BD Outdoors

SMOKED SALMON FETTUCINI ALFREDO

Fettucini alfredo is an Italian comfort food — rich and delicious — an indulgence that you have to make every once in a while. If you're a fan of alfredo, try adding some smoked salmon to give it an added special something.

INGREDIENTS

2 Tbsp. extra-virgin olive oil

1 Clove chopped garlic

1 Chopped shallot

2 Cups heavy cream

2 Tbsp. fresh chopped chives

7 Ounces smoked salmon, cut into strips

1.5 Pounds dry fettucini noodles

1 Cup grated Parmesan cheese

½ Cup frozen peas

Kosher salt to taste

Fresh ground black pepper to taste

DIRECTIONS

Put a large pot of salted water on simmer and cover. Next, take a saucepan and heat up the olive oil, garlic and shallots over medium heat for three to five minutes.

Add the heavy cream and let simmer for 15 minutes over high heat. Add the grated Parmesan cheese, turn the heat down and allow the sauce to thicken. Test for seasoning and add salt and pepper as needed.

Add in the smoked salmon, peas and chives and gently fold them into the sauce, then turn it off and reserve on the side.

At this point, add your fettucini noodles to the simmering water and cook it al dente and strain. I usually drizzle a little olive oil on the pasta afterwards to prevent it from sticking in the colander. Take the cooked pasta and portion it out into bowls and ladle the Smoked Salmon Alfredo Sauce over the pasta. Garnish with chopped chives, cherry tomatoes or fresh shaved Parmesan cheese.

I always like to make things as easy as possible and I am a firm believer in using some of the high-quality powdered alfredo sauce mixes or even a pre-made cream sauce right off the shelf and then enhancing it with some extra cheese and seasoning. This is especially helpful when you're cooking in a small galley that might not have a big enough fridge to hold everything you might have at home. You can also make this alfredo sauce without the smoked salmon and use the pasta as a base for some fresh grilled fish.





CHEF STEVE BLACK

CHEF STEVE BLACK

Chef Steve Black attended Johnson & Wales University in Providence, Rhode Island, and graduated Magna Cum Laude in 1986. His hotel career began at the Sheraton Boston Hotel & Towers in 1984, where he developed his culinary skills working in the five restaurants and catering the private banquets. In 1990, Chef Black traveled abroad to Strasbourg, France, where he had the opportunity to work with several 5-Star Michelin Chefs.

Returning to the U.S. in 1992, Chef Black moved to San Diego and joined the culinary teams at the La Costa Resort & Spa and at the Hyatt La Jolla Aventine. In 1993 he became the Executive Chef at the Sheraton Hotel & Marina on Harbor Island. During his culinary career, Chef Black has been recognized as one of the leading chefs in San Diego. In 2002, he received the Gold Medallion Award as Chef of the Year from the California Restaurant Association. At the 2008 Gold Key Awards, he was nominated for the Food & Beverage Person of the Year by the San Diego Hotel & Motel Association. He has been awarded with “Best Recipe” from Maple Leaf Duck Farms and Contessa Shrimp.

For more than 17 years, Chef Black has catered the annual events for The Old Globe Gala, the RITZ, Jewel Ball and Patrons of The Prado. He has participated in major fundraisers for Meals on Wheels, Mama's Kitchen and the Shiley Eye Institute. During the 2007 devastating fires, he personally drove donated food from the Sheraton Hotel to the Valley Center High School to feed the many people that were displaced from their homes. Chef Black has had the opportunity to cater to celebrities such as Richard Dreyfuss, Hal Holbrook & Dixie Carter, John Kerry, Arnold Schwarzenegger, Bob Dole and Mayor Jerry Sanders. In 2000, he had the privilege of meeting Julia Child as she was honored at the UCSD Cancer Center event. He's also an avid angler and you'll find him fishing the local islands as well as Mexico waters.