Culinary expert Terry John Zila shares rhubarb chutney recipe, more

3:53 PM, Jun 6, 2013   |    comments
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GOLDEN VALLEY, Minn. - Terry John Zila has been experimenting in the kitchen most of his life. Fifteen years in the restaurant industry has exposed him to a wide variety of cooking styles.

In his classes, he uses that culinary knowledge to create fail-proof recipes geared to the home cook. Terry operates johnjeanjuan, a wedding cake and special occasion dessert business.

Rhubarb Chutney
1 tablespoon extra-virgin olive oil
1 medium onion, peeled and finely chopped
3 cloves garlic, peeled and minced
1 tablespoon finely grated peeled fresh ginger (from one 1-inch piece) 
1/2 teaspoon kosher salt 
1/3 cup drinking-quality dry white wine
2 tablespoons cider vinegar 
1/4 cup golden raisins, coarsely chopped 
3/4 cup sugar
1 pound rhubarb, trimmed and cut crosswise 1/4 inch thick

1. Heat oil in a medium saucepan over medium heat. Cook onion, garlic, ginger, and ½ teaspoon salt until onions are translucent, about 5 minutes.
2. Remove from heat, and add wine and raisins. Return to heat, and bring to a boil and cook for 1 minute. Add sugar, and stir until it dissolves. Stir in half the rhubarb. Bring to a boil.
3. Reduce heat and simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise the heat and bring to a boil. Reduce heat and simmer until second batch of rhubarb just begins to soften, about 2 minutes.

Serve warm or chilled

Sautéed Pacific Salmon
Serves 4
Four 6-8 ounce Pacific Salmon Fillets, use Copper River Salmon if available
Kosher salt and freshly ground black pepper

1/4 cup balsamic vinegar
1/4 cup water
2 tablespoons fresh lemon juice
4 teaspoons light brown sugar
2 tablespoon olive oil or clarified butter

1. Liberally season both sides of the salmon fillets with salt and pepper and refrigerate until well chilled, up to 4 hours.
2. Whisk together the balsamic vinegar, water, lemon juice and brown sugar in a small sauce pan. Simmer until the sauce has reduced to about 1/3 cup. Remove from heat and set aside.
3. Heat the olive oil or clarified butter in a non-stick heavy skillet over medium-high heat.
4. Pat the salmon fillets dry and Place salmon fillets in the hot pan skin side up and sear until well browned, about 3 minutes.
5. Turn the salmon fillets over and sauté for an additional 3 minutes, just until salmon is warmed through.
6. Transfer sautéed salmon fillets to serving plates and brush the balsamic sauce over salmon fillets and serve with Green Herb Sauce if desired.

Rhubarb Strawberry Pie
1 recipe Shortening Crust, recipe follows

Preheat oven to 425?F

4 cups rhubarb, cut into ½ inch pieces
2 cups fresh strawberries, hulled and sliced
1/3 cup corn starch
1/4 teaspoon salt
1 teaspoon grated orange zest
1 1/3 cups sugar
1/2 teaspoon cinnamon (optional)
1/4 teaspoon nutmeg (optional)
3 drops of red food coloring (optional)
4 tablespoons unsalted butter, chilled and cut into pieces
1 egg white

Make filling
1. Place the rhubarb pieces and strawberry slices in a large mixing bowl and set aside
2. In another mixing bowl, whisk together the corn starch, salt, orange zest and sugar.
3. Gently fold the sugar mixture into the cut rhubarb pieces and strawberries and allow to stand for 5 minutes while rolling out the pie shell.
4. Spoon into un-baked pie shell.
5. Dot with butter pieces.
6. Top with second crust or lattice top
7. Adjust the top crust and flute the edges. Brush crust with egg white.
8. Circle the completed pie with a foil ring wrapped around the edges of the pie to prevent over-
browning when baking.

Bake for 40 to 45 minutes .

Serve with sweetened whipped cream or vanilla ice cream.

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