Year: 2007

Ingredients

6 wild Alaska salmon steaks or 6-ounce fillets
juice from 1 lime
4 tablespoons olive oil, divided
1 tablespoons tamari
1 medium onion, thinly sliced
4-5 garlic cloves, peeled and finely chopped
3 pounds plum tomatoes, peeled and diced
1/4 to 1/2 tsp red chili flakes
1/2 cup red wine
2 tbsp fresh basil leaves, thinly sliced
1 cup green olives, pitted and roughly sliced
1/4 cup capers, drained and rinsed
salt, to taste

Method

Marinate salmon in lime juice, 1 tablespoon olive oil and tamari. Refrigerate until the sauce is prepared.

To peel tomatoes, blanch them in boiling water for about 30 seconds. Let them cool and then peel.

In a large saucepan, saute the onion in 3 tbsp olive oil over medium heat until it begins to brown, approximately 4 minutes. Add garlic and saute for 1 minute longer. Add tomatoes, chili flakes, wine, basil, olives, and capers and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Add salt to taste.

Preheat grill. Place salmon about 2 inches from medium-low fire on well-oiled grill. Cook for 2-4 minutes on each side.

Divide sauce among six dinner plates and top each with salmon. Garnish with additional olives and basil, if desired.

Serves 6

Ingredients

For the relish:

4 heirloom tomatoes; peeled, seeded and diced 1/4 inch
1/4 cup green onions, bias sliced 1/8 inch
1 teaspoon fresh garlic, minced
2 tablespoons fresh mint, chopped
2 tablespoons apple cider vinegar
2 tablespoons grapeseed oil
1 tablespoon walnut oil
2 teaspoons fine sea salt
1/2 teaspoon black pepper, freshly ground For the plate:
2 pounds boneless naturally-raised pork tenderloin, peeled and trimmed
1 ounce fresh rosemary, chopped
1 ounce fresh lavender, chopped
2 tablespoons grapeseed oil
2 teaspoons fine sea salt
1/2 teaspoon black pepper, freshly ground

Method:

Brush the meat on both sides with the grapeseed oil, and season it with salt, pepper and herbs. Set aside. Meanwhile, dissolve the salt in the vinegar in a mixing bowl. Whisk in the oils. Add the tomatoes and onions along with the herbs. Mix well and set aside. Grill the pork over moderate heat for approximately four minutes on each side. Spoon some relish onto four serving plates, and place the pork on top of the relish. Serve immediately.

Preparation time: 30 minutes
Serves 4

Relish Ingredients:

4 ears sweet corn, shucked
1/4 cup sweet onions, peeled and diced 1/8 inch
1/4 cup green onions, bias sliced 1/8 inch
1 teaspoon fresh garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons apple cider vinegar
2 tablespoons grapeseed oil
1 tablespoons walnut oil
2 teaspoons fine sea salt
1/2 teaspoon black pepper, freshly ground
Pork Loin Ingredients:
2 pounds boneless naturally-raised pork loin, trimmed
1 ounce fresh rosemary, chopped
1 ounce fresh lavender, chopped
2 tablespoons grapeseed oil
2 teaspoons fine salt salt
1/2 teaspoon black pepper, freshly ground

Directions:

Slice the pork loin into four 8 ounce portions. Brush the meat on both sides with the grapeseed oil, and season it with salt, pepper and herbs. Set aside. Meanwhile, cut the corn kernels from the cobs, and cook them in salted boiling water for seven minutes. While the corn is cooking, dissolve the salt in the vinegar in a mixing bowl. Whisk in the oils. Strain the corn, and add it along with remaining ingredients to the mixing bowl. Blend well and set aside. Grill the pork over moderate heat for four minutes on each side. Spoon some relish onto four serving plates, and place the pork on top of the relish. Serve immediately.

Preparation time: 30 minutes
Serves 4

Chef Peter Botcher has been with Barbette since the first of the year, coming from Levain & Vincent – A Restaurant. Barbette features local and organic ingredients and presents beautiful food in a casual, eclectic bistro atmosphere. Serving brunch, lunch, dinner, and late nights, seven days a week.

