Season with salt and pepper, and set aside. In a blender, combine all ingredients through olive oil, blending until smooth. Cook another 4 minutes or until the salmon is firm to the touch and the scallops have begun to brown on their edges.Īrrange two criss-crossed skewers on each plate and spoon Romesco Sauce over them, or pile the skewers on a serving platter and serve the sauce in a bowl, allowing everyone to take as much sauce as they’d like.ġ roasted red pepper, seeded, peeled and roughly chopped (or substitute jarred roasted peppers)ġ tablespoon roughly chopped almonds (8 or 9 whole almonds)Ģ cloves garlic, peeled and roughly chopped Cook for 4 minutes and then rotate the baking sheet in the oven and give each skewer a half turn. Set the skewers either over the grill, or on a baking sheet placed on the top rack of the oven. Thread each skewer with onion chunks, 1 salmon chunk, red and poblano pepper chunks and a scallop. (If you don’t dry each piece, they’ll steam while cooking the exterior will be soft, rather than crisp.) With a paper towel, pat dry each chunk of fish and scallop. Remove the seafood from the marinade, and discard the liquid. During this time, make the Romesco Sauce. Cover and refrigerate for about 20 minutes. Add the salmon and scallops to the dish and coat with the marinade. In a 9-inch square Pyrex dish, combine 2 tablespoons of olive oil with salt, pepper and lime juice. Preheat a grill, or preheat oven to 400 degrees Fahrenheit, whichever you prefer. Kosher salt & freshly cracked black pepper, to tasteġ red bell pepper, cut into 1¼-inch chunksġ poblano chili pepper, cut into 1¼-inch chunks It’s not easy to juggle everything, but the rewards are worth the effort.Ĩ 8-inch wooden skewers, soaked in cool water for at least 1 hourĨ ounces salmon filet (one large piece or several smaller pieces), cut into 8 equal chunks This issue has always been something I’ve cared deeply about. But it is also an issue that I wholeheartedly believe can be eliminated. suffer from hunger? This is a very real, very tragic epidemic throughout the entire world. Those funds have enabled the United Nations World Food Program to buy clean cookstoves for use in school meals programs.ĭid you know that over 800 million people in the world can’t get enough to eat? Or that one in six people in the U.S. I have also joined with First Lady Michelle Obama in her Chefs Move to Schools program, to help solve America’s childhood obesity epidemic.Īnd in the wake of the Haiti earthquake in 2010, Chefs for Humanity raised $100,000 to find ways to address the hunger crisis sustainably. After Hurricane Katrina, my fellow chefs and I joined the American Red Cross in cooking for and feeding hundreds of victims and relief workers in my home state of Mississippi. I’m also a wife and the mother of four rambunctious young boys-which, I promise you, is nearly as much work as all those other things combined!Ĭhefs for Humanity is a nonprofit organization founded to promote nutrition education, hunger relief, and emergency and humanitarian aid to reduce hunger worldwide. In addition to our restaurants (Ocean Restaurant by Cat Cora in Singapore Cat Cora’s Kitchen in San Francisco, Houston and Salt Lake City Kouzzina by Cat Cora in Orlando), TV shows, multiple product lines, cookbooks and iPad cooking app, I’m very much involved with Chefs for Humanity, which we started in 2004 in response to the Asian tsunami disaster.
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