Tidewater Kitchen November 2006
While I had my cooking school in Maryland, I was blessed to have many talented local chefs teach the adult cooking classes. Mark always entertained us and we all left with some spectacular treats! Here Mark is sharing some of his wonderful English recipes to bring to your table over the holidays for your family and friends to enjoy! They have a bit of a different twist to them which makes it special and unique.
Get your delicious muffins, breads and desserts from a great bakery or have your family bring their signature treat. I always say and I know Mark agrees with me… do as much ahead of time as possible, less is more, and when people offer to help, let them.
The dining experience at The Inn at Perry Cabin is as famous and renowned as the luxurious country manor itself. Under the culinary direction of Master Chef Mark Salter, the resort’s signature restaurant “Sherwood’s Landing” features continental cuisine accented with regional ingredients from nearby farms and harvested from the Chesapeake Bay. Salter’s self-described approach to cooking is modern classical with an emphasis on lightness.
Mark has since been credited for tantalizing numerous discerning celebrity palates, including: Margaret Thatcher, John Major, Diane Sawyer, Mike Nichols, Owen Wilson, Jane Seymour, Paul Newman and Joanne Woodward to name a few. The movie “The Wedding Crashers was also filmed at the Inn at Perry Cabin.
Guest’s dining at the Inn at Perry Cabin can savor a variety of dishes from seasonal menus that include such signature favorites as honey and tarragon glazed shank of lamb with a sun dried tomato sauce; crab spring rolls with pink grapefruit avocado and toasted almonds; and Chesapeake Bay oysters poached in champagne with Procscuitto Di Parma ham, fresh spinach and crispy vegetables.
In addition to his culinary wizardry, Mark’s inspiring personality takes him all over the world, accepting invitations as a representative for The Inn at Perry Cabin and Maryland’s Eastern Shore. He has appeared on the Food Channel’s “Best of” series, Good Morning America, CBC & Fox 5 in Washington and WBAL Baltimore.
In addition to regular appearances at the James Beard House, considered the Carnegie Hall of the culinary world, he cooked with the U.S. Ski Team at the 2002 Olympics in Salt Lake City, and is a National Pork Board Celebrated Chef. Every year he donates his time for the Meals from the Master event for Meals on Wheels and to the St. Michael Food and Wine Festival to raise money for the local food bank.
After numerous requests from his regular clientele, Mark also found the time to launch his own line of salad dressings and marinades, including Eastern Shore Pub Sauce, Fresh Raspberry and Passion Fruit, Tropical Honey and Grain Mustard, and a Tamari and Orange dressing. These dressings maybe purchased at Hype, Inn at Perry Cabin, Flamingo Flats, Captains Catch, Hair o` the Dog, Todd’s Market and soon they will also be available at the Amish Market in Easton. Mark will also be at the Waterfowl Festival with his sauces and dressings under the Food and Wine tent.
Viking Kitchens is giving Mark a 5 star kitchen for 3 months (January-March) over the winter months. Locals can come in on a cold winter night for a dinner and demonstration and see Mark work his magic. For more information visit www.perrycabin.com or call 1-800-722-2949 or locals may call (410) 745-2200.
Crostini Of Goat Cheese and Cream Cheese with Salter’s Cranberry-Orange and Port Relish
Serves 8 people
¼ cup Low Fat Cream Cheese
4 T. Goat Cheese (optional)
1 T. Chopped Chives
2 T. smoked ham (cut into small dice)
Pinch of ground black pepper
1 loaf French baguette
2 T. olive oil
4 T. Cranberry Orange and Port relish
Mix the cream cheese, the goat cheese with the chopped chives, the chopped ham and the black pepper.
Slice the French baguette on the bias and cut into 1-cm thick slices. Drizzle with the olive oil and bake in a pre heated oven 375 for 10 minutes until crispy and lightly golden.
Put to one side for 5 minutes before spooning on the cheese and ham mixture. Top with 1 teaspoon of Salter’s cranberry Orange and Port relish.
For a vegetarian option omit the ham and also serve on toasted pieces of pumpernickel or baguette.
In Place of the cream cheese one may use aged cheddar cheese. One may also use Procuitto di Parma ham, just cut into small pieces and layer on the baguette with the cheese and the cranberry-orange and port relish.
Salter’s Cranberry-Orange and Port Relish makes a great spread on sandwiches with turkey and is perfect with every Thanks giving dinner.
Also use as a side on Cheese Cake, you wont believes how good it is.
Turkey and Wild Mushroom filled Puff Pastry Shells with Salter’s Cranberry-Orange and Port Relish
1 jar Salter’s Chesapeake cranberry orange and port relish
1 box Puff pastry shells (4 each)
12 oz. cooked turkey breast cut into bite size pieces
1 T. unsalted butter
4 oz. mixed mushrooms (oyster, shitake, button) cut into quarter.
