Don Silvers

Crust

2 bunches green onions, white and light green parts only, minced (1/2cup)

2 Tablespoons of black sesame seeds, toasted (see note)

1 cup Pankow rice bread crumbs

1/2 cup rice flour

1/4 teaspoon freshly ground black pepper

1 Tablespoon granulated garlic

1 teaspoon kosher salt

One 3/4 inch piece ginger, peeled and minced (2 teaspoons)

For the Fish:

Four 6-ounces skinless catfish fillets

1 cup rice flour, spread in a shallow bowl

4 large egg whites, lightly beaten in a shallow bowl

1/4 cup mild vegetable oil, such as peanut

1 1/2 recipe cups Green Curry-Coconut Sauce (recipe follows)

4 teaspoons black sesame seeds, toasted

Combine the crust ingredients in a shallow bowl and mix well. Dredge the catfish fillets in the rice flour, and shake off any excess. Dip them in the egg whites. Dredge the fillets in the crust mixture.

Heat a large nonstick saute pan or frying pan over medium heat. Add the oil and heat it, about 2 minutes. Add the fish and cook, turning it once with a large wide spatula, until the crust is golden and the fish is opaque through, about 4 or 5 minutes on each side. Remove the fish to paper towels and pat dry.

Ladle the Green Curry-Coconut Sauce onto plates. Place 1 catfish fillet on each plate, sprinkle the black sesame sees onto the sauce, and serve immediately. Pass any remaining sauce separately.

Green Curry-Coconut Sauce

1/2 cup mild vegetable oil, such as peanut

Green Curry Paste

3 cups chicken stock or Shrimp stock

1 cup unsweetened coconut milk

2 Tablespoons cornstarch

2 Tablespoons water

Heat a medium-size nonreactive saucepan over low heat. Add the oil and heat it, about 2 minutes. Add the curry paste and cook, stirring constantly with a wooden spoon, for 2 minutes. The paste tends to burn quickly.

Increase the heat under the saucepan to medium and stir in the stock. Once the liquid begins to boil, reduce the heat again to low and simmer until the stock reduces by one-half, about 30 minutes.

Stir in the coconut milk; continue cooking and stirring over low heat until the sauce boils, about 5 minutes.

Meanwhile, in a small bowl, mix together the cornstarch and water. Just before the sauce comes to a boil, whisk in the cornstarch mixture. Let the sauce simmer over low heat for 1 minute. Serve warm.

Note: If the black sesame seeds are not already toasted, toast them by baking them at 350 for 5 minutes.

1/2 head lettuce

1/2 bunch watercress

1 small bunch chicory

1/2 head romaine

2 medium sized peeled tomatoes

2 roast-chicken breasts

1 cup Brown Derby French Dressing(recipe below)

6 strips bacon

1 avocado

3 hard-boiled eggs

2 tablespoons chopped chives

1/2 cup grated Roquefort cheese

Cut lettuce, watercress, chicory, and romaine in fine pieces and arrange in salad bowl. Cut tomatoes in half, remove seeds, dice finely, and arrange in strips across the salad. Dice breasts of chicken and arrange over top of chopped greens. Chop bacon finely and sprinkle over the salad. Cut avocado in small pieces and arrange around the edge of the salad. Decorate the salad by sprinkling with chopped eggs, chopped chives and grated cheese. Just before serving drench with French dressing. (Serves 4-6)

Old Fashioned French Dressing

1 cup water

1 cup red wine vinegar

1 teaspoon sugar

1 clove chopped garlic

juice of 1/2 lemon

2 1/2 teaspoons salt

1 teaspoon ground black pepper

1 tablespoon Worcestershire sauce

1 tablespoon English mustard

1 cup olive oil

3 cups salad oil

Blend all ingredients except oils. Add olive oil and salad oil. Mix well. Chill and shake thoroughly before serving on salad. Makes 1 1/2 quarts.

Extracted from the Brown Derby Cookbook and sent with the compliments of Mary McAdo and Bingo.

