Recipes Courtesy of Chef Melinda Burdo

Can’t wait to try some of these! Recipes below are from Chef Melinda Burdo herself.

Roasted Moroccan Eggplant Relish

eggplant

Makes about 2 ½ cups

Kitchen Note: I usually default to a microplane tool for zesting my citrus. But in this recipe, I want the citrus flavor to be very pronounced and not lost with all the other ingredients. So, here I use a vegetable peeler to peel the citrus and then chop the peel which gives me a more robust citrus flavor.

2 whole                  eggplants, medium size, sliced lengthwise into 4 slices each

1 of each                red and yellow bell peppers, cut in half, seeds removed

1 whole                  red onion, peeled and sliced into 1 inch rounds

½ cup                    olive oil

sea salt and freshly ground black pepper

4 teaspoons           fresh garlic, chopped

1 tablespoon          cilantro leaves, roughly chopped

1 tablespoon          Italian parsley leaves, roughly chopped

1 ½ teaspoon         cumin, ground

½ teaspoon            coriander, ground

¼ teaspoon            cayenne pepper, ground

1 whole                  lemon, juice and zest

1 whole                  orange, juice and zest

2 tablespoons        red wine vinegar

2 tablespoons        olive oil

Preheat the oven to 425 degrees F. Place the eggplant on a sheet pan lined with parchment paper.  Tuck the bell peppers and onion slices in and around the eggplant.  Brush all the vegetables with the olive oil and season liberally with sea salt and freshly ground black pepper. Place in oven and roast until all the vegetables are well softened and lightly browned, about 35 minutes.  Turn the pan half way through cooking to ensure even browning.  When done, remove from the oven, cover with foil and set aside.

When the vegetables are cool enough to handle, find a large mixing bowl to combine all the ingredients.  Chop the eggplant into very small pieces, kind of making a mash with your knife.  While chopping, discard about half of the eggplant skin and include the remaining skin with the eggplant.  Peel the skin away from the bell peppers and chop well. Chop the onion well. Place all in the mixing bowl and stir to combine.

Add the garlic, cilantro, parsley, cumin, coriander, cayenne, lemon zest and juice, red wine vinegar, and olive oil.  Stir well to combine. Taste for seasoning and add kosher salt and freshly ground black pepper as needed.

I like this relish most as an appetizer with honey chevre on whole wheat crackers.  It is also great as a topping for grilled chicken or white fish. Or, try adding it to a simple red sauce and toss with pasta and parmesan cheese.

Burdo, November 2013

Wok Fried Dungeness Crab

 crab

Serves 2 – 3

Kitchen Note: As with many Asian recipes done in a wok, it is important to make this dish quickly with very high heat. Having all your ingredients prepped, lined up and ready to go will help make this very speedy.

1 whole            Dungeness crab, cooked, cleaned, and broken down into legs and body sections

¼ cup              peanut oil

¼ cup              fresh ginger, peeled and cut into thin matchsticks

¼ cup              fresh lemongrass, outer leaves removed and cut into thin matchsticks

2 tablespoons  fresh garlic, peeled and smashed into a soft paste

½ cup              scallions, mid section removed, white and green sections cut into thin matchsticks, separated in half

1 whole            orange, peeled zest and juice separated

1 cup               sake

2 tablespoons  chili garlic sauce (I like the Lee Kum Kee brand)

3 whole            limes, juiced

1 tablespoon    tamari or soy sauce

3 tablespoons  white sesame seeds

Crack the crab: Ask your fishmonger to do this for you. Or, place a towel on your counter and put a few legs on the towel at a time. Using a cleaver or meat tenderizer, gently cut or hit the legs to break the shells. This allows the sauce to penetrate the shells and flavor the crab as well as making it easier to get the meat while eating.

Heat a wok over very high heat. Add the peanut oil in a circle, covering the outer perimeter of the wok. Working quickly, add the ginger and lemongrass and cook over high heat for 2 minutes, stirring constantly to avoid burning. Carefully add the crab pieces, garlic, half of the scallions, and orange zest.  Stir quickly to combine all ingredients, then fully cover and let cook for 2 – 3 minutes.

Uncover the wok and add the sake, chili garlic sauce, reserved orange juice, lime juice, and tamari.  Stir well to cover all the crab with the sauce. Lower the heat to medium, place the lid back on the wok and continue to cook for another 3 minutes.  Remove the lid, try the sauce and adjust for seasoning.  Continue to cook for a minute or two longer or until the sauce coats the crab shells; it should be slightly thickened.

Tumble the crab out onto a large platter and garnish with the remaining scallions, sesame seeds, and lime wedges.

Burdo, November 2013

Oregon Pink Shrimp and Shaved Fennel Toasts

You know, one great thing about a being a chef… you have friends who are chefs, too! After Bradley spent the afternoon with Lisa Dupar and Jonathan Zimmer, he came away with a great new recipe! Thanks for sharing this with us!

shrimp fennel recipefennel salad

Ingredients:

6 cups Oregon pink shrimp

1 cup finely diced celery

1 cup diced fennel

1 cup diced daikon or red radish

3/4 cup mayonnaise (either store bought or my recipe for EVOO Mayo)

6 tablespoons chopped fennel greens

1 tablespoon chopped tarragon

3 tablespoons dry white vermouth, optional

3/4 teaspoon New Bay Seasoning from World Spice Market (Old Bay Seasoning)

 

Artisan Toasts: your favorite artisan bread, sliced thinly and toasted

6 to 8 Easter radishes, sliced

Celery tops or sprigs of fennel greens, for garnish

Steps:

In a mixing bowl, combine the shrimp, celery, fennel, radish, mayonnaise, fennel greens, tarragon, vermouth, and Old or New Bay Seasoning. Adjust the seasoning if needed. Refrigerate until ready to serve.

Arrange on each plate with 1or 2 Artisan toasts. Divide the shrimp salad and place atop the toasts. Garnish with celery tops or sprigs of fennel greens. Garnish plates with Easter Radishes or French Breakfast Radishes.

Mash note: If you use frozen shrimp, make sure they are completely defrosted and drained of any extra water. Make this salad right before serving, as the veggies will lose their crunch if it sits too long.

 Makes 6 to 8 servings

Homemade EVOO Mayonnaise

Once you have spoiled yourself by making your own mayonnaise with this much flavor, you will understand how mayo should taste. Make enough to keep on hand for family sandwiches and salads.

Ingredients:

1/4 cup water

4 egg yolks

2 tablespoons Dijon mustard

Salt and black or white pepper

1-1/2 tablespoons red wine vinegar

2 cups grape seed oil or other neutral vegetable oil

1 cup extra virgin olive oil

1/2 ounce lemon juice

Steps:

Bring water to a boil.

In a blender or food processor, combine the egg yolks, mustard, salt, pepper, and vinegar. Purée until smooth. With the machine running, add the grape seed oil and olive oil in a slow, steady stream until emulsified. When the mixture is thick, add the boiling water and lemon juice, and blend. This will whiten the mixture, cook the yolks, and help set the mayonnaise. Date and refrigerate your mayonnaise (not that it will last too long). It will last for a few months refrigerated.

Makes 4 cups

Pearl makes the cover of National Culinary Review!

This month’s edition of National Culinary Review features our very own Salmon Canapés on the cover!  The accompanying article entitled “Stepping Out with Catering”, features Pearl Executive Chef Bradley Dickinson giving readers a peek inside the wild, wild world of catering.   One of Bradley’s more memorable catering experiences took place in an airplane hangar at Boeing Field.  Check out the cover shot and more details from the article below. Shout out to Rina Jordan for the beautiful food photography!