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Dinner With the Chairman

If you aren’t aware of the Chairman’s Selection program offered by our very own Pennsylvania Liquor Control Board, then you might want to take a peek at a Premium Collection Store. Such a store is located at the Hawthorne Center on the Fruitville Pike.

recipes and food styling by Chef Bill Scepansky
photography by Allan Holm


 

Chincoteague Salt Oysters with End-of-Season Heirloom Tomato-Cilantro Salsa and Endive

When the months ending in “R” roll around, it’s generally a great time to enjoy oysters. The water is cold, but not too cold, allowing boats to get to these sweeter, crisper cold-weather specimens before the ice sets in. Paired with a fresh salsa whipped up from the glut of end-of-season tomatoes, a healthy shot of fragrant cilantro and a little lime, and finally served in a boat of endive, they are a clean way to start any fine meal. Serve well chilled with a glass of Sauvignon Blanc or Champagne for a real treat.
Recipe makes 12.

Ingredients:
1 cup Heirloom Tomatoes, ripe, juicy, assorted varieties, cored, peeled, small dice
2 Tbsp. White Onion, minced
1 tsp. Poblano Pepper, seeded, small dice
1/4 tsp. Garlic, fresh, minced
1 Tbsp. Cilantro, fresh, chopped
1/2 Lime, fresh, juice of
To Taste: Kosher or Sea Salt and Black Pepper, freshly ground
1/2 tsp. Extra Virgin Olive oil

12 Chincoteague Salt or other crisp, clean, briny oysters such as Cape May, shucked at last minute
2 heads Belgium Endive, trimmed of base, leaves separated, smaller leaves reserved for other salad
12 Cilantro Leaves, for garnish if desired
As needed: Sea Salt, preferably flaked

Directions:
In a small bowl, gently toss together salsa ingredients. Place each shucked oyster in an endive spear and spoon a touch of the salsa over each oyster. Garnish each with a leaf of cilantro and a few crystals of sea salt. Serve immediately.

Grilled Eggplant Wrapped Wild Salmon with Smoked Mushrooms & Charred Green Onion Salsa Verde

Sweet, smoky grilled eggplant adds a layer of silkiness and tang to rich wild salmon, while garlicky smoked mushrooms and zesty green sauce add a subtle, slightly spiced touch of acidity to the dish. Pair with a light red such as Pinot Noir or a medium-bodied white wine such as clean Chablis or un-oaked Chardonnay.
Recipe serves 6.

Ingredients:
1 bunch Scallions, trimmed of root ends and top 2” of green, brushed with olive oil and grilled till tender
1 Vidalia Onion, slice of, peeled, 3/8” thick, oiled and grilled till tender
1 Tomatillo, husked, quartered, brushed with olive oil and grilled till tender
1/4 Poblano Pepper, stemmed and seeded, oiled and grilled till tender
2 Tbsp. Olive Oil
1 cup Chicken Stock, boiling
1/4 tsp. Garlic, granulated
1/4 tsp. Cumin

To Taste: Kosher or Sea Salt and Black Pepper, freshly chopped
2 Tbsp. Cilantro, finely chopped

1/2 lb. Shiitake Mushrooms, sliced
2 Tbsp. Olive Oil
1/2 tsp. Garlic, fresh, minced
2 drops Liquid Smoke, pecan
To Taste: Kosher or Sea Salt and Black Pepper, freshly ground
1/2 tsp. Cilantro, finely chopped

2 Tbsp. Balsamic Vinegar
5 Tbsp. Extra Virgin Olive Oil
1/4 tsp. Cumin, ground
1/4 tsp. Coriander, ground
1 Eggplant, large, thinly sliced lengthwise
To Taste: Kosher or Sea Salt and Black Pepper, freshly ground
3 Wild Salmon Filets, cut roughly 2 ½ x 2 ½ x 6”

Directions:
For the sauce: Pre-heat a wood, charcoal or gas grill. Brush the scallions, onion, tomatillo and poblano pepper with a touch of the olive oil. Reserve any remaining oil. Grill over medium coals till tender and just beginning to brown up a bit. Remove from heat to a blender and add boiling stock. Add reserved oil, granulated garlic and cumin, a touch of salt and pepper and blend till smooth. Add cilantro and blend until bright green and smooth. Taste and adjust seasonings with additional salt and pepper. Pour into a small saucepan and set aside.

For the smoked mushrooms: In a large non-stick sauté pan, over medium-high heat, sauté shiitake mushrooms in oil until just beginning to brown. Add garlic and sauté an additional minute. Add liquid smoke, salt and pepper and cilantro. Set aside.

