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"What's for Dinner Honey?" Burton's Grill Prosciutto Wrapped Salmon over Quinoa Hash


"What's for Dinner Honey?"

Last month Redhead Betty got to be a judge for the annual Derby Street Shops Iron Chef/REI cook-off at Hidden Pond.  {Do you know about the place?  It's tucked behind Whole Foods- a lovely, quiet, sunny pond home to a mallard duck family that swims about. Snag something picnicky from one of the restaurants {or our preference: just a b.Good chocolate malt} and hang out for a bit, recovering from your retail therapy.}

But back to the cook-off. Niamh O'Maille, the marketing guru at Derby, cooked up {sorry!} the idea. It pitted chef teams from Burton's Grill, REI and Summershack against one another.  Each team was surprised with the "secret" ingredient, quinoa, and given just 30 mintues to create dinner around the tasty grain. 

Burton's Grill won with these recipes, reminding us what creative genius lies behind really inventive cooking. So, here's "What's For Dinner Honey"...

Prosciutto Wrapped Salmon over Artichoke, Arugula and Dijon Quinoa Hash
from: Burtons Grill

6 oz Salmon
1/4 pound prosciutto
1 cup cooked quinoa
1/2 cup arugula
1/4 cup artichoke hearts
2 Teasp dijon mustard
1 cup balsamic vinegar, reduced by 75% over low heat

Wrap prosciutto around salmon tightly. Sear over med high heat with 1 Tbsp olive oil for 5 minutes each side.
Mix next four ingredients together until arugula is wilted {from the heat of the cooked quinoa} and dijon is evenly mixed throughout. Place seared salmon over quinoa hash and drizzle with reduced balsamic vinegar.

Butter Poached Lobster over Lemon, Asparagus and Tomato Quinoa

from: Burton's Grill

3 oz Lobster Meat
4 oz unsalted butter
1 cup cooked quinoa
1/4 cup asparagus, cut into 1/2" pieces and blanched for 2 minutes
1/4 cup diced tomato
1 lemon

Melt butter over low heat. Place lobster in simmering butter for 10-15 minutes until cooked. Mix quinoa, asparagus, tomato and the juice from 1 lemon in a small bowl. Using a ring mold {or similar} press quinoa mix firmly into mold.

Place hot lobster on compacted quinoa mix. Garnish with micro herbs {which Betty had to look up- they're tiny sprouts of any herb} or chives if micro herbs are not available.