Jan Norris: Food and Florida

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Let’s Eat! Jeremy Hanlon Gives Us Easy Recipes for Salmon, Pear Salad and Fast Beef Stew

December 3rd, 2010 · No Comments

Editor’s Note: Chef Jeremy Hanlon, “The Fresh Chef” – a personal chef and creator of myfreshchef.com – a meal-delivery service utilizing fresh market-to-table foods, shares his ideas for fast recipes. Hanlon will prepare these dishes on air Saturday, Dec. 4, on CBS 12 Good Morning South Florida during their 5, 6 and 9 a.m. hours. The cooking segment generally airs around :20 past the hour.

Chef Jeremy Hanlon

By Jeremy Hanlon, guest columnist

After hearing about the cold wave coming, I created the following recipes for CBS-12 Good Morning South Florida segments. They fit the “fresh, fast, and affordable” recipes that most home cooks can do, especially during the busy holiday season. No need to resort to fast food that’s not so healthy when you can get tasty and fresh meals on the table in minutes, really!

Winter Salad of Pears, Plum and Pistachio

  • 2 pieces Belgium endive – core removed and sliced thinly lengthwise
  • 2 heads Bibb lettuce – core removed and sliced thinly lengthwise
  • 2 Bosc pears – cored, halved and each half sliced into fourths
  • 2 teaspoons granulated sugar (optional)
  • 2 California red plums – cored, halved and each half sliced into thirds
  • 1 cup cooked green beans, sliced into thirds
  • ½ cup dried cranberries
  • 1/3 cup freshly squeezed orange juice (grate the rinds before discarding for other uses)
  • 2 tablespoons balsamic vinegar
  • ¾ cup salted pistachios
  • Olive oil, salt and pepper to taste

Rinse endive and Bibb lettuce after slicing. Dry and reserve. Combine the orange juice and cranberries and allow to macerate. Toss the sliced pears with sugar.

Heat a large sauté pan with 2 teaspoons of olive oil on medium heat. Add pears and sauté for 2 minutes. Allow the sugar to caramelize and add sliced plums. Sauté together for an additional minute.

Pour cranberries-orange juice mixture, balsamic vinegar and green beans in pan. Combine well and remove from heat. Pour pan liquid into a bowl with lettuce and season with salt, pepper and 1 tablespoon olive oil.

Place lettuces on plate, surround with fruit and green beans and top with salted pistachios. Serve while ingredients are still warm.

Makes 4 sevings.

Crispy Salmon with Horseradish and Apple-Cabbage Slaw

  • 4 6- to 8-ounce filets of salmon, skin removed
  • ¼ Cup Wondra (gravy) Flour or all-purpose flour
  • ¾ Cup horseradish – freshly grated
  • 1 lemon – grated zest only
  • For the slaw:
  • 2 Gala apples, small dice with skin on (you can substitute your favorite red apple)
  • 1 Vidalia onion, thinly sliced
  • 2 cups Napa cabbage, shredded or thinly sliced
  • 1 tablespoon spicy brown mustard
  • ¼ cup chicken stock ( use water as substitute)
  • 3 radishes, sliced very thin
  • Olive oil, salt and pepper to taste

Preheat oven to 350 degrees. (Tip: If you are only cooking the salmon in oven I recommend using a small convection or toaster oven to save energy. Otherwise, bake something while oven is hot to maximize energy use.)

Season one side of the salmon filets with salt and pepper and dust seasoned side with Wondra flour. Heat large sauté pan with olive oil on high heat. Place floured side down and sear for 3 minutes. (Note: Do not shake or over crowd pan – it will reduce the heat and diminish the crisp crust.)

After salmon filets are golden brown on one side, remove Salmon from pan and place on oven safe tray/dish. Spread lemon zest and horseradish over the top of the seared side and place in oven for 5 minutes to finish cooking. (Tip: For well-done salmon cook in oven for 8 to 10 minutes.)

Using the same sauté pan you seared salmon in; add onions and apples and place on medium heat. (Tip: You should have enough of the natural salmon oil in pan already – use it! It adds great flavor). Season with salt and pepper and stir occasionally until the onions are translucent – approximately 5 minutes. Add the cabbage, mustard and stock.

Combine ingredients well and cook for an additional minute or until the cabbage begins to wilt. To plate, put Apple-Cabbage Slaw on the plate, top with salmon and some fresh radish slices on top.

Makes 4 servings.

Last-Minute Marsala Beef Stew

  • 2 pounds beef top round, cut into 1-inch cubes
  • ¼ cup all purpose flour (optional)
  • 2 cups mushrooms, coarsely chopped
  • 1 clove garlic, minced
  • 1 tablespoon fresh rosemary, minced (or use dry rosemary)
  • 1 small Vidalia onion, coarsely chopped
  • 1 cup carrots, peeled and thinly sliced
  • 1 ½ cups cherry tomatoes, halved
  • ¾ cup Marsala cooking wine
  • 1 cup beef or chicken stock (use water as substitute)
  • Olive oil, salt and pepper to taste
  • ¼ cup fresh parsley, chopped (optional)
  • Cooked brown rice for serving (optional)

Season beef with salt and pepper. Heat a large sauté pan over high heat with 1 tablespoon olive oil. If using the optional flour, combine and toss with cubed beef. (Tip: the flour will help thicken the stew when the liquid is added.) Add beef to hot pan and sauté for 2 minutes. (Tip: Try not to shake the pan too much – it will reduce the pan temperature and cause you to lose flavor from your meat. Sauté beef in batches in order to maintain proper temperature.)

Remove beef from pan and reserve. (Tip: Top round needs to be cooked quickly or braised for a very long time – so there is no in between – DO NOT LEAVE IN THE PAN AND OVERCOOK!) Add an additional teaspoon of olive oil to pan with mushrooms and rosemary. Sauté for 3 minutes. Add garlic, carrot and onion. Season with salt and pepper and continue to cook for 3 minutes. Add tomatoes. Continue to cook for an additional 2 minutes or until the tomatoes begin to break down and release their water. TASTE (important for any dish!) and adjust seasoning.

Pour Marsala wine in sauté pan. (Caution: If using a gas stove, pour wine in pan off the burner and away from flame so it does not flare up.) Allow the Marsala to reduce by a third and add stock.

Bring to a boil, add reduce heat so the liquid is simmering.  Add beef back to pan.  Allow liquid to come back to a simmer. (Tip: the flour on the beef will help thicken your broth slightly once it begins to simmer again.) Remove from heat and serve well combined with fresh parsley.

This is a great dish to serve over brown rice; the rice helps thicken the liquid as well when you pour the stew over the rice into the bowl.

Makes 4 servings.


To get more recipes or see a link to the video demonstrations of these, go to Jeremy Hanlon’s web site, www.JeremyHanlon.com/blog/

Tags: Recipes: What's Cooking!

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