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Philadelphia Meal

Chef Cary Neff
Sansom Street Oyster House

Menu:
Warm Salad with Cranberries & Spiced Almond Dressing
Crispy Fish Fillet with A Garlic and Apple Cider Glaze
Roasted Apples with Caramel Sauce

Salad:
1 lb Mesclun Salad Mix
1/2 lb cranberries
3/4 cup almonds
1 t. cayenne
1 t. kosher salt
1 T. brown sugar
1/4 cup balsamic vinegar
3/4 cup safflower oil

Toast nuts in skillet until fragrant. Place nuts, cayenne, brown sugar and salt in blender and pulverize. Add the vinegar and then the oil in a slow steady stream. To assemble the salad, saute the cranberries just until they begin to soften. Add the dressing and gently heat over low heat. Pour over the greens.

Garlic-Apple Cider Glaze:
1 qt. fresh apple cider
6-8 cloves of garlic

In a small saucepan, add the garlic cloves and the cider and reduce until half. Mixture should be syrupy and thick.

Crispy Fish Fillet:
Lay fillet on a clean, flat surface. Drag the back of a knife over the skin side of the fillet to remove excess water. Blot the fillet with paper towels and season with salt and pepper. Heat saute pan and add approximately 1 T. canola oil. Add the fish to the hot pan, skin side down and cook approximately 2-3 minutes. Add 1 t. butter and let it brown. This will add the crispiness to the skin. Turn the fish and cook approximately 2 more minutes.

Right before removing the fish, pour the glaze over the fish. Remove to a platter.

Crispy Sauteed Potatoes with Rosemary
1-2 lbs white pototates, peeled and cut into 1 inch cubes
1/4 cup oil
2 T. chopped fresh rosemary
1 t. minced garlic

Place the potatoes in a pot of salted water, bring to a boil, and simmer until nearly done, about 10-15 minutes. Drain and cool. Heat the oil in a non-stick skillet. Add the potatoes and cook, tossing until browned. Add the garlic and rosemary until coated and season with kosher salt and fresh pepper.

Roasted Apples & Caramel Sauce
4 apples cored
4 t. unsalted butter
4 t. brown sugar
1/2 cup heavy cream
1 cup sugar
1/4 cup light corn syrup
1 t. vanilla extract

Pre-heat oven to 375F. Place the apples in a baking dish and add enough water to slightly cover the bottom. Sprinkle with sugar and dot with butter. Cover and bake until soft, about 30 minutes. Remove the apples and place pan over low heat. Add the heavy cream, sugar and corn syrup, cook, stirring constantly until the sugar dissolves. Stir in the vanilla extract. Serve alongside the apples.