ST. LOUIS — Sweet Potato Pancake
1 lbs sweet potato, peeled & coarsely grated
2 scallion, finely chopped
1/3 cup of all purpose flour
2 large eggs lightly beaten
½ teaspoon black pepper
¾ cup vegetable oil
Prep: Stir together potatoes, scallions, flour, eggs, salt, & pepper. Heat oil in a deep 12 inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1/8 cup potato mixture per latke into oil & flatten to a 3 in. diameter with a slotted spatula. Reduce heat to moderate & cook until golden, about 1 ½ minutes on each side.
Transfer latkes with spatula to paper towels to drain.
Pan Seared Salmon Ingredients:
1 tablespoon of extra-virgin oil
½ teaspoon kosher salt
Freshly ground black pepper
4 (6 once) salmon fillets, 1 – ¼ inches thick
Season the salmon with the salt and a few grinds of pepper. Heat the oil in a 12 inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon without moving, skin side up until golden (4 minutes). Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, (4 -5 minutes). Transfer to platter and serve.
Sautéed Spinach
1 tablespoon butter
1 clove of garlic
2 tablespoons of lemon juice (about ½ the lemon)
5 oz of baby spinach
Salt and pepper to taste
PREPS: Melt the butter over medium-high heat in a large skillet. Add the garlic, sauté for one minute or until fragrant. Add lemon juice and spinach. Saute for 3-4 minutes, until greens wilt. Remove from heat and serve, add salt and pepper.
Maple Bourbon Glaze
1/3 cup pure maple syrup or maple – flavor syrup.
1/3 cup orange juice
3 tablespoon bourbon whiskey
PREPS: For syrup glaze, in a small saucepan combine maple syrup, orange juice, & whiskey. Cook uncovered over medium heat while preparing salmon.