Birmingham Restaurant Week Jan. 30 - Feb. 10

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The 12th Annual Birmingham Restaurant Week is happening from January 30 - February 3, and February 6 - 10. Menu prices have remained the same since the event's inception: three-course lunches for $15 and three-course dinners for $30.
 
To look at participating restaurants or to view menus, visit www.BirminghamRestaurantWeek.org. Note that restaurant week menus are not offered on the weekend.
 
VIDEOS: (1) Executive Chef Christopher Gadulka from Toast Birmingham joins us to prepare a roast pork tenderloin. (2) Birmingham's Lori Rondello joined us in the FOX 2 Cooking School with Chef Craig Hilliker from Mitchell's Fish Market to tell us more about Restaurant Week. You can find their recipes below. 
 
TOAST'S ROAST PORK TENDERLOIN
 
Pork Tenderloin-1 pc
Kosher Salt-1 Tablespoon
Black Pepper- 1 teaspoon
Cooking Oil- 1 Tablespoon
 
1.Pre-heat an oven to 400°F. 
2.heat a medium sized sauté pan on a stovetop over a medium high heat
3. season all sides of the pork tenderloin with salt and pepper
4. add cooking oil to the sauté pan and allow to heat, place seasoned tenderloin in the pan and cook on all sides until a golden brown colour is achieved.
5.place tenderloin in the oven and roast until desired internal temperature is achieved.
6. remove the tenderloin from the oven and allow to rest. 
 
Sweet Potato Mashed recipe:
 
Sweet potato-1 each
Russet Idaho Potato -1 each
Maple Syrup- 4 Tablespoons
Kosher Salt- 1 teaspoon
Ground white pepper-½ teaspoon
Butter- 1 Tablespoon
 
1. peel the sweet and Idaho potatoes, dice into medium cubes, place into a pot with water and boil until soft, strain off the water.
2. place the potatoes in a large mixing bowl with the butter maple syrup, salt, and pepper.  Using a potato masher, mash until all ingredients are well incorporated and no lumps remain 
 
Brussels Sprouts recipe:
 
Brussels Sprouts- 4 each
Kosher Salt- pinch
Cooking Oil- 1 Tablespoons
 
1. remove the stem bottom from the Brussels Sprout, and cut into quarters.
2. heat a sauté pan on the stovetop over medium high heat
3. add the oil and heat the add the Brussels Sprouts and sauté until golden brown, season with a pinch of salt and remove from the heat
 
Almond Butter Recipe:
 
Almonds- 1 cup
 
1.Place almonds in a food processor and process until smooth and creamy, this could take up to 20 minutes
 
Apple Cider Reduction recipe:
 
Apple Cider -1 cup
Cider Vinegar -½ cup
 
Combine both liquids in a saucepot and reduce to  ¼ cup total liquid volume, in a saucepan over medium heat
 
Plate up:
Using 2 spoons form a quenelle with the sweet potato mashed and place it in the center of your serving plate.
Slice the pork tenderloin and fan out 5-6 slices leaning it on the sweet potato mashed from 6 o'clock to 9 o'clock 
Place the Brussels sprouts next to the Sweet Potato at 3 o'clock
Spoon the cider reduction over the pork tenderloin
Using your fingers form the almond butter into pea sized dots and drop five to six of them on the plate
Garnish with baby lettuces or microgreens
____________
 
MITCHELL'S FISH MARKET'S PAN SEARED SALMON RW
Step 1:
Salmon filet, 7 oz
Olive oil blend, 1 1/2 tsp
Salt and pepper mix, 1/2 tsp
 
Step 2:
Olive oil blend, 1 TBSP
Cremini mushrooms, sliced 1 oz
Red onions, julienned, 1 oz
Roasted sweet potatoes, 3 oz
garlic butter, 1 scoop
Fresh spinach, 1 oz
salt and pepper mix, 1/4 tsp
 
Step 3:
Parsnip puree, 3 oz
Cranberry bacon jam (recipe below) 2 TBSP
Fried parsnip, 1/2 oz
 
Step 4:
Herb beurre blanc, 2 oz
 
Step 1: Season salmon with salt and pepper mix. Drizzle olive oil blend on the flat top and sear fish on both sides until golden brown and cooked to desired temperature.
Step 2: In a sauté pan heat oil over medium heat and cook cremini mushrooms and red onions until lightly wilted. Add roasted sweet potato pack and garlic butter and heat through. Upon pick up, fold in fresh spinach and lightly wilt. Season with salt and pepper mix.
Step 3: On a warm coupe plate, smear the parsnip puree from 7 to 1 o clock. Place the roasted sweet potatoes in the center of the parsnip puree. Place seared salmon presentation side up over the sweet potatoes. Top the salmon with the bacon jam and then fried parsnip.
Step 4: Finish the dish by drizzling the herb beurre blanc around the outside of the salmon. Serve immediately.
 
CRANBERRY BACON JAM
Step 1:
Bacon, diced 1/2 lb
Butter, unsalted 1 oz
Red onion, julienne, 1/4 lb
 
Step 2:
Sherry wine vineger, 1 oz
Brown sugar, 1 oz
 
Step 3:
Balsamic vinegar, 1 oz
Thyme, chopped 1 tsp
Dried cranberries 1/4 cup
 
Step 1: In a heavy bottom sauce pan, brown bacon over medium heat until cooked and crispy. Remove bacon with a slotted spoon (leaving grease in pan) and place bacon in a sav-a-day. Add the butter and red onion to the bacon grease and cook until onions are caramelized, approximately 8 minutes.
Step 2: Deglaze pan with sherry wine vinegar. Add brown sugar and cooked bacon into the pan and reduce until au sec.
Step 3: Add balsamic vinegar, thyme, and cranberries. Reduce mixture until a syrup consistency is reached. Cool the jam and place into a 1/9th pan for service.
 

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