And so we said good-bye last night to Top Chef contestant, Ron Duprat.
Ron is an executive chef from Haiti. He cooks with exotic flavors with a Haitian Creole influence.
I liked Ron's big, gruff personality and I was a little sad to see him go. But, the challenge of deconstructing a paella was too much for him, since according to head judge Tom Colicchio he didn't appear to know how to make one to begin with.
Below is one of his recipes. It sounds delicious and not too complicated for a home cook. I think I may try it this weekend in honor of Chef Ron!
Pan Seared Salmon with Spinach and Cannelloni Bean Saute and Citrus Butter
* 8 ounces wild salmon, filleted into 4-ounce portions
* 4 ounces Chablis
* 2 ounces heavy cream
* 1 bay leaf
* 1 lemon, zested and juiced
* 4 ounces spinach, washed and cleaned
* 1 small can cannelloni beans
* 1 clove garlic
* 2 ounces unsalted butter
* Olive oil
* Salt and pepper
1. For citrus butter, reduce Chablis and heavy cream by half with bay leaf and lemon juice. Mount slowly with butter (whisk in cold butter). Strain and season with salt and pepper to taste.
2. In a saute pan, heat 2 ounces olive oil and add salmon seasoned with salt. Cook until golden brown. Remove from pan and let rest.
3, In another saute pan with oil, cook spinach, garlic, and cannelloni beans. Season with salt and pepper to taste.
1. Using a ring mold, pack spinach-bean mixture onto center of plate. Remove mold.
2. Gently place salmon on top of spinach.
3. Spoon citrus butter sauce over salmon and plate.
4. Garnish with lemon zest and fresh herbs.
photos and recipe via
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