My family is celebrating my brother’s upcoming marriage with a small, outdoor wedding. But, I wanted to share the recipes for what we’ll be eating with you, so that you can recreate those flavors at home! So follow along with Chef Jon in the video above (or on YouTube HERE) or by following the recipe below, as we make Pistachio-Coconut Crusted Salmon with an Arugula-Pistachio Pesto and Grilled Corn, Tomato and Avocado Salad. Perfect for a summer celebration!
Pistachio-Coconut Crusted Salmon
Ingredients
- Salmon fillets, skin on
- Garlic, 3-4 cloves
- 1/2 cup of shelled pistachios
- 1/2 cup shredded coconut flakes, unsweetened
- 1 tbsp of dijon mustard — can substitute mayo if desired
- Olive oil
- 2 tsp of salt
- 1/2 tsp of black pepper
- 2 lemons, halved and grilled cut side down (optional)
Directions
- Preheat the oven to 400 degrees
- While the oven is preheating, let’s make the crust — in the bowl of a food processor, add the pistachios, garlic, coconut, 1 tsp of salt and pepper
- Pulse in the food processor until the mixture comes together and is similar in texture and size to sand — you can do this without a food processor by putting mixture into a plastic bag and taking your aggression out on it with a rolling pin!
- Pat the salmon dry with a towel, and then season with the remaining salt, and transfer it to a baking sheet lined with parchment paper — you can use tin foil, but parchment paper will make sure the salmon won’t stick. Plus, makes for super easy cleanup!
- Using a brush or a spoon, spread the dijon all over the flesh of the salmon — this is the glue the helps the crust stick
- Using your hands, cover the mustard-covered salmon with the crust mixture. Make sure to cover the fish evenly, so it will cook evenly, and cover it all over — we don’t want any parts uncovered
- Once the fish is covered, pour some olive oil over the top to help with browning the crust
- Bake the fish for 10-12 minutes then remove from oven and let the fish cool for at least 5 minutes
- Garnish with the Arugula-Pistachio pesto, grilled lemons and serve with Grilled Corn, Tomato and Avocado Salad. Yum!
Arugula-Pistachio Pesto
Ingredients
- 1-2 cups of arugula or baby arugula
- 1 cup of pistachios — you can substitute walnuts if you’ve used up all your pistachios on the fish
- 1-2 tsps of lemon zest
- 1-2 tbsps of lemon juice
- Garlic, 4-5 cloves
- 1/2 cup of Parmigiano-Reggiano cheese or Pecorino Romano or an aged, hard cheese
- Olive oil
Directions
- In the bowl of a food processor (or mortar and pestle) add all of the ingredients except for the oil
- Pulse the mixture continuously while adding olive oil until it turns into a loose paste. I like mine a little coarse and chunky, but you can choose your own thickness
- If you find it too thick, add more olive oil or a bit more lemon juice. Make sure to taste it!
- Empty mixture into a bowl and let it sit at least 10-15 minutes before using — this pesto is also great as a pasta sauce. Just mix the cold or room temperature pesto into hot pasta. So good!
Grilled Corn, Tomato & Avocado Salad
Ingredients
- Corn, 4-5 ears
- Cherry tomatoes, 1 pint, cut in half
- Red onion, 1 medium or 1/2 large onion, diced
- Avocados, 2 — make sure that your avocados are ripe, but not mushy, chopped in 1/2 inch cubes
- 1/4 cup of champagne vinegar or white wine vinegar
- 2 tbsp of honey
- 1 tbsp of dijon mustard
- 2 tsps of dried mint
- 1/4 cup of lemon juice
- 1/3 cup of olive oil
- 1/2 cup of fresh cilantro
Directions
- Heat your grill or grill-pan to medium heat — you want it hot, but not smoking
- While the grill is getting hot, clean your corn by removing both the husk and silk strands — you want corn to grill contact to happen
- Place the corn on the grill (and some lemon halves which make a great garnish) — don’t worry about turning the corn too too often since you want some of that char and grill color on the corn. You should probably give it a nudge every 3-5 minutes — it will only take about 10-15 minutes total to cook
- While the corn is grilling, dice your onion and chop the tomatoes in half and place in a large bowl big enough for mixing
- Once your corn has come off the grill and cooled for a few min, cut off the end of the corn so you have a straight edge, and balance the corn on its straight end
- Using a sharp, chef’s knife, starting at the top of the ear, cut of the corn kernels by cutting straight down, and rotate the corn once you get to the bottom and repeat until you’ve cut all of the corn off the cob. Repeat for all of the ears or corn. Add the corn to the tomatoes and onions
- Cut your avocados by running a sharp knife along the outside, around the pit until you’ve gone all the way around. Use your hands to twist the 2 halves apart
- Take your knife and thwack it into the avocado pit so it sticks into it, then twist to detach the pit from the avocado
- Use a spoon to scoop out the avocado meat and chop into 1/2 inch pieces
- Drizzle the avocado pieces in lemon juice to keep them bright green before you mix into the corn salad mixture.
