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Seafood

0

SCast 007| Menu Planning

If you've ever wanted to be a fly on the wall for one of our menu meetings, now's your chance. We spend the first 20 minutes of the podcast talking about chicken wings and sauces, and then switch gears into planning an all sea food menu for an upcoming pop-up dinner. Maybe you'll find it fascinating, maybe you'll find it dreadfully boring. But this is a big part of what we do for a living, so I thought it might interest some of you. Whether you love it or hate it, I'm open to hearing your feedback on this episode.

0

ACJ 015| Emulsified Pan Sauce

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I answer Joni's question about making a pan sauce after pan roasting a salmon.

0

ACJ 014| Ceviche

Download Podcast Episode

In this episode, I answer Molly's question about ceviche; what it is, how to prepare it, and some of the pitfalls you need to be aware of.

Oct

08

2015

4

Halibut Ceviche

By jacob burton

This dish is a great representation of the collaborative environment that I try to foster at Stella. Pulling influences from different backgrounds, cultures, and styles is what we're constantly striving towards.

Oct

08

2015

0

Chablis Poached Salmon Rillette with Lemon and Tarragon

By jacob burton

A rillette is made from meat, (usually pork or game), that is slowly cooked in fat or a flavored liquid, and then pounded into a paste using some or all of the cooking liquid. The resulting paste is then placed in a jar or ramekin and capped with fat, which allows the meat to cure and the flavors to meld.

Aug

17

2015

0

Sushi Crab

By jacob burton

This recipe is from my days as Executive Chef at an Asian-Fusion restaurant that also served sushi. It was a crab mix that went inside of a sushi roll that was topped with sliced hamachi and orange aioli. After leaving this restaurant, I was so burnt out on sushi that I swore I'd never make it again.

Aug

17

2015

0

Smoked Salmon Pâté

By jacob burton

This recipe is a great way to use your left over salmon scrap after you butcher a side down into fillets. The salmon is pureed in a food processor with a flavored cream and then baked in a terrine mold. The finished product is a slice-able yet spreadable pâté that works great as an appetizer or canape.

Aug

17

2015

1

Honey Anchovie Aioli

By jacob burton

This aioli is rich and flavorful; the umami brought by the boquerones make it a great condiment for many applications.

Aug

17

2015

0

Fish Stock - Basic Recipe

By jacob burton

Classic fish stock recipe.

Dec

20

2012

11

CT 011| How to Pan Roast Salmon

By jacob burton

How to Pan Roast a Fillet of Salmon - Video Technique

This video demonstrates how to pan roast a fillet of salmon.

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Seafood

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