Directions

Make the sunchoke puree: Fill large saucepan with water. Peel sunchokes and potatoes. Cut them into 2-inch chunks and put them in a saucepan with just enough milk to cover, then add about 1-inch more of water. Add a generous pinch of salt and bring to boil. Reduce heat to medium and cook until sunchokes and potatoes are very tender, about 12 minutes. Drain well. Transfer sunchokes and potatoes to processor; add butter and puree until smooth. Season to taste with salt and pepper. May be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm over medium-low heat before serving. Prepare the spice rub: Add black peppercorns, cumin seeds, coriander seeds, mustard seeds 1 1/2 teaspoon sugar and 1 1/2 teaspoon salt to the bowl of a mortar and pestle. Grind the mixture well, but not completely to a fine powder. Pour it into a wide shallow bowl and set aside. Braise the shallots: Heat 1 tablespoon of butter in a 10-inch saute pan set over medium-low heat. When the butter melts add 1/2 teaspoon sugar and 1/2 teaspoon salt. Add the shallot slices and stir to coat well. Cook about 3 minutes until the shallots begin to soften. Add the wine, and continue cooking, stirring often, until the wine has evaporated and the shallots are deeply red and jammy looking. About 45 minutes. Cover and keep warm until serving. If the edamame are frozen, briefly blanch them in boiling water. Drain. In a 1 1/2 quart saucepan set over medium heat, warm the edamame 1/2 cup chicken stock with a pinch of salt and black pepper. About 2 minutes total. Just before serving stir in 1 teaspoon olive oil and 1 teaspoon minced mint leaves. Preheat oven to 250 degrees F. Roll each salmon fillet in the ground spice mixture until well coated on all sides. Place each fillet onto a parchment lined baking sheet. Place the sheet onto the middle rack of the oven and bake 20 to 25 minutes, until barely cooked through and still a bit jiggly or rare. A few moment longer if you prefer the fish cooked through. Do not overcook however. To serve: Place a cup or so of the sunchoke puree on each plate. Nestle a fillet up against the puree and drape some of the shallots across the top. Spoon 2 heaping tablespoons of edamame onto each fillet with a drizzle of olive oil and serve immediately.

Directions

Add the Old Bay Seasoning to a large pot of water, cover and bring to a boil. Add the shrimp and cook, stirring, until they just start to curl, about 1 minute. Drain and spread on a large rimmed baking sheet. Cool to room temperature. In a large non-reactive container with a lid, combine vinegar, mustard, tomato sauce, oil, hot sauce, Worcestershire sauce, salt and peppercorns. Stir to combine. Then add the capers, bell pepper, onion, and the reserved shrimp. Let marinate at least 2 days, then serve with slices of good rustic bread.

Directions

Add the oil to a saute pan set over medium heat that is large enough to hold the greens laying flat. Add the onions, shallots and garlic. Cooking them until fragrant and just beginning to color, about 8 minutes. Pour the chicken stock over the mixture and add the red pepper flakes. Bring the stock to a boil, then lower the heat to a simmer and lay the greens out flat on top. Swirl the pan to get the greens coated with the liquid and cook 15 minutes. Turn the whole pile of greens once or twice during cooking using a spatula to keep them laid out flat for presentation. Season them with salt and pepper as you turn them. Turn off the heat and add the red wine vinegar, swirling the pan once again to coat the greens. Carefully slide the greens out flat onto a serving platter and sprinkle with mustard seeds.