Last weekend we were lucky enough to have Executive Chef Sheridan Su of Fat Choy LV and Flock & Fowl conduct a delicious and educational chef demo featuring his signature Sesame Noodles and in which he highlighted the market’s organic Baby Bok Choy, Maitake Mushrooms, Scallions and Cilantro! And as promised, we convinced Chef to share his famed Sesame Noodle Sauce Recipe with us so we could pass it along to all of you.
Recipe – Sesame Noodles
2 T Tahini
2 T light soy sauce
2 T rice wine vinegar
2 T honey
1 T black pepper
1 T sesame seeds, toasted
1/4 C sesame oil
Mix all ingredients.
1 carrot, peeled and shredded
1 cucumber, sliced
10 heads bok choy, blanched and sliced
1 C mushrooms, sauteed
3 stalks, green onion, chopped
1/4 bunch cilantro, chopped
(almost any vegetable can be added to noodle salad)
1 lb. cooked Chinese Yellow Oil Noodles (spaghetti or other types of pasta or noodles may be substituted)
2-3 T Sriracha, season to taste
2-3 T Chinese Black Bean Chile Sauce (available in most Asian grocery stores)
1/2 C crushed peanuts
salt and pepper
Bring a pot of water to a boil. Quickly blanch cooked noodles for 10-15 seconds to warm up. Drain well. While noodles are warm, season with salt and pepper. Add sesame dressing, sriracha, black bean chile sauce. Mix thoroughly. Toss in vegetables and herbs. Arrange onto serving platter. Top with crushed peanuts.
Spring has finally sprung at the Farmers Markets, and with a whole new crop of freshly foraged produce just in, and warmer days bringing many of our Artisans back to vend, Saturday at the Downtown Summerlin market was packed and lively – with the added bonus of an absolutely incredible demo from Executive Chef Sean Griffin!
Chef Sean (of Jean Georges Steakhouse at ARIA at the ARIA Resort & Casino) settled into a packed house and began by walking us through his method for prepping (blanching) an array of first of the season spring produce including Snap Peas, English Peas, Asparagus, and Pea Tendrils – along with Spring Onions, Nasturtium, Thai Chili and Rangpur Lime which he pureed to create his amazing – and a must-try – Nasturtium Vinaigrette. The vinaigrette, with a fluffy and paste-like consistency provided the perfect bed to lay the warmed spring veggies on, along with a light dripping of Sicilian Pistachio’s toasted in Thai Chili infused Olive Oil.
All of this incredible flavoring – and then he added the succulent and melt in your mouth Scallops – culminating in a piece of epicurean craftsmanship on par with having every taste bud satisfied in one epic bite. Basically it was a little slice of heaven in our mouths.
Or as one attendee exclaimed after trying her sample (and rushing up to the microphone) “The best thing I’ve eaten in Vegas! The Best!” Not surprisingly the “Chefs Table” in the Farmshop was soon devoid of many of the ingredients along with all the recipe cards (For those of you who didn’t get one – go to our page with just the recipe to print or keep scrolling down to read online below).
So thank you Market Goers and Chef Demo attendees, along with our Farms, our volunteers, and especially our Chef for donating his time, as well as Kerry Clasby (who’s vision and passion is what makes is all happen) – seeing and hearing all those satiated smiles and sighs of delight makes all the work we do so worth it – and proves once again what a difference eating fresh organic and in season produce along with supporting small farms and sustainable growing practices makes! As they say “It takes a Village!” and we are all in this one together:)
Now it’s time to dig in and try it for yourself!
Scallop, Spring Vegetables, Pistachio & Nasturtium Vinaigrette
From Executive Chef Sean Griffin of Jean George Steakhouse at the Aria Resort & Casino in Las Vegas (For just the recipe page click here)
1.5 cups spring onions, peeled and sliced thin
2/3 cup evo
1 ea green thai chili
1 ea strip of lime peel, pith completely removed
1/3 cup fresh lime juice
1/3 cup champagne vinegar
1 tbsp salt
1 tbsp chili paste
1 ea red finger chili, peeled and stemmed
½ cup nasturtiums, red and orange, stems removed
Combine 1st set in a pot and cook covered until onions are completely tender without any color. Cool.
Combine with the second set and puree until completely smooth. Cool over ice.
12 ea Scallops, seasoned with salt and pepper, caramelized golden brown
12 oz Market spring vegetables, blanched in boiling salted water and shocked in ice water
4 tsp Pistachios toasted in olive oil
Fresh herbs (mint, basil, parsley)
Season scallops lightly with salt and pepper and caramelize in a pan until just medium.
Warm vegetables in a light coating of oil and water. Season.
Spoon some nasturtium vinaigrette in the center of the plate. Top with vegetables, scallops and pistachios.
Finish with olive oil, fresh herbs and nasturtium.
