon on the mash. Garnish with a salad of frisse, micro green, chopped parsley, and shaved Fresno chilies. Dress salad with preserved lemon vinaigrette.
