celebrations

cedar plank salmon & fire roasted corn

Saturday, July 17, 2010
By Garrett Schack
cedar plank salmon & fire roasted corn

Find the appropriate sized untreated cedar plank.  Soak it in salt water for several hours to prevent it from incinerating in the cooking fire. To prepare the salmon place the whole side on the plank skin side down and dress it with sliced lemon salt and pepper.  I picked some wild fennel in the... »

whistle dog

Friday, May 14, 2010
By Matt Rissling
whistle dog

Ingredients 2 hot dog buns 2 hot dogs, split almost in half lengthwise 4 slices bacon, fried until a bit crisp 2 slices processed cheese, halved 4 teaspoons sweet pickle relish 2 teaspoons onions, minced Directions Grill the hot dogs split side down for a minute or two. Toast the bun on the high rack of the grill.... »

mole de olla

Monday, January 4, 2010
By Berenice Balbuena
mole de olla

1 ½ kg short ribs 6 pasilla chillies, without veins and seeds 6 guajillo chillies, without veins and seeds 6 ancho chillies, without veins and seeds 5 ripe roma tomatoes ripe 3 garlic cloves ¼ onion salt pepper beef stock Put all ingredients in a pot (except the ribs) and cover with water. Simmer until... »

orange glazed scones

Tuesday, December 15, 2009
By Matt Rissling
orange glazed scones

2 cups unbleached flour, plus more for rolling berries 1 Tablespoon baking powder 1 teaspoon salt 1/3 cup sugar 1/4 cup unsalted butter, chilled and cut in chunks (salted is fine) 3/4 cup buttermilk or cream (not milk) 1 egg 2 cups fresh blueberries (or frozen, or other berries) Preheat oven to 400 degrees.... »

cranberry chutney

Wednesday, December 2, 2009
By Jill Thomas
cranberry chutney

In a saucepan heat: 1 cup apple juice When juice is hot add… 4 cups fresh cranberries (frozen) Cook cranberries in the apple juice until they start to break up then add and cook for a ½ hour stirring often until thick… 1 cup raisins 1 teaspoons cinnamon .5 teaspoons ground cloves .5 teaspoon... »

potato souffle

Wednesday, December 2, 2009
By Matt Rissling
potato souffle

Yield 14 3lb Yukon gold potato, cooked, mashed, kept warm 6oz butter, melted 4oz cream, warm 6 egg yolks 1oz fresh chopped herbs (parsley, thyme, rosemary) salt & pepper to taste 6 egg whites, whipped stiff Method: Cook potatoes, weigh three pounds and pass through ricer. Add cream, butter, herbs, seasoning, and then yolks.... »

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