Born and raised in the southernmost part of India in a small state called Kerala, popularly known as the land of spices, Executive Chef Hemant Kishure grew up with the heavenly aromas of freshly ground cardamom, crushed tellicherry peppercorns, and cloves from his grandmother’s garden and his families flavor filled home cooking. Despite his families urging him to become a Doctor he soon made his way to the US to pursue his culinary dreams and graduated from the prestigious Culinary Institute of America in New York.
Initially taking up as a pastry Chef, he eventually sought a more healthy and active lifestyle – which began to take form in his cooking. His culinary history and creativity fed his renewed drive and carried him along a new journey through the kitchen – during which he learned was that by striking a balance, “you can eat amazing and flavorful food and still be on top of your fitness game”. Continually inspired by exotic flavors and clean eating his dishes are influenced by his family and “home” cuisine, his travels, and the friends he’s made along the way.
This past Saturday at the Downtown Summerlin Farmers Market Chef Hemant took us on a journey back to his roots and shed light on the enchanting world of spices as he crafted us unique and delicately layered flavorings – an Organic Nettle Soup with sauteed mushrooms and fresh picked herbs along with a creative take on the traditional Alfredo, a Parsnip Citrus “Alfredo” pasta – both of which were amazingly delicious and full of nutrients. Below is Chef Hemant’s brilliant rendering of Stinging Nettles – his “Green Fairy” Nettle Soup recipe.
The Green Fairy (Nettle Soup)
Oil : 3 tbsp
Green Garlic, chopped : 1 stock
Serrano Chili, deseeded , chopped : 2
Green Onion , chopped : 2 stocks
Fennel (stock/bulb ) , chopped – 1 Cup
Garam Masala Powder ( can be found at the local indian grocery stores) : 2 tsp
Nettle Leaves : 3 Cups
Spinach : 1 Cup
Arugula : 1 Cup
Water/Stock : about 4 Cups
Coconut Milk : 2 Cups
Salt : To Taste
Cracked Black Pepper : To taste Method :
1. Pick Nettle leaves from the thick stock, Wash thoroughly. (Nettle leaves are notorious for stinging you when you touch them, hence the name .It might even make your hands itch a little but, this is normal. You could wear gloves and use kitchen shears to prevent this). The thin stock attached to the leaves could be used for the soup. The thicker stocks can be saved to brew nettle tea. (Add the nettle stock to a pot of water. Add a 2-inch piece of ginger, smashed. Bring it to a boil. Sweeten with honey.
2. Heat oil in a sauce pan. ( A pressure cooker, if available, would save a lot of time )
3. Add green garlic, Serrano chili, Green Onion, Fennel, Garam Masala Powder. Sautee for about 3-5 minutes
4. Add Nettle ,Spinach ,Arugula . Sautee till the greens are wilted
5. Transfer the mixture to a blender .Add Water/ Stock and Coconut milk
6. Blend. Adjust Viscosity by adding water/stock/coconut milk
7. Season with Salt and Black Pepper
8. Enjoy the Green Fairy Benefits of Nettle include:
a. Treatment of various urinary problems
b. Purification of blood
d. Helps nursing mothers produce milk
e. Treatment of joint ailments
f. Treatment of hairloss etc
And to learn more about Chef Hemant visit his website the HKLife where he tackles food, photography, and fashion.
Every weekend we are reminded of just how lucky we are to have access to the amazing culinary talent that resides here in Vegas – especially those willing to donate their time in order to share their knowledge and passion for cooking with us.
It’s also lovely to see so many Executive Chefs embracing the Farm to Table movement – those that believe in the same vision as Kerry Clasby – and who are willing to follow her lead to those fresh foraged finds & who appreciate all the hard work a single farmer can do to bring us the best tasting produce in its most natural form. This culmination and cohesion is represented perfectly each and every weekend during one of our demos at the market.
That being said, Executive Chef Jamaal Taherzadeh of the Border Grill (Mandalay Bay & Forum Shops) exemplifies this by being so active within our Farmers Market community – not only by shopping for his own family at the market each week – but by sharing his culinary chops with us every couple of months with a great demo.
This Saturday he had both our eyes and tummy’s feasting when he did a Pacific Cod with Nettle Purée, Green Garlic Chimichurri and grilled Artichokes – which not only looked incredible (Just look at the pic below!) but had us drooling with its delicious layering of flavors. Want to replicate this for yourself? Check out Chef Jamaal’s Border Grill Recipe below (or to view just the recipe click here).
Pan Roasted Pacific Cod
With artichokes, green garlic chimichurri, and nettle puree
1 lb pacific cod, cut into 3 equal size pieces
2 ea artichokes, cleaned and trimmed. Stored in lemon juice and water to keep from browning
2oz stinging nettle puree (recipe below)
½ ea green garlic, sliced
Salt and pepper to taste
bring 4 cups of water to a boil and season liberally with salt. Remove artichokes from water lemon mixture, and drop into boiling water. Cook for approx. 8 minutes, or until firm but tender. Reserve for later use
Pat cod dry of any liquid. Season with salt and pepper and sear in a hot saute pan coated with olive oil. Cook for approx 4 minutes to allow the fish to brown, then gently flip the fish. Cook for another 2 minutes.
