Recipes

The Gourmet Spoon Recipe Box
www.thegourmetspoon.com

• 4 each 5 oz salmon filets, boneless and skinless
• 1 lb red potatoes
• 7 tablespoons olive oil
• salt and freshly ground black pepper, to taste
• 1 large fennel bulb
• 6 tablespoons pitted and thinly sliced Nicoise olives
• 4 tablespoons grated Parmesan
• 1 lemon, zested and juiced
• 1 oz white wine vinegar
• 1 egg, slightly beaten

Rinse salmon with cold water and pat dry with paper toweling. Wash and slice the potatoes very thin, using a mandolin if available. Heat a large skillet and add 2 tablespoons of the olive oil. When hot, add the potatoes and season lightly. Cook approximately 4 minutes, until the potatoes begin to brown slightly. Transfer to a platter and let cool.

Remove the tops of the fennel bulb, leaving only the round root end. Slice in half and remove the core. Julienne the fennel across the ribs. Place in a pot of cold water with a pinch of salt and bring to a boil. Blanch 2-3 minutes, until fennel is tender. Drain through a colander and lightly rinse with cold water to remove the excess heat. Allow to drain and cool.

Lay 4 sheets of parchment paper on a work surface. Fold each sheet in half and reopen them. Using 1 tablespoon of the olive oil, grease one half of each sheet, 2 inches from the edges. Top with equal amounts of red potatoes. Place 1 salmon filet on top of the potatoes and season with salt and pepper. Top the salmon with equal amounts of the julienned fennel, olives, Parmesan, and lemon zest. Mix the lemon juice and vinegar together and lightly sprinkle each salmon stack. Then drizzle 1 tablespoon olive oil per each stack. Brush the edges of the parchment with the beaten egg. Fold the top of the sheet over, then crimp the edges by folding over 2 times each side. Lay the packages on a sheet pan and place in the oven.

Bake 12-17 minutes until the paper is inflated and lightly browned. Remove and place on dinner plates. Tear the top of the package open and serve immediately. Serves 4

The Gourmet Spoon Recipe Box
www.thegourmetspoon.com

• 1 roasting chicken, 3½ lb, giblets reserved for another use, rinsed and patted dry
• 2 tablespoons unsalted butter, at room temperature or 2 tablespoons olive oil
• salt and freshly ground black pepper, to taste
• 2 fresh rosemary or thyme sprigs, stemmed and chopped

Preheat the oven to 400°F.

Rub the outside of the chicken with the butter and season inside and out with salt and pepper and the chopped rosemary or thyme. Truss the chicken, tying the legs together with kitchen string, and tuck the wing tips under the back.

Place the chicken, breast side down, on an oiled V-shaped rack in a roasting pan. Roast for 15 minutes. Turn the chicken on its side and roast for 15 minutes longer. Turn the chicken on its other side and roast another 15 minutes. Turn chicken breast side up and roast until an instant-read thermometer inserted into the thickest part of a thigh registers 170 F, about 25-35 minutes longer, for a total roasting time of about 1 ¼ hours. Remember to baste the chicken with the fat in the roasting pan every time you turn it.

Transfer the chicken to a warmed platter. Let rest, covered with aluminum foil, for 10-15 minutes before carving. Makes 2-4 servings

This is a delightful refreshing alternative to the usual lemonade and iced tea. Serve it at your next picnic, barbecue or garden party.

The Gourmet Spoon Recipe Box
www.thegourmetspoon.com

• 2 quarts watermelon, peeled, seeded and chunked
• 1 oz fresh lime juice
• 1 oz fresh lemon juice
• ½ - 2/3 cup granulated sugar
• ¼ cup stemmed and minced fresh mint
• 2 cups unflavored Perrier, Pellegrino or Calistoga sparkling water
• lime and lemon wedges and mint springs, for garnish

In a food processor, add the watermelon, lime juice, lemon juice and sugar, working in batches, if necessary, and puree until smooth. Transfer to a large glass container, stir in the mint, cover and refrigerate for 1-4 hours. Just prior to serving, strain the Aqua Fresca through a mesh sieve to remove all pulp and mint leaves. Add the sparkling water and stir well. Serve in tall chilled and ice filled glasses, garnished with a sprig of mint and a wedge of lime or lemon. Serves 4

The Gourmet Spoon Recipe Box
www.thegourmetspoon.com

• 1 medium pineapple
• 1 small jicama, peeled
• 3 apricots, split and seeded
• ½ red bell pepper
• 1 red onion
• 2 oz salad oil
• ½ teaspoon chili powder
• 2 tablespoons minced cilantro
• 1-2 oz rice wine vinegar
• 1-2 oz lime juice, to taste
• salt, to taste
• optional, 1-2 oz sugar

Heat a barbecue grill or stovetop grill plate to medium heat. Remove the top and bottom from the pineapple and peel the skin. Cut into ½ inch slices.  Slice the jicama into ¼-inch slices.  Stem, seed and de-rib the bell pepper and lay out flat. Peel the red onion and slice ¼-inch thick.

