Cooling Down the Kitchen
Two recipes from Chef Chris Olsen
By Ty Bannerman
Eric Williams ericwphoto.com
To get the ball rolling, we asked Prairie Star’s new Executive Chef Chris Olsen if he had any tips to keep your summer cooking cool. To our delight, he was happy to share the recipe for one of the more striking items from his new menu, a scallop ceviche margarita. Because the scallops in this classic Latin dish are “cooked” heatlessly by the acids in lime juice, you can keep your time over a hot stove to a minimum.
He also threw in a recipe for cranberry beurre rouge, a wine-based French sauce that will add a dose of lively fruit to poultry or fish (Olsen uses it on his grilled salmon). It’s a little trickier than the ceviche but sure to give a refreshing zing to your summer menu.
Scallop Ceviche Margarita
Here is a twist on a classic Latin dish and one of my favorite drinks, the margarita …
8oz bay scallops
1 cup tequila
½ cup lime juice
½ cup lemon juice
½ avocado cubed
6 grape tomatoes halved
½ red onion minced
1/4 cup green chile
1 bunch chopped cilantro
Cook the alcohol out of the tequila by simmering it in a saucepan until reduced by half. Remove from heat and add the lemon and lime juice. Pour the resulting liquid over the uncooked scallops. Cover and let sit for 12 hours. Once the scallops have a bright white look, remove them from the liquid. Mix the scallops with the avocado, tomato, onion, green chile and cilantro. Place the mix in your favorite margarita glass, add just a touch of the liquid, and don’t forget to salt your rim. Cheers!
Cranberry Beurre Rouge
This is a classic French sauce that goes great with poultry or fish; it’s a red wine butter sauce. It can be tricky to make and takes some practice—the key is to cook slowly over low heat so the butter doesn’t break.
1/4 cup dried cranberries
1 bunch thyme
1 tbsp peppercorns
1 diced shallot
2 cups red wine
1 pound diced butter
Dice the butter and leave out at room temperature for 10 minutes before starting the sauce. Add the wine, thyme, peppercorns, shallot and cranberries to a small sauce pot. Reduce the wine over high heat until it is syrupy. Turn heat to low and slowly whisk in the butter, doing so one piece at a time. Make sure the butter does not boil and also does not get too cold (this is key to any beurre rouge). Once all the butter has been added and melted down, remove from heat, strain, and season with a touch of salt. Pour liberally over the poultry or fish dish of your choice.
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