Royal Oak Restaurant Week Feb. 26-March 6

- Royal Oak Restaurant Week returns February 26 - March 6, 2016. Over 25 of downtown Royal Oak's top restaurants and venues will feature 3-course lunch and dinner menus at $15, $25, and $35 a person. No tickets or passes are necessary, but reservations are strongly recommended.

VIDEO: Chef Derik Watson from Bistro 82 joins us in the FOX 2 Cooking School to give us a peek at his menu. You can find his recipe below.

You can see a full list of participating restaurants and their menus at www.dineroyaloak.org/events.

SCOTTISH SALMON FROM BISTRO 82
Scottish Salmon ingredients
4 each 7 ounce portions of Scottish Salmon
3 Tbls Canola Oil
¼  cup Minced chive
Salt and fresh ground white pepper
In a large sauté pan heat the canola oil over medium high heat.  Season the salmon with salt and white pepper.  Sear the salmon until golden in color with the skin side facing up.  Flip the salmon onto the skin side and remove from the heat.  Spread the desired amount of Oven Dried Tomato Pesto onto the top of the fish and place in a 350 degree oven to heat the pesto through.  Approximately 5 minutes. Remove from the oven and generously top with minced chive.

Oven Dried Tomato Pesto
1 cup oven dried tomatoes
1 Tbls grated parmesan
1 Tbls pine nuts
1/4 cup whole basil leaves, packed
1/2 Tbls minced garlic
1/2 Tbls salt
Cut roma tomatoes in half length wise and remove all seeds.  Place them skin side down on a sheet tray with metal rack.  Season with salt and black pepper.  Place in an oven over night with no heat.  If the tomatoes are not dry, place them in a convection oven at 200 F until almost dry.  There should not be any additional color on the tomatoes.  Remove and cool.  Place all ingredients into the food processor and puree until smooth.

Butter Sauce
15 gram diced leek
15 gram sliced shallot
12 gram minced garlic
3 gram kosher salt
1 cup white wine
½ lb butter
¼ tsp xanthan gum
½ each lemon
Sweat the vegetables over medium heat, approximately 5 minutes.  Season with salt, add the wine and reduce by half.  Pass the mixture through a chinoise or fine mesh strainer.  While still hot, blend in the whole butter along with the xanthan gum into the remaining liquid and adjust the seasoning with the fresh lemon juice.

Fire Roasted Tomato Sauce
2 lb Roma Tomato
1 Tbls Shaved Garlic
2 Tbls Extra Virgin Olive Oil
1/4 tsp Crushed Red Pepper
1/4 tsp Dried Oregano
1/4 tsp Dried Marjoram
1 tsp Sugar
1 tsp Salt
Grill the tomatoes on high heat until the skin of the tomato becomes blackened.  Remove from the grill and place in a conatainer and allow to steam for 10 minutes.  Meanwhile add the olive oil, garlic and crushed red pepper to a heavy bottom pot and cook over medium low heat until the garlic is a light golden brown and toasted.  Puree the tomatoes in the container, trying not to incorporate a lot of air.  The tomatoes should remain a deep red color.  Add the pureed tomatoes to the pot of toasted garlic and oil.  Add the marjoram, oregano and seasoning and simmer on very low heat for 1 hour, stirring occasionally.  The sauce does not need to reduce.  Combine the butter sauce and tomato sauce with a ratio of 70% butter sauce and 30% tomato sauce for this dish.

Farro
1 cup Farro
2 cup Water
1 Tblsp Butter
1 Tblsp Grated parmesan cheese
In a sauce pot combine the farro and water. Bring to a boil. Once at a boil, reduce to a simmer and allow to cook until the farro is tender and cooked through.  Approximately 10 minutes.  Strain any additional liquid.  Season with salt, butter, grated parmesan cheese.

Wilted Spinach
2 cup baby spinach
1 tsp minced shallot
1 tsp minced garlic
2 tsp butter
Add butter, garlic and shallot to a saute pan and sweat the vegetables over medium heat until tender.  Approximately 2 minutes.  Add the spinach and allow to slightly wilt. 

 

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