Saturday, October 29, 2016

Sunday Dinner October 30, 2016

On the Menu


Poached Salmon with Mango Habanero Sauce
6 – 8 Servings
Ingredients
½ cup white wine
¼  cup olive oil 2 lemons, juiced
1 orange juiced
1 small onion, coarsely chopped
1 habanero chili, seeded and chopped ½ teaspoon sea salt 
Freshly ground black pepper
4 – 6 pound salmon fillet

Method
Using a food processor or blender, puree the wine, olive oil, lemon juice, orange juice, onion, habanero, salt and pepper, to taste.
Place the salmon fillets in a baking 9 x 13” dish, add the marinade, cover with foil and refrigerate.
Marinate for at least 1 hour, preferably several hours.
Remove from refrigerator and let it come to room temperature about 1 hour.
Place covered dish over two jets cook on medium for approximately 13 minutes depending on how thick the salmon is.
Remove from heat and let it rest covered for about 8 minutes before serving.


Bleu Ribbon Potato Salad
6 – 8 Servings
Ingredients
3 pounds red potatoes cut into 1” dice
1 bay leaf
2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon pepper
2 stalks celery, chopped
1 medium red onion, chopped
½ bunch parsley, coarsely chopped
6 ounces gorgonzola cheese
¼ cup vegan mayo
¼ cup fat free sour cream

Method
Wash potatoes and scrub with a vegetable brush, cut off any bad spots or blemishes, but do not peel. Cut potatoes into 1” dice.
Place potatoes and bay leaf in a pot of cold water and bring to a boil.  Boil until potatoes are just fork tender about 13 minutes. 
Thoroughly drain potatoes, discard bay leaf and place potatoes in a bowl. 
While potatoes are still hot, season them with salt and pepper then mix in the white wine vinegar.
Spread potatoes out to cool on a sheet pan [cookie sheet] and let them sit for about 15 minutes on the counter before placing them in the refrigerator. Let potatoes cool in refrigerator uncovered for 30 minutes. 
Once potatoes have cooled down, add in all vegetables and mix thoroughly then add the cheese, mayo and cream and mix thoroughly.
Cover, return to the refrigerator until salad is cold.
 
 
Kale with Sundried Tomatoes
6 – 10 Servings
Chef Rosalind Francis – www.harlemseeds.org
 
Ingredients
2 tbsp extra virgin olive oil (I like to use grapeseed oil)
1 bag of kale or 2-3 bunches of kale, tough stalks removed + discarded, leaves roughly chopped
12 sun-dried tomatoes, roughly chopped
3-4 garlic cloves
1-2 teaspoons Spike seasoning
extra virgin olive oil for drizzling as needed
1-2 teaspoons red pepper flakes
Sea salt to taste
 
Method
In a large pan add oil to heat. When oil is heated add the kale. Cook kale in batches, small amounts at a time, for a minute or two, stirring constantly. Once a kale batch is cooked, remove from pan and add another batch until all the kale is cooked.
When the last batch of kale is in the pan, add the sundried tomatoes, garlic, red pepper flakes and spike seasoning, then add all the cooked kale to pan.
Simmer for another couple of minutes or so, until the kale has wilted and the liquid reduced. Add salt to taste.
 
 
Roasted Butternut Squash Soup
Yields 8 - 10 servings

Ingredients 4 pounds butternut squash
1 jumbo sweet potato
1 tablespoon sea salt – Divided
1 teaspoon pepper
1 teaspoon granulated garlic
¼ cup olive oil – Divided
1 teaspoon ground coriander
1 teaspoon pumpkin spice mix
1 gallon Vegetable Broth

Method
Preheat oven to 450 degrees
Slice squash lengthwise and remove seeds  Wash sweet potato and cut in half lengthwise Brush the inside of the potato & squash lightly with olive oil then sprinkle lightly with salt, pepper and garlic powder.  Bake in oven 45 minutes or until tender.  The potato will get done before the squash, so remove it when it’s done.  Once they are cool enough to handle, remove skin from the potato and scoop the squash out of its skin with a tablespoon.  Mash both the potato and squash with a potato masher. Add vegetable broth to a large stockpot and place over medium heat.  Add mashed vegetables to the broth.  Sprinkle in the remaining salt, coriander and pumpkin spice then mix thoroughly.  Bring soup to a boil then reduce heat to medium low.  Cook uncovered 30 - 45 minutes or until soup thickens, stirring occasionally.  If you have an immersion blender (hand blender), puree the soup in the pot.  If you do not have an immersion blender, transfer soup in batches to a food processor or blender and puree; then return it to the pot.  Check for seasoning and add pumpkin spice/salt – ½ teaspoon at a time if needed.  Bring the soup back up to a boil then reduce heat to medium low.  Continue cooking uncovered an additional 15 minutes or until it reaches the desired thickness.  Keep in mind that once the soup sets, it will become twice as thick.
 
 Pumpkin Spice Mix 
Yields ~ ½ Cup
Aside from pumpkin and sweet potato pies, use this spice mix on sweet vegetables like winter squash, sweet potatoes,  carrots or any roasted root vegetables. A teaspoon full in your pan cake batter takes breakfast into a whole new direction. And of course to make that fabulous Starbuck's "Pumpkin Spice Latte". Kick up your whipped cream a notch with a pinch or 2 of the spice and it also adds a burst of flavor to butternut squash soup.

Ingredients
1/3 cup cinnamon, ground
1 tablespoon ginger, ground
1 tablespoon nutmeg, ground
1 ½ teaspoons cloves,ground
1 ½ teaspoons allspice, ground

Method
Combine all ingredients in a glass jar with a tight fitting lid. Store up to 6 months.