Recipe Finds: Meatball battle in New York State with Bobby Flay

www.maronicuisine.com

I am a fan of Cinzetti's in Overland Park, KS and their awesome, always excellent Italian amazing buffet. Some people don't think the stuff is Italian, not authentic or whatever. I disagree. I still thing there are many good items. I usually try it as tapas and take a little bit of everything but the calamaric, frittata, spedinini and soups and desserts are superb. However because we don't go out to eat Italian very often we might only hit this place one or twice a year. I mean there are so many other restaurants and I do like to cook at home. However I needed another possible recipe and I was thinking about meatballs sometime. Up comes, Bobby Flay's Throwdown in which he battles a family's 100 year meatball recipe in New York State. It was a tough battle but traditional, again, and this time the 100 year old recipe won out.

Look at both recipes and see what you think. I plan to try both of them.
**
Grandma Maronis Meatballs 100 Year Old Recipe

Recipe courtesy Mike Maroni

Show: Throwdown with Bobby FlayEpisode: Meatballs

Ingredients

* 1 pound ground chuck
* 4 ounces dried bread crumbs
* 4 large eggs
* 4 ounces whole milk
* 6 ounces grated Romano
* 3 ounces grated Spanish onion
* 2 ounces finely diced fresh garlic
* 2 ounces finely chopped fresh Italian parsley leaves
* 2 ounces finely chopped fresh basil leaves

Directions

Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.

Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.

Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!

**

Maroni Sauce

Recipe courtesy Mike Maroni

Show: Throwdown with Bobby FlayEpisode: Meatballs


Ingredients

* 6 ounces good olive oil, not extra-virgin
* 12 cloves garlic, finely sliced
* 1 large or 2 medium Spanish onions, finely diced
* 2 (28-ounce) cans imported crushed tomatoes
* 1 teaspoon salt
* 1/2 teaspoon white or black pepper
* 1 large handful julienned fresh basil leaves

Directions

In a medium saucepan over medium heat, add oil. Once heated add the finely sliced garlic and onions to the pan. Cook over medium heat until soft and slightly brown. Next add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes. Remove from the heat and add the julienned basil.

**

Bobby Flay
Spaghetti and Meatballs


Ingredients
For the Meatballs:

* 2 tablespoons, plus 1 cup pure olive oil
* 4 cloves garlic, finely chopped
* 2 large eggs
* 1/4 cup finely chopped fresh flat-leaf parsley
* 1/2 pound ground chuck
* 1/2 pound ground veal
* 1/2 pound ground pork butt
* 1/4 cup freshly grated Parmesan
* 1/4 cup dried bread crumbs (made from fresh white bread)
* Salt and freshly ground black pepper

For the Tomato Sauce:

* 1/4 cup pure olive oil
* 2 medium Spanish onions, finely chopped
* 4 to 6 cloves garlic, rubbed to paste
* 1 teaspoon red chili flakes
* 1/4 cup tablespoons tomato paste
* 4 (28-ounce) cans plum tomatoes and their juice, mashed up with a whisk
* 2 small Cubano peppers, whole, with some knife slits
* 16 sprigs fresh flat-leaf parsley
* Salt and freshly ground black pepper
* 1 pound (number 8 or 9) spaghetti, cooked al dente
* 3 tablespoons freshly chopped basil leaves
* Wedge Parmigiano-Reggiano
* Fresh parsley sprigs, for garnish

For the meatballs:
Directions

Heat 2 tablespoons of the oil in a small saute pan over medium heat. Add the garlic and cook until soft, about 1 1/2 minutes.

Whisk together the eggs and parsley in a large bowl. Add the browned garlic, meats and cheese and gently mix together until combined. Begin adding bread crumbs 1 tablespoon at a time until the mixture just holds together. Season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes. Form the meat into 1 1/2-inch balls.

