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Chef Drew Lopez --- Pistachio Bar and Grille |
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Chef Drew Lopez from Pistachio Bar and Grille stopped by the 69 News kitchen on Friday, January 18 to cook up some of his favorite recipes.
Glazed Salmon
Ingredients: 8 oz salmon 3 oz honey 4 oz apple cider shallots (finely diced) salt & pepper to taste Pan sear salmon filet in 1 tablespoon of olive oil. Remove from pan. TO MAKE THE GLAZE: Sautee shallots in one tablespoon olive oil until translucent and soft. Add honey, apple cider, salt and pepper and reduce to half. Set aside. Serve with white rice (place rice in a martini glass, fill up and turn upside down to make a mound in the shape of the glass) Put salmon tilted on the rice mound; top with the glaze. Put wilted spinach (about 5oz) on the side of the salmon. Top with a slice of a cooked medium beet (or a baby beet) and two sprigs of fresh rosemary.
Balsamic Vinaigrette (makes 2 quarts) Ingredients: 2 tablespoons minced shallots 2 teaspoons minced garlic 5 cups olive oil 2.5 cups vinegar balsamic 2 teaspoons salt black pepper to taste Place all ingredients in a hand blender or processor and mix together. After all ingredients are mixed, add the olive oil in a stream.
Pistachio Chopped Salad
Ingredients: 1/2 chicken breast grilled and cubed black olives 1 oz mozzarella cheese in 1/2 inch cubes 1 oz swiss cheese in 1/2 inch cubes 1.5 cupts romaine, boston, and radicchio chopped into 1/2 inch cuts 1 roma tomatoe chopped into 1/2 inch cubes 1/4 red pepper roasted and cut into strips 1 oz cooked chick peas 1 teaspoon capers 1 oz chopped scallions 2 tablespoons pistachios 1/4 cup vinaigrette balsamic All ingredients should be cut into about 1/2 inch sizes. Mix and toss all ingredients with dressing. This is supposed to look like a "chopped" salad, like all the ingredients were chopped up.
Spaghetti with toasted bread crumbs and Italian parsley
Ingredients: 1/4 cup virgin olive oil 1/8 cup bread crumbs 1 teaspoon minced garlic (raw) 1/2 lbs pasta (spaghetti) 8 quarters of artichokes (quartered and roasted) 1 tablespoon extra virgin olive oil 1 teaspoon cheese, parmesan whole 1/2 teaspoon salt & pepper 1 tablespoon butter Saute artichokes, garlic in olive oil. Add pasta, salt & pepper, and parmesan. Toss with prepped bread crumbs. Drizzle plate with extra virgin olive oil. Add chicken stock if it seems dry.
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