Cedar Plank Salmon

CEDAR PLANK SALMON

-          1 FILET OF SALMON (SKIN OFF)

-          2 CUPS BROWN SUGAR

-          2 TBL SPOONS DRY TARRAGON

-          1 TBL SPOON DRY MUSTARD

-          1 TSP SALT

-          1 TSP PEPPER

-          1 CEDAR PLANK

-          PRE-HEAT OVEN TO 450F.

-          SOAK PLANK IN WATER WHILE PREPARING FISH.

-          LAY FILET OF SALMON OUT ON CUTTING BOARD AND SEASON WITH SALT AND PEPPER. MIX OTHER INGREDIENTS IN MIXING BOWL AND RUB MIXTURE ON TOP AND BOTTOM OF FILET.

-          PLACE FILET ON TOP OF CEDAR PLANKWHICH IS CUT TO FIT LENGTH OF FILET.

-          PLACE PLANK ON TOP OF BAKING DISH HOLDING WITH AN INCH OF WATER FOR MOISTURE. PLACE IN OVEN FOR 15MINUTES OR UNTIL 145 DEGREES IS REACHED.PLANK CAN BE PLACED DIRECTLY ON A GRILL AS WELL WITH LID CLOSED.

 REMOVE FROM OVEN OR GRILL AND SERVE ON PLANK

The Royal Wedding's reception food!

It has been on my mind as to what they ate at this huge event that's been on every channel the last week. There was so much coverage I think they interrupted "Swamp people" twice while I was watching my weekly fix. After planning, catering and paying for our wedding not to long ago all the details of this "Royal wedding" really have peaked my interest. For starters with initial talks of over $20 million being spent on this one day I cant help but think what did the "Royal Chef" make off of this event. I know from being in the Banquet/ Wedding business  for awhile now that the Chef would get a % of sales. Wow by my calculations that "Royal Chef" should have gotten a commission check of at least $400,000 (I would have done it for $300,000). I read an article that said that "one" of the receptions at Buckingham Palace would have 650-700 attendees and passed Canapes would be the menu because the Palace's "Royal Kitchen" can only handle buffets and dinners up to 150. Are you kidding me? Okay I retract my earlier statement about the $400,000 and only doing it for $300,000, I want the full $400k and Ill build you a kitchen to handle the 700 guests. Better yet wanna talk about dinner impossible, give me a handful of Louisiana Chefs, a few culinary students from one of those fancy shmancy schools over there and ten stewards to keep the plates and pots washed and Ill make it happen. So below is a picture of the canapes that were at the "Royal Reception" according to this article I found. Now I don't know about you but after sitting around for hours waiting on the the Royal Chariot to arrive I would have been starving and this would not have cut it. I have catered allot of weddings including my own and I know from experience when my bride and I walked into the reception our guests had to wipe there face and set down the Alligator sauce piquant to welcome us as newlyweds. However as a Chef I do have a pet peeve of guests tearing down a reception buffet like wild animals before the wedding party arrives but thats a story for another day. The "Royal Chef" must have had at least 2 of each item per guest and according to the photo that's at least 7,000 canapes and "were still starving"!

Job well done Chef! Dont want the next one, call me Ill do it!

Louisiana Products at there peak!

Here in Louisiana we have an abundance of local ingredients just waiting to make there way to your table. Some of my favorites for this time of year is our Ponchatoula Strawberries and Fresh Sugar cane that was harvested a couple months back and hitting the shelf at its freshest state. With sSummer time around the corner this brings healthy eating to mind and salads to my mind. Below is a salad that I find to focus on those two great ingredients and is great for you and you palate. Enjoy these great local ingredients to there fullest and let your imagination run wild with culinary creativity.

Strawberry Spinach Salad

w/Sugar Cane Vinaigrette

Ingredients-

1# Fresh Spinach leaves

1 pint strawberries (cut in ¼” slices)

3oz Blue Cheese Crumbles

2oz Chopped Walnuts

Procedure-

Toss Spinach leaves in a large mixing bowl with strawberries and Sugar cane Vinaigrette. Once all leaves are lightly coated top with Blue Cheese crumbles and chopped Walnuts. Top your salad with grilled chicken or blackened shrimp for light entree choice.

