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
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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.
Ingredients:
12 Chincoteague Salt or other crisp, clean, briny oysters such as Cape May, shucked at last minute
Directions:
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.
Ingredients: 2 Tbsp. Cilantro, finely chopped
1/2 lb. Shiitake Mushrooms, sliced
2 Tbsp. Balsamic Vinegar
Directions: 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.
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!
Ingredients:
1 lb. Black Eyed Peas, soaked overnight
1/2 cup Spanish Onion, small dice
Directions: 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.
Looking to serve something sweet and savory with that special Port you’ve been holding on to? Here’s the answer!
Ingredients:
Directions:
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