Chefs Corner Recipes
This time of year our recipes help put your family and friends favorites on the table with
a savory selection that delights your entire gathering.
Appetizers, Entrée, Delicious Desserts, and Cocktails…
Caramelized Grilled Salmon
- 1 large (1½ to 1¾ pounds) fillet of salmon, skin on
- 1½ teaspoons coarse sea salt
- 2 teaspoons dried dill weed
- 2–3 tablespoons brown sugar
To prevent the salmon fillet from curling up on the grill, score the skin of the salmon by making three diagonal cuts across the back one way and three diagonal cuts the other way, creating a diamond pattern. Be careful to only cut the skin and not into the flesh.
In a large pan, sprinkle the sea salt over the meat side of the salmon fillet. Next sprinkle the dill weed over the salt. Finally, cover the dill with brown sugar. Cover the pan and refrigerate the salmon for 2-3 hours, allowing the salmon to cure and dissolve the brown sugar.
Place the salmon, skin side down, on a greased grill (olive oil applied with a paper towel works well) over indirect heat. (Note: this means that you place all the charcoal on one side of the grill. When the coals are ready, the food gets placed on the opposite side of the grill.) Cover the grill and cook for 10-12 minutes or until the salmon flakes when pierced with a folk. Do not flip when cooking.
Teriyaki Steak Kabobs
1⁄4 – cup olive oil or 1⁄4 cup vegetable oil
1⁄4 – cup orange juice (or pineapple juice if adding pineapple chunks)
1⁄4 – cup light soy sauce
3-4 garlic cloves, chopped
1 – teaspoon ground ginger
1 3⁄4 – lbs beef tenderloin, cut into 1 inch cubes
3⁄4 – lb cherry tomatoes
1⁄2 – lb fresh whole mushroom
1 – medium red pepper, cubed
1 – medium yellow pepper, cubed
1 – large red onion, cut into wedges
1 can pineapple chunks (optional)
Directions: In a resalable plastic bag or shallow glass container, combine the first five ingredients and mix well. – Reserve 1/2 cup for basting and refrigerate. (If you didn’t double the sauce reserve 1/4 cup).
- Add beef to remaining marinade. / Turn to coat.
- Seal bag or cover container. Refrigerate overnight, turning occasionally.
- Grill, uncovered, over medium heat for 3 minutes on each side.
- Baste with reserved marinade.
- Continue turning and basting for 8-10 minutes or until meat reaches desired done.
*Serve meat and vegetables over rice if desired.
Mustard-Dill Tortellini Salad Skewers
When served on skewers, this appetizer makes a
beautiful presentation for your table.
- 1 (9-oz.) package refrigerated cheese tortellini
- 1 (8-oz.) package frozen sugar snap peas
- 68 (4-inch) wooden skewers
- 1 pt. grape tomatoes, cut in half
- Mustard-Dill Vinaigrette*
- Cook tortellini according to package directions. Rinse under cold running water.
- Place sugar snap peas in a small bowl; cover with plastic wrap. Microwave at HIGH 2 minutes. Let stand, covered, 2 minutes. Rinse under cold running water.
- Thread each skewer with 1 sugar snap pea, 1 tortellini, and 1 tomato half. Place skewers in a 13- x 9-inch baking dish. Pour Mustard-Dill Vinaigrette over skewers, turning to coat. Cover and chill 4 hours. Transfer skewers to a serving platter; discard any remaining vinaigrette.
*1 (12-oz.) bottle light Champagne vinaigrette may be substituted. For testing purposes only, we used Girard’s Light Champagne Dressing
Strawberry Salad with Warm Goat Cheese Croutons
Prep Time: 20 Min. Serves: 6 Total Time: 50 mins (Optional – double recipe)
Sweet, acidic strawberries balance the creamy, savory taste of avocado in a springy, mixed greens salad.
- 2 (4-oz.) goat cheese logs
- 1/3 cup all-purpose flour
- 1 large egg
- 2 tablespoons whole milk
- 1/2 cup panko (Japanese breadcrumbs)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
- 5 ounces mixed baby greens
- 1 1/2 cups sliced fresh strawberries
- 1 cucumber, peeled, halved lengthwise, seeds removed, cut crosswise into 1/2-inch slices
- 1/4 red onion, thinly sliced
- Strawberry-Poppy Seed Vinaigrette
- Garnish: dill sprigs
- Cut each goat cheese log into 4 rounds. Gently press each round to 1/2-inch thickness on a baking sheet, and freeze 20 minutes.
- Place the flour in a small bowl. Whisk together the egg and milk in a second small bowl. Combine the panko, salt, and pepper in a third small bowl. Dredge goat cheese rounds in flour, dip in egg mixture, and dredge in panko mixture until coated. Place on a plate, and chill until all goat cheese rounds are breaded.
- Heat the vegetable oil in a large skillet over medium until hot. Add goat cheese rounds to skillet, and cook until golden brown on each side, 3 to 4 minutes total. Remove to a paper towel-lined plate.
- To serve, arrange salad greens on a serving platter; top with strawberries, cucumber, onion, and goat cheese croutons. Drizzle with vinaigrette, and garnish with dill sprigs.
Chocolate Magic Cake
So light it might just float off your plate.
Time: 1:05 Bake: 0:50 Serves: 12
- 1/2 c. unsalted butter, melted and cooled slightly
- 2 1/2 c. Milk, warmed
- 1 c. flour
- 1/2 c. cocoa powder
- 4 eggs, separated
- 1/8 tsp. white vinegar
- 1 1/2 c. granulated sugar
- 1 tsp. espresso powder
- 1 tsp. vanilla extract
- strawberries, for serving
- Powdered sugar, for dusting
Directions: Preheat the oven to 325 degrees F.
- Grease a 8″x8″ baking dish with butter or cooking spray.
- In a medium bowl bowl, whisk together the flour and cocoa powder. Set aside.
- In a separate bowl, whip the egg whites with vinegar until stiff peaks form. Set aside.
- In a third bowl, beat the egg yolks and sugar until pale yellow in color (it will still be grainy). Beat in the melted butter, espresso powder and vanilla extract until evenly incorporated. Mix the flour mixture into the batter until evenly incorporated. Add the milk and beat low speed. Gradually and gently fold in the egg whites. Pour the batter into the prepared pan and bake for 50-60 minutes or until the cake is slightly jiggly.
- Cool completely. – Dust with powdered sugar and garnish with fresh berries.
- 1 c. chopped strawberries
- 1 tbsp. sugar
- 1 c. champagne, plus more for topping off flute
- Sliced strawberries, for garnish
- In a blender or food processor, blend strawberries, sugar, and champagne until fully combined, then pour into champagne flutes and top with more bubbly.
- Garnish with a strawberry slice and serve.