Sugar cane Vinaigrette:

                1/2 cup vinegar

                1/2 cup cane syrup

                1/3 cup mustard

                1 teaspoon garlic

                1 cup oil

Combine vinegar, mustard, garlic and syrup with blender. On medium speed slowly add oil till completely blended.

Lobster Napoleon

The Lobster Napoleon is a great Appetizer or entree for a dinner party or for that special evening at home. This recipe can be modified so many different ways to accommodate anyone. The lobster could be any other protein if lobster is unavailable (lump crab meat, shrimp, crawfish, scallops, etc.). I also have swapped the eggplant for green tomatoes turning this recipe into a whole new dish by changing one component. Cook with passion and use local ingredients and you cant go wrong!

Lobster Napoleon

Yield: 1 order

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Ingredients:

 

1 eggplant

2 cups corn flour

1qt buttermilk

1 egg

1 tsp salt

1 tsp pepper

1qt olive oil

4 oz cooked lobster meat (chopped 1/2”- 1”)

1 cup heavy cream

4oz unsalted butter (cut in 1” cubes)

2tbsp fresh basil (chiffonade 1/8”)

1tsp fresh garlic

1oz white wine

 

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Procedure:

Preheat frying oil (olive oil) to 350°. Peel one eggplant and slice ½” wheels and set aside one small, medium and large cuts. Place wheels set aside in buttermilk to soak while preparing the sauce and lobster.  Heat small skillet over medium heat with 2 oz of butter, add garlic and lobster meat, sauté till meat is heated and absorbs flavors, deglaze pan with white wine. Add remaining butter and basil, continue cooking till butter is all melted and basil begins to wilt. Pour cream in pan and lower heat to reduce cream by half. While reducing sauce remove eggplant from buttermilk and dredge in corn flour, shake off excess flour and place carefully in fryer for 3 minutes then flip for another 3 minutes. Remove eggplant and place on paper towel to absorb excess grease, season with salt and pepper.  Sauce should be considerably thicker now, remove from heat and set aside. Place largest wheel down on plate first and top with 1oz lobster meat, place medium wheel on top of meat and add another ounce of meat on top of it. The smallest wheel will be last with lobster meat on it then drizzle the cream sauce all over letting it run down all side. Garnish with a sprinkle of fresh chopped parsley.

Roasted Corn and Crab Bisque

Even though our South Louisiana summer is right around the corner the use of soups, bisques and gumbos is still a very big part of our culinary heritage, so turn down the AC and enjoy. This recipe is one of my favorites, crab meat is a little high right now but my sources say we should see a price relief soon. Make all your recipes with passion and local ingredients and the end result is sure to be a success.

Roasted Corn and Crab Bisque                                                                                                                  

Makes 2 ½ Gal.

Ingredients:                                                                                                                                                   Shelf Life: 5 Days

3 oz. Butter

3 oz. All Purpose Flour

1 ½ Qt. Trinity (2 parts Onion, 1 part Celery, 1 part Green Bell Pepper)

1 ½ Qt. Roasted (not burnt) Corn Kernels

3 Bay Leaves

1 Gal. Crab Stock (1 gallon water, 4oz. Crab Base)

1 Qt. Heavy Cream

2 Lb. Back Fin or Claw Crab Meat (free of shells)

2 C. Chopped Green Onion

2 Tbs. Kosher Salt

1 tsp. Ground White Pepper

2 tsp. Ground Black Pepper

Procedure:

1.       Wash your hands. Collect all ingredients, and clean, sanitized necessary equipment.

2.       In large Sauce Pot; melt butter over medium heat. Stir in flour, and cook till blonde roux is achieved. Add trinity and “sweat” till just softened, roughly 5 minutes.

3.       Whisk in stock, or water and base. Add Bay leaves, and simmer for 10 – 15 minutes, till roux is cooked out, stirring occasionally.

4.       Stir in Corn and Cream and simmer another 5 minutes.

5.       Finish with Crabmeat, Green onions, Salt, and Pepper.