Broiled Salmon Glazed with Dijon and Rice Vinegar, circa 1988 - Do two ingredients count as a "recipe?"

I was just starting my first day at the Carnelian Room; a huge, busy kitchen at the top of the Bank of America Building in San Francisco. I was very young, and very nervous, and wanted my debut to go as smoothly as possible. Luckily I was assigned to the Fish Station, which was run by a very nice fellow named Phil. He told me that all he needed me to do was make the salmon for a banquet that night.

He said it was a French/Asian style salmon dish made with Dijon and rice vinegar. I was told to "grill off" (mark on the grill, but not cook all the way) the salmon filets and get them set up on sheet pans. No problem. It took about an hour or so, but I did a nice job and they looked great with their perfect diamond shaped grill marks (10 and 2’oclock, for you Culinary students out there).

Then he told me to make the glaze for the salmon. I asked him where the recipe was. He laughed and said there wasn't one. He was going to tell me, and I was going to remember it, or it would be my last night there. I was starting to sweat and pulled out my little note pad I always kept in my pocket (another tip for you cul students, always have a pen and paper) so I could write the recipe down. He said something to the effect of “put that f**king thing away!” He said if I couldn't remember this recipe then I had no place being in a kitchen. Then he said, take a quart of Dijon and mix it with a quart of rice vinegar, and brush it on the salmon. That was it; half Dijon, half vinegar. We both had a laugh and I realized this was a very mild rookie hazing I had just endured.

Anyway, this simple two-ingredient combo is a really great salmon glaze. The sugar in the seasoned rice vinegar caramelizes under the broiler, and the sweet, salty vinegar works perfectly with the tangy mustard. While the original, circa 1988, only had two ingredients I've added a couple of optional things, some Sriracha hot sauce and a pinch of salt. Nowadays they call this fusion cuisine. Back then they called it a great way to make a young cook sweat! Enjoy.



Ingredients:
2 salmon filet
1 1/2 tbl Dijon
2 tsp rice vinegar
1/2 tsp hot sauce (optional)
salt, if needed (rice vinegars can vary in sugar and salt content)

Spaghetti with Red Clam Sauce - One of my "Go To" Favorites

There are certain recipes all cooks have that form the base of their culinary repertoire. These are recipes that are fast and easy, that they can create from memory, with no notes, in any kitchen, for any group, any time of the year. Some Chefs refer to these as their "go to" dishes. This red clam sauce is one of my "go to" recipes.

It's incredible simple to make (much easier than saying "canned clams" as you'll hear in this clips running gag). It takes about 15 minutes start to finish. It's bursting with flavor, yet only uses a few ingredients and except for crushing a couple cloves of garlic, requires no prep. This sauce is great on any pasta, but I enjoy it best on angle hair or spaghetti. And, yes, I DO put some Parmesan on my clam pasta, thank you very much. Never say never when it comes to food. Some Chefs (fascists) say you can never put cheese on seafood pasta, never, ever, never. Well, while I agree that Parmesan would not be a great choice on some seafood pastas using very light, delicate varieties of fish and sauce. On this red clam sauce and its strong, bold flavors and meaty clams, the Parmesan tastes wonderful, and no one can prove me otherwise.

Please note while watching the video recipe the secret to what I think makes a great pasta dish. Under-cook the pasta by a minute, drain it, add it back to the pot (off the heat of course) and pour over the hot sauce, cover and let everything meld together for a few minutes. The hot sauce and steaming pasta will finish cooking and the pasta will absorb all those amazing flavors. I can't believe it when I see a plate of plain pasta with the sauce just ladled over! Anyway, give this a try and maybe it will become one of your "go to" recipes. Enjoy!