- For the dressing: mix honey, champagne vinegar, olive oil, dijon, salt, pepper, cilantro and mint in a bowl and mix vigorously until the dressing is one homogeneous mixture — I like to use a mason jar.
- Pour the dressing over the corn-tomato mixture (reserving some dressing if needed later) and add the avocados
- Gently toss everything together until all of the ingredients have a little bit of dressing on them, and make sure to be delicate with the avocado so it doesn’t get mushed
- Garnish with more chopped cilantro, and erve with your favorite fish or chicken dish on a beautiful summer day — like for a wedding celebration perhaps. Bon appetit!
Pumpkin
Pumpkin opened in 2004 with a seasonally changing menu in the early days of the farm-to-table movement’s resurgence in American cuisine. In addition, they are also a BYOB restaurant, which is a wonderful feature of many eateries in the Philadelphia food scene. Both the waiter and runner here were extremely knowledgeable about the restaurant week menu and food in general. I was surprised, but probably should not have been.
I stuck with my gut and went with the Garganelle Pasta appetizer. The garganelle was almost like penne but wider with a slight curve, and was just over the edge of al dente with a nice bite. The braised pork shoulder also had a good chew and wonderful umami falvor. The hearty and starchy white beans weren’t too buttery, and instead gave the dish some extra thickness. The kale was slightly crispy, but cooked down so it became more of a background note that was lost in the shuffle. The sauce—or broth really—was subtle and absorbed flavor from light dusting of pungent parmesan, and the acidic lemon zest helped cut through the richness of the pork and heaviness of the pasta. It was a great appetizer portion, and a wonderful way to start the meal.
Up next was the main event—the Long Island Duck. The duck was served over some dirty farro. To make a grain “dirty,” I learned, means to cook it with chicken livers!!—Yum! I am totally #TeamLiver or is it #TeamDirty? Anyway, the chicken liver makes the farro slightly sweet and lends it an unctuous meaty flavor. The sherry, caramelized pearl onions blended complimented the sweetness of the faro and had a slightly acidic, almost pickled flavor to them. They weren’t cooked to death as, unfortunately, many caramelized onion garnishes are, and the choice of pearl onions over traditional slices helped them stay together and provide a nice textural contrast with the slight chew of the farro. The star of the dish was the Long Island duck breast—cooked to a perfect medium rare temperature. It was super moist with crispy skin—though it would have been even crispier if the breast had not been sliced—texture vs. presentation? Either way, it was delicious. As I ate my way through this very luxurious course, there was a building heat that was perhaps form some cayenne in the faro or the braised collard greens underneath the duck, which was smart plating to have the greens absorb the running duck juices. The greens themselves, cooked down with the classic combination of bacon and hot sauce, made for a perfect bite with the duck—slight smoky, salty, sweet and spicy all at the same time. This dish was a wonderful blend of modern creativity and classic Americana, and as the chef is originally from North Carolina, he knows how to cook Southern!
For dessert, I got the Pot de Creme, which is really just a fancy, French term for a thick pudding. Pumpkin’s version is pretty solid. The creme had a subtle malted milk flavor and took on flavors well, from the very rich chocolate caramel crumble .to the delicious and crunch praline crunch, which was necessary to add some change of texture to an otherwise soft bowl of dessert. The somewhat hidden caramel core in the middle of the cream was a nice secret discovery. #SweetTreat! Surprisingly, the pot de creme was refreshing, and a good way to end a heavy meal.
