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Seared Sea Scallops with Roasted Red Pepper Coulis and Cucumber ?Spaghetti?
1 pound large sea scallops- (8-10 count per pound)
Good quality Extra Virgin Olive Oil
3 Tbsp flour (for dusting scallops)
Sea Salt and freshly ground black pepper
2 English cucumbers- peeled and thinly julienne slice with a mandoline to resemble spaghetti
1 Tbsp finely chopped chives
1 Tbsp finely chopped parsley
2 large red bell peppers-roasted, seeded, peeled and chopped or one 12 oz. jar of roasted red peppers chopped
3 Tbsp sun dried tomato puree
¼ cup chicken stock
1 shallot finely chopped
2 garlic cloves finely chopped
1. Peel cucumber and thinly slice it using a mandoline with the small julienne attachment. Toss with sea salt and pepper and set in colander to drain a bit.
2. Heat a small sauté pan with a tsp of olive oil. Sautee the shallot and garlic for 3 minutes on low-med heat. Add the chopped roasted red peppers, sun dried tomato puree and stock. Simmer for 5 minutes reducing the liquid by 1/3. Puree in a food processor and set aside until the scallops are ready to plate.
3. In a large sauté pan- heat 1 Tbsp of olive oil on med to high heat. Once pan is very hot add the cucumber spaghetti that has been draining. Sautee for 3-5 minutes on high heat until most of the liquid is evaporated. Remove from heat and toss in the chives and parsley.
4. In medium to large sauté pan- heat the pan on medium heat until it is hot. Add enough olive oil to coat the pan. Dry the scallops with a paper towel. Season them with salt and pepper and dust them in the flour. Shake off the excess flour- you are not coating the scallops just ensuring that they are completely dry. Place the scallops in the hot pan and let cook for 2 minutes before turning them over to cook for 2 more minutes on the other side.
5. To plate: Place a bed of the cucumber ?spaghetti in the center of the plate. Place three small dollops of the red pepper sauce around the ?spaghetti? and place one scallop on each of the red pepper dollops.
NEW YORK STRIP STEAK WITH ANCHO CHILI AND CHOCOLATE SAUCE
4 New York Strip Steaks, or Filet Mignons
Salt, pepper, olive oil
4 slices firm white bread, crusts trimmed
3 tablespoons cooking oil
3 tablespoons butter
for the sauce:
2 ancho chili peppers (dried)
1 cup water
1 tablespoon oil
1 tablespoon butter
2 shallots, chopped
2 slices smoked bacon, chopped
1 clove garlic, chopped
1 tablespoon cocoa powder
½ cup Ruby or Tawny Port wine
1 cup veal stock
2 ounces bittersweet chocolate, chopped
2 tablespoons butter
salt and pepper
1 tablespoon Sherry vinegar
To make the sauce:
In a small saucepan, bring the water to the boil and add the dried peppers. Allow to sit until the peppers are very soft, about 20 minutes. Puree them in a blender, or with an immersion blender, and reserve.
Heat the oil and butter in a saucepan. Add the shallots and bacon and cook, stirring, until the shallots begin to brown. Stir in the garlic, then the cocoa powder. Pour over the Port wine and cook until the liquid has reduced by half. Add the veal stock and reduce the liquid again by half. Add the chocolate and stir until melted and smooth. Stir in about 1/3 of the ancho pepper puree and taste. If desired, add more puree to make the sauce more spicy. Stir in the butter and vinegar and season with salt and ground black pepper to taste.
Note: If you like spicy-hot food, feel free to use a hotter dried pepper, such as chipotle, or add a dash of bottled hot sauce to taste.
To finish:
Heat two tablespoons of butter and two tablespoons of oil in a large frying pan. Cut the white bread into rounds and fry them on each side until golden. Remove.
Brush the filet mignons with olive oil and season with salt and pepper.
Heat the remaining butter and oil. When it is very hot, add the steaks and cook until well-browned, about 2-3 minutes on each side for medium rare for the strip steaks, or 4 minutes per side for filet mignons.
Alternatively, brown the brown in the frying pan for about two minutes on each side up to one day ahead. Refrigerate them, then bring them to room temperature before dinner. To finish cooking them, place them under the broiler for 3-4 minutes before serving.
Place a bread crouton on each plate and top with a steak. Spoon over some of the pepper sauce. Very good with roasted sweet potatoes.
Crab Cakes
1 lb lump crab meat
1/3 lb imitation crab meat
2/3 lb snow crab meat
1/2 cup flour
1/2 cup breading
teaspoon hot sauce, Worcestershire sauce, lemon juice, and pepper
2 teaspoons garlic
1 tblsp cajun
Canola Oil
Add canola oil to skillet, on medium-low heat.
Combine all other ingredients besides flour and breading.
Lump the crab meat together into small patties, dip in bread crumbs and then add to skillet.
Cook until lightly brown on both sides
Crab Cakes
1 lb. lump crab meat
1/4 cup diced green peppers
1/4 cup diced red peppers
1/4 cup yellow peppers
1/4 cup diced yellow onions
1/4 cup celery
1 Tbs. dried parsley
1 tsp. salt
1 tsp. dried chives
1/2 teaspoon white pepper
1 tsp. old bay seafood seasoning
2 cups panko bread crumbs
1 1/2 cup mayonnaise
2 Tsp. olive oil
Dice up all veggies. Saute veggies in olive oil, chill. When everything is chilled, combine with rest of ingredients. Mix well. If mixture is too wet, add a little bread crumbs. If mixture is too dry, add a little more mayonnaise. Patty up in to 4 to 5 oz. balls and roll in bread crumbs. Saute crab cakes in olive oil for about 3-4 minutes on each side. Serve with a nice remoulade sauce.
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