3/4 pound pasta dough

1 pound chanterelles

5 tablespoons unsalted butter

4 sprigs fresh thyme leaves

2 medium shallots, minced

Salt

Freshly ground pepper

1/2 cup heavy cream

2 eggs

1 tablespoon extra-virgin olive oil

1 cup double-strength Chicken Stock or Duck Sock

1 tablespoon fresh Italian parsley, finely chopped

Clean the chanterelles with a soft brush or a clean, damp cloth. Reserve 12 small chanterelles or, if the mushrooms are large, cut 3 of them into quarters and reserve. Coarsely chop the remaining mushrooms.

Heat a heavy saute pan and add 1 tablespoon of the butter. In it saute the chopped mushrooms with half the thyme, the shallots and a little salt and pepper over moderate heat until the liquid evaporates. Add the cream and reduce it to a thick puree. Remove the pan from the heat and stir in 1 of the eggs until well combined. Season to taste with salt and pepper.

Beat the remaining egg lightly to make an egg wash. Then, on a floured surface roll out the pasta dough in 2 sheets as thin as possible. Brush 1 of the sheets with some of the egg wash.

Using a teaspoon, space evenly 24 small mounds of the chanterelle mixture on the egg-washed pasta. Cover with the second sheet of pasta and press the dough down around the mounds of chanterelle mixture to seal the dough

Cut the ravioli into two-inch squares with a special ravioli cutter, a pastry wheel or a sharp knife and transfer the packets to a baking sheet heavily dusted with semolina and refrigerate until needed (maximum of 2 days)

Bring a large pot of water to a boil with a little olive oil.

As the water heats, season the reserved chanterelles with olive oil, salt and pepper. Then grill them over charcoal or saute them over very high heat for 4 to 5 minutes. Reserve.

In a saucepan reduce the stock by half. Add the remaining thyme leaves, the remaining butter and salt and pepper to taste.

Add a little salt to the boiling water, then the ravioli and cook them for 4 to 5 minutes. Drain and rinse quickly under hot water. Add the ravioli to the sauce, bring it to a simmer and remove it from the heat.

Presentation: Divide the ravioli and sauce among heated soup dishes. Garnish each serving with some of the grilled chanterelles and a little of the chopped parsley. Serve immediately.

Note: When selecting mushrooms, make sure they are firm and dry.

Dressing

1 shallot finely chopped

1 Tablespoon grainy mustard

2 Tablespoons fresh lemon juice

2 Tablespoons balsamic vinegar

1/2 cup olive oil

Salt and freshly ground black peper

Salad

1/3 cup walnuts coarsely chopped

4 slices pancetta, coarsely chopped

1/2 pound mixed salad greens

2 roasted beets cut into matchsticks

1/4 cup crumbled feta cheese

Prepare the dressing: In a small bowl, combine the shallot, mustard, lemon juice and balsamic vinegar, and whisk to blend. Slowly add the olive oil, whisking until blended. Add the salt and pepper and taste for seasoning. Reserve.

Prepare the salad: Heat a skillet over medium heat. Add the walnuts and toast, tossing often, for 2 to 3 minutes, or until they begin to brown slightly. Remove from the heat and set aside. In the same skillet, saute the pancetta over medium heat, turning to cook evenly, for about 5 minutes, or until browned and crisp. Using a slotted utensil, transfer the pancetta to paper towels to drain.

Place the salad greens in a large bowl. Drizzle half of the dressing over the greens and toss to coat evenly. Arrange the salad greens on individual plates. Decorate with the beets and finish with the toasted walnuts, pancetta, and feta. Serve the remaining dressing on the side. Serves 4-6

Have the chops cut from the prime part of the meat about an inch in thickness. Heat a spider smoking hot so as to brown the chops instantly when they go in.

Cover and fry rapidly for a minute, turn and fry the other side, then remove to a cooler part of the stove and cook each side ten minutes.

Pork should always be cooked slowly and thoroughly. Put the chops on a platter, season, and set in the oven to keep hot.

Put a level teaspoonful of flower into the spider with a salt-spoonful of salt and a dust of pepper, stir the grease and brown sediment well into the flour, cook a moment, and add half a cupful of good, rich milk; stir till it is smooth, creamy gravy and pour over the chops.

Pork tenderloins should be cut in pieces of uniform size, and a quarter of a pound of fresh fat pork should be allowed for each one. Make gravy as directed for the chops.

This dish is about fresh, flavorful vegetables. If your ingredients are second-rate, don't bother making it, as it has little else to fall back on for flavor. Check the salt level once the pasta has been tossed with the sauce and add plenty of freshly ground black pepper and freshly grated Parmesan before serving.

