Pan Roasted Mussels
Ingredients
1 lb Mussels
1 ea Chili D’Arbol
1 pinch Chili Flake
1 Tbsp Shallots, chopped
1 tsp Double Blanched Garlic *see prep recipe*
2 oz White Wine
1 cup TBG
3 oz Butter
1 Tbsp Lemon Juice
As needed Salt and Pepper
2 ea Crostini *see prep recipe*
1 tsp Preserved Lemon, minced
1 tsp Fines herb
Method
Heat Sauté pan over high heat
Add Mussels, Shallots, Garlic, D’Arbol, Chili Flake, and Salt and Pepper to a Tall Deli Cup
Grill Crostini
Add Mussel Kit to sauté pan – Toast, deglaze with white wine, then TBG
Cook until Mussels are open –– Toss – Add Preserved Lemon - Toss
If sauce needs to be reduced – remove Mussels and keep warm
Reduce Sauce slightly add half amount of Parsley and Adjust with Salt and Pepper as needed
– Toss
Crostini - Plate
Garnish with remaining Chopped Parsley
Scottish salmon
Ingredients:
7 oz Scottish salmon
2 oz Fregola Sarda
½ oz Roasted Cherry Tomatoes *see prep recipe*
½ oz Green Chickpeas
2 fl oz Chicken Stock *see prep recipe*
½ oz Olive Tapenade*see prep recipe*
1/8 oz Fennel, shaved
½ oz Petite Season Mix Greens
¼ oz Basil Oil *see prep recipe*
1 Tbsp Butter
1 tsp EV Olive Oil
To Taste Salt and Pepper
Method:
Sear Salmon in a hot pan
In another pan add Butter, Tomatoes, and Chickpeas
Add the Fregola with Chicken Stock and cook for 90sec
In a small mixing bowl add the Petite Greens and Fennel season with S&P and Olive Oil
When the fish and pasta are ready
Spoon pasta on to the plate, place Salmon on top of the pasta
Spread Olive Tapenade on top of the Salmon
Place the Petite salad on top of the salmon and drizzle Basil Oil around the plate
Baby Beets, Greek Yogurt, Toasted Pistachio, Petite Greens, Sourdough Crisps
Ingredients
5 ounces Roasted Baby Beets, red, yellow, striped (whole and halved)*see prep recipe*
1 tsp. Shallots, brunoise
½ ounce Champagne Vinaigrette *see prep recipe*
1 pinch Parsley, chiffonade
¾ ounce Greek Yogurt, in a squeeze bottle
1 ounce Orange Segments
½ tsp Pistachio, toasted and chopped
¼ tsp Pistachio Oil
As needed Salt and Pepper
As needed Chili Honey *see prep recipe*
As needed Petit Mustard Greens or Petite Seasons Mix
As needed Sourdough Crisps, (shaved and toasted)
Method
In bowl, mix Beets with Shallots, Champagne Vinaigrette and Parsley - Season with Salt and Pepper
Arrange Beets, Citrus, and Yogurt dollops randomly on the plate
Drizzle plate with Chili Honey and Pistachio Oil
Sprinkle with Pistachios
Garnish with Petit Mustard Greens
Carefully place Sourdough Crisps