Smoked Salmon and Cucumber Yogurt with Toasted Ciabatta
From Chef Dan Harris of Davanti Enoteca
serves four to six
- 1/2 c diced cucumber
- 1 tsp dill
- 1 Tbsp chopped capers
- 1/2 c Greek yogurt
- 1/4 c mayonnaise
- 2 tsp lemon zest
- salt to taste
- 6 slices ciabatta bread
- 2 Tbsp canola oil
- 2 oz smoked salmon
- 1/4 c diced red onion
- 1 Tbsp chopped chives
For cucumber yogurt:
Press diced cucumber in cheesecloth to remove excess water. Move cucumber to a mixing bowl and stir together with dill, capers, Greek yogurt, mayonnaise, and lemon zest. Season to taste with salt. Chill in refrigerator.
For the bread:
Preheat oven to 350 degrees. Brush ciabatta slices lightly with canola oil. Toast for 8-10 minutes until golden brown. Set aside.
For the salmon:
Julienne the smoked salmon and move to a mixing bowl. Combine together with red onion and chives. Chill in refrigerator.
When ready to assemble, transfer cucumber- yogurt mixture to a serving bowl and top with chilled smoked salmon. Serve with toasted ciabatta.
Touch of Morocco Coq Au Vin
From Chef/owner Joël Kazouini of Chez Joël Bistro
- 2 whole chickens (approximately 3lbs each)
- 1/4 c virgin olive oil
- salt and pepper
- several sprigs of fresh rosemary and thyme
- 4 oz pancetta (or use unsliced bacon from your butcher), cut into 1/2-inch pieces
- 8 pearl onions
- 6 white button mushrooms
- 1 glass dry white wine, such as Sauvignon Blanc
- 4 oz chicken stock
- 2 oz veal demi-glace
- 2 whole peeled Roma tomatoes
Preheat oven to 375 degrees. Cut each whole chicken into 4 pieces, then rub with about 1/4 cup olive oil plus salt, pepper, rosemary, and thyme. Bake for approximately 15 minutes in a covered dutch oven or stovetop- safe casserole dish. set aside.
Sauté pancetta with pearl onions over medium heat for about 3-5 minutes, then add button mushrooms. Cook for another 5 minutes. add wine and simmer until it reduces to 1 ounce, then add mixture to the chicken in the casserole.
Add chicken stock, veal demi-glace, and peeled tomatoes to the casserole, then add salt and pepper to taste. Cook for about 10 minutes over medium heat on the stove.
Divide chicken and vegetables into four individual low bowls or plates and serve with french bread and a salad of fresh greens. Voilà!
From Chef Oscar Ornelas of Cité
- 4 Tbsp olive oil
- 1 onion
- 4 celery stalks
- 3 cloves of garlic, mashed
- 3 ripe plum tomatoes
- 2 Tbsp tomato paste 1 qt fish stock
- pinch saffron
- fresh oregano
- pinch crushed red pepper
- 1 Tbsp sea salt
- pinch black pepper
- 8 jumbo shrimp (2 per person)
- 12-16 oz red snapper, filleted (3-4 ounces per person)
- salt and pepper to taste
- 20 mussels (5 per person)
- 20 clams (5 per person)
- 2 lobster tails (cut in halves, 1 half per person)
- 8 small wedges of brioche (lightly toasted)
- 4 wedges of fresh braised fennel
For the broth:
Heat olive oil in a a pan. Sweat the onion, celery, and garlic until soft. Add tomatoes and tomato paste and stir well. Add fish stock and saffron, and simmer for 8-10 minutes. Add fresh oregano, crushed red pepper, salt, and black pepper. Allow everything to simmer for another 4 minutes.
For the seafood:
Pan-sear shrimp and red snapper for 2 minutes, or until cooked through. Add salt and black pepper to taste. Steam mussels and clams until they open. Steam lobster for 4 minutes, or until cooked through.
Fill your serving dish of choice with broth and add seafood. Garnish each serving with 2 slices of lightly toasted brioche and braised fennel.
Sandia y Tomatillo Salad
serves a group
- 1 Tbsp vinegar
- salt and pepper to taste
- 2 Tbsp extra virgin olive oil
- 1 medium seedless watermelon (about 5 lbs), cut into bite-sized pieces
- 2 tomatillos (green tomatoes), diced
- 2 avocados, diced
- 1/2 lb queso fresco, diced
- 1/2 red onion, finely chopped
- 2 Tbsp freshly chopped cilantro leaves
In a small bowl combine salt, pepper, and vinegar. Whisk until salt is dissolved, then slowly whisk in the olive oil. Add the rest of the ingredients to the bowl, mix together, and serve.