Overall, this menu seemed very well thought out, and a good winter meal. A hearty, hot appetizer, a play on a meat-and-grain stick to your ribs entree, and a sweet caramel and chocolate dessert. The to-go packet of pumpkin seeds was a nice touch. Pumpkin should definitely be on your list of places to eat at in Philly, especially for special occasions or for their Sunday night pre-fixe supper—though don’t forget to bring cash as it’s a cash only establishment. Totally worth a trip to the ATM on the way over!
The first thing I did when me and my friend were seated at our table was to ask why the restaurant was named “Russet,” which I had imagined referred to the humble potato and would fit the theme of the farm-to-table and local food movement that the chef favors. I was wrong. The restaurant is actually named for the “Russet” apple…how quaint lol. I still appreciate that the name refers to a natural food, and who doesn’t love a good apple?
One of the benefits of having fellow foodie friends is that they’ll come to a last minute dinner reservation to scope out a Restaurant Week menu. Plus, I get to try double the dishes as I would have been if I dined alone. Yay! I’m a big fan of pasta in any form, which should have already been obvious to you, so for our first appetizer, we got the Gorgonzola Dolce Ravioli. This was a very cerebral plate of pasta, with nuanced flavors that you wouldn’t necessary associate together, but they went very well in this dish. The ravioli were sitting in a delicate broth flavored from the garlic confit—cooked down slowly into a soft texture—and the garlic got sweet and aromatic. The gorgonzola cheese was not too sweet and also not super tangy—the gorgonzola dolce variety was the right choice with he sweet beets and salty parmesan garnish to complement the cheese. The sweet, soft chioggia beets almost “bled into” the pasta and gave some dark pink color to the (otherwise) beige plate, and the walnuts added a crunchy texture and bite to the dish. The pasta itself was cooked al dente, which was a nice touch as many places make ravioli too soft.
Our second first course dish was a Green Meadow Farm Duck and Pork Rillette. Lots of thought went into the presentation of this dish. There was lots of negative space on the plate, which I know is a thing, but I’m not always a fan. The frisee lettuce was lightly dressed, and provided some needed crunch and bitter notes to a very rich dish. The rillette was super smooth and lovely, while at the same time allowing the distinct tastes of the duck and pork to be tasted separately. The homemade cracker was a good vehicle for eating, and the mostarda really helped bring the gamy flavors to the forefront.
We decided on two very different entrees for the main course. The Happy Valley Beef Shoulder and the Seared Branzino. The beef shoulder was expremely tender, but still maintained a level of chew so you still knew it was beef. The tomato fondue garnish acted almost as a chutney and coated the beef with an acidic sweetness. It was very rich, and almost certainly had copious amounts of butter—I approve! The charred cabbage made for nice plating. It was braised as well, but held together. The polenta underneath was very creamy, but also a little too salty. Otherwise, this was a delicious and super creative dish—it screamed to me as an elevated play on cabbage and beef.
The Seared Branzino was also a very composed dish. One of the ingredients listed on the menu, “bintje potatoes” was a mystery to me, but they were really just normal potatoes in the end. The potatoes were cooked well—as they usually do—and tasted even better when eaten with the salsa verde that not only gave the dish some freshness, but also served as a seasoning. I especially loved all of the fresh herbs in the salsa! The skin on the fish was super crisp—perfectly executed!—and was a substantial portion size. The onions, though, were sort of lost in the shuffle. Although the dish was pretty simple, it was very delicious.
We decided to forego the sorbet option, and ordered the Local Ginger Cake and the Preserved Apricot Tart. The cake was very petite, and surprisingly moist—many ginger or honey cakes are often dry and crumbly. The pastry chef here is certainly up to par, and the cider sabayon cream was a nice edition. While the sabayon was technically perfect, it didn’t have enough of a citrus flavor. The cider, especially, helped highlight the ginger flavor of the cake. The tuile was meh in taste, but good textural contrast and added some height for a classy presentation. The caramel apples provided some much needed sweetness and slight tartness, though I wish it had a stronger caramel flavor.
The Preserved Apricot Tart was our favorite dessert, hands down, though that’s not to say that the ginger cake wasn’t tasty as well. The tart’s crust was super flaky—again excellent baking technique—and the apricot filling was delicious! The frangipane was creamy, custardy and had great almond flavor; it wasn’t too sweet, and just tangy enough. In addition, the plating was extremely beautiful.
Jon's Moveable Feasts 