Pan-Seared Lemon Piccata Tilapia

5-6 Servings

5 ea. Fresh Tilapia Filets approx. 6-7 oz. each
3 Tbs. Olive oil
4 oz. Salted Butter
½ Cp. All-Purpose Flour
¼ Cp. White Wine (Non-Alcohol version)
3 ea. Lemons Juiced.
2 Tbs. Capers & Juice
2 Tbs. Minced Parsley
2 tsp. Salt
1 tsp Pepper
Salt & Pepper to Taste

Season flour with 2 teaspoons salt and 1 teaspoon pepper. Heat sauté pan with olive oil and dredge tilapia filets in seasoned flour. Pan sear the tilapia filet in the olive oil, turning the filet over after about 2-3 minutes.  While the filet is searing, add lemon juice, capers & juice, white wine, and butter. Allow sauce to simmer while adjusting seasoning with salt and pepper. Finish sauce with remaining butter and freshly minced parsley. When fillets reach 145°, remove from sauté pan, plate the fish with sauce, and garnish with lemon slices and fresh parsley sprigs.

Strawberry-Rhubarb Gazpacho

Ingredients

1/2 cup plus 1 tbsp Extra-Virgin Olive Oil
2 Cloves Garlic, crushed but kept whole
6 cups Strawberries, hulled and quartered
1 cup Rhubarb
1/4 cup Crème Fraiche
2 1/4 cups English Cucumbers, peeled, seeded, and diced
1 1/4 cups Red Bell Pepper, diced
3/4 cup Green Bell Pepper, diced
6 tbsp Tomato Juice
3 tbsp Red Wine Vinegar
1 1/2 tsp Salt
Tabasco Sauce
3 sprigs Thyme
1/2 tsp Salt

Directions
Add the strawberries, cucumber, peppers, garlic cloves, 1/2 cup of olive oil, tomato juice, vinegar, rhubarb, and 1 1/2 tsp salt to the bowl. Toss to combine and cover tightly with plastic wrap. Marinate at room temperature for 3-6 hours. Puree the ingredients and their juices in small batches in a blender on high speed until very smooth. Strain through a chinois and chill in the refrigerator until very cold. Taste and season, if necessary, with Tabasco sauce and additional salt and red wine vinegar.

Serve chilled, garnished with diced strawberries, cucumbers, and shaved rhubarb. Tiny basil leaves, cilantro, crème fraiche, and a swirl of olive oil make a nice additional garnish.

Legend's Grille Beef Bulgogi & Kimchi Fried Rice

Beef Bulgogi (Yield: 2 servings)

2 each sirloin steak (4 ounce portions)

16 oz. Beef Bulgogi Marinade

1/4 White Onion

Prep:

1. Slice and soak onions in cold water overnight

2. Prep marinade and combine with beef no more than 24 hours before service

Method:

1. Pull beef from marinade and shake off excess liquid.

2. Grill on flat top or grill and bring to desired finished temp (140 degrees). Let rest 2 minutes before slicing.

3. While beef is resting, flash sauté sliced onions. Less than 1 min cook time.

4. Slice beef and serve on bed of onions.

               

Beef Bulgogi Marinade

2 Whole Bartlett Pears, Peeled and Seeded

1 Medium-sized Shallot, Peeled and Rough Chopped

1/2 White Onion, Peeled and Rough Chopped

2 oz. Fresh Garlic

2 oz. Fresh Ginger

4 fl. oz. Soy Sauce

2 fl. oz. Aji Mirin

1/2 cup Brown Sugar

Method:

1. Combine all ingredients in food processor and blend.

Beef Bulgogi Sauce
Method:
1. Use marinade from Beef to make sauce by bringing to a simmer in a saucepan and adding 1 Tbsp of Cornstarch slurry. Cook for 2-3 minutes and use as sauce for meat.

Kimchi Fried Rice

6 oz. Cooked and Cooled Par-Boiled Rice

4 oz. Kimchi

1 fl. oz. Sesame Oil

1 oz. Butter

1 oz. Gochujang Paste

1/2 oz. Small White Onion, Diced

1 fl. oz. Mirin

2 fl. o. Lemon Juice

1 fl. oz. Lime Juice

1 tsp Chili Powder

Salt and pepper to taste

Prep:

1. Cook and cool rice to below 41 degrees.

2. Dice small white onion.

3. Rough chop kimchi.

Method:

1. Oil pan and sauté onions and kimchi with garlic. Add pepper & kimchi paste and cook for 2 mins.

2. Deglaze with mirin. Add butter to coat pan. Add in rice and mix well.

3. Add remaining liquids and steam rice back to life. 2 mins.

4. Season with chili powder and salt & pepper to taste.

Farmhouse Cedar Plank Salmon with Provencial Hollandaise and Maple Dijon Carrots

Farmhouse Cedar Plank Salmon

1 Side of Salmon, pin bones and skin removed

2 tbsp Olive Oil

1 Tsp chopped garlic

1/2 tsp Dijon mustard

1 lemon

1 tsp fresh thyme leaves, chopped

1/2 bunch fresh parsley, destemmed and chopped

1 tsp fresh tarragon leaves, chopped

1/2 tsp ground fennel seeds

salt and pepper

1 cedar plank, soaked for a few hours or up to overnight

Day 1

Halve the lemon. Zest and juice and reserve the other half.

Whisk together the olive oil, Dijon, and lemon zest & juice until emulsified. Then stir in garlic, thyme, parsley, tarragon, fennel, and a good pinch of salt and pepper.

Coat the salmon in the herb mixture, cover with plastic wrap, and marinate for at least 4 hours, but  overnight preferably.

Day 2

Preheat your grill and preheat an oven to 350.

Remove the cedar plank from its soaking liquid and shake off any excess liquid. Transfer the salmon to the plank and place it on the hot grill. Grill the planked salmon until the edges of the fish begin to cook and the plank has a good amount of char on it. Carefully transfer the seared, planked salmon to a sheet pan and roast in oven until the internal temp reaches 145 or the fish is opaque and cooked through.

Provencial Hollandaise

4 egg yolks

1 tbsp fresh lemon juice

1/2 cup unsalted butter, melted

Pinch of salt

1 tsp Olive Oil

1 tbsp sliced shallot

1 clove chopped garlic

1 tbsp white cooking wine

1 tsp parsley, chopped

1 tsp tarragon, chopped

1 pinch of dried lavender, crushed

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler). The water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat. Whisk in cayenne and salt. Cover and place in a warm spot.

Saute shallot with 1 tsp olive oil on medium-low heat until it starts to turn translucent. Add garlic and saute for a minute more. Turn off the heat and deglaze the pan with white cooking wine. Allow the mixture to cook for a bit, then stir it along with the chopped herbs into the hollandaise. Dress the cedar plank salmon with the provencial hollandaise prior to serving, using your fingers to crush the dried lavender over the top.

                                                                                                                                                                   

Maple Dijon Roasted Mini Carrots

2 lbs baby carrots

salt and pepper

Marinade ingredients

1 tbsp olive oil

1 tbsp maple syrup

1/2 tsp whole grain mustard

1/2 tsp Dijon mustard

1/2 tsp miso paste

1/2 tsp soy sauce

1/2 tsp seasoned rice vinegar

1 small clove of chopped garlic

Preheat oven to 400.

Mix marinade ingredients together and toss with the carrots. Spread the carrots out evenly on a sheet pan and roast until they are soft, roughly 10 minutes. Season with salt and pepper to taste.