Add artichokes and green garlic to the pan. Cook for another 2 minutes, then add chimichurri and turn off heat. Gently spoon the chimichurri over the artichokes and fish so that they are coated in the sauce.
On the plate spoon the stinging nettle puree. Arrange fish, artichokes, and top with chimichurri.
For the chimichurri:
2 tbsp chopped oregano or zataar
2 tbsp chopped thyme
3 tbsp diced shallots
¾ tbsp. sliced chives
4 tbsp chopped cilantro
1 tea crushed red chili flakes
juice of 1 lemon
.5 tbsp apple cider vinegar
1 cup olive oil
tea black pepper
In a mortar and pestle, crush oregano, thyme, shallots, chives, and cilantro with a little bit of salt. Add the red chiles flakes, lemon juice, and vinegar. Continue to crush the mixture while slowly adding the olive oil. Adjust seasoning with salt and pepper
For the stinging nettle puree:
1 bunch Stinging nettles
1 tbsp Capers
Juice from 1 or 2 lemons
5 or 6 tbsp Olive oil
In a large pot with salted boiling water, blanch the nettles for 2 minutes. Strain and shock in ice water. Using a blender, puree the herbs with capers, lemon juice, and salt. Slowly drizzle in olive oil. Adjust seasoning with salt and lemon juice.
As always thanks to all who joined us last weekend – we love your support – and our growing community of Farm to Table adopters!!
Thanks again to all who braved the freezing air to join us last Saturday for Chef Daniel Green’s Demo. We were so excited to have him, as he shares with us a similar dedication to clean, healthy, and organic eating. A celebrity Chef, probably best known for appearances on Food Network and the HSN, he’s also the author of 11 cook books, and has traveled the world (including scouring most of Asia) to find great flavors combined with great nutrients and a minimal of unhealthy fats, sugars, caffeine, dairy, and processed ingredients. Sounds tough yes? Let us assure you – all three of the dishes he created for us on Saturday (and in under 30 mins!) were mouth-watering delicious AND healthy. Following are the three recipes:
Miso Salmon (Serves 2)
I designed this dish for the airline KLM, they serve this on the transatlantic routes into Amsterdam. It is modern , tasty and Japanese cuisine at it’s best
2 fillets salmon 4- 5 oz each
1 tablespoon grated fresh ginger
1 clove garlic crushed
2-3 tablespoons honey
3 tablespoons mirin
2 tablespoon’s Miso paste (buy in Asian stores)
Juice 1 large lemon
Mix all the marinade together, brush it on the salmon and place under the grill to caramelize for 3-4 minutes, then lower the fish on a shelf in the oven and cook for another 708 minutes at 400 deg
Keep basting the fish to add more marinade
To serve add a little more marinade and eat with jasmine rice
Korean beef tartar (serves 4)
I was in Seoul and had this dish that is a staple Korean dish. The traditional does have lots of soy sauce but as that’s not allowed on PALEO , I tweaked it to a great version. There are some PALEO Soy sauces available to try to find it for this recipe.
2 lbs very lean beef ( beef tenderloin is best and must be fresh)
2 tablespoons sesame oil
1 tablespoon sesame seeds
3 tablespoons PALEO soy sauce (optional)
1 Asian pear
3 cloves garlic
2 tablespoons raw unrefined honey or maple syrup
Juice ½ lemon
Peal the pear and slice into thin strips and discard the core. Place in a bowl and squeeze over the lemon juice so it does not turn brown, cover and refrigerate . Now finely cube the beef. If you find any fat, discard it. Place in a separate bowl. Now crush the garlic and add with sesame oil, soy sauce (if you are using it) and seeds to the beef . Mix well . Mix in the honey . Cover and refrigerate for at least 20 minutes. No more than an hour.
Now when ready to serve. Add the pear to the beef. Mix well and serve. You can serve this in little endive leaves. Chop parsley to garnish.
Crab and Salmon Tower (Serves 4)
Impress your guests. Make this at a dinner party and no one will ever think you are doing this because YOU are on a diet.
2 cans crab meat (160-180g each)
Handful fresh dill roughly chopped
½ red onion finely chopped
Juice 1 lemon
1 tablespoon olive oil
½ lb fresh sushi grade salmon cubed. Or smoked salmon chopped
1 tablespoon sesame seeds
2 spring onions
Open and drain the crab. Mix in a bowl with the onion, olive oil, dill and lemon juice . Mix well and set aside. In another bowl mix the salmon in with the sesame seeds. Chop the spring onions and mix in a bowl with the avocado , mashing it all up.
Now use a pastry ring and layer ¼ of the carb, pushing down well. A ling layer of the avocado, then the salmon. Push down tight and lift of the ring. Do this for all 4 servings. Serve with a salad or just a drizzle of olive oil and rock salt