"Recipes from the Chef's Kitchen"

Show 733

DISH + drinks

The River Inn
924 25th St. NW
Washington, D.C. 20037
202-338-8707


Peggy Thompson - Executive Chef


 Tequila Cured Salmon
Curing the Salmon
Ingredients:
1)   1 side of Salmon
2)   4 1/2 cups Salt
3)   4 1/2 cups Sugar
4)   2 to 3 tsp. Taco Seasoning
5)   1 tsp. Cumin
6)   1/2 Lime - juiced
7)   1/2 bunch Cilantro - chopped
8)   1/2 cup Tequila
9)   3/4 cup Extra Virgin Olive Oil

Preparation:
1)   Mix the salt and sugar together with your hands.
2)   Lay half of that mixture in a pan and place the salmon on top.
3)   Sprinkle the salmon with some taco seasoning and cumin.
4)   Squirt the juice of the lime over the salmon.
5)   Drizzle with tequila and Extra Virgin Olive Oil.
6)   Sprinkle the chopped cilantro on top.
7)   Place the remaining salt/sugar mixture directly over the salmon.
8)   Drizzle a little more Extra Virgin Olive Oil over the top.
9)   Cover with parchment paper and another pan.
10) Place havy cans or a cast iron skillet in pan to weigh down.
11) Flip salmon over after 2 days and continue during for another day or two.
12) Salmon is cured when the top has formed somewhat of a crust.

Assembly of the Tequila cured Salmon Taco Bowl
Ingredients:
1)   Jicima
2)   Salsa Fresca...composed of chopped Tomato, chopped Red Onion, chopped
       Cilantro, chopped Chili Peppers, Lime Juice, Tomato Juice, Salt and Pepper
3)   Taco Shells (corn tortilla)
4)   Creme Fraiche or Sour Cream
5)   Cilantro for garnish
6)   Chili Pepper for garnish
7)   The cured Salmon
8)   Hot oil.

Preparation:
1)   Thinly slice the Jicima.
2)   Toss the jicimi with salsa fresca.
3)   Place a corn tortilla in hot oil and press into center with a ladel to form a bowl.
4)   Fill the taco bowl with the jicima and salsa fresca.
5)   Slice 3 pieces of the cured salmon and then thinly slice into strips.
6)   Garnish the taco bowls with the cured salmon.
7)   Drizzle with creme fraiche and then place the chili pepper and cilantro on top.


Herb Crusted Lamb Chops

Ingredients:
1)   New Zealand Lamb Rack of Lamb
2)   1 tsp. chopped fresh Thyme
3)   1 tsp. chopped fresh Rosemary
4)   Japanese Breadcrumb (Panko or fresh Breadcrumb)
5)   Dijon Mustard
6)   Baby Arugula
7)   Granny Smith Apple
8)   Champagne Vinaigrette (see recipe below)
9)   Candied Spiced Pecans
10) Tomato Chutney (see recipe below)
11) Olive Oil

Procedure:
1)   Season the rack of lamb with thyme and rosemary.
2)   Brush lamb with dijon mustard and place in herbed bread crumbs to coat rack.
3)   Put in a 375 degree over and cook to desired doneness (about 6 to 7 minutes
       for medium rare).
4)   Julienne apple and toss with baby arugua and vinaigrette.
5)   Place salad on a place and cut rack into chops.
6)   Nicely fan chops around the salad.
7)   Garnish the plate with spiced pecans and tomato chutney.

The Tomato Chutney
Ingredients:
1)   20 plum Tomatoes
2)   20 Garlic Cloves
3)   2 cups Vinegar
4)   2 cups Sugar
5)   2 tsp. ground Ginger
6)   2 tbs. Salt
7)   2 tsp. Paprika
8)   1 tsp. Cayenne
9)   1 tsp. dry Mustard
10) 1 tsp. Cloves
11) 8 Star Anise
12) 1 tsp. ground Allspice

Procedure:
1)   De-seed and chop the tomato.
2)   Blend the vinegar and garlic.
3)   In a sauce pot combine all the ingredients and cook slowly until mixture is thick
       and pulpy...about 35 minutes.

The Champagne Vinaigrette
Ingredients:
1)   1 cup Grain Mustard
2)   1 1/2 cup Champagne
3)   1/4 cup Honey
4)   2 cups Olive Oil
5)   2 cups Grape Seed Oil
6)   Salt and Pepper

Procedure:
1)   Mix the ingredients together.



In the Studio Kitchen with Chef
Peggy Thompson (left) and Lindsey Gustin (right)


Good Eating!!!