Using the salad oil, brush all sides of the fruits and vegetables. Working with one item at a time, place on the grill and cook 60-90 seconds on each side. When done, remove and let cool and continue with the remaining fruits and vegetables.

Remove the core from the pineapple slices, discard and cut remaining pineapple into ¼-inch dice. Cut the bell pepper into 1/8-inch dice. Discard any remaining core from the red onion. Cut onions, apricots and jicama into ¼–inch dice. Place fruit and vegetables in a mixing bowl; add the chili powder, cilantro and 1 ounce each of the rice vinegar and lime juice and mix. Add salt and taste and adjust seasonings. If necessary, add the sugar to balance the acidity of the salsa. Serve immediately or place in the refrigerator up to 4 hours. Makes about 2 cups

 There’s still plenty of summertime left and that means easy grilled dinners. The Grilled Fruit Salsa is an excellent accompaniment with the salmon, but if you don’t have the time to prepare it, serve the salmon with a little teriyaki glaze or your favorite exotic barbecue sauce instead.

The Gourmet Spoon Recipe Box
www.thegourmetspoon.com

Grilled Fruit Salsa

• 1 medium pineapple
• 1 small jicama, peeled
• 3 apricots, split and seeded
• ½ red bell pepper
• 1 red onion
• 2 oz salad oil
• ½ teaspoon chili powder
• 2 tablespoons minced cilantro
• 1-2 oz rice wine vinegar
• 1-2 oz lime juice, to taste
• salt, to taste
• optional, 1-2 oz sugar

Heat a barbecue grill or stovetop grill plate to medium heat. Remove the top and bottom from the pineapple and peel the skin. Cut into ½ inch slices.  Slice the jicama into ¼-inch slices.  Stem, seed and de-rib the bell pepper and lay out flat. Peel the red onion and slice ¼-inch thick.

Using the salad oil, brush all sides of the fruits and vegetables. Working with one item at a time, place on the grill and cook 60-90 seconds on each side. When done, remove and let cool and continue with the remaining fruits and vegetables.

Remove the core from the pineapple slices, discard and cut remaining pineapple into ¼-inch dice. Cut the bell pepper into 1/8-inch dice. Discard any remaining core from the red onion. Cut onions, apricots and jicama into ¼–inch dice. Place fruit and vegetables in a mixing bowl; add the chili powder, cilantro and 1 ounce each of the rice vinegar and lime juice and mix. Add salt and taste and adjust seasonings. If necessary, add the sugar to balance the acidity of the salsa. Serve immediately or place in the refrigerator up to 4 hours. Makes about 2 cups

Grilled Salmon

• (6) 4-6 oz salmon filets, skin on
• salt and freshly ground black pepper, to taste
• olive oil

Lightly season both sides of the filets with salt and pepper. Brush with olive oil. Place on the grill and cook 2-3 minutes on each side. Salmon should not be overcooked, as it will be very dry.

To Assemble

Place salmon on dinner plate and top with 2 ounces of the salsa. Serves 6 immediately

The Gourmet Spoon Recipe Box

• 2 egg yolks
• 1½ tablespoons white vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• 1 cup salad oil
• 2 tablespoons minced fresh chives

In a medium metal mixing bowl or stand mixer, place the 2 eggs, vinegar, mustard and salt. Whip vigorously for 20-30 seconds until the mixture thickens slightly. While continuing to whip, very slowly add the oil in a thin stream. Add chives and mix well. Adjust seasonings and refrigerate immediately until ready to use. Makes 1¼ cups

The Gourmet Spoon Recipe Box
www.thegourmetspoon.com

 Onion Pepper Dijon Relish

• 1 small red onion
• 1 red bell pepper
• 1 green bell pepper
• 1 tablespoon olive oil
• salt and freshly ground black pepper, to taste
• 1 oz white wine
• 1-2 tablespoons whole grain mustard

Peel, core and thinly slice the red onion. Stem, seed and de-rib the bell peppers and julienne into 1/8-inch strips.

