Roasted Sockeye Salmon with Pepita Pesto
Charred Radicchio with Balsamic Vinegar
Roasted Delicata Squash with Honey and Lemon
Sitka Salmon Shares, an Alaskan direct-to-consumer seafood company, paired with Chef Paul Kahan, the two-time James Beard Award winner behind popular Chicagoland restaurants avec, The Publican, and Big Star for a Virtual Cooking Class featuring their wild Alaska sockeye salmon.
Guests received a meal kit for two shipped to their door plus a code to cook virtually alongside Paul, and Culinary Director Perry Hendrix. The cost was $149 plus shipping. There was a generous amount of product in the shipment, enough to feed four, making this a delightful gourmet experience a very reasonable cost per person. And it was especially neat to spend time with one of Chicago’s great gregarious chefs in his own kitchen.
Cooking Class Recipes
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Sockeye Salmon Crudo, Two Ways
The bright red-orange color of sockeye salmon flesh comes from eating plankton and krill while they are in the ocean. Fans of wild Alaska salmon appreciate the sockeye variety for its deep rich flavor, delightful fatty texture, and gorgeous striking color.
I recently joined Sitka Salmon Shares, a community supported fishery, where we share in the catch of Alaskan small-boat fishermen using low-impact gear that respects the ocean and its sea life. This month we received a box of Sockeye Salmon with fish from both Prince William Sound and Bristol Bay.
The dense, firm flesh makes sockeye a great fish for serving raw. And because it’s blast-frozen, Sitka Salmon is all sashimi-grade. They say, “The on-boat standards our fishermen follow, short boat trips, and individual handling of our fish ensures the quality demanded by any raw preparation. But it’s the blast-freezing process that kills parasites that could be in the fish, which would otherwise be killed by heat in cooking.”
Alaskan Sockeye Salmon Crudo Recipes
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A Sweet, Savory, Spicy Smoothie
My friends at Lifeway wrote, “Since we love your recipe creations, we want to reach out to see if you would like to be a part of our Summer Smoothie Project! We will be posting a Summer Harvest Smoothie onto our feed and would like to create a “viral” feel by having our beloved influencer community create a replica of the recipe or their own version (blending in your favorite summer fruits and kefir flavor).
I created A Sweet, Savory, Spicy Smoothie for this project. Lifeway’s delicious original Summer Harvest Smoothie recipe with blueberries can be found here.
Sweetness comes from kiwi, lemon kefir, cucumber and agave syrup. Savory notes are from spinach, avocado, and cilantro. Saltiness and Spiciness come from the addition of kosher salt and from the chile-lime-sea salt seasoning on the rim of the coupe glasses.
The result is a healthy flavor explosion hitting all the tastebuds!
A Sweet, Savory, Spicy Smoothie Recipe
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Grilled Artichoke, Hatch Chile Garlic Mayonnaise
The year was 1978 at The Chart House in Aspen, Colorado. My date, Jeff, was instructing me on how to eat the curious appetizer that he had ordered. It was something I had never encountered before. It was an artichoke.
He happily showed me how to pull the outermost petals from the globe and dip each one in the ramekin of melted butter, how to scrape the meat from each petal with my bottom teeth. The nutty-earthy flavors, the divine melted butter, the fascinating method for consuming this unique vegetable…I was hooked.
Fast forward to today and it is hard to believe that I’ve been living in Las Vegas for two years now. In addition to the swimming pool, one of my favorite outdoor amenities of the new home is a built-in Blaze Grill.
After having a propane BBQ at my home in LA for all those years, it is such a pleasure to know I will never run out of fuel! And the fabulous Blaze is so much more powerful, the total grill BTUs equal 66,000! It’s hot. And awesome.
So we grill, and eat in the pool ALL THE TIME…today an amazingly good and very popular appetizer of grilled artichokes with our favorite Hatch Chile garlic mayonnaise.
Grilled Artichoke Recipe
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Ultimate Bistro Salad:
Salade de Laitue
Living whole heads of Bibb lettuce, high quality vinaigrette components, and the synergistic combination of a few fresh herbs result in a deceptively simple yet exquisitely balanced salad, one that is the best imaginable of its kind. Period.
Chef Thomas Keller writes in his fabulous bistro cookbook Bouchon, “The word laitue comes from the Latin word for milk, from the milky juices some lettuces can exude. Hearty, buttery Bibb leaves are a good example of the rich juicy quality lettuce can have. They’re so big and rich, in fact, that this salad almost qualifies as a meal in itself.”
Salade de Laitue Recipe
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