1 clove garlic
1 T. chopped Rosemary or sage
1 cup white wine
2 cups chicken bouillon
1 small bay leaf
½ cup heavy cream
1 T. corn starch
2 T. cold chicken bouillon
Bake the pastry shells on a sheet pan for 10-15 minutes at 375 until lightly golden.
Pour the white wine and the 2 cups chicken bouillon into a sauce pan. Add a small bay leaf and a sprig of rosemary.
Boil the stock until 1 cup remains. Remove the bay leaf and the sprig of rosemary. Add the heavy cream and simmer for 2 minutes. Stir the cornstarch and the cold bouillon together and add to the sauce to thicken. Cook for 1 minute.
Heat frying pan add the butter and add the mixed mushrooms followed by the chopped rosemary or sage.
Add the turkey and the sautéed wild mushrooms to the sauce. Season with salt and pepper.
Spoon into the pre-baked puff pastry shell and top with the Cranberry-Orange and Port relish.
This is a particularly good recipe for turkey, the day after Thanksgiving. Alternatively just buy oven roasted turkey from your local store and prepare this delicious appetizer or entrée. You may want to serve a double portion for an entrée.
Mark Salter’s Thanksgiving Stuffing From The Inn At Perry Cabin
8 oz. sliced white bread with out crusts
4 oz. of peeled stick celery cut into cubes (2-cm squares)
3 oz. chopped white onion
2½ oz. unsalted butter
1 T. freshly chopped or dried sage
2 T. chopped curly parsley
¼ cup heavy cream
½ cup chicken broth
4 oz. sliced dried apricots
3 oz. peeled chestnuts
Cut the sliced white bread into 1 inch cubes. Add the chopped parsley and the sliced dried apricots.
Cook the diced onion and the celery in the butter for 3-4 minutes, and then add the chopped sage and parsley. Slice the peeled chestnuts and add to the stuffing then lightly season with salt and pepper.
In a stainless bowl mix the eggs with the chicken broth and the heavy cream, season with salt and pepper. Pour onto the bread mixture and gently combine.
Butter a pie dish 8 inches wide by 2½ inches deep. Fill the dish with the stuffing and place in a water bath, then bake at 375 for 25-30 minutes until cooked and the top is lightly golden. Serve immediately with Salter’s Cranberry-Orange and Port relish, roast turkey and ladles of gravy.
Chestnuts should be cooked in 1 T. butter, pinch of sugar and 1 cup water for 5 minutes before adding to the stuffing.
Tender Loin of Beef on sautéed Wild Mushrooms with Salter’s Aged Balsamic and Fig Dressing
4 - 8 oz. beef tender loin steaks
8 oz. mixed mushrooms (shitake, oyster and button mushrooms)
2 shallots, sliced thinly
1 clove chopped garlic
2 T. Chicken broth
1 cup aged Balsamic and Fig dressing
1 T. chopped Parsley
Kosher Salt to taste
Cracked black pepper to taste
Season the steaks with kosher salt and cracked black pepper.
Sear in a hot pan, then cook in a pre-heated oven 375 for 5-7 minutes.
Remove the steak from the pan and add the butter followed by the quartered mushrooms (no stalk on the shitake mushrooms). Sauté for 3-4 minutes then add the sliced shallots and the chopped garlic.
Remove from the heat and add the chicken broth followed by the balsamic dressing.
Bring to a simmer and add the chopped parsley.
Spoon the mushroom sauce onto a plate and place on the tender loin or slice. Serve with baby new potatoes and cooked broccoli.
The steak can be substituted for a piece of grilled or sautéed salmon.
For a vegetarian option serve the wild mushroom sauce over fresh asparagus and sprinkle with parmesan cheese.
Eastern Shore Pub Sauce Grilled Pork Tenderloin with Corn Salad and Grilled Onion Relish
2 - 1¼ lb. pork tenderloins
1 bottle Eastern Shore Pub sauce
Kosher salt and pepper
3 ears of Eastern shore white corn (husk and silk removed)
¼ cup scallions grilled and sliced on the bias
2 yellow tomatoes (cut in quarters, seeds removed)
1 red pepper
1 orange pepper
2 T. chopped fresh basil
¼ cup virgin olive oil.
2 T. apple cider vinegar
Cracked Black pepper to taste
Grilled Onion Relish
2 red onions (peeled and cut into 1-cm thick slices)
4 T. olive oil (2 T. for grilling red onion and the remainder for the Relish)
1 T. chopped Italian parsley
¼ chopped jalapeno
1 lemon (juice only)
2 T. olive oil
¼ cup olive oil
2 T. cup apple cider vinegar
Trim the Pork Tender loins and Marinate with half the bottle of pub sauce for two hours.
