Culinary Artistry – WindRiver
Chef Robert Allen
Citico’s Restaurant & Club at WindRiver
Secretary and Officer for the American Culinary Federation;
Le Cordon Bleu Advisory Board Member
How would you best describe your creations?
Locally sourced, packed with flavor and appealing to a wide spectrum of guests.
What about your geographic region inspires you?
The natural beauty of the area and the freshness that is produced in the delicious fruits and vegetables inspire me to prepare them in a way that makes their flavors the star of the dish.
What is your favorite local ingredient?
The heirloom tomatoes found at Market Square in Knoxville; all of the colors and varieties are amazing.
What is your favorite aspect of creating food for your club?
Nourishing and nurturing some of the greatest people in Tennessee.
What do you eat at home?
Mexican food from La Lupita…Doesn’t matter what kind of dish it is, it’s authentic and made with care.
In your opinion, what is the most underrated ingredient?
Lemon zest; it can add brightness to just about any dish— it’s not just for seafood.
What is your favorite comfort food?
Do you have any tips for preparing a meal for two?
I think that pasta is a great dish for two; it’s easy to control your portions and there are so many varieties that it is easy to find something that anyone can enjoy.
WindRiver is a new, gated residential resort on Tellico Lake that redefines lakefront living in East Tennessee with an unrivaled list of community amenities including golf, marina, sports club, fine dining, and more. Citico’s Restaurant & Club resides in a magnificent mansion inside the community, offering a fresh, local approach to Southern cuisine and an elegant waterfront dining experience.
Cured Salmon and Lemon Grilled Broccoli
For the cure:
6 oz salt
7 oz dark brown sugar
2 tbs cracked black pepper
3 oz chopped dill
Mix items thoroughly in a bowl.
For the marinade:
2 oz lemon juice
1 oz brandy
Recipe is for a 3 lb salmon filet:
Combine the lemon and brandy, use a pastry brush to apply marinade on both sides of salmon (even if the skin is still on).
Lay out a double layer of cheesecloth, sprinkle a small layer of cure on the cheese cloth.
Place salmon on top of the cheesecloth, skin side down.
Pack the dry cure evenly on the salmon. Wrap the salmon tightly in the cheesecloth.
Place the wrapped salmon on a sheet pan, top with a second sheet pan and apply 3-5 pounds of weight on top.
Allow salmon to cure for 48 hours.
The salmon should be fairly firm in its thickest area when fully cured.
Unwrap the salmon and scrape off the cure, gently rinse the salmon under cold water briefly and then pat dry.
Slice the salmon thinly on a bias to serve.
For the broccoli:
1 lb broccoli
2 tbs olive oil
.5 tbs salt
.5 tbs pepper
.5 tbs garlic
The juice of 1 large lemon
Trim large florets off of stalk.
Blanch in salted boiling water for 30 seconds.
Place in an ice bath immediately.
Remove from ice and pat dry with a paper towel. Season the broccoli with olive oil, salt, pepper and garlic. Grill over hot char broiler. Remove from grill and place in a mixing bowl. Squeeze lemon juice over broccoli. Toss in bowl to coat, adjust seasonings to taste. Let chill in refrigerator for 30 minutes, serve with salmon and all of your favorite condiments; I like pickled vegetables, boiled egg and cream cheese. Don’t forget the crunchy bread!