by Georges Mokbel, wine pairings by Marlene Rossman
These recipes are a continuation of the Party Planner article (page 13) of the January 2009 issue.
In this next dish, the tenderloin is cooked whole, retaining its juices. By adding a fresh-herb crust with garlic and cumin will not only add another layer of texture to the beef, but it will also heighten the flavor immensely. The salsa verde recipe shown below is a twist on the traditional Argentinean chimichurri sauce. The salsa adds a bold flavor, color and freshness to this dish that is sure to tantalize your guests’ palates.
Salsa Verde-Crusted Beef Tenderloin
Yield: 6 servings
2 lbs. whole beef tenderloin
1 t. each of sea salt and freshly ground pepper
3 T. all-purpose flour
1 egg, lightly beaten
3 T. Salsa Verde (recipe follows)
1 c. panko breadcrumbs
Method (1) Season the beef with salt and freshly ground pepper. On high heat, sear the tenderloin on all sides until golden brown, directly on the grill or in a large pan. (2) Place tenderloin on parchment-lined sheet tray. Lightly sift top layer with flour, and brush with egg. In a medium bowl, mix Salsa Verde with breadcrumbs. Press herb and breadcrumb mixture on tenderloin to form a light crust. (3) Finish baking tenderloin in 375˚F oven until desired temperature is reached. Allow tenderloin to rest for 15 minutes before slicing. Serve with side dish of choice, such as roasted redskin potatoes and asparagus spears.
Salsa Verde (2 cups)
2 large cloves garlic
2 t. ground cumin
1 t. salt
1/2 c. packed each mint leaves, cilantro leaves and flat Italian parsley
1 1/2 c. olive oil
1/2 c. lemon juice
1 unflavored vitamin C pill, crushed
Method (1) Blend all the ingredients in a food processor until smooth, 2-3 minutes. (2) Cover to contact with plastic food wrap, and store in the cooler.
Wine pairing: Urraca Primera Reserva 2005 (Argentina), a blend of Malbec and Cabernet Sauvignon, is a perfect companion to the richness of the tenderloin and the spice of the Argentinean-style salsa.
The following dish highlights salmon as the center stage star by presenting two distinctly different ways of preparation, flavor and texture. The fillet takes on an Asian theme/flavor, and the cake is more traditional but with charm. Together, the salmon duo accomplishes both high protein and high style. By always presenting yourself as a creative pioneer and educating your guests on your culinary artistry, it will raise the bar and differentiate you from your competitors.
Salmon Duet: Ginger-Sesame-Crusted Salmon Fillet and Crispy Salmon Cake with Baked Pea Risotto
Yield: 6 servings
Ginger-Sesame-Crusted Salmon
1/2 T. fresh ginger, grated
1/4 c. sesame seed
1 clove garlic, finely chopped
2 T. melted butter
1 c. panko breadcrumbs
Salt and pepper, as needed
6 pieces of salmon, cut into 3-oz. servings
Flour, as needed
1 whole egg, lightly beaten
1/2 t. each of salt and fresh ground pepper
Salmon Cakes, recipe follows
Baked Pea Risotto, recipe follows
Method (1) Make the ginger crust by mixing the grated ginger, sesame seed, garlic, butter, breadcrumbs, salt and pepper. (2) Place the salmon skin-side down on a parchment-lined sheet tray; season salmon with salt and pepper. Lightly sift the top of the salmon with flour, and brush with the egg, using a pastry brush. Sprinkle the top surface of the salmon with the breadcrumb mixture. (3) Bake in a 400˚F oven for 20 minutes. (4) Serve alongside the Salmon Cakes and the side dish of Baked Pea Risotto.
Salmon Cakes
2 lbs. whole salmon fillets
1 T. olive oil
Sea salt and black pepper, as needed
1/2 c. mayonnaise
2 eggs, lightly beaten
2 T. fresh lemon juice
4 scallions, thinly sliced
1/2 each salt and freshly ground pepper
1/8 T. dill
1 c. panko breadcrumbs, plus additional for topping the cakes
Melted butter, as needed
Method (1) Place the whole salmon fillets on a parchment lined sheet tray. Drizzle with olive oil, and season with salt and pepper. Bake at 350˚F for 30-35 minutes. Allow the salmon to cool at room temperature before flaking the flesh into a large bowl. (2) Add mayonnaise, eggs, lemon juice, scallions, salt, pepper and dill. Fold in breadcrumbs. (3) Use a small ice cream scoop to portion the salmon mixture into six cakes. Form the patties with your fingers, and toss in additional breadcrumbs. (4) Place the patties on a greased parchment lined sheet tray. Drizzle with melted butter. Bake at 400˚F for 20 minutes.
