58, Elgin
Former cook of the week.
Favorite celebrity chef: Jacques Pepin

Grilled Citrus Seasoned Salmon with Pumpkin Seed Mole and Sweet Corn Salsa

Mole

• 1 generous cup raw hulled pumpkin seeds
• 1/2 large white onion, sliced 1/2-inch thick (reserve other half for salsa)
• 2 jalapenos
• 6 sprigs fresh cilantro
• 2 large (3 small) Romaine lettuce leaves
• 3 1/2 cup chicken stock, divided
• 2 cloves garlic, peeled
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• Black pepper

Salsa

• 2 1/2-inch thick slices white onion
• 2 jalapenos
• 2 ears sweet corn, husked
• 1 tablspoon olive oil

Salmon

• 4 salmon fillets (6-8 ounces each), see note
• 4 tablespoons Trade East Citrus Grill Seasoning
• Olive oil

For the mole: Toast pumpkin seeds in dry heavy skillet over medium heat until first seed pops, then continue toasting for about 5 more minutes, stirring often, until seeds are lightly browned. Pour in flat pan to cool. Set aside 2 tablespoons of seeds for garnish.

Put remainder of cooled pumpkin seeds, 1 1/2 cups chicken stock and remaining mole ingredients except olive oil in blender and process to a smooth paste.

Heat olive oil in a heavy 4- to 6-quart saucepan. Pour in mole and cook over medium high heat for 10 minutes, stirring frequently. Add remaining 2 cups chicken stock and cook over medium heat 20 minutes, stirring occasionally. Pour all ingredients back into rinsed blender and process until smooth. Salt and pepper to taste; set aside.

For the salsa: Set up grill to medium high heat. Grill whole ears of corn, jalapenos and two thick slices of white onion until all vegetables are slightly charred and corn gets some nice brown caramel spots on it. Set aside to cool.

Using a wide bowl to catch everything, slice the kernels off the cobs with a sharp knife and scrape remaining pulp into the bowl. Cut off stems off the jalapenos and seed and dice; add to bowl. Chop onions; add to bowl. Stir in 1 tablespoon of olive oil, salt and pepper to taste.

For the salmon: Heat grill to medium high heat. Season each salmon filet with 1 tablespoon citrus seasoning mix. Let rest for 10 minutes before grilling. Lightly drizzle olive oil on fish. Grill fish, skinless side side down first, 3-5 minutes, then flip fish and cook to desired doneness, about 7-10 minutes.

To assemble: Ladle about 3/4 cup mole into rimmed plate or wide, shallow bowl. Lay salmon on top of mole. Top each filet with 3 to 4 tablespoons salsa. Garnish plate with one sprig of cilantro and a few reserved pumpkin seeds.

Serves four.

Cook’s note: Either skin on or skinless filets can easily be used in this recipe. I prefer leaving the skin on in order to control the final cooking of the fish without being concerned about the fish sticking to the grill. The skin easily slips away from the fish before plating.

Polenta "Lasagna" With Brussels Sprouts and Black Swan Barbecue Sauce

• 3-4 tablespoons olive oil
• 2 cups Black Swan Barbecue Sauce (divided)
• 1 lb. Brussels sprouts halved
• 2-3 cups shredded mozzarella
• 1 lb. ground beef
• Salt and pepper to taste
• 2 pkg. pre-made polenta rolls (in plastic package)

Halve Brussels sprouts lengthwise, Saute, leaving them cut side down, in a non-stick skillet with 2 tablespoons of olive oil over medium heat, until they caramelize to a rich, nutty brown, Add one-half cup of water to skillet, cover and cook over low for approximately 10 minutes, Do not overcook. You want to retain some texture In the sprouts, Drain and transfer sprouts to food processor or chop by hand to a medium-to-rough dice.

Wipe skillet clean with paper towel, return to medium heat and saute ground beef in remaining one tablespoon of oil to brown. Drain excess fat. Reduce heat to low and add 1 cup of Black Swan Barbecue sauce to pan and stir with meat.

Add sprouts to same pan to blend flavors and salt and pepper to taste. Turn off heat.

Slice polenta length wise in 1/4" thick slices to create "lasagna noodles"*. In 8" by 8" oven-safe glass pan put one layer of polenta "noodles' overlapping slightly. Top with 1 1/2 cups of meat/sprout mixture followed by 1-cup mozzarella. Repeat polenta step and meat/sprout step. Add generous ½ cup Black Swan Barbecue Sauce over meat/sprout mixture and top with 1 cup mozzarella.

Cook in 400-degree oven for 20 minutes until nicely browned and bubbling. Allow to rest tented loosely with foil for fifteen minutes. Serve with additional Black Swan Barbecue Sauce on the side.

* Though this can be done with a sharp knife, I find the easiest way to accomplish this is with a wire-type cheese cutter with roller. It allows you to cut thin. even slices to create the "noodle".