Rub the white corn with olive oil, and then grill until lightly colored, approximately 3-5 minutes. Cut the corn from the cobs and place in a bowl. Add the remaining ingredients to the salad, season with salt and pepper, then add the juice from one lemon and the virgin olive oil.
Brush the slices of red onion with the 2 T. olive oil, season with salt and pepper.
Grill on both sides for approx. 2 minutes. Roughly chop. Mix together with the grilled chopped pepper the peeled chopped avocado, Italian parsley and the Jalapeno.
Add the apple cider vinegar and the olive oil, season with Kosher salt and cracked black pepper.
Grill the pork tenderloin for approximately 5-7 minutes brushing continuously with more Pub sauce.
Once cooked rest for 2-3 minutes then slice. Lay over corn salad. Top with the grilled onion relish and drizzle around the apple cider and olive oil dressing. Garnish with salad if desired.
Fillet of Atlantic Salmon on Mixed Greens with Bacon, Onions and Tropical Mango-Honey and Grain Mustard Dressing
4 6-7 oz. portions Salmon filet
2 T. olive oil
Cracked White pepper
5 oz. apple-smoked bacon
1 medium onion
1 clove garlic
1 bottle Tropical Mango Honey and Grain Mustard dressing
4 oz. mixed salad greens
3 local tomatoes
1 lemon - juice only
¼ cup virgin olive oil
Place the pieces of salmon in a bowl, then pour on the olive oil and season with salt and pepper.
Place on the grill and cook until firm to the touch, approx. 5-7 minutes depending on the thickness.
In a skillet sauté the bacon for 3-4 minutes, then add the diced onion and the garlic.
Drain off the excess fat and stir in the Tropical Mango Honey and Grain Mustard Dressing.
Wash the salad leaves, dry in a salad spinner, then lightly season with kosher salt and cracked black pepper, add the lemon juice and the virgin olive oil.
Place the grilled salmon on the plate, then arrange the dressed leaves next to it and spoon over the Onion and Bacon dressing.
Cut the tomatoes into quarters, season with salt, pepper and olive oil.
Tenderloin of Pork with Fusili Pasta, Fresh Asparagus and Blue-Cheese-Balsamic Vinegar Sauce
2 whole pork tenderloins (remove any excess fat and sinew)
2 T. olive oil
2 cups chicken broth
1 bottle Salter’s Aged Balsamic and Fig dressing
2/3 cup crumbled blue cheese
6 cups cooked fusili pasta
4 T. chopped chives
2 bunches fresh asparagus
Trim the pork tenderloin removing any excess fat and sinew. Cut each tenderloin into three equal pieces, and then season with salt and pepper.
Heat a frying pan, pour in the olive oil and sear the pieces of pork on all sides (approximately 2-3 minutes).
Pour on the chicken broth; add the Balsamic and Fig dressing and the crumbled blue cheese.
Bring to a simmer then bake in a pre-heated oven 375 for 12-15 minutes until the pork is cooked.
Remove the pork from the sauce, add the cooked pasta and heat through. Sprinkle in the chopped chives, slice the pork tenderloin and arrange on top of the pasta. Serve freshly steamed asparagus to accompany.
One may add more freshly crumbled blue cheese if desired.
Eastern Shore Pub Sauce
Glazed Meat loaf
1¼ lb-1½ lb. ground beef (80% lean)
1 cup bread crumbs
½ cup chopped green pepper
1 small chopped onion
1 clove of garlic
6 oz. Eastern Shore Pub Sauce
1 t. Worcestershire sauce
½ t. salt
½ t. pepper
1 t. dried marjoram
4 oz. Pub Sauce for the top of the meat loaf
Mix all the ingredients together.
Fill lightly oiled bread tin with the meat loaf, and then brush the top with an additional 4 oz. Pub Sauce. Bake at 350 for 50 minutes. Serve with mashed potatoes and vegetables.
Pub Sauce is also exceptional with oysters, crab cakes, shrimp, steaks, pork and chicken or just as a dip with tortilla chips.
Eastern Shore Pub Sauce Braised London Broil
3 T. olive oil
2 lb. piece of London broil
1 bottle Eastern Shore Pub Sauce
Season the London broil with salt and cracked black pepper.
In a hot frying pan pour in the olive oil, and then sear the London broil on all sides, approx. 3-4 minutes.
Place in a pie dish and pour over the bottle of pub sauce. Cover with aluminum foil and bake at 300 for 2½ hours. Remove from the oven and slice. Pour over the sauce and serve with mashed or new potatoes and seasonal vegetables.