Heat the remaining 1 cup of oil in a large saute pan over high heat. Add the meatballs and fry until golden brown on all sides. Carefully remove to a baking sheet lined with paper towels.
For the Tomato Sauce:

Heat the oil in a medium saucepan over medium-high heat. Add the onion, garlic and chili flakes and cook until the onion is soft. Add the tomato paste and cook for 30 seconds.

Stir in the tomatoes and let simmer, uncovered, for about 10 minutes. Add the peppers and parsley sprigs, season with salt and pepper, to taste, bring to a boil and cook for 10 minutes, stirring occasionally. Add the meatballs, reduce the heat to medium and continue cooking until the meatballs have cooked through and the sauce has thickened, about 30 minutes longer.

Drain the spaghetti and return to the pot. Add some of the sauce and toss to coat for about 30 seconds. Stir the chopped basil into the tomato sauce and ladle some of the sauce over the spaghetti and meatballs. Grate lots of Parmesan over the top and garnish with fresh parsley sprigs.

Recipe Finds : Gravlax: It is cold and it sounds gross how it is made but it is delicious

Gravlax: It is cold and it sounds gross how it is made but it is delicious

I liked Disney World in Orland, FL but I loved Epcot Center. The best thing in Disney was the super roller coaster ride (forgot name) but I loved the country pavilions in Epcot. Spaceship Earth was neat and surround 360 degree movie in the China (I believe ) stands out.

While at Epcot Disney World years ago, I remember we ate in the Mexican pavilion , kidney pie in the English one and more. but this stood out.

Gravlax is dill cured cold salmon. But what I remember the most is eating at a wonderful buffet at what I thought was the Norwegian pavilion. However now that I think of it was the Le Cellerier restaurant in the Canada Showcase pavilion. It is still here but it is a steakhouse and has the buffet
http://www.wdwinfo.com/wdwinfo/dining/diningdetail.cfm?Restaurant.ID=137

You can search all of the restaurants in the area at
http://www.wdwinfo.com/wdwinfo/dining/diningmain.cfm

Their signature dish is Canadian Cheddar Cheese Soup. However it is not in my cookbook. However the restaurant stood out because of the buffet which at that time was reasonably priced. All I remember the buffet looked great and it was. There were many tasty items and one was this entree.

In my collection is The Mickey Mouse cookbook. This book is a lot of fun and has many electic recipes from all over the world via the restaurants that popular the two entertainment parts Disney World and Epcot Center. The incredible recipes are published here to showcas the cooking of kitchens in Epcot and Disney World. One of them is gravlax.
Main ingredients are 4 lbs of salmon
2 tbl coarse salt
2 tbl white peppercorn ground
2 tbl sugar
.5 cup chopped fresh dill
additional dill if wanted

Combine and refrigerate for at least 24 hrs (turning 3 or 4 times).
Prepare into thin slices and use Mustard sauce
(french mustard, white vinegar, white pepper, Dijon mustard, sugar, vegeable oil, fresh dill)

But I also found another one.

http://scandinavianfood.about.com/od/cookingtechniques/ss/gravlaxhowto.htm

Extreme Eats: Artery clogging dangerous foods

ABC had news about these artery clogging dangerous foods. There are many like these that many people don't know about or don't know how dangerous they are . I have also posted (left side of my blog) about the valuable books which everyone should get , Eat This Not That.

http://blogs.abcnews.com/theworldnewser/2009/06/extreme-eating-worst-deepfried-restaurant-dishes.html


Red Lobster Ultimate Fondue and Applebee’s Quesadilla Burger (a bacon cheeseburger stuffined into a quesadilla which packs 1,820 calories. Chili’s Big Moutgh Bites 4 mini bacon cheeseburgers

cheesecake factory fried macaroni and cheese 1,1570 calories and 69 grams of saturated fat.

more at

http://cspinet.org/new/200906021.html

Dr. Eric Flescher (dreric1kansas@aol.com), Kansas City Traveling Gourmet
http://cpmputergourmet.blogspot.com/

Culinary Combat : Throwndown Chili Relano

I had made chili relanos a few weeks ago as a first trial . They came out pretty well but not a lot of the batter stayed on . On Throwndown with Bobby Flay, I think I found out techniques to make mine better.

