Tag Archives: salmon

Easy Valentine’s Day dinner from Chef Michelle

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Chef Michelle Tadeo-Hernandez from Catering To Your Tastebuds shows food radio talk show host Cleverley Stone how to make an easy three course Valentine’s Day dinner using some foods that are considered to be aphrodisiacs. View recipes below from Chef Michelle Tadeo-Hernandez.Houston weather, traffic, news | FOX 26 | MyFoxHouston
For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show on Saturdays from 9 a.m. until Noon on CBS Sports Radio 650.
(By the way, she gives out restaurant gift cards on every radio show!)

A Simple 3 Course Valentines Day Dinner ~ Featuring Foods to Get You in the Mood

Appetizer: Oyster Ceviche
Makes 2 servings

Ingredients
8 Oysters (4 per serving)
1 Diced Pepper of your choice, add as much as your palate can tolerate (jalapeño, bell peppers-red or yellow)
1/4 cup Rough Chopped Cilantro
1 Diced Red Onion
3-4 Limes, Juiced
Salt to taste

Directions
1. Mix all ingredients together well and let chill until ready to serve.

Note: If you prefer another seafood option you can substitute the oysters for shrimp already cooked and chopped,
or fresh white sea bass cut into cubes. Follow the same directions above for protein substitutions. ENJOY!

Entree: Salmon Veracruz
Makes 2 servings

Ingredients
4 Fresh Wild Caught Salmon Fillets with skin on
Salon Seasoning/or your choice of Seasoning
16 oz. can of Diced Tomatoes
1/2 cup Of Diced Onions
3-4 Rough Chopped Thai Basil Leaves (you can use regular basil in place of Thai basil)
3 Cloves of Garlic, Smashed (do not chop)
1 Fresh Jalapeño, Sliced
4 Jumbo Olives, Sliced
4 Green Queen Olives Sliced (with or without pimento)
2-3 Tbs. of Olive oil
2 Limes (1 for garnish & 1 for its juice)

Directions
1. Heat a medium sauté pan with olive oil (enough to coat the bottom of you pan).
Season all fillets with your desired choice of seafood seasonings.
When your pan begins to slightly smoke add your salmon fillets skin side down.
2. When the skin starts to release from the pan (approx. 2 mins.) turn over and heat the opposite side for another 2 mins.
3. Once you have completed this process with all your fillets let them rest in a baking pan.
4. Next in the same sauté pan, sauté your onions and smashed garlic, deglazing the pan from the salmon.
5. Next add your tomatoes and mix well let cook for another 2-3 mins.
6. Finally you will add your rough chopped Thai basil leaves, both olives, and Jalapeño slices.
Stir and cook for another 2-3 mins.
7. Finally top your Salmon with the Veracruz sauce mixture and garnish with a slice of lime. ENJOY!

Dessert: Wonton Sweet Fruit Stack
Makes 2 servings

Ingredients
6 Wonton Wrappers (round or square)
1 1/2 cups Vegetable Oil
1 can of Reddy Whip Whipped Cream
1 Banana, sliced on diagonal
6 Strawberries, sliced
Melted Chocolate, in a squeeze bottle
Honey, in a squeeze bottle
Caramel, in a squeeze bottle
Powdered Sugar
Almonds for garnish

Directions
1. In a medium sauce pan heat oil to 350 degrees, place 2-3 wontons at a time and remove when golden brown onto a dry paper towel.
2. Once all your wontons are finished start to assemble: First place some whipped cream on the plate to add security for your final product
so it will not slide off the plate.
3. Next add a fried wonton on top of the whipped cream, then add some more whipped cream and sliced bananas and strawberries.
Then add another wonton on top of this creating a sandwich effect.
4. You will use 3 wontons per serving and end with whipped cream and fruit on top.
5. Drizzle with honey, chocolate, and caramel if you desire.
6. Finally garnish with almonds and powdered sugar. ENJOY!

Top Ten List ~ Aphrodisiac Foods

10 – ASPARAGUS
In 19th century France, bridegrooms were served three courses of asparagus spears at their prenuptial dinners.
Asparagus is a great source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin and folic acid.

9 – ALMONDS
Through antiquity, almonds were regarded as fertility symbols. The aroma of almond supposedly arouses passion in females, or so thought the poets and scribes. Scientists say that almonds provide high doses of vitamin E, magnesium and even fiber.

8 – AVOCADO
Avocado is rich with folic acid, vitamin B6 and potassium. They are also said to boost immune system.

7 – BANANAS
Bananas are loaded with potassium, magnesium and B vitamins. It also contains chelating minerals and the bromeliad enzyme, said to enhance the male libido.

