New York Strip and Truffle Risotto: DelmarvaLife Facebook Live Recipes – July 19, 2017
We made two dishes on our Facebook Live Show today and they were delicious!
Chef Frank Dubinski with Passwaters Restaurant at Heritage Shores in Bridgeville, Del. made a seared New York strip and truffle risotto and a seared Atlantic salmon with zucchini and yellow squash noodles.
Be sure to like and follow DelmarvaLife on Facebook so that you’ll get a notification when we go live again on Tuesday, July 25 at 2 pm.
Seared New York Strip + Truffle Risotto
Makes 2-3 servings, cook time 30 minutes
- 2-3 12 oz. New York Strip Steaks (cooked to whatever doneness preferred)
- 4 tablespoons (1/2 stick) butter, divided.
- 1 large onion, chopped.
- 1 1/2 cups arborio rice or medium-grain white rice.
- 1/2 cup dry white wine.
- 5 cups (or more) hot vegetable broth.
- 1/2 cup grated Parmesan cheese.
- 2 teaspoons white truffle oil
- 2 teaspoons shaved or chopped black truffle (optional)
- Chopped fresh parsley
In a 4-quart saucepan, heat olive oil over a medium heat. Add onions and garlic and sweat for 3 minutes until vegetables are translucent and aromatic. Add rice and lightly toast in oil for 2 minutes stirring frequently. Add liquid 1/3rd at a time stirring until each additional 1/3rd is absorbed. Once all liquid is absorbed, remove from heat and stir in Parmesan, parsley, white truffle oil and butter.
Seared Atlantic Salmon with Zucchini + Yellow Squash Noodles
Makes 2-3 servings, total time 15 minutes
- 2-3 6-8oz. salmon filets
- Chopped fresh parsley
- 1 zucchini julienned on mandolin
- 1 yellow squash julienned on mandolin
- 1 qt. halved heirloom cherry tomatoes
- 2 tablespoons minced garlic
Start by julienning your yellow squash and zucchini and halving the cherry tomatoes. Reserve until ready to sauté. Season your salmon filets with kosher salt and black pepper along with fresh herbs. Sear or grill your salmon until your preferred doneness is achieved. Medium is highly preferred. Once salmon is finished, reserve and let rest for just a few minutes. Next, start lightly sautéing your garlic with olive oil. Place your heirloom tomatoes into the oil and lightly pan roast. Gently toss your squash and zucchini with your olive oil and cherry tomatoes to gently warm through. Place your julienned vegetables onto your plate, top with your salmon and garnish with fresh parsley or any fresh herb of your choice.