Sweet and Salty Lettuce Wraps

Sweet and Salty Lettuce Wraps
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Ingredients
  1. 1 lb of ground chicken or pork
  2. 2-3 ounces of chopped water chestnuts
  3. ¼ cup of chopped pineapple
  4. 1 clove of minced garlic
  5. ½ teaspoon of freshly grated ginger
  6. 4-5 tablespoons of This Little Goat Went to Tokyo cooking sauce*
  7. 2 sliced green onions cut on the bias
  8. 1 head of Bibb or Boston Lettuce, leaves separated
  9. 1 tablespoon of oil (canola)
Instructions
  1. Heat oil in pan. Add chicken and cook until no longer pink. Add garlic and ginger. Add water chestnuts, pineapple, and This Little Goat Tokyo cooking sauce. Toss in pan until thoroughly mixed. Remove from heat and sprinkle with green onions.
  2. Arrange lettuce leaves on tray or platter. Spoon a teaspoon of chicken mixture onto each lettuce leaf. Drizzle Tokyo cooking sauce over chicken mixture (optional) and serve.
Notes
  1. *Little Goat sauces are available at Marcel's Culinary Experience
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Anne’s Asian Style Fish Fillets with Fresh Spinach

Anne's Asian Style Fish Fillets with Fresh Spinach
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Ingredients
  1. ¼ cup all-purpose flour
  2. 1/2 teaspoon black pepper
  3. 1 lb thin fresh fillets such as trout or tilapia
  4. 2 tablespoon olive oil
  5. 2 tablespoon rice wine vinegar
  6. ¼ cup soy sauce – may be reduced sodium
  7. 2 teaspoon minced garlic
  8. 2 teaspoon minced bottled ginger
  9. 2 teaspoon sesame seeds
  10. 12 cups loosely packed fresh prewashed spinach leaves, tough stems removed
Instructions
  1. Place flour, black pepper and fish fillets in a Ziploc bag. Shake to coat.
  2. Heat oil on medium high in a sauté pan. Add the fish to the pan and cook on the first side until it begins to brown, about 4 minutes. Turn the fillets and reduce the heat to medium. Cook until lightly browned on the second side and the fish is opaque and begins to flake easily with a fork, about 3-4 minutes.
  3. When the fish is done, remove it to a serving plate. Pour the vinegar and soy sauce into the skillet and stir to remove any brown bits from the bottom of the pan. Add garlic, ginger and sesame seeds.
  4. Add the fresh spinach and toss to coat in the sauce and to wilt. You may have to cook the spinach in batches, removing the first batch with a slotted spoon to leave the juices in the pan for the second batch and place with the spinach.
  5. Place all of the cooked spinach and fish back into the pan over medium low heat and cover. Cook 1 – 2 minutes to reheat. Serve at once using tongs to place spinach on each plate, topping with a fillet. Drizzle remaining sauce over fish.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

No Oven, No Problem by Julie Busteed

Somehow it seems to happen that whenever we have out of town guests, something breaks, or clogs, or freezes. Think plumbers on Christmas Eve, or a dozen guests enjoying the warmth of the fireplace – because the power has gone out. This visit was no different, the day before company arrived our ovens decided to quit working. Not a total disaster since the stovetop still functioned, but I needed to alter my menus none the less.   

It has been several years since we’ve owned a grill and we’ve been planning to get one. As luck would have it, we were gifted a Kamado Joe! Yes, they were those kind of out of town guests, and yes, they probably figured it was their best shot at eating a home cooked meal. 

To be clear, the Kamado Joe is to “grill” as Ferrari is to a riding mower. This thing is on another level. The heat is enclosed entirely in a thick, ceramic shell, making common recipes that say “Bring the temperature to 700 degrees.” My ovens don’t go to 700 degrees…even when they’re working. The delivery crew shows up to assemble the unit dressed like they were going to a wedding… Which they were.  (Thanks Jill and Bob…)  And, like Ferrari, most of the Kamado Joes are red. Think of Marcel’s as the showroom, with free delivery and setup. 

