Curt Dunham Lawrence Dunham Vineyards

As see on Episode 18 "Sky Island"

Yield: 2 Servings
Ingredients:

1 Cedar Plank soaked in water for 1 hour
2 6-8 ounce skinless salmon filets
Herbs (Rosemary, Thyme, Parsley sprigs)
1 cup water
1 cup dry red wine
Salt and pepper to taste

Procedure:

Place salmon in shallow baking dish or zipper bag
Add wet ingredients and herbs and marinate for 1 hour
Place salmon on wet cedar plank and put on grill until fish is cooked. Plank should smoke but not catch fire
Salt and pepper to taste

Mustard Brown Sugar Glazed
1 Cedar Planks soaked in water for 1 hour
2 6-8 ounce skinless salmon filets
4 tablespoons Dijon Mustard
¼ cup brown sugar
Salt and pepper to taste

Spread thin layer of mustard on both side of salmon
Sprinkler on thin coating of brown sugar
Place salmon on wet cedar plank and put on grill until fish is cooked. Plank should smoke but not catch fire
Salt and pepper to taste

Serve with Lawrence Dunham Vineyards Grenache or Pinot Noir.

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Curt Dunham Lawrence Dunham Vineyards

As see on Episode 18 "Sky Island"

Yield: 2 Servings
Ingredients:

3 cups chicken or vegetable stock (depending on your pan and the size of your filet, poaching liquid should be about half way up the fish when placed in the pan)
Bouquet Garni (sprigs of whole herbs tied into a bundle – may include Rosemary, Thyme, Parsley, Bay Leaf, Oregano)
2 6-8 ounce skinless salmon filets
Salt and pepper to taste

Procedure:
Add stock and Bouquet Garni to pan and bring to simmer. Cook for 10-15 minutes to extract flavors from herbs. Remove Bouquet Garni
Place salmon in pan and baste with poaching liquid or place lid on pan
Cook 5 to 6 minutes to desired doneness
Salt and pepper to taste

Serve with light, fruity wine such as Lawrence Dunham Vineyards Sky Island Grenache (unoaked)

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Chef Janos Wilder Janos

Seared Duck

Yield: 4 Serving
Ingredients:
 
4 Pekin duck breasts, boneless and trimmed
1 tsp Canola oil

Salt and pepper to taste
 
Procedure:
Pre-heat oven to 350 degrees

1. Heat the oil in a heavy saute pan over medium to high heat until the oil is quite hot.
2. Score the fat side with cross-hatch slices that just pierce the surface of the fat but do not cut into the meat underneath. This will help render the fat as it cooks.
3. Season the duck breasts with salt and pepper on both the fat and meat sides.
4. Lower the heat to medium and place the duck breasts, fat side down in the hot pan. Cook for about 3 minutes until the fat is golden and crisp on the surface.
5. Turn the duck breasts so that the fat side is up. Sear the bottom for about 1 minute then place the duck breasts into the 350 degree oven for about 3-4 minutes for medium rare-medium.
6. Remove the duck from the oven and place on to a room temperature plate to rest 3 minutes before slicing.
7. Slice the duck thinly widthwise, not lenghtwise. You should end up with about 15- 20 slices.
To Assemble the dish:
 
1. Spoon about 1 1/2 ounces of NS/S Mole onto each of 4 plates.
2. Place 1 square of chilaquiles onto each plate but not on top of the sauce.
3. Arrange the sliced duck breasts around the chilaquiles .
4. Spoon a little of the Roasted Corn Vinaigrette onto the mole.

Mushroom Chilaquiles

Yield: 10 servings
Ingredients:

2lbs Mushrooms, assorted domestic, shiitake, Portobello and oyster roughly chopped
2 TBSP Freshly chopped garlic
2 TBSP Canola oil
3 Cups White cheddar, grated

Tortilla chips, salted

1 Cups Roasted seeded and peeled Anaheim Chiles, medium diced
1 Cups Scallions, medium diced
1 Cups Onions, small diced
1 ½ Cups Red Chile veloute

Salt and pepper to taste

Procedure:

01. Make Red Chile Veloute. Reserve.
02. Saute the mushrooms in the canola oil and garlic, season with salt and pepper. Reserve.
03. Spray a casserole with Spray release
04. Place a layer of tortilla chips to loosely cover the bottom and with the palms of your hand, crush them pieces that are still fairly large.
05. Spread 1/3 of the mushrooms over the chips.
06. Spread 1/3 of the cheese over the mushrooms.
07. Spread 1/3 of the scallions and onions over the cheese.
08. Spread 1/3 of the red chile veloute over the top of the scallions and onions.
09. Repeat the process 2 time, so there are 3 layers.
10. Bake covered at 375 degrees about 30 minutes then uncover for the final 15 minutes so the cheese browns on top.
11. Pull from oven, let cool and cut into appropriate size portions.

