Salmon Oscar (Classical)

Salmon Oscar (Classical)



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


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.


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

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!


Dark Chocolate Tea Truffles

Dark Chocolate Tea Truffles

  • 24 oz. dark chocolate, cut in small chunks
  • 12 oz. heavy cream
  • 1 oz. Lapsang Souchong whole leaf tea
  • 4 oz. corn syrup
  • 4 oz. unsalted butter
  • 1 t. roasted sesame oil
  • 4 oz. sesame seeds, toasted until fragrant and light golden-brown
  • Cocoa powder, as needed

1. Put chocolate in heatproofstainless-steel bowl.

2. In heavy saucepan, bring cream and tea leaves to a boil. Remove from heat; allow to stand about 5 minutes. Pour through fine-meshed sieve; reheat to a simmer. Add corn syrup, butter and sesame oil; bring to a boil. Remove from heat. Pour over chocolate in bowl; stir to melt chocolate fully. Allow to cool slightly. Scoop onto parchment paper-lined sheet. Refrigerate until firm, 2-3 hours.

3. Ball generous teaspoons of mixture; shape. Coat each truffle in sesame seeds and/or cocoa powder.

Keep chilled until 15 minutes before service.


80-100 Pieces

Reprinted with permission from the American Culinary Federation:The National Culinary Review, October 2016. For more delicious recipes visit www.acfchefs.org

Roasted Vegetable Lasagna

Roasted Vegetable Lasagna

  • 1 stick butter
  • 6-8 T. flour
  • 2 cups heavy cream
  • 6 cups tomato sauce, divided
  • ¼ cup grated Parmigiano-Reggiano cheese
  • ¼ cup grated Romano cheese
  • 1 red pepper
  • 1 yellow pepper
  • 1 seeded zucchini
  • 1 seeded summer squash
  • ½ white onion
  • ½ red onion
  • Olive oil, to coat vegetables
  • Salt and pepper, to taste
  • 1 small bag cleaned spinach
  • 1½ boxes lasagna sheets
  • 1 lb. shredded mozzarella

1) To make bechamel: Melt butter in small saucepan over low heat. Add flour; cook for 5 minutes, stirring constantly. Whisk in cream slowly, until mixture thickens. Strain into large bowl; cool. Mix cooled bechamel with 5 cups tomato sauce, Parmigiano-Reggiano cheese and Romano cheese.

2) Medium-dice red pepper, yellow pepper, zucchini, summer squash, white onion and red onion; toss with olive oil and salt and pepper. Roast at 350ºF for 20 minutes until tender. Add spinach. Cool vegetables.

3) Cook lasagna sheets in large pot of boiling salted water for 8-10 minutes, or until al dente. Strain; rinse under cold water. Pat dry with kitchen towel; drizzle with olive oil.

4) In greased 9×13-inch baking dish, layer lasagna as follows: tomato mixture, lasagna sheets, vegetables, mozzarella, tomato mixture. Repeat at least four times until reach top of baking pan. Add remaining cup tomato sauce; top with mozzarella.

5) Cover with aluminum foil; bake at 350ºF for 50 minutes. Remove foil; continue baking for 20 minutes, untilcrust is golden. Remove from oven; rest about 20 minutes before slicing.


6-8 servings

Reprinted with permission from American Culinary Federation: Credit: Antico Forno, Boston
The National Culinary Review, January 2016

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