6 – BASIL
Basil not only makes the meals smell and taste better, but it also has a lot of beneficial effects on human body.
Basil has a fantastic aroma that is said to have an aphrodisiac effect; it is also very stimulating.
Using sweet basil in a pasta sauce will be sure to get your heart racing! Maybe this explains why Italians are so romantic.

5 – CHOCOLATE
Pure chocolate, the king of natural aphrodisiacs, contains a host of compounds including anandamide, the psychoactive feel-good chemical,
and PEA (phenylethylamine), the “love chemical,” which releases dopamine in the pleasure centers of the brain. PEA is said to help induce
feelings of excitement, attraction and euphoria. Cacao also contains tryptophan, a key component of the neurotransmitter serotonin known
to promote a sense of well-being and relaxation.

4 – FIGS
Figs are steeped in history and are one of the oldest-recorded fruits. They are mentioned in the Bible (Adam and Eve wore fig leaves).
Figs are said to have been Cleopatra’s favorite fruit and the ancient Greeks held them as sacred and associated them with love and fertility.

3 – GARLIC
Garlic is chockfull of allicin, an ingredient that will increase blood flow.

2 – OYSTERS
Oysters are probably the food most associated with being an aphrodisiac. This may be due to their high zinc content, which may help to increase libido.
Raw oysters are best served with a glass of chilled Champagne for a truly romantic meal.

1 – HONEY
Honey is a great source of boron, a trace mineral that helps the body use and metabolize estrogen, the female sex hormone.
Studies have shown that this mineral may also enhance testosterone levels in the blood.
In addition, honey contains B vitamins needed for testosterone, as well as other nutrients, enzymes and phytochemicals.

Source: Chef Michelle Tadeo-Hernandez via www.alternet.org.

The Pass and Provisions restaurant opens in Houston

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Monday, Sept. 17 marked the opening of a highly-anticipated restaurant. Chefs and co-owners Terrence Gallivan and Seth Siegel-Gardner opened the doors of The Pass & Provisions, located in a historic warehouse in the historic Fourth Ward of Houston on 807 Taft Street.

The venue actually houses two restaurants. Named for the area in a professional kitchen where chefs assemble finished dishes, The Pass features an open kitchen and offers refined tasting menus in an intimate and elegant environment where chefs and guests can interact. Provisions is a neighborhood restaurant and bar with a central wood-fired oven. The chefs have worked in some of the world’s most acclaimed kitchens including Aquavit, August, Fiamma, Aureole, The Modern and Gordon Ramsay at The London in New York, Viajante in the United Kingdom, Chicago’s C-House and Kata Robata in Houston. FOX 26 reporter Ruben Dominguez and food radio talk show host Cleverley Stone visit The Pass & Provisions and the chefs demonstrate how to make a salmon dish and homemade pizza.

Houston weather, traffic, news | FOX 26 | MyFoxHouston

Watch part two and part three of the restaurant visit.

For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)

Smith & Wollensky the last stop for Houston Restaurant Weeks

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Labor Day is the last day for Houston Restaurant Weeks 2012, which benefits the Houston Food Bank. FOX 26 anchor Kristine Galvan and food radio talk show host Cleverley Stone visit Smith & Wollensky in Highland Village to learn what they are serving and how Houston Restaurant Weeks fared at the restaurant.

Chef Juan Ascensio is in the kitchen with Cleverley and Kristine Galvan chats with general manager Ben Berg.

Smith & Wollensky will donate $3 from each special Houston Restaurant Weeks lunch sold and $5 from each Houston Restaurant Weeks dinner sold to the Houston Food Bank.

Founded in 1982, Houston Food Bank, is a certified member of Feeding America, the national food bank network. The organization plans to grow to an annual distribution of 100 million nutritious meals by 2018. Diners can make a $10 donation to the food bank by texting HRW to 20222. Message and data rates may apply and account holder must authorize transaction. For details, visit http://www.houstonrestaurantweeks.com/ .

Watch Cleverley in the kitchen with Chef Ascensio, the interview with Berg and the emotional check presentation from Smith & Wollensky on MyFoxHouston.com.

For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)

McCormick & Schmick’s a Houston Restaurant Weeks participant

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Chef David Hernandez from McCormick & Schmick’s Seafood & Steaks shows food radio talk show host Cleverley Stone how to make stuffed salmon. This dish is served with lump crab, bay shrimp, brie cheese, mashed potatoes and vegetables for dinner during Houston Restaurant Weeks, benefiting the Houston Food Bank.

