Panko Crusted Salmon March 7, 2017 by Jill Foucre Leave a Comment Panko Crusted Salmon 2017-03-07 18:42:00 Print Ingredients 2/3 cup panko (Japanese bread crumbs) 2 tablespoons minced fresh parsley 1 teaspoon grated lemon zest 1 clove of garlic - minced Kosher salt and freshly ground black pepper 2 tablespoons good olive oil Four 6 to 8 ounce salmon fillets, skin on 2 tablespoons Dijon mustard 2 tablespoons vegetable oil Lemon wedges, for serving Instructions Preheat the oven to 425 degrees. In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside. Place the salmon fillets, skin side down, on a board. Mix the garlic and mustard together. Generously brush the top of the fillets with mustard mixture and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere. Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin. Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges. By Julie Busteed Adapted from Barefoot Contessa How Easy is That? by Ina Garten Adapted from Barefoot Contessa How Easy is That? by Ina Garten Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Mustard Roasted Potatoes March 6, 2017 by Jill Foucre Leave a Comment Mustard Roasted Potatoes 2017-03-06 15:41:07 Print Ingredients ¼ cup whole grain Dijon mustard 1 tablespoon extra virgin olive oil 1 tablespoon butter, melted 1 tablespoon fresh lemon juice 1-2 cloves garlic, minced 1 ½ teaspoons dried oregano ½ teaspoon finely grated lemon peel ½ teaspoon coarse kosher salt 1 ½ pounds small red and white skinned potatoes, cut into ¾”wide wedges Instructions Preheat oven to 425 degrees. Spray baking sheet with nonstick spray or line with parchment. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add the potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Spread potatoes in single layer on baking sheet. Roast 20 minutes, toss, and roast until potatoes are crusty outside and tender inside, about 25 minutes longer. Notes Can be made 2 hours before serving. Let stand at room temperature, then rewarm in 425 degree oven for 10 minutes. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Dining in the American Riviera by Jamie Bordoshuk March 6, 2017 by Jill Foucre Leave a Comment Santa Barbara is known as “America’s Riviera” for good reason. The lush Mediterranean climate, picturesque Pacific coastline, red tiled roofs and sophisticated culture make you feel like you’ve been magically transported to Spain or Italy. In addition to all of this, it also holds the title for having the most restaurants per capita on the central coast – 450 to be exact. My wife and I were lucky to call Santa Barbara ‘home’ for the entire month of January. And we had one goal – to try as many of Santa Barbara’s restaurants as possible. First on our list was Brophy Brothers, a Santa Barbara staple for the past 30 years that is located right in the harbor with views of mega-yachts and playful sea lions. Brophy’s wins the Best Seafood title year after year, but it’s their award-winning Brophy’s Clam Chowder that keeps the locals coming back. My bowl was brimming with big chunks of clam, russet potatoes, onions and celery in a perfectly creamy base. Top all of this off with a basket of warm sourdough and a local craft brew and I was in heaven. For Taco Tuesday we ventured out in search of a Cali-Mex restaurant that served homemade chips and salsa, fresh flavors and strong margaritas. Walking up State Street, we came upon Sandbar, an outdoor restaurant with fire pits, heat lamps and a wonderful ‘come as you are’ vibe. The stars were aligned again as we were pleasantly surprised to hear that Happy Hour included 2-for-1 margaritas and $5 appetizers. Sandbar became our weekly ‘spot’ for the rest of our Tuesdays. On our final weekend (with my sisters in tow), we visited Paradise Café – the first and only Santa Barbara restaurant to grill their prime steaks and fresh seafood using live wood oak. Live oak imparts the unique and pungent flavor to meats, seafood and vegetables while allowing the quality of these ingredients to come through. The savory flavors brought out by the oak allow them to keep additional seasonings to a minimum. For an appetizer, we ordered the fresh local mussels steamed in wine, butter, garlic and Pernod. Unbelievable! In addition to the flavor, each mussel was literally the size of a silver dollar. No two ways about it, we just had to order another bowl! Although we didn’t make it to all 450 restaurants, we did put a dent in the list. You can bet that we will be picking up where we left off next year. While at home, I make this New England Clam Chowder and imagine we are harbor-side at Brophy’s. New England Clam Chowder 2017-03-06 12:31:34 Print Ingredients 2 (10 oz) cans clams, with juice reserved or 2-3 pounds fresh clams 2 cups bottled clam juice 4 cups seafood broth 3 tablespoons butter 2 cups onions, small dice 2 cups celery, small dice 2 carrots, small dice 1 tablespoon garlic, minced 6 sprigs of fresh thyme 2 bay leaves 3 cups potatoes, peeled and medium dice 2 cups heavy cream Salt and pepper Instructions In a Dutch oven, over medium heat, sauté onions, carrots and celery in butter, until translucent, about 6-7 minutes. Add garlic, thyme and bay leaf and sauté for 1 minute more. Add potatoes, seafood broth, reserved clam juice and bottled clam juice. Simmer until the potatoes are cooked - about 20 minutes. Add clams and heavy cream and cook another 5 minutes. If soup is too thin, mash a few of the potatoes to thicken. Season with salt and pepper. By Jamie Bordoshuk Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Weeknight Bolognese March 2, 2017 by Jill Foucre 1 Comment Weeknight Bolognese 2017-03-02 16:23:17 Print Ingredients 2 tablespoons good olive oil, plus extra to cook the pasta 1 pound lean ground sirloin 4 teaspoons minced garlic (4 cloves) 1 tablespoon dried oregano 1/4 teaspoon crushed red pepper flakes 1¼ cups dry red wine, divided 1 (28-ounce) can crushed tomatoes 2 tablespoons tomato paste Kosher salt and freshly ground black pepper 3/4 pound dried pasta, such as orecchiette 1/4 teaspoon ground nutmeg 1/4 cup chopped fresh basil leaves, lightly packed 1/4 cup heavy cream 1/2 cup freshly grated Parmesan cheese, plus extra for serving Instructions Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1½ teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes. Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box. While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining ¼ cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and ½ cup Parmesan and toss well. Serve hot with Parmesan on the side. By Julie Busteed Adapted from Barefoot Contessa How Easy is That? by Ina Garten Adapted from Barefoot Contessa How Easy is That? by Ina Garten Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Maple Glazed Pork Medallions with Apples March 2, 2017 by Jill Foucre 1 Comment Maple Glazed Pork Medallions with Apples 2017-03-02 15:08:07 Print Ingredients 1 pound pork tenderloin 1/2 teaspoon salt 1/4 teaspoon ground pepper 1/4 teaspoon ground sage 2 tablespoons olive oil 1 red apple, cored and cut into thick slices 3 medium shallots, minced 8 ounces mushrooms, sliced 1/2 cup beef stock 1/4 cup maple syrup 1/4 cup cider vinegar salt and freshly ground pepper Instructions Cut tenderloin into generous 1 inch medallions. Combine salt, pepper and sage. Sprinkle medallions with seasonings. Heat 1 tablespoon olive oil in a sauté pan over high heat. Sear meat until browned, about 2 minutes per side. Transfer pork to a plate. Add remaining oil to pan. Add shallots and sauté until golden. Add the mushrooms and apples and sauté until mushrooms are soft. In a small bowl, combine ingredients for the glaze: beef stock, maple syrup and cider vinegar. Pour glaze ingredients into sauté pan. Bring to a simmer and reduce by half, about 5 minutes. Add pork and any accumulated juices to the pan. Cook pork in the simmering sauce for 5-8 minutes, flipping once (final internal temperature should be 145 degrees). Serve on top of brown rice or egg noodles. By Lynn Dugan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/