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!


Lemon Poppy Seed Biscotti

Lemon Poppy Seed Biscotti



  • ¼ cup (60 mL) split red lentils
  • ½ cup (125 mL) butter, at room temperature
  • ¾ cup (175 mL) granulated sugar
  • 1 large egg
  • 1 lemon, finely grated zest plus juice
  • 2 cups (500 mL) all-purpose flour
  • 1 tsp (5 mL) baking powder
  • ¾ tsp (1 mL) salt
  • 1/3 cup (75 mL) poppy seeds
  • Lemon Drizzle
  • ½ cup (125 mL) confectioner’s sugar
  • 1 Tbsp (15 mL) cream
  • 2 tsp (10 mL) lemon juice

1. Preheat the oven to 350°F (180°C).

2. Bring 1 cup (250 mL) of water to a boil in a small saucepan; add the lentils and cook for 12 minutes, or until very soft. Drain well and set aside to cool slightly.

3. Into the bowl of a food processor, place the butter, sugar, egg, and lemon zest and juice. Add the lentils and pulse until well blended and smooth. It may look curdled–that is fine.

4. Add the flour, baking powder, and salt and pulse until the dough begins to come together. Add the poppy seeds and pulse once or twice, then carefully remove the dough and knead it once or twice with your hands. If it is really sticky, do this on a well-floured surface, incorporating a little more flour into the dough.

5. Place on a parchment-lined baking sheet and with dampened hands, shape into 12-14 inch (31-36 cm) long log, and then flatten to 3-4 inches (8-10 cm) wide. Bake for 25-35 minutes, or until pale golden and set. Remove from oven and let cool completely.

6. Reduce the oven to 275°F (150°C). Once the biscotti log has completely cooled, slice on a slight diagonal into ½-inch thick slices and return to the baking sheet, sitting them upright, spaced at least one inch (2.5 cm) apart. Return to the oven for 30 minutes, or until crisp, pale golden and dry.

7. Whisk together the confectioner’s sugar, cream, and lemon juice. Drizzle over the cooled biscotti and leave until set.


18 servings

Credit: Courtesy of Canadian Lentils

Reprinted with permission from the American Culinary Federation

Grilled Fruit Kabobs

Grilled Fruit Kabobs

  • 12 skewers
  • 4 cups assorted cubed fruit
  • 1 tablespoon canola oil
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon

1. Preheat a grill or grill pan to medium-hot.

2. Thread fruit cubes evenly onto the skewers, alternating the fruit varieties.

3. In a small bowl, mix together honey, vanilla extract, and ground cinnamon.

4. Lightly brush the kebobs with oil and place on the grill. Cook for 3 to 5 minutes per side, basting with the honey mixture until you see grill marks. Remove from grill and brush with any remaining honey. Serve warm.

Reprinted with permission from the American Culinary Federation and Chef & Child Ingredient of the Month, October 2015Reprinted with permission from the American Culinary Federation and Credit: Mollie Katzen, Cookbook Author/Artist
The National Culinary Review, February 2010