recipes

• Almond Citrus Stuffed Salmon
• Butterflied Roast Turkey with Lemon Sage Gremolata
• Convection Roasted Turkey
• Double Happiness Shrimp & Scallion Pancakes
• Hot Dungeness Crab and Artichoke Dip in a Bread Bowl
• Fig and Pecan Stuffing with Sage
• Mustard & Nut Crusted Pork Loin
• Oven Roasted Root Vegetables
• Orange-Sesame Crusted Salmon with Gingered Chinese Long Beans

Almond Citrus Stuffed Salmon
printable version

• Preheat oven to 400°F or 375°F convection or convection roast

• To make stuffing, combine bread crumbs, almonds, parsley and tarragon in a food processor and process until coarsely chopped. Add the orange zest, juice, and butter and mix thoroughly. Season to taste with salt and pepper. Alternately, chop all ingredients by hand and blend into butter in a medium bowl. Refrigerate for at least 30 minutes.

• Cut a pocket at an angle through the thickest portion of the whole salmon or through the side of each individual fillet, being careful not to cut through the sides of the fish.  Stuff the cavity of the salmon with the breadcrumb mixture about ½ inch thick and place fish on a baking sheet. Season with salt and pepper. If your salmon is very thin, you can top the fish with the mixture. Alternately, place whole sides of salmon, top side down on a parchment lined baking sheet. Place ½ inch pieces of stuffing onto half of the salmon and fold the top over to enclose the stuffing, folding the fish into a “C” shape. Press to hold and season fish with salt and pepper.

• Bake the salmon until the flesh is just cooked throughout, about 8-10 minutes per inch of fish. Be sure to pull the salmon out of the oven just before it is done and let it rest for 5-7 minutes to finish cooking outside of the oven! This “carry over“ time is very important for best results. Garnish with sliced lemons or oranges and serve immediately or at room temperature. To serve whole salmon, cut the fish crosswise into slices.

Serves 8-10
   
The stuffing can be made entirely in advance and kept in the refrigerator or frozen. To use frozen stuffing, cut slices and allow to thaw for at least 15 minutes before using.

The fish can be stuffed several hours in advance and refrigerated. Do not season fish until ready to cook and allow extra cooking time if needed.

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Butterflied Roast Turkey with Lemon Sage Gremolata
printable version

Remove turkey from the refrigerator at least one hour before cooking. Set oven racks so the top of the butterflied turkey, on top of the pan and rack will be about 6 inches from the heat source (about 12 inches total). Preheat broiler on high using broil or convection broil. Make the gremolata in a small bowl by blending the softened butter with lemon zest, garlic, parsley and sage. Set aside at room temperature.

You can order your turkey with the back bone removed or you can do it yourself. BE CAREFUL! Use strong poultry scissors, a sharp serrated knife or a boning knife. To butterfly turkey, place breast side down on a cutting board and starting at the neck, remove backbone by cutting through the ribs on each side with strong kitchen shears. Remove the back bone. Open the cavity and with a knife, cut along one side of the ridge of the breast bone all the way through the bone (not the meat) so the turkey lays flat.  Remove pointed wing tips.

Prepare a shallow roasting pan with a rack or broiling pan by spraying both the pan and rack with non-stick spray. Set turkey, skin side down, on top of criss-crossed sprigs of rosemary. Brush 2 Tablespoons of olive oil over the entire underside and legs and season with salt, pepper and paprika. Broil turkey for 12-15 minutes, checking it half way through until it becomes very brown on the exposed underside. Watch it carefully!

Remove pan from the oven and carefully flip the turkey over and arrange legs slightly away from the body of the turkey. Tie one end of twine to a leg bone and bring it up under the breast and back down to the other leg bone. Be sure wings are tucked in. Tie off twine. Brush the top of the bird with olive oil, generously season again and return to the oven. Set oven to 350° F convection or 375°F thermal. Place the probe deep into the breast near the bone and set it for 155° F. (about one hour and 30 minutes to two hours; more for non–convection settings). Basting is not necessary with this method.

During the last 20 minutes of roasting, brush bird with half of the gremolata mixture and finish roasting. Reserve remaining gremolata to serve with the turkey or with the accompanying vegetables.

