JACKSONVILLE, Fla. -- If you love southern cooking, this is the event for you. The Southern Grown Festival is coming up later this month in Sea Island, Ga.
Chef Daniel Zeal with The Cloister at Sea Island shows us some great recipes you can try at home.
Copper River Salmon, Huckleberry, Black Cherry Tomato, Fennel Butter
Salmon:
-2# Copper River Salmon Fillet, Skin Off
-2oz White Verjus
-1 pinch Salt
-1 Sprig of Thyme
Fennel Butter:
-2 Heads Fennel, Sliced
-1 Vidalia Onion, Sliced
-1 Small Yukon Gold Potato
-3/4 Stick Butter
-Water to cover
-Salt to taste
Black Cherry Tomatoes:
-12ea Black Heirloom Cherry Tomatoes (or Cherry tomato varietal you have access to)
-1 tsp Lemon Oil
-Salt and pepper to taste
Salmon Method:
-Season the Fish and Place it into a vacuum bag with the Verjus, Salt, and Thyme. Place into a water bath at 48 degrees C for 30 minutes. Remove and rest. Slice thinly and finish with Crunchy Sea Salt.
Fennel Butter Method:
-Place the sliced Fennel, Onion, and Potato into a Medium Sauce Pot, Add ¼ Stick of Butter and barely cover with water and a pinch of salt. Bring the ingredients to a simmer and simmer until mushy tender, adding water if necessary. Once tender, continue cooking until almost dry, then puree in a blender with the remaining butter until completely smooth.
Black Cherry Tomato Method:
-Bring water to a boil in a small sauce pot. Score the Cherry Tomatoes, and then blanch them for 6 seconds in boiling water, then remove into an ice bath to chill them down. Peel, and dress with Lemon oil, salt and pepper. Slice into smaller portions to garnish the salmon.
Lamb, Coffee, Purple Yam Agnolotti, Wood-Oven Roasted Vidalia Onion
Lamb Rack:
-2ea Boneless Rack of Lamb
-1 tsp Coffee Rub
Coffee Rub:
-½ C Ground Espresso Beans
-1/3 C Ground Star Anise
-1 T Ground Tellicherry Peppercorns
-2 T Onion Powder
-2 tsp Salt
Pasta Dough:
-9egg Yolks
-1 Whole Egg
-333g Farina “00” Flour
-1 tsp milk
-1 tsp olive oil
-1 pinch of salt
Vidalia Spring Onions:
-6ea Vidalia Spring Onions Green Tops Removed
-1 C. White Verjus
-1 tsp Salt
Olive oil for roasting
Method for Lamb:
-Sprinkle the lamb Ribeye with the rub, wrap in plastic wrap, and marinate for 1 hour. In a hot pan roast the lamb in the pan and finish in the oven until cooked to desired temperature.
Pasta Method:
-mix all ingredients together in a mixer until well incorporated then rest (wrapped in plastic) for 1 hour in the refrigerator. Roll out to smallest thickness and stuff with filling. Cook in salted boiling water until al dente. When done, finish with Butter and Fresh dill.
Onion Method:
-Slice the onions in quarters leaving the stem end intact, then bring them up to a simmer and remove them from the heat, allow them to cool to room temperature and slightly tender. Preheat the oven to Broil. Toss the onions with olive oil, salt and pepper then roast for 5-7 minutes or until they begin to caramelize slightly, remove and serve.
