How to Use A&B American Style: Roasted Salmon Belly

This recipe is courtesy of Chef Harold Villarosa of the Insurgo Project, a community collective committed to nurturing the farm to table movement in low-income neighborhoods throughout the country.

Insurgo partners with local farms, restaurants, chefs, and development agencies to source and serve organic food using innovative cooking techniques providing local communities with practical knowledge and financial means to eat from farm-to-table, from field-to-fork.

The finishing touch on the Salmon

Roasted Salmon Belly Served with Green Sphere Salad and Pickled Red Cabbage
Ingredients

  • 1 whole salmon belly

Marinade Ingredients

  • 3/4 tsp white peppercorns (4g)
  • 3/4 tsp coriander pods (4g)
  • 1 cinnamon stick
  • 2 T lemon juice
  • 2 T A&B American Style With Garlic Pepper Sauce
  • 1 onion, roughly diced
  • 1 red bell pepper, roughly diced
  • 2 cloves of garlic
  • 3 tsp chopped parsley (15g)
  • 2 thyme sprigs
  • Salt
  • 1 cup vegetable stock

Directions for Roasted Salmon Belly

  1. Toast the spices in a dry saucepan to release the natural oils. Once they smell fragrant, add them to the blender
  2. Add the rest of the marinade ingredients, except the vegetable stock, to the blender
  3. Blend slowly, adding stock gradually
  4. Blend on high until the mixture is smooth
  5. Lay salmon belly on a baking sheet, season with salt and pepper
  6. Cover salmon with marinade, wrap in plastic, and chill for ~8 hours in the fridge
  7. Take the belly out of the fridge and allow it to come to room temp while you preheat the oven to 400
  8. When the oven is hot and ready, roast the belly for 6 minutes
  9. Check on your fish and rotate it, 6-9 more minutes until done
  10. Plate with style because this dish is for real
  11. Artfully spread pea purée (recipe below) on the plate and set fish in center
  12. Add a little more purée for decoration and color. Top with green sphere salad, pickled cabbage and fresh leaves of cilantro (recipes below)
  13. Quickly snap a photo for instagram: #justfoodinyourfood @ABAmericanStyle
  14. But post it later
  15. Immediately share with the special guest you want to impress; serves 2

Pickled Red Cabbage
Ingredients

  • 2 cups sliced red cabbage
  • 3 cups water
  • 2 cups white wine vinegar
  • 1 cup sugar
  • 1 bay leaf
  • 2 thyme sprigs
  • 1 garlic clove

Directions

  1. Combine all ingredients except cabbage and bring to a boil
  2. Pour over cabbage and let pickle for 8 hours

Pea Purée
Ingredients

  • 2 cups frozen peas
  • 1 cup picked mint leaves
  • Cold water
  • Salt
  • White pepper

Directions

  1. Defrost frozen peas
  2. Add to blender and blend slowly
  3. Add in mint and continue to blend
  4. Add in cold water to loosen the mixture to your desired texture
  5. Season with salt and white pepper

Plating the Salmon

Green Sphere Salad
Ingredients

  • 3 T edamame
  • 3 T peas
  • Pickled cabbage from above
  • Lemon juice, to taste
  • Olive oil
  • Cilantro leaves
  • Salt and pepper

Directions

  1. In a bowl, mix edamame, peas, and pickled cabbage
  2. Dress with lemon juice and olive oil, to taste
  3. Season with salt and pepper

Adding a measure of With Garlic Pepper Sauce

Have your own suggestions for how to use A&B American Style? 

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How to use A&B American Style: Chickpea Patties

Cheesy Chickpea Patties by Ms. Food DivisionRecipe: Cheesy Chickpea PattiesWe love this recipe from a fan. We discovered @MsFoodDivision on Instagram after this recipe and her beautiful photos brought her to our attention. Cindy started her blog to "promote healthy eating culture on a bigger scale". Us, too! We love what you're doing, Ms. Food Division. Keep it up!

This recipe for Chickpea Patties is a great way for vegetarians to get our Pepper Sauce into some burgers. You could make other veggie patties (quinoa or black bean) just as easily. But, the key is to make sure you get a nice crispiness on the outside. That's what makes it extra satisfying and gets the kids into it.

Try adding these to the lineup at your BBQ to make your Memorial Day a Meatless Monday.

(Vegan? You already know how to make the couple of substitutions to adapt this to your diet)

 

Ingredients:

  • 1 can chickpea, drained; boiled in hot water for 10-15 minutes, remove the skins of the chickpeas
  • 1 carrot, shredded
  • 2 garlic cloves, finely chopped
  • 3 shallots, finely chopped
  • 100g grated cheddar cheese
  • 50g grated parmesan
  • 1 bunch chopped fresh parsley
  • 2 eggs
  • 1/2 cup panko
  • extra-virgin olive oil
  • Our A&B American Style Pepper Sauce

Instructions: 

  1. Preheat a frying pan with oil under medium heat, add chopped garlic and carrot, cook for 5 minutes.  Turn off the fire. 
  2. Transfer the cooked carrots to a large mixing bowl.  Add chickpea and get a potato masher to mash the chickpea.  
  3. Add the cheese, fresh parsley, chopped shallot, eggs and panko to the chickpea mixture.  Season.  Mix well.  
  4. Form the patties with your hands by carefully roll the mixture into a ball, then gently squeeze down to flatten the patties to about 3cm thick.   
  5. Preheat a frying pan with a generous amount of olive oil under medium heat, add the patties and cook each side for about 5 minutes or less (being careful not to burn them).
  6. Place the cooked patties on a kitchen towel to soak up any excess oil. Plate them on a bun as a veggie burger or finger food as you like.
  7. Serve with A&B American Style Pepper Sauce

Have your own suggestions for how to use A&B American Style? Share them with us in the comments or tag us @ABAmericanStyle on Instagram or Pinterest

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How to use A&B American Style: The Davy Crockett Grilled Cheese

This is a guest post from Mackenzie Smith of the Grilled Cheese Social. Where you can find more amazing grilled cheese recipes and find out about all the other cool stuff Grilled Cheese Social does.
The Davy Crockett featuring A&B American Style Pepper Sauce
One of the greatest parts about working from home is that I never have to change out of my sweatpants AND I get to wake up whenever I want...kind of. This probably makes me sound like a slob, but when it's like 10 degrees outside, what else is a FL girl supposed to do? I definitely don't want to wear skinny jeans while I'm sitting on my couch, endlessly tweeting for hours at time... I mean I can barely stand wear my fav Levis when I go out at night. And even though sweat-life sounds great and is super comfy in the moment, not getting out of my battered grey pants starts to take a toll on me... especially when your roommates get home and you're still in the exact same spot in the exact same clothes as when they left. I don't think they're judging me or anything like that but it makes me start to think that I should maybe get dressed and work in a coffee shop or a place that has actual human interactions.
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