Lunch Specials

SALMON AND ROASTED CREAM CORN

SALMON AND ROASTED CORN DEBUTS AS A SPECIAL APRIL 16

FOR ROASTED CREAM CORN:

Rub fresh corn with olive oil and sprinkle with salt and cracked black pepper.

Place into a preheated 425 degree oven and roast until some kernels begin to brown. See photo. Rotate cobs for evening roasting.

Cut kernels from the cob.

Dice one red bell pepper, two shallots and one large jalapeño (seeds and membranes removed).

Add 1 T of butter and 1 T of olive to a preheated sauté pan. Add peppers and shallots. Sauté until they begin to soften. Add corn and 1 t of dried thyme. Add 1 C of heavy cream and bring to a boil. Lower heat and simmer until cream reduces. Adjust seasoning with additional salt and pepper, if needed.

FOR PAN ROASTED SALMON:

Rinse and dry salmon filets. Atlantic salmon works best here.

I love my iron skillet for this preparation. Get the skillet hot and add about 2 T of olive oil. The oil should smoke a bit. Generously season each filet with salt and cracked black pepper. Place filets into the heated skillet. Listen for an even sizzle adjusting the temperature down, if necessary. Allow the filet to cook two-thirds through before flipping. A golden crust is the point. Finish cooking on the other side. Place salmon over cream corn and top with some highmade pesto. Serve with a lemon wedge.

 

FOR ROASTED STRING BEANS:

Blanch prepped beans. Drain and dry. Toss blanched beans with olive oil, salt and cracked black pepper. Place onto a foil-lined baking sheet that has been sprayed with non-stick baking spray. Place into a preheated 425 degree oven and roast until “crisp/tender”.

 

Advertisements

SAMMY AND SALLY

SAMMY AND SALLY DEBUTS AS A SPECIAL APRIL 9th

black forest ham, brie, dijonnaise, red onion jam on grilled rustic bread with a side of shaved apple and fennel slaw dressed with creamy lemon tarragon vinaigrette

(Served with one of our house wines, this meal is complete!)

 

FOR RED ONION JAM:

Click on this link (red onion jam) for ingredients and cooking instructions. The only difference in this application is that I placed the cooked onion mix into a food processor. I pulsed the mixture until a spreadable consistency was achieved. This stores for a week or two.

FOR DIJONNAISE:

Combine 1/3 C of Dijon mustard with 1 C of mayonnaise.

FOR SLAW:

Using a mandolin, thinly shave green cabbage, fennel, celery and granny smith apple. Combine and dress with creamy lemon dressing.

ASSEMBLE THE SANDWICH:

Spread dijonnaise on one slice of bread and red onion jam on the other. Place a mound of sliced black forest ham on the bread and top with a thin slice of brie. Brush sandwich  with melted butter or olive oil and place it on a panini press or into a non-stick skillet for browning. Keep temperature moderate as you are looking to crisp the bread and warm the sandwich.

 

Power Bowl

POWER BOWL DEBUTS AS A SPECIAL APRIL 2

lentils, roasted sweet peppers, roasted cherub tomatoes, grilled chicken/apple sausage, sliced avocado, arugula, pumpkin seeds, feta, extra virgin olive oil & lemon

(Have this for lunch and conquer the world!)

 

FOR LENTILS:

1 1/2 C lentils (rinsed)

6 C water

1 1/2 t salt

1/4 t red pepper flakes

4 whole cloves

1 t dried thyme

Combine all ingredients in a stock pot. Bring to a boil. Cover and simmer until lentils are tender. Reserve for service.

 

FOR ROASTED PEPPERS AND TOMATOES:

Roast separately as they may have different cooking times. Lightly coat peppers and tomatoes with olive oil. Sprinkle with salt and cracked black pepper. Place on a foil-lined baking sheet that has been sprayed with non-stick spray. Place into a preheated 425 degree oven until lightly browned and wrinkled. You may need to rotate for even roasting. My countertop oven did the trick.

 

FOR SAUSAGE:

Cut slits into the links (not all the way through) and place on a foil-lined baking sheet that has been sprayed with non-stick spray. Place into a preheated 425 degree oven. Roast until nicely browned. Rotate sausage for even browning.

Sausage used was purchase at Trader Joe’s. Costco also has a delicious smoked chicken/apple sausage.

