Dorm cooking with Hosea Rosenberg
As I reported earlier today, Jax-Boulder chef Hosea Rosenberg is the official grand marshal at the University of Colorado at Boulder's 2009 homecoming on Friday, October 30. And one of the perks (if you can call it that) of living in the residence halls, at least on Friday, is that the collegians will get a taste of Rosenberg's food, namely his salmon with spinach, sweet potato hash and red wine syrup.
You're dying for the recipe, aren't you?
Roasted Salmon with Spinach, Sweet Potato Hash and Red Wine Syrup Serves 4
1 1/2 pounds salmon filets, cut into 4 equal portions
1. Sprinkle a little salt and pepper on both sides of the salmon filets. 2. In a hot cast iron skillet, lightly sear the filets on both sides. 3. Place the cast iron skillet in a preheated 350-degree oven for four to five minutes.
1 pound spinach 1 teaspoon garlic, peeled and minced 1 teaspoon olive oil Salt and pepper to taste
1. Place the oil in a large pot. 2. Add garlic and sautee until just soft, about one minute. 3. Place spinach in pot, season with salt and pepper and stir until softened.
Sweet Potato Hash
1/2 pound bacon 1 yellow onion, diced 1/2 tablespoon garlic, peeled and chopped 1/2 tablespoon shallots, peeled and chopped 4 pounds sweet potatoes, peeled and cubed 3/4 cup roasted red peppers, diced small 1/4 cup maple syrup 1/2 tsp cayenne pepper 1/8 teaspoon cinnamon 1/2 tablespoon fresh parsley, chopped 1/2 tablespoon fresh thyme, chopped Oil, salt and pepper
1.Cook bacon in a non-stick skillet until crisp. Transfer to paper towels, let cool and then chop. Reserve fat in skillet. 2. In the same saucepan that you cooked the bacon, add garlic, shallots and onions and cook the mixture in the bacon grease until the onions are translucent. Set aside. 3. Toss the sweet potatoes with salt, pepper and oil. 4. Spread the potatoes evenly on an oiled baking sheet and roast in the oven at 450 degrees until the potatoes are softened and browned, between 15 and 20 minutes. 5. Let potatoes cool. 6. Mix everything in large bowl and add parsley, thyme, maple syrup, cinnamon and cayenne. Mix well.
Red Wine Syrup
2 cups dry red wine 2 cups red vinegar 1 cup port 1/8 cup shallots, peeled and sliced 1 cup sugar 1/8 cup black peppercorns 1 whole cloves 1/4 cinnamon Stick 1/4 cup corn starch
1. In a heavy saucepan, combine all ingredients except corn starch. 2. Bring mixture to boil, and reduce by one-half. 3. Whisk in corn starch. 4. Strain and cool.
Place hash in center of plate. Top with spinach and then with salmon. Drizzle red wine syrup around plate and serve.
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