I’ve had to skip over “grill” recipes for many years, and now here was my chance to dive back in. So far, we’ve seared steaks, grilled shrimp, warmed bread, grilled romaine and even baked banana bread. The surprising one was grilling salmon.  I had adapted this salmon recipe for the oven and it had proven quite tasty, but now I was actually able to grill it and wow, what a difference!

 

Asian Grilled Salmon
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Ingredients
  1. 1 side fresh salmon, boned but skin on (about 3 pounds)
  2. 2 tablespoons Dijon mustard
  3. 3 tablespoons good soy sauce
  4. 6 tablespoons good olive oil
  5. 1/2 teaspoon minced garlic
Instructions
  1. While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
  2. Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
  3. Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.
  4. Grilling with high heat is a little like learning a new language. There’s a bit of a transition, but once you have the basics, a lot of exciting culinary adventures become available. And the flavors that will appear are astounding. Plus, it’s a great option to have when your appliances go on the fritz.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

This Week at Marcel’s: October 16th through 22nd

It’s the middle of October and if you’re like us, you’re starting to think ahead to your holiday plans for the rest of the year. 
 
Whether you’re planning for your team at work or for your family and friends, consider a private event at Marcel’s. You pick the date, you pick the menu and we’ll do the rest! Great food, great drink and a fun activity for all. 
 
Feeling the competitive spirit?  Let us put together a friendly (or not!) “Chopped” competition for your group. And an event at Marcel’s makes the perfect family gift.  Just tell them it’s coming and we’ll get planning with you! 
 
If you would rather have the event at your place rather than ours, Maison is the answer!  All of the quality you expect from Marcel’s in your own home or other location of your choice.  Let us bring the chef to you!
 
Call us at 630-790-8500 or drop us a note at info@marcelsculinaryexperience.com and we will get started on a custom event for your holidays.  
 

Here’s what’s happening in our kitchen this week:

 

Tuesday, October 17th 11 am – 2 pm Free Demo Teri’s Aged Cheddar Beer Dip
 
Wednesday, October 18th 11:30 am – 1 pm Demo Out to Lunch: Fall Soups and Hearty Sandwich with Chef Lynn Dugan $40 Two Seats Available
 
Wednesday, October 18th 6:30 – 9 pm Hands On Fall Flavors Asian Style with Chef Kiley Fields $85 Seats Available
 
Friday, October 20th 6:30 – 9 pm Hands On La Fiesta de la Vendimia with Chef Julie Szimon $85 Seats Available
 
Saturday, October 21st 11 am – 12:30 pm Hands On Little Kids: Halloween Treats with Chef Kelly Sears (Ages 6 – 8) $40 One Seat Available
 
Saturday, October 21st 2 – 3:30 pm Hands On Mid Kids: Halloween with Chef Kelly Sears (Ages 9- 11) $45 Seats Available
 
Sunday, October 22nd 1 pm- 3 pm Hands On Big Kids: Chili Cookoff with Chef Cherise Slattery (Ages 12 – 16) $50 Seats Available
 
Come Cook Create and Celebrate at Marcel’s!

Soy Glazed Salmon Rice Bowls

Soy Glazed Salmon Rice Bowls
Serves 4
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Ingredients
  1. 4 cups cooked short grain rice (sushi rice)
  2. 1 english cucumber, sliced
  3. 1 cup defrosted corn kernels
  4. 1-2 carrots, julienned
  5. 2 cups shredded romaine (or red leaf) lettuce
  6. 1 lb salmon filet
  7. ¾ cup soy sauce
  8. ¼ cup mirin
  9. 2 T. sesame oil
  10. ½ t. wasabi powder (optional)
Instructions
  1. Preheat oven to 350 degrees. Mix soy sauce, mirin and sesame oil together. Pour over salmon filet. Place salmon on lined baking sheet and cook in oven for 20 minutes.
  2. Meanwhile, take remaining sauce (add wasabi powder, if you would like it to be spicy) and cook over medium / medium-low heat until slightly reduced (about 10 minutes).
  3. Place ½ cup of cooked rice in a serving bowl. Add shredded lettuce, corn, carrots, and cucumber on top of rice. Add ¼ of the cooked salmon on top of veggies. Drizzle with a tablespoon or two of the reduced sauce.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/