Baked Pea Risotto
2 T. olive oil
1/4 c. shallots, finely diced
1 1/2 c. Arborio rice
6 c. lobster, shrimp or vegetable stock, heated
1/2 c. white wine
1 1/2 c. frozen peas
1/2 c. Parmesan cheese, grated
1/2 c. panko breadcrumbs
Method (1) Heat olive oil in a heavy saucepan over medium heat; sweat shallots until translucent, 4-5 minutes. (2) Add Arborio rice, and toss for 3 minutes until the rice is coated. (3) Add wine and 1/3 of hot broth. Stir consistently, adding another 1/3 of hot stock each time the liquid evaporates. Season with salt and freshly ground pepper to taste. (4) Remove the risotto from the heat, and fold the frozen peas. Portion the risotto into 6 individual ramekins, and sprinkle with Parmesan cheese. Bake at 350˚F for 20-25 minutes.
Wine pairing: The marvelous young Owen Roe Pinot Noir “The Kilmore” 2007 (Oregon) is earthy and filled with cherries and spice, complementing both salmon preps and the risotto.
by Chef Magazine staff
This article is the Bottom Line Solutions online exclusive for the January 2009 issue.
Making butter sauce from scratch can be a labor-intensive and finicky process. To assist the busy (and budget-minded) chef, Land O’Lakes Foodservice has introduced Butter Sauce Base, a versatile heat-and-serve base. 
Unlike frozen or refrigerated solid sauces that lack the flavor, quality and flexibility of traditional butter sauce, Butter Sauce Base is a refrigerated liquid made with real Land O'Lakes butter that features the rich flavor and mouth-feel of from-scratch sauce. Because it’s flavor-neutral, it can easily be used as a speed-scratch start for a chef's savory or sweet signature sauces. While scratch sauce can break easily if it gets too hot, too cold or overstirred, Butter Sauce Base has excellent hot-hold stability, with the ability to be heated, reheated and microwaved without breaking. This base also accepts a considerable amount of acid or fat without breaking or curdling. It can be flavored on a batch-and-hold or made-to-order basis, minimizing waste and maximizing opportunities. For more information, visit www.landolakesfoodservice.com, or call (800) 328-1322.
Dole Foodservice has introduced Chef-Ready Cuts, fresh frozen fruit pre-cut into cubes, dices and slices. The available products are pineapple cubes, mango cubes, diced peaches, diced strawberries and sliced strawberries. Dole developed Chef-Ready Cuts as time-saving ingredients for hardworking chefs. Across all menu segments and day parts, Dole Chef-Ready Cuts deliver fresh fruit flavor and versatility in an ultra-convenient, ready-to-use form. With customers demanding healthier menu options, Dole Chef-Ready Cuts offer 100-percent real fruit with all the fresh fruit benefits (naturally sweet, nutritious and an excellent source of Vitamin C). Available year-round, Dole Chef-Ready Cuts pour from the pouch to: serve as instant toppings and mix-ins; enhance fruit salsas, sauces, salads and desserts; or create menu signatures. For more information, visit www.dolefoodservice.com, or call (800) 723-9868.
The Bonewerks Culinarte 100-percent pure, all-natural glace line provides chefs with a consistent, flavorful product that will save time, energy, space and money. The glace products are made from oven roasting the freshest bones, then simmering them for hours with fresh vegetables, herbs and spices. All products are made from first-draw stocks that are reduced and then blast-frozen to maintain the freshness. Express your culinary creativity with bases that are free of salt, wheat, gluten, added gelatin, artificial coloring, dairy and extracts. The glace line uses only a single species of bones—veal, chicken (roasted or blanched), white Peking duck, lamb, pork and lobster, as well as a vegetarian mirepoix—perfect for everything from from soups to risottos or to simply enhancing signature sauces. For more information, visit www.bonewerksculinarte.com, or call (800) 542-3032.
Pepperidge Farm's puff pastry delivers chef quality in the European tradition without the need for costly labor or special equipment to achieve the delicate layers. The versatility can convenience of the products will enhance both your sweet and savory presentations. Puff pastry sheets are prerolled , ready to be shaped, filled and baked. Also available are puff pastry shells and mini shells for dessert and appetizer presentations. For more information, visit www.pepperidgefarm.com or www.campbellawayfromhome.com.
Jackie Shen, executive chef of the Pan-Asian restaurant Red Light in Chicago, was recognized today as a Chicago magazine 2008 Chicagoan of the Year. Shen's philanthropic and fund-raising efforts in the city include LaRabida Children's Hospital, Esperanza Community Services and the local animal pound. Click here here for the accompanying article on Shen, and watch the video here.
