Bobby Flay - New York Brunch

These recipes come from Bobby Flay's "Brunch with Bobby" TV show.  I have not tried them yet, but will at first chance.  Enjoy.

Tequila Cured Salmon With Pickled Red Onions and 
Herber Goat Creme Cheese Spread

Ingredients - Cured Salmon

• One 2-pound Salmon fitted, skin on
• 2 TB Coriander seeds
• 2 TB Yellow Mustard seed
• 1 TB Cumin seeds
• 1 TB pureed canned Chipoltle in Adobo
• Zest of 3 Limes, grated
• ½ Cup finely chopped fresh Cilantro
• 2 Cups Kosher salt
• 2 Cups Light Brown Sugar
• 2 Cups Tequila

Ingredients - Pickled Red Onions

• 1 Cup Red wine vinegar
• ¼ Cup Fresh Lime juice
• 3 TB granulated Sugar
• 1 TB Kosher Salt
• ¼ Teaspoon Coriander Seeds
• ¼ Teaspoon Mustard Seeds
• ¼ Teaspoon Black Peppercorns
• 1 Medium Red onion, halved and thinkly sliced.

Ingredients - Herbed Goat Cream Cheese

• 8 ounces cream cheese, at room temperature
• 2 ounces goat cheese
• 2 TB milk
• Salt and freshly ground Black Pepper
• ½ Cup thinkly sliced scallions
• ¼ Cup finely chopped Fresh Dill

Procedure - Salmon

• On top of a layer of aluminum foil and plastic wrap (enough to make a pouch), put the Salmon on the baking sheet skin-side down.  Pat the top dry with paper towels.  Combine the Coriander, Mustard and Cumin seeds in a small sauce pan over low heat and roast, stirring constantly until fragrant, about 2 minutes.  Remove, let cool slightly and coarsely grind in a coffee grinder.
• Spread the Chipoltle over the top of the Salmon fillet.  Sprinkle the ground spices, lime zest and Cilantro over the Salmon and press into the flesh.  Combine the salt and brown sugar in a bowl, drizzle with the Tequila and then spread evenly over the Salmon.  Tightly wrap the Salmon in the pastic wrap and aluminum foil.  Place another baking sheet on top and weigh down with bricks wrapped in foil.  Refregerate for 48 hours.
• Remove the Salmon from the refrigerator and scrape off the curing ingredients.  When cured, the fish should have a raw appearance and a firm but not hard texture.   Slice the Salmon against the grain paper thin and serve with accompaniments of choice.    

Procedure - Pickled Red Onions

• Combine the vinegar, lime juice, sugar, salt, Coriander seeds, Mustard seeds, and Peppercorns in a small saucepan over high heat.  Cook until the sugar and salt are dissolved.  Remove from the heat and let cool for 5 minutes.
• Put the onions in a medium bowl, pour the vinegar mixture over the toss to coat.  Cover and refrigerate for at least 1 hour and up to 48 hours before serving. 

Procedure - Herbed Goat Cream Cheese

• Combine the cream cheese, goat cheese, milk and salt and pepper to taste in a food processor and process until smooth and fluffy.  Scape into bowl and fold in the scallions and dill. 

Potato Pancakes with Chunky Granny Smith Applesauce and Cinnamon Creme Fraiche

Ingredients - Pancakes

• 1 small onionm, peeled
• 1 large baking potato (about 1 pound), peeled
• ¼ Cup All-purpose flour
• 1 Teaspoon Kosher Salt
• ¼ Teaspoon ground pepper
• 1 large eggs, lightly beaten
• Pinch of baking power
• Canola oil, for frying

Ingredients - Applesauce

• 3 to 6 TB granulated sugar (depending upon how sweet you want)
• ½ Teaspoon ground cinnamon
• 5 Granny Smith apples, cored and cut into large dice pieces

Ingredients - Cinnamon Creme Fraiche

• 1 Cup Creame Fraiche
• 1 Teaspoon Cinnamon

Procedure - Pancakes

• On a box grater, coarsely shred the onion and potato.  Transfer to a colander or wrap in cheesecloth sling, and squeeze as dry as possible.  Let stand for 2 minutes, then squeeze dry again.  Put the onion-potato mixture in a large bowl, add the flour, salt, pepper, baking powder, and egg, and gently fold to combine.
• In a large skillet, heat 2 TB oil until shimmering.  Drop heaping TB of the onion-potato mixture into the skillet and flatten them with the back of the spoon.  
• Cook the pancakes over moderately high heat until the edges are golden, 1-½ to 2 minutes.  Flip and cook until golden on the bottom, about 1 minute.  Drain on paper towel.

Procedure - Applesauce and Creme Fraiche

• To a large pot, combine 1 Cup water, sugar, cinnamon, lemon zest and apples.  Bring to boil over medium heat and cook until soft, 8 to 10 minutes.  Taste for sweetness and add more sugar if needed.   Coarsely mash into a chunky consistency.  Let cool before serving.
• Whisk together the creme fraiche and cinnamon, cover and refrigerate for at least 30 minutes.

Miso Brussels Sprouts

You know me an Brussels Sprouts!  I found this recipe while watching "Unique Eats" on the Cooking Channel.  It is from Pubbelly in Miami, Florida.  I had to alter the quantifies of some of the ingredients as the recipe was developed for restaurant demands.  I hope my edits still work as the recipe sounds perfectly tasty.

Ingredients

Miso Sauce

• 1/3 Cup Sugar
• 1 Cup Mirin
• 1 Cup Sake
• 2 Cups Miso Paste

Brussel Sprouts

• Vegetable Oil, for deep-frying, plus 1 Tablespoon
• 15 Brussels Sprouts, halved
• 1 Slice Bacon, diced
• 1 clove Garlic
• Sea Salt for sprinkling

Procedures

• For Miso sauce: mix together the sugar, mirin and sake in a bowl.  Gradually add the miso paste, a little at a time, mixing everything together well.  Set the bowl over a sauce pan of simmering water and cook for two hours, stirring frequently. 
• For the Brussel sprouts: heat the oil in a deep-fryer or a deep-sided skillet to 350 degrees F.  Fry the spoints until golden brown.  Drain on paper towels.
• Heat the remaining 1 tablesppon of vegetable oil in a saute pan.  Add the bacon and garlic and cook until the bacon turns golden.  Stir in 1 tablespoon of the miso paste, add the fried Brussels Sprouts and toss well.  Sprinkly with sea salt and serve.