Here are some of go-to recipes our chefs are using to get in shape.
SALMON CHOPPED SALAD FOR ONE
One 4-ounce piece of salmon, skin removed
1/2 head Boston lettuce, chopped
1/2 head red oak lettuce, chopped
1/4 ripe avocado, peeled and diced
1 shallot, sliced
5 red pear tomatoes
5 yellow pear tomatoes
1 cup fresh spinach, chopped
1 cup broccoli florets
5 walnut halves, roasted and chopped
Sea salt and white pepper to taste
5 fresh oregano leaves chopped
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
Preheat oven to broil. Broil salmon for about 8 minutes for medium-rare, remove from oven and keep warm. Combine remaining ingredients in a large bowl. Top with warm salmon and enjoy.
Source: Matt Littman, Lacroix.
ROASTED TURKEY THIGHS WITH GREENS
4 boneless turkey thighs, skin on
Salt and freshly ground black
18th Century Herb Rub, as needed (see note)
1 head romaine lettuce
1 head radicchio
2 medium tomatoes, seeded and sliced into strips
3 cloves garlic, finely chopped
1 small onion, sliced
1 carrot, julienned
2 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
Remove the turkey thighs from the package and pat dry with paper towel.
Preheat the oven to 425 degrees.
Season with the salt, pepper and herb rub.
Place turkey skin down on a rack in a baking dish and roast for 20 minutes.
Reduce the oven temperature to 400 degrees and continue to bake for another 40 minutes. Remove and allow to rest for 5 minutes.
Meanwhile, tear the romaine and radicchio into bite-size pieces and place in a mixing bowl. Add the tomatoes, garlic, onion and carrot.
In a separate mixing bowl, whisk together the olive oil and balsamic vinegar. Pour over the salad and toss to combine.
Place a portion of salad in the center of each plate. Slice the turkey thighs on a bias and fan out over the salad.
Note: 18th Century Rub is sold at City Tavern, but any commercial herb rub that suits your taste will work just fine.
Source: Walter Staib, City Tavern.
TENDERLOIN BEEF SATAY WITH CUCUMBER SALAD AND PEANUT SAUCE
1 pound beef filet tails, cut into
bite-sized pieces (see note)
For the marinade:
2 tablespoons Sriracha hot sauce
1 teaspoon Thai fish sauce
2 tablespoons Worcestershire sauce
1 teaspoon chopped garlic
1 tablespoon chopped cilantro
1/2 teaspoon dark sesame oil
For the cucumber salad:
1 cucumber, peeled, seeded and sliced as thin as possible
1 carrot peeled and grated
1/2 small red pepper, diced
1/2 cup rice wine vinegar
1/4 cup sugar
2 small red Thai peppers, diced
For the peanut sauce:
1/2 cup peanut butter
1/2 cup coconut milk
2 tablespoons Thai red curry paste
2 tablespoons Thai fish sauce
1 tablespoon chopped scallion
To marinate the beef: Cut beef into small pieces and with a meat tenderizing mallet or the side of a cleaver, pound meat until about 1/8 of an inch thick. Marinate beef in marinade. Place each piece of meat on a wooden skewer - they should look like "beef lollipops."
To make the cucumber salad: Reduce vinegar and sugar together with diced chili pepper until syrupy- this should be about 3 tablespoons maximum when done. Pour syrup over cucumber, carrot and pepper. Set aside.
To make the peanut sauce: In a small saucepan over low heat, cook peanut sauce ingredients together while stirring. If it stays too thick, just add a bit of water. The texture should be thick but still pourable. Keep warm.
When ready to serve, grill the beef. Remember, this is filet mignon, so it will be very tender. You should cook it only as much as you usually do a steak. Serve on top of peanut sauce with the cucumber salad on the side. Garnish with chopped scallion and cilantro sprigs.
Note: The recipe works well with any other meat, or with chicken or shrimp.
Serves 4. *