Herb-Butter Roasted Salmon with Steamed Parsley Rice

Posted by Chef Richard Sweeney in Recipes Sep 30th, 2009 | No Comments

Serves 1

  • 1 Stick butter, unsalted and soft
  • 1 tsp Parsley, chopped
  • 1 tsp Dill or Rosemary, chopped
  • 1 tsp Thyme, chopped
  • 1 Lemon, zested finely, and juiced (save some zest for rice)
  • ½ tsp Black Pepper
  • 1 tsp. Kosher Salt
  • 1 Salmon Fillet, about 4-5 oz.
  • Oil for preparing pan
  • Foil
  • Salt & Pepper, to taste
  • ¼ cup White Rice
  • ½ cup water
  • 2 tsp. butter
  • Pinch Lemon zest
  • 1 tsp. Kosher Salt
  • 1 Tbsp Parsley, chopped
Preheat oven to 375F

  1. In a food processor, or by hand, combine 1st 7 ingredients until mixed well.  This can then be shaped into a log on plastic wrap and rolled to keep a nice round shape (optional).  [Since this recipe will make more than what you need, you can wrap leftover butter in plastic tightly and freeze for up to 6 weeks.]  This butter is best when made ahead, so the flavors have time to meld.
  2. In a rice cooker, combine rice, water, butter, lemon zest, and salt.  Cover and cook according to directions (most rice cookers, about 20-25 minutes).  Once cooked, stir in your chopped parsley and check for seasonings.  [The rice cooker will keep the rice warm with the cover on, so feel free to even start by making the rice so you don’t end up with cold or overcooked salmon.]
  3. Place a piece of foil on a baking sheet and lightly grease with oil (or nn-stick cooking spray).  Place Salmon in center on prepared pan and season lightly with salt and pepper.  Place pan on middle rack in oven and roast 10 minutes per inch of thickness of salmon, or unitl it begins to flake when tested with a sharp knife.
  4. Remove salmon from oven the add 1 Tbsp of the herb butter to the top immediately (so it melts while still on the pan).
  5. Transfer your rice to a dinner plate and then place salmon right on top.  Add another Tbsp of the herb butter to the top of the salmon and enjoy.

Spicy Italian Sausage & Orechiette with Broccoli in Spicy Garlic Olive Oil

Posted by Chef Richard Sweeney in Recipes Sep 30th, 2009 | 1 Comment
Serves 1
  • ½ – ¾ cup Orechiette Pasta
  • 3-4 oz. Broccoli Florets, bite size
  • 2 Tbsp. Extra Virgin Olive Oil
  • 1-2 Spicy Italian Sausage links, casings removed and meat broken up
  • ¼ Red Onion, sliced thinly
  • 1 clove garlic, minced
  • ½ cup White wine
  • 1 tsp. Crushed Red Chile Flakes
  • 5-6 leaves fresh basil, chiffonade or torn
  • Salt & Pepper, to taste
  • Parmesan Cheese, freshly grated

  1. Heat a pot of salted water to boiling.  Add orechiette and cook about 1 minute less than box instructions (usually about 10 minutes for al dente).  During the last 4 minutes of cooking, add the broccoli florets to cook along with the pasta.
  2. While the pasta is cooking, heat a sauté pan/skillet over medium high heat.  Add the olive of and swirl to coat the pan, then add the broken up sausage meat and sauté 3-4 minutes.
  3. Add the red onion and garlic to the pan and sauté 1 minute more, then add wine and deglaze any bits stuck to the pan (called fond).  Reduce heat to medium, add chile flakes, and simmer while sausage finishes cooking, and pasta finished boiling.
  4. Use a spider/slotted spoon to transfer the pasta and broccoli to the sausage pan (or use a ladle to reserve about ½ cup of the pasta cooking water, then strain pasta).  Toss pasta with sausage well to coat.  This is where you can add back in some of the pasta cooking water, to help keep the pasta moist and combine with the oil in the pan to make the sauce. Cook about 1 minute more, until pasta is preferred texture
  5. Just before serving, toss in the basil and season with salt & pepper to taste (be aware that adding the parmesan cheese will also bring some natural salt flavor to the dish).  Grate the cheese right on top of the pasta and enjoy.

