I came home from a business trip Saturday night to find my guy having planned meals for every night this week.  How great is that!!?

For dinner last night, he prepared salmon on the grill with this really great glaze on it that was inspired by a recipe by Bobby Flay.  He reserved some of the glaze and drizzled it over steamed green beans for a tasty and simple side dish.

Ingredients:

• 3 Tbsp. brown sugar
• 1 Tbsp. maple syrup
• 2 Tbsp. butter
• 1/4 cup Dijon mustard
• 2 Tbsp. soy sauce
• 2 Tbsp. olive oil
• 1 Tbsp. finely chopped ginger
• Vegetable oil
• Salt and pepper
• 2 salmon fillets, 6 ounces each

Directions:

1. In a small saucepan over medium-high heat, melt the brown sugar, maple syrup and butter. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger.  Let cool.
2. Preheat grill to medium heat.  Brush salmon skin with vegetable oil and season with salt and pepper to taste.  Place the salmon skin side down on the grill. Brush some of the glaze over the salmon fillets.  Grill for 10 to 12 minutes to medium doneness, with the lid of the grill closed.

Serves 2.

Notes:  You’ll have some glaze leftover.  Brush additional glaze over the grilled salmon and drizzle over steamed vegetables or boiled potatoes.

Those of you who follow my blog have read about the tasting menu dinners I sometimes host at my home.  This weekend, I decided to do a four-course fish and seafood tasting menu dinner for two featuring some fresh produce and herbs from my garden.

Here are the dishes I served:

Lump Crab & Yellow Tomato Coulis Shooter

Course #1:  Yellow Tomato Coulis and Lump Crab Shooter

I have beautiful yellow tomatoes ripening in my yard that I absolutely love.  They are sweet and fresh and simply delicious.  For this easy starter, I pureed a couple medium yellow tomatoes with excellent olive oil, a few basil leaves, sea salt and freshly cracked pepper in a food processor.  I served about ¼ cup of this golden elixir in a shot glass topped with a tablespoon of lump crab meat and a tiny basil leaf.

Scallop Crudo

Course #2:  Scallop Crudo

I love crudo (“raw” in Italian) dishes in the summer.  In essence, crudo dishes feature raw fish or seafood ‘cured’ in citrus juice, olive oil, salt and sometimes vinegar.  For those who are not fans of raw fish or seafood, this preparation allows the seafood or fish to cook in the acidic liquid, so give it a try!

I sliced large scallops thinly then cured the slices in a combination of orange and lime juices, a splash of red wine vinegar, sea salt, top quality olive oil, thinly sliced Thai chilies and fresh cilantro leaves.  Absolutely fabulous!

Lobster Tail Risotto

Course #3:  Lobster Tail Risotto

Risotto is uber popular at my home, so knew I had to prepare it for this special meal.  I grilled a 10-ounce lobster tails for 5 minutes, then removed from the shell and sliced carefully.  I made risotto with tons of butter, olive oil, elephant garlic and yellow onion, and then topped the luscious concoction with the lobster tail slices.  Not a bad dish!

Fish Three Ways

Course #4:  Fish Three Ways

I love the idea of serving three fish dishes on one plate. I opted for cod, salmon and yellow fin tuna – pale white to deep red fish.  The cod was marinated in sesame oil, miso and ponzu then lightly sautéed and served over steam soy beans.  The salmon was Dijon mustard and maple syrup-glazed and grilled on a cedar plank then served over leftover glaze.  The tuna was marinated for a short while in steak sauce then grilled to medium rare and served over Taboule salad.  Great flavor and visual contrasts!

Doing this type of meal for two people or six people isn’t difficult.  One needs to make a list of the dishes and accompaniments to be served, make as many of the dishes in advance (or at least prep the dishes) as possible and know what you’ll plate everything on!

Let me know if you try your own tasting menu dinner – cheers!

Veronique

Gnocchi with Butternut Squash

Need some inspiration for a romantic meal this Valentine’s Day (or any old day)?  Thought I’d share some of the recipes I’ve made recently that have earned me rave reviews.

5 recipes to treat your Valentine to:

1. Gnocchi with Butternut Squash and Bacon in Sage and Danish Blue Cheese Sauce
2. Porcini Mushroom and Lobster Macaroni and Cheese
3. Ragu alla Bolognese (Bolognese Sauce)
4. Grilled Salmon in Grape Leaves
5. Red Velvet Cake with Chocolate-Covered Strawberries

Whichever dish you decide to prepare for your loved one(s) this Valentine’s Day, I hope your meal is paired with love.

