Page 104 - SFC - V15

For the Chile Purée:
• Remove seeds and stems from all dried chiles and save the seeds. Toast chiles in a dry skillet set to med-high heat until they start to blacken but not burn. When the chiles are toasted place them in a bowl and cover chiles with boiling water. Let soak for 30 minutes. While the chiles are soaking toast chile seeds in the same skillet until they begin to blacken then add to soaking chiles. After 30 minutes transfer chiles to blender, add enough of the soaking water to facilitate blending and create a smooth puree. Strain chile purée into another bowl to remove pieces of skins and seeds. Set chile purée aside.
For the Seasoning mixture:
• Cook onion and garlic in a dry skillet on med-high heat, stirring occasionally until charred in spots and remove to a large bowl. Toast almonds, peanuts, cinnamon stick, black peppercorns, cloves, allspice berries, pecans and pepitas, stirring occasionally until browned in spots then add to the seasoning mixture
Pan Roasted Salmon with Green
Goddess Dressing Serves 4
Wine Recommendation: Founder’s Reserve Legacy Chardonnay
Green Goddess dressing was created in San Francisco in 1920 at the Palace Hotel in honor of the British actor George Arliss who was starring there in a play called e Green Goddess. You’ll have enough vinaigrette and Green Goddess dressing left over to use for other salads. is rich dish would be wonderful with the equally rich Founder’s Reserve Legacy Chardonnay.
Salmon:
4 cups mixed Savory Greens such as frisée, cress, arugula, mustard (gently packed)
Lemon Vinaigrette (recipe follows)
4 Salmon Fillets, skin on 6 – 8 ounces each and about 1 inch thick Olive Oil
Sea Salt and Pepper, freshly ground
1 medium Avocado, divided
Green Goddess Dressing (recipe follows)
Lemon Vinaigrette:
Makes a generous cup
2 tbsp Shallot, nely chopped
6 tbsp Seasoned Rice Vinegar
2 tbsp fragrant Honey or to taste 4 tbsp fresh Lemon Juice
4 tbsp Olive Oil
Green Goddess Dressing:
3/4 cup Mayonnaise
1/4 cup Sour Cream
4 (or more) Anchovy Fillets packed in oil, drained and chopped 3 tbsp Chives, chopped
2 tbsp Parsley, chopped
1 tbsp Capers, drained and chopped
2 tsp Lemon Zest, nely grated
Sea Salt and Pepper, freshly ground
Drops of fresh Lemon Juice
102
www.sanfranciscocuisine.com The Premier Culinary Guide to Fine Restaurants and Wineries San Francisco Cuisine Volume XV
bowl with onions and garlic. Heat 2-3 T of oil in skillet until smoking, add raisins and prunes and cook until raisins plump up and change color. Remove raisins and prunes and add to the seasoning mixture. Place bread in same skillet with more oil if needed and cook until browned, add to seasoning mixture. In same skillet with more oil if needed, fry diced plantain until brown and add to seasoning mixture. Fry sesame seeds in the same skillet at low heat, with constant stirring until lightly browned. Grind sesame seeds to paste in a bowl and add to
the seasoning mixture. Purée seasoning mixture with 2 cups of chicken stock until smooth. Strain mixture into a bowl.
For the Tomato mixture:
• Char tomatoes and tomatillos over a grill or in a dry skillet set to med-high until skins are blackened in spots. Dice tomatoes and tomatillos and purée in a blender with the thyme, oregano, epazote and 1⁄2 cup chicken stock. Strain purée and set aside.
For the Chicken
• Heat 2 tablespoons of vegetable oil in 5-6 quart heavy pot until shimmering; add all chile purée (watch for splattering). Cook until purée is reduced by one third or so while stirring. Stir in tomato purée and cook for 8-10 minutes stirring until slightly reduced and thick. Stir in seasoning mixture and cook for 10 minutes while stirring. Stir in 1 cup of chicken stock and cook for 15-20 minutes with stirring. Add Mexican chocolate and stir until melted. Toast an avocado leaf brie y over ame or in a skillet and add to pot. Add 4 cups of chicken stock and simmer with stirring until molé reaches desired thickness (Molé should be at least thick enough to cover the back of a spoon). Season to taste with salt.
To Serve:
• Spoon molé over chicken, serve with rice and J. Lohr Estates Wild ower Valdiguié or J. Lohr Hilltop Cabernet Sauvignon. Molé can be prepared a day in advance and refrigerated.
Recipes