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Grilled Salmon Wrapped in Grape Leaves
By Executive Chef Heidi Krahling, Insalata Restaurant, San Anselmo, CA

8 each Salmon Filets 5 oz. each
16 each Grape Leaves in Brine (fresh will work, too)

1. Remove stems from grape leaves. Place 2 leaves on cutting board with bottoms of the leaves touching each other. Place salmon filet, skin side up in the middle of the grape leaves. Salt and pepper the salmon. Wrap salmon up by folding leaves around the salmon, burrito style. If leaves are small, you will need 3 leaves. Repeat with remaining salmon.

2. Brush grape leaves, wrapped salmon with a little olive oil. Place salmon on a grill. It is best not to have grill too high, or the leaves will blacken A little char is OK. Cook salmon for 2 - 3 minutes on each side. It is hard to tell if salmon is done because it is wrapped up. Peek inside if necessany. Serve with Catalan relish generously poured on top.

Catalan Pinenut Relish
This relish is delicious with any grilled fish and vegetable. Here it is shown with salmon wrapped in grape leaves.

Relish Ingredients:
1/2 each Yellow Onion (diced fine)
1/2 cup Capers (drained of brine)
1/2 cup Pinenuts (toasted )
2 each garlic cloves finely chopped |
1/2 cup each - Golden and Dark Raisins
3 oz. Honey
3/4 cup Sherry Wine Vinegar
2 each Roma Tomatoes (peeled, seeded, diced fine)
2 each Zest of Lemon (finely chopped)
1/2 each bunch Italian Parsley (finely chopped)
1 1/2 oz - 2 oz of Lemon Juice
1 -1 1/3 cup EV Olive Oil

1. Place raisins, sherry vinegar, honey and 3 TB water in sauce pan. Bring to boil and simmer for 3 minutes. Place is SS bowl. Set aside to cool. Place rest of ingredients in bowl. Season with salt and pepper Add more EV oil to make relish "spoonable".

2. The beauty of this dish is the fresher the melon, the sweeter the taste. We tasted it without the figs, as figs have a limited fresh season. The art is in the light handling, and you get only one chance at twisting it over in your hand, and placing it on the serving plate.

Other Related Chef Recipes:
Cataplana - Portugese Clam, Hobbs Portugese Chorizo and Tomato Saute

Crispy Applewood Smoked Bacon Gremolata

Elysees Marinated Olives

Grilled Fish with Moroccan Charmoul Vinaigrette

Grilled Porcini Rubbed New York Steak with Carmelized Shallots,
Hen of the Woods Mushrooms and Picholine Salsa Verde

Grilled Pork Loin With Bulgur Pilaf and Honeyed Figs

Grilled Salmon Wrapped in Grape Leaves

Moroccan Lamb Tagine with Preserved Lemon and Olives served over Couscous

Roasted Rack of Lamb with Artichoke Mousse and Baby Artichoke Sauté

Sesame Tuilles

Temptation Melon and Prosciutto with Honey Peppered Figs

Vanilla Scented Yoqurt Cream with Sesame Tuilles

Other Related Links:
Take the Hobbs Cure


matthew cloutier

. New blog post: Cocktail Kitchen http://bit.ly/6tsf5H #fbworldcom

t. New blog post: FB Wine Guy's Thanksgiving Series: Best Buy French Wine Part I http://bit.ly/5hMQtP #fbworldcom

t. New blog post: The Growing Regions of Monterey Part V: San Bernabe http://bit.ly/8v3AiT #fbworldcom

t. New blog post: French Thanksgiving Recipe Part Two http://bit.ly/75XAKm

t. New blog post: The Growing Regions of Monterey Part IV: Arroyo Seco http://bit.ly/4sk9DN

t. New blog post: French Thanksgiving Recipes Part One http://bit.ly/5u3J8O #fbworldcom

t. New blog post: FB Wine Guy's Thanksgiving Series: A best buy Gewurztraminer with your turkey? http://bit.ly/6qnUjT #fbworldcom

t. @jraxter Well I will try... If you would like to write review of these places we would be happy to publish them.. We are always looking

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