Delicious Summer Recipes from The Lodge Chef| Leave a Comment
Lodge Executive Chef, Jesse Kaylor, joined us just over a year ago and has been busy creating amazing food, based on The Lodge’s philosophy of using many fresh and local options. Jesse, his sous chef, and pastry chef, prepare breakfast, lunch, and dinner options for over 100 people daily. Choices such as: shrimp and grits, salmon wellington, pomegranate glazed chicken, and our famous fried chicken are enjoyed by residents and their guests.
In between dinner service, his immensely popular wine pairing dinners (that always sell out), and his cooking classes with the residents, Chef Jesse was able to provide a few of his favorite summer recipes.
Seared Salmon with Pesto Couscous & Grilled Carrots
-12 ounces fresh salmon cut into two 6 ounce filets
-10 ounces middle eastern couscous
-6 each Malibu Carrots
-2 lemons, juiced
-1/4 cup olive oil
-2 tsp minced garlic
-1 tsp minced shallot
-4 sprigs fresh thyme
-1 tbsp chopped parsley
-1 tbsp chopped dill
-1tsp old bay
Combine all ingredients in salmon marinade, mix well and poor over salmon filets. Rub in marinade by hand to ensure salmon is properly covered. Wash hands, wrap salmon and set aside, refrigerated, for at least 30 minutes. Season salmon with kosher salt and cracked pepper right before cooking. Heat sauté pan over med/high heat with a Tbsp of vegetable oil. Sear salmon on one side until it starts to brown, remove from sauté pan and finish cooking in a 350F oven for about 12 minutes or until salmon reaches 140f.
-2 cups packed fresh basil leaves
-2 cloves garlic
-1/4 cup pine nuts
-2/3 cup extra-virgin olive oil, divided
-Kosher salt and freshly ground black pepper, to taste
-1/2 cup freshly grated Pecorino cheese
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
Pick your favorite middle eastern couscous from your local grocery store and follow the directions on the box for suggested preparation. After couscous is done mix in your desired amount of freshly made basil pesto and it’s ready to be served
Cut your Malibu carrots in half and toss with a little olive oil, salt, pepper, fresh thyme and minced garlic. Once grill is hot, grill carrots on both sides until done.