What's Cooking with the Celtics?

As the holiday season kicks into high gear, traditions are being taken out of the closet, dusted off and being put to good use. Everyone has their own traditions and that’s what makes each person and each family different and unique. While I am one of those people who enjoy my Christmas with a delectable ham, scrumptious sweet potatoes and an ambrosia salad that will make even Jeff Van Gundy smile, I have decided this year to throw all that out the window and try a new tradition. If you haven’t seen this yet, then you get out less than Marv Albert when his harlots are in town. http://www.youtube.com/watch?v=puMJxcmqYbg&mode=related&search=

Salmon and mashed potatoes! First of all, I’d like to say that Tony Allen brings a nice touch to the Celtics. He has an incredible amount of energy with a nice touch of F*** you that he displays to every team he goes up against. This is something that I imagine every player on the Celtics in the 80’s had, at least a little bit. On top of that, he is incredibly athletic, to an extent that only few players in the NBA are. With that being said, salmon and mashed potatoes! As I watched that clip over and over, it became apparent that everyone needed to see this clip and that the recipe should be passed on so that Tony Allen isn’t the only one enjoying salmon and mashed potatoes during the holidays. Greg Dickerson missed the boat on this one with no follow up questions, but Iheartceltics was quick to respond and was able to catch up with Tony the next day while he prepared his favorite meal. He allowed us to write down the recipe.

Tony Allen’s Wild Alaskan Salmon with Mashed Potatoes and Chive Sabayon

For the sabayon

• 6 egg yolks
• 1/4 cup dry white wine
• 1/4 cup fresh chives-minced
• salt and pepper

Place a large bowl over a pot of boiling water. Add the egg yolks and white wine. Whisk continuously until a thermometer registers 140 degrees and the mixture has tripled in volume (about 7-10 minutes), Remove from heat and continue whisking for several minutes until the sauce cools down. Stir in the chives and salt and pepper as needed

For the salmon

• four 6-8 ounce Wild salmon filets
• 1 T. chopped flat leaf parsley

• 1 T. chopped chives
• Extra Virgin olive oil
• Salt and pepper

Preheat oven to 400 degrees. Place a large sauté pan over medium high heat and lightly coat the bottom of the pan with olive oil. Season the filets with salt and pepper and rub with the fresh herbs. Place the filets (top side down) into the pan. Cook the filet until a light brown crust forms (about 3 minutes). Remove from the pan and transfer to an ovenproof dish. Roast the salmon for 5 minutes for medium rare until the salmon feels slightly firm to the touch.

For the potatoes

• 3 Russet potatoes
• 1/4 cup grated horseradish

• 3 T. Extra Virgin olive oil
• Salt and pepper

Bring a large pot of water to rolling boil. Peel the potatoes and cut into large dice. Cook the potatoes until very tender but not falling apart (about 10 minutes) Drain the potatoes. While they are still hot, put the potatoes through a ricer (hot potatoes will produce a fluffier mash). Mix the riced potatoes with the horseradish and olive oil. Salt and pepper as needed.

Chef Tony’s passion for his salmon and potatoes rivals the passion that he brings each and every day on the court. At the end of the meal, Tony asked me to share this with all of the Celtics fans so that they could enjoy what he loves so much during the holidays and then he told me to get the hell out.

Stay tuned next week when Iheartceltics catches up with Tommy Heinsohn as he makes his famous I Love Pancakes.