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Senin, 10 Maret 2014

Hotel Room Cooking Adventures Cup o King Salmon

Hello from Seattle! Running off to get ready for the opening reception of the 2010 International Food Bloggers Conference, but I thought some of you may enjoy this quick and dirty (but very tasty) video recipe I did for cooking salmon with a hotel room coffee kit.

Please, do not try this at home!! Enjoy!

Jumat, 21 Februari 2014

Broiled Salmon Glazed with Dijon and Rice Vinegar circa 1988 Do two ingredients count as a recipe

I was just starting my first day at the Carnelian Room; a huge, busy kitchen at the top of the Bank of America Building in San Francisco. I was very young, and very nervous, and wanted my debut to go as smoothly as possible. Luckily I was assigned to the Fish Station, which was run by a very nice fellow named Phil. He told me that all he needed me to do was make the salmon for a banquet that night.

He said it was a French/Asian style salmon dish made with Dijon and rice vinegar. I was told to "grill off" (mark on the grill, but not cook all the way) the salmon filets and get them set up on sheet pans. No problem. It took about an hour or so, but I did a nice job and they looked great with their perfect diamond shaped grill marks (10 and 2’oclock, for you Culinary students out there).

Then he told me to make the glaze for the salmon. I asked him where the recipe was. He laughed and said there wasnt one. He was going to tell me, and I was going to remember it, or it would be my last night there. I was starting to sweat and pulled out my little note pad I always kept in my pocket (another tip for you cul students, always have a pen and paper) so I could write the recipe down. He said something to the effect of “put that f**king thing away!” He said if I couldnt remember this recipe then I had no place being in a kitchen. Then he said, take a quart of Dijon and mix it with a quart of rice vinegar, and brush it on the salmon. That was it; half Dijon, half vinegar. We both had a laugh and I realized this was a very mild rookie hazing I had just endured.

Anyway, this simple two-ingredient combo is a really great salmon glaze. The sugar in the seasoned rice vinegar caramelizes under the broiler, and the sweet, salty vinegar works perfectly with the tangy mustard. While the original, circa 1988, only had two ingredients Ive added a couple of optional things, some Sriracha hot sauce and a pinch of salt. Nowadays they call this fusion cuisine. Back then they called it a great way to make a young cook sweat! Enjoy.

Ingredients:
2 salmon filet
1 1/2 tbl Dijon
2 tsp rice vinegar
1/2 tsp hot sauce (optional)
salt, if needed (rice vinegars can vary in sugar and salt content)

Senin, 27 Januari 2014

SANDRA’S WILD ALASKA PICKLED SOCKEYE SALMON Jarred

Although labor intensive, you’ll be reaping rewards many times over
each and every time you open a jar and partake
of your pickled sockeye deliciousness…

Yields: (Appx. 3 Doz., 36, Pint Jars)

Curing: 24 Hrs.

Prep: 6 to 8 Hrs.

Equipment and Supplies:

