Rum & Honey Glazed Salmon with Grilled Asparagus

Rum & Honey Glazed Salmon with Grilled Asparagus
with Cucumber Dill Dipping Sauce

I love this recipe and get great reviews on it. The combination of Salmon and Asparagus is like bread and butter. The salmon is sweet and served with a cucumber dill which compliments its sweetness well. It's origin is derived from the restaurant that I previously worked in. Though the recipe was never exact, I have made my own modifications to it which I believe to be delicious.


4 Salmon fillets (4-5 oz each) - skin removed
1 tsp of fresh grated Ginger
1 1/2 Lemons squeezed (save the other half  for the dipping sauce)
1 tsp of Salt
3/4 cup of "Dark" Rum
1/3 cup of Honey
2 tbsp of Canola or Vegetable oil separated
2 Garlic cloves, minced
1 tsp black pepper

To remove the skin on the salmon, use a very sharp chefs knife to split the skin and flesh at the tail end (the smaller end). Once the blade is between the two, pull the skin taught while slowly and gently working the knife in the away direction. Keep the blade flat and against the skin so that you don't destroy the flesh. You may have to occasionally grab the skin further up, closer to your knife blade in order to keep it taught. The skin should look similar to what is depicted in the pictures below, and slightly transparent (if you did a good job). Rinse fillets. Cut even fillets WITH the grain of the fish, about 2 - 2 1/2" wide.

Mix all ingredients, except for 1 tsp pf the oil together in a flat bottom bowl. Place salmon fillets in bowl and refrigerate for 2 hours, turning the fillets every so often to coat the sides. In the meantime, prepare the cucumber dill dipping sauce.

Cucumber Dill Dipping Sauce Ingredients:

3/4 Cup Fat Free Sour Cream
1 Tbsp of Fresh Dill Weed, finely chopped
1 Cucumber, seeded and chopped finely
1/2 Lemon squeezed
1/2 tsp of ground mustard
1/2 tsp salt

Mix all ingredients together and refrigerate.

When Salmon is ready, add the tbsp of oil to a hot, oven safe skillet over med-high heat. When the oil begins to smoke, add the fillets, skin side up (or where the skin used to be), 2 at a time so that you don't overcrowd the pan (overcrowding will cause the salmon to steam). Let salmon cook for 3 minutes on the first side. Then using tongs, flip the salmon (skin side down) and place the skillet in a preheated oven at 400 degrees. Let sit for 3 minutes, pull salmon back out and lay a strip of honey down the center of each filet. You can add a sprig of dill weed on top if you want (optional). Place back in oven, under a broiler for 30-45 seconds and remove.

I used the ends of the cucumber to hold the dipping sauce. Simply cut them off and hollow them out, using a round spoon. Cut a very small flat piece on the bottom so that they stand up.

Optional : You can take the remainder of the marinade and heat it on a separate skillet, to drizzle over the fillets when they are finished.

Enjoy!

Homemade Gnocchi and Marinara

Homemade Gnocchi and Marinara

Although Gnocchi is known as an Italian dish, it is not technically a pasta. It is made primarily from potatoes. Below is the recipe I used. It seems to get great reviews so I will continue to use it and fine tune it over time.
There are many sources for recipes on making homemade gnocchi, however few of them nail it right. Many of the recipes call for you to peel, slice, dice, or prick the potatoes before boiling. Do not do this. The potato will absorb too much water and therefore require more flour, resulting in an overly heavy and mushy gnocchi.

Ingredients:

5 Large Russet Potatoes
1 Tbsp of Virgin Olive Oil
1 1/4 cups of Unbleached All Purpose Flour
2 Egg Yolks
1/4 Cup of Parmigiana Cheese, grated

Boil the potatoes whole with the skin on for about 35 minutes or until you are sure they will be cooked enough to mash. Remove potatoes and peel the skin (they may need to cool off a bit first). Using a ricer, potato masher, or fork, mash the potatoes until finely mashed, leaving them fluffy and without any chunks. It is best to try and aerate or fluff them with the fork if possible (unless you're using a ricer, which case, just let them fall and do not mash them). Take a little of the flour and sprinkle it on the surface that you will be working on. Place the potatoes in a pile and make a small bowl in the top to put the egg yolks, olive oil, and parmigiana in. Begin kneading the potatoes with your hands as if it were dough, adding a little flour at a time as you go, until the potatoes are smooth. You will want to continue adding the flour until the mixture is not tacky enough to stick to the surface, however you should not need more flour than what this recipe calls for.

