Recipe by Chef Tom Rummel This is a wonderfully flavoured, albeit a bit unusual, cured salmon with an unusual look to it. Fantastic sliced and served with some simple accoutrements, or on a toasted bagel with some thinly shaved red onion and cream cheese. Purple Brine: 3 heads red cabbage 3 large red onion 12 Tbsp Kosher… Continue Reading
Recipe supplied by Chef Brandon Moore Ingredients: 2 pounds of Salmon ¾ cup of Mayonnaise 2 Stalks Celery ½ of a medium yellow onion 1 ½ ounces Pickled Jalapeno 1 Lemon (zest and juice) 2 Ounces Sour Cream or Crème Fraiche 2 Dashes Tabasco Method: Liberally salt Salmon and let rest in refrigerator for… Continue Reading
Recipe supplied by Chef Kobi Perdue For the beets: Rub with oil and salt then wrap in foil and roast in a 350* oven until easily pierced with a pairing knife. Let cool In a sauce pot bring 3 cups of port wine and 1/2 cup of brown sugar to a simmer. Cook until reduced… Continue Reading
Recipe supplied by Chef Chris Teneyck Smoked fish dip 1 cup mayo ½ crème fraiche ½ cup cream cheese 1 Tbl Worcestershire 1 tsp crystal hot sauce 1 Tbl red wine vinegar 1 Tbl pickle juice 2 lemons (zest & juice) 2 stalks celery-chopped 2 Tbl chives-chopped ½ cup dill… Continue Reading
Recipe by Chef Charles Schlienger of Sway Thai Recipe yields 4 servings Ingredients: Count Unit: Red Curry Paste 100 gram Garlic (chopped) 10 gram Vidalia Onion (diced) 200 gram… Continue Reading
Recipe by Michael Ortiz Executive Chef The Grove Wine/Bar Kitchen – 6 oz filet Ora King Salmon On hot seasoned grill, place seasoned Salmon flesh side down(seasoned with sea salt & cracked pepper) for 3min. After 3 min. turn salmon 45 degree and cook salmon another 3 min ( for med. rare) Cilantro Rice 8oz. Cilantro Rice:… Continue Reading
Recipe supplied by Chef Chris Hight The FISH Two 8oz fillets of Grouper ½ cup semolina flour ½ teaspoon salt ½ teaspoon white pepper ½ teaspoon garlic granules ¼ cup clarified butter 1 tablespoon olive oil The SAUCE ¼ cup dry white wine ¼ cup chicken broth 1 teaspoon all purpose flour 3 tablespoons clarified… Continue Reading
Recipe from Chef Salum Serves 6 Ingredients 3 lbs of Prince Edward Island mussels, cleaned ½ cup of shallots, diced small ½ lb. butter 1 bottle of Chimay red beer or any dark beer salt and pepper to taste In a large pan, sauté the shallots with a little bit of oil, add the mussels,… Continue Reading
A Geraldine’s Recipe supplied by Sous-Chef Raymond Gogue _ Blackening Spice Rub 1 cup Black Peppercorns 1 cup Dill Seed 1 cup Ground Celery Seed 1 cup Dried Thyme 1 cup Dried Oregano 1 cup Granulated Onion 1 cup Granulated Garlic 2.5 tbs. Allspice 5 tbs. Salt 2 tbs. Chipotle Powder Grind everything into a… Continue Reading
Recipe by Chef Scott Curtis Ingredients 2 ea. Branzini (scaled,gutted,filet) 1/4 c. Marble potatoes (quartered) 1/4 c. Snow peas (bias cut) 2 oz. Kalamata olives, split 1 c. Poached Tomatoes Egg yolks(H.B. Grated) Whole Eggs Olive breadcrumbs 1 sprig Dill, Fresh 1 tbl. Bacon Fat Directions 1. Dip Branzini Filets in… Continue Reading