- 3 cases (36) wide-mouth Mason pint jars, with lids and rims, sterilized – Important!

~~~~[I sterilize the jars using the hot setting in my dishwasher, and boil the lids and rims in water using a medium, covered, pot for 10 minutes]

- 16 qt. cooler (cleaned using hot

water, soap and Clorox)- Important!

2 large stainless steel pots with lids

1 medium stainless steel pot with lid

-Wide-mouth funnel (optional), saves clean-up time

-Kitchen towels

-Plastic wrap

-Paper towels

-Butter knife

-Ladle

-Disposable gloves (or very clean hands you’ll be washing often)

Curing:

10 Wild Alaska Sockeye Salmon

2 (4 lb.) boxes Canning and Pickling Salt (do not substitute)

1 cup dark brown sugar

Clean and fillet in half 10 sockeye (20 fillet halves). Lay two fillets lengthwise and side-by-side in bottom of cooler skin-side down, and sprinkle top flesh side of each fillet with several handfuls of pickling salt; repeat process until 2 fillets remain. Place last 2 fillets skin-side up, then evenly pour remaining pickling over all fish. Ensure fish is completely covered with salt (use more pickling salt if needed to do so). Lastly, add 2 generous handfuls of dark brown sugar sprinkled evenly over top of salt. Close lid and let cure for 24 hours for 1" thick salmon - add an additional day of curing if thicker per inch of fillets are used, while occasionally (using clean hands) to ensure fillets are not sticking to each other. (Note: Do not be alarmed, as the salt/sugar will form its own liquid and end up covering and curing all fillets.)

Once curing has taken place for 24 hours, rinse fillets in cold water.

Rinse and clean the cooler, and set aside.

Remove the skin from each fillet, and cut out the strip of bones on the diagonal. (Note: My husband starts filleting the widest end of the fillet, then while holding the meaty part down with one hand he literally ‘pulls’ the skin off down to the tail section - It’s ingenious, quick, and the flesh of the fish remains intact more so than by filleting it all the way down using a knife!)

Fill the clean cooler half full with very cold water. Cut the fish into 1” chunks, and add to cooler to began the 1-hour rinsing process; changing cold water mid-way through. Be sure to stir the fish from time to time while doing so.

Glazing (Air drying):

Place long rows of plastic wrap on counter top, with long lengths of paper towel (to prevent salt from ruining the counter surface). Drain fish chunks from water using clean hands, and place in a large bowl. Spread evenly in one layer atop paper towels on counter. Let air dry for 1 hour (you’ll see a soft skin-type glaze form, which enhances flavor and firmness quality of the final product).

Brine (2 batches):

(Note: I prepare pots of brine about 6 hours beforehand to ensure they have sufficient time to cool so theyre ready when I began the jarring process)

[Pot 1:]

8 cups water

4 cups white distilled vinegar

½ cup *organic pickling spice

1-½ cups white granulated sugar

½ cup dark brown sugar

[Pot 2:]

8 cups water

4 cups white distilled vinegar

½ cup *organic pickling spice

1-½ cups white granulated sugar

½ cup dark brown sugar

*(Note: Ive found organic pickling spice tends to be much more flavorful than typical store-bought versions, so you might consider increasing the amount per pot of brine to 3/4 or 1 cup)

Add all brine ingredients to both pots; stir to combine. Bring brine in each pot to a boil, cover, reduce heat and let simmer for 30 minutes. Let cool completely with lid on – Important! [Note: To speed up the cooling process; once the brine has cooled somewhat, carefully place entire pot(s) in sink(s) filled with cold water, just so cold water is about a quarter the way up from outside of pot bottom(s).]

Make 2 batches...

Jarring:

- Prepared fish chunks

- Prepared brine

4 large white onions, quartered and sliced into 1/8” strips

-(I keep slices covered with a damp paper towel to alleviate watery eyes)

4 large lemons, quartered, deseeded and sliced into 1/8” thick rectangles

*See Tip below for Jalapeno Pickled Salmon option

Set up an assembly line by placing all jars, mouth side up, on clean kitchen towels, including lids and rims on separate towels close by. Place

prepared onion and lemons in separate bowls close by as well; plus the brine and a ladle, and butter knife.

Begin filling jars by first placing the wide-mouth funnel over the top rim. Place a layer of fish chunks on bottom, onions, one slice of lemon; repeat until ½ full. Stir brine to distribute spices, and pour 1 ladle into jar. Continue layering ingredients as before, ending with a layer of onions and a slice of lemon to completely cover fish. Stir brine, then fill jar with ladle to within ¼” of the top of rim. Remove funnel, and run butter knife around inside edge of jar to release air bubbles. Wipe outer rim with a damp paper towel, and tightly secure jar with lid and rim. Repeat process until all jars are filled.

Label lids using a permanent marker: Pickled Sockeye, date jarred, and 6 months

out as an expiration date. Important! – Place tightly secured jars initially ‘upside down’ to cure for 7 days (to allow the spices to be evenly distributed) before eating, and then turn ‘right-side-up’ until expiration date. The pickled sockeye will keep up to 6 months from jarring date. ~ Enjoy!

~~~~~~~~~~~~~~

*Tips:

For “Jalapeno Pickled Salmon,” simply place 3 to 4 jarred pickled jalapeno slices in bottom of jars before filling with remaining above-listed ingredients.

IMPORTANT: Do not use the water-bath method to seal the jars, as the curing/cooking process is undergone when pickling. You simply store product in refrigerator up to the expiration date, not in pantry.

Sabtu, 25 Januari 2014

Grilled Salmon with Warm Bacon and Corn Relish – Its a Noun and a Verb

This grilled salmon with warm bacon and corn relish is another installment in our long-running series, “Salmon Recipes for People Tired of Salmon Recipes.” No one eats as much salmon as I do, and so I’m always on the lookout for new ways to make it seem a tad more exciting.

In the business, this is known as “elevating” it, and as you may already know, nothing elevates like bacon. It’s the helium of smoked meats. Combine that bacon with sweet, almost raw corn, and you have a relish worthy of its verb. I mean, if your not going to relish your relish, whats the point?

I mention in the video that I like the taste and texture of white corn, but prefer the sunnier appearance of yellow corn. That trade-off is always an interesting discussion, with some saying taste always trumps looks, while others will insist that the appearance effects how the flavor is perceived, so even if slightly less sweet, the golden colored one may be enjoyed more.

Like most food-related arguments, both sides are right and wrong, and I tend to oscillate between the two schools, although when in doubt, I’ll generally lean toward taste. Anyway, no matter which color corn you use, you’re sure to enjoy this new, and hopefully slightly more exciting way to serve salmon. Give it a try soon, and enjoy!

Ingredients for 2 Portions:

2 center-cut, boneless salmon filets (8-oz)

salt and pepper to taste

For the relish:

corn kernels from 2 ears of sweet corn, plus any juices

6 stripes bacon, sliced

1/4 cup green onions, white and light parts (reserve green for garnish)

1/4 cup diced red pepper

salt, pepper, cayenne to taste

2 tsp olive oil (optional depending on how much bacon fat you had)

1 or 2 tbsp rice vinegar (or other vinegar, or acid like lemon, lime, etc)

*I didn’t have any in the garden, but a little fresh tarragon is great in this too.

View the complete recipe