OPERATIONAL EXCELLENCE
Chefs Share Impressive Recipes From the 2021 Culinary Showcase
Discover new flavors and techniques with these selected recipes from the 2021 Culinary Showcase— and check
seniorlivingconference.com for more culinary events and education in May! Thank you to our 2021 Culinary Showcase sponsors: Entegra Procurement Services, Gordon Food Service, InnoServ, Morrison Living, and Sysco.
CHARCUTERIE BOARD WITH COLD-SMOKED TUNA “PROSCIUTTO,” SHAVED CRENSHAW MELON SALAD, AND BALSAMIC TRUFFLE CHUTNEY
COURTESY OF
The tempting aroma from the smoker drew a crowd to see this dish being prepared at the Expo Hall of the Senior Living Executive Conference. Chef Daniel Wright, director of hospitality at Harborchase of Wildwood, combined techniques that are both trendy and confirmed favorites—smoked preparation and charcuterie board—for an interesting variation to the usual cured meats on the board. Wright completes the board with “caviar” from Australian finger limes—a small, elongated, green citrus fruit. When snapped open, the fruit reveals little spheres that look like green bubbles, which release tart lime juice when eaten.
Serves 8; can be arranged on boards for individuals, pairs, or groups. Crenshaw Melon Salad
Tuna Prosciutto 4 ounces otoro fatty tuna ¼ cup kosher salt 1 teaspoon sugar
1 teaspoon coriander seeds, whole 1 teaspoon cracked black pepper ¼ cup wood chips
1. Mix salt, sugar, coriander, and pepper. Rub tuna with mixture, place in shallow pan, and cover.
2. Press tuna by resting a 5-pound weight (heavy pot or brick) on top of the pan cover. Refrigerate, weighted, for 24 hours.
3. Remove tuna, safely rinse off salt mixture, and pat dry.
4. Prepare the smoker according to instructions; used soaked wood chips and allow smoke to build up.
5. Cold-smoke tuna for 5 to 10 minutes. If smoker has a door, leave open.
Note: You may use a smoking gun instead— this will take about 10 minutes.
½ pound thinly shaved melon 1½ teaspoons white wine vinegar 3 teaspoons extra virgin olive oil Salt and pepper to taste (a pinch of each)
1. Peel melon and use mandoline to slice into thin ribbons.
2. Stir together vinegar, oil, salt, and pepper in a small to medium bowl.
3. Working quickly, add melon ribbons to bowl with vinegar mixture and toss gently.
4. Marinate melon in the vinegar mixture for no longer than 10 minutes. A longer marinating time will start to break down the melon texture.
5. Remove melon ribbons with tongs and place portions on charcuterie board.
Balsamic Truffle Chutney
2 onions, peeled and sliced in thin half-moons 6 garlic cloves
3 teaspoons white balsamic vinegar 1 teaspoon sugar 3 teaspoons salt
1 teaspoon red pepper flakes 2 teaspoons fresh chives, chopped ¼ cup olive oil
1 teaspoon jarred black truffles (see note)
1. Place olive oil in a medium skillet and heat over high.
2. Add onions to oil and cook, stirring occasionally, until translucent.
3. Add garlic and cook for 1 minute. 4. Add vinegar, sugar, salt, and red pepper flakes. 5. Reduce heat to medium-low and cook 15-20 minutes until onions are soft and velvety.
6. Remove from heat. Let cool. 7. Place in condiment serving dishes and garnish with chives and a dot or more of truffles.
Note: Sliced or minced jarred truffles can be used, or black truffle oil can be substituted.
MARCH/APRIL 2022
ARGENTUM.ORG 37
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