Dr. Nandi’s Tandoori Grilled Broccoli & Cauliflower Kebabs
Chef Beland's Salmon and Cauliflower
- Yield: 4 portions
- 4 each 4 oz Salmon Filets
- 3 Tbsp Ancho Spice Rub see supplemental recipe below
- 1 Tbsp Extra Virgin Olive Oil
- 8 cups Selected Greens frisee, arugula, watercress, kale
- 1 each as needed Lemon
- 1 each as needed Lime
- 3 Tbsp Extra Virgin Olive Oil
- To Taste Sea Salt
- To Taste Fresh Ground Black Pepper
- ¾ cup Roasted Pepper Jam see supplemental recipe below
- 2 each Avocado
- 2 cups Pineapple pan roasted or grilled, medium diced
- ½ cup Pickled Shallots
- 1. Crust each salmon piece with ancho crust on one side
- 2. Preheat a nonstick 10” pan over medium heat, add olive oil
- 3. Add salmon crust side down and sear until the crust is well toasted and the fish is cooked about half way. Baste the fish with some of the olive oil in the pan.
- 4. Once salmon is halfway cooked, turn of heat, flip and let salmon carry over cook to desired finished internal temperature.
- 5. Lightly season with sea salt.
- 6. While salmon is carry resting in hot pan, toss the salad.
- 7. In a large bowl, place greens. Squeeze the lemon and lime juice over the greens, drizzle in extra virgin olive oil and season lightly with sea salt and fresh ground black pepper. Taste for flavor and set aside for a minute while the plate is prepared
- 8. Split avocado, remove pit and scoop from the skin. Slice each halve into ¼ inch slices
- 9. Fan or shingle avocado half onto the plate
- 10. Place salad greens onto the plate next
- 11. Then add the salmon to the plate
- 12. On top of the salmon place an 1 oz portion of pepper jam
- 13. Garnish the salad with a half cup of the diced roasted pineapple and a tablespoon of the pickled shallot rings
Pan Roast Cauliflower Steak
Cauliflower Almond Couscous, Curry Cauliflower Puree, Roasted Tomato, Olive Tapenade
- Yield: 2 portions
- 1 each Cauliflower Head
- 2 tsp Extra Virgin Olive Oil
Cauliflower Almond Couscous
- 1 cup Cauliflower, florets and small pieces
- ¼ cup Marcona Almond, finely chopped
- 1 Tbsp Parsley, chopped
- Pinch Lemon Zest, from a microplane
- Pinch Red Pepper Flakes
- To Taste Sea Salt & Pepper
- Light drizzle Extra Virgin Olive Oil
- 2 cups Cauliflower, small pieces & scraps from cutting the steaks
- To Cover Milk
- ½ tsp Yellow Curry Powder
- 6 pieces Roasted Tomato Wheels (see supplemental recipe below)
- 2 Tbsp Olive Tapenade (see supplemental recipe below)
- ½ cup Romesco Sauce (see supplemental recipe below)
- 1 tsp Preserved Lemon, chopped
- 10 each Cilantro Leaves
- Drizzle Chili Oil
- 1. Cut cauliflower in half through the stem so the head remains intact, but in two halves. From each halve cut a 1 inch steak. Reserve the remaining pieces to make the couscous and puree.
- 2. Prepare the cauliflower couscous by chopping the cauliflower with a chef’s knife or in food processor to make uniform pieces that are the size of Moroccan couscous. Finish couscous by adding the remainder of ingredients, season and set aside
- 3. Prepare the cauliflower puree. In a small sauce pan place add the cauliflower and top with just enough milk to cover. Simmer the cauliflower until tender. Once very soft strain from milk. Be sure to reserve milk. Place cooked cauliflower into a bar blender with curry powder and puree smooth. Add a little of the reserved milk if some is required to for the puree to create a cyclone in the blender. Season with salt and reserve.
- 4. In a nonstick sauté pan, pan roast the cauliflower steaks until golden brown on both sides and tender, about 9 – 12 minutes, rotating and basting the steaks as not to burn them.