1 pound pasta
2 cans (6.5 oz) chopped clams in juice
3 cups tomato sauce (plus 1/4 cup water to rinse jar)
1 cup good white wine
1 tbl anchovy paste or 2 fillets
3 cloves garlic
1 tsp red pepper flakes
2 tbl capers
2 tbl olive oil
Parmesan to taste
salt and pepper to taste
fresh herb to taste, basil or Italian parsley

Wild Halibut Steaks with Warm Bacon Dressing – Mmmmm….Bacon

Yes, it’s true what they say, bacon makes everything tastes better. Even bacon tastes better with bacon. Recently I saw an online lecture by a woman who makes specialty chocolates and she had actually done chocolate with bacon. So, now it’s really official, bacon goes with everything! By the way, I plan on posting her lecture, which I found equally inspiring and perplexing, but that’s for another day.

Today we’re making a very simple warm bacon dressing to go over some pan cooked halibut. With just a few ingredients, and a very simple procedure, we’re going to produce some amazingly delicious results. The smokiness of the bacon is such a great match with the meaty halibut, and the slightly sweet/sour profile of the fresh lemon and rice vinegar brings this all together. Usually at this point I tell you a few ways you can alter the recipe to match your personal tastes…forget that. Make this exactly like I show you. Enjoy!



Ingredients:
2 halibut steaks (about 3/4 to 1 inch thick)
1/2 lemon
1/3 cup seasoned rice vinegar
4 strips of bacon
fresh parsley to taste (about 1/2 bunch for me)
salt and pepper to taste
* I served this on baby romaine, but any greens would be nice

Broiled Salmon glazed with Romesco Sauce – aka Salmon glazed with “whatever”

Today’s video recipe will expose one of the great faux-gourmet tricks of all time. In the back of everyone’s refrigerator there is usually a collection of dressings, sauces and condiments. Many are almost gone, containing just a few tablespoons, yet you just couldn’t bring yourself to throw it away the last time you cleaned out the fridge. Thank goodness you didn’t! These last few spoons of “whatever” spread on some fresh wild salmon filets and then glazed under a hot broiler can produce some amazing “gourmet” results.

In this video recipe I used one of my favorite condiments, Romesco sauce, which is a spicy Spanish roasted red pepper and almond pesto type mixture. You may have seen me use this in a delicious stuffed summer squash recipe a while back. But, as you’ll hear me say in the clip, this can be done with almost anything; salad dressings like balsamic or lemon pepper, almost any aioli or mayo based sauce, any style bbq sauce, even pesto or olive tapenade will work. Since salmon goes so well with so many flavor profiles you have lots of options. The only thing to be careful with would be something that has a very high sugar content, which may burn before the salmon is cooked, since we are broiling the fish. If you do use something like a honey mustard dressing, you may want to cook it a little further away from the heat.

After watching this recipe, please, go out and buy some wild salmon (frozen is fine!) and go hunting in the back of your fridge. I would love to read your comments on what you found and used and how it came out. Enjoy!



Ingredients:
2 six ounce salmon filets
salt and pepper to taste
3 tbl of romesco sauce, or “whatever”
*broil under high heat for 6-10 minutes until sauce is glazed on and salmon is cooked

Prosciutto Wrapped Prawns – Sorry Pancetta, we’ve met someone else

Yes, another "I'm still in New York" re-run, but as soon as I'm done with this post I'm going to finish editing a very nice Key Lime Pie recipe that my Mom made today. It's an old family tradition, 2 days before any major shoulder surgery the patient makes pie for good luck. This pie will go perfectly with the Prawn recipe below. This was originally posted here way back in February, so keep in mind none of the new A/V equipment was around then. It's really easy, and can be done on the stove top or on a grill. Enjoy!

One of my favorite summer time food moments is that first perfectly sweet, ripe and juicy melon, wrapped with a thin slice of Prosciutto. This recipe is inspired by that same combination, only this time the cold sweet melon is being replaced by hot sweet prawns.

I’ve seen this dish on many menus, but the prawns are usually wrapped with Pancetta (Italian bacon). I find that Prosciutto works so much better since it cooks, and crisps up faster, and allows for us to not over cook the prawn. The Pancetta is usually thicker and fattier and by the time it’s cooked through the prawns are overcooked, and have suffered severe “shrinkage.”

