Peppercorn Seared Ahi Tuna with Brandied Brown Sauce

Lately, I've been doing a few photos and recipes for the Seattle Fish Company. Jon Daniels, the new owner, is a great guy and very active in the business. I just shot an image of Peppercorn Seared Ahi Tuna that should be appearing in their next newsletter, but it you follow my blog you get it here first!

This is an adaptation of a recipe from the Chart House. I love this combination and I think that you could serve it to a certified meat-eater and they'd love it too. It's a great combination of spice from the peppercorns, sweetness from the caramelized onions and richness from the sauce. I think it's just fancy enough to serve as a special holiday dinner and just easy enough to serve any night of the week.

Hope you like it too!

Pepper Seared Ahi with Brandied Brown Sauce
Serves 4

1 cup caramelized onions, recipe below
1 shallot, minced
1/4 cup brandy
1 cup beef stock
2 tbsp butter
salt and pepper
4 6- to 7-ounce ahi tuna steaks (each about 1 inch thick)
2 tbsp coarsely cracked black pepper
1 tbsp oil

Prepare caramelized onions and keep warm.

Place the shallots and brandy in a small sauce pan back over medium heat. Simmer until the brandy is almost gone. Be sure to keep stirring so the shallots don’t burn.

Once the brandy is almost completely cooked off, add the stock. Reduce the stock by at least half and more if you want the sauce thicker.

Add the butter and whisk until melted and the sauce has a velvety shine. Taste and season with salt and pepper. Keep warm while you prepare the tuna.

Sprinkle tuna steaks on both sides with salt, then sprinkle with coarsely cracked black pepper, pressing gently to adhere. Heat oil in large skillet over high heat. Add tuna steaks and sear until brown outside and just opaque in center, about 3 minutes per side.

Divide warm caramelized onions among 4 plates. Using tongs, place tuna steaks on the onions and spoon sauce over each.

Caramelized Onions
Makes about 1 cup

4 tbsp butter
2 large onions, thinly sliced
1/4 tsp salt
1 tsp sugar

In a large skillet, melt the butter over medium-high heat. Add the onions and salt, and cook, stirring constantly, until the onions begin to soften, about 5 minutes.

Stir in the sugar and cook, scraping the browned bits off the bottom of the pan frequently, until the onions are golden brown, about 20 minutes.

Salmon Wellington with Dungeness Crab

I've been so busy lately, that I haven't had a moment to write, let alone cook for pleasure. Vince and I recently returned from a trip to Manzanillo, Mexico. We're in the midst of our latest venture - Culinary Tours in Mexico - but more about that later.

I swear to you I just blinked and the holidays are here. I am sure you've been as busy as I have, probably busier so when it comes to holiday entertaining it has to be simple. Well, this recipe for Salmon Wellington fills the bill. It's simple yet elegant and people will think you spent hours in the kitchen. Just go with it, you deserve a little praise...

Salmon Wellington with Dungeness Crab
Recipe and photo by Chef Erin Coopey, culinary-artist.com
(Serves 4-6)

Ingredients
1 2-3 lb King Salmon fillet, skin and pin bones removed
2 sheets of puff pastry, defrosted according to package instructions
1 lb frozen chopped spinach, thawed
8 oz Dungeness Crab Meat, rinsed and picked through for any remaining shells
3 tbsp mayonnaise
2 tbsp minced shallots
3 eggs, beaten
salt and pepper to taste

Directions
Pre-heat oven to 350 degrees F
Remove excess moisture from the spinach by wrapping it in cheese cloth or a clean kitchen towel, and squeezing.

Combine the crab, mayonnaise, shallots, salt and pepper in a bowl. Mix together and set aside.

Line a baking sheet with parchment paper. Lightly coat the parchment paper with non-stick cooking spray. place one rectangle of puff pastry out on it. Place the salmon fillet in the center of the puff pastry and top with the spinach. Spread the crab mixture over the top of the spinach evenly.

Paint the puff pastry around the circumference of the salmon fillet with the beaten eggs. Top with the remaining piece of puff pastry and trim the excess dough from the package. Paint the top piece of puff pastry with the beaten eggs and crimp the edges of the top and bottom pieces of puff pastry to seal the salmon within.

Cut decorative vents in the puff pastry approximately every 2-3 inches down the length of the package. You can use a cookie cutter to cut decorative pieces of puff pastry to place on top of your salmon Wellington prior to cooking if desired. Be sure to brush with egg wash prior to cooking. (See my little puff pastry salmon cut-out below.)

Place in pre heated oven for 30-35 minutes until puff pastry is golden brown. Remove and allow to stand before attempting to slice for serving.

Topping It All Off - Mashed Potato Martini Bar

Article also available on SheSpeaks.com



"Mashtini"


The holidays are usually a mix of family and friends. If you find yourself needing a crowd-pleasing party food, I've got just the ticket. A Mashed Potato "Martini" Bar! (Don't worry, I am not referring to potato vodka. This idea is kid-friendly.) I am talking about build-it-yourself party food.