Chicken Cordon Bleu Croissant Sandwich with Balsamic Honey Mustard

Posted by Chef Richard Sweeney in Recipes Sep 30th, 2009 | No Comments

Serves 1

  • 2 Tbsp. Extra Virgin Olive Oil
  • 1 tsp. Herbs de Provence
  • 1 tsp. Kosher Salt
  • ½ tsp. Black Pepper
  • 2 Tbsp. Balsamic Vinegar
  • 1 Small Boneless, Skinless Chicken Breast, fat removed
  • 1 Tbsp. Olive Oil
  • 1 Croissant
  • 1 oz. Deli Ham, thinly sliced
  • 2 Slices Gruyere Cheese (or Swiss)
  • Thinly sliced Red Onion (optional)
  • 2 tsp. Honey
  • 1 Tbsp. Dijon Mustard
  • 1 Tbsp. Balsamic Vinegar
  • Pinch Herbs de Provence
  • Salt & Pepper, to taste

  1. In a small mixing bowl, combine 1st 5 ingredients, whisking well to combine.  Place your chicken breast in the marinade, cover with plastic wrap, and let marinate 30 minutes.
  2. While chicken is marinating, preheat a small sauté pan over medium-low heat (this will be for the chicken, unless you choose to grill it), and preheat your oven to 400F (this will be to finish your chicken, and to melt the cheese).
  3. In a small bowl, combine honey, Dijon, remaining balsamic, H.d.P, and whisk well to combine.  Season to taste with salt & pepper.  This will be the sauce for your sandwich.
  4. After 30 minutes, remove chicken from marinade and turn the heat up on the small sauté pan up to medium high.  Add remaining Tbsp of olive oil to the pan and swirl to coat.  Saute the chicken breast for about 2 minutes on the first side, until golden, then flip chicken and transfer pan to the oven to finish cooking through.  This will take about 10-15 minutes, or until an instant read thermometer reads 160F.
  5. While chicken is cooking, slice our croissant in half and spread some of the balsamic honey mustard on both sides of the bread.  Place one slice of cheese on each half and place the croissant on a foil-lined baking sheet (easier clean-up).  When you remove the chicken from the oven, toast the croissant 3-4 minutes, or until cheese is melted.
  6. After the croissant is toasted, add the sliced ham to the bottom half, and some of the sliced red onion to the top (optional).  Depending on the size of your chicken breast (and your croissant), you can place the whole piece right onto the sandwich, or you can slice on a bias (an angle) and shingle the chicken on top of the ham.  Close the sandwich and cut in half.  Serve with remaining balsamic honey mustard for dipping.

Pull-Apart Monkey Bread with Raisins, Walnuts, and Berry Coulis

Posted by Chef Richard Sweeney in Recipes Sep 20th, 2009 | 2 Comments

Serves 4-6

  • 4 cans Biscuits (butter/buttermilk)
  • ½ cup Granulated Sugar
  • 2 Tbsp. Cinnamon, ground
  • 1 cup Brown Sugar, packed
  • ¾ cup Butter, unsalted (1½ sticks)
  • ½ cup Raisins, optional
  • ½ cup toasted nuts, optional
  • Berry Coulis (recipe below)

  1. Preheat oven to 350F; grease a 9-10” round Bundt Pan.
  2. In a small bowl, mix granulated sugar with cinnamon.  Cut each biscuit into quarters/sixths and dip in the cinnamon-sugar to coat.
  3. Layer coated pieces into greased pan, adding raisins and nuts if desired, in between layers of dough.
  4. Melt butter with brown sugar – bring to a boil over medium heat and boil about 1 minute.  Pour butter mixture evenly over biscuits.
  5. Bake 30-35 minutes, then remove pan.  Cool in pan 10 minutes, then turn out onto plate and serve with Berry Coulis.