Red Chili Veloute

Yield: 1 Quart
Ingredients:

1 qt strong chicken stock
3 TBSP Santa Cruz Chili Sauce
2 TBSP Olive Oil
2 TBSP All Purpose Flour
2 TBSP Tomato Paste
1 TBSP Fresh Crushed Garlic

salt and pepper to taste

Procedure:

01. Make a medium dark roux with the oil and flour.
02 When the roux is cooked, whisk in the tomato paste, chili powder and garlic.
03. Using room temperature chicken stock begin to work the chicken
stock into the roux adding a little at a time until each addition
is fully incorporated. Continue until all the chicken stock has been
added then bring to a simmer for 10 minutes until the sauce is completely
thickened and the roux is completely incorporated.
04. Strain the sauce through a fine mesh strainer.
05. Adjust seasoning with salt and pepper.

Native Seed Search Mole

Yeild: 1 quart
Ingredients:

3 Cups Veal stock
¼ Cup carrots peeled and roughly chopped
¼ Cup onions peeled and roughly chopped
¼ Cup potatoes peeled and rougly chopped
3 TBSP fresh crushed garlic
¼ Cup pumpkin seeds
¼ Cup pecan pieces
¼ Cup raisins
¼ Cup orange juice concentrate
1 tsp powdered cinnamon
½ tsp powdered cumin
1 TBSP red chili powder
2 oz Masa Harina
1 fresh peeled and seeded Anaheim chile
½ oz dried chipotle
1 dried dried poblano
½ oz dried chimayo
¼ Cup grated bittersweet chocolate
1 tsp dried oregano

salt and pepper to taste

Procedure:

01. Toast pecans and pumpkins seeds with cinnamon, cumin, chili powder and dried chiles.
02. Add 1 Cup veal stock to hydrate the chilies and simmer for 1 hour.
03. Puree until very smooth and strain.
04. In the meantime, simmer all other ingredients except the chocolate with the rest of the veal stock until all the vegetables are very soft.
05. Puree and strain then marry the two sauces.
06. Finish the combined sauces by melting the chocolate into them.

Roasted Corn Vinaigrette

Yield: 2 Cups
Ingredients:

3 Ears of Corn
1 TBS Chopped Shallots
2 tsp Fresh Chopped Garlic
4 oz White Balsamic Vinegar
1½ Cup Canola Oil
2 oz Lime Juice

Salt and Pepper

Procedure:

01. Remove the corn from the cob and sauté in a small amount of canola oil in until it is soft but not brown/
02. Let the corn cool and put the kernels in a blender with the shallots, garlic, and white vinegar and blend until smooth.
03. With the motor running, add the oil in a slow, steady stream to achieve emulsification.
04. Strain, correct seasoning and whisk in lime juice.
05. Pour into squeeze bottle.

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Chef Janne Mahan Thermador

(6-8 servings)
Ingredients:

2 lbs. new potatoes, cut into 1” chunks
1 lb. fresh green beans
½ cup sliced green onions
6 slices bacon, fried crisp and crumbled
Optional grated Parmesan cheese

Preheat the Thermador Steam and Convection Oven to 300º Convection. Place the potatoes in the full size perforated steam oven insert and place on rack position 3; slide solid insert underneath on rack position 2. Change setting to Steam and Convection 300º and cook for 7 minutes. Add green beans to pan along with potatoes and continue cooking until beans are al dente, about 8 minutes more.

Place potatoes, beans, green onions and bacon in serving bowl. Combine dressing ingredients and toss gently. Garnish with Parmesan cheese.

Dressing:

1/3 cup olive oil
¼ cup tarragon vinegar
¼ cup minced parsley
¼ cup minded fresh basil
1-2 cloves garlic, crushed
1 tsp. salt
1 tsp. dry or Dijon mustard
Freshly ground pepper

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Chef Janne Mahan Thermador

(4-6 servings)
Ingredients:

1/4 cup butter
2-2½ lbs. beef fillet, about ¾” thick
2 Tbsp. fresh lemon juice
1 Tbsp. Worcestershire sauce
2-3 Tbsp. chopped chives
2 Tbsp. chopped fresh parsley
Parsley and lemon wedges for garnish

Heat a heavy skillet large enough to hold the steaks over a high flame on the Thermador cooktop. Add the butter, swirling in the pan to distribute evenly and put in the meat, browning quickly on both sides; cook to desired doneness, about 3-6 minutes. Remove meat to a plate placed on XLO and keep warm.

To the skillet, add the lemon juice, Worcestershire, chives and parsley, stirring together; season to taste with salt and pepper.

Plate the steaks, pour a little sauce over each serving, and garnish with parsley and lemon wedges.