Mashed Potato Martini Bars are a big trend right now. They're an inexpensive option but one you can make look elegant. And everybody loves mashed potatoes.

So what is a Mashed Potato Martini Bar? It's mashed potatoes served in martini glasses with a salad-bar-style collection of toppings. It's also super fun and interactive for guests.

Here's what you need:

Martini Glasses - make it fun and festive. It's not just a mashed potato bar, it's a mashed potato martini bar. If you don't own a set, pick up some mismatched ones at a thrift store.

Mashed Potatoes - your favorite recipe. You'll need about 1/2 to 1 cup per person, depending on what else you are serving. You can keep the potatoes warm in a chafing dish or slow cooker.

Now you just need to put out a bunch of your favorite potato toppings. Here are a few suggestions to get you started.

• Freshly Grated Cheeses (Cheddar, Pepper Jack, Parmesan - Whatever You Like)
• Sour Cream or Your Favorite Potato Chip Dip
• Cottage Cheese
• Whipped Butter or Flavored-Butter
• Chives or Green Onions
• Pesto Sauce
• Gravy
• Cheese Sauce
• Cloves of Roasted Garlic
• Chili
• Beef Stew
• Caviar
• Minced Ham
• Crumbled Bacon
• Garlicky Sautéed Shrimp
• Corned Beef Hash
• Sun-Dried Tomatoes
• Sour Kraut
• Sliced Kielbasa or Polish Sausage
• Steamed Broccoli
• Roasted Red Pepper Strips
• Sautéed Mushrooms
• French Fried Onions 

Topping ideas are limitless. Try to offer at least 5 or 6 different choices so you're guest can get creative. I've seen people top their mashed potatoes with cheese, and that's it -- and others go through like it's a sundae bar, putting everything on it.

When your guests arrive, give them a brief overview of how to make their mashtini or better yet, be the first to go through the line. It'll show your guests what to do, plus nobody likes to be the first to do something at a party.

Plan for people to have seconds. You may even want to enforce a "two drink minimum!"

Happy Holidays!

Chocolate Dipped Caramels with Grey Sea Salt

Looking for a great homemade holiday gift? These dark chocolate covered caramels are divine! The sea salt is key. It adds a whole new dimension of flavor and texture. Enjoy!

Makes approximately 150 pieces

4 cups sugar
1 1/3 cup light corn syrup
1 cup water
1 quart whipping cream
1 cup unsalted butter, room temperature,
   cut into pieces
1 teaspoon grey sea salt, plus extra
1 pound tempered bittersweet chocolate or
   dark chocolate candy melts

Line a 9x13-inch baking pan with aluminum foil. Smooth out wrinkles and generously butter bottom and sides.

In deep, heavy-bottomed 8-quart pot, combine sugar, corn syrup and water. (Be sure to choose a very deep pot so the sugar mixture doesn’t boil over.) Bring to a boil over medium-high heat. Swirl the pot once or twice to combine ingredients, but do not stir. Boil until mixture turns a medium amber color. Be sure to watch the boiling sugar closely because the color can deepen quickly.

As the caramel continues to boil, it will turn a very dark mahogany brown, the bubbles will turn tan in color. This is your cue to remove it from the heat and add the cream, butter and 1 teaspoon of salt. The mixture will bubble up; just let it sit a moment to subside. Place back over medium-high to high heat and swirl pot around a few times to combine ingredients. Clip on a candy thermometer and boil until mixture reaches 250 degrees, swirling mixture several times during boiling to make sure the temperature is consistent throughout. Immediately pour mixture into prepared pan but do not scrape the bottom of pot.

Allow to sit overnight or until firm enough to cut. Cut into squares (1/2” each).

Melt chocolate in a double boiler over lightly steaming water. Remember, chocolate doesn’t need a lot of heat to melt, if you over heat it, it will seize up and be unusable.

When the chocolate is completely melted and smooth, skewer a caramel with a bamboo skewer or candy making fork and dip it in the chocolate. Remove the caramel from the chocolate and allow the excess chocolate to drip away – it makes for a neater finished candy vs. a pool of chocolate around each caramel. I even gently tap the skewer on the side of the pan to get the last few drops off.

Using another skewer, coax the chocolate dipped caramel onto a sheet of wax paper. Use the tip of the skewer to swirl the chocolate slightly to cover up the puncture mark. Sprinkle with a few grains of sea salt and allow the chocolate to set. Once the chocolate has set, place each one in a paper candy cup.

Note: Caramel recipe adapted from Fleur de Sel Caramels, "Unforgettable Desserts: More than 140 Memorable Dessert Recipes for All Year Round" by Dede Wilson

Fast and Fabulous Holiday Hors d'oeuvres!

