Lobster and Asparagus Quiche
by Chef Micheal Salmon serves 8–10 Two each 1 1/2 pound live Maine lobsters (or 3/4 pound of cooked lobster meat) nonstick vegetable spray 1 batch Pastry dough (recipe, page 66) 1 medium yellow onion 1 pound thin asparagus 1 small red bell pepper, finely chopped 2 scallions, green part only, sliced 2 Tablespoons unsalted […]
Caribbean Tenderloin of Pork with a Mango-Cilantro Salsa
serves 4 1 whole pork tenderloin (about 1 1/4 pounds) 2 Tablespoons olive oil 1 Tablespoon Caribbean dry spice mix (recipe, page 155) 1/2 teaspoon kosher salt lime slices, red bell pepper diamonds and cilantro sprigs for garnish 1 batch of Mango-cilantro salsa (recipe below) 1. Remove the fat and silver skin from the pork […]
Sautéed Veal Medallions with an Almond-Fig Cream
A rather unusual combination for veal, perhaps, but this is one of my personal favorites. The figs and almonds lend so much texture to this dish and really complement the mild flavors in the veal. If you are one of those people who steers clear of veal, pork tenderloin is a terrific substitute and works […]
Smoked Salmon Barquettes
by Chef Michael Salmon yields 12 pieces 1 batch pastry dough (recipe below) 7 oz sliced smoked salmon, reserving 2 oz for garnish 1/4 cup minced red onion 2 Tablespoons capers 1 hard boiled egg, chopped finely 3 scallions finely sliced, green part only 2 Tablespoons chopped fresh dill 1/4 cup sour cream 1 Tablespoon […]
Stilton Cheese and Shrimp Tartlet with Toasted Pine Nuts and Bosc Pears
by Chef Michael Salmon serves 6 1 batch Pastry Dough (recipe below) Vegetable oil 1 Tablespoon unsalted butter 12 large shrimp, peeled and deveined (16–20 per pound) 4 ounces cream cheese 5 ounces Stilton cheese 2 egg yolks 2 teaspoons chopped Italian parsley 3/4 cup heavy cream Kosher salt and white pepper to taste 1 […]
Prosciutto wrapped Jumbo Shrimp with Maytag Bleu Cheese
yields 24 pieces 24 jumbo raw shrimp, peeled and deveined Fennel spice mix (recipe below) 1/4 pound Maytag bleu cheese (or other good quality creamy bleu cheese) 12 slices (about 1/4 pound) Prosciutto, sliced a little thicker than usual 2 cups baby spinach leaves extra virgin olive oil for searing spicy-lemon aioli (recipe below) Remove […]
Maine Crab and Shrimp Cakes with a Caribbean Remoulade
By Chef MIchael Salmon serves 6 1/2 pound Maine shrimp meat (titi or small raw shrimp) 2 Tablespoons olive oil 1/4 pound fresh Maine crabmeat (preferably Peeky Toe crabmeat) 1 large egg 1 Tablespoon minced red onion 2 Tablespoons finely chopped celery 2 Tablespoons finely chopped red bell pepper 1/2 cup mayonnaise 1 1/2 cups […]
Crabmeat Timbale with Baby Greens and a Papaya Seed Dressing
serves 4 1 pound fresh crabmeat 1 Tablespoon whole grain mustard 1/2 cup whipping cream, whipped 1/2 teaspoon minced lemon zest 1 Tablespoon lemon juice salt and white pepper to taste 1/4 cup canola oil 1/2 cup rice flour sticks (vermicelli) broken into 2-inch pieces 5 ounces baby greens (mesclun mix), washed and dried Papaya […]
Spinach Fettuccine Puttanesca with Shrimp
by Chef Michael Salmon serves 4 1 Tablespoon salt 2 Tablespoons extra virgin olive oil 1 pound large shrimp, peeled and de-veined 1 batch spinach dough, cut as fettuccine 1 shallot, minced 1/4 cup chopped sun-dried tomatoes 1/4 cup country mixed olives, pitted 1 cup marinara sauce (homemade or your favorite brand) kosher salt and […]
Baby Spinach with Cumin Roasted Pear and Maytag Bleu Cheese
by Chef Michael Salmon serves 6 3 bosc pears 1/3 cup walnut halves 1/3 cup dried cranberries 3 Tablespoons walnut oil 2 Tablespoons port wine 2 Tablespoons brown sugar 1/4 teaspoon Kosher salt 2 Tablespoons cumin spice mix (recipe below) 10 oz baby spinach 1/4 pound Maytag bleu cheese (or other good quality creamy bleu […]