Bobby Flay battered and fried his. He had a beer batter.
The Mexican owners roasted theirs without a batter. They had cactus was in which possibly gave them the edge. Also what gives them the edge is recipes that a level above ordinary fare. Three uniquely flavorful moles: burgundy-hued poblano; pepian (pumpkin seed) verde with Serrano chilies; and burnt-orangerojo . Azteco plantain leaves with four Mexican cheeses, nogales(cactus strips) and mushrooms. Winning include roasted poblano peppers stuffed with ground meat, dried fruits, walnuts and candied cactus, topped with pecan-cream sauce and pomegranate seeds (wow I will have to make these as they seem so different from any place).
Fish is on the regular menu. Flaky spiced sea bass steamed in cornhusks is interesting. Desserts include fresh guava drizzled with eggnog and a fried tortilla purse filled with rice pudding and smothered with pecan-cream sauce.

The owners won and their recipes are winners too. Bobby’s was pretty good and there recipe is below that I will have to try.


Eggplant and with Manchego Filled Chile with Red Pepper-Balsamic Sauce
Recipe courtesy Bobby Flay, 2008>

Ingredients
Eggplant filling:
• 3 Japanese eggplants, skin on and cut into 1/2-inch dice
• 1/4 cup olive oil
• Salt and freshly ground black pepper
• 1 tablespoons finely chopped garlic
• 2 tablespoons finely chopped fresh oregano leaves
• 1 tablespoon finely chopped fresh flat-leaf parsley leaves
• 1 cup grated Manchego cheese
• 1 cup grated Monterey Jack
Red Pepper Sauce:
• 3 roasted red peppers, peeled, seeded and chopped
• 3 to 4 roasted garlic cloves
• 3 to 4 tablespoons creme fraiche
• 1 tablespoon red wine vinegar
• 1 tablespoons honey
• 1 tablespoon chopped adobo
Balsamic Reduction:
• 3 cups balsamic vinegar
• 1 tablespoon honey
Dark Beer Batter:
• 1 bottle dark beer (1 1/2 cups)
• 3 large eggs
• 2 tablespoons all-purpose flour
• Salt and freshly ground black pepper
• 4 to 6 medium-sized, poblano peppers, oven roasted, seeded and carefully peeled
• 1 1/2 cups all-purpose flour
• Salt and freshly ground black pepper
• 1 1/2 cups yellow cornmeal
• 4 cups peanut oil
• Freshly chopped parsley leaves, for garnish
For the eggplant filling:
Directions
Preheat the oven to 425 degrees F.
Toss the eggplant with the olive oil and season with salt and pepper and place onto a baking sheet. Place the baking sheet into the oven and roast for 10 minutes.
Remove the baking sheet from the oven and toss with the garlic and oregano and place back into the oven for another 10 minutes, until the eggplant is lightly golden brown and soft. Remove from the oven, add the parsley and gently toss to combine. Let cool slightly.
Place the eggplant into a bowl and toss with the cheeses. Set aside.
For the red pepper sauce:
Combine the ingredients in a blender and blend until smooth. Set aside.
For the balsamic reduction:
Bring the vinegar to a boil in a small nonreactive saucepan and cook until thickened and reduced to about 3/4 cup. Stir in the honey and set aside.
For the dark beer batter:
Whisk all ingredients together in a large bowl. Set aside.
For the poblanos:
Divide the eggplant filling among the peppers, compressing it into the shape of the pepper (the roasted pepper is very delicate and may begin to tear, but it will be fine).
Place the flour onto a plate and season with salt and pepper. Dredge the pepper completely in the flour and tap off any excess. Dip the peppers into the beer batter and allow excess to drain off. Place the cornmeal on a plate and season with salt and pepper and dredge the pepper in the cornmeal.
In a large frying pan, heat the oil to 370 degrees F.
Fry the peppers in batches, turning until lightly brown, about 4 minutes. Drain on paper towels. Spoon some of the sauce in the middle of the plate. Place a relleno on top of the sauce and drizzle the relleno with some of the balsamic reduction.
Garnish with parsley.

