fbpx
Salmon Oscar (Classical)

Salmon Oscar (Classical)

Salmon Oscar (Classical)

Ingredients

 

Salmon Oscar (6 portions):
6 each salmon fillet, 6 ounce
1 ½ bunch asparagus spears, jumbo, bottoms cut off, stems peeled
6 ounce crabmeat, jumbo lump

Bearnaise Sauce:
½ t cracked peppercorns
1 T tarragon, fresh chopped
3 each tarragon, stems
2 ounce tarragon vinegar
1 ½ ounce white wine
2 ounce water
6 ounce yolks (about 8 each)
16 ounce butter, unsalted, melted
as needed kosher salt
as needed pure ground white pepper
2 T tarragon, fresh chopped
1 T chervil, chopped

Instructions:

Salmon Oscar (6 portions):
Season salmon fillets with kosher salt and pure ground white pepper. Sear salmon fillets (presentation side down first) in sauté pan with clarified butter until golden brown; turn over until golden brown. Remove from sauté pan and place on sizzle platter, continue to cook in the oven until desired temperature is achieved. / Place peeled asparagus tops in salted boiling water. Once tender remove from water, toss with melted butter, season and plate. / Toss jumbo lump crabmeat with chopped parsley, butter, kosher salt, pepper. Arrange all ingredients on the plate and finish with bearnaise sauce.

Bearnaise Sauce:
Combine peppercorns, tarragon (chopped and stems) and tarragon vinegar; reduce over medium heat until sec (almost dry). Add wine and water. Strain through chinois into stainless steel bowl. Add egg yolks to water mixture and place over water bath. Whisk constantly until thickened and ribbons form. Stream in warm butter until incorporated. Season with salt, pepper, tarragon and chervil. Serve warm.

Yield

6 servings

Reprinted with permission from the American Culinary Federation and Credit: Chef Lance Cook, CEC, CCA
The National Culinary Review, September 2019

Cooking and Healthy Eating with Von Miller

Cooking and Healthy Eating with Von Miller

Cooking and Healthy Eating with Von Miller

Join NFL star Von Miller as he takes the Celebrity Sweat team into his kitchen to talk all things healthy eating and meal prep

Try his yummy Cashew Cream and Fruit!Ingredients: -4 cups of soaked cashews -Cup of Water -Half a cup of coconut oil -Half a cup of lemon juice -Maple Syrup -Vanilla Bean Paste -Lemon Dust -Organic Honey -A pinch of salt THATS IT! ENJOY!

 

Peach Melba

Peach Melba

Peach Melba

Ingredients:

French Vanilla Ice Cream
Yield:
Milk 227g
Cream 227g
Sugar 113g
Egg Yolks 128g
Vanilla Bean, split and seeded ½ each
Pinch Salt

Raspberry Sauce
Yield: 138g
Raspberry Puree 114g
Sugar 29g
Cornstarch 3.5g

Poached Peaches
Yield: 4 portions
Sugar 170g
White Wine 340g
Water 170g
Fresh Peaches 2 ea

 

Instructions:

French Vanilla Ice Cream

Prepare ice water bath. Scald milk, cream and vanilla bean; seeds and pod. Cover and steep for 5 minutes, bring mixture back to a scald. Place yolks, sugar and salt in a medium sized bowl and whisk together. Once liquid has returned to a scald, slowly temper milk into yolks using a whisk by adding ¼ of the mixture at a time to the yolks. Once tempered, return mixture to the pot and cook on low heat, stirring constantly with heat resistant spatula until mixture reaches 170-180?F, immediately strain and cool over ice immediately.
Once cooled, Freeze in ice cream machine according to manufacturer’s directions.

Raspberry Sauce
Place the cornstarch in a small bowl with 25g of the puree, whisk together to make a slurry. In a small pot, boil the remaining puree and sugar. Once the puree reaches a boil, stir the slurry into the boiling mixture and boil for one minute. Remove from heat and cool before using.

Poached Peaches
Place sugar, water and white wine in a medium sauce pot and heat to dissolve the sugar. Meanwhile, slice peaches in half and remove the pit. Once the sugar has dissolved, place the peach halves in the liquid and cover with a piece of parchment or cheesecloth and bring to a gentle simmer, keeping a close eye not to boil the mixture. Check the peaches after 10 minutes using a pairing knife or cake tester. The pairing knife should easily slide into the peach but have some resistance indicating it has reached the desired doneness. Remove peaches from the liquid and cool on an ice bath.

To Plate:
Using a pastry brush, brush the raspberry sauce up the side of wine glass.
Add poached peaches and a quenelle of vanilla ice cream.
Finish with a sugar nest. Serve immediately.

 

Reprinted with permission from the American Culinary Federation and Credit: Recipes by Jaime Schick, Photographs by Jean-Luc Derron Student Assistants: Amanda Stabile, Jessica Jones, Maya Rodriguez
Sizzle, Winter 2019

Modern Fried Chicken

Modern Fried Chicken

Modern Fried Chicken

From the Chef
“[Fried chicken is] a good candidate to be made modern,” Ford says. “We kinda miss that mark as chefs when we transition something that ties into a really great memory from Mom. It can lack that personality.”