- 5. Spoon the puree on the plate first. Place cauliflower steak on top, then spoon on couscous. Garnish and enhance the dish with each of the garnishes.
Ancho Spice Rub
- Ancho chilies 4 ea.
- Cumin seeds 2 Tbsp.
- Fennel seeds 2 Tbsp.
- Coriander seeds 3 Tbsp.
- Whole black peppercorns 2 Tbsp.
- Thyme leaves, dried 2 Tbsp.
- Oregano, dried 2 Tbsp.
- Dry mustard 2 Tbsp.
- 1. Toast all spiced in a dry pan
- 2. Toast Ancho Chilies and remove seeds and stem
- 3. Cool
- 4. Place in spice grinder and grind to desired consistency
Roasted Pepper Jam
- Red Bell Pepper 2 each
- Yellow Bell Pepper 2 each
- Jalapeno 2 each
- Shallot, minced 1 each
- Garlic, minced 2 cloves
- White Balsamic 4 oz
- Sugar 4 oz
- S&P TT
- Chives, finely sliced 1 Tbsp
- Parsley, finely chopped 1 Tbsp
- 1. Fire Roast Pepper to char and blister skins. Peel, Seed, & Small Dice
- 2. Combine all ingredients and simmer until syrupy consistency
- 3. Once cooled fold in Chives & Parsley
Roasted Tomato Wheels
- Tomatoes, ripe 12 each
- Garlic 1 head
- Extra Virgin Olive Oil ½ cup
- Thyme Sprigs 6 – 8 each
- Salt & Pepper T.T.
- 1. Peel Tomatoes, or start in a 400 oven for 5 -10 minutes until skinc blister and pull from the tomato.
- 2. Cut Tomatoes in half and remove seeds only, leaving pulp inside
- 3. Break head of garlic into individual cloves.
- 4. Toss Tomatoes, Garlic, Thyme, Olive Oil together and season.
- 5. Lay ingredients on a sheet tray with aluminum foil, Tomatoes flat side down.
- 6. Slowly roast at 250 degrees, basting with olive oil periodically.
- 7. Roast for 1 – 2 hours or until tomatoes start to look concentrated but not yet dry.
This procedure will yield 3 products:
- 1. Roasted Tomatoes
- 2. Roasted Garlic
- 3. Tomato Juice
- Kalamata, pitted, rinsed 16 oz.
- Olives, green, pitted, rinsed 4 oz.
- Capers, rinsed 6 oz.
- Garlic, minced 4 cloves
- Lemon, juiced 1 ea.
- Pepper, black, ground t.t.
- Olive oil extra-virgin ½ Cup
- Oregano and basil, fresh, chopped 2 Tbsp. ea.
- Roasted Red Bell Pepper, minced 1 each
- 1. In food processor, combine all ingredients except herbs, incorporating lemon juice and oil slowly. Blend until rather smooth.
- 2. Adjust seasoning and finish with herbs.
- Plum Tomatoes, cut in half 8 each
- Remove pulp and save for soup garnish
- Pasilla Chili 2 each
- Yellow Onion, minced ¾ cup
- Garlic, clove 2 each
- Bread, 2” cubes dried in oven 6 – 8 pieces
- Marcona Almond, toasted ½ cup
- Sherry vinegar 1 ½ Tbsp
- Paprika 1 tsp
- Extra Virgin Olive Oil ¼ cup
- Salt & Pepper TT
- 1. Toast chilies, remove stems and seeds, soak in hot water about 30 minutes, remove from water
- 2. Roast the tomatoes, in a 400 degree oven, cut side down for 5 minutes, remove the tomato skin then reduce oven to 250 degrees and roast until tomatoes concentrate and lightly browned, about 1 ½ hours. Let cool and reserve any juices that collect on the tray
- 3. While tomatoes are roasting, char onions and garlic in a hot sauté pan, then reduce heat and cook down until tender
- 4. Place all ingredients into a vita prep and puree to a smooth paste, adjust seasoning as needed
Tried this recipe?Let us know how it was!