Michael Chiarello's Swordfish Meatballs
INGREDIENTS:
SALSA VERDE
Makes 4 cups
- 2 bunches Italian parsley, picked and cleaned
- 3 slices (approx 2 ounces) white bread, soaked in 2 tablespoons white wine vinegar
- 12-15 cornichons
- 1/4 cup capers - rinsed
- 4-5 anchovies
- 1 3/4 cups extra virgin olive oil
- Gray salt to taste
- Freshly ground black pepper to taste
- 1 hard boiled egg
- 3 Swordfish filets, skinned and diced
- 1 cup salsa verde
- 1 egg
- 3 cups bread crumbs
- 2 teaspoons Calabrian Chili
- Salt and pepper to taste
- 1/2 cup pecorino cheese
- 1/4 cup preserved lemon, minced
- 4 cups panko crumbs
- 6 eggs, beaten (for batter)
- 2 cups all purpose flour
- 1 onion, sliced
- 4 garlic cloves, minced
- 6 anchovy filets
- 2 tablespoons capers
- 1 bay leaf
- Tomato puree, to taste
- 1 cup mayo
- 1 1/2 teaspoons Calabrian Chili
- 8 cornichons minced
- 1 tablespoon capers
- Salt and pepper to taste
- Using a vita prep blend all the ingredients together, taste for seasoning and adjust consistency if need be.
- Toss the swordfish in the salsa verde and sauté in hot sauté pan with olive oil until medium rare.
- Place into large stainless steal bowl, let cool.
- When cool, using your hands, squeeze the swordfish into small pieces.
- Add egg, bread crumbs, chili, salt & pepper, cheese, lemon, mix well & let cool.
- Once cool, portion into 25 cent size pieces, roll into round balls and refrigerate for 15 minutes.
- Pass the fish balls through the flour, eggs and then panko crumbs.
- Place in pan to cook until done.
- Sauté onion and garlic for seven minutes in extra virgin olive oil.
- Add anchovies, capers, bay leaf, tomato, and sauté.
- Mix ingredients together and serve with Swordfish Meatballs.
Michael Chiarello is an award?winning chef, Emmy-winning Food Network host, tastemaker behind the NapaStyle retail company, highly rated vintner, and noted cookbook author. Throughout his career, Michael has combined his Southern Italian roots with Napa Valley living to pioneer culinary and lifestyle trends. Michael's ongoing endeavors inspire friends and family to gather around the table and create meaningful traditions in their own lives. Michael incorporates his personal passion for seasonal, sustainable living, into all that he does. From the growers that he supports as chef and owner of Bottega Napa Valley and his product designs for NapaStyle, to his earth?friendly farming practices for his vineyards and the storylines for his Emmy?winning Food Network show, Michael shares his unique perspective on what comprises good food and healthy living in an old world lifestyle.
For more information: www.michaelchiarello.com
Hubert Keller's Salmon and Caviar
Servings: 4
INGREDIENTS:
THINLY SLICED SALMON, CAVIAR ON A MUSTARD SEED SAUCE
- 1/2lb. boneless salmon fillets with skin
- Salt and freshly ground black pepper to taste
- 2 tbsp caviar (such as White Fish Salmon or Sturgeon)
- 8 toasted baguette croutons
- 4 tbsp mayonnaise
- 4 lemon wedges
- 1tbsp old fashion mustard
- 4 branches parsley
- 1tbsp chives chopped
- 4 cherry tomatoes
- 2 drops lemon juice
- ¼ English cucumber, sliced thinly for garnish
- Salt and freshly ground black pepper to taste
- Preheat the broiler to high. Holding a very sharp filleting knife at a 30° degree angle, cut the salmon filler diagonally into 4 slices separating them from the skin. The slices should be almost as thin as smoked salmon. Season with salt and freshly ground pepper.
- Sprinkle a baking pan with 1 1/2 tablespoons of water and lay the salmon slices on top. When the broiler is hot, broil the salmon for 30 to 45 seconds, until the salmon is just opaque. Transfer the salmon immediately on a sheet pan ( to prevent the salmon from continuing to cook). cover with a plastic film wrap and refrigerate.
- Prepare the mustard seed sauce by mixing all elements with a whisk. Check the seasoning.
- On each serving plate, spread out one 1/4 tablespoons of mustard sauce, into a wide circle. Lay the salmon on top of the sauce. Garnish the center of the fish with 1/2 tablespoon caviar. Then around the plate, decorate attractively with baguette croutons, lemon wedge, parsley, cherry tomato and the few slices of cucumbers.
Chef Hubert Keller's magical cooking reflects the many influences of the places he has lived; from his native Alsace with its legendary soups and stews to San Paulo, Brazil where the cuisine pulsates with exciting and bold flavors; to his long-time home in San Francisco where he is a leader of the city's culinary revolution; and finally to Las Vegas where he has pioneered a whole new concept of burger dining that has garnered worldwide recognition. The programs were filmed on location in a stunning vineyard kitchen in Northern California and also in the kitchens of his restaurants: Fleur de Lys, The Burger Bar, and SLeeK steakhouse.
For more information: www.hubertkeller.com
You can watch Chef Chiarello and Chef Keller compete with other top chefs in Bravo's "Top Chef Masters" every Wednesday at 10/9C on Bravo.
Zin 'n Ribs Party event info
Sunday, August 9th
Events and party to take place on the Pavilion Lawn and NapaStyle Yountville at:
V Marketplace
6525 Washington St.
Yountville, Ca 94599
Prices: $30 (21 and over), $15 (under 21), children 6 and under are free. ID must be shown at the door. Tickets can be purchased at http://www.napastyle.com and at the door.
Proceeds benefit Clinic Ole and Land Trust of Napa County's Connolly Ranch.
>> http://www.clinicole.org
>> http://www.connollyranch.org
Sunday August 9th from 11am-2pm:
11:30am Book & Bottle Signing
12pm Top Chef Masters Q&A
1pm Top Chef Masters Finalist Cooking Demonstration
About the Event
Chef Michael Chiarello (Bottega, NapaStyle) is hosting a reunion of Bravo's Top Chef Masters participants Hubert Keller (Fleur de Lys, Burger Bar, SLeeK Steakhouse and Ultra Lounge), Cindy Pawlcyn (Mustard's Grill, Cindy's Backstreet Kitchen, Go Fish), and Elizabeth Faulkner (Citizen Cake, Orson) at his mid-summer Zin n Ribs celebration in Yountville, California on Sunday, August 9th.
Afternoon events include a Q&A with all four participating chefs plus a demo between the two finalists, Hubert Keller and Michael Chiarello.