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Chef Janne Mahan Thermador

Ingredients:

4-6 oz. Kasseri cheese
2 Tbsp. Metaxa or another brandy
Half lemon
Sliced baguette

Place 3/8” thick slices of cheese on an oven-going pan, skillet or pie plate. Broil in the Thermador oven on rack position 5 until cheese is soft and bubbles on the surface—7 minutes or so.

Heat the Metaxa in a pipkin on the cooktop and ignite; Pour over the cheese, swirling the pan to evaporate and burn the alcohol completely. Squeeze the lemon over the cheese and serve with thin slices of baguette: using a fork, cut off a bite of the cheese and place it atop each slice of bread. OPA!

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Chef Laura Slama Celebrated Cuisine

Yield:  8 servings
Ingredients:

32 oz. Pork Tenderloin, trimmed and thinly sliced
2 cups Coconut milk (light coconut milk ok)
2T Thai yellow curry paste, Mae Ploy brand
1 cup pineapple, fresh, pureed
3T fish sauce (also called Nam Pla)
1T palm sugar or brown sugar
2 cups pineapple, fresh, in 1 inch dice
2T lime juice, freshly squeezed
3T green onions, finely chopped
3T mint leaves, shredded
zest from 1 lime
mint leaves garnish
Jasmine rice, prepared according to package directions
(1 cup uncooked, yields 3 cups cooked)

1. Scoop 2 cups of cream from top of coconut milk and place in a large sauté pan. Place over medium heat, bring to boil. Add curry paste and cook, constantly stirring, until very fragrant, about five minutes.

2. Stir the remaining coconut milk until smooth then add to curry paste mixture. Add pureed pineapple, fish sauce and palm or brown sugar. Bring to simmer and cook another three minutes.

3. Add pork to simmering curry, and cook until nearly cooked through. Add in the diced pineapple, lime juice and 1/2 cup each of green onion and shredded mint. Heat through.

4. Place cooked rice in bottom of individual bowls. Ladle pork and pineapple curry over rice and sprinkle with lime zest and remaining green onion and minced mint. Garnish with whole mint leaves, if desired, and serve immediately.

Here are some photos sent to us from fans enjoying the concert.

See the rest of the FAN PHOTOS from Barrett-Jackson 2012 here or watch Episode 15: Barrett-Jackson for more.

Chef Owen May Chef with Benefits

Ingredients:

2 tablespoons of olive oil
2 pounds boneless, skinless chicken breast, cubed
½ onion, thinly sliced
6 cloves garlic, minced
6 Roma tomatoes, diced
¾ cup green olives (pitted), chopped
1/3 pine nuts
½ cup feta cheese

1 box of whole wheat pasta (12 ounces), cooked according to package directions

1. Heat sauté pan; when pan is hot, add 2 tablespoons of olive oil and half of chicken.
2. Allow chicken to cook until it is brown and “releases” from the pan. Turn chicken and brown other side.
3. Remove chicken from pan and repeat steps 1 and 2 to cook other half. Remove from chicken from pan.
4. Add 1 tablespoon of olive oil to the pan and sauté onion until softened.
5. Add garlic and sauté for 30 seconds.
6. Add diced tomatoes and stir until softened.
7. Stir in chopped green olives.
8. Return chicken to the pan.
9. Sprinkle chicken-tomato mixture with pine nuts and heat through.
10. Season with salt and pepper to taste.
11. Top with feta and cover pan with lid to warm cheese through.
12. Place serving of pasta in the center of a plate and top with chicken-olive mixture.

Pairs Well With:

2006 Barba Vigna Franca Mont -This red from the Abruzzo region of Italy is made from 100% Montepulicano grapes. It evokes flavors of minerals and dark cherries.

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Chef Doug Brochu, Creative Hands Cuisine

Ingredients:

2 cups white rice
4 cups coconut milk
1/4 cup roasted heirloom tomatoes available at specialty grocery stores (sun-dried tomatoes could also be used)
1/4 cup edamame
1/4 black beans
1/4 cup minced chives
blueberry balsamic vinegar
2, 6-8 oz lobster tails-

1/4 cup vanilla infused olive oil(take 10 ounces of extra virgin olive oil and split one Madagasgar vanilla bean(vertically)
place in both in airtight container for 2 weeks)

Rinse and split the two lobster tails in half vertically, leaving them in the shell. Place on non-stick baking sheet and drizzle with
vanilla infused olive oil. Bake in oven at 350 degrees for 9 minutes
Pull out of oven and remove from baking sheet. Drizzled with blueberry balsamic vinegar and fresh chive

Cook rice in coconut milk until just cooked(el dente). Leave covered and let rest for 5 minutes.
In a medium mixing bowl combine the sun-dried tomato and fresh peas, stir in the cooked rice, add
a pinch of sea salt.

Place in shallow serving bowl and arrange split tails vertically for a theatrical presentation.
Super simple and yummy.

Pairs Well With:

2007 Curran Grenache Blanc Santa Ynez Valley

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