Food Arts Magazine, September 2008Wrtten By Food Arts Culinary Director Patrick McDonnell
Photos by Gabe Hopkins
Dan Admire, vice president culinary, Houlihan’s Kansas City “I’m responsible for menu development at Houlihan’s, J. Gilbert’s Wood Fired Steaks, Bristol Seafood Grill, Braxton, Devon, and Chequers. Our focus is contemporary American cuisine using seasonal and regional products. If you buy the best products possible at the peak of their season and apply solid cooking techniques, then the natural flavor will come through. This is what provides good food memories. When salmon no
longer tastes like salmon because too many unnecessary or overpowering ingredients are used with it, you have a real disconnect and people can’t tie it back to something they remember they enjoyed.”GRILLED WILD COPPER RIVER SALMON WITH SWEET POTATO/CORN HASH. WILTED SWISS CHARD & PEPITA/CILANTRO PESTO.
“Place cilantro, pepitas, garlic and Serrano chiles in a blender; puree while slowly adding olive oil. Sauté dice red peppers, green peppers, Idaho potatoes, and sweet potatoes in separate pans until tender and browned; mix them with freshly shucked corn; and some chopped parsley and thyme; season. Brush wild salmon steaks with olive oil; season both sides; cook on a grill. Center hash in a large bowl; top with salmon; garnish salmon with sautéed Swiss chard; drizzle the pesto around.”
MANGOS, PEARS, BLACKBERRIES, BLUEBERRIES, STRAWBERRIES, CITRUS FRUITS, CANDIED KUMQUATS WITH COW GIRL CREAMERY FROMAGE BLANC, MARCONA ALMONDS, MINT & BALSAMIC GASTRIQUE.
“Reduce a cup of balsamic vinegar to a half cup in a nonreactive saucepan; remove from heat; whisk in sugar; bring to a boil; remove from heat; cool. Place mango slices in the bottom of chilled bowls; cover with pear slices; evenly distribute blackberries, blueberries, halved strawberries, orange segments, and grapefruit segments over all; top with Marcona almonds and julienned mint; place a scoop of cheese onto the top center of the fruit; drizzle very fine lines of balsamic glaze over fruit in a zigzag pattern; garnish with sliced candied kumquats.”
