The Official Chef Robert Irvine Blog

got to drive this great vintage car around the block when we shot at Graceland. Sadly, I didn’t get to keep it…”

With a nod to Willie Nelson, it wasn’t that long ago that I used to spend up to 300 out of 365 days a year on the road, in cars, in planes, on trains, in boats, even in fighter jets. Now, since I’m back in harness on Dinner: Impossible, my travel schedule is starting to seriously heat up again. Though I never get used to spending all of that time away from home, I do appreciate the chance to get out and meet all of you who are enthusiastic about food and the show. It’s great to put faces to the names of so many of you and I hope that you’ll come out and say hello whenever the opportunity presents itself.

As this is being written, I’m just leaving the “Happiest Place in the World,” the original Disneyland in Anaheim, California. The Disney people have always been the best to work with and they really know how to roll out the red carpet. It was great seeing so many of you, especially the kids!

From Anaheim, I’m winging overseas to Japan to cook for some of my friends and enlisted personnel in the US Military. Since my days in the British Navy, my heart has always been and will always be with the men and women who serve their countries with pride, distinction and honor. I’ll try to bring back some pictures to share with you upon my return.

So, in honor of the road, try these recipes- one from the episode we did in Disney World, and the other that we cooked for an audience of Japanese VIPs and their guests at the Cherry Blossom Festival in Washington, DC. Enjoy!

MANGO MUSTARD SALMON
Copyright 2008, Robert Irvine, All rights reserved

1 fresh mango, peeled and sliced away from the pit
2 teaspoons stone ground mustard
4 6-ounce salmon fillets
Salt and freshly ground black pepper, to taste
2 tablespoons grapeseed oil
1 cup Panko breadcrumbs
2 tablespoons freshly minced fresh flat-leaf parsley leaves

Puree mango and mustard in a blender and transfer mixture to a shallow container such as a pie plate. Season salmon with salt and lack pepper. Heat grapeseed oil over medium high heat in a large skillet. Dip salmon in mango/mustard mixture and coat with breadcrumbs. When the oil begins to shimmer, sauté salmon leaving undisturbed for the first 4 minutes or so to allow the seasonings to integrate into the surface of the fish and to allow the caramelization process to begin to prevent “crusting off” of the coating. When you see the edges begin to turn golden, flip the fillets over and cook the other side in the same way. Remove from heat and set aside to carryover cook, or finish in a 325 degrees oven if necessary.

Transfer to a serving dish and sprinkle fresh parsley leaves over.

Yield: 4 servings

MISO GLAZED PINK COD
2008, Robert Irvine, All rights reserved

4 tablespoons miso (soy bean paste)
½ teaspoon salt.
4 tablespoons brown sugar
4 6-ounce pink cod fillets, skin removed (or substitute white cod)
1 tablespoon fresh minced chives

Over medium-high heat, boil miso and salt in 2 cups water until miso is diluted in the water, about 5 minutes. Add brown sugar and let reduce to about 1/4 cup syrup. Remove from heat and let cool.
Lay cod fillets in a nonreactive shallow container such as a glass baking dish. Spoon about 1 tablespoon of the reduction over each fillet, cover and let sit in the refrigerator for about 2 hours.
Preheat oven to 375 degrees F. Bake the cod until it flakes, about 5 to 7 minutes. Remove from oven and let rest.
Garnish with chives.
Yield 4 servings