Veronique

Nobu Black Cod

For those of you who’ve been fortunate enough to dine at Nobu: you’re welcome for this recipe!  For those of you who haven’t: enjoy!

Ingredients:

• ¾ cup Mirin
• ½ cup Sake
• 2 cups White miso paste
• 1 cup Sugar
• 4 Black cod fillets, ½ lb. each
• 4 Hajikami stalks

Directions:

Bring mirin and sake to boil in saucepan over high heat; boil 20 seconds to evaporate alcohol.

Reduce heat and add miso paste. Stir, increase heat and add sugar, stirring until dissolved. Cool.

Pat cod fillets dry and coat with miso mixture. Marinate 2 to 3 days, refrigerated.

Lightly wipe off miso but do not rinse. Put under broiler or hot grill until surface browns. Remove to preheated 400F oven and cook until done.

Place fish on plates and garnish with hajikami and miso mixture

Yield: 4 servings

• 4 Large grape leaves, fresh or in brine (if in brine, drain and rinse well)
• 2 Salmon filet, 8 oz each
• 2 Teaspoons, red wine vinegar
• 2 Tablespoons, vegetable oil
• 1 Teaspoon, lemon juice
• 2 Slices of lemon, cut in halves
• 1/2 Teaspoon, garlic salt
• Salt & pepper
• Non-waxed dental floss or thin kitchen twine

Step 1:  If using fresh grape leaves, remove stems and blanche in boiling water for 1 minute. Remove from water and pat dry with paper towel.

Step 2:  Lay two grape leaves on a work surface so that stems are facing each other and leaf edges are facing opposite directions, slightly overlapping.

Step 3:  Place one salmon filet long ways over the grape leaves.  Sprinkle each filet with 1 teaspoon red wine vinegar, salt, pepper and 1/4 teaspoon of garlic salt.  Place 2 half lemon slices on each salmon filet.

Step 4: Wrap the overhanging grape leaves over the salmon to completely cover it and to form a tight packet.  Using dental floss or twine, tie 3 times across each packet to secure the grape leaves.  Rub 1 tablespoon over the packet to coat.  Repeat steps 2 through step 4 for second filet.

Step 5:  Heat grill on high.  Place both salmon packets on the grill and turn heat to medium.  Cook 4-5 minutes on each side.  Remove from grill and let stand 2 minutes.

Step 6:  Remove floss or twine and discard.  Open each packet by peeling back the grape leaves.  Discard the grape leaves.  Squeeze 1/2 teaspoon of lemon juice over each filet and serve.

Serves 2.

Horseradish crust:

• 2 tbs. Butter
• ¾ tsp. Fresh thyme, chopped
• 1 tbs.  Italian parsley, chopped
• 1 tbs.  Dijon mustard
• 2 tbs.  Horseradish, drained but not dry
• ½ cup plus 2 tbs.  Bread crumbs

Salmon fillets:

• ¼ cup olive oil
• 4, 7-ounce salmon fillets, skin removed

Crust:

Blend together butter, thyme, parsley, mustard and horseradish.  Fold in breadcrumbs.  Season with salt and pepper.

Salmon:

Preheat over to 400 degrees.  In an over-proof skillet large enough to hold the fillets in one layer, heat oil over medium-high heat.  On the non-skin side of the fillet, spread a thin layer of the crust, pressing well to make it adhere.  Place salmon crust-side down on the skillet and cook about 1 minute.

Carefully turn salmon over and place pan in middle of the oven.  Cook 5 or 6 minutes.

4 Servings.

Mirin ¾ cup
Sake ½ cup
White miso paste 2 cups
Sugar 1 cup
Black cod fillets, ½ lb. each 4
Hajikami stalks 4

1. Heat mirin and sake to boil in saucepan over high heat; boil 20 seconds to evaporate alcohol.

2. Reduce heat and add miso paste. Stir, increase heat and add sugar, stirring until dissolved. Cool.

3. Pat cod fillets dry and coat with miso mixture. Marinate 2 to 3 days, refrigerated.

4. Lightly wipe off miso but do not rinse. Put under broiler or hot grill until surface browns. Remove to preheated 400F oven and cook until done.

5. Place fish on plates and garnish with hajikami and miso mixture

Yield: 4 servings

From “Nobu: The Cookbook,” Nobuyuki Matsuhisa (Kodansha International, 2001)