 

ASSEMBLE YOUR POWER BOWL:

Place a mound of lentils in the center of the bowl. Arrange ingredients as you see in the photo. Sprinkle with feta and pumpkin seeds. Drizzle with EVOO and lemon. A spritz of Kosher salt and cracked black pepper tops it off.

 

 

 

 

 

Salmon with Ernestina’s Quinoa

-menu-

pan roasted salmon with avocado salad

sautéed baby zucchini

ernestina’s quinoa

delicious meal + guilt-free eating + flavors galore + easy preparation

IMG_2638

For salmon:

see instructions under Pan Roasted Salmon over Lentils

IMG_2636

For avocado salad:

1 large avocado, diced

1/2 of a white onion, finely chopped and rinsed

1 large jalapeño, seeded and finely diced

8-10 cherub tomatoes, halved

1/2 a bunch cilantro, finely chopped

juice from 1 lime

2 T EVOO

salt to taste

Combine all ingredients in a bowl and gently toss.

IMG_2623 IMG_2626

For sautéed baby zucchini:

Use 2-3 baby zucchini per person

Slice in half lengthwise. In a preheated sauté pan, add several tablespoon of olive oil. Once oil is shimmering, place zucchini in the pan cut side down. Sauté until nice color forms on the cut side. Turn over, sprinkle cut side with salt and cracked pepper. Remove to a paper towel-lined plate for absorption of excess oil.

IMG_2621 IMG_2633

IMG_2634 IMG_2635

For Ernestina’s quinoa:

see recipe for Ernestina’s quinoa

 

Pan Roasted Salmon over Lentils

For lentils:

4 C of chopped vegetables (equal portions of diced onion, celery, carrot)

IMG_2478

4 strips of slab bacon, diced and cooked in  2T of olive oil

IMG_2476 IMG_2479

Cook bacon in the soup pot. Once it is crispy, remove to a paper towel-lined plate and pour off excess bacon grease.

Cook bacon in the soup pot. Once it is crispy, remove to a paper towel-lined plate and pour off excess bacon grease.

Rinse one pound of lentils.

Rinse one pound of lentils.

Finely chop 6-8 garlic cloves.

Finely chop 6-8 garlic cloves.

Add 1/4 C of olive oil to the soup pot that has bacon residue. Add vegetables, garlic, a pinch of salt and cracked pepper and sauce until vegetable begin to soften. Add about 3 T of tomato paste and mix in well. Continue to sauce until paste begins to stick to the bottom of the pan. Deep brownish coloring on the bottom of the pan is desirable. Careful with your heat. This is flavor enhancing at its best! Once the pan bottom is sticky, add 1 C of red wine. Scrape up bits and bring mixture to a boil. Evaporate most of the wine until a thick bubbly consistency is achieved.  
Add 1/4 C of olive oil to the soup pot that has bacon residue. Add vegetables, garlic, a pinch of salt and cracked pepper and sauté until vegetables begin to soften. Add about 3 T of tomato paste and mix in well. Continue to sauté until paste begins to stick to the bottom of the pan. Deep brownish coloring on the bottom of the pan is desirable. Careful with your heat. This is flavor enhancing at its best! Once the pan bottom is sticky, add 1 C of red wine. Scrape up bits and bring mixture to a boil. Evaporate most of the wine until a thick bubbly consistency is achieved.

IMG_2486 IMG_2487

Add fresh thyme, 5-6 bay leaves, 6 C of vegetable stock and reserved bacon. Bring to a boil. Cover and lower heat. Simmer until lentils are tender. Additional stock may need to be added. You are not looking for a “soupy” consistency. So, just keep enough stock in the pot to prevent lentils from “drying” out. Adjust season with salt and pepper. Lentils, of course, can be prepared a day ahead. These lentils are great the next day as a soup. Just add additional stock to achieve desirable consistency. Leftover lentils can be frozen too.

