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Author Archive for: ‘smeyer’

Oyster & Corn Stew

Serves 6

Ingredients

1 ½ c white corn kernels (fresh or frozen)
1 stalk celery (with leaves), large dice
½ onion, large dice
1 bay leaf
6 T butter (divided)
2 pints oysters with juice
3 c half & half
2 T fresh parsley, chopped
s&p
Note: Serve with oyster crackers & tabasco

Procedure

1. Sauté celery, onion & corn in 3 T of butter in saucepan.
2. Add half & half, s&p & bay leaf, simmer on low heat 30 mins.
3. Strain. Set aside veggies & discard bay leaf.
4. Add liquid back in pot, keep warm on low heat.
5. Purée cooked veggies in blender, add some reserved liquid if needed.
6. Stir puréed veggie mixture into reserve liquid, heat on med-low (can prepare base ahead & refrigerate).
7. Right before serving heat remaining 3 T butter in skillet, add oysters & cook until edges curl.
8. Garnish with chopped parsley, then pass the oyster crackers & tabasco!

Pan Roasted Salmon with Apple, Onion & Sage

Serves 6

Ingredients

6 salmon fillets
2 c apple cider
1 lg sweet onion, cut ½” slices
1 red apple (firm), diced
4 garlic cloves, slightly smashed
2 T soy sauce
5 lg fresh sage leaves
2 T olive oil

Procedure

1. Place salmon in baking dish, top with all other ingredients, except olive oil.
2. Cover & refrigerate 8 hours.
3. Remove fish from marinade, blot dry.
4. Strain & reserve liquid, apples & onions. Discard garlic & sage.
5. Heat olive oil in large skillet, season salmon with s&p, cook few fillets at time, 3 to 4 mins per side.
6. Keep cooked salmon warm in very low oven, or on platter tented with foil
7. Sauté apples & onions in the same skillet for 2 to 3 mins, add 1 c of the reserved marinade, bring to a boil & season with s&p.
8. Arrange salmon on platter & top with cooked apple & onion sauce.
9. Garnish with fresh sage sprigs & sliced fresh apple.

Pan Roasted Salmon with Apple, Onion & Sage

Serves 6

Ingredients

6 salmon fillets
2 c apple cider
1 lg sweet onion, cut ½” slices
1 red apple (firm), diced
4 garlic cloves, slightly smashed
2 T soy sauce
5 lg fresh sage leaves
2 T olive oil

Procedure

1. Place salmon in baking dish, top with all other ingredients, except olive oil.
2. Cover & refrigerate 8 hours.
3. Remove fish from marinade, blot dry.
4. Strain & reserve liquid, apples & onions. Discard garlic & sage.
5. Heat olive oil in large skillet, season salmon with s&p, cook few fillets at time, 3 to 4 mins per side.
6. Keep cooked salmon warm in very low oven, or on platter tented with foil
7. Sauté apples & onions in the same skillet for 2 to 3 mins, add 1 c of the reserved marinade, bring to a boil & season with s&p.
8. Arrange salmon on platter & top with cooked apple & onion sauce.
9. Garnish with fresh sage sprigs & sliced fresh apple.

Warm Garlic & Balsamic Dressing

Ingredients

8 cloves garlic, cut into quarters
⅔ c extra-virgin olive oil
3 T balsamic vinegar
3 T red wine vinegar
1 T dark brown sugar
¾ t ea s&p

Procedure

1. Heat olive oil in skillet on very low heat, add garlic & cook slowly for 8 mins, until just light brown.
2. Remove garlic from oil & set aside.
3. Turn heat under skillet to med-high, add vinegars to oil, cook 1-2 mins.
4. Add brown sugar & let mixture bubble slowly 1 min.
5. Taste for sweet/tart balance, stir in extra brown sugar on balsamic vinegar if needed.
6. Stir in s&p & reserve garlic.
7. Serve warm over salad.

Salad of Tart Greens with Prosciutto

Serves 6-8

Ingredients

1 medium red onion, sliced into thin ½” rings
½ cup red wine vinegar
8 c salad mix (that includes radicchio & curly endive)
½ c lightly packed fresh basil leaves
½ lightly packed fresh Italian parsley leaves
½ c pine nuts, toasted (divided)
3 scallions, thinly sliced on the diagonal
3 oz parmigiano-reggiano cheese, shaved with veggie peeler into thin curls
3 oz thinly sliced prosciutto di parma, cut into bite-sized squares

Procedure

1. Soak onions in the red wine vinegar for several hours, drain.
2. Wash & dry lettuces, tear into bite-sized pieces.
3. In a large bowl, mix greens, basil & parsley, ¼ c pine nuts, most of scallions & half of parmesan & prosciutto.
4. Right before serving, toss salad with warm balsamic dressing (September’s recipe).
5. Transfer salad to deep platter, scatter top with red onions & remaining parmesan, prosciutto & scallions.