Please note in the clip I don’t salt the prawns before wrapping. When we pan sear the skewered prawns, the salty Prosciutto is all the seasoning we need. Also, watch for a trick I’ve used several times before, using a smoked paprika to give the final product a “char-grilled” character.

As far as seasoning, I went very minimalist this time. Other additions to this recipe can include garlic, hot peppers, and fresh herbs like basil or tarragon. I love serving this on “beans and greens” (pictured in photo above) which is a side dish I learned from my Uncle Bill and can be seen here!


Ingredients:
1 pound prawns, peeled and de-veined
1 tsp smoked paprika
1 tbl orange or tangerine zest
2 tbl olive oil
8 thin slices of Prosciutto

“Hot Smoked” Salmon – Fresh Fish, Old Coals, and a Squeeze of Lemon

This video recipe was actually thrown together after some testing I did filming in outdoor light, and also some more tests using the new digital camera. I had just grilled some chicken and vegetables, and wanted to try to “hot smoke” a couple of salmon filets with the left-over and quickly fading coals. I had already soaked some wood chips that I never ended up using for the chicken, so I was ready to go. I figured I would bring the camera outside and experiment while I smoked the salmon. Well, when I was done, the clips turned out better than I expected, so I edited it together. While not my best work, it still turned out pretty good.

One thing I didn’t film was how to fold up an aluminum foil “pan” hold the filets, but I’m sure you can manage that once you watch the clip. Just be sure to use 5 or 6 layers so it’s nice and sturdy. The rest of the clip is pretty easy to follow, and really is a nice trick to use those dying coals for one more gourmet application.

The term “hot-smoking” refers to a higher heat method, using wood chips to smoke and cook fresh fish in a relatively short time. “Cold-smoked” salmon (the softer, buttery textured kind you get at the deli) is cured first and then smoked at much lower temperatures. It is almost impossible to do at home since the low and even temperature is extremely hard to control. Of course, we solved this problem with the now famous “Smoked Salmon “Gravlox” video recipe clip I did a few months ago. If you want to create a “cold-smoked” style cured salmon check out that clip. It works great! But this time it’s all about the hot-smoked method. Enjoy!



Ingredients:
2 six-ounce salmon filets
salt and pepper to taste
fresh lemon
wood chips soaked for at least 1 hour
heavy duty foil

California Spring Rolls – I used imitation crab, for real!

I get the occasional request for a sushi demo. I usually tell the viewer (politely of course) to go out for sushi and leave me alone. Properly made sushi is an art and take decades of practice to master. Now, of course I could fake my way through a simple California Roll, which is just the basic crab, rice and avocado rolled up in a Nori seaweed wrapper. But, even that requires properly cooked short-grain sushi rice which is quite easy to mess up at home. So I came up with this idea to combine the components of the California Roll and present it in Spring Roll form. If you saw our Chicken Caesar Spring Roll clip, you saw how easy (and healthy) spring rolls are. They are fast, beautiful, and perfect for the summer, when you just don’t want go anywhere near the stove. These rice paper wrappers are found in any store that sells dry Asian noodles, which is every large grocery store. You’ve never seen them because you’ve never looked for them; they’re on the bottom shelf.

Regarding the imitation crab I used for this recipe clip. If you’ve never thought about using it, it’s time to give it a try. Imitation crab has come a long way since it hit the market many years ago. It used to be fairly low quality; a little bit of Pollock, a lot of vegetable starch and other fillers, and probably a dose of good old Red Dye #2. Well, these days there are some very good quality varieties to choose from. READ THE LABELS! As I show in the clip, while still made mainly from Pollack many are also flavored with many different “real” fish and shellfish extracts including scallops, lobster, salmon, etc. It’s also a fat free food!

You may be surprised to know that many Sushi Bars actually use this higher quality imitation crab in their California Rolls, as the real crab would be cost prohibitive. Trust me, if you’re paying $2.75 for that California Roll, you’re not getting fresh Dungeness crab! Can you tell the difference? I hope so. There is nothing like fresh, sweet crab. But that doesn’t mean you shouldn’t also use the imitation crab for recipes like this. It’s inexpensive, delicious, and if you read the label, pretty nutritious. By the way, stay tuned for the very simple Wasabi dipping sauce I used along side these. Enjoy!



