One of my favorite shows on TV is Hell’s Kitchen. Actually I like all the shows that Chef Ramsay is on ~ I think after you watch him he has such a big heart and really cares about the people on his shows.
Recently Chef James “JR” Robinson, Founder and Executive Chef of Kitchen Cray was on Hell’s Kitchen. A New York native, JR grew up in and out of homeless shelters since the age of 12. Since then, his love for cooking has flourished from culinary school into a full time business, taking his customers on culinary journeys that revolutionize their outlook on modern/traditional dishes. Kitchen Cray is a brilliant company that specializes in the “personal chef” dining experience. JR has shared two of his great recipes with me and I want to share them with you.
This first one is Glazed Cider Plank and uses salmon. Perfect here for the Northwest. Many people enjoy fresh salmon and here is a easy way to prepare it.
Glazed Cider Plank
1 whole salmon
1/4 cup brown sugar
3/4 cup soy sauce
1/4 cup water
1t ginger
1t garlic
2T mustard
2T sweet rice wine
Slurry
1T cornstarch
1/2 c water
Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. season the salmon with salt and pepper on both sides.
Glaze, mix all ingredients in sauce pan over med heat cook until sugar is dissolved, bring to boil and add slurry to thicken then let cool, spread glaze over salmon and bake at 350 degrees for 25-30 mins
Butter Poached Lobster (with an English pea purée with dehydrated lemon oil, lobster froth and steamed asparagus).
Lobster
1 lobster tail
1lb butter
1/2 cup water
2 lemons
2 t salt
1/2 cup white wine
English pea purée
1cup English peas
1/2 cup spinach
1oz parsley
2 cloves garlic
1 1/2 cup chicken stock
Lobster froth
1 lobster body
1 carrot chopped
1 onion chopped
2 cloves garlic
1 cup water
1 cup heavy cream
2T brandy
2 T butter
Oil
Dehydrated lemon oil
2T lemon zest
2T extra virgin olive oil
1 cup Tapioca maltodextrin
Cooking method:
Poached Lobster
Place sauce pot on stove add water, wine, lemon, and salt bring to boil, add butter very slow while whisking. Add lobster tail and poach for 6 mins
English peas
Place everything into a med pan over high heat and bring to a boil for around 15 secs, place in blender them strain.
Lobster froth
Place pot over med heat add oil, then add lobster body cook until the lobster is red then add the rest of ingredients except brandy and heavy cream. Bring to a simmer and let it simmer for 2 hrs, place in a blender then strain making sure there are shells in sauce. Pour sauce into a med or small sauce pan add brandy and heavy cream and let it reduce 1/4 of the way.
Dehydrated lemon oil
Mix all ingredients in mixing bowl with a whisk
** Recipes provided from “JR” Robinson Executive Chef of Kitchen Cray.