Newsletter Sign-Up
Sign up to get Another Delicious Bite from allchocolate.com, our newsletter offering the latest chocolate news, cooking tips and more.
*error - incorrect email format.
Thank You!
you are now signed up for our newsletter. Look forward to getting Another Delicious Bite from allchocolate.com in your inbox soon.
Chef/Owner, Alison at Blue Bell
When Chef Alison Barshak opened Alison at Blue Bell, a sophisticated suburban Philadelphia bistro in May 2003. she met with almost immediate success. The Philadelphia Inquirer gave her a hard-to-come-by "excellent" rating and Philadelphia Magazine named it the "Best New Suburban Restaurant"
She prepares contemporary American cuisine with Mediterranean, Southwestern and Asian influences. The restaurant has drawn notice from such national publications as the Wall Street Journal, Wine Spectator and Food and Wine. Barshak herself has been has been featured in PBS' "Rising Star Chef" series and been covered in publications like the New York Times, USA Today, Bon Appetit, Gourmet and Travel & Leisure. Soon she will be opening the aptly-named Alison Two.
Herb-Crusted Salmon with Mashed Potatoes, Asparagus & Balsamic Sauce
The chocolate adds such a rich depth of flavor to the Balsamic sauce you'll never think of a chocolate bar the same way again.
Ingredients
For Mashed Potatoes
- 1 lb. Yukon Gold potatoes, peeled, diced
- To taste Kosher salt & freshly ground black pepper
- Cold water, to cover potatoes
- One half cup Milk
- 3 Tbsp Butter, unsalted, cubed
For Balsamic Sauce
- One third cup Balsamic vinegar
- 1 Tbsp Heavy cream
- 1 oz SCHARFFEN BERGER 70% Bittersweet Chocolate, chopped
- 3 Tbsp (1.5 oz) European-style Butter, unsalted - cut into cubes
- To taste Kosher salt & freshly ground black pepper
For Asparagus
- 12 stalks Asparagus, cut off woody ends
- Water, to cover asparagus
- To taste Kosher salt
- Water with ice, to cover asparagus
- 1 Tbsp Butter
For Herbed Salmon
- 1/2 cup Panko (Japanese breadcrumbs)
- 1/4 cup Fresh herbs, mixed and chopped (chives, thyme, Italian parsley)
- 3 - 6 oz. Salmon filets, no skin (6 oz. each)
- To Taste Kosher Salt & Freshly Ground Black Pepper
- 2 Tbsp Oil
Note: Can be made ahead and re-heated. Each step includes the best way to reheat.
Directions
Heat a braising pan with the oil. Add the chicken and brown on all sides. Add the onions and brown. Turn down the heat and add the garlic. Add the tomatoes, the chicken stock & the chipotle. Cook the chicken, constantly stirring with a fork or spoon, shredding the chicken as it cooks. When almost all the liquid is reduced and the chicken is shredded, add the coffee and chocolate. Cook and stir until the chocolate and coffee are absorbed into the mixture. Remove the shredded chicken mixture from the pan and cool. Add cilantro, cumin, salt and pepper to taste. Place approximately 4 tablespoons of the chicken mixture and 3 to 4 Tbsp cheese between two tortillas. Heat pan with 2 tsp oil. Put in quesadilla and brown. Flip and repeat. Cut in quarters and serve warm with guacamole. Can garnish with cilantro sprigs.