Ingredients:
spring roll wrappers (aka rice paper rolls)
imitation crab (flake style)
ripe avocado
shredded cabbage
red leaf lettuce

Shrimp and Vegetable Couscous – Ancient and Easy

Couscous is a tiny, granular type of wheat pasta, which is as delicious, as it is simple to prepare. It’s origins go back thousands of years and while usually considered a Moroccan dish, this is also a staple in Algeria, Tunisia and Libya. The amazing thing about couscous is how fast it “cooks,” and how versatile it is. This is one of those recipe clips that should give you lots of ideas regarding ways to vary it to create your own combinations. By the way, this is the “home” version, the real traditional method used to cook this dish uses a steamer called a “kiska,” sometimes called a “couscoussier” in French cuisine.

A few very important keys as you watch the clip: Make sure the “grains” of the couscous are coated with the olive oil, as this will keep it fluffy and separate. Also, as soon as you pour the hot stock over the couscous, wrap with foil IMMEDIATELY and TIGHTLY, and don’t touch it for 5 minutes! Most supermarket couscous will call for the basic 1 to 1 ratio of stock to dry couscous, but be sure to read the instructions.



Ingredients:
2 Cups Couscous
2 1/3 Cups Cold Water
1 Pound Raw Shrimp (With Shells)
1/2 Cup Diced Tomato
2 Green Zuchinni
1 Eggplant
1/2 Bunch Tarragon
1/2 Bunch Dill
Pepper
Salt
Cayenne
1/3 Cup Olive Oil
Lemon To Garnish

Pan Seared Perch with Fried Capers and Roasted Tomato Balsamic Vinaigrette

The most common request I get for recipes are “easy fish recipes.” Well, here’s one that’s not only easy, but healthy and very tasty. I’m using Perch here, but almost any thin, flaky fish will work. I am a big fan of the “fresh-frozen” fish case at the market. The fish is frozen as soon as it’s caught on the boat, and stays that way until I decide to cook it. Many times what you are buying as “fresh” at the market is not so fresh. Sure, it’s never been frozen, but it traveled from the boat to the processor, to the market, and then maybe sat in the case for a couple days. So don’t confuse fresh with always better.

This video recipe clip is only the fish with the fried capers and brown butter. The sauce, Roasted Tomato Balsamic Vinaigrette, and the cold salad, Stellette Pasta with Spring Peas and Lemon, will both be demonstrated on the site this week. Sorry for the tease, but today, it’s all about the Perch. The key pre-searing technique to pay special attention to is the small cuts or “scores” I make on the Perch’s skin. This keeps the fish from curling up and also allows the flavor of the butter and capers to really get into the filet. The small filets I used only took a couple minutes on each side, so you’ll have to adjust if you used another fish like sole, or tilapia, etc. Bye the way, even though I use a good amount of butter in the pan, very little actually makes it on to the plate. Enjoy!



Ingredients:
boneless Perch filets, skin-on
2 tbl butter
2 tbl capers
salt and pepper to taste

View the complete recipe

Served with Roasted Tomato Balsamic Vinaigrette, and Stellette Pasta Salad with Spring Peas and Lemon. Recipes for both to follow this week, so stay tuned!

Smoked Trout Spread with Watermelon Radish – Who needs talent when you have cool ingredients?

I like smoked salmon. I really do, but I’m bored with it. Been there, done that…although I decided not to get the t-shirt. So, while shopping last weekend I put down the smoked salmon and picked up a smoked trout filet. In almost any store that sells smoked salmon, you’ll also most likely see a package of smoked trout. This under-used product produces quite a nice smoked fish spread, and can be used in any way you’d use smoked salmon. In fact, many prefer the slightly sweeter and more subtle flavor.

