I arranged the recipes for each of these three dishes separately so make sure and read through to decide when to make what according to your preference. Remember to look for responsibly farm raised fish when wild is not in season or available. Fresh is always better if you can get it. Some coastal seafood markets will overnight to you and you can find them online.
What You’ll Need…
For fish…
Fresh salmon filet – skin removed (plan for about 6 oz per person)
1 tsp Extra virgin olive oil
1/2 tsp fresh cracked pepper
Prepare grill and bring to medium high heat…
Wash fish and pat dry.
Coat fish very lightly with 1 tsp olive oil and sprinkle lightly with black pepper.
Grill fish on one side for about 3 minutes then flip and grill for 2 until medium rare on inside.
Remove fish and cover loosely with a sheet of tin foil. It will continue to cook a bit after removing so be careful not to over cook.
Serve with reduction sauce spooned over top.
For reduction sauce…
1 pint fresh blueberries
1 tbsp fig infused balsamic vinegar
1/2 tsp sugar
2 tbsp butter
1 tsp finely chopped shallots
1/2 cup red wine
First…
In a small pot melt butter over medium heat…
Add shallots and stir for 1 minute.
Then add sugar, vinegar, wine and blueberries.
reduce to medium low and simmer for 30 minutes stirring occasionally.
Set aside to cool and serve over fish.
For risotto…
1 1/2 cups arborio rice
1 tbsp butter
48 oz chicken or vegetable stock
8oz crimini mushrooms (sliced)
1/2 medium onion (chopped)
1 cup red wine
1/2 cup grated parmesan cheese
1/2 lemon
First…
Warm chicken or vegetable stock and red wine in a pot over medium low heat and have a ladle handy.
Next…
In a large skillet over medium heat, add sliced mushrooms and stir occasionally until cooked. They will produce enough liquid of their own to cook in and no oil or butter is necessary. Once cooked transfer to a bowl and set aside.
Next…
Add butter to skillet and melt.
Then add dry arborio rice and stir in pan (so as not to burn) and continue to stir until rice is toasted (about 2 to 3 minutes)
Ladle about a cup of warm stock over rice and stir. Continue to stir on and off until liquid is absorbed.
Repeat this process continuously adding 1 ladle of liquid at a time and stirring until rice is cooked “al dente” (tender with a slight firmness to bite), then reduce heat to low.
Next…
Add mushrooms and parmesan cheese and stir. Squeeze lemon over top and serve hot.
For salad…
2 heads of fresh chilled romaine lettuce (washed and cut)
Caesar dressing…
1/2 cup grated parmesan cheese
1/2 cup extra virgin olive oil
juice of half a lemon
1 tsp fresh finely chopped garlic
1/2 tsp worchester sauce
1 tsp mayonaise
salt and pepper to taste
1 tsp finely chopped anchovies (optional)
croutons
To make…
Mix ingredients for dressing well and in a large bowl, toss desired amount with chilled cut lettuce and croutons.
This caesar salad recipe was shared with me by one of my oldest friends and bandmates, Stanton Langley, from Birmingham, AL. He is a great cook and has perfected the recipe over the years. I think you will enjoy it. It does not call for a raw egg like classic caesar dressing does but if you want to add one then by all means do. It does however, call for anchovies. I am not very interested in eating anchovies alone but chopped up very finely and in the dressing it adds a great flavor. You may want to start with a smaller amount of anchovy and add to suit your taste.
© Ken Johnson Hillbilly Supper Club 2017
Hillbilly Supper Club 