Fresh Alaskan Halibut and Herb Seared Scallops with Summer Vegetable White Wine Pan Sauce

Fresh Alaskan Halibut and Herb Seared Scallops with Summer Vegetable White Wine Pan Sauce

2 T olive oil
1 6-ounce halibut filet
3 sea scallops
salt and pepper to taste
2 T total of herbs, chopped (such as parsley, thyme and oregano)
1/2 C Heirloom Tomato and White Corn Salsa (recipe)
6 T white wine
2 T cream
1 t butter

Heat the olive oil in a saute' pan until it runs quickly across the bottom of the pan when tilted. Sprinkled the filet and scallops with the chopped herbs and a little salt and pepper. Place the halibut in the saute' pan to sear. Cook on high for two to three minutes, or until there is a nice sear, and flip the halibut over. Turn the heat to medium and add the scallops, cooking for several minutes until the are nearly done. Add the corn salsa, white wine and cream. Allow to simmer on high until the halibut is cooked through (this should only take two to three minutes). Finish the pan sauce by stirring in the butter and tasting for salt and pepper.

Place some of the sauce on a nice serving plate. Place the filet on top and top with more sauce. Arrange the scallops on and around the filet. 

Apricot Stuffed with Sweet and Spicy Oregon Bay Shrimp Salad

Apricot Stuffed with Sweet and Spicy Oregon Bay Shrimp Salad
A nice, simple and delicious summer salad:

1 large apricot, halved seeded and scooped to be stuffed (use a melon baller)
1/2 C tomato and white corn salsa (recipe)
6 ounces fresh Oregon bay shrimp
1 T honey
1 T chives, minced
1 T pickled jalapenos, minced
1 T mascarpone
salt and pepper to taste

Place apricot halves on serving plate. Mix remainder of ingredients in mixing bowl to make salad. Fill the scooped halves with salad and garnish with parsley or whole chives.

Serve as an appetizer or buffet dish. 

Heirloom Tomato and White Corn Salsa

Heirloom Tomato and White Corn Salsa

2 medium-to-large heirloom tomatoes, diced
4 ears white corn, cooked, kernels removed
2 teaspoons extra virgin olive oil
salt and pepper to taste
chopped parsley as garnish

Mix all ingredients in mixing bowl. Season with salt and pepper. Serve with chips or as salad/condiment on a buffet.

Mushroom Duxelle Seared Ahi with Wasabi Caramel and Marsala-Soy Syrup (as seen on Cooking Central Oregon Style)

Cooking Central Oregon Style

Mushroom Duxelle Seared Ahi with Caramel and Marsala-Soy Syrup

For the Caramel: 
1 C Sugar
½ C Water
½ C Heavy Cream
¼ C Wasabi paste
Step 1:
Place 1 Cup of granulated sugar and ½ Cup Water in a small sauce pot or sauté
pan. Put on burner at medium heat. Cook the sugar-water mixture until the water
cooks off and the sugar takes on a caramel color.
Step 2:
Add the ½ cup of heavy cream and turn the burner on to low heat.  When the
cream is added the mixture will bubble as the relatively cold cream meets the hot
sugar.  It is important that the heat is turned down to low so as the caramel does not
boil over and out of your pan.  Allow the caramel and cream to incorporate
naturally on the low heat for 8-10 minutes and then stir with a wooden spoon or
high temp. spatula to combine fully.  Place caramel in a small mixing bowl and
after cooling stir in the wasabi paste until combined thoroughly.  Store in food safe
container in refrigerator until needed.


For the Marsala-Soy Syrup: 
2 C Marsala Wine
1 C Soy
¼ C Sugar
Place all ingredients in small sauce pot on medium heat.  Reduce the liquid by
three quarters.  The quantity of finished product should be between ½ and ¾ Cups.
Set aside syrup for service.
For the Mushroom Duxelle
½ lb. of  Medium mushrooms,
4 Tbs. Whole unsalted butter
Step 1:
Place mushrooms in food processor
and machine until fine.  The mushrooms
will turn into fine particulates and
become wet. This is good.
Step 2:
Melt butter in a non-stick pan that is large enough to accept the quantity of
mushrooms.  Add the mushrooms and cook on med.-high heat, stirring frequently.
Cook the duxelle until all of the water is cooked out (until the mixture stops
producing steam).  The mixture should cook to a dark brown and become very
aromatic.  It is important for our preparation that the duxelle is cooked thoroughly
dry in order to produce the “mushroom crumb” that is to be used to dredge the ahi.
The non-stick pan is very good for this and allows us to stir effectively.  When the
duxelle/crumb is ready, place the quantity on a plate lined with a paper towel to
cool.
Note:  The mushroom crumb will last for a good amount of time in the fridge, so
just use what you need each time to dredge your portion of fish for a particular
meal.  The duxelle serves as a wonderful sprinkled garnish for pasta and can be
used as a dredge for most proteins.


For the Mushroom Duxelle
½ lb. of  Medium mushrooms,
4 Tbs. Whole unsalted butter
Step 1:
Place mushrooms in food processor
and machine until fine.  The mushrooms
will turn into fine particulates and
become wet. This is good.
Step 2:
Melt butter in a non-stick pan that is large enough to accept the quantity of
mushrooms.  Add the mushrooms and cook on med.-high heat, stirring frequently.
Cook the duxelle until all of the water is cooked out (until the mixture stops
producing steam).  The mixture should cook to a dark brown and become very
aromatic.  It is important for our preparation that the duxelle is cooked thoroughly
dry in order to produce the “mushroom crumb” that is to be used to dredge the ahi.
The non-stick pan is very good for this and allows us to stir effectively.  When the
duxelle/crumb is ready, place the quantity on a plate lined with a paper towel to
cool.
Note:  The mushroom crumb will last for a good amount of time in the fridge, so
just use what you need each time to dredge your portion of fish for a particular
meal.  The duxelle serves as a wonderful sprinkled garnish for pasta and can be
used as a dredge for most proteins.



