Forest Grill in Birmingham launches fresh menu - New York News

Forest Grill in Birmingham launches fresh menu

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(WJBK) -

Chef de Cuisine Nick Janutol & cocktail specialist Matt Ashley of the Forest Grill in Birmingham stopped by the Fox 2 kitchen to show off some of their freshest new menu items.

Watermelon Salad with Citrus Cured Salmon, Cucumber and Yogurt

Components
10 ea watermelon, 1" dice
4 ea citrus cured salmon slices
9 ea cucumber roll
Calder Dairy Yogurt
Nasturtium
Mint
Opal Basil
Mint syrup

Salmon:
3 lbs sugar
3 lbs salt
1 orange
1 lime
1 lemon
1 tablespoon citron vodka
1 side salmon, skin on

Combine the sugar and salt in a bowl and mix until evenly distributed. Season the salmon with the zest of the Orange, lemon and lime evenly along the flesh. Pour the vodka on the flesh and rub so the it is evenly distributed. In an appropriate sized container, pour the salt and sugar mix to a depth if 1 inch. Lay the side of salmon skin side down and cover with the remaining salt. Place in the walkin for 3 days. Once fully cured, rinse the salt off the flesh and pat dry the salmon. Let stand uncovered in the Walkin for 2 hours to completely dry. Wrap in plastic and reserve

Mint Syrup:
8oz water
8oz sugar
2 mint sprigs

Combine the water and sugar in an appropriate sized sauce pot and bring to a boil. Immediately add the mint and pull of the heat. Wrap the pot with plastic wrap and let stand at room temperature for 30 minutes strain and reserve.

Watermelon Marinade
10 oz mint syrup
10 oz white balsamic vinegar

Combine and cover diced watermelon for 2 hours. Strain the liquid out and save. The marinade can be reused 3 times.

Nasturtium Cocktail
1 oz. St. Germaine
1/2 oz. Half Moon Gin
1 oz. Pineapple Juice
1/4 oz. Lime Juice
1/4 oz. Lemon Juice
A piece of Nasturtium

Combine in shaker with ice. Shake furiously. Pour through strainer into a glass with ice cubes.

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