Glazed Salmon With Braised Cabbage and Carolina Plantation Rice
Salmon Glaze
1⁄2 c. Dijon Mustard
1c. Brown Sugar
1/3 c. Soy Sauce
2T. Rice Wine Vinegar
1c. Hoisin Sauce
1⁄2 T. Wild Rooster Wild Tomato Barbeque Sauce
Method: Add all ingredients into medium sauce pot and heat until sugar
is
dissolved. Once ingredients are incorporated the glaze is ready to use.
Braised Cabbage
6oz. Thick sliced bacon diced 1⁄4 in.
1 large head of cabbage slice 1⁄4 in.
1t. Caraway Seeds
1 1⁄2 c. Chicken Stock
2T. Sherry Vinegar
2T. Balsamic Vinegar
Salt and Pepper to taste
Method: Render bacon in large sauce pot until the bacon begins to
release
its fat and begins to crisp slightly. Stir in cabbage, caraway seed,
stock, and vinegars and mix well. Cover and cook on low heat until
cabbage
is tender, about 30min. Taste cabbage and season with salt and pepper.
Carolina Plantation Rice
2c. Rice
2c. Water
2c. Low Sodium Chicken Stock
1t. Salt
Method: Bring water and stock and salt to a boil and stir in rice.
Return
to a simmer, cover and cook on low heat until the rice has absorbed
liquid
and rice is tender.
Glazed Salmon
4 6-8oz. Salmon Fillets
Salmon Glaze
Kosher Salt
Fresh Ground Black Pepper
2T. Canola Oil
Method: Preheat oven to 400 degrees. Season salmon filets with salt and
pepper. Heat an oven safe sauté pan over high heat. Once the pan is hot
add oil. When oil is shimmering and almost smoking, with tongs lay
salmon
filets, skin side up, into oil gently so the oil does not splash. Allow
the salmon to sear until a golden, almost reddish color is achieved.
Flip
salmon and liberally apply glaze. Leave the salmon in the same pan and
finish cooking in the oven 3-4 minutes for medium rare.
Pastrami Spiced Duck Breast With Low Country Collard Greens
Pastrami Spiced Duck Breast
1⁄2 T. Ground Clove
1⁄2 T. Ground Coriander
1⁄2 T. Fresh Ground Black Pepper
1⁄2 T. Kosher Salt
1⁄2 T. Cinnamon
1⁄2 T. Ground Allspice
1⁄2 T. Crushed Red Pepper
1⁄2 T. Fresh Nutmeg
4 6-8oz. Duck Breast Trimmed of excess fat and silver skin with fat side
scored.
Method: Preheat oven to 400 degrees. Lay duck breast on a large plate or
baking sheet fat side up to season. Evenly sprinkle only the fat side of
the duck breast with each of the spices. There may be some spices left
over. You only need a light sprinkle of each ingredient. You don't want
to
over do it with clove or the crushed red pepper because they are very
strong spices.
Heat a sauté pan over low heat. Lay the duck breast seasoned side down
and
sprinkle unseasoned side with only salt and pepper. Allow the fat to
slowly begin to render. If the pan is too hot the fat will burn before
it
has a chance to render, just like when cooking bacon. Once the fat has
rendered out and has formed a crispy skin turn the ducks and finish
cooking them in the oven for about 5-7 minutes for medium rare. Pull the
ducks from the oven and allow to rest five minutes before slicing.
Low Country Collard Greens
4# Collard Greens Trimmed and Washed
3 Red Onions Sliced
1⁄4 c. Cider Vinegar
1# Bacon
1 1⁄2 c. Chicken Stock
2T. Brown Sugar
1⁄2 t. Red Pepper Flakes
Franks Red Hot to Taste
1 Ham Hock
Salt and Pepper to taste
Method: Render bacon. Add onions and sauté until tender. Add all other
ingredients except collards and mix well. Once incorporated add collards
and stir to coat the greens. Cover and simmer until greens are tender
about five hours.
Carolina Plantation Rice
2c. Rice
2c. Water
2c. Low Sodium Chicken Stock
1t. Salt
Method: Bring water and stock and salt to a boil and stir in rice.
Return
to a simmer, cover and cook on low heat until the rice has absorbed
liquid
and rice is tender.