All three McCormick & Schmick’s Seafood & Steaks locations will extend Houston Restaurant Weeks through Labor Day, September 3, 2012:
The Pavilions (downtown); Uptown Park (610 & Post Oak Boulevard) and Town & Country (Katy Freeway & Beltway 8).

McCormick & Schmick’s Seafood & Steaks offers a two-course lunch for $20 and a three-course dinner for $35 per person during Houston Restaurant Weeks.
The restaurants will donate $3 per lunch sold and $5 per dinner sold to the Houston Food Bank. The food bank turns each $1 into 3 meals for a Houstonian who is food insecure. Diners can make a $10 donation to the Houston Food Bank by texting HRW to 20222.
(Message & data rates may apply and all purchases must be authorized by the account holder.
For more details, visit http://www.houstonrestaurantweeks.com/ .)

Houston weather, traffic, news | FOX 26 | MyFoxHouston

For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)

Katsuya brings Hollywood to Houston

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What’s in the bento box? Chef David Coffman from Katsuya shows food radio talk show host Cleverley Stone how to make Sautéed Shishito Peppers, Bento Box Salmon and Wasabi Mashed Potatoes. A favorite dining spot of celebrities and glitterati in Hollywood, Katsuya recently opened in Houston to rave reviews. Creator and chef Katsuya Uechi has skillfully translated Japanese flavors to suit the American palate, creating approachable Japanese cuisine. A feast for the senses, the beautifully appointed restaurant was designed by Philippe Starck to resemble a big bento box.

For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)

Katsuya by Starck
Chef David Coffman

Sautéed Shishito Peppers
Yields: 1 serving

Ingredients

  • 2 cups Shishito peppers
  • 1 oz. Soy sauce

Directions

1. Blister peppers in hot sauté pan.
2. Deglaze pan with soy sauce.
3. Serve immediately.

Bento Box Salmon
Yields: 1 serving

Ingredients

  • 3 oz. Salmon
  • ¾ cup Soy sauce
  • ¼ cup Mirin
  • Teriyaki sauce
  • White sesame seeds

Directions

1. Grill or pan-sear salmon.
2. Mix soy sauce and mirin.
3. After removing salmon, spray with soy/mirin mixture.
4. Garnish with teriyaki sauce and white sesame seeds.

Wasabi Mashed Potatoes
Yields: 1 serving

Ingredients

  • 3 lb. Potatoes, peeled and cubed
  • 1 lb. Butter
  • ¼ cup Milk
  • Wasabi
  • Salt

Directions

1. Boil potatoes 20-25 minutes; drain well.
2. In a mixing bowl, combine potatoes, butter and milk; mash until light and fluffy.
3. Season to taste with wasabi and salt.

Carmelo’s Seafood Risotto

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Carmelo’s Ristorante will participate in Houston Restaurant Week, August 1-21. Chef and owner Carmelo Mauro shows food radio talk show host, Cleverley Stone, how to make Seafood Risotto. Chef Carmelo will also show a sample 3 course meal for $35 pp that will be available during Houston Restaurant Week, benefiting the Houston Food Bank. For event details visit: www.HoustonRestaurantWeek.com
 
Seafood Risotto
 
Submitted by Carmelo Mauro
Carmelo’s Restaurant
50 minutes to prepare
Makes 4 servings
 
Ingredients
 
Fine sea salt
3/4 cup dry white wine
4 oz. fresh salmon, cut in cubes
4 oz. fresh tuna, cut in cubes
4 oz. fresh barramundi, cut in cubes
4 oz. fresh striped bass, cut in cubes
1 cup tomato sauce (optional)
5+ tablespoons extra virgin olive oil
3/4 cup chopped onion
1 1/2 cups Arborio rice
5 cups fish broth, heated to simmer
2 teaspoons finely chopped flat-leaf parsley
1 peperoncino
4 garlic gloves, sliced or chopped
 
Preparation
 
1. Heat oil in a 4 or 5 quart heavy pot over medium heat.
Add onion and cook, stirring occasionally, until brown, about 4 minutes.
Add rice and cook, stirring for 2 minutes.
 
2. Reduce heat to low. Add the fish broth slowly and keep stirring the rice till cooked (al dente-to the bite).
 
3. In a separate skillet heat some olive oil and garlic and sauté.
 
4. Add the salmon, tuna, barramundi and striped sea bass to the skillet.
Add salt to taste, some peperoncino and the wine, bring it to a simmer.
(Add the tomato sauce at this time if you are using it.)
Stir in some the parsley and adjust the seasoning if desired.
 
