Featured in smalltalk Magazine Vol I | Growth
Let’s Eat: Chef Randy Ishie
Photos by Erin Feltman Photography
blackened salmon with cajun butter & cowboy potato hash
4 Salmon filets (5-7 oz each)
4 T blackening seasoning (recipe follows)
4 medium Idaho russet potato, medium diced
1 tsp paprika
1 tsp garlic powder
1/3 C yellow onion, small dice
1/3 C red bell pepper, small dice
2 T garlic, minced
1/2 C + 3 T butter
1 T fresh or dried parsley and fresh dill sprig
3 Tbls olive oil
2 lemon wedges
Salt and pepper to taste
1. Preheat oven to 425 degrees.
2. Toss all spices together and set aside.
3. Pat dry the Salmon filets with paper towel, melt 1 Tbls (or as much as needed) butter and brush Salmon, rub blackening season on flesh side generously.
4. Toss potatoes with a splash of olive oil, salt and pepper, garlic powder, paprika.
5. Heat a sauté pan (skillet) until very hot but not to smoke point, add the potatoes and let sear for 1-2 minutes, gently scrape bottom of pan with firm metal spatula to loosen potatoes and sauté. Add peppers, onions, and garlic, sauté for 2-3 mins. Add parsley and 2T butter. Toss and set aside and hold warm.
6. Heat a large cast iron skillet or similar heavy-bottomed pan over medium heat (no need to add oil). Once the pan is very hot (a droplet of water should dance on its surface), working quickly but gently, add the salmon fillets, one at a time, flesh-side down. Cook for 2 to 3 minutes without disturbing the fillets, until the surface is blackened (peek as little as possible!, then carefully turn each piece of salmon over to finish cooking. Continue to cook over medium heat, until the skin becomes crispy, and the fish is fully cooked through, about 5 to 6 additional minutes depending upon the thickness of your fillets. The fish should reach 145 degrees F on an instant read thermometer and flake easily with a fork at its thickest part.
7. In a different saute pan or microwave safe bowl melt remaining butter and squeeze one of the lemon wedges into butter, add a tsp of blackening season to butter.
8. Plate with Cowboy hash on bottom laying Salmon on top and spooning cajun butter over fish. Garnish with lemon wedge and dill sprig.
salad with southwest chipotle lime dressing
1 tsp canned chipotle in adobo, puréed
1 ½ C mayonnaise
1 C sour cream
2 T Hidden Valley Ranch dressing spice mix
2 T lime juice
3 T whole milk
1 tsp salt
½ tsp black pepper
1. For the salad, toss your favorite seasonal vegetables and greens together with diced grilled chicken.
2. Whisk together all ingredients in a medium size mixing bowl and set aside.
3. Dress salad as desired and toss. Garnish with lime wedge. For crunch, fried tortilla strips.
charred flat iron steak with southwest white bean salad
For the White Bean Salad
2 cans white kidney beans (aka. cannellini beans), rinsed and drained
1/2 medium red onion, small dice
1 jalapeno (seeds removed), sml dice
3 cloves garlic, minced
1/2 pint grape tomatoes halved, roasted (optional)
1 T lime juice
3 T cilantro, chopped
salt and pepper to taste
Toss all ingredients together in bowl and set aside.
For the Steak
4 flat iron steaks (about 6-8oz each)
1 T Chili powder
1 ½ tsp cumin
1 T lime
1 tsp Black pepper
2 T olive oil
1 tsp coriander, ground
Salt to taste
2/3 cup olive oil
2 T red wine vinegar
1/4 C finely chopped parsley
1/2 C finely chopped cilantro (optional)
3-4 cloves garlic , finely chopped or minced
1 T red chili pepper (or crushed red pepper flakes)
¾ tsp dried oregano
1 tsp Kosher salt
pepper, to taste (about 1/2 teaspoon)
Finely chop all ingredients and whisk together in bowl. Let sit for at least 20-30 mins so the flavors blend. (overnight is optimal)
1. Mix all ingredients together except steak and salt.
2. Cover steaks in marinade then salt both sides, let sit for at least 1 hour (3-4 hours ideally).
3. Heat grill to 450- 500 degrees and put steaks on hottest part of grill for 3-4 mins each side.
4. Move to less hot area and cook to 120-130 degrees internally (about 7-9 mins total).
5. Let steak rest on a plate about 8-10 mins before slicing. Serves 4
Ishie’s Catering and Events
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