• 7 Sushi grade Marlin steaks (6 ounces each)
• 5 fennel bulbs
• 1/2 cup heavy cream
• 1 teaspoon fennel powder
• 2 cups fresh orange juice
• 2 teaspoons sugar
• 1 jar nicoise olives in brine
• 4 to 5 thyme sprigs
• 1/2 bunch flat Italian parsley
• 1 cup olive oil
• juice from 3 lemons
• 2 shallots, chopped
• 1/2 teaspoon chili flakes

Method:
Dice 1 of the marlin steaks into 1/4 inch pieces. Marinate the remaining marlin steaks in orange juice, brine from the olives, and thyme sprigs for 24 hours in the refrigerator.

Chop 4 of the fennel bulbs and combine with the fennel powder and heavy cream in a pan over medium-low heat. Simmer until soft and remove from heat. Allow to cool slightly and puree in a blender. Combine the orange juice and sugar in a pan over medium heat. Reduce mixture until syrupy. Add 1 cup of chopped nicoise olives, 1/2 cup olive oil, 1/2 parsley, shallots, and lemon juice with a pinch of chile flakes.

Chop 1 shallot and 1/2 of the parsley. Combine the diced marinated marlin, shallot, parsley, 1/4 cup olive oil, and lemon juice in a bowl and set aside.

Grill the marlin on both sides just to rare. Thinly slice the last fennel bulb and mix with lemon juice, parsley, and olive oil. Spoon some of the fennel puree slightly off-center of the plate. Slice the grilled marlin and place on top of the fennel puree. Arrange the fennel salad on next to the grilled marlin. Spoon a serving of the marinated marlin on the other side of the fennel salad and spoon the black olive sauce around the raw marlin.

Serves 6

"Spatchcock" refers to the butcher’s method of splitting a whole chicken down the middle, removing the backbone and skewering for easy turning on the grill. Double the marinade recipe and reserve half, if you would like dressing to serve with the chicken. If you like, garnish the chicken with fresh limes and cilantro.

INGREDIENTS:

2 Chickens, spatchcock style (ask butcher to prepare)

Marinade

1/2 cup olive oil
4 tablespoons lime juice
2 tablespoons fresh minced garlic
4 tablespoons cumin
4 tablespoons chili powder

METHOD:

Whisk all marinade ingredients together in a bowl. Rub the chicken with the marinade and allow to stand, in the refrigerator, for 2 to 3 hours.

Turn grill on low to medium heat. If grill is too high, the chicken will burn. Place the chicken on the grill, skin side down. After about 3 to 4 minutes, reposition the chicken clockwise about 1/4 turn, still skin side down, and continue cooking for another 3 to 4 minutes.

To finish chicken on the grill:
Turn grill to low flame and turn chicken over, skin side up, for about 3 to 4 minutes. Reposition clockwise, and continue cooking for another 3 to 4 minutes. Begin turning chicken over, front to back, every 3 to 4 minutes, until the chicken is cooked through, approximately 20 to 25 more minutes. Test with a meat thermometer to determine doneness, 180°F for poultry.

To finish chicken in the oven:
Remove chicken from grill and place in oven proof dish. Cook chicken in 375°F oven for approximately 30 minutes, or until meat thermometer reaches 180°F.

Serves 4-6

Ingredients:

4 untreated cedar planks 4”x6” (see note)
4 8-ounce salmon filets
2 pounds red potatoes cooked and cut in half
1 pound green beans or asparagus blanched, cooled, and cut into 1” pieces
1 tablespoon fresh parsley, chopped
12 ounces whiskey honey glaze (equal parts honey and whiskey mixed), a good quality BBQ sauce, or a teriyaki sauce.
NOTE: Use untreated cedar planks because they do not have varnish or any chemicals on them that could be potentially poisonous. Cedar planks or shingles can be found at most hardware or home improvement stores.

