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Pan Seared Salmon with Blue Crab and Bacon Dressing Stu's Caesar Salad Eggs Benedict

BROADCAST DATE:   04/14/02

Pan Seared Salmon with Blue Crab and Bacon Dressing
From the Kitchen of:
Stu Schroeder and Ryan Day of Sunset Grill

    4 8 oz cuts of Atlantic salmon
    2 Tbs. olive oil
    1 Tbs. minced garlic
    salt & pepper to taste

    Blue Crab Dressing
    1 c. blue crab meat
    1/4 c. panchetta bacon, cooked and chopped
    2 Tbs. diced tomato
    1 Tbs. balsamic vinegar
    2 Tsp. red wine vinegar
    1 tsp. dijon mustard
    1 tsp. minced garlic
    1/3 c. olive oil
    salt & pepper to taste

    Heat sauté pan with 2 Tbs. olive oil.  Sear salmon on both sides, reduce heat and cook to preferred temperature.  Remove salmon from pan.  Add garlic, tomatoes, bacon and crab meat, sauté lightly.  Add in vinegars and dijon mustard.  Stir together.  Whisk in olive oil to make an emulsion.  Heat and pour over salmon.  Garnish with chives.

Stu's Caesar Salad
From the Kitchen of:
Stu Schroeder and Ryan Day of Sunset Grill

    fresh pepper (pepper mill)
    1 fork tong minced garlic
    1/2 fork tong chopped anchovy
    1 lemon
    1 egg
    1 fork tong grey poupon
    2 Tbs. worchestersire sauce
    4 Tbs. virgin olive oil
    1 tsp. balsamic vinegar
    2 handfuls chopped romaine
    1 c. assaiago or parmesan cheese, grated
    large croutons

    In a large caesar bowl, grate pepper for an abrasive surface.  Add garlic and anchovy.  Mix.  Add one squeeze of lemon, egg yolk, grey poupon mustard and worchestersire sauce.  Mix these ingredients well into a paste.  Add virgin olive oil and balsamic vinegar.  Mix again.  Add the chopped romaine and cheese.  Mix well by tossing thoroughly but don't smash or bruise the romaine.  Plate the tossed romaine.  Add the croutons on top and serve.

Eggs Benedict 
From the Kitchen of:
Sandro Jube and Lorenzo Pelayo of Honolulu Cafe

    1 English muffin
    2 slices baked ham
    2 slices smoked turkey
    2 whole eggs for poaching
    slices of potato and bell pepper for garnishing

    Hollandaise Sauce
    3 egg yolks
    1/4 lb. clarified butter
    1/2 c. white wine
    1 bay leaf
    4 pcs. peppercorn
    1 Tbs. white vinegar
    1 Tbs. lemon juice
    salt & pepper to taste

    Hollandaise Sauce:  Stir egg yolks and lemon juice vigorously in medium saucepan over very low heat.  Add butter and white wine and stir constantly with whisk, until melted.  Add remaining ingredients and continue vigorous stirring until all butter is melted and sauce is thickened (be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling).  Keep warm.

    Benedict:  Split and toast English muffin halves.  Cook ham and turkey slices until lightly browned and place them on each English muffin half.  Prepare poached eggs (add white vinegar to boiling water to hold egg together when poaching).  Top each English muffin half with one poached egg.  Spoon warm sauce over eggs.  Garnish with slices of potato and bell peppers.