Berry Coulis

Serves 4-6

  • 1 12oz. bag frozen Mixed Berries, thawed
  • ½ cup Granulated Sugar
  • 1 Vanilla Bean, scraped
  • ¼ cup Lemon Juice (from 1 lemon)
  • Pinch Salt

  1. In a non-reactive saucepan, combine berries with sugar.  Let macerate 5 minutes.
  2. Add vanilla, lemon juice, and salt; bring to a boil over medium heat.  Reduce to a simmer and cook 5 minutes.
  3. Remove from heat and strain, pressing down on solids to extract all the liquid.  Cool slightly and serve.

Turkey & Avocado Eggs Benedict with Chorizo/Chipotle Hollandaise

Posted by Chef Richard Sweeney in Recipes Sep 20th, 2009 | 1 Comment

Serves 4

  • 8 Eggs
  • 1½ quarts Water
  • 1 fl.oz. Distilled Vinegar
  • 8 oz. Roasted Turkey Breast, sliced
  • Olive Oil
  • 1 Avocado
  • 4 English Muffins, split
  • Chorizo/Chipotle Hollandaise (Recipe Below)
  • Cilantro, to garnish

  1. Heat Water and vinegar in a saucepan over medium-high heat.  Bring to a boil, then reduce to just over a simmer.
  2. Crack each egg into a small cup, then pour each egg gently into the simmering water.  Poach until whites are set, and yolks begin to set up – about 4 minutes
  3. While eggs are poaching, lightly toast English muffins, and grill turkey in a small amount of olive oil in a skillet/sauté pan, lightly browning each side.
  4. Transfer one slice of turkey to each muffin half.  Top with one poached egg and some of the hollandaise.
  5. Quarter the avocado, and slice each quarter thinly.  Split each quarter in half and place on top of muffins.  Sprinkle with cilantro.

Chorizo/Chipotle Hollandaise

Serves 4

  • 1 Lb. Chorizo (pork)
  • ½ Red Onion, minced
  • ¼ cup Lime Juice
  • 1 oz. Tequila
  • 4 Egg Yolks
  • ½ tsp. Tobasco (or other hot sauce)
  • ½ tsp. Worchestershire
  • 1 cup Butter, melted (unsalted)
  • 1-2 Tbsp. Chipotle Puree (chipotles in adobo blended to a paste)
  • Salt & Pepper, to taste
  • ½ bunch Cilantro, chopped

  1. In a medium sauté pan, render chorizo, breaking up.
  2. In another sauté pan, combine lime juice, onions, and tequila.  Bring to a boil, then reduce over medium heat to about 2 Tbsp.  Remove from heat (optionally, strain).
  3. In a mixing bowl, whip egg yolks until foamy.  Add reduction and place over a double boiler and whisk until ribbons form.
  4. Continue whisking and stream in most of the melted butter, whisking to emulsify.  Continue whisking and work in Tobasco, Worchestershire, chipotle puree, and chorizo.  Whisk in remaining butter if needed to thicken.
  5. Adjust seasonings, and whisk in cilantro.  Hold warm until ready to serve.

Cap’n Crunch French Toast

Posted by Chef Richard Sweeney in Recipes Sep 20th, 2009 | No Comments

Serves 4

  • 8 Slices Thick Cut Bread
  • 2 Eggs
  • 1 cup Heavy Cream
  • 1 cup Milk
  • 1 tsp. Salt
  • 1 tsp. Cinnamon, ground
  • 1 Vanilla Bean, scraped
  • 1 fl.oz. Grand Marnier, optional
  • About 3 cups Cap’n Crunch
  • Butter or cooking spray
  • Maple Syrup, to serve with

Heat a griddle pan over medium heat.

  1. In a mixing bowl, combine eggs, cream, milk, salt, cinnamon, and scraped vanilla bean, and optional Grand Marnier.  Whisk well to combine and transfer to pie pan deep enough to dip bread slices.
  2. In a small saucepan, combine maple syrup with scraped vanilla beans and bring to a simmer, but do NOT boil.  Strain before serving, but keep warm.
  3. In a large zip-top bag, place cereal and crush with rolling pin.  Transfer cereal to a plate to dredge the toast.
  4. Place each slice of bread in the custard , turning well to coat.  Then drain off the excess liquid and place into crushed cereal, turning to coat well.
  5. Melt butter or coat griddle with cooking spray and cook coated bread until golden, about 2-3 minutes per side.
  6. When cooked, remove from heat and cut in half diagonally.  Serve with vanilla infused maple syrup.