Recipe Finds : great Pad Thai throwdown from chef of Thai Basil restaurant in Virginia

Thai is my favorite cuisine. I hunt for recipes where ever I travel, on the Internet and even from TV shows. One that I have eaten before and made myself is the famous Pad Thai recipe. I have used cookbooks, restaurant recipes and internet sites (see some in this blog on the left side) I find.
While I have been to Virginia, I have not been to this Virginia restaurant yet. But in a way, I was recently as I saw the restaurant on Bobby Flay’s Throwdown contest battle TV show featuring Pad Thai. The chef Nongkran Daks, won the Throwdown by using recipe Kuay Tiaw Pad Thai. (This one along with Bobby Flay’s recipe are featured on this page- see below).

Usually the recipes are featured too so the show is a bonus to my recipe collection and for you all. I like trying new “takes” on versions of dishes. Pad Thai, in general is is a very versatile dish and can be made vegetarian, with chicken , seafood, shrimp, beef or combinations. I have made vegetarian and chicken versions myself and also tasted them at several places in Kansas City including the deceased Thai 2000 (which I loved) and the current Bangkok Pavilion in Overland Park , KS.
I also found another recipe like one found at the restaurant, but I substituted chicken for pork. (see it below too).
If you have made a version you like or a place in Kansas City that has a good one that you have tried, let me know.

http://www.gayot.com/restaurants/thai-basil-chantilly-va-20151_33vg9958.html

http://www.northernvirginiamag.com/restaurants/info/802/thai_basil/

Kuay Tiaw Pad Thai

http://www.gayot.com/restaurants/thai-basil-chantilly-va-20151_33vg9958.html

Show: Throwdown with Bobby FlayEpisode: Pad Thai
•
Ingredients
• Recipe courtesy Nongkran Daks
• 4 tablespoons vegetable oil, plus extra as needed
• 1 teaspoon chopped garlic
• 1 tablespoon dried shrimp, optional
• 1/2 cup sliced pork
• 1/2 cup whole shrimp, shelled and deveined
• 1 tablespoon (shredded) preserved radish
• 1/4 pound medium-size dried rice noodles (soaked 60 minutes in cold water and drained)
• Water
• 5 tablespoons Pad Thai sauce, recipe follows
• 2 large eggs
• 1/2 teaspoon ground hot chiles, or more to taste
• 2 tablespoons ground roasted peanuts
• 1/2 cup sliced garlic chives or green onion
• 2 cups bean sprouts, rinsed, plus more for garnish
• 1 wedge lime
Directions
Heat the oil in a wok. Add the garlic and stir-fry until golden brown. Add the meat and shrimp and keep stirring until the shrimp changes color. Remove the shrimp to prevent overcooking and set aside.
Add the noodles. They will stick together so stir fast and try to separate them. Add a little water, stirring a few times. Then add the Pad Thai sauce, and keep stirring until everything is thoroughly mixed. The noodles should appear soft and moist. Return the cooked shrimp to the wok.
Push the contents of the wok up around the sides to make room to fry the eggs. If the pan is very dry, add 1 more tablespoon of oil. Add the eggs and spread the noodles over the eggs to cover. When the eggs are cooked, stir the noodles until everything is well mixed-this should result in cooked bits of eggs, both whites and yolk, throughout the noodle mixture.
Add chiles, peanuts, garlic chives and bean sprouts. Mix well. Remove to a platter. Serve with raw bean spouts and a few drops of lime juice.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Pat Thai Sauce:
• 1 cup tamarind juice
• 1 cup palm sugar plus 3 tablespoons
• 1 cup water
• 1/2 cup fish sauce
• 2 teaspoons salt
Mix all ingredients in a saucepan for about 60 minutes until it is well mixed and syrupy. Stir occasionally to prevent burning.
Cook's Note: If you want to double this recipe, DO NOT double the ingredi ents, for the bulk will be too much to work with. Rather, make the dish twice. If you plan to make this for company, cook noodles ahead of time and add bean sprouts and garlic chives when you heat it up. If it is an informal gathering, it is fun to let your guests cook their own noodles.
You can buy premixed tamarind concentrate or make your own tamarind juice. Buy a package of compressed tamarind pulp at any Asian market, cut off 3 tablespoons of paste and soak in 1 1/2 cups of warm water for 20 minutes. Squeeze out the pulp and discard; the remaining liquid is tamarind juice. Store any leftover juice or noodle sauce in a tightly sealed container in the refrigerator or freezer.

