Chef Steve Allen, Golden
Mushroom, Southfield
STUFFED MORELS WITH
WILD RICE
Stuffing:
1 cup cooked wild rice
1 Tbsp chopped chives or scal-
lions
2 Tbsp toasted almonds, chopped
2 Tbsp crumbled bacon
1 egg
salt, pepper to taste
melted butter
brown veal stock
sherry wine
Mix ingredients together. Choose
morels of about a large walnut to egg
size. Cut stems off (use in other dish-
es). Rinse morels carefully. Fill with
stuffing. Line into a pan and spoon
some melted butter over. Cover and
place in preheated 400F oven for
about 20 minutes or until cooked and
firm. Pour juice off into another pan.
Add some brown stock and sherry
wine and over rapid fire reduce to a
glaze. Pour over morels and serve.

SPRING VEGETABLE SOUP
(6 servings)
1/3 cup scallions, white part,
sliced fine
1/3 cup carrots, peeled, quar-
tered, sliced fine
1/3 cup asparagus, peeled, cut in
to 1/2" pieces
1/3 cup mushrooms, quartered,
sliced
1/3 cup leeks, split, sliced fine
3 Tbsp soft butter
1 qt chicken stock
1/3 cup sugar snap or pea pods,
sliced
1 cup heavy cream
3 egg yolks
salt, white pepper to taste
2 Tbsp finely cut chives
In a two quart stainless sauce pan,
melt butter, saute vegetables and
mushrooms until transparent. Add
chicken stock, bring to boil, reduce
to simmer, cook five minutes. Add
peas. Remove from fire. Just before
serving, mix cream with yolks, add
a little hot soup to temper, then pour
all back, stirring into soup. Taste and
correct seasoning. Heat back up with-

1/2 oz. vegetable oil
black pepper to taste
Combine broth ingredients, bring
ROAST RACK OF LAMB
to a boil, reduce heat and simmer for
PROVENCALE
1 1/2 hours, until reduced by 1/3. Re-
(4 servings)
move from heat and strain liquid. Re-
1 Small (7 lb.) lamb rack. Have turn broth to saute pan, add spinach
the butcher split it lengthwise and re- leaves and simmer for one minute
move all spinal bones, leaving the until just wilted. Mix olive oil and
ribs only. Remove the cap and blade, herbs, brush vegetables and char-
trim fat down to 1/4 " cover. Draw a grill until softened. Grill
line across the rib bones 1" from the salmon until char
edge of the eye (heart of meat) and marked and fully
cut away all fat and tissues above that cooked.
line on top and between bones.
Serve in the center
Persillade: Mix all ingredients
of a large shallow bowl. Arrange
2/3 cup bread crumbs
spinach leaves fanning out
6 garlic cloves, mashed
clockwise to edge of bowl. Place
1/2 cup chopped parsley
salmon in center. Arrange grilled veg-
fresh or dried oregano
etables alternately around edge of
2 Tbsp olive oil
bowl and ladle steaming broth over
savory, a good pinch
top. Sprinkle with chopped parsley
thyme, a good pinch
for garnish and serve.
rosemary, a good pinch
Dijon mustard
Shirlee Bloom,
salt and pepper
Farmington Hills
GRIT JED CHICKEN
Cooking: Season meat with
ASPARAGUS
kosher salt and fresh ground pepper
4
boneless
and skinless
on all sides. Wrap bare bones with
chicken
breasts
foil to protect from burning. Place un-
marinade
der a broiler and brown on all sides.
1/4 cup soy sauce
Using a table knife, spread Dijon
1/2 cup oil
mustard on the fat side of rack.
1/2 cup vinegar
Coat well with the Persillade,
3 cloves minced garlic
packing it down.
1 green bell pepper
Place on a cookie sheet or siz-
1 red bell pepper
zling platter in 450F oven and roast
1/2 cup pea pods
to desired doneness (about 25 min-
10 spears of asparagus
utes for medium rare). To carve the
racks, slice between the rib. It is
Place chicken in marinade.
served with tomatoes, stewed in olive Refrigerate. Grill chicken on open
oil with garlic and parsley.
barbecue. Cut chicken into strips.
Cut peppers julienne-style. Cut as-
Matthew Barkach, Rochester
paragus spears in half. Add peppers,
Chop House, Rochester
pea pods and asparagus to the chick-
TOMATO SALMON CHARGRILL en.
5 oz. skinless, boneless salmon
Add sauce:
6 oz. tomato broth
1/4 cup teriyaki
6-8 spinach leaves (washed well,
1/2 cup red wine vinegar
stems removed)
Toss chicken, vegetables and
2 yellow squash (peeled and
sauce. Serve hot or cold.
sliced lengthwise)
2 zucchini (peeled and sliced
ITALIAN-STYLE
lengthwise)
POTATO SALAD
2 red bell pepper
6 large Idaho potatoes
2 green pepper
1/2 red onion
2 redskin potatoes (cut in half)
4 eggs (hard-boiled)
1 tomato (quartered)
1/4 cup olive oil
Pinch each: basil, oregano, salt

out bringing to boil, stirring. Sprin-
kle chives on top and serve.

Tomato Broth:
1 carrot (diced)
1/2 cup onion (diced)
1 stalk celery (diced)
18 oz. can peeled tomatoes
1 qt water
2 1/2 o;:. seafood base

1/4 lemon juice
1 cup pitted black olives
Boil potatoes until tender to the
fork. Drain potatoes and cut into
chunks. Add Olives, thinly sliced
onions, sliced hard-boiled eggs,
olive oil and lemon juice. Add salt
and pepper to taste and toss.

Chef Gerald Carpenter,
Weber's Inn, Ann Arbor
BARBECUE GLAZED
NORWEGIAN SALMON
WITH CORN SALSA
(1 serving)
9 oz. salmon fillet
2 oz. barbecue glaze
2 oz. corn salsa
2 new potatoes, cut in half and
roasted
3 1/2 oz. fresh vegetables
(your choice)
salt and pepper to taste
lemon crown garnish - op-
tional (half a lemon, cut with knife
for appearance only)
Spray salmon with vegetable
spray. Chargrill on a very hot
grill and remove from heat and
place on oven proof plate.
Spread top with barbecue glaze.
Finish in hot oven to glaze and serve
with salsa, potatoes and fresh veg-

etables.

BARBECUE GLAZE
(9 servings)
1/2 quart barbecue sauce (pre-
ferred brand "original" flavor)
1 cup hoisin sauce
1T mesquite seasoning
2 oz. orange juice
1 T fresh chopped garlic
Chop garlic and add re-
maining ingredients. Mix
well and refrigerate for 1-2
hours.

CORN SALSA
(10 servings)
1 lb. corn (fresh or frozen)
1 medium red pepper,
finely diced
1 medium green pepper, finely
diced
1 medium red onion, finely
diced
1/2 bunch cilantro, chopped
4 oz. olive oil
2 1/2 oz. rice wine vinegar
salt and pepper to taste
Mix all ingredients together. Re-
frigerate 1-2 hours.

NEW POTATOES
(4 servings)
8 new potatoes (redskin)
4 oz. olive oil
1 t rosemary
1 t oregano
1 t basil
1 t. thyme
salt and pepper to taste
Cut redskins in half and wash.

(continued on page 50)

Left: Certified Master Chef Michael
Russell of the Skyline Club in
Southfield. The smoked salmon
Vancover is served with glazed
asparagus and buttered carrots. The
watermelon salad with sweet onions
and raspberries are on a separate
plate.

STYLE • SUMMER 1994

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