Salt and freshly ground pepper

3 tablespoons best-quality olive oil

3 tablespoons unsalted butter

2 medium zucchini or summer squash cut into 1/2 inch pieces (about 3 cups)

12 ounces medium white mushrooms, stemmed, wiped clean, and quartered (about 3 cups)

3 medium garlic cloves, finely minced

3 firm but ripe plum tomatoes(about 1/2 pound), cut into 1/2-inch pieces

1 pound dry pasta, fettuccine preferred

1 1/2 pounds asparagus, tips cut diagonally into 1-inch pieces(use only the first 3-4 inches from the spear; you should have about 2 cups

1 cup of fresh or frozen peas

1/3 cup thinly sliced fresh basil

Freshly grated Parmesan cheese

Bring 4 quarts of salted water to a rolling boil in a large pot over high heat. Set a large (at least 12 inches in diameter) saute pan with a lid over medium heat. When hot, add the oil and butter and when the butter stops foaming, add the zucchini and mushrooms. Stir to coat with the oil-butter mixture, cover and cook for 5 minutes. Remove the lid and add the garlic; stir, and cook, uncovered for 1 minute longer. The zucchini and mushrooms will be softened some but not fully cooked. Add the tomatoes and salt to taste, turn off the heat, and stir to combine. Allow to sit uncovered while the pasta and remaining vegetables are prepared.

When the water is at a rolling boil, add the pasta and cook until al dente. Five minutes before the pasta is finished cooking, add the asparagus. Two minutes before the pasta is finished cooking, add the peas. (The water should not stop boiling with either addition.) Turn the burner under the saute pan to medium.

Drain the pasta for 15 seconds in a colander without shaking and empty the contents into the saute pan. Using two large spoons or a pair of tongs, combine the contents while sauteing for 2 minutes. Remove from the heat and stir in the basil. Adjust the seasonings, adding salt to taste. Serve immediately topped with pepper to taste and lots of cheese.

Chilled Melon Soup with Jalapenos

2 teaspoons olive oil

1 jalapeno chile, seeded and minced

1 ripe cantaloupe or honeydew melon (about 2 1/2 pounds) halved and seeded

1 cup buttermilk

1/4 cup seasoned rice wine vinegar, plus more to taste

1 cup loosely packed fresh mint leaves, plus a few sprigs for garnish

2 teaspoons kosher salt

About 1/4 cup creme fraiche for serving

In a small skillet, heat the oil over medium-high heat. Add the jalapeno and cook, stirring for 1 minute. Remove from heat and set aside.

Scoop out the flesh of the melon and cut it into small chunks. Working in batches if necessary, put the melon chunks in a blender with the buttermilk, the 1/4 cup rice wine vinegar, the mint, and salt. Puree until smooth. Add the jalapeno and pulse to mix. Taste and add more vinegar as desired (up to 1/4 cup, depending on the sweetness of the melon).

Refrigerate for at least 1 hour or up to 24 hours; whisk to recombine before serving. To serve, ladle into shallow bowls and dollop with the creme fraiche. Makes 4 first-course servings.

Wine Pairing: Alexander Valley or Dry Creek Valley Sauvignon Blanc.

Spicy Watermelon Gazpacho

1 teaspoon pasilla chile powder

1 teaspoon pimenton(Spanish smoked paprika)

1 teaspoon New Mexico chile powder

1/2 cup sugar

1/2 cup water

1 small seedless watermelon(about 3 1/2 pounds), peeled and cut into chunks

1/2 red onion, finely chopped

1 red bell pepper, seeded, deribbed, and finely chopped

1 yellow bell pepper, seeded, deribbed, and finely chopped

1/4 cup finely chopped fresh cilantro, plus springs for garnish

2 limes, plus 1 more if needed

Salt and freshly ground pepper to taste

1 ripe avocado, peeled, pitted, and sliced for garnish

In a small dry skillet, combine the chile powder, pimenton, and New Mexico chile powder. Stir over medium heat until lightly toasted and fragrant, 1 to 2 minutes.

In a small pan, combine the sugar and water. Stir over medium heat until the sugar has dissolved; bring to a boil. Remove from the heat and let cool.

