WARM GARDEN BEAN, GOAT CHEESE AND POACHED EGG SALAD Cindy Pawlcyn, executive chef/owner, Mustards Grill, Napa, Calif., www.mustardsgrill.com Yield: 12 servings 2 T. apple cider vinegar 2 T. balsamic vinegar 1/4 c. Dijon mustard 2 shallots, minced Sea salt and pepper, to taste 3/4 c. extra virgin olive oil 2 lbs. (6 c.) fresh seasonal beans (several varieties of colors, wax or shelling beans) 12 large eggs 6 oz. (9 c.) mixed baby salad greens 3 T. fresh tarragon or chervil, chopped 6 oz. goat cheese, crumbled Method (1) Blend together vinegars, mustard and shallots with sea salt and pepper, to taste. Slowly whisk in olive oil until fully incorporated. Set aside. (2) Trim ends of beans, and cut in 3-4” pieces. Blanch beans in lightly salted water; drain. Toss beans with 1/4 c. dressing. (3) Poach eggs in small batches in acidified water (1 t. vinegar to 1 qt. water) until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Remove, and keep warm. (4) To serve, arrange 1/2 c. beans in a “nest” in center of a plate. Place egg in the nest. Toss the salad greens and herbs in the remaining vinaigrette; place 3/4 c. greens around the nest. Sprinkle on 1/2 oz. goat cheese. Wine pairing: The cantaloupe, citrus and guava flavors in Kunde Sauvignon Blanc “Magnolia Lane” 2008 (California) will provide a perfect contrast to the creamy egg and goat cheese prep. AMERICAN EGG BOARD GRILLED SALMON ON A SALAD WITH FRISÉE, SWEET CORN, ONIONS AND SUN-DRIED TOMATOES National Onion Association, www.onions-usa.org Yield: 12 servings 12 6-oz. salmon fillets 6 heads frisée 4 1/2 c. fresh corn, cut off the cob 6 medium white onions, thinly sliced 9 oz. sun-dried tomatoes, julienned 1/3 c. Champagne vinegar 3/4 c. olive oil Salt and pepper, to taste Method (1) Cook salmon fillets on grill or under broiler for approximately 3-4 minutes per side. (2) Combine frisée, corn, onion and sun-dried tomatoes in a bowl, and toss lightly with Champagne vinegar and olive oil. Season with salt and pepper. (3) Arrange the salad on a plate, and place the grilled salmon on top. Wine pairing: The light and luscious Chamisal Estate Pinot Noir 2007 (California)—with flavors of cherry, blood orange and herbes de provence—will seamlessly balance the salmon, onions and corn. You Work Hard on Your Menu . . . Leave the MAGIC to Chef Paul! Choose From 28 Magic Seasoning Blends Products Chef Paul Prudhomme stands for quality and he proudly offers his line of all-natural, Magic Seasoning Blends (17 , Magic Sauce & Marinades (4 , Magic Chiles (7 and Smoked Meats (Andouille & Tasso ! Order Direct 800-457-2857 or request products from your local distributor. Save $5 when you order or send for mail-in certificate and save on your first order! Ba Tomato Sweetgallon 1 Yield: sil Sauce oil ¼ cup vegetable pped 7 cups onions, cho f Paul ® 3 tablespoons Che Magic This extremely versatile sauce can be substituted for tomato sauce or marinara sauce. The sauce can be cooked longer to thicken it for use as a sauce for lasagna, parmigiana and pizza. ltry Prudhomme’s Pou ® or or Barbecue Magic ® Herbal Seafood Magic or ™ Magic k, stirring, for 2 Pizza and Pasta over high heat. Coo the onions in a skillet stir well. Add the Combine the oil and of your choice, and g gic Seasoning Blend sugar. Stir well. Brin minutes. Add the Ma es, stock and brown atoes Add the tomato il acid taste from tom garlic and stir well. and a simmer. Simmer unt heat to Add the butter to a boil, then reduce Remove from heat. r. Stir occasionally. dy to use. is gone, about 1 hou . Refrigerate until rea by Paul Prudhomme t © 2001 l until butter is melted Copyrigh the basil. Stir wel 3 14 7 7 minced tablespoons garlic, shed cups tomatoes, cru ck, unsalted cups chicken sto wn sugar, tablespoons light bro firmly packed ter, unsalted 6 tablespoons but pped cho ¼ cup fresh basil, Questions? Call Gregg Villarrubia (504) 731-3519 or gvillarrubia@chefpaul.com www.chefpaul.com www.chefmagazine.com 01.20.2010 15:08 CM15125_0210.pdf March/April 2010 | 15