food

Una reunión familiar de Carolina del Sur

Para su menú inspirado en la reunión, el chef Derrell Smith vuelve a sus raíces. Cocinando algunas versiones modernas de los clásicos de la familia, como su ensalada de papas con pesto y ajo, filete de salmón y brochetas de frutas a la parrilla.

food

Una reunión familiar de Carolina del Sur

Para su menú inspirado en la reunión, el chef Derrell Smith vuelve a sus raíces. Cocinando algunas versiones modernas de los clásicos de la familia, como su ensalada de papas con pesto y ajo, filete de salmón y brochetas de frutas a la parrilla.

Supplies

Salmon

  • 2 lb Salmon filet, skin removed
  • Pomegranate molasses
  • Salt and pepper to taste
  • Olive oil, for greasing the pan

Warm Herb Vinaigrette

  • 1/3 cup olive oil
  • 1/2 cup basil, chopped
  • 4-6 cloves garlic, chopped
  • 1 shallot, chopped
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Pasos

Salmon

  1. Line a baking sheet with parchment paper
  2. Lightly spread pomegranate molasses onto salmon and season with salt and pepper, each salmon filet will be nicely coated with 1-2 tsp of pomegranate molasses.
  3. In a large cast iron pan on medium high heat, cook salmon for 3-5 minutes on each side until salmon is cooked through.

Warm Herb Vinaigrette

  1. In a skillet, heat olive oil, shallot, and garlic together on low for 4-5 minutes (until garlic starts to get golden), add sea salt, and basil.
  2. Stir, and let flavors infuse for 20 minutes.
  3. Pour warm herb dressing over tomatoes, season with kosher salt, and black pepper.
  4. Garnish with currants (if using)

Supplies

Dressing

  • 6 tablespoons sour cream
  • 2 garlic cloves, minced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure honey
  • ½ teaspoon dijon mustard
  • Salt & pepper to taste

Salad

  • 1 bunch tuscan kale, de-stemmed and chopped (about 6 cups chopped)
  • 1 small onion, halved and thinly sliced
  • 2 fresno chilies
  • 1 medium-sized red pear, quartered, pitted, and julienned (cut into thin strips)
  • 3 tablespoons golden raisins

Salmon Skins

  • Salmon skin, from 1 large filet
  • salt to taste
  • vegetable oil

Pasos

Dressing

  1. Whisk together all ingredients for the dressing in a large bowl

Salad

  1. Stir the kale and onion into the dressing until well-coated and refrigerate until its time to serve.
  2. Then toss in the pear, golden raisins, and fresno chilies.

Salmon Skins

  1. On a cutting board, slice the salmon skin into thick strips
  2. In a medium bowl, toss the salmon skin strips with salt.
  3. Set aside to brine for 10 to 15 minutes.
  4. Pat the salmon skin strips dry with a paper towel.
  5. In a large cast iron, heat oil on medium high heat and crispy up the salmon skin on both sides for about 1-2 minutes.
  6. Lay cooked salmon skin on a platter lined with a paper towel.
  7. Add to salad

Supplies

Glaze & Skewers

  • 1/2 cup simple syrup
  • 2 tablespoons of basil, finely chopped
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 lime, juiced

Fruit

  • 4 cups pineapple, strawberries, watermelon, cubed

Pasos

Glaze & Skewers

  1. Soak the bamboo skewers in a bowl of water and set aside.
  2. Combine the glaze ingredients in a medium bowl and mix well.
  3. Add the fruit and toss gently to coat with the glaze, cover with plastic wrap and refrigerate.
  4. Thread the fruit on the soaked skewers, alternating each fruit type.
  5. On medium high heat the cast iron griddle, spray with non-stick spray
  6. Place the skewers and cook for 2 minutes on each side, or until browned and caramelized.
  7. Serve warm.

Supplies

  • 2 pounds mixed baby potatoes
  • 2 cloves garlic, peeled
  • kosher salt
  • 2 cups fresh basil
  • 2 tablespoons toasted pine nuts
  • 1/3 cup grated parmesan cheese
  • 1/4 cup extra virgin olive oil
  • zest and juice of 1 lemon
  • 1 pinch crushed red pepper flakes
  • 2 tablespoons salted butter
  • 4 hard boiled eggs, halved or quartered

Pasos

  1. Place the potatoes, garlic, and a tablespoon of salt in a large pot and fill with water.
  2. Bring to a boil over high heat and then reduce the heat to medium, simmer 10-15 minutes or until the potatoes are just fork tender and drain.
  3. Meanwhile, make the pesto in a blender or food processor, combine the cooked garlic, basil, pine nuts, parmesan, olive oil, lemon zest, lemon juice, and crushed red pepper flakes. Pulse until chunky smooth.
  4. Cut the potatoes in half and add to a large serving bowl, tossing them with the butter.
  5. Reserve 1/4 cup pesto for serving, and then add the remaining pesto and a pinch of pepper to the bowl with the potatoes.
  6. Toss well to combine.
  7. Taste and adjust salt and pepper to your liking.
  8. Serve warm or cover and place in the fridge.
  9. Add the eggs just before serving and drizzle with reserved 1/4 cup pesto.
  10. Can be served at room temp or cold.