IMG_2501

For salmon:

I used Norwegian Center Cut Salmon Filets. Rinse filets and pat them dry. Preheat a non-stick/oven proof skillet over medium high heat. Add 2T of olive oil to the hot pan. Oil should easily travel over the bottom of the pan. Slight smoking is ok. Generously season the filet with salt and cracked pepper. Carefully place the filet in the pan. A good sizzle is desirable. Add additional filets. Do not crowd the skillet. Use two skillets or cook in batches if you are preparing a large amount of fish. Allow the fish to sizzle, WITHOUT TOUCHING!, until it is cooked about halfway through. You can watch the side of the filet as the color turns. Carefully turn fish over. A nice brown crust should be revealed. Place fish into a preheated 450 degree oven for about 5 minutes to finish cooking. Fish should feel just firm to the touch. Remember that cooking continues outside of the oven!

IMG_2525 IMG_2526

For presentation:

Place a portion of warmed lentils on a plate. Top lentils with the pan roasted filet. Drizzle EVOO over the top of the salmon.

In a bowl, very lightly dress baby arugula and cherry tomatoes with EVOO, white wine vinegar and a spritz of salt and cracked pepper.

Mound salad mix on top of salmon. Lovely meal.

Gorgeous brown crust. Crisp texture and a hint of sweetness as you bite into a succulent piece of flaky salmon.

Gorgeous brown crust. Crisp texture and a hint of sweetness as you bite into a succulent piece of flaky salmon.

A favorite around here.

A favorite around here.

Pan Roasted Chicken Breast with Roasted Veggie Tapenade served over Grilled Pita with Hummus and Shredded Leaf Lettuce

(recipe serves 4)

4 boneless, skinless chicken breasts (I used organic)

4 t salt (for brine)

Ice water

For quick brine:

In a mixing bowl, dissolve salt in enough water to completely cover the breasts. I used a whisk to make sure the salt was completely dissolved. Add a couple of handfuls of ice to the water. Rinse breasts and place them in the ice bath and refrigerate for 2 hours or so. Remove breasts and rinse again. Pat dry with paper towels. Place an oven proof skillet on the stove top and preheat over medium high heat. Add  2 T of olive oil. It should smoke slightly and travel easily on the bottom of the pan. Season chicken with a generous amount of salt and cracked pepper. It is important not to season until you are ready to place the chicken in the pan. Place breasts top side down. You want a good sizzle. Also, you don’t want to crowd the skillet. Cook in batches. If oil is splattering too much, cut heat down a bit. DON’T MOVE CHICKEN. You want to leave the chicken alone until it has cooked about halfway to two-thirds through. Then, you can peak. If the crust is brown enough, turn it over and cook for a few more minutes. Once all breasts are browned, place them in a preheated 425 degree oven for 5-8 minutes to finish cooking. The thickest part of the breast will feel just firm to the touch. Remove and allow chicken to rest for 10-15 minutes before slicing.

IMG_2451   IMG_2452 IMG_2455 IMG_2459

IMG_2461 IMG_2464

IMG_2470

Beautiful crust, still moist.

For roasted veggie tapenade:

1 small yellow onion, cut chunky style

6 mini sweet peppers, cut into large rings

1 pint of cherub tomatoes

Garlic oil and cloves (place 6-8 whole cloves into a small sauce pan, cover with olive oil and simmer until garlic is softened and golden)

Salt and cracked pepper

Dried oregano

6-8 Kalamata olives, pitted and chopped

1 T of capers, drained

Place veggies in a bowl. Drizzle garlic oil over the veggies and stir to coat. Place veggies on a foil-lined baking sheet. Generously season with salt, pepper and dried oregano. Place into a preheated 450 degree oven, roast for 12 minutes or so. Shake baking sheet to move veggies around and then rotate pan. Cook for an additional 12 minutes or until edges begin to char slightly. Remove and cool. Place veggies back into a bowl. Add garlic cloves, olives and capers. Additional garlic oil can be added to moisten and flavor.

IMG_2445 IMG_2453 IMG_2456

IMG_2149 IMG_2457

Thinly slice greenleaf lettuce and lightly dress with EVOO, lemon juice and a spritz of salt.

Thinly slice green leaf lettuce and lightly dress with EVOO, lemon juice and a spritz of salt.

Brush pita with reserved garlic oil and grill. I used a panini press. A non-stick skillet would also work.

Brush pita with reserved garlic oil and grill. I used a panini press. A non-stick skillet would also work. You want it slightly crispy.

Spread a nice layer of highmade hummus on top of pita. Drizzle additional garlic oil over the hummus.

Spread a nice layer of highmade hummus on top of pita. Drizzle additional garlic oil over the hummus.

