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Brian Malarkey Recipes

Posted on Jul 11, 2014 07:00am

Brian Malarkey, restaurateur and executive chef of "Searsucker" and "Herringbone," showed the ladies how to cook up a bright and flavorful summertime strawberry feast.

 

Recipes courtesy Chef Brian Malarkey.

 

Citrus Halibut & Summer Strawberry Relish

Great on the grill!

Serves 4
 

Ingredients:

4 halibut fillets* – about 6 to 8 ounces each

Non-stick spray

Strawberry Relish (see recipe below)

Lemon slices, for garnish

Parsley, for garnish
 

Marinade:

¼ cup extra-virgin olive oil

½ teaspoon Italian parsley, chopped

½ teaspoon fresh chives, chopped

½ teaspoon fresh lemon juice

½ teaspoon lemon zest

½ teaspoon orange zest

Salt and pepper, to taste

 

Strawberry Relish:

1 cup California strawberries, diced

½ medium shallot, finely diced

⅓ cup smoked almonds, roughly chopped

¼ cup extra-virgin olive oil

½ teaspoon Italian parsley, chopped

½ teaspoon fresh chives, chopped

½ teaspoon fresh lemon juice

½ teaspoon lemon zest

Salt and pepper, to taste

 

Prep:

Marinade:

  1. Combine olive oil, parsley, chives, lemon juice, lemon zest, orange zest, salt and pepper. 
  2. Place fish in a glass pan and pour marinade over the top. Cover and place in refrigerator for an hour.  

 

Strawberry Relish:

  1. In a bowl combine strawberries, shallot, almonds, olive oil, parsley, chives, lemon juice, lemon zest, salt and pepper. Set aside.

 

Directions:

  1. Preheat grill or oven to 350ºF for about 10 to 12 minutes.
  2. Spray or rub the grill with non-stick spray and grill the halibut until cooked, approximately 7 to 10 minutes. Or place in an oven safe pan and cook in a 350ºF oven for about 10 minutes or until fish flakes easily.
  3. Plate cooked fish and then add a generous, “loving” spoonful of Strawberry Relish on top of each fillet. Garnish with lemon slices and parsley. 

*As an alternative, halibut can be substituted with swordfish, mahi mahi, sea bass, cod, scallops or snapper.

 

 

Summer Loving Strawberry & Watermelon Salad

Ring the dinner bell – it’s Party Time!

Serves 4
 

Ingredients:

Strawberry and Watermelon Salad

2 cups California strawberries, cleaned and quartered

2 cups watermelon, diced small – yellow and red, if available

¼ cup fresh basil, sliced

1 handful arugula

Sherry Vinaigrette (see recipe below)

Salt and pepper, to taste

⅓ cup candied walnuts or pecans

⅓ cup blue or goat cheese

1 tablespoon pomegranate molasses or balsamic syrup

 

Sherry Vinaigrette

½ cup sherry vinegar

1 tablespoon honey

1 shallot, cut in half and sliced thin

½ cup extra virgin olive oil

Salt and pepper, to taste

 

Directions:

Sherry Vinaigrette:

  1. Bring the sherry vinegar and honey to a boil in a small sauce pan.
  2. In a small mixing bowl, pour the hot sherry mixture over the shallots and let cool to room temperature.
  3. Once cooled, whisk olive oil with the shallots and add salt and pepper to taste.

Strawberry and Watermelon Salad:

  1. In a large mixing bowl add strawberries, watermelon, basil and arugula.
  2. Gently drizzle Sherry Vinaigrette over strawberries, watermelon, basil, and arugula mixture.
  3. Toss and season with salt and pepper.
  4. Plate on desired service platter or into bowls. 
  5. Top with the nuts, cheese, syrup and serve.

