Preparation time: 15 minutes
Cooking time: 30 minutes
Chilling time: Several hours
Yield: 4 servings
For the fish:
1 bottle white wine, preferably gewurztraminer
3 cups water
1 rib celery, chopped
2 carrots, chopped
1 medium onion, chopped
8-10 sprigs parsley
4-5 sprigs dill
10-12 black peppercorns, cracked
1 teaspoon salt
4 medium-size salmon steaks, cut 1-inch thick, at room temperature
For the sauce:
3/4 cup mayonnaise
1 1/2 teaspoons lemon juice
1 1/2 tablespoons chopped fresh dill
1 tablespoon chopped fresh parsley
1/4 teaspoon white pepper
1. Combine the wine, water, celery, carrots, onion, parsley and dill sprigs, peppercorns and salt in a large pan. Heat to a boil, cover loosely and simmer 20 minutes. Meanwhile, arrange the salmon steaks in a single layer in a large skillet.
2. Strain hot broth over the salmon steaks. Heat to a boil again, cover skillet and reduce heat to a simmer. Poach until salmon is just cooked in center, 8 to 10 minutes. Remove skillet from the heat, let fish cool in the broth, then refrigerate steaks still covered by broth.
3. For the sauce, combine mayonnaise, lemon juice, chopped dill, parsley and white pepper in a mixing bowl. Mix well, taste and adjust seasoning as desired. Cover and refrigerate until ready to serve.
4. About 30 minutes before serving, drain salmon and pat dry. Remove sauce from refrigerator and allow to come to room temperature. Serve salmon with cucumbers, coleslaw or French-style potato salad. Pass sauce separately. Serve with gewurztraminer.
SCALLOPS PROVENCALE
Preparation time: 15 minutes
Cooking time: 25 minutes
Yield: 6 servings
6 very ripe tomatoes, or 1 can (28 ounces) Italian plum tomatoes
1 teaspoon Pernod or Ricard liqueur
1/2 teaspoon dried fennel seeds
6 julienne strips each: lemon peel, orange peel
1 tablespoon each: minced fresh tarragon and basil
4 tablespoons chopped Italian parsley
Pinch hot red pepper flakes
1/4 cup dry vermouth, plus 2 tablespoons
3 tablespoon olive oil
2 pounds sea scallops
Salt, pepper to taste
1. Chop the tomatoes (if using canned, drain and chop them). Transfer to a saucepan. Add the Pernod, fennel seeds, lemon and orange strips, tarragon, basil, 3 tablespoons parsley, pepper flakes and 1/4 cup vermouth. Heat to a boil, lower heat and simmer for 15 to 20 minutes. (Note: Recipe may be done ahead to this point. Reheat while cooking scallops.)
2. In a large saute pan, heat olive oil until almost smoking. Add the scallops and remaining 2 tablespoons vermouth. Stir until scallops are firm and no longer opaque, 3 to 4 minutes. Season with salt and pepper. Add the warm sauce, mix well and leave over low heat for an additional minute. Portion onto plates and garnish with remaining tablespoon of chopped parsley. Serve with a French rose from Provence or a white zinfandel.
SMOKED PHEASANT BREAST WITH CRACKED PEPPERCORN MAYONNAISE
Preparation time: 15 minutes
Cooking time: minutes
Yield: 3 to 4 first course servings
This recipe is adapted from one used at The Greenery Restaurant in Barrington.
1 egg yolk
2 teaspoons cider vinegar
3/4 teaspoon each: lemon juice, lime juice
1/4 teaspoon salt
1/2 cup vegetable oil
1 small garlic clove, minced
1 tablespoon finely minced onion
1 teaspoon coarsely cracked mixed peppercorns
1 whole smoked pheasant or smoked chicken breast
Assorted greens for serving
1. Combine the egg yolk, vinegar, lemon juice, lime juice, salt and 3 tablespoons oil in a food processor and mix 30 seconds. With the processor running, very slowly add the remaining oil through the feed tube. The sauce will thicken as the oil is added. When all the oil is incorporated, stop the machine and add the garlic, onion and peppercorns. Mix to combine. The mayonnaise can be made several days ahead and refrigerated.
2. Cut the breast halves on the diagonal into 3/4-inch thick slices. Arrange on serving plates. Garnish plate with greens and serve a dollop of mayonnaise. Serve with a mature white Spanish rioja.
ELLIOT MACKLE`S KEY WEST PAELLA
Preparation time: 35 minutes
Cooking time: 50-55 minutes
Yield: 12 servings
a mature white Spanish rioja.
ELLIOT MACKLE`S KEY WEST PAELLA
Preparation time: 35 minutes
Cooking time: 50-55 minutes
Yield: 12 servings
ELLIOT MACKLE`S KEY WEST PAELLA
Preparation time: 35 minutes
Cooking time: 50-55 minutes
Yield: 12 servings
Salt, freshly ground pepper to taste
1-3 teaspoons saffron, optional
1 tablespoon lemon juice
1 cup chicken broth
1 large onion
1 garlic clove, minced
1/2 pound lean pork, cubed
1 large tomato, peeled, seeded, chopped
1 tablespoon paprika
2 1/2 cups rice, preferably short grain such as arborio
1/2 pound Spanish chorizo or Italian pepperoni, cut in 1/8-inch rounds, see note
1 small red or green pepper, diced
3/4 cup tiny frozen peas, cooked according to package
1 red snapper, orange roughy or sea bass, cut in 1-inch cubes
1 pound large shrimp, peeled with tail left intact
1-1 1/2 pounds mussels or clams, cleaned
2 tablespoons minced parsley
1. Heat oven to 400 degrees. Heat 1/4 cup oil in a large skillet. Season the chicken with salt and pepper and add chicken, skin side down. Brown well, turn and brown the other side. Remove the chicken and set aside.
2. If using the saffron, soak it in the lemon juice and a little of the chicken broth.
3. Heat the remaining 1/4 cup oil in a paella pan or large skillet. Add onion and garlic and cook until soft. Add the pork and cook briefly. Add tomato and paprika. Cook and stir until most of the liquid is absorbed. Add the rice, salt and saffron with its soaking liquid (or the lemon juice if not using saffron) and cook 1 minute.
4. Mix remaining chicken broth with enough water to equal 5 cups and heat to a boil. Pour over rice mixture. Let return to a boil, stirring constantly. Remove from the heat and arrange the chicken, sausage, pork and bell pepper over the rice, pressing them in slightly. Scatter the peas over all.
5. Transfer to oven and bake 10 minutes. Scatter the fish and shrimp over the top and bake 5 minutes longer or until the liquid has evaporated. Add the mussels or clams. Bake 5 minutes longer or until their shells open. Remove from the oven and let rest 5 to 10 minutes draped with a cloth towel. Garnish with minced parsley. Serve with Paul Thomas Chardonnay 1988 or Chateau Ste. Michelle Cold Creek Chardonnay 1986.
Note: Spanish chorizo is a cured sausage that is fully cooked and much firmer than Mexican-style chorizo. If it is not available, do not substitute Mexican chorizo. Use pepperoni instead.
