Last week I had the pleasure of being on Dawn Stensland-Mente’s “The Dawn Show”. It was such a great time. I had 3 of my dishes presented: a Pesto appetizer, Salmon with a Island Salad, and a Trifle. The beer was provided by Yards Brewery and Wine provided by Turdo Vineyards. Here are the clips to the show and the recipes are posted below as well.
Segment 2: http://www.youtube.com/watch?v=UAcXrdGA5tY&list=PL8u4e2y0HlCs2PR7yzhejqAcUEODvtl3G
Segment 3/4: http://www.youtube.com/watch?v=EjOyZa5WaQ4&list=PL8u4e2y0HlCs2PR7yzhejqAcUEODvtl3G
Appetizer: Basil Pesto topped with Fresh Mozzarella and Tomato Crostini
1 Baguette, sliced and toasted
2 cups packed fresh basil leaves
3 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
1/3 cup of Parmesan or Romano Cheese
Sea salt and freshly ground black pepper, to taste
Fresh Mozzarella, Sliced
4 slices of Prosciutto cut into pieces (optional)
3 Plum Tomatoes, sliced
Place the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until smooth. Mix in the cheese and season with salt and pepper to taste.
If you are you using right away, add all the rest of the oil and pulse until smooth. Transfer the pesto to a large serving bowl.
If you would like to save it, transfer into an air tight container and drizzle the remaining oil on top. You can freeze up to 3 months.
For serving, spread pesto on crostini, then add a slice of mozzarella and slice of tomato atop that. For an extra flavor, add a small sliver of prosciutto in your layering.
Main Dish: Seared Salmon with Island Salad
4 Pieces of Salmon
Salt and Pepper, to taste
Garlic Powder, to taste
2 Tablespoons of Extra Virgin Olive Oil, divided for salad
1 Teaspoon of Unsalted Butter
Juice of ½ of a Lemon
Zest of 1 Lemon
¼ Cup of Cilantro, chopped
1 Peach, diced
1 Apricot, diced
1 Mango, diced
2 Tomatillos, diced
1oz package of Micro Greens (Kale, Kohlrabi and Broccoli)
Season Salmon with Salt, Pepper, Garlic Powder, Lemon Zest and Lemon Juice, set aside.
In a medium bowl place the washed micro greens, cilantro and diced fruit. Season with salt, pepper and 1 Tablespoon of olive oil. Place to the side.
In a large skillet on medium to high heat, drizzle some olive oil and butter. Place the salmon face down if it still has the skin. Cook for about 5 minutes on each side until you get a golden color.
Place salad and salmon on dish, drizzle some glazed balsamic vinegar, top with feta if you would like.
Dessert: Strawberry and Nutella Trifle
2 lbs of Strawberries, sliced
1 prepared Angel Food Cake, Sliced
2/3 Cups of Mascarpone Cheese, room temperature
1 Teaspoon of Vanilla Extract
1 Cup of Nutella Spread
½ Cup of Chopped Hazelnuts
In a clear serving bowl place a layer of sliced Angel food cake top with nutella, strawberries, Mascarpone mix and hazelnuts. Repeat layers until it is finished off with Strawberries.
2 Comments Add yours
Stop it, I love this! You are doing such big things girlfriend! 🙂