Our Food Issue Dinners Will Inspire Your Inner Cook!

Coming out this August, you’ll be able to be a part of our Edible West Chester Food Issue 2018! Contact nick@thewcpress.com to be in our issue!

From our Edible West Chester issue 2017.

Roots Café — Pan-Roasted Duck Breast

Ingredients

• 1 tbsp of olive oil
• 1 tbsp garam masala
• 1 tsp of ground coffee
• 1 tsp cinnamon
• 1 tbsp of salt and pepper

Directions

1. Coat duck breast and rub with garam masala, cinnamon, coffee grounds, salt and pepper
2. Let breast marinade in dry rub for at least 2 hours.
3. Rinse off breast under cold water and then pat dry with paper towel
4. Get cast iron pan or oven-safe pan on high heat and put olive oil in pan.
5. Once olive oil is hot, set duck breast, skin-side facing down, in hot pan and turn heat to medium high.
6. Use tongs to press breast into pan for about 45-60 minutes, then let cook skin-down for another 5-8 minutes.
7. Drain out fat from pan and flip breast and cook for another 3 minutes.
8. After cooking, take out of pan and let rest for 5 minutes on cutting board.
9. Slice breast into 1/2″ medallions.

Ryan’s Pub — Ryan’s Smokehouse Maple Salmon & Shrimp

Bacon Aioli:

Ingredients

• 1/2 cup of diced raw bacon
• 3 egg yolks
• 2 garlic cloves
• 1 cup of vegetable oil
• 1/2 lemon

Directions

1. Cook bacon in a saucepan on low heat for 8-10 minutes
2. Strain bacon from saucepan, saving pieces and fat
3. Purée egg yolks and garlic cloves in a food processor.
4. Slowly add vegetable oil, bacon fat, fresh lemon juice, and cooked bacon to mix and blend until thickened.

Salmon & Shrimp:

Ingredients

• 6-7 oz salmon filet
• 2 large shrimp
• 1 tsp of McCormick Smokehouse Maple Spice Rub
• Salt and pepper

Directions

1. Preheat oven to 375F
2. Lightly dust salmon with McCormick Smokehouse Maple Spice Rub and a pinch of salt and pepper.
3. Place shrimp on grill and cook each side for 7-8 minutes.
4. Place salmon on grill and cook each side for 6 minutes.
5. Remove salmon from grill and place in oven for 4 minutes.
6. Place salmon and place shrimp on top.
7. Generously drizzle bacon aioli across salmon and shrimp.