Remove from the oven, and let meat rest for 20-30 minutes to retain juices and finish coming up to temperature. The breast meat will reach 160-165°F and the legs will come up to 180- 185°F. Reserve pan drippings for gravy.

Note: To cook with dressing, place uncooked dressing into a very large, oven safe baking dish. After turkey has been broiled, begin with step 4, placing the turkey onto the dressing in the pan and cooking them both together. Enjoy! 
How much to cook: Plan on 1 lb. of turkey per person for generous helpings and leftovers.

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Convection Roasted Turkey
printable version

1. Remove defrosted turkey from refrigerator one to one and a half hours before cooking. Preheat oven to 350 °F on convection roast or convection setting. If you do not use convection, set your oven to 375°. Place one oven rack in the number two position from the bottom and remove all others above it. Remove neck and gizzards from the turkey. Rinse turkey with cold water and dry with paper towels. Set aside.

2. Rub turkey inside and outside of the cavity with the olive oil and season generously with salt and pepper. If you choose not to stuff your turkey: insert quartered onion and whole parsley and sage sprigs into the turkey cavity and insert two quarters into the neck cavity. After you have zested the lemon, you can quarter it and add it to the cavity for additional flavor. To stuff the turkey, add room temperature stuffing to the cavity. Do not pack it in tightly, it needs to expand. Cold stuffing or too much stuffing will inhibit the cooking process. Truss (tie) the turkey with oven safe linen twine. Cook stuffed turkeys immediately.

3. Spray roasting rack with non-stick spray and place the turkey, breast side down, on a rack tall enough to expose most of the turkey above the sides of the large roasting pan. Place turkey into preheated oven and fill the bottom of roasting pan with stock mixture to approximately one and a half inches up the side of the pan. Reserve more liquid or water to add to the pan as it evaporates.

4. Roast for one hour and fifteen minutes. Remove from oven and CAREFULLY turn turkey breast side up. Turn the oven down to 325° if you use convection, 350° without convection. If you are using convection roast, switch your oven setting to convection. Insert the temperature probe into the deepest part of the thigh and set the probe temperature to 175°F. Cook the turkey for eight to ten minutes per pound or until the internal temperature of the deepest part of the thigh reaches 175°F, adding liquid to the roasting pan as needed. Remove from the oven to a serving platter and rest for twenty five minutes or more. Dark meat will reach 180°F or more and white meat will reach 160°f or more during the resting period.

To make Pan Gravy for 14 guests:
In a medium saucepan, melt 5 tablespoons of butter on medium heat. Whisk 7 tablespoons of flour into the pan and cook over medium low until it smells toasted. Slowly whisk in strained, de–fatted pan drippings and stock to equal 5½ cups. Simmer for 10 minutes , strain and season to taste

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Double Happiness Shrimp & Scallion Pancakes
printable version

In a large mixing bowl, add the flour, baking powder, salt and pepper. Stir to combine. In a medium bowl whisk together eggs and water until thoroughly combined. Stir in shrimp, garlic and scallions. Whisk wet mixture into the dry mixture until just combined. Do not over mix or batter will become tough. Cover, refrigerate and let stand for at least 30 minutes.

In a non-stick frying pan or griddle heat 3 tablespoons of oil on medium high and reduce heat to medium. Gently stir batter once and drop scant tablespoons of batter onto the griddle. Cook for about two to three minutes, turning once, and continue cooking for about two minutes or until pancakes are golden brown on each side. Place on paper towels to absorb oil. Continue cooking remaining pancakes, adding more oil to the pan as needed. Remove to serving platter, garnish with slivered scallions and serve warm with a drizzle of aioli or a dipping bowl of chinese black vinegar and soy sauce.

For aioli: In a medium bowl, whisk together mayonnaise, ginger juice, soy sauce and black pepper. Refrigerate aioli until needed.

Pancake batter and aioli can be made up to one day in advance, covered and refrigerated until ready to use.  Pancakes can be cooked ahead of time and reheated in a 400°F oven (375°F convection). They are best made fresh.

www.generationchefs.com to hear about upcoming programs for youth and  adults at the new Generation Chefs Cooking School in San Rafael. Join us in savoring every moment!

