Glazed Leeks With Pine Nut Salsa Verde Food

BRANZINO WITH CLAMS, LEEKS AND SALSA VERDE

Steps:

• For the salsa verde: In a food processor, combine the olives, cocktail onions, cornichons, capers and anchovies and blend until smooth. Set aside in a bowl.
• In a food processor or blender, puree the parsley with the olive oil until smooth. Do not puree too long or it may get too hot and cause the parsley to darken. Reserve in the food processor. Just before serving, pour the parsley oil into the olive-caper mixture and mix to combine.
• For the leeks: In a saute pan over medium heat, add some olive oil. Add the leek coins and thyme and season with salt. Cook, stirring frequently, until the leeks start to wilt, 8 to 10 minutes. Deglaze with some vegetable stock and cover. Continue to cook, adding more stock as necessary, until the leeks are tender, another 10 to 15 minutes. Add additional salt if needed. Reserve.
• For the branzino: Heat a large cast-iron pan over medium-high heat. Season the fish with salt.
• Put some canola oil in the pan and wait until it's just about to hit the smoking point. Place the fish in the pan skin-side down (at this point the fish will buckle). Wait 30 seconds, then press the fish down so the skin makes contact with the pan and begins to crisp up. Reduce the heat to medium and continue to cook until the skin is crispy, 3 to 4 minutes. Place the thyme sprig on the fish and spoon some of the hot oil over the flesh to finish cooking it, about 1 minute. Remove to a paper towel-lined plate.
• Add the mushrooms to the pan and cook, stirring, for 2 minutes. Add the leeks and clams and deglaze with some vegetable stock. Cover and cook until the clams steam open, about 2 minutes. Finish with the parsley and olive oil and adjust the seasoning.
• Put 1 tablespoon of the salsa verde on a plate, arrange the vegetables and clams on top and top with the fish fillet.

GLAZED LEEKS WITH PINE NUT SALSA VERDE

Steps:

• Trim root ends of leeks (leave as intact as possible so they don't break apart while cooking) and cook in a large pot of boiling salted water until meltingly tender (a paring knife should slide through the thickest part with no resistance), 15-20 minutes. Transfer to paper towels to drain and let cool.
• Meanwhile, bring chile, honey, ¾ cup vinegar, and a pinch of salt to a boil in a small saucepan over medium-high heat. Cook, stirring often, until reduced by half, about 5 minutes.
• Halve leeks lengthwise and transfer to a serving dish with high sides (you want the glaze to cover leeks enough to coat). Pour warm vinegar mixture over leeks and set aside.
• Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5-7 minutes. Let cool.
• Toss pine nuts, parsley, oil, capers, and remaining 2 Tbsp. vinegar in a small bowl; season with salt and pepper.
• To serve, give leeks another toss in the glaze; spoon pine nut salsa verde over.

GLAZED CARROTS AND LEEKS

Steps:

• In large nonstick skillet, melt butter with sugar, thyme, salt and pepper over medium heat. Add carrots, leeks and 1/4 cup water; cover and cook, stirring once, 10 minutes. Uncover; cook, stirring occasionally, until vegetables are tender and glazed, 6-7 minutes.

SALSA VERDE MEXICAN MEATLOAF

Steps:

• Preheat oven to 350.
• Combine Ground Beef with eggs and a good amount of the Salsa. Start at about ½ a cup and add more as desired. Add green chiles & olives. Add about a teaspoon each of spices or more if desired. Add enough bread crumbs until meat mixture sticks together. Crumble in cheese as desired.
• Grease pan as desired, form loaf in pan. Bake at 350 for 45 mins, and then check for doneness. Depending on your oven and how you shape the loaf this could take another 15-20 minutes.

SALSA VERDE WITH NUTS

Steps:

• In a food processor or with a mortar and pestle, pulse or pound the anchovy and garlic to a paste, then add capers, and then the herbs until everything is coarsely pureed. Be careful not to overprocess.
• Add the olive oil a bit at a time until mixture is smooth and saucy. Taste, and add more oil if necessary. Stir in nuts, and serve with fish.