Roasted Pesto Chicken

Serves 4

Ingredients

1 (5-7lb) roasting chicken
1 c basil pesto sauce (homemade is best!)
3 T dry white wine
¾ c (plus 2 T) chicken broth
2 T all purpose flour
3 T whipping cream
fresh basil sprigs

Procedure

1. Pat chicken dry. Slide hand between chicken skin & meat (over breast & legs) to form pockets.
2. Reserve 1 T pesto for gravy, then spread the rest of the pesto under the skin in pockets, in cavity & over outer skin.
3. Tie legs together, tuck wings under body, place chicken in large roasting pan.
4. Preheat oven 450°F & roast chicken 15 mins. Reduce heat 375°F & roast 1¼ hr more (internal temp 165°F).
5. Transfer chicken to platter, pour pan juices into glass cup, degrease & reserve.
6. Add wine to roasting pan & bring to a boil, scrape up browned bits.
7. Combine 2 T broth & flour in a bowl, stir until smooth.
8. In heavy saucepan, add wine mixture, pan juices, ¾ c chicken broth, & flour mixture; bring to boil whisking constantly.
9. Boil until reduced to sauce consistency about 5 mins. Mix in 1 T pesto, cream, s&p.
10. Garnish chicken platter with basil sprigs, serve pesto gravy on the side.

Smoked Salmon & Tortellini Salad

Serves 4

Ingredients

¼ c sour cream or crème fraîche
¼ c olive oil
2 T fresh lemon juice
3 T dijon mustard
1 T dry white wine
s&p
¼ t white pepper
1 – 9 oz package fresh cheese tortellini (or other small pasta)
1 T olive oil
½ c thinly sliced red onion
¼ c chopped chives or green onion tops
¼ c chopped fresh dill (or 1 T dried)
2 T drained capers
3 oz smoked salmon or lox, cut into thin strips

Procedure

1. Whisk first 6 ingredients in bowl, cover & chill dressing.
2. Cook tortellini in large pot of boiling salted water until just tender but still firm to bite, drain.
3. Transfer tortellini to bowl, add 1 T oil & toss to coat.
4. Add red onion, chives, dill & capers & toss again.
5. After cooled, add salmon & enough dressing to coat, toss well.
6. Chill & serve.

Herb Cheese & Grits Soufflé

Serves 4

Ingredients

1 c grits, locally milled
milk (according to package directions)
½ c butter, cut into chunks
5.8 oz container boursin cheese (garlic & fine herbs)
1 t salt
¼ t cayenne pepper
2 eggs
½ c liquid egg whites
½ cup milk
1 T finely chopped fresh basil or parsley

Procedure

1. Cook grits in milk according to package directions, remove from heat.
2. Stir butter, boursin cheese, salt, & red pepper into grits.
3. In separate container, vigorously beat eggs & egg whites, then stir in ½ c milk.
4. Add milk & egg mixture into grits & blend.
5. Pour into greased soufflé or baking dish.
6. Bake at 350°F for 35 to 45 minutes, until just set.
7. Garnish with chopped fresh herbs.

Coconut & Black Bean Curry

Serves 4-6

Ingredients

1 T olive oil
1 c onion, diced
½ c each red & yellow pepper, diced
2 cloves garlic, minced
2 – 15 oz cans black beans, drained & rinsed
2 T lime juice
1 – 14 oz can coconut milk
2 c chicken or vegetable stock
1 T garam masala
½ T curry powder
s & p
pinch cayenne
4 c fresh spinach, chopped
¼ c fresh cilantro, chopped

Procedure

1. Sauté onions & peppers in oil, 8 mins, add garlic & cook 2 mins more.
2. Transfer to pot, add beans & lime juice, lightly mash about ¼ of beans with fork or masher.
3. Stir in coconut milk, stock, spices, s&p & cayenne then bring to boil, reduce heat, simmer for 20 mins.
4. Right before serving, stir in spinach & let wilt 1-2 mins.
5. Serve over rice or other grain, sprinkle with fresh cilantro & dollop of sour cream.

Parslied Baked Rice with Mushrooms

Serves 6-8

Ingredients

3 T olive oil
½ c chopped onion
1 pound fresh chopped mushrooms
2 c long grain rice (white, brown or mixture)
¼ c fresh chopped parsley, plus extra for garnish
¾ c melted butter
2½ c full fat stock (beef, chicken or vegetable)

Procedure

1. Sauté onions & mushrooms in olive oil for about 10 minutes
2. Add rice & sauté 2 mins.
3. Layer all ingredients in a casserole dish, in the order listed, stir to mix.
4. Bake on 350°F for 1 hr.
5. Sprinkle top with fresh parsley.

The post Parslied Baked Rice with Mushrooms is by Denise Simmons, Corporate Executive Chef and appeared first on Meriwether Godsey.

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