Scott's Three Way

I want to be The Next Food Network Star.

It would be the perfect combination of all of my interests: food, education, and performing. I have dreams of going to work at the Food Network Studios in Chelsea Market, shooting an episode or twelve in a day, then dashing off to a show with J where I would graciously autograph a copy of my memoirs/cookbook mysteriously pulled from a Midwestern housewife's designer knock-off bag bought from a street vendor. Move over, Aunt Sandy. Scotty D has arrived!

I have actually begun the arduous process of completing the rather lengthy application. Along with providing your original recipes and describing what ingredient best personifies you, they ask you to come up with two or three concepts for your show, should you win. The Improvised Chef is, natch, number one: a delightful, half hour romp through your pantry making delicious food and having a few laughs along the way. My other concept is Scott's Three Way, which offers up three different tasty recipes/preparations focusing around one ingredient. While the double entendre of the title may prove to be too PG-13 for the middle and lower parts of the country, it's a darn good idea and completely suitable for Blogland.

So using the ingredients from the last blog (Mom's Barbecue Sauce, Grilled Salmon, and Peaches). I offer up two additional recipes. Let me know if you like 'em!

Barbecue Gravlax

This takes some time, but it's well worth the effort.

2 lbs. salmon
1 cup Mom's Barbecue Sauce
1 cup kosher salt

Combine salt and BBQ sauce in a bowl, and gird your loins. We are preparing to slather that fish with the stuff and wrap it in plastic wrap. Line a casserole dish with plastic wrap and pour half in half of the mixture. Place salmon skin side down in the dish and pour the remaining sauce on top. Wrap up tightly, place a smaller dish on top to weigh it down, and refrigerate for at least 24 hours, 36 hours is preferred. Basically, you are mashing the salmon allowing the salt to "cook" it. I use a crepe pan and bottled water.

Remove salmon from plastic wrap and discard the goo. Rinse salmon under cold water to get rid of all of the excess salt and sauce. Pat dry. Using a serrated knife, slice salmon into thin strips working with the grain of the fish. Serve with rye bread and Peach and Red Onion Chutney.

Grilled Peach and Red Onion Chutney

Make the Grilled Peach and Red Onions (see previous post), and throw it in a food processor. Add a couple additional splashes of tarragon vinegar and, presto, you've got chutney!

Grilled Salmon Flatbread Pizza

8 oz salmon
4 oz prosciutto
1/2 red onion, sliced into rings
1/4 cup smoked Gouda, grated
4 Tbl Mom's Barbecue Sauce (divided)
2 pieces of Flat Out Flatbread (preferably the sun dried tomato variety)
salt/pepper to taste

Preheat oven to 400. Place flatbread on a baking sheet and lightly drizzle with olive oil. Flip them over and wiggle them around on the sheet to remove excess oil. Flip 'em back over, sprinkle with a little bit of salt, and pop in the oven for about 7 minutes or until lightly browned. Remove from oven and flip placing salted side down. Set aside to cool (this helps crisp up the bread).

While bread toasts, slice prosciutto into ribbons and crisp up in a saute pan. Remove and drain on paper towels.

Heat grill pan over medium high flame. Drizzle salmon and onions with olive oil, salt and pepper. Place salmon on grill skin side down for 7 minutes. Flip salmon, cook for an additional 5 minutes and throw them onions on the grill! Remove from grill. Flake salmon with a fork into sizable, yet still bite sized pieces.

To assemble pizzas, spread barbecue sauce on flatbread. Layer salmon, onions, and prosciutto. Top with cheese. Place in oven and cook until cheese has melted.

Serve with a salad of arugula or spinach, peach slices, red onions, and a touch of blue cheese.