Method:

Soak the cedar planks in water for 1 hour. Place the planks on a grill in a semi hot spot for 1 minute. Season the salmon with salt and pepper and place on the hot cedar planks. Cover the grill and cook for about 10 minutes. There should be some smoke.

Watch to make sure the planks do not catch the flame. Move planks if necessary. Brush the sauce onto the salmon and cook for another 3-5 minutes.

While the salmon is cooking, melt 2 tablespoons of butter in a sauté pan and sauté the potatoes and vegetables until they are heated through. Season with salt and pepper to taste and add the fresh parsley.

To serve:

Place the salmon (plank and all) on a plate and serve with a side of the sautéed potatoes and vegetables. Enjoy!

Makes 4 servings.

Shrimp can be substituted for cubes of firm-fleshed fish or smoked tempeh. The wilted salad is halfway to a stir fry, and a nice change from cold salad. Gild the lily with toasted pine nuts or even bacon bits if they move you.

Ingredients:

4 ounces prewashed salad spinach
1/2 cup red onion, slivered
1/2 cup Greek olives, pitted
1 pound shrimp, shelled and deveined
3 or 4 tablespoons extra virgin olive oil
1 clove garlic, minced, more if you love it
1/2 cup feta cheese, crumbled
2 tablespoons red wine vinegar
1/4 teaspoon dried oregano
1/8 teaspoon salt
black pepper
4 pieces of pita bread, if desired

Method:

Place spinach in a large serving bowl with onion and olives.

In a medium bowl, combine vinegar, oregano and salt.

In a large saute pan, heat olive oil over medium heat. When hot, add shrimp and cook until pink. Add garlic and saute briefly. Add vinegar and take off the heat.

Lightly and quickly mix hot dressing with spinach mixture in the pan. If spinach is not wilting put over heat and turn the mass in the pan until spinach just softens. Scrape into serving bowl. Top with feta. Serve at once, offering freshly ground pepper to taste and pita breads.

Preparation time: 15 minutes
Serves 4

This deliciously moist roasted turkey is surprisingly easy to prepare. Exactly what you remember from Thanksgiving dinners of old…only better. While you can prepare this turkey recipe without the brining step, we highly recommend you give it a try as this process produces wonderfully succulent meat. Whole Foods Market features a wide variety of fresh natural and organic turkeys – call or stop by our in-store Holiday Table to order yours today.

INGREDIENTS:

14 to 15 pound turkey
2 carrots, peeled and roughly chopped
2 celery stalks, roughly chopped
2 onions, roughly chopped
1 teaspoon dried thyme leaves
2 cups chicken broth
1/2 cup white wine
4 tablespoons butter
black pepper
salt
Optional step
Brine the turkey overnight (12 hours) by submerging completely in a salt water solution made from a ratio of ½ cup table salt to 1 gallon water. (Or, you may brine for 4 hours using a ratio of 1 cup salt to 1 gallon water.) Rinse the turkey and pat it dry.

METHOD:

Preheat oven to 350°F.

Mix the carrots, celery, and onion with the thyme leaves. Stuff the turkey cavity with the vegetables. Scatter remaining vegetables in the bottom of roasted pan. Pour the chicken broth and white wine in the bottom of roasting pan with vegetables.

Place the turkey breast side down on a rack placed over the vegetables and broth. You may use either a flat rack or a V-rack. Melt two tablespoons of butter. Brush melted butter all over the back of the turkey. Sprinkle to taste with black pepper.

Roast for two hours, breast side down, basting once. Remove from oven, carefully turn the turkey breast side up, using paper towels or clean rags as holders. Do not pierce the skin with a fork to turn. Melt the remaining butter. Brush the entire top of the turkey with the butter and sprinkle with black pepper.

Return to the oven for approximately another two hours. Test for doneness with a meat thermometer. Continue testing approximately every 15 minutes until the temperature reaches 170°F for the breast meat and 175-180°F for the thigh.

Let the turkey rest for 30 minutes before carving. Use the drippings for gravy.

Serves 20-25