Put half of the watermelon in a blender and add 1/4 cup of the sugar syrup. Blend until smooth. Set aside. Finely chop the remaining watermelon and put in a medium bowl with the onion, peppers, cilantro, and toasted spices. Grate in the zest of 1 lime. Add the watermelon puree and the juice of 2 limes; taste and add more if needed to balance the flavors. Season with salt and pepper. Refrigerate for at least 1 hour or up to 24 hours.

To serve, spoon into small bowls or glasses. Garnish each serving with cilantro sprigs, avocado slices, and a slice of lime and serve. Makes 6 first-course servings.

Wine Pairing: Chilled dry rose of Syrah or Grenache, or Pinot Noir.

2lbs. beef

1 tablespoon flour

2 tablespoons butter

2 cups beef stock

2 tablespoons heavy sour cream

2 tablespoons tomato juice or paste

3 tablespoons grated onion

Cut beef into thin strips, sprinkle freely with salt and pepper, and let stand for 2 hours in cool place. Make a roux by blending flour with butter over gentle heat until mixture bubbles and is smooth. Gradually stir in beef stock, and cook until mixture begins to thicken. Add sour cream and tomato juice or paste, stirring constantly, simmer gently. Brown the beef in 3 tablespoons butter and the grated onion. Pour the meat, onion, and butter into the sauce. Taste for seasoning. Simmer gently or cook in a double broiler over hot water for 20 minutes. (6 servings)

Sea-Foam cream is made of whipped cream and whipped gelatine, and it cannot be a success unless both will whip perfectly. The cream must be stiff, and the gelatine a solid froth before they are put together. Put one cupful of ice-cold cream and two teaspoonfuls of caramel into a cold bowl set in another of cracked ice and salt. Whip until stiff then add three tablespoonfuls of confectioners sugar, a few drops of extract of vanilla, and a few grains of salt. Soak four level teaspoonfuls of gelatine in twenty teaspoonfuls of cold water ten minutes. Then melt over the teakettle, and when a little cool, whip until it is a solid froth which will take about ten minutes. Add this to the cream, and whip all together thoroughly; turn into cold mould, and pack in ice and salt for three hours.

When ready to serve, turn out on a cold dish, and serve with any seasonable fruit, such as berries, or oranges, cut in slices. Ripe peaches may be peeled and halved, the stone-cavities filled with cracked ice, and covered with sugar; half a fine peach is a portion. The fruit should be chilled. Care should be taken to have all utensils perfectly dry and clean as gelatine will not whip to a froth if salt, cream, white of egg, or any foreign substance touches it before frothing.

Cream sold in half-pint glass jars is reliable for whipping.

Makes 8 Scones

You can use all apricots, all cranberries or even currants if you like.

1 1/4 cups rolled oats (not instant)

1 1/4 cups all purpose flour

1/3 cup packed light brown sugar

1 1/4 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon table salt

16 tablespoons (2 sticks) chilled unsalted butter, cut into 1/2 inch cubes

1/3 cup roughly chopped dried apricots

1/4 cup dried sweetened cranberries

1/3 cup buttermilk

1 large egg

Adjust an oven rack to the center position and heat the oven to 375 degrees. Spread the oats in an even layer onto a jelly roll pan or cookie sheet. Place in the oven and toast until golden brown and fragrant, 8 to 10 minutes. Remove from the oven, transfer the oats to a bowl, and cool completely. Wipe the pan, line it with parchment paper, and increase the oven temperature to 400 degrees.

Place the flour, sugar, baking powder, baking soda and salt in the bowl of a food processor fitted with a steel blade. Blend briefly to combine. Evenly distribute the butter over the dry ingredients and process for six 1-second pulses. Add the oats and fruit and pulse an additional 6 times or until the largest piece of butter is about the size of a pea. Transfer to a large bowl.

Stir the buttermilk and egg together in a small bowl or large measuring cup until well combined. Add the mixture to the dry ingredients and mix with a fork or rubber spatula until the dough begins to form large wet clumps. Turn onto a counter top and knead by hand, incorporating any dry floury bits, until it comes together into a rough sticky ball. Pat the dough into a 6 to 7 inch disk and cut into 8 wedges. Transfer the scones onto the prepared baking sheet and bake until dark golden brown, about 15 minutes. Cool on a rack for at least 10 minutes before serving.