food

Salmão, Salada e Cebola

Junte-se ao chef Burke enquanto ele cozinha uma miscelânea de pratos que, juntos, formam uma refeição mágica. No cardápio, salmão selvagem grelhado, salada de feijão branco e cebolas caramelizadas. Agora tudo que você precisa é ir pra cozinha!

food

Salmão, Salada e Cebola

Junte-se ao chef Burke enquanto ele cozinha uma miscelânea de pratos que, juntos, formam uma refeição mágica. No cardápio, salmão selvagem grelhado, salada de feijão branco e cebolas caramelizadas. Agora tudo que você precisa é ir pra cozinha!

Supplies

  • 2 bunches broccoli rabe
  • ¼ cups olive oil
  • ½ bunch scallions, cut into thirds
  • 3 cloves garlic, diced

Passo a passo

  1. Starting with a cold large saute pan, add the olive oil and half the garlic.
  2. Once the garlic becomes translucent, add the broccoli rabe, scallions and remaining garlic until scallions are browned and broccoli rabe is just fork tender but still crunchy.
  3. Season with salt and pepper to taste.

Supplies

  • 4 sweet yellow onions
  • 4 cups all-purpose flour
  • 6 Egg whites
  • ¼ cups olive oil
  • 3 cups salt
  • 2 teaspoons dried rosemary

Passo a passo

  1. Preheat oven to 425 degrees Fahrenheit.
  2. In a large mixing bowl combine the flour, egg whites oil and salt and a little water to form a dough.
  3. Wrap each individual onion thoroughly and place on a sheet tray. Bake in the oven for 45 minutes.
  4. Break the shell and quarter the onion, remove the baked crust and serve.

Supplies

  • 4- 14 ounce cans of Great Northern Beans
  • ½ red onion, thinly sliced
  • ½ cup cilantro, rough chop
  • ½ cup mint, torn
  • ½ head radicchio, chiffonade
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar

Passo a passo

  1. Drain beans and rinse thoroughly.
  2. In a medium bowl mix beans, red onion, roughly chopped cilantro, mint, and radicchio.
  3. In a small bowl, whisk together the olive oil and vinegar until emulsified.
  4. Add to the bowl of beans and toss everything to combine. Season with salt and pepper to taste.

Supplies

  • 2 lbs wild-caught, skin-on salmon filets, butchered into 6-ounce portions.
  • 2 cloves garlic, chopped
  • 1 teaspoon dried rosemary
  • ½ cup olive oil
  • Salt and Pepper, to taste

Passo a passo

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Bring Salmon to room temperature and dress liberally with olive oil, rosemary and salt, and pepper.
  3. Heat olive oil in a large oven-safe non-stick pan over medium-high heat.
  4. Add the remaining rosemary and rough chopped garlic and saute lightly.
  5. Add salmon portions and sear until skin is crisp. Flip the salmon and cook for two minutes.
  6. Place the pan into the oven for 4-5 minutes, or until the salmon is cooked though. Serve skin side down.