[September 16, 2011] Chef to demo barbecue salmon recipe at Rock 'n Rib Festival Tweet Sep 16, 2011 (Tulsa World - McClatchy-Tribune Information Services via COMTEX) -- Barbecue from some of the country's top pitmasters and chefs are some of the big draws to the Rock 'n Rib Festival in downtown Tulsa. The festival, which is outside the BOK Center at Third Street and Denver Avenue, offers four days of live music, barbecue and a kids area. The festival started Thursday and continues from 11 a.m. to midnight Friday and Saturday and 11 a.m. to 3 p.m. Sunday. Chef Devin Levine, executive chef for SAVOR, the catering company for BOK Center and Tulsa Convention Center, will be demonstrating how to make the following recipe for peach-chipotle barbecued salmon. "This is a wonderful dish fusing Asian flavors with traditional Oklahoma barbecue; great on a cool fall evening with a chilled glass of sauvignon blanc," Levine said. The demonstration is 7:30 p.m. Friday on the Curtis Culinary Stage at Rock 'n Rib Festival. Here's the recipe if you want to try it at home: Peach-Chipotle Barbecued Salmon on Asian Napa cabbage slaw with sesame-ginger avocado hash Peach barbecue sauce 8 ounces fresh ripe peaches, pitted and chopped fine 1/4 cup brown sugar 2 ounces butter 1 tablespoon pureed chipotle pepper 1 cup Head Country BBQ sauce 1. Melt butter in skillet, add peaches, chipotle puree and brown sugar. Allow to simmer for approximately 5 minutes; add barbecue sauce and continue to simmer for an additional 10 minutes. Salmon 6-8 ounce salmon fillets, skinless and boneless 3 tablespoons barbecue spice blend 2 tablespoons Wesson oil 1. Rub barbecue spice over salmon fillets. Heat oil in skillet and add salmon, carefully turning each fillet to sear on all sides. 2. Add peach barbecue sauce and ladle over salmon fillets to coat. Allow to simmer on a low heat until salmon is just done and beginning to firm. Napa Cabbage Slaw 1 head Napa cabbage, shredded 1 red pepper, diced 1 cup shiitake mushrooms, sliced 1/2 cup scallions, chopped 1/4 cup shredded carrot 1/4 cup cilantro, chopped 1/4 cup soy sauce 3 tablespoons rice wine vinegar 3 tablespoons sesame oil 1 tablespoon garlic, chopped 1 tablespoon fresh ginger, grated 1 tablespoon Sriracha sauce 1. Toss vegetables together in bowl. Combine soy sauce, rice vinegar, sesame oil, garlic, ginger and Sriracha and stir until combined. Pour over vegetables and toss to coat. Sesame-Ginger Avocado Hash 2 whole avocados 1 tablespoon sesame oil 1 tablespoon fresh ginger, grated 1 tablespoon cilantro, chopped 1 tablespoon sesame seeds, toasted Salt and pepper to taste 1. Coarsely mash avocados with sesame oil, ginger and cilantro, add salt and pepper to taste. To plate: 1. Mound Napa cabbage slaw in center of plate. Top with salmon fillet and drizzle pan barbecue sauce over top and around plate. 2. Top salmon with spoonful of sesame-ginger hash, sprinkle sesame seeds and garnish with sprigs of fresh cilantro. Nicole Marshall Middleton 918-581-8459 [email protected] ___ (c)2011 Tulsa World (Tulsa, Okla.) Visit Tulsa World (Tulsa, Okla.) at www.tulsaworld.com Distributed by MCT Information Services [ Back To TMCnet.com's Homepage ]