I think you’ll also enjoy the interesting watermelon radish garnish I came up with. This radish is very common in the better produce markets in California, and I hope you are able to find some. Now, I’m not saying I’m the only chef that has thought of using black sesame seeds to make it look like slices of watermelon, but since I haven’t seen anyone else do this, I’m taking credit!



Ingredients:
4 oz smoked trout
2 sprigs fresh tarragon
1/2 lemon
1 cup cream cheese
black pepper and cayenne to taste
watermelon radish (or regular radishes)
black sesame seeds

Crab, Artichoke and Potato Croquettes – Three of my favorites go Dutch

The croquette is originally a French concoction, but thanks to a Dutch baker named Kwekkeboom it was introduced to the Netherlands where it grew in popularity. He fell in love with the crisp French version, and began producing croquettes filled with beef and other meats and vegetables. In fact, Croquettes are so popular in the Netherlands that McDonalds sells a version in a bun: called the McKroket. No, I’m not Mc’Kidding.

This version is incredibly easy to make and you will love its crisp, crunchy outside and the soft, tasty inside. The secret to the crisp coating is the Panko Japanese breadcrumbs. You can get these at the supermarket, and they really make a big difference. If you can’t find them (well, quite frankly, you didn’t try hard enough), you can use regular plain breadcrumbs and still get a nice result.

There is no secret to the delectable filling inside; you take potato, crab and artichoke, smash it all together. Three ingredients that are certainly terrific alone really enjoy each others company in this satisfying recipe. Of course, you don’t have to keep your mix so simple; adding lemon, garlic, herbs, and/or other exotic spices wouldn’t be a bad idea at all.

We served this under our Olive Oil Poached Tuna, but it makes a great main course all by itself. You can even do small half-dollar size and serve them as passed appetizers at that swanky holiday party.



Ingredients:
1 large cooked russet potato
1 can artichoke bottoms (14 oz)
8 oz crab meat
1 egg
Salt, black pepper and cayenne to taste
olive oil
Panko or plain breadcrumbs
fresh lemon optional

Olive Oil Poached Tombo Tuna – Do you have the courage to submerge?

Most people think of poaching as simmering something in a stock or wine, but today I’m going to show you a new way to poach; in an infused olive oil. There are countless combinations of times and temperatures for the oil and tuna. You can use my video as a general guide for the procedure, but it may take some experimenting to get “your” version perfect. As you’ll hear me say in the demo, this is more of an idea, than a recipe. After watching, I want you to try this with different combinations of oil flavorings and spice rubs, and of course, report back to the rest of the viewers.

The method is basic. Infuse some garlic and herbs in a nice olive oil, and then gently poach the spice-rubbed tuna in this delicious bath. I cooked mine sort of medium-rare-medium, so there was a bit of pink inside. But, if you like you tuna cooked all the way through, that’s OK, you’re not a bad person. As you watch this recipe don’t worry about all that oil, since it’s just used to cook the fish in, and very little actually makes it onto the plate.

Another trick with this method is to add the tuna to the hot oil, and then just turn it off and let it cool in the infused olive oil. You can then store the tuna and oil in the fridge and use it to crumble over a salad. You may never use canned tuna again! This is referred to as “tuna confit” by some. By the way, Tombo tuna is also known as Albacore, which is the type of tuna most commonly canned. It’s also easier to find, and cheaper, than Ahi, which is that dark red fleshed tuna you’ve seen me use before.

Also, I served this simple tuna preparation on some amazing Crab, Artichoke and Potato Croquettes, which I will also demo. If fact, the tuna was really just an excuse for making the Croquettes, and when you taste them you’ll know why. Finally, if you haven’t seen Citronette video recipe clip, check it out, as it made for the perfect light sauce for this dish,



Ingredients:
2 tuna steaks cut in half (will give you four 3-4 oz pieces)
extra virgin olive oil (enough to cover, about 1 1/2 cups)
2 cloves garlic, smashed but whole
8 sprigs fresh aromatic herbs (anything you like)
salt
black pepper
smoked paprika

Homemade Wonton Crisps

This easy wonton chip would be a perfect garnish for the beautiful Bay Scallop Ceviche I just posted. I normally avoid any in-home deep-frying, but as you’ll see in this clip, these go so fast, and we use such a small amount of oil that it’s actually quite fast and easy. Most grocery stores carry both round and square “wonton wrappers” or, as they are sometimes called, “wonton skins.”