Meal-on-a-Stick Garnish (for Bloody Marys)

Posted by Chef Richard Sweeney in Recipes Sep 20th, 2009 | No Comments
  • Salami, cubed
  • Pepper Jack Cheese, cubed
  • Garlic/Jalapeno Stuffed Olive
  • Mini Mozzarella (ciliengine)
  • Pepperoncini

Skewer each item on a large skewer / toothpick and serve in Bloody Marys.  Feel free to change out the cheeses and meats to your own personal taste.


Shrimp, Okra, and Tomato Sauté over Cheesy Grits

Posted by Chef Richard Sweeney in Recipes Sep 20th, 2009 | No Comments

Serves 4

  • ½ Lb. Bacon, chopped
  • 1 Red Onion, chopped
  • 6 Roma Tomatoes, cut into large, but bite-sized pieces
  • 1 Lb. Bag Frozen, cut Okra, thawed
  • 2 Tbsp. Flour
  • 1 tsp. Cumin Seed
  • 1 tsp. Red Chile Flake
  • 1 tsp. Cayenne
  • 1 tsp. Garlic Powder
  • 1 Lb. Shrimp (21-25), peeled & deveined
  • Chicken Stock, as needed
  • Salt & Pepper, to taste
  • Cheesy Grits (Recipe Below)
  1. In a small, dry skillet, toast spices until fragrant, then cool and transfer to a spice/coffee grinder and grind to a powder.
  2. Heat a skillet over medium heat, add bacon and stir occasionally, rendering out fat and browning bacon.  Remove back pieces to a paper-towel lined plate.
  3. Add onions to skillet and cook until translucent, about 3 minutes.  Add tomatoes and cook 1 minute more.
  4. Stir in thawed okra and cook 1-2 minutes more.  Add flour and whisk well to incorporate.  Cook about 2 minutes more, to cook out the raw flour taste.
  5. Add some of the chicken stock (about ½ cup) and whisk well to incorporate.  Add shrimp and stir.  Allow to cook in the liquid 4-5 minutes until opaque.  Thin out with more chicken stock as needed.
  6. Season with salt & pepper to taste. Serve over cheesy grits.

Cheesy Grits

Serves 4

  • 2 cups Cold Water
  • ¾ cup White Grits (instant)
  • 1 tsp. Kosher Salt
  • 2 oz. Cheddar Cheese, coarse shred (about 2/3 cup)
  • 1 oz. Parmesan Cheese, fine shred (about ½ cup)

  1. Whisk together water, grits, and salt in a heavy saucepan and bring to a boil, whisking constantly.
  2. Reduce heat to a simmer, and stir frequently until thick (5-10 minutes)
  3. Remove from heat and stir in cheeses.  Serve.

On Vacation…

Posted by Chef Richard Sweeney in Uncategorized Sep 15th, 2009 | No Comments

I’m on vacation until Friday the 18th…but check out the menu for this Saturday’s brunch class at Balboa Food & Wine School!

Another Hot Day in SD

Posted by Chef Richard Sweeney in Random Postings Sep 4th, 2009 | No Comments

Today is yet another hot one here in Sunny San Diego…..ugh!

I’m finding myself standing in front of the fridge (no, not looking for a snack…though one does sound good…hmmm) just to stay cool.  Watching the dogs chomp down on ice cubes got me in the mood for something cool myself.  And, since it’s a holiday weekend, I figured a refreshing alcoholic beverage would be in order to get my own friday happy hour started!

So, I just whipped up a batch of Basil Red Sangria that I started making in the elimination house from Top Chef, and brought to the bar when I was Executive Chef at Confidential.  It’s a nice twist on a staple summertime drink, with the basil bringing a refreshing lighter note.  Feel free to swap out other fruits for some of the apples and oranges – I love using summer sweet plums, and even peaches (usually reserved for lighter white sangrias). 

Even if you’re not much of a red wine drinker, this Basil Red Sangria has mass appeal – or swap out the red wine for your favorite white!

Time to go cool off and sit in front of the fan for a bit….more postings (and recipes) to come when the weather here cools off!

-Rich

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