MasterChef’s Josh Marks Tells Us How to Get a Man…With Food!
Here’s one of my favorite recipes and it’s a lot easier then it sounds. I know people can get intimidated when it comes to new cooking techniques, but this one is just as easy as using a steamer for veggies or steamed buns. Just make sure you have some good ventilation in your house.
2 Salmon Filets
sea salt TT
freshly ground black pepper
2 tb fresh dill chopped
1 lemon juiced
3/4c olive oil
1/2 lb fingerling potatoes halved
olive oil, salt and black pepper
1/2 lb green beans
2 tb butter
1 clove garlic chopped
1 ts cayenne pepper
1/4 c bourbon whiskey
First thing, soak your wood chips in water for at least one hour. Prepare your salmon by seasoning with salt and pepper. In a separate bowl add dill and lemon juice while whisking in olive oil to make a lemon dill vinaigrette. Marinade your salmon in the vinaigrette for at least 30 minutes. Lining your wok with foil and heat to med-high heat. Add your wood chips and place your bamboo steamer on top of wood chips. Once smoke starts forming, place you salmon filets on top rack of steamer and smoke for 15 mins.
Toss your fingerling potatoes in olive oil and salt and pepper and roast on 425 degrees for 15-20 minutes. Blanche your green beans in boiling hot water for 2 minutes then shock in ice water to lock in that amazing green color. In a 10” non stick skillet add butter and melt until frothy, add garlic and cayenne pepper. Add beans and sautee on med-hi until your desired tenderness. I cook them for about 5-7 mins. Then add bourbon and flambé (or not!) to cook out alcohol. Season with salt and enjoy!