Restaurant Re-do: Bogey Inn
Difficulty: Moderate
Ingredients
4 skinless, boneless salmon filets
2 tbsp + 1 tbsp butter
3-4 large sweet potatoes
1 cup cream, warmed
1/2 tsp chipotle powder
1/2 tsp cinnamon
2 cups concord grape juice
2 tbsp red wine vinegar
1/2 cup sugar
1 cup grapes, halved
salt
pepper
Directions
To make the Sweet Potato Mash: Heat oven to 425 degrees F, place foil wrapped sweet potato directly on the rack with the foil seam side up. Bake for 1 hour and 15 minutes. Remove from oven and with mitts on hands, peel back foil and slit down the middle of the cooked potato and scoop out potato pulp (no skin).
Place pulp in mixing bowl and mash with potato masher then 2 tbsp butter, cream, chipotle powder, cinnamon, salt and pepper to taste (add little or a lot, suit to taste).
To make the Grape Gastrique: In a small pot, heat to a rolling boil; concord grape juice, vinegar and sugar, cook on medium heat to reduce to a syrup like consistency. Could take up to 30 minutes to reduce down, keep it slightly warm until ready to use.
To make the Grilled Salmon: Salt and pepper salmon filet. On high heat, melt 1 tbsp butter on grill pan, lay salmon on the indoor grill pan. Sear salmon for a few minutes to get beautiful grill marks, then reduce heat to medium high. Cook salmon for about 3-4 minutes on each side, depending on the thickness and preferred doneness.
To assemble Dish: Place Chipotle Sweet Potatoes in a serving bowl, lay grilled salmon on potatoes. Place halved grapes around the dish and the drizzle with the Grape Gastrique.
Serves 4
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