Sunrise Chef: Alex Moccia

Published: Mar 14 2013 11:46:07 PM EDT   Updated On: Mar 15 2013 05:44:41 PM EDT

Looking to celebrate the Luck of the Irish this weekend?  Braveheart Highland Pub and Restaurant on Main Street in Hellertown is serving up some of its specialties.  Chef Alex Moccia joined 69 News at Sunrise to share his expertise.

CURED SCOTTISH SALMON AND CRISPY CORNED BEEF WITH ARUGULA SALAD AND CITRUS CRÈME FRAICHE

CURED SALMON
80Z SCOTTISH SALMON
2 CUPS KOSHER SALT
2 CUPS BROWN SUGAR
2 T BLACK PEPPER
2 T FRESH THYME

1. Mix all dry ingredients together.
2. Pack salmon in curing mixture.
3. Cover.
4. Refrigerate for 12 hours.


CRISPY CORNED BEEF THREADS
OIL FOR FRYING
PULLED OR JULIENNED CORNED BEEF

1. Heat Oil to 350 degrees
2. Shallow or deep fry for one minute or until crispy
3. Remove and let dry on paper towels


CITRUS CRÈME FRAICHE
1 CUP CRÈME FRAICHE OR SOUR CREAM
1 t LEMON ZEST
1 t ORANGE ZEST
1 t LEMON JUICE
KOSHER SALT TO TASTE

1. Combine all ingredients

TO ASSEMBLE THE DISH
1. ARRANGE SALMON & CRÈME FRAICHE ON PLATE
2. ENJOY WITH ARUGULA SALAD TOSSED WITH RED ONIONS & YOUR FAVORITE VINAIGRETTE.
3. TOP WITH CRISPY CORNED BEEF THREADS.
4. ENJOY!