Heat a medium skillet on high heat. When hot, add the olive oil and vegetables. Season lightly with salt and pepper and reduce heat to medium. Cook, stirring occasionally, until vegetables are softened. Deglaze the pan with the white wine and cook until the wine is nearly evaporated, 20-30 seconds. Stir in the mustard and reduce heat to low. Cook 2-3 minutes, remove and keep warm. Makes about 1½ cups

Mixture can be made ahead, up to 2 days if refrigerated. Warm prior to serving.

Smoked Bratwurst

• (4) 4 oz bratwurst
• hickory or cherry wood chips
• 4 hoagie rolls
• 2 tablespoons olive oil

Prepare a smoker according to manufacturer’s instructions. Place the bratwurst on the smoker rack. Place the rack in the smoker, cover with the lid and smoke approximately 15 minutes after the first signs of smoke appear. Brats are done when they are very firm to the touch.

While the brats are smoking, preheat oven broiler. Hinge the hoagie rolls to open and brush the cut sides with the olive oil. Place on a metal sheet pan and slide under the broiler for approximately 1 minute or until the rolls are lightly toasted.

Serve the brats on the hoagie rolls and top with the relish. Serves 4

Always a refreshing snack or side dish, guacamole never goes out of style. Choose the ripest avocados available. They should be soft to the touch like summer tree fruit, without feeling "hollow inside." Under-ripe or hard avocados can ripen after purchase, usually 1-3 days, if left at room temperature. Ripe avocadoes can be held in the refrigerator for 4-5 days without continuing to ripen.

The Gourmet Spoon Recipe Box
www.thegourmetspoon.com

• 2 ripe Hass avocados
• ½ medium red onion
• 1 medium tomato
• 1 large clove garlic
• 2 jalapenos
• 3 tablespoons lime juice, or to taste
• 3 tablespoons chopped cilantro
• 1 teaspoon ground cumin
• salt and freshly ground black pepper, to taste
• 3 tablespoons olive oil

Split, seed and peel the avocados. Cut in small dice. Chop the onion and tomato. Mince the garlic. Stem, split, seed and mince the jalapeno.

Put the avocado in a bowl and mash. Add the rest of the ingredients, except the olive oil, and mix well. Adjust the seasoning and add the oil to adjust the texture.

Transfer to a serving bowl and serve. Serves 4-6 people as condiment

Can be made up to 4 hours ahead if wrapped well and refrigerated. Serve with warm tortilla chips or fresh vegetables or as an accompaniment to an entrée.

The Gourmet Spoon Recipe Box

• 1 small red onion
• 1 red bell pepper
• 1 green bell pepper
• 1 tablespoon olive oil
• salt and freshly ground black pepper, to taste
• 1 oz white wine
• 1-2 tablespoons whole grain mustard

Peel, core and thinly slice the red onion. Stem, seed and de-rib the bell peppers and julienne into 1/8-inch strips.

Heat a medium skillet on high heat. When hot, add the olive oil and vegetables. Season lightly with salt and pepper and reduce heat to medium. Cook, stirring occasionally, until vegetables are softened. Deglaze the pan with the white wine and cook until the wine is nearly evaporated, 20-30 seconds. Stir in the mustard and reduce heat to low. Cook 2-3 minutes, remove and keep warm. Makes about 1½ cups

Mixture can be made ahead, up to 2 days if refrigerated. Warm prior to serving.

The Gourmet Spoon Recipe Box
www.thegourmetspoon.com

 Chive Mayonnaise

• 2 egg yolks
• 1½ tablespoons white vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• 1 cup salad oil
• 2 tablespoons minced fresh chives

In a medium metal mixing bowl or stand mixer, place the 2 eggs, vinegar, mustard and salt. Whip vigorously for 20-30 seconds until the mixture thickens slightly. While continuing to whip, very slowly add the oil in a thin stream. Add chives and mix well. Adjust seasonings and refrigerate immediately until ready to use. Makes 1¼ cups

Herb Crusted Sea Scallops

• 2 tablespoons stemmed and minced fresh thyme
• 1/3 cup plain fine breadcrumbs
• 16 oz large fresh sea scallops, rinsed and patted dry
• spray oil
• salt and freshly ground black pepper, to taste
• 2-3 tablespoons olive oil

In a wide shallow dish, combine the thyme and breadcrumbs. Lightly coat the scallops with spray oil, then season with salt and pepper. Gently press both sides of the scallops into the herb mixture.

Heat a large skillet on medium heat. When hot, add the olive oil, then the scallops. Cook approximately 1-1 ½ minutes, or until crust is a rich golden brown. Turn scallops over and continue cooking another 1-1/2 minutes. If the skillet begins to dry during the cooking process, add more olive oil. Transfer to a serving platter and serve immediately topped with Chive Mayonnaise. Serves 4