Once your mixture feels complete, tear off a small handful and begin to roll it into a long roll about 1/2" - 3/4" thick. Take a knife and cut the piece off in sections about an inch or so long, or just eyeball it. At this point you can choose whether or not you prefer the gnocchi to be smooth or ribbed. Ribbed is a little time consuming, since you will be rolling each piece down the prongs of a fork (unless you have a gnocchi board). Either way will come out tasting fine. If you choose to rib them, take each piece and putting gentle pressure against the top (handle end) of the fork prongs, and roll downward until the piece rolls in half and folds over itself.

Once you are finished with the gnocchi pieces, boil a pot of water and then once boiling, reduce to a simmer.  Once the water is simmering, begin adding the gnocchi in groups of 20 at a time. Have a bowl of ice water ready on the side. Once the gnocchi starts to float to the top (usually about 45 seconds), begin removing them and shocking them in the iced water. This will prevent them from cooking further. Remove from ice water, strain, and place in a bowl.

You can choose to cook these any way you prefer. However, for this recipe, I chose to saute them. Heat a medium saute pan to medium temperature. Add 2 tbsp of olive oil. Add a little fresh garlic or garlic powder, as well as some fresh sage or ground sage, and salt and pepper to taste. I sauteed these until they were lightly brown on each side, giving them a slightly crisp outside with a nice warm, soft, and fluffy inside.

The Marinara Sauce


The most important part of this sauce is the tomatoes. San Marzano are what most professional chefs would consider the finest tomatoes available for making sauce. They are of the finest quality and worth the extra change. I like the Cento as it is most readily available in my local grocery stores.

Ingredients:

1 Large can of San Marzano Tomatoes 

2 Tbsp Olive Oil

1/4 cup Fresh Basil Chiffonade

4 Garlic cloves finely chopped

2-3 Tbsp Fresh Parsley

Red Pepper to taste

Salt, Black Pepper to taste

Heat a sauce pan up to medium-high heat and add olive oil. Blend tomatoes either with hands or with a food processor until the desired amount of consistency is reached. Depending on your preference, you may want it smooth or chunky. Place garlic in pan and saute for about 2 minutes. Add tomato sauce, basil, parsley, and salt and pepper to taste. I like for mine to have a little heat to it so I add a little red pepper. Bring sauce to a boil and then immediately reduce heat to low, stirring occasionally. Serve over the gnocchi (or any pasta for that matter), and sprinkle with Parmagiana-Reggiano.

Enjoy!

Chicken Picatta with Shiitake Mushroom and Spinach Risotto

Chicken Picatta with Shiitake Mushroom and Spinach Risotto

The Chicken Picatta

Traditionally, Chicken Picatta is made with a floured  chicken breast. What differentiates it from a Francaise, aside from the capers, is that a Francaise is egg washed  before flouring. However, I personally like to egg wash my chicken when making a Picatta.

Ingredients:

2 Chicken breasts
3 Tbsp of Olive Oil
1/2 Cup of Flour
2 Eggs
4 Garlic Cloves
2 Lemons
2 Tbsp of Capers
1/2 Cup of dry white wine
1 Cup of chicken stock
2 Tbsp of Fresh Parsley
1 Med sweet onion
2 Tbsp of Butter

Prep:
Take each breast and lay it in between 2 layers of plastic wrap and using a mallet, pound the breasts out until they are thin (about 1/2 inch). Empty the cup of flour onto a plate and in a separate bowl, crack 2 eggs and beat. Squeeze all of the juice from 1 lemon into a cup and set aside. Chop the onion finely and set aside. Mince all 4 garlic cloves and finely chop the fresh parsley, then set aside. Rinse and drain the capers and set aside as well. Using the second lemon, cut 2 slices out of the center (the widest part).

Cooking:
Heat a medium sized saute pan to med-high heat. Once the pan is  hot, add 2 tbsp of olive oil. When the oil is hot, add the minced garlic and chopped onions and saute until the onions are transparent. DO NOT brown them. Remove the onion and garlic and set aside on a plate. Dredge the chicken in the flour, making sure to coat each side thoroughly and then shake off excess. Then dip each breast in the beaten eggs, coating each side generously and letting the remaining egg drip off. Add the butter to the pan and when melted, place chicken breasts in the pan. Saute each side for 3-4 minutes or until lightly brown on each side. Then remove chicken and set aside.

Deglaze the pan by adding the chicken stock, white wine, lemon juice, and remaining tbsp of olive oil. Scrape the surface of the pan with a plastic spatula to mix any remaining particles from the chicken for flavor. Once heated, return the onions and garlic to the pan and then the chicken along with the parsley and capers. Turn each filet as to coat both sides with the sauce and then drizzle some on top of each breast, while adding the lemon slice. Once the sauce begins to boil, turn the temperature to medium low and cook for another minute or two. Add salt if needed.

Remove chicken and drizzle sauce from pan over each breast.

