Pan Seared Salmon | top

with Cheesey Polenta & Artichoke Relish

Ingredients
4, 6 oz. Salmon filets, boneless & skinless
16 oz. Cheesey Polenta (recipe below)
4 fl. oz Olive Oil
Pinch Kosher Salt
Pinch Cracked Black Pepper
16 oz. Artichoke Relish (recipe below)
1 Avacado, cut into 1/4 th s and cut into fan
Pinch Chopped Italian Parsley
1 Lemon Wedge

Generously sprinkle each salmon filet with kosher salt and pepper. Cook on a preheated heavy skillet at medium heat with olive oil. Cook on each side until crisp and golden, about 5-6 minutes each. Place cheesy polenta in the centerof the plate. Place the cooked salmon filet over the polenta with the best looking side facing up. Top with artichoke relish, evenly divided between each plate. Garnish with lemon wedge and chopped parsley.

Cheesey Polenta

Ingredients
1 C Polenta, or Coarse Ground Corn Grits
30 fl. oz. Chicken Stock
1 tsp Lemon Juice
4 fl. oz Heavy Cream
4 oz. Shredded Parmesan
Kosher Salt to taste

Bring 15 ounces of the chicken stock to a boil in a medium sauce pan. As the stock is boiling, slowly ad the polenta, stirring constantly. As the polenta absorbs the stock, reduce the heat to low and add the remaining stock, stirring frequently. When all the stock is incorporated, stir in the cream and parmesan. Season with salt and pepper to taste.

Artichoke Relish

Ingredients
1 -15 oz. can Artichoke Quarters, rough chopped ½” dice
1 Fresh Tomato, diced
1 tsp. Lemon Juice
1 Tbls. Balsamic Vinegar
4 oz. Chopped capers
Kosher Salt to taste
1 oz. Red onion, small diced
4 big leaves Fresh Basil, sliced into thin strips 1/32”

Potato Crusted Salmon | top

Potato Crusted Salmon From the Next Door Neighbor

Ingredients
4—6 oz. Salmon filet, boneless & skinless
16 oz. Potato slices, 1/32” thick, raw and all starches washed
4 fl. oz. Clarified Butter
Pinch Kosher Salt
2 ½ fl. oz Charred Tomato Sauce (recipe below)
1 Avacado, cut into 1/4th s and cut into fan
Pinch of Chopped Chives
1 Lemon Wedge

Gently wrap the salmon with potato slices, enough to go around the salmon 2-3 times. Use toothpicks to hold the potatoes if necessary. This may be done ahead, no more than one day, though. Cook on a heavy skillet at medium heat with clarified butter and salt to season. Cook on each side until crisp and golden, about 5-6 minutes each. Place charred tomato sauce around the bottom of the 12” round plate, around the edge. Place the cooked salmon filet in the center of the plate with the best looking side facing up. Fan the avocado on top. Garnish with lemon wedge and chopped chives.

Charred Tomato Sauce

2 pounds Roma Tomatoes
6 oz. White Onion, cut in 1/4ths
1 oz. Roasted Garlic
2 fl. oz. White Wine
½ fl. oz Basalmic Vinegar
Lemon Juice to taste (about a dash)
Pinch of Italian Herb Seasoning
1 ½ fl. oz. Olive Oil
Pinch of Crushed Red Chili
1 ½ oz. Kosher Salt

Grill tomatoes and onions over charbroiler or roast at 500˚ until all all surfaces are black. You can use a torch to finish off the charring. Place charred tomatoes in a high rimmed bowl with the remaining ingredients. Use the hand blender at high until the sauce is uniform, no large chunks of tomato or onion. Set aside until service.

*Note: Can be made ahead, but is best made fresh, right before service.

Carribean Jerked Salmon Lollipops | top

To make Salmon Skewers
Ingredients
1 obs. Salmon filet, cut into strips, 3/8” thick
½ C Canola salad oil
½ oz. Walkerswood Jerk seasoning
Pinch of Cilantro, minced fine

Combine oil, jerk seasoning, and minced cilantro in a mixing bowl until thoroughly mixed. Gently add salmon strips and lighly coat each piece. Thread the salmon stips on 8” skewers until the point sticks out the end ½”. Gently place completed salmon skewers in a pan, label, date, and rotate.

To make Salmon Lollipops
Ingredients
4 each-1 oz. Caribbean jerk marinated salmon skewers
1 Pineapple round slice—3/8”
1.5 fl. oz. Mango-habanero salsa (recipe below)
Pinch of Chopped parsley

Generously spray a cast iron pan and place 4 salmon skewers and one pineapple round and place over medium heat, place on the barbecue after the coals have a layer of ash over them. Cook thoroughly—about 4-5 minutes. Place hot pineapple round in the center of a colored salad plate. Stick the cooked salmon skewers into the pineapple so that the skewers stick up. Place mango salsa in the center. Garnish with chopped parsley.

Mango Salsa
Ingredients
1 lbs. Mango, peeled and diced ¼”
1 oz Red Onions, diced ¼”
1 Tbls. Cilantro, chopped
½ a Red Pepper, Diced ¼”
1 Jalapeno, minced, stem and seeds removed
1 Tbls. Fresh Lime Juice
Pinch of Kosher Salt

Peel and dice the mango. Reserve in a mixing bowl. Add remaining ingredients and mix well. Store in refrigerator until service.

White Chocolate Bread Pudding | top

Bread Pudding Ingredients
1 obs. French Baguette, stale and broken into 1” pieces
10 oz. white chocolate, shaved Guittard brand
1 oz. wt. butter
1 ½ tsp. cinnamon
¼ tsp.+ pinch nutmeg
1 ½ cups Raisins, golden
32 oz. custard batter, (recipe follows)
1/4 cup brown sugar
12 oz. caramel sauce

Bread Pudding Procedures:

Break baguette into 1” pieces and immerse in ½ of the custard batter to moisten. In a large stainlees mixing bowl, combine moist baguette, white chocolate and golden raisins. In a heavy gauge sauce pan, heat remaining half of custard batter and mix in brown sugar, cinnamon and nutmeg, when sugar is dissolved pour over bread pieces and mix. Coat baking dish with small amount of butter and put 1/2 fl. oz. of caramel sauce in each dish. Fill with bread mixture. Bake at 350ºF in a water bath for approximately 45 minutes until custard sets. Cool at room temperature for 1/2 hour then refrigerate until needed.

Burnt Cream Custard Batter Ingredients

1 Qt. whipping cream 36%
10 egg yolks
1 C granulated sugar
1 Tbls. vanilla extract

Batter Procedures:
Heat cream to 170*F. Combine egg yolks and sugar, mix slowly with wire whip until sugar is dissolved. Slowly pour the cream into the egg yolks stirring continuously. Strain through a fine mesh china cap and cool. Add vanilla extract & you will end up with a beautiful custard mixture your mom will be so proud of you!!.

To Serve You’ll need
1 piece of bread pudding
2 Tbl whipped cream
2 oz. Whisky Sauce
1 tsp roasted pecan pieces

Place pre baked bread pudding in microwave and heat for 15 to 20 seconds until 120ºF is achieved. Remove bread pudding from baking dish and place right side up in small wide rimmed soup bowl. Place 2oz. of whisky sauce around pudding. Top with whipped cream and roasted pecan pieces.