For the eggplant: Combine the balsamic vinegar, 4 tablespoons of the oil, the cumin and the coriander and brush onto both sides of eggplant slices. Season with salt and pepper. Season salmon with salt and pepper and toss with remaining olive oil. Over medium-hot coals, grill eggplant slices until well marked and thoroughly cooked. (Achieve nice grill marks by grilling eggplant for a minute or two diagonally over the grill grates and then rotating 90 degrees to the opposite diagonal angle. Cook one or two minutes more. Flip, again laying at an angle to the grill grates, rotate 90 degrees and finish till tender. The flesh should appear darker and opaque vs. white and pale green.) Remove to a platter or cutting board. Grill salmon over a medium-hot, very clean, well-oiled grill until nicely marked yet still quite rare. Remove to a plate and set aside.

Before serving: Pre-heat oven to 400 degree F. To assemble salmon, roll each filet up in two pieces each of grilled, overlapping eggplant slices, encircling the salmon twice. Trim excess eggplant length and from ends of newly created rolls. Place roll in a non-stick pan, seam side down, and place in oven. Cook till salmon is medium in doneness, removing when you see small beads of white fat at the ends of the salmon, 5-8 minutes. Meanwhile, warm smoked mushrooms and sauce.

To serve: Spoon a pool of warmed sauce into the center of 6 warmed plates. Divide the mushrooms by the plates, adding a mound in the center of the sauce. Using a very sharp knife, slice each salmon roll in half and place a half next to the mushrooms on each plate. Garnish with cilantro sprig if desired.

Southwest Spiced “Cowboy Cut” Beef Rib Chop with Smokey Kettle Beans & Cheesy Creamed Greens

This dish is all about simple, bold flavors requiring a good appetite. Enjoy with an equally bold red wine for an evening of outdoor gluttony!
Recipe serves 6.

Ingredients:
1 Tbsp. Cumin, ground
1 Tbsp. Ancho Chile Powder
1 tsp. Coriander, ground
1 tsp. Smoked Pasilla or Chipotle Powder
1/2 tsp. Cinnamon, ground
1 tsp. Garlic, granulated
1 tsp. Sweet Paprika, ground
1 Tbsp. Kosher Salt
1 Tbsp. Brown Sugar, light
6 Rib Eye Chops, bone-in
1 cup Unsalted Butter, clarified
To Taste: Kosher or Sea Salt

1 lb. Black Eyed Peas, soaked overnight
1/2 cup Onion, diced
1 Carrot, peeled, diced
1 stalk Celery, diced
1 clove Garlic, minced
1 Smoked Pork Neck
As needed: Chicken Stock, to cover
1 can Tomato with Green Chile
1/4 cup Cilantro, chopped
1 cup Black Beans, drained

1/2 cup Spanish Onion, small dice
2 Tbsp. Butter, unsalted
1 cup Chicken Stock, low-sodium if purchased
4 cup Heavy Cream, reduced down to 1 cup
1 bunch Swiss Chard, trimmed of stems, de-ribbed, chopped, blanched till tender, shocked, drained
1/3 cup Aged Gouda, grated
To Taste: Kosher Salt and Black Pepper, freshly ground

Directions:
For the chops: In a small bowl, whisk together the spices, salt and brown sugar. Season steaks on both sides with rub. Pour butter into a wide, shallow pan. Keep warm. Just before ready to grill, dip steaks into clarified butter. Grill to desired doneness. Rest 5 minutes before slicing. Re-salt to taste just before serving. Serve with creamed greens and cowboy beans.

For the beans: In a large sauce pan, combine beans, veggies and pork neck. Add just enough stock to cover by 1”. Bring to a boil and reduce to a simmer. Cook slowly, partially covered, until almost completely tender. Within the last 15 minutes of 1 hour of slow cooking, add tomatoes, cilantro and black beans. Continue to cook until tender. Check for seasonings and adjust as needed. Just before ready to serve, pull pork neck out, shred off meat and add back into beans.

For the creamed greens: In a medium saucepan, sweat onions in butter until tender. Add the chicken stock and bring to a boil. Reduce down till almost dry. Add the reduced heavy cream and bring to a boil. Reduce slightly. Add the blanched chard and return to a simmer. Cook over medium heat until the cream is of sauce-like consistency and the greens are thoroughly tender. Fold in cheese to melt and season to taste with salt and pepper.

Bartlett Pear, Medjool Date, Toasted Almond and Stilton Canapés

Looking to serve something sweet and savory with that special Port you’ve been holding on to? Here’s the answer!
Recipe makes 12.

Ingredients:
1/4 lb. Stilton, softened to room temperature
3 slices Brioche Loaf, 3/8” thick, roasted
12 Medjool Dates, pitted, butterflied
1 Bartlett Pear, ripe, peeled, cut into wedges, cored, roasted with Honey till tender, sliced
1/4 cup Almond Slices, toasted and lightly salted

Directions:
Using a butter knife or spreader, spread the stilton onto each slice of toasted brioche in a thin, uniform layer. Press dates over cheese to cover. Cut crusts off of bread, trimming into 4” x 4” squares. Cut each square into 4 each smaller canapés. Top each with a few slices of the pear and finish with a few almonds. Enjoy!



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