Off the Beaten Path’s Fresh Family Recipes

In most issues, Madeworthy’s Fresh Family Recipes features recipes from local restaurants. For our travel issue, we wanted to feature recipes from chefs around the country. We hope you enjoy!

Restaurant Martín’s Pan Seared Salmon with Parsnip Goat Cheese Rosti and Brussels Sprouts-Almond Salad

Santa Fe, New Mexico

Owned by Chef Martin Rios and his wife Jennifer, Restaurant Martín serves elegant yet comforting food, reflecting Southwestern and Asian influences paired with classic French training.

For the salmon:

Ingredients

4oz piece salmon filet, per person
Olive oil

Directions

Heat a medium-sized sauté pan with olive oil over a medium heat. Place the salmon in the pan and cook for two minutes on each side. Add a piece of any aromatic herb to add flavor. [Editor’s note: try dill and lemon thyme, along with a peeled clove of garlic.] Remove the salmon from the pan and allow to rest for 30 seconds. Keep warm until ready to serve.

For the parsnip goat cheese rosti:

Ingredients

2 parsnips, large, blanched, grated
2 shallots, sliced
1 cup sour cream
2 ounces goat cheese
2 eggs, whisked
1 tablespoon lemon zest, grated
2 ounces butter, melted
½  cup flour
1 tablespoon parsley, chopped
1 tablespoon dill, chopped

Directions

In a bowl combine all the ingredients together and allow to sit for 20 minutes.

Heat a nonstick pan with olive oil over medium-high heat. Form the mixture into four small cakes and sear for about two minutes on each side. Transfer to a paper-lined plate and keep warm.

For the Brussels sprouts-almond salad

Ingredients

2 tablespoons lemon juice, fresh

2 tablespoons Dijon mustard

1 tablespoon shallots, minced

1 garlic clove, minced

1 tablespoon peanut butter

2 ounces extra-virgin olive oil, divided

½ cup toasted almonds with skins, coarsely chopped

2 tablespoons Pecorino cheese, finely grated

2 tablespoons toasted sesame seeds

1 pound sliced blanched Brussels sprouts

Fine sea salt and ground pepper

Directions

In a bowl using a whisk, combine the first nine ingredients. Add the Brussels sprouts and season well with salt and pepper.

To serve, place the rosti on a plate. Top with the salmon and then the salad. This serves four.

Mississippi Mama’s Tomato Pie from Good Intentions Culinary Services

Hillsborough, North Carolina

After running her own restaurant, Claudia Sanders moved to North Carolina and opened Good Intentions Culinary Services. Pairing her experience owning a restaurant with gorgeous local products from farmers and producers in the area, Claudia now cooks for personal clients.

Ingredients

Deep dish pie crust, prebaked
2 pounds heirloom tomatoes, sliced into ½ inch slices
1 ½ cups extra sharp cheddar, grated
½ cup homemade mayonnaise*, (may be more, may be less)
½ cup basil leaves, cut into chiffonade (ribbons)
¼ cup green onions, sliced, white and green parts
Ground black pepper and a whisper of cayenne pepper

Directions

Preheat the oven to 375°.

Layer the tomato slices in the prebaked pie crust. [Editor’s note: Once you’ve sliced the tomatoes, drain them on paper towels to prevent a drippy pie.] Combine the cheese, homemade mayonnaise (recipe follows), basil chiffonade, green onions, black pepper, and cayenne pepper in a bowl and mix to form a pimento cheese consistency. Spoon over the tomatoes and bake in the preheated oven for about 20 to 30 minutes or until the pie is set and a light golden brown. Remove from the oven and let rest until the pie is room temperature. This serves four as a main course or six to eight as a side.

*Homemade Mayonnaise

Blend 1 egg, ½ teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon lemon or lime juice, 1 teaspoon vinegar (white, cider, white wine, or unseasoned rice vinegar – do not use red wine or balsamic!) in a blender with measurements on the side or in a measuring cup with a stick blender. Slowly drizzle in enough extra-virgin olive oil to bring the total to 4 ounces and then enough canola (or other neutral oil) to bring the total to 12 ounces. Once it is emulsified, it can be stored for up to a week in the fridge. If you are concerned about raw eggs, you can substitute a good-quality store bought mayonnaise.