It seems like we are all pressed for time around the holidays with shopping, family activities, office parties, and social gatherings. If you are planning a party this year my best advice is to choose a few items to make from scratch and purchase the remainder pre-prepped – like vegetable trays, deli platters and spiral-cut hams. When selecting items you want to make yourself, try to choose simple preparations that won’t stress you out.  Here are a few of my favorite simple, yet elegant, holiday hors d’œuvres

Baked Potato Bites with Blue Cheese, Walnuts & Honey
Buy the smallest baby red skin potatoes you can find. Cut them in half. You can scoop out a little of the center with a melon baller, but it’s not really necessary. Toss them with olive oil, salt, and pepper and place them on a cookie sheet cut-side down. Roast them in a 400ºF oven for 15 minutes or until soft. Turn cut-side up and top with blue cheese crumbles and walnut pieces. Pop them back in the oven for 3 to 5 minutes to melt the cheese slightly. Drizzle the potatoes with a touch of honey and serve.

Salmon “Mousse” on Endive Spoons
Combine 8 oz of smoked salmon cream cheese with 8 oz of plain whipped cream cheese. Blend thoroughly. Add salt and lemon pepper to taste. Spoon the mixture into a quart size freezer bag. Snip off one of the bottom corners of the bag – about a ¼ inch opening is perfect. Use the bag to pipe the mixture onto Belgian Endive leaves. (If your local grocer doesn’t carry endive, use a water cracker instead.) Top with some lemon zest and a sprig of fresh dill.

Brie Brûlée
Cut the top off of a wheel of brie. Sprinkle the bottom layer with your favorite dried fruit and nuts. I like dried cranberries and pecan pieces or diced dried apricots and slivered almonds. Place the top of the wheel back onto the bottom layer. Bake in a 350ºF oven for approximately 20 minutes, or until the brie begins to melt slightly. Remove from the oven and sprinkle generously with brown sugar. Using a kitchen torch, brown the sugar until it bubbles and caramelizes. If you don’t have a kitchen torch, place the wheel of cheese under the broiler of your oven for a couple minutes. (Keep a close eye on it under the broiler so that the sugar doesn’t burn.) Cool slightly then carefully transfer the brie to a cake plate or serving platter. Surround the beautiful caramelized cheese with grape clusters and crackers. This dish will be the perfect centerpiece for your holiday buffet!  

What are some of your favorite fast and fabulous holiday hors d’œuvres?

Just Say No to Over Cooked White Meat

It’s an age-old holiday struggle. How do you keep the white meat of your turkey moist while waiting for the dark meat to finish cooking? Well, I have a suggestion for you that will not only decrease your cooking time but also make the dark meat the most popular option. This holiday season why don’t you try removing the turkey legs and stuffing them. It’s easy. I will lead you through each step with photos to demonstrate what to do.

First, using a sharp knife, slice through the skin of the bird between the body and the thigh to expose the flesh.

Next bend the leg toward the backbone of the bird enough to pop the thigh joint out. Cut along the body of the bird, around the joint, to remove the leg. Repeat the process on the other leg.

When you have removed both legs, lay them cut-side up on the cutting board. You should see a line of yellowish fat running down the inner thigh of the leg. Use the tip of your knife to cut along that line down to the thigh bone. Continue to cut a straight line from that point on down the leg. When you reach the ankle joint, slice around the leg to free the skin from the bone.

Use the blade of the knife to scrape the meat away from the leg bones. At the knee joint, carefully use the tip of your knife to free the meat from the joint. Try not to puncture the skin.

You are almost done! The last step is to remove the hard tendons from the leg portion. The tendons look and feel like white “sticks” in the leg meat. I hold the exposed end of the “stick” while running the tip of my knife along the length of the tendon. A little tug should free the tendon after you run your knife the length of it. If you are having trouble pulling the tendons out, try using a pair of kitchen tweezers or pliers.

If you are removing the leg bones the night before, simply cover and refrigerate them until you are ready to put the bird in the oven. For food safety reasons, you should not stuff the legs until you are ready to roast them.

When you are ready to cook the whole bird, lay the boned leg sections out flat on a cutting board. Each leg section should form the shape of a rectangle. Spoon a line of your favorite stuffing down the center on the long side, then roll the stuffed leg into a cylinder.

.
Using kitchen twine, truss the stuffed leg to hold it together. You start by tying the twine around one end of the leg, then make a loop, twist it and slide it around the leg. Space each loop about 1 to 2 inches apart. Repeat until the whole leg is secure.

Stuff the breast cavity as you normally would. Nestle a little aluminum foil around any exposed stuffing to keep it from drying out. Place the stuffed breast into your roasting pan and lay the stuffed legs on either side. Roast, basting occasionally, until the breast meat has reached 170ºF. By the time the white meat of the breast is fully cooked, the legs will be as well. Slice the breast and stuffed legs and arrange on a platter.

I promise the dark meat will be a hit!