**

Shrimp Pad Thai
Recipe courtesy Bobby Flay
Show: Throwdown with Bobby FlayEpisode: Pad Thai
Ingredients
Sauteed Shrimp with Tamarind-Thai Basil Glaze:
• 3 tablespoons tamarind pulp
• 1 cup boiling water
• 1/4 cup fresh orange juice
• 3 tablespoon rice vinegar
• 1 tablespoon honey
• 1/4 cup fresh Thai basil leaves
• Salt and freshly ground black pepper
• 1/2 cup canola oil
• 1 pound shrimp (21-25) size, shelled and deveined
Pad Thai glaze:
• 12 ounces dried flat rice noodles (1/4-inch wide; sometimes called pad Thai or banh pho)
• 3 tablespoons tamarind (from a pliable block)
• 1 cup boiling water
• 1/2 cup light soy sauce
• 1/4 cup packed Muscavado light brown sugar
• 2 tablespoons hot sauce (recommended: Sriracha)
• 1 1/2 cups peanut or vegetable oil
• 4 large shallots, sliced crosswise into 1/4-inch thick slices
• 1 (14 to 16-ounce) package firm tofu, rinsed, patted dry and cut into 1-inch cubes
• 4 large eggs
• 1/4 teaspoons salt
• Freshly ground black pepper
• 1 tablespoon water
• 1 bunch scallions, green and pale green parts, cut into 2-inch pieces
• 4 garlic cloves, finely chopped
• 2 cups bean sprouts (1/4 pound)
• Thai basil leaves
• Cilantro leaves
• 1/2 cup roasted peanuts, coarsely chopped
• Lime wedges
For the shrimp:
Directions
Place tamarind in a bowl, cover with the boiling water and let sit until softened. Press the pulp through a sieve into a bowl and discard seeds and solids.
Combine orange juice, tamarind pulp, vinegar, honey, basil and salt and pepper in a blender and blend until smooth. Strain the mixture through a mesh strainer. Return to the blender, with the motor running, slowly add 6 tablespoons of the oil and blend until emulsified.

:
Heat remaining 2 tablespoons of the oil in a large nonstick saute pan over high heat. Season shrimp on both sides with salt and pepper and add to the pan. Stir in the tamarind glaze, turn the shrimp over and continue cooking until shrimp is cooked through and glazed.
For the Pad Thai:
Soak noodles in a large bowl of warm water until softened but not overly soft, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel.
Place the tamarind in a bowl and cover with the boiling water, let sit until soft, about 10 minutes. Force the mixture through a sieve (including the water) into a bowl, discarding seeds and fibers. Add soy sauce, brown sugar, and hot sauce to the tamarind, stirring until sugar has dissolved, set aside.
Heat the oil in a wok or a large saute pan over medium heat until hot, then fry half of the shallots over medium-low heat, stirring frequently, until golden brown, 8 to 12 minutes. Remove the shallots with a slotted spoon to a plate lined with paper towels.
Reheat shallot oil in wok over high heat until hot. Fry tofu in 1 layer, gently turning occasionally, until golden, 5 to 8 minutes. Transfer tofu to paper towels using a slotted spoon. Transfer the frying oil to a heatproof glass and reserve.
Lightly beat eggs with 1/4 teaspoon salt, pepper and a tablespoon of water. Heat 2 tablespoons of the shallot oil in a wok or saute pan over high heat until it shimmers. Add eggs and swirl to coat the side of the wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.
Heat wok over medium heat, add 6 tablespoons of the shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.
Add noodles and stir-fry over medium for about 2 minutes. Add tofu, bean sprouts, and 1 1/2 cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes. Stir in additional sauce, if desired, then stir in the eggs. Transfer to a large shallow serving dish and top with the shrimp, crispy shallots, Thai basil, cilantro and peanuts. Serve lime wedges on the side.


