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Rattlesnake
Classic |
Pastrami Scented Wild Alaskan Salmon
Makes 4 servings
Prep Time about 45 minutes
Cook Time about 10 minutes depending on your desired degree of doneness
Pastrami Spice Blend
1 tablespoon ground coriander
1 tablespoon Sea Salt
1 tablespoon freshly ground black Tellicherry pepper
1 teaspoon red pepper flakes
1/4 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Ragout
2 cups cipollini onions, peeled
Carotino oil substitute olive oil
24 Raviolini made of spinach, roasted cipollini onion and Parmesan and
Honey Pepper Bacon (Substitute complimentary ravioli flavors such as spinach
and cheese)
Sauce
1 bottle Pinot Noir
2 tablespoons honey
1 bunch flat leaf parsley, leaves picked
1/2 cup snipped fresh chives
1/4 cup white wine
1/4 cup olive oil
Salmon
4 fillets of wild Alaskan Salmon, about 6 ounces each
Preheat your oven to 400 degrees F.
In a small bowl combine the seasoning spices. Reserve.
Lay a large piece of aluminum foil on your counter top. Position the cipollini
onions in the center of the lower half. Drizzle with a little Carotino
oil and season. Fold the top half of the foil over the onions, folding
the edges to seal to form a pouch. Place the foil on a cookie sheet for
safe handling. Place on the lower rack of the oven cooking until tender
about 45 minutes. Remove from the oven and allow to cool enough to handle.
Cut the onions into quarter sections and reserve.
Meanwhile, in a medium saucepan combine the red wine and the honey, bringing
to a boil over high heat. Cook until reduced to thickened to coat the
back of a spoon, about 15 minutes. Reserve at room temperature.
In a blender, combine half of the parsley and chives with the white wine.
Puree until smooth and bright green. Season with salt and black pepper.
While the blender is running drizzle in the half cup of olive oil. Reserve
at room temperature, refrigeration if not using immediately.
To serve: Bring a small pot of water to a boil over medium heat.
In a medium non stick skillet heat a drizzle of Carotino oil over high
heat. Dust the surfaces of the salmon and add to the skillet to sear,
about 3 minutes. Turn the fillets over and transfer the entire pan to
the oven to finish cooking, about 5 to 6 minutes depending on the thickness
of your fish. Carefully remove the skillet (remember the handle is very
hot).
Meanwhile, add the raviolini to the water cooking until tender, about
4 minutes. While they are cooking, in a medium non stick skillet heat
a 1 tablespoon of Carotino oil over high heat. Add the roasted cipollini
onions cooking until slightly browned about 4 minutes. Add the raviolini
tossing to combine. Season generously with salt and black pepper. Remove
the pan from the heat. Add the remaining parsley tossing to wilt. Divide
and mound the raviolini in the center of each warm serving plate. Position
the salmon atop the raviolini. Drizzle the red wine sauce over the salmon.
Drizzle the parsley oil around the plate. Sprinkle with the remaining
chives. Serve immediately.
Cocoa Coffee Crusted Filet of Prime Cab Beef
Makes 4 servings
Prep Time about 30 minutes
Cook Time about 15 minutes depending on your desired degree of doneness
Spice Blend
3 tablespoons natural cocoa powder
2 tablespoons ground espresso coffee
1 tablespoon ground New Mexican chiles
1 tablespoon Sea Salt
1 tablespoon freshly ground black Tellicherry pepper
Steaks
4 filets of Prime Tenderloin of Beef, about 8 ounces each
Carotino oil substitute olive oil
Sauce
1 bottle full bodied red wine, preferably Cabernet Sauvignon or Syrah
2 tablespoons honey
Five Onion Tart
2 large cloves garlic sliced paper thin
½ cup shallots, peeled and julienne
1 Vidalia onion, peeled and julienne
1 leek, white part only, cut in half and rinced
1/2 cup snipped fresh chives
1/2 cup finely grated Parmesan cheese
Garnishes
1 cup diced winter squash
8 sprigs of broccolini
4 potato crisps (optional)
2 tablespoons rosemary oil
Preheat your grill or broiler.
In a small bowl combine the seasoning spices. If using a vacuum chamber
add 1 cup of brewed coffee and 2 tablespoons Carotino oil to the spices.
Place the spices and steaks in the chamber and proceed by manufacturer's
directions.
In a medium saucepan combine the red wine and the honey, bringing to a
boil over high heat. Cook until reduced to thickened to coat the back
of a spoon, about 15 minutes. Reserve at room temperature.
Meanwhile, in a non stick skillet over medium heat combine 2 tablespoons
Carotino oil with the garlic and shallots, cooking until they are opaque
are tender, about 8 minutes. Remove to a bowl and keep warm. Return the
skillet to the fire and increase the heat to medium high. Add 2 tablespoons
of olive oil, the onion and the leek cooking until tender and browned
about 10 minutes. Transfer to join the garlic and shallots. Add the chives
and Parmesan. Season generously with salt and pepper. Form into 4 round
tarts and keep warm.
To Cook the steaks: Rub the surfaces of the steaks with a little oil.
Place the steaks on the grill cooking until well seared, about 6 minutes.
Turn over and continue cooking to your desired degree of doneness, usually
around 6 minutes for medium rare, depending on the heat of your grill
and thickness of your steak. Remove the steaks from the grill.
If you did not tumble the steaks proceed as follows: Brush the steaks
with the red wine sauce and roll all surfaces with the cocoa-coffee spice
blend. Return the steaks to the grill to toast the spices for 1 or 2 minutes.
While the steaks are cooking, in a medium non stick pan saute the squash
and broccolini in a few drops of Carotino oil until al dente, tender but
still slightly firm to the bite. Season with salt and pepper. Keep warm.
To Serve: Position the Five Onion Tart in the center of your plate. Position
a sprig of broccolini and squash on each side of the tart. Place the steak
atop the tart. Drizzle the steak with the red wine sauce and top with
the potato crisp. Drizzle the rosemary oil around the plate and serve.
© Jimmy Schmidt - Rattlesnake
