eGourmet Recipes

Ingredients
1 8oz. Pkg. smoked salmon, diced
Kosher salt and freshly ground pepper
Champagne Pear Vinaigrette
3 ripe avocados, diced
1/2 lemon, juiced
Fresh chives, cut into small pieces, for garnish

Place a 3-inch ring mold on a plate.

Layer a spoonful of salmon in the mold.

Sprinkle salt and pepper over salmon.

Sprinkle a little Champagne Pear Vinaigrette over the salmon.

Layer a spoonful of avocado on top of the salmon.

Squeeze lemon juice over avocado to avoid discoloration; this will also compliment the flavors of the dish.

Repeat the layers 1 more time.

Remove the ring mold and garnish the top with a small piece of chive and salmon rosette.

Repeat process to make a total of 4 tiers.

1 1/2 lbs large sea scallops
RUSSELL’S FAMOUS All Purpose Seasoning
1/4 cup all purpose flour
2 tablespoons butter
2 tablespoons finely chopped parsley
lemon wedges

Place scallops in a bowl and liberally season with RUSSELL’S FAMOUS All Purpose Seasoning.  Toss scallops to coat all sides with seasoning (more or less to taste).  Dip in flour, both sides, and saute in butter to brown both sides.  About 5 minutes or until slightly firm to the touch. Sprinkle with chopped parsley and serve immediately with lemon wedges.

4 flounder fillets skinless & boneless  about 4 oz. each
1 small yellow squash thinly sliced
1 small zucchini squash thinly sliced
16 cherry tomatoes cut in half
3 large mushrooms brushed and sliced (crimini, shiitake, portabela)
1/4 cup dry vermouth or good dry white wine
RUSSELL’S FAMOUS All Purpose Seasoning
2 tablespoons butter cut into small pieces

Preheat oven to 400F
Place 4 pieces of 12″ X 18″ parchment paper or aluminum foil on counter top.  Fold each piece in half lenghtwise and trim each to a heart shape like a valentine.  Unfold and spray each heart with a non stick spray.  Place a bed of the vegetables in the center of one half of each heart.  Sprinkle RUSSELL’S FAMOUS All Purpose Seasoning over vegetables.  Sprinkle each fillet on both sides with more seasoning and place on vegetables.  Top with remaining vegetables and bits of butter.  Lightly season again  and add 2 tablespoons of wine. Fold other half of paper or foil over the top and fold the edges together to form a sealed packet.
Place the sealed packets on a baking sheet pan and bake in oven for 15 minutes. Serve unopened hot packets on individual plates to let each person capture the exquisite aromas when they open the papillote.

1/2 lb medium shrimp, peeled & deveined
1 cup milk
1 teaspoon Mitch’s Oh Yeah! Original Spice Blend
1 tablespoon butter or olive oil
1 small shallot, chopped
3 cloves of garlic, crushed
1/4 roasted red bell pepper, chopped
1/4-1/2 teaspoon red pepper flakes
1 plum tomato, peeled & chopped
1/4 cup white wine
Splash of half & half or heavy cream
Linguine, cooked according to package instructions

Place shrimp in a small bowl and cover with milk. Refrigerate for 1/2 hour. Drain shrimp and season liberally w/ Mitch’s Oh Yeah! Original Spice Blend. In sauté pan, sauté shrimp in butter or olive oil until it starts to turn pink. Push aside and add chopped shallots, garlic, chopped pepper, red pepper flakes, and sauté 1-2 minutes. Add tomatoes and sauté until soft. Add wine and cook 1-2 minutes more. Remove from burner and add a splash of cream, salt and pepper to taste. Toss shrimp with cooked linguine and serve. (Serves 2)

Toasting the spices in a dry frying pan before grinding them intensifies their flavor.  Keep a close eye on them and stir constantly so they don’t burn.

Ingredients:

1 `tsb. coriander seeds

1 tsp. cumin seeds

½ tsp. fennel seeds

1 tsp firmly packed light brown sugar

1 tsp kosher salt

2 salmon fillets, each 6 to 8 oz., with skin intact, pin bones removed

2Tbs. Kinloch Plantation 100% Pure Pecan Oil

Directions:

Heat a small fry pan over medium-heat.  Put the coriander, cumin and fennel seeds in the pan and toast, stirring constantly, until golden brown and fragrant, 2 to 3 minutes.  Grind the spices in a spice grinder or in a mortar with a pestle.  Transfer to a small bowl and stir in the brown sugar and salt.

Place the salmon, skin side down, on a plate and rub the top of each fillet with the spice mixture.  Cover with plastic wrap and refrigerate for 1 hour.

Preheat an oven to 400° F.

In a large ovenproof fry pan over medium-high heat, warm the Kinloch Plantation Pecan Oil until almost smoking.  Place the salmon, skin side up, in the pan and sear for 2 minutes.  Carefully turn the salmon over and transfer the pan to the oven.  Cook until the fish is golden brown underneath and the flesh is opaque throughout, 5 to 6 minutes.

Transfer the salmon to warmed plates and serve.