Tuna “Poke” with Avocado and Mango

Since I mentioned Tuna Poke in the Wonton Chip clip above, I thought I better post this recipe that was originally posted on my old blog. This version pairs the silky texture of the fresh tuna, with the sweet, vibrant flavor of mango, and the smooth richness of avocado. It’s dressed very simply with rice vinegar, soy, and lime. We also cut our tuna into a small dice so we can present it molded into small ramekins. This is simple to make, and a great, light, first course to any dinner.

If you chill in the ramekins for an hour as we suggest the tuna will still be basically raw. This is how the dish is intended to be eaten. However, if you are not able to eat raw tuna (come on, give it a try!!) then leave them in the fridge for 2-3 more hours and the acids in the dressing will “cook” the fish. This is exactly the same process as a Ceviche.



Ingredients:
1 lb. Ahi tuna steak
1/2 ripe mango
1/2 avocado
1 tbl minced ginger
1/2 lime
1 tsp chili paste or hot sauce
2 tbl seasoned rice vinegar
1 tbl soy sauce

Bay Scallop and Mango Ceviche – We’re “Cooking” with Acid!

Most culinary scholars, myself included, credit Peru with giving us ceviche. Although, there are many, very similar recipes all around the Pacific Rim. In fact, I’ve done a Tuna Poke clip which is really the same thing. Basically what happens with ceviche is the protein in the scallops (or any fish for that matter) is “cooked” with the acid in the marinade. Lemons, limes and other acidic ingredients can be combined in countless ways according to your tastes, but the chemical process is the same. So, yes, you are technically eating “raw” seafood (sushi anyone?) but it’s not really “raw.” The acid causes the proteins in the scallops to become what’s called “denatured.” What is “denatured?” This sounds like a job for Wikipedia!

Here is the official Wikipedia definition (which means it could be completely wrong): “Denaturation is the alteration of a protein shape through some form of external stress (for example, by applying heat, acid or alkali), in such a way that it will no longer be able to carry out its cellular function. Denatured proteins can exhibit a wide range of characteristics, from loss of solubility to communal aggregation.” Aren’t you glad I cleared that up? Bottom line; it looks great, it tastes great, you can do a million different combinations, …and you cook stuff without heat! As Rachael Ray would say, “How cool is that?” Enjoy!



Ingredients:
2 lbs Bay scallops (or other diced fish in similar size pieces)
1 ripe mango
1 red bell pepper
1 jalepeno
1/2 bunch cilantro
1/3 cup lemon juice
3/4 cup seasoned rice vinegar
1 tsp schezchan pepper
1/2 tbl cumin
*Note: since I used seasoned rice vinegar (which has salt in it) I didn’t add any to the recipe. You, of course, will taste and adjust. Also, many ceviche recipes call for diced onions which I don’t like since I feel they tend to over-power the seafood.

Seared Wild Halibut on White Bean and Garlic Puree

I feel like I have to apologize any time I post a clip from my old blog, since many of my older viewers have already seen it. But, as stated ad nauseum, I want all the clips I’ve previously filmed to be archived here. Besides, if you watch it again to may see something you didn’t notice the first time you watched it (like how I give the wrong name for the beans I used!). Another reason for the "easy" post today is I have lots of personal business to take care of, as well as beginning my part-time "Chef to the Stars" gig that I mentioned in the Spring Training/Las Vegas post.

Fast and very healthy, this halibut is served on top of a puree of white Italian beans and garlic. This is a great, lower-carb alternative to the more common base of garlic mashed potatoes. Feel free to use ANY fish in this dish, as everything tastes great on top of these white beans!

