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
- Line a baking sheet with parchment paper
- 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.
- 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
- 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.
- Stir, and let flavors infuse for 20 minutes.
- Pour warm herb dressing over tomatoes, season with kosher salt, and black pepper.
- 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
- Whisk together all ingredients for the dressing in a large bowl
Salad
- Stir the kale and onion into the dressing until well-coated and refrigerate until its time to serve.
- Then toss in the pear, golden raisins, and fresno chilies.
Salmon Skins
- On a cutting board, slice the salmon skin into thick strips
- In a medium bowl, toss the salmon skin strips with salt.
- Set aside to brine for 10 to 15 minutes.
- Pat the salmon skin strips dry with a paper towel.
- 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.
- Lay cooked salmon skin on a platter lined with a paper towel.
- 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
- Soak the bamboo skewers in a bowl of water and set aside.
- Combine the glaze ingredients in a medium bowl and mix well.
- Add the fruit and toss gently to coat with the glaze, cover with plastic wrap and refrigerate.
- Thread the fruit on the soaked skewers, alternating each fruit type.
- On medium high heat the cast iron griddle, spray with non-stick spray
- Place the skewers and cook for 2 minutes on each side, or until browned and caramelized.
- 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
- Place the potatoes, garlic, and a tablespoon of salt in a large pot and fill with water.
- 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.
- 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.
- Cut the potatoes in half and add to a large serving bowl, tossing them with the butter.
- Reserve 1/4 cup pesto for serving, and then add the remaining pesto and a pinch of pepper to the bowl with the potatoes.
- Toss well to combine.
- Taste and adjust salt and pepper to your liking.
- Serve warm or cover and place in the fridge.
- Add the eggs just before serving and drizzle with reserved 1/4 cup pesto.
- Can be served at room temp or cold.