Some great recipes from our Charter Member, Chef Amy Chamberlain, celebrating 20 years as chef/owner of The Perfect Wife Restaurant & Tavern in Manchester, VT, just in time for summer! We have her amazing Sesame Crusted Salmon, soup, salad, and more!

 

Sesame Crusted Salmon with Killer Oriental sauce and crispy rice sticks

pictured above

 

Serves 4

4- 7 oz. pcs. Of salmon filet

½ c. sesame seeds

Olive oil, salt and pepper

 

Rub salmon filets with olive oil, salt and pepper and sprinkle liberally with sesame seeds.

 

1 zucchini, sliced on bias

1 yellow squash, sliced on bias

1 red bell pepper, julienne

1 carrot, sliced thinly on bias

½ head of nappa cabbage, chiffonade

Toss all of these vegetables together.

 

Killer Oriental Sauce

 

1 T. fresh minced ginger

1 T. ch. Fresh garlic

1/3 c. sesame oil

½ c. rice vinegar

¼ c. olive oil

1/3 c. water

½ t. crushed red pepper

1/3 c. pineapple juice

3/4 c. sweet soy

3 T. soy sauce

 

Mix well together. This will settle so mix well before each use.

Nori Rolls of Crab, Tuna and Avocado

 

4 nori sheets

1 c. sticky rice, cooked and cooled

3 scallions, julienne

1 avocado, sliced thinly

1 small red bell pepper, julienne

4 oz. very fresh red yellowfin tuna

4 oz. fresh Maine crab meat

Wasabi, soy sauce, and pickled ginger

 

Lay one nori sheet shiny side down. Spread ¼ c. rice evenly onto bottom 2/3s of nori sheet. Spread a tiny bit of wasabi across the bottom of the rice. Lay across the bottom a little of each: scallions, avocado, red pepper, tuna, and crab. Roll tightly and secure with a little water. Set aside and repeat three times. Slice the rolls into about 10 pieces each. Serve them with soy sauce, wasabi, and pickled ginger.

 

 

Mushroom Tom Yum Soup with Galangal and Coconut

 

6 c. chicken stock

1 t. salt

2 stems lemon grass

4 kaffir lime leaves

4 slices galangal

2-3 fresh chilies

1 T. chopped garlic

8 oz. fresh mushrooms, sliced

1 c. coconut milk

1-2 T. fish sauce

3 T. lime juice

Garnish: 1 fresh red chili, sliced, 2 T. ch. Cilantro, and 4 scallions, chopped

 

Bring First seven ingredients to a boil and simmer, covered, for 20 minutes. Add mushrooms and simmer 5 minutes more. Stir in coconut milk. Add fish sauce and limejuice to taste. Serve sprinkled with garnish.

 

Thai Beef Salad

 

8 oz. piece of beef tenderloin or top sirloin

2 T. ch. Cilantro

The leaves of one head of butter lettuce, washed

A few thin slices of red onion

1 cucumber, thinly sliced

 

Dressing and dipping sauce

1 T. chopped garlic

1 T. red chili flake

1 T. sugar

Juice of 1 lime

2 T. fish sauce

1 T. fresh mint

1 T. fresh cilantro

1 c. water

 

Mix together and shake well.

 

Rub beef with cilantro. Sear beef rare on all sides. Chill, even freeze a little for easy slicing. Arrange a few leaves of butter lettuce on a plate. Place three thin slices of beef on each plate. Toss red onions and cucumber with dressing. Place on top of beef. Put remaining dressing in ramekins for dipping if desired.

 

Wild Farm Organics’ Fresh Tomato Salad

All shapes, colors, and sizes of tomatoes

Very good olive oil

Kosher salt

Fresh ground black pepper

Fresh basil

 

Slice tomatoes evenly, leaving smaller tomatoes halved or whole. Arrange on a white platter. Slip whole basil leaves between tomato slices. Sprinkle with kosher salt and olive oil. This can also be individually plated.

 

 

Three Pepper Purees for NY Strip Steak

 

One large red bell pepper

One large yellow bell pepper

2-3 Anaheim peppers

¾ cup chicken stock

¾ c. butter

¾ c. cream

Seasoning

Roast one red bell pepper, one yellow bell pepper and 2-3 Anaheim peppers by rubbing them with olive oil and salt and putting them in a hot oven (425 or so) until they collapse. Remove them from the oven and place in a bowl and cover tightly (immediately) with plastic wrap.

 

Peel and seed the peppers when cool, keeping the colors separate from each other. Starting with the yellow pepper…

 

Put the pepper in the blender with ¼ cup chicken stock and 1 t. lime juice. Puree till very smooth. Place puree in a small saucepan and reduce a little bit. Add ¼ c. cream and reduce again. Whisk in ½ stick (1/4 c.) of unsalted butter. Season to taste with salt and pepper. You may create a Mexican flavor by adding cumin and chili powder if you’d like.

 

Repeat with other two colors of peppers. Pool them on a plate side by side and lay grilled steak over them.

 

 

Romaine Lettuce with Black Olive and Orange Vinaigrette

 

2 navel oranges, supremed

1/2 red onion, sliced thinly

12 – 15 kalamata olives, pitted and cut into slivers

¼ c. extra virgin olive oil

1 T. sherry vinegar

a pinch of ground cumin

2 heads of romaine hearts, cut into 1 inch pieces

 

Supreme the oranges over a mixing bowl. Add the orange sections and all other ingredients but the lettuce to the bowl. Toss with the lettuce and a little salt and fresh ground black pepper and serve. Serves 4.

 

Juice of 1 lime

2 T. fish sauce

1 T. fresh mint

1 T. fresh cilantro

1 c. water

 

Mix together and shake well.