Summertime recipes from the Hotel St. Regis - My29 WFTC Minneapolis-St. Paul

Summertime recipes from the Hotel St. Regis

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(WJBK) -

Get these summertime recipes courtesy of Mike Keith, executive chef at the Hotel St. Regis in Detroit. Learn more online at www.hotelstregisdetroit.com.

Cedar Planked BBQ Salmon
7oz Salmon filet
2 oz BBQ Sauce
tt Salt & Pepper

Procedure:
Season filet then sear and place on a cedar plank. Roast in oven for 6 minutes at 350. Optionally, you can brush on BBQ sauce prior to baking or after.

Short Ribs (1 Serving)

1 # Short Ribs
6 oz Mirepoix (mixture of carrots, onion, and celery)
2 1/2 cups Beef Stock
1 T Chili Powder
1 T Fresh Chopped Garlic
1 T Salt & Pepper
1 t Liquid Smoke

Procedure:
Rub short ribs with the seasonings, add garnish and place in roaster. Add beef stock and cook for 45 minutes at 350.
Remove and allow to rest for 5 minutes.

Serve with:
Braised collard greens and garlic mashed potatoes

Turkey Burger (yields 12 - 7oz. patties)
1/2 cup Diced Green Peppers
1/2 cup Diced Red Peppers
1 cup Diced Onions
1/2 cup Diced Smoked Turkey Bacon
5# Ground Turkey
1 T Salt & Pepper
1 T Cajun Spice
1 T Cumin

Procedure:
Sauté onions, peppers, and turkey bacon. Combine all ingredients in a large mixing bowl and mix well. Scale off 7 oz. individual patties.
Cook and serve.

Salmon Burger (yield 6 - 7 oz. patties)
1 ea Salmon (5#)
1/2 cup Diced Red Onions
1/2 cup Green Pepper
1/2 cup Red Pepper
1 t Dried Dill
1 ea Lemon (juiced)
1 t Salt & Pepper
1 T Panko Bread Crumbs
1/4 t Brown Sugar

Procedure:
De-bone & Skin 1 salmon. Cut in 1/2 and dice 1/2 and puree the other 1/2.
Mix all ingredients in large mixing bowl, mix well and patty into 7 oz. patties.
Cook and serve.

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