As seen in The Seasonal Chef. Column 51, December 26, 2013. SALMON TARTAR IN CUCUMBER CUPS, TOURNEDOES OF BEEF TERIYAKI, OLIVE OIL RUSSET POTATO CHIPS, JUDY’S FESTIVE HOLIDAY SALAD. A special menu for you to ring in 2014! Salmon tartar, Filet of beef tournedos, Oven
As seen in The Seasonal Chef. Column 51, December 26, 2013
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- SALMON TARTAR IN CUCUMBER CUPS
- TOURNEDOES OF BEEF TERIYAKI
- OLIVE OIL RUSSET POTATO CHIPS
- JUDY’S FESTIVE HOLIDAY SALAD
A special menu for you to ring in 2014! Salmon tartar, Filet of beef tournedos, Oven baked potato chips, and Festive salad recipes follow. Serve sliced oranges drizzled with chocolate sauce and roasted pistachios for dessert. Bon appétit!
SALMON TARTAR IN CUCUMBER CUPS
Serves six
1 pound sushi grade fresh organic salmon
Sea salt and freshly ground black pepper to taste
Juice of 1 to 2 lemons or more to taste
About 2 to 3 tablespoon high quality extra virgin olive oil
1 hot house cucumber
Optional ingredients:
1/2 pound smoked salmon, coarsely chopped (if using do not add salt to fresh salmon)
Chopped fresh parsley, chives, chervil, or tarragon – according to your taste, total of about 1/4 to 1/3 cup
To prepare:
With a very sharp knife, remove all traces of sinews, skin, dark fat, any portion that is not perfectly pink salmon. Place salmon on a very clean cutting board, cut into small pieces. Holding two sharp chef knives parallel to each other, chop with both hands until the salmon has a fine texture (but not a paste.) Transfer salmon to a glass bowl, season with salt and pepper and mix well. With a table fork, stir juice of one lemon into the salmon until well blended. Add olive oil a few drops at a time, until the salmon holds together, stirring until blended. Taste and adjust the seasonings with juice or oil. Stir in optional ingredients and blend. Cover and refrigerate until serving time.
Just before serving taste again, adding a few drops of oil or lemon juice to balance the flavors. If adding smoked salmon, use less salt and oil.
Wash and score or partially remove the peel from cucumber, then cut into one-quarter inch slices. With a melon ball cutter, scoop out some of the center to make an indent.
Mound a small spoonful of salmon in the cucumber, arrange on platter or individual appetizer plates and serve at once.
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TOURNEDOES OF BEEF TERIYAKI
Serves six
6, 1 to 1-1/2 inch thick filet of beefsteaks, trimmed of fat and tied
Teriyaki Sauce:
2 tablespoons grated peeled fresh ginger
2 cloves garlic, minced
½ cup soy sauce
1/2 cup vegetable or olive oil
1/4 cup dry sherry or mirin
Zest of 1/2 lemon grated
2 teaspoons rice wine vinegar
Freshly ground black pepper to taste
1 to 2 tablespoons warm water if necessary
To prepare:
For the Teriyaki sauce; in a mixing bowl, whisk together the ginger, garlic, soy sauce, oil, sherry, lemon zest, vinegar, and black pepper until blended. Taste and adjust the seasonings with water.
Pour just enough marinade to barely coat the steaks into a shallow dish or zip lock bag, add trimmed steak and marinate at room temperature about twenty minutes.
To sear or grill the steaks: Preheat grill until coals are white hot. Or heat a heavy skillet over high heat until a few drops of water skittle across the pan. Sprinkle the surface of the pan with kosher salt. Using tongs to hold the steaks, sear the edges until crispy brown, then place one side down in the skillet and sear about two to three minutes per side or until done according to your personal preference. Transfer steaks to a warm plate, lightly tent with foil, can be set in a hot oven to keep warm two to three minutes Pour marinade remaining from the steaks, in the skillet, bring to a boil and reduce by half. Pour pan juices from steak plate into the reduction, bring to a boil, taste and adjust the seasoning. Drizzle sauce over the steaks and serve at one. Pass extra marinade at the table.
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OLIVE OIL RUSSET POTATO CHIPS
Serves Six
3 to 4 Russet potatoes, peeled and plunged into cold water
Extra virgin olive oil for drizzling
Sea salt and freshly ground black pepper to taste
Parchment paper
2 baking sheet pans with edges
To prepare:
Preheat the oven to 400 degrees F. On a mandolin or Benriner, cut potatoes into thin slices. Drop sliced potatoes into cold water to prevent discoloration.
Line baking pan with parchment paper, drizzle olive oil over the paper. Working in batches, remove a few potato slices from water, pat them dry with paper towel and immediately roll in olive oil to coat and arrange the slices in a single layer. Drizzle a few drops of oil over the potatoes if necessary, and season to taste.
Cover slices with another sheet of paper and weight it down with the second sheet pan placed directly on the paper. Bake about fifteen minutes or until the potatoes are tender. Remove the top pan and the parchment paper and continue to bake until light brown and crispy on the edges, total about twenty to thirty minutes. Transfer to a platter and keep warm, but uncovered.
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JUDY’S FESTIVE HOLIDAY SALAD
Serves six
For the dressing:
1 cup sliced green olives (garlic stuffed)
1 cup sliced black olives
1 bunch scallions, sliced
Extra virgin olive oil for drizzling
About 2 teaspoons good quality red wine vinegar, (preferably aged in oak)
1 pint grape tomatoes, washed and cut in half
Freshly ground black pepper to taste
Fistful of chopped parsley
For the salad:
1 bunch watercress, washed and tough stems removed
1 head Boston or Bibb lettuce, washed and spun dry torn into bite sized pieces
2 to 3 cups sliced romaine lettuce
To prepare:
In a mixing bowl, toss green and black olives together with scallions. Drizzle with oil and vinegar to taste. Can be done up to three days ahead, stored in the refrigerator.
About two hours before serving, add tomatoes to the olives, season with salt and pepper to taste and let stand at room temperature.
Working in a large salad bowl, mix assorted greens together, add tomato and olive dressing and toss until blended. Serve at once.
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