Turkey In A Tree

If you walk around Post Ranch early in the morning you might see our resident turkeys roosting in the oak trees.  This morning I spotted this turkey and it's baby shortly after sunrise.  Can you spot the baby turkey?

Sunrise

Sardines

 Local sardines - smoked and preserved in olive oil.

Garden Run

 

Ingris took advantage of the incredible Big Sur afternoon to harvest some fresh herbs from the garden on her way up to the kitchen.

Local King Salmon

Local Monterey King Salmon with Spring Root Vegetables, Local Kelp and Shiso.  Also a new plate by Shelby Hawthorne (inspired by pebbles of Big Sur jade).

Wild Fennel Crusted Salmon Recipe

 

There are few ingredients I enjoy as much as our native variety of fennel.  We grow these in our garden and use them in a variety of ways.  One of the biggest appeals of this plant is its diversity.  Here is a salmon recipe.

Ingredients

• 2 Heads of Wild Fennel Flowers
• 1 Cup Wild Fennel Fronds
• A Handful of Partially Dried Fennel Stalks
• 2 Tbsp Coarse Local Sea Salt
• 4 Tbsp Spicy Local Olive Oil (like Arbequina)
• 4- 5 oz Portions of Wild Monterey King Salmon (Scaled,  Skin On)
• 1 Meyer Lemon

Preparation
Put the olive oil in a bowl and use your fingers to roll the fennel flowers to release the pollen into the oil.  Add the sea salt to the oil.  Zest the meyer lemon, then chop the zest and add to oil. Squeeze the lemon juice into the oil.  Rub the fish with half of the finished oil, retaining the other half.  Allow the fish to marinate for up to 8 hours in the refrigerator.  Heat your grill.  Quickly rinse the fennel stalks in cold water and place in the middle of the grill.  Set the salmon, skin side down, on the now smoldering stalks.  Turn the grill down to low and close the lid.  Let the fish smoke/cook for approximately 10 minutes.  Don’t worry if the skin is a little charred (you can remove it before serving if you like).  Remove the salmon from the grill when finished.  You can check the fish by inserting a metal skewer or pairing knife into the filet – touch the metal to your forearm and once it feels warm (not hot or cold) the fish is done.  Place the salmon on a plate with your desired accompaniments. (a nice green salad with dry farmed tomatoes for example).  Spoon some of the reserved olive oil on top.  Garnish with the fennel fronds.

Abalone Book

I was excited to see that The Abalone King of Monterey is in book stores!   The author reached out a few months ago for an abalone recipe which we happily provided.  Not only did our recipe make it into the book, but one of my photos from Sierra Mar also made it onto the front page!  I look forward to reading this detailed account about the fascinating history of one of Monterey’s greatest delicacies.