I’ll also show you how easy it is to make fish steaks into boneless, skinless, fish fillets.

2 Wild Halibut Steaks Or Fillets
1 Jar White Italian Beans (10 Oz)
4 Cloves Garlic
1/2 Bunch Fresh Italian Parsley
4 Tbl Butter
Red Pepper Flakes
Black Pepper
Salt
2 Tbl Olive Oil
1 Lemon

Smoked Salmon “Gravlox” Part 2 – It worked!

Alright, you watched us prep our Smoked Salmon “Gravlox” in Part 1, which was basically a simple salt/sugar curing mixture. We turned it over after 1 day and it stayed in the fridge for a total of 48 hours (that’s 2 days if you’re a contestant on “Are You Smarter than a Fifth-Grader). Also, remember, we added some smoked spice to the salt mixture so the final product would have a slight “smoked salmon” taste.

I really hope you give this a try. It may seem a bit scary curing your own fish, but it's been done for centuries and besides, like I said in Part 1, smoked salmon and Gravlox in the gourmet stores are really expensive. I didn’t give any serving suggestions. Did you need any? However you currently consume your smoked salmon will work for this house-made version. Ladies and Gentlemen, start your bagels. Enjoy!

Safety Note: Since this has been cured with salt, it will keep, tightly wrapped, for several days in the fridge. But, as the old joke goes, if you need to keep it longer than that, then it wasn’t that good. Believe me, this will disappear quickly.

Salmon, Spring Pea, and Ricotta Tortellini with Lemon – And why it’s too bad doors don’t have keyholes anymore!

The origin of tortellini is very cloudy, and several stories exist regarding how it was invented. This one is my favorite, and it totally sounds like something a chef would do! This comes to us compliments of Wikipedia:

“One legend says that this dish is born in Castelfranco Emilia (province of Modena). One night during a trip, Lucrezia Borgia checked into an inn in the small town. The host was captivated by her beauty and couldn't resist the urge to peek into her room through the keyhole. The light inside the bedroom was only made by a few candles and so he could only see her navel. This pure and innocent vision was enough to send him into an ecstasy that inspired him to create the tortellini that night.”

If you watched the Wonton clip, we are using the same fold here. So, after making these two dishes, you should really have that technique down. This is a very adaptable recipe as you can use almost any seafood in the stuffing. Even left-over cooked salmon would work. I went with a very light lemon cream sauce with just a touch of parmesan, but these tortellini are also very nice in a light broth, if you want to go low-cal. The combo of Salmon, Peas and Tarragon is a culinary classic, and works perfectly with the sauce here. Enjoy!



Ingredients:
5 oz. salmon
1/2 cup ricotta
1/3 cup peas
1/3 cup parmesan
2 tbl fresh tarragon
square wonton skins
salt to taste
cayenne to taste
1 cup cream
1 lemon, zested and juiced
any combo of fresh, sweet herbs to finish sauce; Italian parsley, tarragon, basil, dill, etc.
*will probably make between 50-60 tortellini

Smoked Salmon “Gravlox” Part 1 – From Cradle to Grave

Gravlox, or Gravlax, as it is also spelled, has a very interesting translation. It was originally made by Scandinavian fishermen who coated the salmon with a salt and sugar mixture and buried it in the sand to "cure." So the term Gravlax comes from the word “grav” which means grave, and the word “lax” which means salmon. So there you go, with trivia like that, you’ll kill at that next dinner party!

Now, what I’m trying to do in this demo is to use the classic Gravlox technique, but use a smoked salt in the curing mix to achieve something that will be very close to the store-bought, and VERY expensive, smoked salmon. Lots of people try to smoke salmon at home, but they are using a high-temp smoker which basically just produces cooked salmon with a smoked favor. Now there’s nothing wrong with “hot-smoked” salmon, but what I’m after is that soft, buttery texture of the “cold-smoked” salmon that is sold commercially. I think this just might work! Anyway, check out part 2 and in a few days I’ll show you the results. I will be selling my smoked paprika salt on the site soon, but until then you can use the ingredients I’ve listed below.