***
Khao Soi
http://www.simply-thai.com/thai-food-recipes-noodles-khao-soi.htm
Chiang Mai Curry Noodles
Ingredients
4 ounces rice noodles
1 tbs chopped garlic
1 tbs red curry paste
1/2 cup coconut milk
4 ounces ground pork
one cup chicken stock
1 tbs curry powder - pong gari
a pinch of turmeric powder
2 tbs fish sauce - nam pla
a pinch of palm sugar
a tsp lime juice

You will also need - for the Garnish
spring onions, sliced shallots and lime wedges

Method - noodles
1. Soak noodles in cool water for 15-30 minutes then drain for use.
2. Bring a pan of water to the boil, then place the noodles in a wire basket or strainer and dip the noodles in the water for a few seconds (no more)
3. drain them and transfer to the serving plate.

Method - Sauce
1. In a wok, heat the coconut milk
2. stir in the curry paste until the aroma is brought out and a thin film of oil separates out
3. add the garlic and stir fry for about 30 seconds
4. Add the remaining ingredients except the pork, and stir until the sauce thickens slightly.
5. Add the pork
6. continue to stir until the meat is cooked through.
7. Pour the sauce over the noodles.

***
Pad Kra Praw 1
1 tablespoon canola oil
1-2 garlic cloves, minced
1 1/2 teaspoons minced fresh ginger
8 ounces boneless skinless chicken breasts, thinly sliced
1/2 large onion, sliced into strips
3 celery stalks, sliced
2 fresh red chiles, seeded and finely chopped
3/4 teaspoon chile paste (or to taste)
2 tablespoons fish sauce
1 tablespoon oyster sauce
1 teaspoon sugar
4-5 green onions, cut into 1/2-inch pieces
1/2 cup fresh basil leaves
1/2 cup whole cashew nuts
Stir together the fish sauce, oyster sauce and sugar. Set aside.
Heat oil over high heat. Add garlic and ginger, stir once, then add chicken, celery, onions and fresh chiles. Stir-fry 3-4 minutes or until chicken is nearly cooked through.
Reduce heat to medium and stir in the chile paste and fish sauce mixture. Stir-fry another 2-3 minutes.
Quickly stir in the green onions, basil leaves and cashews. Serve immediately with plain short-grain rice.

**
Pad Kra Praw 2
1 1/2 cups ground chicken. - you would replace with tofu or asian eggplant-
1 tablespoon dark soy sauce
1 tablespoon sweet soy sauce
3 1/2 tablespoons fish sauce
1 tablespoon chile paste
in soybean oil
1 1/2 cups sliced white onions
1/2 cup sliced green bell pepper
1 cup Thai basil leaves
1 teaspoon white pepper
Stir together the fish sauce, oyster sauce and sugar. Set aside.
Heat oil over high heat. Add garlic and ginger, stir once, then add chicken, celery, onions and fresh chiles. Stir-fry 3-4 minutes or until chicken is nearly cooked through.
Reduce heat to medium and stir in the chile paste and fish sauce mixture. Stir-fry another 2-3 minutes.
Quickly stir in the green onions, basil leaves and cashews. Serve immediately with plain short-grain rice.