“To give the dish the homage it deserves while maintaining its “spirit,” Ford drew inspiration from his surroundings (as generations of Southern cooks have done before him). “It makes the most sense to me to use the closest available local ingredients,” Ford says. “The South, in season, has some amazing produce and products. I wanted to highlight those things.”

“He puréed the collard greens in a blender with some chlorophyll. After marinating the chicken, he treated it like a galantine and poached it in a combi oven, then fried it.

“I used the same process of breading and frying that I would have normally done,” he says. “I cut the vegetables a little bit smaller than I normally would. I consider the modern a little more refined — instead of larger pickled vegetables and bigger chunks that require the guest to use a fork and knife, I carved the veggies a little more.”

Ingredients

1 Chicken, whole
16 oz. (480 g) Fried Chicken Marinade
2 oz. (60 g) Activa
16 oz. Creole Eggwash
32 oz. Fried Chicken, flour
For Marinade
2 Eggs
40 g Powdered Mustard
100 g Cajun Spice
1 Gal. Buttermilk
50 g Oldbay
20 g Onion Powder
20 g Garlic Powder
15 g Black Pepper
50 g Salt
For Collard Greens
1 case Collard Greens, Cleaned and Trimmed
2 Yellow Onion, Medium Dice
1 lb. Bacon, Ground
2 oz. Garlic, minced
32 oz. Chicken Stock
48 oz. Honey
16 oz. Apple Cider Vinegar
6 g Crushed Red paper
For Pork Rinds
8 oz. (224 g) Fresh Pork Skin
For Hot Sauce, Buerre Blanc
8 oz. Franks Hot Sauce
2 oz. White Wine
8 oz. Butter, Whole

Instructions:

1. Bone Chicken as for galentine, remove the thigh bone but leave the leg bone in. Split the bird into 2 halves.
2. Marinate the chicken in the marinade overnight.
3. Season the inside of each chicken, dust with TG.
4. Roll the chicken into a roulade using saran wrap and tie.
5. Poach or Steam the roulades to an internal temperature of 142°F, hold for 1 hr. Preheat frier to 300°F
6. Remove the roulades to an ice bath and chill completely.
7. Remove the plastic from the roulade and roll in the flour.
8. Roll the roulade in eggwash, then back in flour.
9. Carefully drop chicken into the frier to brown and heat.
Allow to rest, then carve.

For Marinade
1. Combine Dry Ingredients
2. Add Buttermilk

For Collard Greens
1. Render Bacon until crispy.
2. Add onions and garlic and saute until translucent. Add and saute for an additional minute.
3. Deglaze with apple cider vinegar and chicken stock.
4. Add collard greens and honey and simmer, stirring frequently until tender.
5. Adjust seasoning as needed with more vinegar, honey, salt

For puree
Take 3 cups of collard greens & cook in pressure cooker 30 minutes. Chill until cold.
Add 4 oz. blanched spinach & puree until smooth.
Season with hot sauce, salt and pepper, pass through chinoise.

For Pork Rinds
1. Steam 12 hours at 185°F.
2. Let cool, scrape off all the fat and cut into 4″x4″ squares.
3. Place in a food dehydrator at 120°F over night.
4. When needed, fry at 375°F until crisp and puffed.
5. Season with Cajun seasoning & salt.

For Hot Sauce, Buerre Blanc
1. Reduce sauce by half.
2. Add white wine.
3. Heat back to just below a simmer.
4. Whisk in butter as for buerre blanc.

Reprinted with permission from the American Culinary Federation and Credit: Gerald Ford, CMC, Ford Plantation
National Culinary Review, July 2019

Founders Pie Pizza

Founders Pie Pizza

Founders Pie Pizza

Ingredients

Ingredients
Cornmeal, as needed
11 oz. The Rock’s Signature Hand-Tossed Pizza Dough
½ oz. extra virgin olive oil
3 oz. The Rock’s Signature Pizza Sauce
¹/8 oz. Grande Romano cheese
4 oz. Grande mozzarella
2 oz. sliced pepperoni
2½ oz. sweet sausage links
3 oz. ricotta cheese

Instructions:

Method: Sprinkle cornmeal on pizza peel. Stretch dough to fit peel, leaving 1 inch around perimeter of dough. Spread oil evenly over dough. Spread pizza sauce evenly over dough, leaving 1 inch of dough at edge. Sprinkle Romano cheese over sauce. Top with mozzarella cheese. Place pepperoni slices evenly over cheese. Break sausage links into pieces; place over pepperoni. Place pieces of ricotta evenly over pizza. Put in hot wood-fired oven; bake, turning periodically, until golden-brown.

Yield

1 pizza

Reprinted with permission from the American Culinary Federation and Credit: The Rock Wood Fired Pizza & Spirits, Auburn, Wash.
The National Culinary Review, February 2010