Chef in the House
Spring Flavor Meal
- Biscotti with Three Sauces
- Salmon Medallion with Tomatillo-Cucumber Sauce & Couscous
- Shrimp with Chile Butter
Biscotti with Three Sauces
Makes 4 portionsFor Biscotti:
1/2 cup Vegetable oil
3 each Eggs
1 cup Sugar
1 ~ 2 tsp Anise extract
3 1/4 cups AP Flour
1 Tbsp Baking Powder
For Lemon Curd:
1/3 cup Sugar
9 each Egg yorks
2/3 cup Lemon juice
1 stick Butter, in small pieces at room temperature
For Blueberry Sauce
1/3 cup Water
1/3 cup Sugar
1 pint Blueberries
Pomegranate Syrup
1/3 cup Sugar
2/3 cup Pomegranate Juice
Biscotti:
Preheat the oven to 375 ° F.
Grease cookie sheet or line with parchment paper.
In a bowl, beat together the oil, eggs, sugar and anise extract until well blended.
Combine the flour and baking powder, stir into the egg mixture to form a heavy dough.
Divide dough into 2 pieces.
Form each piece into a roll as long as your cookie sheet.
Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
Bake for 25 to 30 minutes, until golden brown. Remove from the baking sheet to cool on a wire rack.
When the cookies are cool enough to handle, slice crosswise into 3/4 inch slices.
Place the slices cut side up back onto the baking sheet.
Bake for an additional 6 to 10 minutes on each side until lightly toasted.
Lemon Curd:
In the top of a double boiler, whisk the sugar and the egg yolks until sugar has dissolved and mixture is pale yellow, then whisk in lemon juice.
Set the bowl over simmering water and whisk constantly until mixture thickens.
Add butter a little at a time.
Blueberry Sauce:
Combine water and sugar and heat in a pan until the sugar has fully disolved.
Add blueberries.
Cook until the berries have given up all their juice and reduced by a little, about 8 minutes.
Pomegranate Syrup:
Combine sugar and juice together and reduce until it reaches syrup consistency, about 15 to 18 minutes. Cool in the pan for 5 minutes.
Assemble all items together and serve.
Salmon Medallion with Tomatillo-Cucumber Sauce & Couscous
Makes 2 portions
1 ~ 1 1/2 # Salmon Filet
1 package Prosciutto Ham
1 cup Couscous
1 ~ 1 1/2 cup Chicken Broth
1/2 each Red Bell Pepper
1/2 each Green Bell Pepper
1/2 each Red Onion
1 Tbsp Parsley, thinly sliced
4 oz Almond slivers, toasted
To taste Salt & Pepper
For Tomatillo-Cucumber Sauce:
8 oz Tomatillo
1/2 Tbsp Olive Oil
1 each English Cucumber
1 pint Plain Yogurt
Method:
Preheat oven to 375 ° F.
Removed tomatilloes from their husks and rinse in water.
Cut tomatilloes in quarters.
Toss in olive oil, sat and pepper.
Roast in oven for about 15 minutes until becomes tender.
Set aside.
Peel cucumber and dice.
Put it in a bowl.
Add Yogurt.
Add Tomatilloes.
Mix well together and reserve.
Skin the salmon filet.
On a large surface, lay a long piece of plastic film.
Lay prosciutto ham.
Put salmon skin side up.
Fold the tail end about one inch to even out the thickness of the filet.
Roll the filet into a log.
Clamp each ends and roll more until tight.
Heat sauté pan on medium heat.
When hot, cut salmon log into 1 1/2 ~ 2 inch thick medallion and place it on the pan.
Cook for 30 seconds to a minute, turn and place the pan in oven to further cook salmon.
Cook for 10 ~ 15 minutes to desired doneness.
Put couscous, bell peppers, red onion in a bowl.
Boil brother and pour into the bowl.
Cover with plastic wrap and set aside for 5 minutes.
Add parsley and almonds to couscous.
Season with salt and pepper.
Plate and serve.
Shrimp with Chile Butter
Makes 2 portions
4 slices Ciabatta Bread
8 each Shrimp
1 Tbsp Vegetable Oil
To taste Salt & Pepper
For Chile Butter:
1 stick Butter, softened at room temperature
1 clove Garlic, chopped
1/2 each Red Onion, fine diced
1/4 each Red Bell Pepper, fine diced
1/4 each Green Bell Pepper, fine diced
1 Tbsp Chile Powder
2 Tbsp Paprika
2 dash Tabasco
To taste Salt & Pepper
For Cilantro Oil:
1 bunch Cilantro
1/3 cup Vegetable Oil
Method:
Make Chile Butter by mixing all ingredients together and reserve.
Blanch cilantro in boiling water until it turns bright green color, about 10 seconds.
Drain and rinse in cold water immediately to stop the cooking process.
Place cilantro in a blender and add vegetable oil slowly until the mixture becomes pourable liquid.
Heat 10 inch Pan on medium high heat.
When hot, coat bottom of the pan with little vegetable oil.
Place shrimp in the pan.
Sear one side, about 20 seconds.
Flip all shrimp and turn heat down to medium low.
Add Chile Butter.
Jerk pan and stir frequently to help butter melt evenly and cook shrimp evenly while flavoring them properly.
Cook for another 3 to 4 minutes until all shrimp are firm.
Place ciabatta bread with shrimp.
Drizzle cilantro oil.
Serve.
Note: Ciabatta bread may be grilled or toasted.