Restaurant Recipe Finds : Provençal Salmon with Sauce Pistou

In a previous post of mine, I elaborated on a condiment pistou which is a French name for our American “pesto”. I was in Las Vegas but missed Spago . Wolfgang Puck's place is popular. Regarding the pesto, I either make my own, or buy a cheese basil one at Costco (Kansas City) or other places. This recipe is from Wolfgang Puck’s repetoire and restaurants. I have not made it but I will.
Spago

Make Reservation
3500 Las Vegas Blvd. S., Las Vegas, NV 89109

Recipes
Provençal Salmon with Sauce Pistou

Wolfgang Puck's Spago has this simple recipe with high quality ingredients. Ripe tomatoes and a very good olive oil are important for the sauce, while poaching the salmon highlights the quality of the fish.The pistou is a french version of pesto condiment.

Serves:
8

Season/Occasion:
Any Occasion
Sauce Pistou
Ingredients
• 1 C. extra virgin olive oil
• 2 Tbsp. sherry wine vinegar
• 1 bunch(es) fresh basil leaves, chopped
• 3 shallots, minced
• 4 ripe tomatoes, peeled, seeded, and finely diced
• 1/2 lemon, zest of
• 1 Tbsp. minced fresh chives
• 1 Tbsp. minced fresh tarragon
• (to taste) salt and fresh ground black pepper
• (to taste) cayenne pepper
Directions
In a nonreactive bowl combine all ingredients, seasoning to taste with salt, pepper, and cayenne. Cover with plastic wrap and leave to marinate at room temperature overnight.
Note
The Sauce Pistou should be prepared the night before you will prepare the salmon.

:::
Provençal Salmon
Ingredients
• 2 carrots, peeled
• 1 leek, white part only, thoroughly washed
• 2 stalks celery, strings removed
• 2 qt. court bouillon (see recipe)
• 2 lb. Chinook or King salmon filets
• 1 recipe Sauce Pistou (see recipe)
Directions
Cut the carrots, leek, and celery into julienne strips. Into a small saucepan, strain 1 cup of the Court Bouillon. Bring to a boil over medium-high heat, add the julienne vegetables, and cook until they are tender but still crisp, 2 to 3 minutes. Drain the vegetables and reserve them.
In a large saucepan, bring the remaining Court Bouillon to a boil over high heat. Meanwhile, cut the salmon into individual serving-sized pieces, and wrap each piece in aluminum foil. Reduce the heat to a simmer, place the salmon packages in the Court Bouillon, and poach them for about 5 minutes. To check the salmon for doneness, remove one package from the liquid with a slotted spoon or spatula and carefully unwrap it. The center of the fillet should still be slightly pink.

To serve, divide the julienne of vegetables among serving plates. Arrange a salmon fillet on top of the vegetables on each plate and spoon a tablespoon of the sauce pistou (see recipe) on each fillet. Pass the remaining sauce for guests to add to taste.


Court Bouillon
Ingredients
• 2 medium carrots
• 2 stalks celery
• 1 leek, thoroughly washed
• 1 sprig fresh thyme
• 1 bay leaf
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 2 qt. water
• 2 C. dry white wine
Directions
Slice the carrots, celery, and leek into ?-inch pieces. Put them in a saucepan. Add the remaining ingredients and bring to a boil. Continue boiling for 20 minutes, until the liquid is flavorful.

Restaurant Recipe Finds: Sam Hazen Tao and Thai Roasted Buddha Chicken

I found out about Sam Hazen ( now departed from Tao restaurant) on Emeril Lagasse’s show. Mr. Hazen has quite an Asian influence and his Tao restaurant is a very popular restaurants in NYC and Las Vegas.
more on his background
http://www.lasvegasrestaurants.com/chef.cfm/restaurant/1159/TaoAsianBistro


So are the recipes and here is one that looks very good, not only for the use of the chicken, but the dipping sauce and more.
this recipe is from

Tao Asian Bistro
Roasted Thai Buddha Chicken

The Thai Roasted Buddha Chicken takes the meaty leg/thigh combo and breast portions only from the chicken, and gives them a long, 24-hour dip in a rich marinade, prior to roasting. Serve with your favorite rice dish.

