In The News

Live Cooking Segment Featuring Chefs from Saint Francis University

Chef Michael Passanita is a guest chef on Central PA Live. He is one of several chefs participating in the "March of Dimes Altoona Signature Chefs Auction".  The event will be held on Monday, November 21st at the Blair County Convention Center. You can find more on the Signature Chef's Auction, by heading to the website.

Pan Seared Salmon on a Bed of Brussels Sprout Leaves

4oz Salmon Fillet
1 tablespoon of olive oil
Salt and Pepper

1.  Preheat the oven to 500 degrees.
2.  Heat a saute pan until hot.
3.  Coat the salmon fillet with olive oil, salt, and pepper.
4.  Pan sear the salmon quickly on both sides.
5.  Finish cooking the salmon in the 500 degree oven for approximately 3 to 5 minutes or until the salmon is about medium rare.
6.  If fillet is thin enough just pan searing will be sufficient to cook the salmon.

Brussel Sprouts

2 cups brussel sprout leaves 
1/4 cup small diced raw bacon
1/2 cup small diced onion
1 teaspoon chopped garlic
1 tablespoon chopped cilantro
Salt and Pepper

1.  Blanch brussel sprout leaves approximately 5 minutes until tender (cool in ice water).
2.  Drain the leaves and make sure they are dry.
3.  Heat a large saute pan and brown the bacon until crisp.
4.  Add the diced onion and garlic, saute until tender.
5.  Add the blanched brussel sprout leaves and cilantro.
6.  Cook until it is just heated through.
7.  Season with salt and pepper.

Place a bed of brussel sprouts on a plate and top with the salmon fillet.