Chef Bill Mitchell








Pan Seared Herb Salmon




 

Now that we are into a new year we all start with what’s next? What I mean by that is do we put in the new grass this year, go on a diet, put up that fence that’s been down for a year or maybe buy some new clothes. For myself, it’s getting back into fine dining recipes. Not that I have stopped, but I was kind of getting bored of doing the same ol’ thing. My style of cooking is what you might see in a magazine. They’re not hard to do you, just have to know what ingredients go well together. With that in mind you can try this recipe; Penne with Sausage, Porcini and Portobello Mushrooms, and Syrah wine;

2 oz                 dried porcini mushrooms

12 oz               Italian sausage cut into ½” slices

1 ½ c               chopped yellow onion

3 cloves           chopped garlic

1 ½ c               chopped Portobello mushrooms

¾ tsp               crumbled dried rosemary

1 tsp                dried thyme

¼ tsp               kosher salt

¼ tsp               freshly ground pepper

1 ½ c                Syrah wine

2 ea 14 ½ oz    cans of chopped tomatoes drained

1 tbl                 tomato paste

kosher salt and fresh ground pepper

1 pound penne pasta cooked

garnish; shredded Asiago cheese, chopped parsley

Soak porcini in hot water for 2 to 3 hours, drain. In a medium non-stick sauté pan over med-high heat, sauté sausage for 6 to 7 minutes turning them brown. Remove and place on paper towel to drain. In a large sauté pan over med-high heat, sauté onions and garlic for 4 to 5 minutes, until onions are translucent. Add porcini, Portobello mushrooms, rosemary, thyme, salt and pepper and continue sautéing for 3 to 4 minutes. Add wine and bring to a boil. Reduce heat and simmer to reduce liquid by half. Add tomatoes and tomato paste and simmer for 8 to 10 minutes. Add sausage and heat through. Season with salt and pepper to taste, add sauce to cooked pasta and mix thoroughly. To serve top with cheese and parsley.

I attached a photo of Pan Seared Herb Salmon topped with a sweet pickle aioli and shredded cucumber along with Sautéed Garlic Spinach and a potato cake topped with sour cream. Next time I’ll give you the recipe for that, so go have fun, and remember if you would like this quality at your home, I do Private Dinner Parties. For more information, drop me a line, chefbillmitchell@yahoo.com or 209-852-2728 Thanx Chef Bill!

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Thanx, Chef Bill!