6. Divide the risotto in 4 bowls, garnish with sautéed seafood and serve.
====================================
www.CarmelosRestaurant.com,  www.HoustonRestaurantWeek.com, www.Cleverley.com
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For more information about food, wine and dining in Houston, catch Cleverley’s radio show,
Saturdays at Noon on Talk 650 AM. (PS: She gives out free restaurant gift certificates on every radio show)

Recipe: Ginger King Salmon and Warm Baby Leaf Spinach with Chervil Vinaigrette

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Source: Chef David Denis of Le Mistral, Houston

Contrary to popular opinion, French food is not all about heavy sauces.

Chef David Denis, owner of Le Mistral, shows restaurant journalist Cleverley Stone how to make an authentic French fish dish from his brunch menu.

Watch Chef Denis and Cleverley prepare the King Salmon recipe on FOX 26 Morning News.

Ingredients (Serves 4)

  • 4 six-ounce pieces King Salmon
  • 6 full hands of baby spinach
  • 4 jumbo asparagus stalks, sliced extremely thin, diagonally
  • 1 head fennel, sliced extremely thin, diagonally
  • 2 soup spoons of olive oil
  • ½ pound chervil, blanched
  • 1 cup fish stock
  • 1 tablespoon butter
  • 2 soup spoons roasted sesame seeds
  • Ground powdered ginger to taste
  • Salt and pepper to taste

Directions

Chervil Vinaigrette

  1. Blend together blanched chervil, butter, salt & pepper and fish stock.
  2. Put in blender for 2-3 minutes.
  3. Put the mixture in a saucepan and cook for three minutes on low heat.
  4. Strain.
  5. Set aside and prepare salmon and spinach.

Salmon & Spinach

  1. Blend ginger and olive oil to make a marinade.
  2. Pour marinade over salmon in glass bowl, cover with plastic wrap and refrigerate for 1 to 2 hours. Turn salmon over once while marinating.
  3. Pan sear salmon in olive oil to desired doneness.
  4. In a separate pan, sautee baby leaf spinach in olive oil with fennel and asparagus.
  5. In a bowl, toss the baby spinach mixture with chervil vinaigrette, add roasted sesame seeds.
  6. To serve: Place baby leaf spinach on a plate and put King Salmon on top of the spinach and
    surround with the chervil vinaigrette.
  7. Plating decoration suggestions: add fried beets for color and fresh chervil.

Recipe: Sundried Tomato-Parmesan Crusted Salmon with Tarragon-Dijon Beurre Blanc

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Source: Steve Haug, Executive Chef at Del Frisco’s Double Eagle Steak House

For a complete menu for restaurants participating in Houston Restaurant Week, visit the Houston Restaurant Week Web site. The event benefits the End Hunger Network.

Click here to watch video of Chef Haug and anchor Sibila Vargas prepare the recipe on FOX 26 Morning News.

Sundried Tomato-Parmesan Crusted Salmon

Ingredients:

  • 1 8oz. portion fresh Atlantic Salmon
  • 2 Tbsp grated parmesan cheese
  • 2 Tbsp Panko Bread Crumbs
  • 2 Tbsp chopped sundried tomatoes
  • 1/4 tsp salt and pepper
  • 1/2 Tbsp olive oil

Directions:

  1. Season Salmon with salt and pepper.
  2. Heat olive oil in hot skillet.
  3. Sear salmon for 2 minutes. (Sear 1 minute 45 seconds on one side. 15 seconds on other side.)
  4. Mix together parmesan cheese, bread crumbs, sundried tomatoes, salt and pepper.
  5. Place salmon on a baking sheet and generously top with parmesan mixture.
  6. Place salmon in oven at 350 degrees for 10 minutes.

Beurre Blanc

Ingredients:

  • 1/2 cup white wine
  • 1/4 cup heavy whipping cream
  • 1/4 lb. unsalted butter, cubed
  • 1 Tbsp minced shallots
  • 1/4 tsp dried thyme
  • 1/4 tsp cracked black pepper
  • 1 Tbsp Dijon mustard
  • 1 Tbsp chopped fresh tarragon
  • 1/4 tsp salt

Directions:

  1. Put white wine, shallots, thyme and black pepper in a sauce pan and cook on med-high heat until almost dry. (About 4 minutes)
  2. Add heavy whipping cream and cook until cream is reduced by one-half.
  3. Take the pot off the heat and slowly whisk in the butter until all mixed in.
  4. Strain sauce through a fine mesh strainer.
  5. Add mustard, fresh tarragon and salt.
  6. Remove salmon from oven, place on plate (longer seared side up) and spoon tarragon-Dijon beurre blanc over the top.