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Hot Dungeness Crab and Artichoke Dip in a Bread Bowl
printable version

Preheat oven to 400°F bake or 375°F convection. 

To make the toasted bread bowl, cut off the top inch of the loaf with a bread knife. Save the top for a “lid” for your bread bowl. Cut along the inside edge of the bread almost to the bottom and scoop out the bread inside leaving a ½” thick crust on the sides and the bottom. Cut this bread into two inch long pieces to make bread cubes for dipping. Place bread bowl, the “lid” and the bread cubes on a baking sheet and toast Iin the oven for 10 minutes .  Keep the bread lid  off of the bowl for toasting.

To make crab dip, melt butter and oil in a large sauté pan on medium high heat, add leeks and sauté for 4 minutes. Add shallots and sauté for 2 more minutes. Stir in the Old Bay seasoning. Add half-and-half and heat to a simmer. Reduce heat and whisk in cream cheese, a few pieces at a time. Remove from heat and slowly stir in grated cheddar cheese. Add mustard, Tabasco, Worcestershire, lemon juice and salt. Blend well. Add artichoke hearts, crab meat, parsley and black pepper to taste. Stir, taste and adjust seasonings. To serve, place toasted bread bowl into an oven-proof dish, pour warm crab dip into the bowl and heat at 400°F for 10 minutes, or until heated through. Garnish with additional chopped parsley and top with the bread lid if you like. Serve with celery sticks, carrot sticks and bread cubes. Don’t forget to eat the bowl and lid!  If you cooked fresh artichokes, serve the cooked artichoke leaves with the dip as well. 

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Fig and Pecan Stuffing with Sage
printable version
I had a pretty “nutty” roommate in college for about six months. I went to art school in Philadelphia, so you can imagine. I remember vividly, her mother’s homemade stuffing that she brought home from Thanksgiving. It too, was very nutty with pecans and figs or dates or something. This is my version.

1. Preheat a large sauté or frying pan on medium high heat. When pan is hot add olive oil and drop an onion piece into the hot oil. When it sizzles turn up the heat and add celery, onions, and figs. Toss to coat and reduce heat to a medium-high and sauté for 5 to 7 minutes until translucent. Reduce heat and add butter pieces, salt and pepper. Toss to combine and remove from heat. Add 2 cups of stock. Set aside.

2. In a large bowl, combine bread cubes, pecans, parsley, sage and thyme.

3. Add vegetable and stock mixture and combine well. Taste and adjust seasoning.  Stuffing should be well seasoned.  Add additional stock as needed for moist, but not soggy stuffing. Stuffing used to stuff poultry should just cling together. Stuffing or “dressing” cooked in a separate dish needs more moisture. 

4. To stuff poultry, be sure to use room temperature stuffing. Stuff and cook the bird immediately. Cold stuffing can hinder the cooking process. Do not over stuff the cavity, as stuffing expands and it will again slow the cooking process. When storing leftovers, remove any remaining stuffing from the cavity to allow leftovers to cool quickly.

Note: Stuffing should reach 160° F which can be hard to achieve inside a large turkey. Check it with an instant read thermometer.

* We make our own bread cubes using a good quality 24 oz. sliced or loaf of bread. Cut bread into ½ inch cubes and toast in a 350°F convection or 350°F non–convection oven. Toast for 8-10 minutes until lightly brown. Let dry at room temperature over night.

** To toast pecans follow bread cube directions above. Toast 10–15 minutes until brown. Cool completely. Store extra nuts in the freezer for longest shelf life.

