Seared Sirloin Risotto and Seared Salmon on Sweet Potato Bacon Hash with Plate and Palatte
A new restaurant opened its doors less than a month ago and the food and feedback, has been awesome!
Frank Dubinski, chef and owner of Plate and Palette in Millsboro, Del., joins us in the Kirby and Holloway Kitchen to make seared sirloin with risotto and seared salmon on a sweet potato hash.
The restaurant used to be an old bank, so the locals have been enjoying the uniqueness of eating dinner in a bank vault. Check out Plate and Palette’s Facebook page here.
Frank and the team at Plate and Palette are running a New Year’s Eave dinner. There will be seatings at 5:30 pm and 7:30 pm. For $75, you can enjoy a four-course meal including a wine pairing with each course. Call, 302-663-9992, or Facebook message Plate and Palette to make your reservation.
Check out the recipes we made on our live stream so you can try making them at home:
Seared Sirloin + Blue Cheese Risotto
Makes 2-3 servings
- 2-3 12 oz. New York Strip Steaks (cooked to whatever doneness preferred)
- 4 tablespoons (1/2 stick) butter, divided.
- 1 large onion, chopped.
- 1 1/2 cups arborio rice or medium-grain white rice.
- 1/2 cup dry white wine.
- 5 cups (or more) hot vegetable broth.
- 1/2 cup grated Parmesan cheese.
- 2 tablespoons Blue Cheese
- 2 teaspoons shaved or chopped black truffle (optional)
- Chopped fresh parsley
In a 4-quart saucepan, heat olive oil over a medium heat. Add onions and garlic and sweat for 3 minutes until vegetables are translucent and aromatic. Add rice and lightly toast in oil for 2 minutes stirring frequently. Add liquid 1/3rd at a time stirring until each additional 1/3rd is absorbed. Once all liquid is absorbed, remove from heat and stir in parsley, blue cheese and butter.
Seared Atlantic Salmon on Sweet Potato + Bacon Hash
with whole grain mustard cream
- 2-3 servings
- 2-3 6-8oz. salmon filets
- Chopped fresh parsley
- 1 peeled sweet potato
- 2-3 strips julienned bacon
- 2 tablespoons minced garlic
- 2 tablespoons whole grain mustard
- heavy cream
Start by peeling and dicing your sweet potatoes. Next, julienne your bacon and render in a saute pan ensuring the bacon is crispy. Add your diced sweet potatoes into bacon and slowly cook so that your sweet potatoes become soft but firm enough to hold shape. Meanwhile, start searing your salmon by coating one side of your salmon with salt, pepper and fresh herbs. Sear that side down. Do not flip as this will ensure a nice crust on the fish. Add your 2 tablespoons of whole grain mustard into your sweet potato and bacon mixture. Slowly add heavy cream and reduce slightly. Finish by plating the sweet potato mixture and topping with the salmon!