Balsamic Reduction RECIPE
2/3 cup balsamic vinegar
2 T honey
1 T lemon juice

Optional:
1 clove of garlic, smashed (remove at the end)
1/4 tsp chili paste

Every balsamic is different, so you’ll have to taste for sweetness. Combine all ingredients and reduce over moderate/low heat until it coats the back of a spoon. It’ll get thicker after it cools. You don’t want to burn it. (Trust me. I did once in school and the kitchen smelled like burnt tar the rest of the day). You can keep any extra in the fridge. It’s also good on asparagus, steak, and strawberry ice cream…

Grilled Salmon RECIPE

Grilling Tips: With any grilled fish, you have to start with a hot grill, otherwise the fish will stick and you’ll end up with a broken mess. You also don’t want to salt the fish until after you put it on the grill. Salt will draw out moisture and also cause the fish to stick.

Place the fillet (skin off) on the grill at a diagonal. The presentation side should be facing down. After a minute or two rotate the fish 90 degrees, peeking to make sure it has a good grill mark. The timing will depend on how hot your grill gets and where its hotspots are. When the fish has nice hash marks, flip it over, salt it, and repeat the process. Now, you are cooking for doneness. It’s probably still rare at this point unless you have a thin filet. I like salmon medium rare, so leave it on a few more minutes. Lower the heat if it’s a thicker cut. If you have a tiny grill and a lot of people to cook for, you can transfer it to a baking tray and finish them all in the oven (400°) with a spritz of water on the bottom of the pan.

When the salmon is done, remove it from the grill, and drizzle on the balsamic reduction, which should be room temp-warm.

Mashed Potatoes RECIPE
makes 4-5 servings

4 medium sized russet potatoes
1 stick butter, room temp
1/4-1/2 c milk
1/4 c sour cream
1 T salt
1 tsp freshly ground pepper
1 T chives

On the last day of my externship at Tarbell’s, the head chef told me, “If you remember one thing from this experience, Joey, remember chives aren’t like snowflakes…they should all be cut the same.” You shouldn’t hear a sound when you cut a chive. If you do, you should sharpen your knife, or cut more fluidly, so you don’t crush the chive.

1. Peel potatoes and cut into chunks.
2. Place potatoes in a pot filled with water and a few shakes of salt.
3. Boil until tender. Check by piercing with a fork. It should go in effortlessly.
4. Strain potatoes and return to pot.
5. Incorporate butter pieces and start mashing with a potato masher or sturdy whisk.
6. Then add in milk, sour cream, and chives. Adjust consistency with additional milk if necessary.
7. Season with pepper and salt.