Place dressed lettuce on top of hummus in a small mound. Add sliced chicken.

Place dressed lettuce on top of hummus in a small mound. Add sliced chicken.

To finish, add tapenade, chopped parsley, feta crumbles, lemon wedge and an additional drizzle of garlic oil. FLAVOR GALORE!

To finish, add tapenade, chopped parsley, feta crumbles, lemon wedge and an additional drizzle of garlic oil. FLAVOR GALORE!

Green Eggs and Ham

(serves 4)

1 large zucchini, diced
1 large yellow squash, diced
1 red bell pepper, trimmed up and diced
1 medium-sized eggplant, diced
1 small yellow onion, diced small
1 pint of cherub tomatoes

6-8 garlic cloves
1/2 C olive oil
4 slices of rustic sourdough bread, cut in half

3 ounce package of fresh basil
Zest of half a lemon
1 C olive oil

4-5 slices of prosciutto

4 extra-large organic cage free eggs
olive oil for basting

For the oven roasted ratatouille: Place vegetables and tomatoes in a bowl and toss with olive oil. Arrange vegetables on two foiled-lined baking sheets that have been sprayed with non-stick spray. Use two sheets so  that the veggies are not crowded. Generously season with salt and pepper and place into a preheated 450 degree oven. Roast for 12 minutes. Rotate and roast for an additional 12 minutes or so until the edges of the vegetables begin to brown. You will need to use a spatula to move the veggies around for even cooking. Remove and cool.

IMG_2145 IMG_2156

IMG_2159

For garlic oil: Place garlic cloves and olive oil into a small sauce pan. Cook over low heat until garlic softens and turns golden in color. Add cloves to the cooked vegetable mix and generously brush sourdough bread with garlic oil. Place bread into a preheated 350 degree oven and bake for 12 minutes. Rotate pan and bake for an additional 12 minutes or until golden and crisp.

IMG_2149

IMG_2151 IMG_2152

For lemon basil oil: Place ice and water in a mixing bowl. Bring a sauce pan of water to a boil. Place basil leaves in a strainer with a handle. Dip leaves into boiling water for five seconds. Remove leaves to the ice bath. Once cooled, place leaves on a paper towel. Place another paper towel on top and gently blot the leaves until dry. Place basil in a blender. Add zest, a pinch of salt and 1 C of olive oil…not EVOO. The oil stores well in the refrigerator for several days.

IMG_2143 IMG_2144 IMG_2154

For prosciutto: Place slices of prosciutto on a baking sheet that has been sprayed with non-stick spray. Place pan into a preheated 375 degree oven. Book for 12 minutes. Rotate pan and cook for an additional 10 minutes or so until crisp.

IMG_2128 IMG_2131

IMG_2134

For service: Place sourdough toast on a plate. Spoon ratatouille over the toast. Place a sunny egg on top. Break up a slice of prosciutto and sprinkle on top of the egg. Drizzle with basil oil.

IMG_2167

Turkey Meatballs with Curried Lentils

For turkey meatballs:

(makes 15 meatballs)

One pound ground turkey, 93/7 mix

IMG_1913 IMG_1914 IMG_1915

IMG_1916

IMG_1918 IMG_1919

IMG_1920

1/3 C grated yellow onion
1/2 C grated zucchini, peel left on, squeezed dry
6 cloves garlic, finely minced
1 egg
1/4 Panko crumbs

2 t ground cumin
2 t ground coriander
2 t turmeric
1 1/2 t salt
2 t black pepper

Combine all ingredients in a mixing bowl. Using impeccably clean hands, mix well. Using a 1/4 C ice cream scoop, scoop out turkey and gently form into balls. Place balls onto a baking rack. Place the baking rack on top of a foil lined baking sheet. Spray each ball with vegetable or canola baking spray. Place into a preheated 425 degree oven for 15 minutes. Rotate pan and cook for an additional 12-15 minutes or until nicely browned. The meatballs can be used right away or refrigerated for later use. Simply rewarm, covered, in a 300 degree oven. They freeze well too.

