Author: rakemag

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

Enjoy! offers classic American cuisine with a sophisticated twist for lunch, dinner, happy hour and Sunday brunch. Now featuring live entertainment beginning at 8 p.m. on Friday and Saturday nights. More information at www.enjoy-dining.com

Ingredients:

4 double bone pork chops
1 cup mustard sauce (recipe below)
4 portions whipped sweet potatoes (recipe below)
2 cups apple chutney (recipe below)

Method:

Grill or roast the pork chops to your desired temperature. Let the chops rest, covered with foil, for five minutes before serving.

To set up the plates, put two ounces of mustard sauce on each plate. Then place a scoop of the sweet potatoes in the middle of the plate. Stand the pork chop up in the potatoes with the bones extending upward. Generously drape the chutney over the sauce and serve.

Mustard Sauce

1 tablespoon butter
1/4 cup carrot, diced
1/4 cup onion, diced
1/2 tablespoon garlic, chopped
2 tablespoons white wine
1 cup chicken stock
1 tablespoon dry mustard
1 tablespoon stone-ground mustard
1 tablespoon Dijon mustard
1/4 teaspoon turmeric
1/4 teaspoon curry powder
1 teaspoon kosher salt
Sweat carrot, onion, garlic and 1 teaspoon kosher salt in butter; deglaze with white wine. Add chicken stock and remaining ingredients. Simmer for 10 minutes and puree in blender. Adjust salt and mustard.

Yield: 1 cup

Whipped Sweet Potatoes

1 pound jewel yams
2 tablespoons brown sugar
1/4 tablespoon kosher salt
Peel and quarter yams. Steam until tender. Put yams in 350-degree oven to dry (about three minutes). Remove from oven and mash; fold in sugar and salt.

Yield: 1 pound

Apple Chutney

1/4 cup Champagne wine vinegar
1/4 cup raspberry vinegar
1/4 cup sugar
1/4 cup brown sugar
1/2 cup red onion, julienned
1/2 cup red bell pepper, julienned
3 Granny Smith apples, peeled and diced
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 tablespoon basil (chiffonade)
1 tablespoon jalapeno, diced
1 pinch cayenne
Bring sugar and vinegars to a boil. Reduce volume of sugar and vinegars by a quarter then add onion; cook for two minutes. Add red pepper and cook for two minutes.

Add all hard spices and apples. Bring to a simmer and cook until apples are soft, but NOT falling apart. Remove from heat. Cool quickly and then fold in basil and jalapeno.

Yield: 1 pint

Ingredients:

1-1/2 lb boneless skinless chicken breast
1 tablespoon canola oil
Caraway Yogurt (see recipe below)
Tomato-Saffron Jam (see recipe below)
Cilantro Leaves
Caraway Yogurt
8 ounces yogurt
3 tablespoons lemon juice
1/4 teaspoon cayenne pepper
2 tablespoons ground caraway
1 1/2 teaspoons Kosher salt

Tomato-Saffron Jam

2 shallots (sliced)
1 pinch saffron
1-1/2 tablespoons honey
1 tablespoon red wine vinegar
1 14 oz. can whole tomatoes
2 tablespoons olive oil
1 bunch chopped cilantro
2 teaspoons salt
freshly ground black pepper

Method:

Slice chicken in to five-inch strips and season chicken with salt and pepper to taste. Over medium heat, add the oil to a large sauté pan. Sauté the chicken until done. Plate with Tomato-Saffron Jam and Caraway Yogurt (See directions below). Garnish with Cilantro leaves.

Caraway Yogurt:

Whisk all of the ingredients together, until combined.

Tomato Saffron Jam:

Over medium heat, cook the shallots in the oil and saffron until soft but not brown. Add the honey and cook until it bubbles vigorously, add the vinegar and reduce. Add the tomatoes, salt and pepper and simmer until very thick, stirring constantly. When reduced, allow to cool and mix in the cilantro.

Fire up the grill before its too late! These tasty burgers add a twist to the classic American staple. Whether tailgating, grilling in the back yard, or broiling in the comfort of your kitchen, these burgers are guaranteed to be a new favorite.

INGREDIENTS:

1 1/2 pound ground beef
1/2 cup onion, chopped
2 tablespoons bottled horseradish
3/4 teaspoon garlic, minced
1/2 teaspoon sea salt
1/4 teaspooon freshly ground black pepper
4 ounces sharp cheddar cheese, cut in 1/4 inch cubes
4 hamburger buns

METHOD:

In a medium bowl thoroughly combine the onion, horseradish, garlic, salt and pepper. Add the beef and lightly bring all the ingredients together with your hands, being careful not to over work the burger.

Form the meat into 4 patties of even thickness. (These are fairly large patties; feel free to make 6 smaller patties if desired.) Make a large depression in the top of the patties, about 2 inches wide. Place 1/4 of the cheddar cheese in the depression (you may need to push some of the cheese lightly into the bottom) and bring the meat over the cheese, enclosing it completely.

Place on a lined baking sheet, cover loosely with plastic wrap and refrigerate for 30 minutes.

Meanwhile, light the grill or preheat the broiler. Cook the burgers for 5 minutes on each side or until desired doneness.

Serves 4