Evelyn Dawn’s Potato Crusted Salmon

Evelyn Dawn’s Potato Crusted Atlantic Salmon
Sautéed Vegetables and Lemon Dill Sauce
Gina Lee’s Bistro, Redondo Beach, California
THE RECIPE CAN BE FOUND HERE.


Evelyn was my grandmother-in-law.
She passed away at 93 years of age in the year 2000.

As a tribute when Evelyn passed, the proprietors of Gina Lee’s Bistro, Scott and Gina Lee, named this dish after her. They keep her memory alive daily in their fabulous restaurant, as waiters are constantly asked by new patrons, who is Evelyn Dawn and why is the salmon named for her? They are quick to tell about Evelyn; an independent woman ahead of her time, with impeccable taste, a successful businesswoman, friend, mother, grandmother, great grandmother, and educator of hundreds. Scott and Gina keep a framed photograph of Evelyn in the restaurant.
Evelyn was often asked about the secret to her vitality at her age. When someone would ask her age, she would tell them the truth, and they wouldn’t believe it. She would reply, “Do you really think I would lie and increase my age?” She had a great sense of humor too.
Scott and Gina said of the salmon dish, “This is a crowd favorite. Lots of people remember “Miss Dawn” who among other things founded Rolling Hills Country Day School. She came in the restaurant nearly daily and always had the salmon professing that the omega 3 fatty acids kept her going at top speed. We’ve had former students and teachers come in and marvel that she lives on our menu.”

Miss Evelyn Dawn
July 8, 1907 – July 16, 2000

Here’s Evelyn in her 90’s with a glass of red wine and a cigar!
Rolling Hills Country Day School was founded in 1961 by Evelyn Dawn who began educating children in the early 50’s. She bought and operated her first school in Manhattan Beach, California—a preschool. Seeing growth opportunities along the beach area, Miss Dawn sold her Manhattan Beach school and bought a new facility in Redondo Beach that also included two swimming pools. There she taught swimming and the ABC’s to hundreds of local children. Every year her preschool program grew and eventually she needed a site that would house her dream: to provide a high quality educational experience for children. In 1961, Miss Dawn, with very little assistance, broke ground on a beautiful piece of land on the Palos Verdes Peninsula and realized her dream of a Kindergarten through Grade 8 School, that is Rolling Hills Country Day School.
Today would have been her 101st birthday.

Filet Mignon, Mushroom Madeira, Crumbled Bleu

Filet Mignon over Madeira Wine Sauce with Mushrooms, Topped with Crumbled Bleu Cheese
I posted a similar recipe back in October, this time I added mushrooms and bleu cheese. It is so delicious and flavorful, and fast and easy to prepare, I thought I would share this version too.

I start by cooking the sliced crimini mushrooms in a little olive oil until the are browned. Cook’s Tip: Leave the mushrooms alone until they have caramelized on the bottom, then toss.

Meanwhile, I season an 8 oz. filet mignon with course salt and fresh ground pepper.

The filet is dipped in olive oil then place in a hot pan, over medium high heat for 3 to 4 minutes per side to get a nice crust. Then into a pre-heated 450 oven for another 3 to 4 minutes depending on the degree of doneness preferred.

 

At the same time, I make the sauce with 1/4 cup finely diced shallot or red onion, 1 cup of Madeira, and a 1/2 teaspoon of dried thyme. This is reduced over high heat by about a third. Then 1 cup of beef stock is added and reduced further.

About 2 T. butter are swirled into the sauce, seasoning adjusted.
Madeira is a fortified wine from Portugal. Its unique raisin, spicy, caramel, nutty, smokey flavors make for an extraordinary tasty sauce.

 

Pour the sauce onto the plate, add the browned seasoned mushrooms and the filet. Top with bleu cheese crumbles.
In only about 20 minutes, you can have a complex-flavored Steakhouse style meal. I like to serve it with a light spinach salad…
The Madeira Wine Guide is an excellent source for information about this wine, its history and the islands where it is produced.

Truffle Butter Popcorn, Iron Horse Blanc de Blanc

If you had a chance to read yesterday’s post, you would know that I am now enamored with Michael Mina. Here is another reason: 
Truffle Butter Popcorn with Chives as a bar snack!

…which we thoroughly enjoyed with a glass of Michael Mina Iron Horse Blanc de Blanc 2000. Iron Horse produces a limited number of special cuvées for select chefs and restaurateurs including Michael Mina. (And, oh, by the way note the cool leather bar top).

From their website: Blanc de Blanc is the most elegant and sophisticated of the Iron Horse cuvées, made from 100% Chardonnay.

It is ethereal – like drinking a cloud. It seems to effervesce away in your mouth and tastes like, among other flavors, a perfectly browned, lightly buttered slice of sourdough toast.
Ah yes, pair with popcorn anyone?

Trio of Duck Fat Fries

I just returned from a trip with my sisters (aoe) to Scottsdale, Arizona. We were fortunate to stay at the fabulous Fairmont Scottsdale Princess where Michael Mina recently opened Bourbon Steak.
One of the chef’s signature items is this Trio of Duck Fat Fries. I’m laughing about posting it immediately after my heart healthy artichoke. Oh well…
I was excited to get a tour of the kitchen. There are 4 deep-fryers in a row. It was explained three contain duck fat and one vegetable oil for vegetarians. The fries are seasoned, then fried, then seasoned a second time so they need their own fryer as to not mix the flavors. This array included smoked paprika fries paired with barbecue sauce, truffled fries paired with garlic aioli, and chive fries paired with spiced ketchup. We all agreed they were the best fries we had ever eaten, bar none. His website gives a detailed recipe, please visit here.

Here, the designer used elements of the southwest; leather, wood, stone to create a breathtaking space. Blown away by every aspect of this restaurant from design and decor, to service, food and drink, I cannot wait to try other Michael Mina restaurants.
I want to extend a special thank you to Chris, Brian, Jennifer, James and the excellent staff at Bourbon Steak for the truly extraordinary evening.