The Shiitake Mushroom and Spinach Risotto


Contrary to popular belief, Risotto really isn't all that difficult to make. Nor would I consider it very time consuming, relatively speaking. However, it does require a significant amount of attention as you are essentially married to the stove for the remainder of it's cooking process. Risotto can be made so many different ways that it's combinations of ingredients are virtually endless. However, the basic steps remain the same.

Ingredients:

1 cup of Shiitake Mushrooms. (Portobello, Baby Bella, or White Mushrooms will also work)
1 medium Onion
4 cloves of Garlic
4 oz of Spinach (stems removed)
2 tsp of Thyme
1 3/4 Cups of Arborio Rice (MUST be Arborio)
3 tbsp of Olive Oil
5 cups of Chicken Stock
1/2 cup of white wine
1 cup of grated or shredded Parmigiana
Salt and Pepper to taste

Most store bought containers of chicken stock are 5 cups per package. Empty all 5 cups into a sauce pan and simmer the stock (not boil). In the meantime, finely chop the onion, mushrooms, and mince the garlic. Heat a saute pan or skillet to medium heat. Once hot, add a tbsp of olive oil. Take the spinach (stems removed) and place into the pan along with 1 tsp of thyme. Saute spinach until soft and tender, mixing frequently so as to not burn or brown the spinach. Remove spinach and place in a food processor to puree.

In a new sauce pan (non-stick), add the remaining 2 tbsp of olive oil over medium heat. Once hot, add the onions and garlic. Saute until the onion and garlic are clear. DO NOT brown. Then add the mushrooms and saute for about 3 minutes. Add the Arborio rice and continue stirring with  a wooden spoon until the rice begins to become clear. Make sure not to brown the rice either. It is at this point, you need to remain at the burner. Once the rice has started becoming clear, add the white wine. When the wine has reduced to about half, begin to add the chicken stock with a ladle, 1 cup at a time, until the rice absorbs the liquid. Salt and pepper to taste. It is important to keep stirring nonstop, through the remaining portion of cooking. The first 2-3 cups will likely be added within the first 5-7 minutes. You'll notice the risotto start to get thick and take on a creamy texture. Keep stirring! Add the remaining tsp of thyme and spinach, then the remaining stock, cup by cup, slowly, as the rice absorbs it until it is gone. During this time add the cup of parmigiana and salt and pepper to taste. The entire cooking process should take somewhere around 20-25 minutes, although I have found that the quality of pan will have an effect on time. That being said, taste it to determine how much more time you need. The rice should be done just a bit more than al dente. It should be firm and defined in texture, but still soft. Once it is finished, turn temp to low and serve immediately.

This recipe can be altered in any way you prefer. I have used goat cheese in place of parmigiana, other vegetables in place of the spinach and mushrooms, and spices and herbs to your preference. Once you get the hang of it, the possibilities are endless.

Enjoy!

Kitchen Equipment

Depending on how serious you are about cooking, you may want to consider purchasing good quality equipment. While this may not be for everyone (it can get pricey), it will undoubtedly make things easier for you. There are a few reasons for this. If you spend the extra money and get good quality equipment, not only will it be easier to cook with, your food will come out better. In addition, it will last you a lifetime.

I had a hard time coming to grips with this ideology, but once I switched, I wondered why I waited so long as the differences were unparalleled. I am certain you would feel the same.

The first pieces of equipment I changed were my knives. Not only is it much easier to perform tasks with good knives, but safer (as sharp as they are, believe me)! There is far less of a chance of slipping due to a dull blade, and cutting yourself. I learned this the hard way.

I extensively researched knives as to which were arguably the best knives in the industry. I narrowed it down to 3 brands which were Global, Shun, and Wusthof. Ultimately I chose Wusthof (classic series), though I am sure the other 2 brands are just as decent. I learned more about knives than I thought I ever could. Make sure that the knives you get are single piece forged, high carbon, tempered stainless steel. All of the Wusthof series are except for the Silverpointe (don't buy these).  I chose not to include the Zwilling JA Henckels since they are 3 piece and welded together. The Wusthof are one piece of steel, including the blade, tang, and handle. Excellently balanced (put your finger behind the tang and the knife will balance evenly).

Also, DON'T get all crazy and go buy a whole set. 90% of the time, the knife that you will use the most in the kitchen is a Chef's Knife (or Cook's Knife). Most sets come with knives that you will rarely use (fillers) just to make the price worth while. I bought a 2 piece set at Bed Bath and Beyond for $150. If you're on their mailing list, use a 20% off coupon and get them for $120. It consists of an 8" Chef's knife and a pairing knife. My first best purchase.

The next thing you'll want to do is look up some tutorials on how to properly cut, dice, chop, etc. Why? Because these knives are SHARP! There are hundreds of videos on the net that will show you how. It took a while for me to relearn how to properly use kitchen knives, but once you do, you become far more efficient and faster at it and with FAR less chance of cutting your finger off or injuring yourself.

