Chef Kelli's Spring Sampler - KMSP-TV

Chef Kelli's Spring Sampler

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(WJBK) - Brunch BLT Salmon Sliders with Chipotle Aioli

Sliders
1lb. fresh salmon filet, skin removed, and thinly sliced
½    red bell pepper, sliced
½    yellow bell pepper, sliced
½c.  panko bread crumbs
¼t   celtic sea salt
¼t   fresh ground black pepper
1    egg
olive oil for pan 


Chipotle aioli
1/3c. mayonnaise
2T  Chipotle pepper, in adobo sauce

Garnishes:
12 brioche rolls or savory butter king's Hawaiian rolls
8 slices bacon, cut into thirds
2 avocados, sliced
2 plum tomatoes, sliced
12 small pieces romaine or butter lettuce cleaned and dried


Directions
Sliders:
Place sliced salmon and bell pepper into a food processor. Pulse 2-3 times until mixture is coarsely chopped.
Remove mixture and place in a medium bowl. Add panko bread crumbs, salt, pepper and egg and mix until well incorporated. If mixture is not holding together, add additional panko bread crumbs, 1 tablespoon at a time.
Shape salmon mixture into 12 small patties.
Heat a small amount of oil in a pan over medium high heat. Cook patties for 3-4 minutes on each side until completely cooked through be careful not to overcrowd the pan.
Meanwhile heat a large skillet over medium high heat. Add the bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.  Reserve pan for toasting rolls.
Grill rolls cut side down in bacon pan over medium heat  until golden brown.

Chipotle Aioli:
In a small bowl, whisk together the mayonnaise and adobo.
Assembly:
Spread a small amount of chipotle aioli on each roll top with slider followed by lettuce, 2 strips bacon, 1 slice tomato and 1 slice avocado.

Mini Carrot Pancake Stacks with Cream Cheese Spread
 
Pancakes:
1 1/4c. all-purpose flour
2T Finely chopped pecans
2t baking powder
1t ground cinnamon
1/4t salt
1/4t ground ginger
dash nutmeg
1 egg, lightly beaten
1/3c. packed brown or granulated sugar
1c. milk
2c. finely grated carrots
1t vanilla extract

Cream Cheese Spread:
4oz. Cream cheese
1/4c. powdered sugar
2T Milk
1/2t vanilla extract
dash ground cinnamon

Directions
In a bowl, combine flour, pecans, baking powder, cinnamon, salt, ginger, and nutmeg.
In a separate bowl, combine egg, brown sugar, milk, carrots, and vanilla; mix well.
Stir carrot mixture into dry ingredients until moistened. Pour batter by heaping tablespoon onto a greased hot griddle. Turn when bubbles form on the top of pancake; flip and cook until golden brown.  Beat cream cheese with other ingredients until light and fluffy. Stack pancakes three high and insert festive pick to hold the tower in place

Pork Tenderloin Tornados                                       
Yield 16 pieces

2    pork tenderloins
¼c. soy sauce
Juice of 1/2 orange
clove garlic minced
3T honey
1t orange rind
Sprinkle of sea salt and pepper
4 thick cut pieces bacon

Directions
Cut pork tenderloin into 1” pieces
Mix all other ingredients excluding bacon, and pour over pork and let marinade for 1 hour
Wrap bacon around individual pork pieces and fasten with toothpick
Cook on BBQ grill of sauté in hot sauté pan until medium in temperature ( a little pink still or 130 degrees)


Carmel Pear Bruschetta with Brie Cheese & Almonds

12   Baguette slices (inch, slight bias)
4oz  goat cheese
1    pear diced
½c.  brown sugar
1T   unsalted butter
12   slices brie cheese
¼c.  sliced almonds (preferably skin on)

Directions
Lightly toss baguette slices in olive oil, place on sheet tray and toast in 350 degree oven for 4-minutes until bread is crisp.
Melt butter in sauté pan and then add brown sugar and let it cook down for a couple of minutes, add pears and cook over medium low heat for an additional 2 or so minutes, so pears .
Place brie one slice of Brie cheese on top of croutons then top with a small teaspoon of brown sugar pear mixture and a sprinkle of sliced almonds 

Whole Foods Market Lamb with Apricots

Ingredients:
2tsp       extra-virgin olive oil
3lb         piece boneless leg of lamb, trimmed
1tsp       fine sea salt, plus more to taste
3/4tsp   freshly ground black pepper, plus more to taste
3           onions, thinly sliced
1 1/4c.  red wine
1 1/2c.  beef broth
1/3c.     sliced dried apricots

Directions
Heat oil in a large Dutch oven over medium-high heat. Sprinkle lamb with salt and pepper, add to the pot and cook until browned on all sides, about 10 minutes.
Transfer lamb to a plate and add onions to the pot. Cook, stirring occasionally, until onions are golden brown, about 10 minutes.
Add wine and simmer until reduced by about half. Add broth, return lamb to the pot, cover, and simmer 2 hours. Add apricots, turn lamb, and continue to simmer until lamb is very tender, about 1 hour more.
Transfer lamb to a platter, cover and keep warm. Simmer sauce until reduced to about 2 1/2 cups; taste and adjust seasoning with salt or pepper if desired. Slice lamb, pour sauce over lamb and serve

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