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Mustard & Nut Crusted Pork Loin
printable version

1. Preheat oven to 350°F conventional oven or 325°F convection oven*. Remove pork loin from refrigerator 45 minutes to one hour before cooking.
2. In a food processor, pulse parsley and garlic until coarsely chopped. Add pecans, bread crumbs, thyme, salt and pepper. Continue pulsing in processor—chopping into a medium fine mixture. Chopped nuts should resemble oatmeal in size. Pour half of the nut mixture onto one side of a cookie sheet or a shallow baking dish covered with foil.
3. Place pork on the sheet or dish and season all sides with salt and pepper. Brush all sides, including ends, generously with mustard.
4. Place pork on top of nut mixture in the pan. Turn and coat pork with nut mixture, including the ends, pressing crust firmly with your hands. Add more nut mixture as needed to coat the pork completely. Freeze any unused mixture and discard any nuts that have come into contact with the raw meat.
5. Wipe out baking dish, replace foil as needed and place rack on top of the pan and put crusted pork on the rack. Cook until internal temperature is 153°F (about 1 hour or more). Remove roast from oven and allow it to rest, uncovered, for 15 minutes. Roast will continue to cook to 160°F outside of the oven for a moist medium-well (For a slightly pink medium, cook to 145 °and rest as directed). Slice roast with a sharp knife and serve with mashed sweet potatoes and a green vegetable sauté.

*For nut crusted pork loin, do not use convection roast setting. Choose convection instead. Convection roast may over brown the delicate nut crust on top before pork is cooked through.

**For pork tenderloin, follow above directions and set oven to 325°F convection or convection roast for 25-30 minutes cooking pork to an internal temperature of 145°F. Rest for 10 minutes and serve.

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Oven Roasted Root Vegetables
printable version

1. Preheat the oven to 425°F convection or 450°F non-convection*.

2. In a large non-reactive bowl, toss the potatoes, butternut, carrots and parsnips with the olive oil and balsamic vinegar. Season generously with salt and pepper. Lift vegetables out of the bowl to reserve the remaining oil mixture. Evenly spread vegetables across three parchment lined baking sheets. Do not over crowd the vegetables on the pan. Roast for 30-35 minutes or until vegetables are beginning to crisp and brown.

3. In the same bowl, toss the red onion with the remaining olive oil mixture and lightly season with salt and pepper. Remove par-cooked vegetables from the oven and evenly distribute onions onto the three pans. Return to the oven and roast vegetables for 15-20 minutes more or until done to your liking.

4. Arrange vegetables in a serving bowl or platter and garnish with parsley and thyme or a mixture of chopped fresh herbs such as sage, oregano and marjoram.

* If you are not using a convection oven make sure to turn the vegetables with a spatula during baking at least 2-3 times to insure even cooking.

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Orange-Sesame Crusted Salmon with Gingered Chinese Long Beans
printable version

Preheat oven to 400°F or 375° F Convection. Line a baking sheet with parchment paper or foil.

For the salmon: In a large bowl, stir together 2 Tbsp vegetable oil and 2 tsp orange zest. Place salmon in the bowl and toss to coat. Remove salmon to a plate and season both sides with salt and pepper.
On a clean plate, sprinkle approximately ¼ cup sesame seeds and place one salmon fillet on top of seeds. Sprinkle more mixture on top, pressing the sesame seeds firmly on all sides to completely coat fish. Coat remaining fillets and set aside.
Heat a large non-stick frying pan on medium heat and add vegetable oil. When oil is hot, add fillets and cook on medium-high for approximately two minutes on each side to sear. Remove fish from pan and place on prepared baking sheet. Cook at 400°F for six to ten minutes depending on the thickness of fillets and desired doneness. Remove fish just before desired doneness and let rest for 5 minutes outside of the oven to come up to finished temperature.

For the long beans: Wipe out non-stick pan with a paper towel and place on medium-high heat. Add 1 Tbsp vegetable oil and 1 tsp sesame oil. When oil is hot, add long beans and stir-fry for two minutes. Add stock or water and reduce heat to medium, cook until beans are al dente and liquid is evaporated, add more liquid if needed. Add chopped garlic, ginger and the white portion of the green onions and stir-fry for one to two minutes. Remove from heat and add soy sauce and brown sugar. Stir to coat the beans and season with salt and pepper.

For the sauce: Stir together orange segments, rice wine vinegar, brown sugar, soy sauce and mustard. Season to taste.
To serve, divide long beans onto four warmed plates. Top with salmon, sauce and garnish with sliced green onions. Serve with steamed rice.

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