Head to America's final frontier. No, the M.A.C. is not taking a trip to Alaska; the Club is bringing Alaska to you!
On Friday, June 9, the M.A.C. Culinary Club is hosting an evening of prized wild salmon at M.A.C. West. Chef Greg Owens will be creating special recipes to be submitted to the Taste Alaska! Wild Alaskan Salmon Contest in Chicago this summer. Owens took second in this wonderful event last year.
Sample this creative and energizing cuisine with a five-course tasting menu that will feature three recipes Owens will be submitting this summer. Seating is limited to 40, so register early by calling 539-4490. Price is $45 and includes wine.
 Chef Owens Winning 2005 Recipe
Pan Roasted Wild Salmon, served with Polenta Crusted Zucchini, Sautéed Baby Argula and Vine Ripe Tomatoes Finished with a Red Wine Reduction
Prep:
Salmon
1 Side Wild Alaskan Salmon
Scale, score and portion into eight 6 oz. pieces
Salt and pepper to taste
Olive oil to sauté
Zucchini
3 Large Zucchini, preferably homegrown, cut into ½  in.
slices (yields 24 pieces)
Breading Mix:
3 c. of polenta
1 c. of grated parmesan
• Salt and pepper to taste
• Bread zucchini using standard breading procedure: Dredge zucchini in flour, dip into egg wash, then coat
with breading mix.
• Reserve in refrigerator until service.
Baby Argula
2 lb. baby argula cleaned and trimmed
1 lb. vine ripe tomatoes, large dice
2 o. shallot shaved
Olive oil to sauté
 • Salt and pepper to taste
• Reduce until syrupy (about 1 c.).
Red Wine Reduction
1 bottle of red wine (any will do)
½ c. honey
1 oz. shallot
½ oz. garlic
Salt and pepper to taste
Strain and reserve.
Preparation:
• In a hot sauté pan, sear seasoned salmon portions, skin side down with a small amount of oil. Finish in oven to desired temperature.
 • Sauté argula with shallot and diced tomato, season to taste.
• Deep fry breaded zucchini in deep fat fryer. Pat Excess grease and season.
Presentation:
• Place three pieces of fried zucchini in circle in center of plate.
• Top with sautéed argula and tomatoes.
• Place roasted salmon on top, skin up, and drizzle with red wine reduction and extra virgin olive oil.
• Garnish with fresh herbs, shaved Italian cheese or other appropriate garnish. |