For curried lentils:

One pound lentils, rinsed

IMG_1910

1/4 C olive oil
2 small yellow onions, chopped small
4 celery stalks, diced small
4 carrots, peeled and diced small
8 cloves garlic, finely minced

IMG_1912

2 T tomato paste

IMG_1917

1/3 C apple cider vinegar

6 C chicken stock

1 t red pepper flakes
1 1/2 t ground coriander
1 1/2 t turmeric
1 T curry

2 t salt

IMG_1940

Serve turkey meatballs over curried lentils. Garnish with baby kale and curry yogurt sauce. Grilled Naan makes this dish complete. (Sauce recipe is under “sides” section of recipe index.)

In a preheated soup pot, add olive oil, onions, celery, carrots and garlic. Stir to combine and add a pinch of salt and black pepper. Cook until vegetables soften and begin to stick to the bottom of the pan. Salting the veggies will extract water from the vegetables. You want to cook the vegetables until the water has evaporated. A slight caramelization of the vegetables should occur. Add tomato paste and mix well. Cook over medium heat until a darkening of the paste occurs. Look for sticking bits…always a good sign! You should be able to smell the sweetness of the caramelization. Add the vinegar and reduce until it has evaporated. Add the stock and remaining seasonings, except the salt.
Bring lentils to a boil. Lower heat, cover and simmer until lentils are tender. Add salt, as needed. Great as a soup or as a back drop for meatballs, chicken thighs, pork…

Freezes well too.

Served meatballs with a tomato, Feta, cucumber, parsley and mint salad.

A spritz of salt and cracked pepper and a drizzle of EVOO and white wine vinegar.

IMG_1935 IMG_1936

IMG_1938

Salmon Croquettes

(recipe makes 10-12 croquettes, depending on size)

IMG_1858

4 – 6 ounce cans Wild Alaskan Salmon, drained
2 stalks celery, diced small
2 eggs
Zest of one lemon
2 T fresh dill, chopped
2 T fresh parsley, chopped
1/3 C mayo
2 T Dijon mustard
1/2 C Panko
2 t salt
2 t black pepper

IMG_1861 IMG_1862

IMG_1885 IMG_1887

Drain cans of salmon in a colander. Break up large pieces and press out any excess liquid using a paper towel. Combine all ingredients in a bowl and stir until well mixed.
Using an ice cream scoop, form croquettes and place them on a paper towel lined baking sheet. Use a double thickness of paper towels. Place in the refrigerator for about an hour. Additional liquid will drain out and be absorbed by the paper towels.

In a preheated sauté pan, add about 1/2 a cup of grapeseed oil. Once oil shimmers and ripples, place croquettes in the pan. Cook in batches, 4-5 at a time. Sauté until brown edges start to form. Carefully turn croquettes over to brown other side. Remove croquettes to a paper towel lined plate for absorption of excess cooking oil. Serve with tartar or cocktail sauce. Another option is to remove the croquettes to a baking rack for cooling. For service later, simply warm the croquettes (on the rack) in a 200 degree oven for about 20 minutes.

I prefer to sauté the croquettes earlier in the day. Rewarming for service later is much easier and the mess is already cleaned up when the guests arrive.

IMG_1900

Serve salmon croquettes with roasted cream corn, sautéed French beans, lemon and cocktail sauce. Talk about your Luann plate.

For sautéed French beans:

Blanch beans in boiling salted water. Once the color is set, remove beans to an ice bath. Chill completely. Drain water and spread beans out on a towel-lined cookie sheet for thorough drying. Sauté beans in olive oil and  butter with a pinch of salt and cracked pepper.

IMG_1891 IMG_1902

Huevos Rancheros

now serving at High’s……

Delicious. Eggs cooked the way you like them, lightly griddled corn tortillas, black beans, smashed avocado, warmed salsa roja and a crumble of queso fresco. Great for dinner, brunch, breakfast. Muy delicioso!

For black beans:

2 – 15 ounce cans of black beans

1/4 C salsa roja

1 T chipotle puree

2 t salt

(combine and heat)

For smashed avocado:

1 large avocado

juice from 1 lime

spritz of salt

(mash with the back of a fork, little chunks are good)

For griddled corn tortillas:

(spray each tortilla with cooking spray and place into a preheated skillet, flip from side to side until slightly crisp and charred)

For warm salsa roja:

(simply warm enough salsa roja to top eggs)

For eggs:

(scrambled, sunny, over easy…your call, I like runny yolks  mingling with all the beans and salsa…decadent)

IMG_1903 IMG_1904

IMG_1908