Next up: Pots and Pans

All Clad. Hands down. No comparison. This is the cookware you want. And just about any professional chef would agree. They were first introduced to me by my mother and then highly recommended by the executive chef in the restaurant I worked for. It is doubtful that you will research the internet and find many chefs who disagree. In fact, many celebrity chefs who have their own line of cookware will be found using All Clad, despite their endorsements. The material they are made from is by far the best available and the technology is unsurpassed. Not to sound like a spokesperson for the company, but these truly blow away anything else you've ever used. Personally, I picked up the new stainless steel D5 line. The D5 indicates that it is a 5 ply construction of aluminum and steel. The layers of aluminum are for the heat conductivity and the layers of steel to even out the heat. Williams Sonoma is your best source for these, but if you are looking for a bargain, Ebay has some pretty good deals. Just make sure you know whether or not you're getting a "second" (or irregular). I'm told seconds are notated by an S engraved under the handle.

They conduct heat incredibly and are free of "hot spots". Hot spots are areas in the pan that get hotter than others, causing food to cook unevenly. In addition, because of their superior heat conductivity, foods come out far better. For instance, scallops in a pan with poor conductivity may not come out seared well and with over or undercooked centers, since the heat/time ratio isn't adequate. You'll either be left with a poor sear or an overcooked scallop. This pertains to many dishes that require a certain amount of heat for a specific amount of time. And best of all, they offer a lifetime warranty. So you'll never have to buy another pot or pan again.

Which pan first? Well this depends on your style of cooking. As with the knives, DON'T buy a set as it will contain many unnecessary pieces. However, a saute pan is typically the workhorse in the kitchen. You can do virtually anything with it. From saute, to searing, to sauces, to braising, or frying. A 4 qt would be ideal. The second workhorse in the kitchen is a skillet (or frying pan). If you are unsure which to get, a French skillet will perform quite a few duties as it is somewhat of a cross between a skillet and saute pan. Williams Sonoma often has a set of 2 French Skillets (9" and 11") for $150. However, the French skillets don't come with a lid (you can buy one separately). The 3 qt and 4 qt saute pan are the same diameter, but the 4 qt is deeper. The French skillet is about the same depth as the 3 qt saute pan. The french skillet has curved sides, whereas the saute has straight. Don't buy the nonstick, though it is good to have 1 nonstick skillet. My next choices would be a sauce pan, and then a stock pot. Also Le Creuset makes a very good cast iron skillet and pot.

While these may not be in your budget as of yet, I would strongly recommend saving up for them. My only regret is that I waited so long to do so. So when you're reading about them and researching them online, believe the hype. It's everything that they are built up to be and more.

If you have more specific questions on any of these, feel free to ask. :-)

Intro

First off, I'd like to disclose that I am not a professional chef, nor do I claim to be. I have not attended any culinary institutes or served as a chef in a restaurant. However, I do have a passion for food. It's creation, it's chemistry, it's art, and ultimately the pleasure it gives when the collective harmony of each is attained.

I have previously worked in the restaurant industry for a very successful establishment which to this day, still does an obscene amount of business. And at the risk of sounding biased, my family (primarily of Italian descent), has created some of the most magnificent dishes I've had throughout my lifetime. Many of them passed down and improved upon throughout generations. I have taken in and absorbed as much as possible through various experiences in my life such as these.

I have also learned from my mother that when it comes to kitchen equipment, accept nothing less than the best, as it will make all the difference in the world. Not only for the outcome of your dishes, but your entire experience in the kitchen.

My girlfriend Dawn, is a registered dietitian at MD Anderson Cancer Center. She has been featured on several of the local news channels quite frequently for her expertise. And though I have to admit that not all of my dishes fall under the "Healthy Eating" category, I have learned some very integral things from her which I do try to incorporate into some of them.

As for me? I am the sales manager for an elevator construction and service company. I love my job and the day to day challenges it brings. However, when work time is finished, it's time for me to play. Play in the kitchen. And when I'm not in the kitchen or working, I am reading culinary books, researching, or scouring the internet for ideas, methods, techniques, and foods. I do my best to take all information I find into consideration. And I do my best to take it all with a grain of salt. There is a considerable amount of inaccurate and conflicting information out there, so I try to take from credible sources, and more importantly, through my own personal attempts and experiences.

The purpose of this blog is to keep a journal of my experiences and their outcomes. Nothing you will find here is set in stone since my self-education is ever changing. And I'm sure that for every point or opinion I make, there is someone out there who will disagree. With that said, feel free to chime in at any time or challenge anything I post. Feel free to offer information if you know a way of improvising. And feel free to to be critical with any of my techniques, foods, or recipes. But most importantly, enjoy this blog.

-Pete