Safety Note: If you are worried about eating “raw” salmon, relax. This is technically raw, but “cooks” as it cures in the salt and sugar mixture. Also, you bought top-quality salmon, of course. To be really safe, you can buy frozen wild salmon and thaw that; the freezing process kills any chance of dangerous parasites, etc. By the way, that’s why many Sushi Bars actually use pre-frozen fish.

Ingredients:
1 pound fresh salmon, skin on
3 tbl sugar
3 tbl kosher salt (yes, regular salt will work)
1 tbl smoked paprika (or if you like spicy try Chipotle)
1 tbl black pepper
cheese cloth

Spaghetti with "White" Clam Sauce

This is a rerun from my old blog, but I’ve had several requests for it so I posted it today. This pasta dish is always a best seller at Italian restaurants, but very few people try to make it at home. As you’ll see in the video, the sauce only takes about 10 minutes to put together. By then, your pasta will be cooked and you’ll be ready to enjoy this classic dish.

A few VERY important points before we start. Have all your ingredients measured and ready to go. Do NOT drain the clams you’re using. When you separate your egg yolk make sure there is no white. And finally, when the cream mixture come to a simmer turn it off, and leave it off!

By the way, if you are about to post an “Italians NEVER put cheese in their seafood pasta dishes!” comment…save it. I’m half Italian and I love a nice grating of Parmigiano Reggiano on this dish. Remember, we make the rules! Except, of course, for Ranch dressing on Buffalo-style chicken wings instead of blue cheese dressing; then you’re just insane!

Ingredients:
1 pound spaghetti, linguini, fettuccini
2 jars baby clams with juice (you’ll need about 2 cups total, juice and clams – this is probably 4 or 5 cans from the supermarket, if you can’t find the ones in the jar I’m using)
1 pint heavy cream
3 cloves garlic
1-2 anchovy fillet
1/2 tsp hot red pepper flakes
1 egg yolk
1/4 cup grated parmesan
basil to garnish
crushed croutons to garnish
salt to taste

Wild Salmon Cakes – Canned Fish and Saltine Crackers?…Now that’s Gourmet!

So, we all know we need to eat a lot more salmon. And not only that, but we have to find “wild” salmon. Well, depending on where you live this may not be so easy. And, even if you do find it, maybe you don’t have the confidence to cook it properly. Today, I solve all those problems. Tomorrow I may start working on gas prices, but right now it’s all about the salmon cakes.

I’m using canned salmon for this delicious recipe. Why? Well, first of all, every grocery store carries it. Secondly, caned salmon is almost always wild salmon. And lastly, it’s cheap! I’m not going to go into the wild vs. farmed salmon debate here (you can Google it), but wild is not only more eco-friendly, but it tastes better, and is more nutritious. You could use fresh cooked salmon for this recipe if you have leftovers, but since we are mixing this up with eggs and cracker crumbs, fresh salmon just is'nt necessary, so why spend the extra cash? (you could save it and buy a t-shirt on my site! In fact, I’m thinking of a new t-shirt slogan “I like my salmon, like I like my women…wild! OK, maybe not)

The recipe ingredients you see below are VERY basic. There are lots of ways to customize these cakes; you can add fresh herbs, garlic, green onions, hot peppers, etc., so feel free to experiment. I tend to like my salmon cakes on the “bready” side, but you could add only one egg and fewer crackers if you want cakes that are more “salmony.” The tarragon aioli I served under these luscious cakes will be demo’d next, so stay tuned for that. Finally, as you hear me warn in the demo, canned salmon is NOT completely boneless, so PLEASE spend a few minutes carefully flaking the meat as you prep it to remove all the bones. Other than that small chore, this is a very simple recipe that comes out perfectly every time. Enjoy!

Ingredients:
14 oz. can of wild red salmon (or pink)
2 eggs
12 saltine crackers
1 tbl olive oil
1 tbl butter
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1 tbl chopped capers
1/2 lemon