David's Chili-Honey glazed Grilled Salmon with two sauces
•1 pound tomatillos, husked
•1 red onion, coarsely chopped
•8 garlic cloves, 2 chopped
•2 large jalapeños, stemmed
•1/4 cup olive oil
•freshly ground salt and pepper
•1/4 cup fresh lime juice
•1/4 cup chopped cilantro, plus sprigs for garnish
•1/4 cup honey •1 canned chipotle in adobo, chopped
•1 teaspoon ground cumin
•One 19-ounce can black beans with their liquid
•1 1/2 teaspoons pure ancho chile powder
•1 1/2 teaspoons Dijon mustard
•Four 8-ounce center-cut salmon fillets, with skin
•Sour cream, for serving
Step 1 - Roasting vegetables
Preheat the oven to 375°. Spread the tomatillos on a roasting pan along with half of the onion, the 6 whole garlic cloves and the jalapeños. Toss with 2 tablespoons of the oil and season with salt and pepper. Roast for about 35 minutes, until tender.
Step 2 - Tomatillo Sauce
Transfer the vegetables to a blender and puree until smooth. Add the lime juice, chopped cilantro and 2 tablespoons of the honey and pulse to blend. Season the tomatillo salsa with salt and pepper and transfer to a bowl. Rinse out the blender.
Step 3 - Mole’ Sauce
In a medium saucepan, heat another 2 tablespoons of the oil. Add the chipotle, cumin, chopped garlic and the remaining onion and cook over moderate heat, stirring occasionally, until the onion is softened, about 5 minutes. Add the beans with their liquid and 1/4 cup of water and cook over low heat for 15 minutes. Transfer the black bean mixture to the blender and puree until smooth. Season the sauce with salt.
Step 4 - Honey Chili Glaze for salmon
Combine the remaining 2 tablespoons of honey with the ancho chile powder and mustard and season with salt.
Step 5 - Grilling the salmon
Brush the salmon with oil and season with salt and pepper. Grill the fish skin side down over 3 slices of lemon. high heat until about 3 minutes. Cook the fish on the remaining 3 sides 3 minutes each. Brush the salmon with the chile-honey glaze after the second side
Step 6 - Serving
Spoon the tomatillo salsa on plates and top with the salmon. Garnish with sour cream and the cilantro sprigs and serve with the mole’ sauce.
Adam's Dark Chocolate Soufflé
•Unsalted butter, for greasing ramekins
•4 oz Dark chocolate (The good stuff. 70% cocoa solids; Gihrardelli or something nice)
•5 Large Eggs
•5 tbsp heavy cream
•4 tbsp milk
•2 tbsp and 2 tsp of sugar
•2 tbsp plain flour
•2 tbsp cocoa powder
•1/2 tsp cornstarch
Step 1 - Ramekin Prep
Grease four 6 oz ramekins completely with softened butter. Chill them in the fridge for 10 mins, and apply a second coat of butter (to insure the soufflé doesn’t stick to the dish). Grate 1/4 oz of dark chocolate and sprinkle it into each ramekin and roll the dish around ensuring that it evenly lines and coats the inside of the ramekins, before returning them to the fridge.
Step 2 - Crème Patisserie
Mix the flour, 2 tsp of sugar and cornstarch together in a small bowl. In a mixing bowl separate one egg yolk plus one whole egg and stir into broken up, retaining the extra egg white for later. Beat in half of the flour mixture to a smooth paste before adding in the rest of the flour mixture and mix well until a uniform consistency is achieved. Pour the milk and 1 tbsp of heavy cream into a heavy bottomed saucepan and bring just to the boil, before pulling it off of the heat. Add 1 oz of the dark chocolate and gradually stir in the cocoa powder. Return the pan over a medium-low heat for about 5 mins until it becomes a smooth, thick chocolatey paste. Remove the pan from the heat and set it aside, beating occasionally with a wire whisk to keep it from setting.
Step 3 - Chocolate Ganache
To make the ganache, slowly warm the rest of the heavy cream in a pan. Just before it boils, take it off the heat and add the remaining chocolate. Beat until it produces a velvety texture and gradually sprinkle in the rest of the cocoa powder and combine before allowing it to cool.
Step 4 - Egg Whites
Heat the oven to 375°F. Whisk the egg whites to soft peaks with an electric mixer. Sprinkle in the sugar as you are mixing and continue to mix until to stiff peaks form (this will give you the volume to the soufflé)
Step 5 - Combine
Mix that crème patisserie and ganache in a large bowl. Stir in 1/3 of the egg whites and mix until uniform. Carefully fold in the rest of the egg whites, a third at a time, gently rolling through the mixture with a rubber spatula, being careful not to lose any volume. Spoon the mixture into the ramekins to fill them by three-quarters, then gently press with a spoon, to make sure it fills all the gaps. Fill the dishes to the top with the remainder of the mixture, and then gently tap each ramekin against the counter top to expel any air pockets from the batter.
Step 6 - Cooking
Take a palette knife (or something with a nice flat edge) and level off the top of each dish so the mixture is completely flat. Wipe any splashes off the outside of each dish. Pinch the edge of the ramekin with your finger and run it along the inside edge of the dish making a small channel around the inside edge to further ensure that the soufflé rises nice and evenly. Bake the soufflés in the oven for 15-17 mins. The soufflés should rise by about two thirds of their original height and jiggle when moved, but also should appear be set on their tops like a good brownie. Serve them with a couple scoops of quality mint chip ice cream, and then roll over and go to sleep.