If your shelter-in-place experience is anything like ours, the same meal staples are starting to get a little stale. To help mix up your kitchen repertoire, the executive chefs from Poppy Hills and our sister course Poppy Ridge have compiled some of our most popular, easy to cook, recipes for you to learn at home. Stay tuned as we will periodically update with additional recipes!
Poppy Ridge – Blackened Salmon Salad
Ingredients
Mixed Greens: 2 cups
Cherry Tomatoes: 5-6 each
Kalamata Olives: 4-5 each
Manchego Cheese: 1 oz
Salmon Fillet: 6 oz
Blackened Rub Spice: 2 oz
Butter: 1 tablespoon
Honey Lime Vinaigrette Ingredients
- Lime Juice: ¼ cup
- Rice Vinaigrette: ¼ cup
- Honey: ½ cup
- Shallots: 1 chopped
- Salt & Pepper
- Combine and blend ingredients
Instructions
- Preheat oven to 350 degrees. Clean salmon filet and rub on blackened spice rub.
- Heat pan on medium with butter. Add salmon filet with skin side up, cook for 2 minutes until salmon is blackened.
- Place salmon filet on a cooking sheet skin side down and cook for 7 to 8 minutes in the oven.
- In a small mixing bowl, add washed spring mix and honey-lime vinaigrette dressing. Add cherry tomatoes and olives. Place blackened salmon filet on top with manchego cheese.
- Pair with a nice chardonnay or pinot noir and enjoy!
Poppy Hills – Porter’s Famous Fish Tacos
Serving Size 6 Tacos, Feeds 2-3 people
Ingredients
Cod Fish: 8 oz
Shaved Green Cabbage: 2 oz
Chopped Fresh Cilantro: 1/2 oz
Shaved Red Cabbage: 2 oz
Shaved Carrots: 1 oz
Your Favorite Frying Oil: 16 oz
Your Favorite Corn Tortillas
Beer Batter Ingredients
- AP Flour: 1/2 cup
- Your Favorite Lager Beer: 1 cup
- Salt: 1/2 tablespoon
- Pepper: 1 teaspoon
- Smoked Paprika: 1 teaspoon
Sesame Aioli Ingredients
- Mayo: 2 tablespoons
- Sesame Oil: 1 teaspoon
- Salter & Pepper to taste
- Fresh Squeezed Lemon Juice
Instructions
- Shave and chop your cabbage, carrots, and cilantro and set aside for later use.
- Add ingredients for the sesame aioli in a small mixing bowl and whisk thoroughly until a consistent, smooth texture forms.
- Fill 1/3rd of a medium sized frying pan with your favorite frying oil and heat to 365°F.
- Add ingredients for beer batter in medium sized mixing bowl and mix until all the flour dissolves into the beer. It should have a smooth, runny consistency.
- Cut cod into 6 equal sized pieces and dip into beer batter, then drop gently into frying oil. Cook until the cod is golden brown on both sides.
- While the cod is frying, mix the green and red cabbage, fresh cilantro, and shaved carrots into the sesame aioli for the garnish.
- Remove the cod from the oil and place on napkin lined plate to let cool.
- Heat up your tortillas on heated pan until desired texture and heat is reached.
- Place cod and sesame aioli coleslaw in taco shell and finish it off with a fresh squeeze of lemon juice to taste & enjoy!
Poppy Ridge – Cilantro Pesto Chicken Sandwich
Ingredients
Skinless Chicken Breast: 6 oz.
Tomato: 2 slices
Fresh Spinach: 1 oz. (small handful)
Croissant Bread (or your bread preference)
Cilantro Pesto Ingredients
- Spinach: 1 Cup
- Cilantro: 1/4 Cup
- Asiago Cheese: 1/4 Cup
- Garlic: 1 Tablespoon
- Lemon Juice: 1 Tablespoon
- Olive Oil: 1/2 Cup
- Salt and Pepper to taste
Chipotle Aioli Ingredients
- Chile Chipotle (canned): 1 Tablespoon
- Garlic: 1/2 Teaspoon
- Eggs: 2
- Olive Oil: 1/2 Cup
- Salt and Pepper to taste
Instructions
- Cilantro Pesto: combine all ingredients and add to a blender for 1 minute. Set aside.
- Chipotle Aioli: combine all ingredients and add to a blender for 1 minute. Set aside.
- Cook chicken breast until golden brown (165 degrees temperature). Place cilantro pesto and cheese on the chicken and continue to heat until the cheese is melted. Remove chicken from heat and cut in half.
- Heat bread in a skillet or toaster oven. Once warm and slightly crisp, remove and add the chipotle aioli to both sides. Assemble sandwich with fresh spinach, tomatoes and chicken breast.
- Enjoy!