 
 

Coconut-Lime Cheesecake with Strawberry Jam

Serves 8

Ingredients:

Crust:

Non-stick cooking spray

2 cups graham cracker crumbs

½ cup sweetened shredded coconut

2 tablespoons sugar

1 teaspoon lime zest, finely chopped

6 tablespoons butter, melted

 

Cheesecake:

3 (8 oz.) packages cream cheese - soft, room temperature

1 cup sugar

3 eggs - room temperature

2 tablespoons lime zest, finely chopped

½ cup fresh lime juice (about 5 limes juiced), strained

1½ teaspoon coconut extract

½ teaspoon vanilla extract

 

Whipped Topping:

1 cup heavy whipping cream

¼ cup sour cream

2 tablespoons sugar

1 teaspoon vanilla extract

⅓ cup sweetened shredded coconut - toasted, in a 325ºF oven for 8-9 minutes

1 lime, cut into thin slices

 

Strawberry Jam:

2 pounds and 8 oz. California Strawberries - rinsed, hulled and cut into 1 inch pieces

1 pound and 2 oz. sugar or granulated sugar

 

Directions:

Crust:

  1. Preheat the oven to 350ºF. Double-wrap the bottom of a 9-inch springform pan with aluminum foil. Lightly spray with non-stick pan coating. Set aside.
  2. Combine crumbs, shredded coconut, sugar and lime zest in a bowl. Add the butter and toss until combined.
  3. Place in springform pan, press on the bottom and press up the sides one inch. Bake in the oven for five minutes. Allow to cool completely.

 

Cheesecake:

  1. In a separate bowl, beat the cream cheese and sugar until creamy; add eggs in one at a time until they are incorporated.
  2. Add zest, juice and extracts. Mix until combined. Pour batter into crust and smooth evenly.
  3. Place the springform pan in a roasting pan, fill halfway up with hot water, and carefully place into the oven. Bake for approximately 45-50 minutes. Cooking time will vary depending on oven so the key to this recipe is sight, not timing. The edges should be lightly browned and the center should be just barely set. Turn oven off and crack open lightly to allow the cheesecake to finish setting up for 25 minutes.
  4. Allow the cheesecake to cool completely on a cooling rack to room temperature. Cover lightly with plastic wrap and refrigerate for four hours or overnight.

 

Whip Cream Topping:

  1. Using a hand mixer, whip the heavy cream, sour cream, sugar and vanilla extract until soft peaks form.
  2. Place on top of the cheesecake freely or you may pipe a decoration.
  3. Top off with toasted shredded coconut and thin lime slices, and eat with strawberry jam.

 

Strawberry Jam:

  1. Combine strawberries and sugar in a stainless steel pot.
  2. With a wooden spoon, stir until combined. Allow to sit for five minutes.
  3. Place the pot over medium high heat, stir occasionally.
  4. Once the mixture has come to a full rolling boil, begin stirring constantly.
  5. Skim the surface (foam) with a large spoon. Discard the foam.
  6. Stir until the mixture has thickened and registers 220 degrees F on a candy thermometer. This will take almost 20-30 minutes.
  7. Cool the jam in a 9”x13” pan. Place into the refrigerator to cool down rapidly.
  8. Pour the cooled jam into a container for storage. It’s good for up to 1-2 weeks in the refrigerator or for up to one month in the freezer.

 

Basil Strawberry Lemonade

A refreshing drink on a sunny afternoon

Serves 4

 

Ingredients:

1 quart water

1 cup lemon juice, freshly squeezed

½ cup sugar

1 pound California strawberries, rinsed

½ cup fresh basil leaves

1 pinch salt

Lemon slices, for garnish

Fresh California strawberries, for garnish

Fresh basil leaves, for garnish

 

Directions:

  1. Combine all ingredients in a blender and blend at high speed for just 20 seconds.  
  2. Pass through a strainer and keep refrigerated until ready for the party.  
  3. Serve over ice with slices of lemon, strawberries and basil leaves as garnish.

 

*As an alternative idea, try this as a cocktail. It’s great with vodka, champagne, or dry white wine.                 

  

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