Taste of Life: Seared Scallops, Basil Beurre Blanc, and Green Beans with Walnuts By Hillary Gallagher To Begin Prepare 4-6 servings of your favorite rice or farro according to package directions. Scallops Ingredients2 lbs. dry-pack sea scallops2 oz. olive oil or clarified butterKosher salt to tasteBlack pepper to taste Procedure Remove and discard the muscle tab from the scallop, or ask your local fishmonger to do it while you are at the seafood counter. Heat the oil or butter in a saut pan over medium-high heat. Season the scallops with salt and pepper, and sear on both sides until golden brown. This may need to be done in batches so as not to overcrowd the pan. Beurre Blanc Ingredients1 small shallot, minced6-8 black peppercorns4 oz. dry white wine1 oz. lemon juice1.5 oz. cider vinegar 4 oz. heavy cream8 oz. butter, cubed small and kept very cold2-3 oz. spinach2 oz. basil Procedure Blanch the spinach and the basil; wring out; and puree with a few ice cubes; reserve. In a medium saucepot, combine the shallot, peppercorn, wine, lemon juice, and vinegar. Reduce over medium heat until almost dry. Add the heavy cream, and reduce by half. Reduce the heat to low, and adding a few pieces of butter at a time, whisk to emulsify. Continue to add the butter until the full amount is incorporated. Season with salt and pepper. Pour the sauce through a mesh strainer; fold in the spinach/basil puree; and serve warm. Green Beans with Walnuts Ingredients1 lb. green beans2 oz. butter1 small shallot, minced2 garlic cloves, minced4 oz. chicken stock or brothSalt and pepper to taste2 tablespoons walnut oil or good quality olive oil2 oz. chopped walnuts Procedure If needed, cut the green beans on the bias. Heat the butter in a large saut pan. Add the shallots and garlic, and saut over medium heat until translucent (1-2 minutes). Add the green beans in an even layer, and then add the stock. Season with salt and pepper. Bring to a simmer; cover the pan; and steam the beans until tender (about 8 minutes). Remove the lid, and allow the cooking liquid to thicken and reduce, so it will coat the beans. When the beans are cooked and the liquid is reduced, toss the beans in the walnut oil and walnuts. Season with salt and pepper. Plating Place a serving of prepared rice/farro on each plate. Add the green beans, and top with 3-4 scallops. Drizzle the plate with the sauce, and serve hot.
Milton's Cuisine & Cocktails: Fried Chicken & Sweet Potato Waffles Fried Chicken 4 oz. chicken cutlet cup seasoned flour cup buttermilk- Preheat a deep fryer to 350 degrees. - Coat the chicken in buttermilk, and dredge it in seasoned flour. - Fry the chicken for 4-5 minutes. Sweet Potato Waffles 1 cup all-purpose flour 1 cup rice flour teaspoon ground cinnamon 1 tablespoon baking powder teaspoon kosher salt 6 egg whites 1 cup whole milk cup brown sugar, packed cup butter, melted 1 cup sweet potato puree Vegetable oil spray- In a large mixing bowl, sift in all the dry ingredients. - Next, add the sweet potato puree, milk, and melted butter. - In a separate bowl, use a mixer to whip the egg whites to a stiff peak. - Gradually fold the egg whites, a third at a time, into the waffle mix. - Heat a Belgian waffle iron to its highest setting. When hot, spray the metal grates with vegetable oil spray, and scoop cup of waffle mix into each section. Close the lid, and cook until golden brown (4-5 minutes). Cracked Mustard Maple Syrup 1 cup maple syrup cup whole-grain mustard 2 tablespoons Dijon mustard- In a bowl, mix all ingredients together, and heat in the microwave until warm. Bourbon-Peach Jam 5 lbs. peaches 3 cups sugar cup lemon juice 1 vanilla bean, halved and scraped 4 oz. bourbon 1 cinnamon stick- In a heavy-bottomed pot, combine all the ingredients, and bring the mix to a boil. Reduce the heat, and let it simmer for approximately 30 minutes. - Remove the vanilla bean and the cinnamon stick. - Puree the mix with an immersion blender until smooth. - Serve on top of the chicken with the waffles and syrup.
Queenie's: Shrimp & Grits (serves 4) Ingredients 32 oz. can whole tomatoes, crushed by hand 1 lb. fresh tomatoes 1 cup white wine 2 cups chicken or shrimp stock lb. bacon, cut into small dices cup reserved bacon fat cup all-purpose flour 2 tablespoons kosher salt 1 tablespoon smoked paprika 1 tablespoon sweet paprika teaspoon coarsely ground black pepper teaspoon crushed red pepper teaspoon garlic powder teaspoon onion powder 1/8 teaspoon cayenne pepper 1 tablespoon fresh squeezed lemon juice 4 servings grits, prepared according to package directions 20 16/20 sized shrimp Salt and pepper to taste Parsley for garnish Procedure - Core and quarter fresh tomatoes, and smoke for 1 hour over pecan wood. - Cook bacon in a Dutch oven until crispy. - Drain the cooked bacon, and reserve cup of fat. - Add bacon fat to a pan with cup flour. - