Thanks to Chef Kent West of Eatzi's for this recipe.
Season salmon to taste. Season Grill or saute pan with light coat of oil. Cook to preferred temperature.
2 cups Roma Tomato, small dice
1/4 oz Basil, Julienne
1/4 tsp Kosher Salt
1/4 tsp Black Pepper
1 oz Extra Virgin Olive Oil
TBL Balsamic Vinegar
Combine all ingredients and mix thoroughly. Chill until service. Place spoonful on grilled salmon at service
2 large Tomatoes, cored and sliced 1/2" thick
Fresh Mozzarella Log, sliced 1/2" thick
Extra Virgin Olive Oil
Basil leaves, picked
Shingle tomatoes, cheese and basil; alternating in the following order: 2 slices Tomato, 1 slice Mozzarella, Basil leaf-repeat til all product used. Season to taste and drizzle olive oil as desired.
Asparagus, water, and Kosher Salt
Lay a bunch of asparagus on a clean cutting board. Cut the bottom ends of the spear off, usually the bottom inch to inch and a half. Bring water to a boil, add the salt, and return to boil. Add the asparagus and cook until bright green and tender, approximately 3-4 min. Remove from water and shock in an ice bath. Chill until service.
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