For the seared Ahi:
1 10-12 oz. “brick” of Ahi (this can vary in size depending on number of guests, your budget, etc.)
Wasabi Caramel & Marsala Soy-Syrup (recipes provided above)
1 oz. vegetable oil.
Step 1:
Dredge the ahi in the mushroom duxelle, coating thoroughly. Set aside.
Step 2:
Heat vegetable oil on high heat in a sauté pan on stove top until it runs quickly
across the bottom of the pan when tilted slightly.  Place dredged ahi “brick” in
sauté pan and cook for approximately 1 ½ minutes on each side (this could vary for
smaller or bigger pieces of fish).  We are cooking the ahi to a rare doneness.  If
your guest prefer a more thoroughly cooked piece of fish, so be it.  Set the seared
ahi aside for a couple of minutes to make it easy to handle for slicing.
Step 3:
Using a sharp knife slice the ahi thin.  “Paint” or drizzle the plate you are using for
service with some of the wasabi caramel and marsala-soy syrup.  Lay the seared
ahi on the plate in an attractive manner and serve!

Cooking Central Oregon Style

Prime Rib as seen on Cooking Central Oregon Style

Cooking Central Oregon Style with Chef Skye Elder

Chef Skye demonstrated how to tie a prime rib on COTV's Cooking Central Oregon Style. Hopefully we can get a link to the show, but in the mean time here's the directions and recipe for the prime rib rub.

Prime Rib
You will need:  6-7# Rib Eye Roast, Butcher’s twine, Roasting pan, Meat
thermometer
For instructions on tying prime rib roast please refer to Cooking Central Oregon
Style On Demand under COTV On Demand, Pine Tavern and Chef Skye Elder.
Step 1:
Pre-heat oven to 350 degrees F.
Step 2:
Tie prime rib as instructed on COTV Cooking Central Oregon Style.
Chef’s Note: One can always ask your butcher to tie the prime rib at the time of
purchase.  The method used on CCOS is a fun and versatile one to use on not only
rib roast, but works equally well for other beef and pork roasts. In addition, a
“standing rib roast” or bone-in roast is a wonderful alternative to the boneless
version that we produced on the show.  There are many different types and grades
of beef available varying from USDA “prime grade” down to USDA “select” and
everything from local Oregon organic beef to Midwest grain fed “commodity“
beef.  I have cooked nearly all of the different types that are available on the
market and have known chefs that prefer one or another.  You should choose a
roast that is within your price range that does not offend your sensibilities or that of
your guests.  Talk to your butcher to learn more about what is available to you.


Step 3:
Prepare Red Meat Rub:  
You will need:
½ C Kosher Salt
1/8 C Chopped Parsley
Optional rosemary, thyme etc.
2 T granulated garlic
2 T ground black pepper
2 T Paprika
1 T dry mustard
2 oz vegetable or olive oil.
Mix all ingredients thoroughly.  You will end up with a paste that is easily applied
(rubbed) to the roast.  Coat the entire roast with the rub in an even layer.
Step 4:
Put seasoned prime rib on roasting pan and place in oven.  Cook roast until internal
(dead center) temperature reaches 125 degrees F (for rare-medium rare),
approximately 12-15 min per pound

Seared Tiger Prawns with Oregon Morel Mushroom Beurre Blanc Sauce, Asparagus and Whipped Potatoes

Seared Tiger Prawns with Oregon Morel Mushroom Beurre Blanc Sauce, Asparagus and Whipped Potatoes

Beurre blanc is a simple butter-based emulsified sauce that's great with fish or seafood. The following is a basic recipe for Beurre Blanc Sauce. To make the morel mushroom beurre blanc, in a separate pan while preparing the basic beurre blanc sauce, saute' one cup of a clean sliced morel mushrooms in two tablespoons of butter on high heat. Cook until mushrooms have caramelized slightly and cooked through.  Set aside the sauteed mushrooms and allow to cool to room temperature. When the beurre blanc is completed, stir in the sauteed morels.

note: I like to include black peppercorns in the beurre blanc, especially with the mushrooms, they are to be strained out with the shallots. 

Good wines for the reduction (or au sec, meaning "nearly dry") include Chablis, Sauvignon Blanc or Chardonnay, but any drinkable dry white will do. For a deliciously luxurious beurre blanc, try making it with leftover Champagne.

Tip: Cold butter keeps the beurre blanc emulsion from breaking.

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients:
1 cup dry white wine
½ cup white wine vinegar
1 Tbsp finely chopped shallot
1 lb unsalted butter, cold
Kosher salt, to taste

Preparation:
Heat wine, vinegar and shallots in a saucepan until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced down to about 2 tablespoons. This should take about 10 minutes.

While the liquid reduces you can cut the butter into medium (½-inch) cubes, but either leave this until the reduction is nearly finished or return the butter cubes to the refrigerator to keep them cold while the liquid finishes reducing.

Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low and start adding the cubes of butter, one or two at a time, and whisk rapidly with a wire whisk.

As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have 2-3 cubes remaining. Remove from heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.

Season to taste with Kosher salt. Traditionally the shallots would be strained out before serving, but doing so is optional. Serve right away.

Makes 2 cups of beurre blanc sauce.