Serves:
6
Vegetarian:
No
Preparation Time:
23:55
Cuisine:
Asian
Difficulty:
Moderate
Meal Type:
Dinner
Main Ingredient:
chicken
Dish Type:
Main Course
Main Cooking Method:
Roast
Season/Occasion:
Any Occasion
Recipe
Ingredients
• 4 piece(s) galangal (if you don't have use Ginger)
• 24 piece(s) garlic (cloves)
• 8 each Thai chiles, finely chopped
• 24 each shallots, roughly chopped
• 1 C. cilantro leaves, plus some for garnish
• 24 oz. coconut milk
• 12 oz. sweet Thai chili sauce, plus some for drizzling
• 1 salt and freshly ground black pepper
• 3 lb. skin-on chicken pieces, leg and breast only
• 2 Tbsp. canola oil
• 12 oz. chicken stock
• 1 recipe Buddha Chicken Chili Sauce, recipe follows
• 3 oz. unsalted butter
• 3 each limes, peeled and sliced
• 1 recipe Choi Sum, recipe follows
Directions
In the bowl of a food processor, combine galangal, garlic, Thai chilies, shallots, 1 cup cilantro leaves, coconut milk, chili sauce and salt and pepper to taste. Pulse on high for 30 seconds or until mixture is a smooth puree. Place chicken in a bowl and pour marinade over chicken, turning the chicken several times to coat. Cover and refrigerate for 24 hours.
Preheat oven to 400 degrees F.
Remove chicken from marinade and pat dry. Season with salt and pepper. In a large oven-safe saute pan on medium high heat, add canola oil and sear chicken, skin side down. Let chicken cook, undisturbed, for 3 to 4 minutes or until browned well. Place pan in oven for 12 minutes or until chicken is cooked through. Remove chicken from pan and set aside until cool enough to handle. Meanwhile, in the same saute pan, add chicken stock and Buddha Chicken Chili Sauce (see recipe) and bring to a simmer, scraping the bottom of the pan with a wooden spoon to incorporate any browned bits. Let mixture simmer for 6 to 8 minutes. Add butter and stir to incorporate.
While the sauce is simmering, French the chicken pieces: using a kitchen towel, hold the wing tip of the chicken and scrape the meat toward the breast until the bone is bare. Repeat the process with the drumstick and thigh portion and set aside.
To serve:
Top slices of peeled lime with Choi Sum (see recipe), place the chicken on top, and drizzle with more sweet Thai chili sauce if desired.
Note
Most Asian specialty food markets will carry items such as galangal, thai chiles, etc.


Buddha Chicken Chili Sauce
Ingredients
• 2 oz. sugar
• 3 oz. lime juice
• 8 oz. sweet Thai chili sauce
Directions
In a medium non-reactive bowl, dissolve sugar in lime juice and mix well. Add chili sauce and mix to combine. Place the mixture into the bowl of a food processor and pulse until smooth, about 15 seconds.


Choi Sum
Ingredients
• 2 C. ice cubes
• 16 oz. choi sum, or bok choi
• 4 Tbsp. olive or vegetable oil
• 6 Tbsp. thinly sliced garlic
• 6 Tbsp. finely diced sweet white onion
• 16 Tbsp. sweet Thai chili sauce
• 1 1/2 tsp. sugar
• 3 limes, juiced
Directions
In a medium pot, bring 4 quarts of salted water to a boil. Place ice cubes in a medium bowl and cover with cold water. When water is boiling, add choi sum or bok choy and cook for 10 seconds. Remove from water and add to bowl with ice cubes to stop the cooking process. Once cooled, remove from bowl and place onto paper towel lined plate to drain excess water.
Just before serving, heat oil in a medium saute pan over medium heat. Add garlic and onion and sweat for 15 seconds. Add choi sum, chili sauce, sugar, and lime juice, and continue to cook for 30 seconds. Drain on a paper towel-lined plate before serving.
Note
Choi sum, or Chinese flowering cabbage, is a slightly bitter, leafy plant that is related to the broccoli family. It is available at some Asian specialty markets or produce stands. Substitute bok choy if unavailable.