53, Palatine
Former cook of the week.
Favorite cooking show: "Chopped"

Citrus Salmon with Truffle-Perfumed Rice and Stir-fried Veggies with Roasted Pumpkin Seeds

Rice

• 2 cups water
• 1 cup of basmati rice
• 2 teaspoons truffle salt (or 1 1/2 teas. regular salt) 1 tablespoon olive oil

Salmon

• 4 salmon fillets (roughly 1/2 pound each piece)
• Trade East Citrus Grill Seasoning
• 1 orange, zest and juice
• 1 lemon, zest and half the juice
• 3 small white onions (fresh young onions), sliced very thin
• 1 teaspoon honey
• 1 tablespoon olive oil
• Salt to taste

Vegetables

• 20 asparagus spears (thin, fresh, wild ones work best) use the top 2 inches
• 2 zucchini (preferably 1 green, 1 yellow), (thinly sliced)
• 1 can (16 ounces) sweet corn, drained
• Roasted pumpkins seeds (see note)
• 1 tablespoon cooking oil (preferably sesame oil)

For the rice: Put the water in a saucepan to boil.

In a skillet, heat the oil over medium-high heat and toast the rice; stir several times, then add the boiling water. Add the truffle salt. Cover the pan turn down to low heat and cook until the rice is tender, 10-12 minutes. Remove from heat and let sit with the cover on for 10-15 minutes; set aside.

For the salmon: Rub the salmon with the seasoning. Put a spoon of olive oil in a non-stick skillet, when the oil is hot, place the salmon in the pan, let cook for 3 or 4 minutes on each side on low heat. Add the onions, and let cook for 2 to 3 minutes, stirring occasionally. Add the honey, zest and juice of the lemon and orange and let cook together for 2-3 minutes or until the juice is reduced. Remove from heat, and rest 3-5 minutes before plating.

For the veggies: Heat oil in skillet, stir-fry asparagus sprinkle with some of the citrus seasoning while cooking. Drain and remove from the pan, put in a bowl and set aside. Repeat process with the zucchini, let cook for 2 to 3 minutes, drain add to the bowl, set aside. Repeat again with the corn. When all the veggies are cooked, combine all in the bowl, stir, and sprinkle with roasted pumpkin seeds.

To plate: Divide rice between four plates. Put fish on top with some of the onion and sauce. Serve veggies on the side.

Serves four.

Fish & Fruity Cuban Sofrito Gnocchi with Tuna Meatballs and Mango Sauce

Tuna Meatballs

• 1 tube (8-count) refrigerator biscuits
• 3 cans (5 ounces each) tuna, well-drained
• 2 eggs
• 2 tablespoons chopped Italian parsley
• Grated peel of 1 lemon or 2 limes
• 1/2 teaspoon lemon pepper
• Salt to taste
• Oil for frying

Mango Sauce

• 1 lime, juiced
• 1 mango (about 240 grams) peeled and cut in cubes)
• 1 teaspoon grated fresh ginger root
• 1/2 medium onion (chopped)
• 1/2 fresh chopped jalepeno (use 1/4 for less kick, more for more kick)
• 1 clove garlic, chopped
• 1/2 a cinnamon stick
• 1/2 cup sugar
• 1/4 teaspoon dry mustard
• Salt to taste

Sofrito gnocchi

• 1 pound fresh gnocchi
• 12 ounces Old Havana Foods Sofrito
• 1/2 pound cherry tomatoes, halved
• 1 red or yellow or orange pepper (chopped in small square pieces)
• 1 clove garlic
• Olive oil

Heat the oven to 350 degrees.

Prepare the biscuits according to directions. When cool, grind into breadcrumbs; set aside.

Put the drained tuna in a large bowl; mix with enough bread crumbs that the mixture sticks together. Add the eggs, parsley, grated citrus peel and lemon pepper. Mix until a workable consistency that can be easily formed into balls. (If the mixture is too soft, add more bread crumbs, if too thick add a couple tablespoons of white wine or another egg). Roll mixture into golfball-sized balls, flatten with palm so they are not round (this helps the cooking process).

Put 1/4 inch of oil into a frying pan and cook tuna balls on each side until golden brown.

For the sauce: Combine all sauce ingredients in a saucepan, cook until boiling, lower the heat and cook on a low flame until sauce is thick but still liquid.

For the gnocchi: Prepare the gnocchi according to package directions. While the gnocchi cook, in a separate fry pan, stir fry garlic until brown, add cherry tomatoes (cut in half), cook for 5 minutes, add the peppers, mix and remove from heat.

When cooked, drain the gnocchi, return it to the pan it was cooked in, pour the sofrito over the gnocchi and stir to coat, then put the gnocchi into the pan with the tomatoes and peppers, mix and saute for 2 to 3 minutes.

Serve with a side salad of Radicchio & Mango tossed with a vinaigrette dressing.

Serves four.

Cook’s note: The tuna meat balls and sauce can be prepared the day before and warmed prior to serving.