| |
|
Slammin
Salmon Extravaganza
easy to moderate
|
|
|
Bob's award winning 3rd book will
help you transform everyday ingredients into a dining
adventure, and turn you into a culinary hero amongst
your friends and family.
|
|
 |
You’ve got to love a fisherman who
is articulate, funny and a good cook. My host for this episode
is all of the above—not to mention a guy who loves to fish.
Believe it or not, for his summer vacation, he took his wife
and kids fishing. |
|
 |
| |
 |
|
|
| 3 |
|
|
medium-size
beets, tops trimmed. |
| 2 |
|
|
teaspoons
olive oil |
| 1 |
|
|
teaspoon
balsamic vinegar |
| 1 |
|
|
lteaspoon
freshly squeezed orange juice |
| 2 |
|
|
teaspoons
fresh tarragon (optional), stems discarded before measuring,
chopped finely |
| 1/4 |
|
|
teaspoon
freshly ground black pepper |
| 1 |
|
|
ounce strong
goat cheese, diced into 1/8-inch cubes |
| 1/2 |
|
|
cup toasted
hazelnuts or walnuts |
| 2 |
|
|
Belgian
endives, separated and washed (If you cannot find endives,
replace with the very inside section of a head of romaine
lettuce or good old reliable Ritz crackers.) |
| |
|
|
|
|
|
|
| |
|
|
|
| 1 |
|
|
Bake whole,
unskinned beets for 11/ 2 to 2 hours at 425°F (longer
if they are more than 3 inches in diameter). To avoid
a messy oven, place a sheet of aluminum foil on the rack
below to catch the natural juice drippings. |
| 2 |
|
|
Remove from
oven and allow to cool. |
| 3 |
|
|
Peel off
and discard skin. Then slice and dice beets finely. |
| 4 |
|
|
Combine
oil, vinegar, orange juice, pepper, and tarragon in a
bowl. Add beets, cheese, and nuts and toss gently. |
| 5 |
|
|
To serve,
spoon a tablespoon of beet salad onto each endive leaf. |
| |
|
|
|
|
|
|
| |
|
|
|
| 3/4 |
|
|
cup maple
syrup |
| 1/4 |
|
|
cup soy
sauce |
| 4 |
|
|
6-ounce
salmon fillets, skin removed |
| 1/4 |
|
|
cup coarsely
ground black pepper (Grind it yourself, or purchase "cracked"
pepper at your grocery store.) |
| 1/2 |
|
|
teaspoon
peanut (or other vegetable) oil, or a spritz of oil spray |
| |
|
|
|
|
|
|
| |
|
|
|
| 1 |
|
|
In a zip
lock bag or a small deep bowl, mix maple syrup and soy
sauce. Arrange fillets so that marinade completely covers
fish. Marinate in the refrigerator for as long possible
(a minimum of 4 hours, but ideally 24 hours to do it justice). |
| 2 |
|
|
Preheat
oven to 500°F. |
| 3 |
|
|
Rub oil
on a 10 x 10-inch sheet of aluminum foil. |
| 4 |
|
|
Place pepper
on a small plate. Remove salmon from marinade and pat
top side only into cracked pepper to coat. Place fillets,
pepper side up, on foil. |
| 5 |
|
|
Bake on
the top rack of the oven for approximately 7 minutes.
(Syrup may cause fish to smoke when cooking—don’t
be alarmed.) Salmon can also be grilled directly over
hot coals for about 3 minutes per side. But don’t
even think about using a microwave. Avoid overcooking
the fillets. Salmon is best when the color has turned
to a pale pink, but the fish is still moist throughout.
Serve immediately on warmed plates. |
| |
|
|
|
|
|
|
| |
|
|
|
| 8 |
|
|
ears of
corn, husked
|
| 2 |
|
|
tablespoons
butter (optional) |
| 1/4 |
|
|
teaspoon
chipotle chili powder (optional) |
| |
|
|
Salt and
freshly ground pepper to taste |
| |
|
|
|
|
|
|
| |
|
|
|
| 1 |
|
|
Using a
sharp paring knife, start at the top of the cob and score
the middle of each row of kernels. The object here is
to puncture the individual casings so that it is easier
to force out the contents (as described in step 2). The
depth of the incision, as well as your ability to slice
a straight line, is of no consequence. |
| 2 |
|
|
Grab your
largest pot and a common dinner knife. Hold the cob inside
the pot. Starting at the top of the cob, run the back
side of the blade down the cob, using pressure to force
out the meat and milk from the casings. Be forewarned,
this is a messy job (hence the pot) that requires a healthy
amount of muscle power. If possible, do this outdoors. |
| 3 |
|
|
Discard
the cobs and transfer the corn mash to a smaller pot.
If you decide to add butter and/or chipotle do it here.
Warm over a medium heat for a few watchful minutes, stirring
frequently. If you warm corn for too long, or over too
high a temperature, the natural liquids will evaporate
and the corn will become gooey. |
| 4 |
|
|
Season with
salt and pepper, and serve immediately. |
| |
|
|
|
|
|
|
| |
|
|
|
| 1 |
|
|
tablespoon
butter
|
| 1 |
|
|
ripe pear,
peeled, cored, and sliced thinly (If a ripe pear cannot
be found, sauté
slices in a tablespoon of butter over medium heat for
5 minutes, or until tender. Or use canned pears.) |
| 3 |
|
|
ounces Stilton
cheese, sliced or crumbled finely |
| 4 |
|
|
slices raisin
bread (ideally, cinnamon raisin) |
| |
|
|
|
|
|
|
| |
|
|
|
| 1 |
|
|
Divide ingredients
in half and assemble two pear-and-Stilton "sandwiches." |
| 2 |
|
|
Melt butter
in a sauté pan over medium-low heat. |
| 3 |
|
|
When butter
is fully melted, place both sandwiches in pan, cover,
and grill for 2 minutes per side, or until browned like
a conventional grilled-cheese sandwich. Keep a watchful
eye on the pan when grilling the dessertwich; raisin bread
will begin to burn only moments after it is browned to
perfection. |
| 4 |
|
|
Remove from
pan and slice each sandwich diagonally into four triangles.
Serve immediately (ideally with port). |
| |
|
|
|
|
|
|
