Spring In The Pacific Northwest
By Barbara Morales Photography by Russell Bamert

Executive Chef Darrel Smith of Las Cruces’ Picacho Hills Country Club, along with Sous Chef Gabe Hernandez and prep cook Pedro Enriquez, Jr., prepared three divine dishes inspired by Chef Darrel’s affinity for his home region, the Pacific Northwest. Guests who attended Sabroso! Magazine’s quarterly Edible Education cooking class, held at National Restaurant Supply in El Paso, were treated to an appetizer of Scallops with Roasted Garlic Cream Sauce, a Muscovy Roasted Duck salad and a spectacular entrée of Cedar Plank Roasted Pacific Steelhead Salmon.

Cedar Plank Roasted Pacific Steelhead Salmon(Serves 6-8)
5 lbs Pacific Steelhead
Salmon or Copper River Salmon
(6-8 oz portions)
Red Cedar Planks (4” x 8”)
1/4 cup olive oil
8 garlic cloves, thinly sliced
5-6 fresh herb sprigs
(thyme, rosemary, etc)
seasonings to taste
(cracked black pepper and sea salt)
1/2 cup Paula’s Zucchini Relish
(or sweet onion chow chow)
8 butter pats

For salmon: First, use only fresh salmon. Season the 6-8 ounce fillets with the seasonings listed above and sear the top (or presentation side) until golden brown. Place on a lightly oiled cedar plank with the fresh herb sprigs in between. Drizzle some olive oil over the salmon and roast for about 15 minutes in a 350 degree oven until salmon is done (you might want to place a sheet pan under the cedar planks to avoid a mess). Serve with homemade zucchini relish and a melted butter pat an each fillet. A nice accompaniment would be a favorite light rice (Arborio) or a linguini pasta.

Scallops with Roasted Garlic Cream Sauce(Serves 6-8)
8 each large sea scallops
(U/10 Count)
12 each garlic cloves
2 tbsp olive oil
Hungarian Paprika
1 tbsp cider vinegar
white pepper (to taste)
salt (to taste)
2 cups heavy cream

For the sauce: Toss garlic cloves in olive oil then place in a foil pouch and roast about 20-30 minutes at 350 degrees in a pre-heated oven. Next, place roasted cloves in a medium saucepan with the cider vinegar and bring to a simmer while mashing the cloves with the back of a spoon. A paste will form when the liquid evaporates. Next, add the heavy cream and simmer for about ten minutes on low heat to blend flavors.

Scallops and plating: Dry the scallops and dust the presentation side with paprika. In a saucepan, saute scallops until crispy on top and slightly firm to the touch (don’t overcook scallops). Place scallops on a plate and drizzle garlic sauce over them. Serve with rice or pasta.

Roasted Muscovy Duck with Fresh Berries (Serves 6-8)
4 cups Pinot Noir
4 duck legs (thigh portions)
3 cups mixed seasonal greens
1 red onion, thinly sliced
1/2 cup crumbled Gorgonzola cheese
1-2 cups fresh berries (raspberries, blueberries, etc.)
6 strips apple wood-smoked bacon,
julienned and cooked
1 cup Chardonnay Vinaigrette (or your favorite dressing)

Roasted Duck Legs: First season the duck leg/thigh portions with salt and pepper. Saute in olive oil until golden brown in a shallow saucepan. Add the Pinot Noir wine and roast (covered) in a 350 degree oven for about 45 minutes. Remove roasted duck from the saucepan and let cool. Pull the meat from the bone in large pieces (duck legs can be roasted the day before). For the salad: Select your favorite mixed greens then place on top the red onions, crumbled Gorgonzola, berries, and duck (pulled or lightly shredded with fingers). Drizzle with the vinaigrette then garnish with bacon and fresh chopped thyme leaves.