Recipes

Arugula, Roasted Cauliflower and Chicken Salad

(recently demonstrated at Macy’s Downtown)

Serves 4

Chicken Parsley Patties

3/4# Chicken thighs, boneless and skinless

1 t Salt

1/4 t Freshly ground black peppercorn

1/4 c Ice water

1 T Lemon juice

2 T Parsley, chopped fine

3/4 t Extra Hot Chinese Mustard

2 T Canola oil (for cooking)

To make the patties

1. Grind chicken thigh through a 1/4″ grind plate, 2 times.

2. Place ground chicken in a bowl and add the salt, pepper, lemon juice, parsley and mustard. Mix well.

3. Add ice water and mix for 1 minute.

4. Shape the mix into 4 even patties.

To cook the patties

1. Heat oil in large sauté pan.

2. Sauté sausage patties on medium-high heat until golden brown on both sides and cooked through.

3. Reserve.

For the Salad

1/2 head Cauliflower cut in 3/4” pieces

3 Tbl. Canola oil

1/4 tsp. salt

4 Loosely packed cups of baby arugula, washed well, and stems removed

2 Tbl. Extra Virgin Olive Oil

2 Tbl. Lemon juice

1/2 t Salt

20 Chives

½ c Pecorino Romano slivers (thinly slice cheese with a vegetable peeler and cut cheese into fine julienne)

Freshly ground black pepper

1. Place roasting pan in oven and preheat to 450°F.

2. When roasting pan is hot add canola oil, cauliflower and salt.

3. Cook for about 30 minutes, checking every 5 minutes and stir. Cook until golden brown.

4. Remove cauliflower from pan and cool to room temperature, about 10 minutes.

Presentation

1. Place arugula in a large bowl.

2. Add cauliflower, and salt to bowl, gently toss.

3. Cut chives in 1 1/2″ pieces, add to salad along with olive oil and lemon juice, gently mix until well combined. Add the Pecorino Romano, gently mix.

4. You may cut the patties in 1/2s or 1/4s and mix with the arugula, or serve the patties alongside the salad.

5. Place an equal amount of the salad on 4 plates. Garnish with freshly ground black pepper.

Salmon Spring Rolls

(as seen on FOX 9, 4/3/2010)

Makes 5-6 Spring Rolls

For the Marinated Salmon

2 T Soy sauce

1/4 c Sesame oil

2 T Rice wine vinegar

1 1/2 T Honey

1 1/2 t Onion powder

3/4 t Cayenne

1 1/2 t Celery salt

1 # Salmon, cut in 1″ strips

1 T Canola oil (to cook the salmon)

1.  Combine all ingredients (except salmon and canola oil) in a bowl and whisk together until well combined, pour over salmon and marinate for 2 hours, covered in the refrigerator.

2.  Add canola oil to saute pan on high heat and get very hot, to the smoking point and add the salmon.

3.  Turn salmon occasionally to make sure all sides are seared–this will take about 2 minutes.

4.  Remove salmon, and the juices from the pan and let cool on a plate to about room temperature, flake salmon apart with a fork and reserve salmon and juices.

For the Dipping Sauce

1/4 each Jalapeno pepper

1/4 each Garlic clove

1 1/2 T Sugar

3 oz Water

1 T Lime juice

2 1/2 T Fish sauce

1 T Carrot, shredded

1. Slice jalapeno into thin rings and garlic clove as thin as possible.

2. Combine all ingredients in a bowl and whisk until sugar is dissolved. Store in the refrigerator until ready to use.

Assembly

Flaked salmon

Cilantro leaves (4-5 per roll)

1 Cucumber, peeled, seeded and sliced into thin ribbons about 1/4″ x 3″

2 T Toasted Sesame seeds

at least 6, 8″ spring roll wrappers

Fill large bowl with warm water. Working in batches, soak 1-3 rice paper rounds in water until softened, about 2 minutes. Remove rounds from water and arrange in single layer on work surface. Place 4-5 cilantro leaves, 1/8 t of toasted sesame seeds, and cucumber down middle of each round.   Place about 1/3 c flaked salmon filling with the juices per round.  Fold 1 edge of each round over filling. Fold in ends. Roll up rice paper rounds tightly, salmon. Transfer to platter. Repeat with remaining rice paper rounds. Slice spring rolls in 1/2 diagonally.  Spoon about 1 T of dipping sauce over each 1/2.  Serve immediately.

Green Beans with Peanuts

8 servings

Ingredients

1 1/2 pounds green beans, trimmed and cut into 1-inch pieces (about 5 cups)

4 tablespoons canola oil

3 tablespoons fresh ginger, peeled and finely grated (from 2 1/2-inch knob)

1/2 cup of water

1 cup salted roasted peanuts, coarsely chopped

1 tablespoon sesame oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Preparation

In large pot boiling salted water, cook beans until tender, about 8 minutes. Drain in colander and rinse well under cold running water. Drain well and pat dry with paper towels.

In 12-inch heavy skillet over high heat, heat canola oil until hot but not smoking.

Sauté green beans until hot, add water and cook, stirring often, until liquid is almost completely evaporated, about 3 to 6 minutes. Add ginger and sauté until softened and fragrant, about 30 seconds. Add peanuts and sauté 1 minute. Stir in salt and pepper.

This dish can be made up to 30 minutes before serving. Let stand in skillet, uncovered. Reheat over high heat, stirring often, about 2 minutes. Transfer to serving dish and serve.

Butter lettuce with kohlrabi

8 servings

Ingredients

3 medium kohlrabi (2 pounds total)

1/2 small red onion

1 tablespoon fresh lemon juice

3 tablespoons Manni per me Figlio Olive Oil

2 tablespoons drained capers, chopped

2 ounces Bibb lettuce; 4 cups

Preparation

Peel kohlrabi. Slice very thin with slicer and put in a bowl, allow to macerate for 10 minutes.

Slice onion very thin with slicer, then rinse in a sieve and pat dry. Stir into kohlrabi.

Stir together lemon juice, 1/4 teaspoon salt, and a pinch of pepper, stir in oil and capers. Pour over vegetables. Toss with Bibb, serve immediately.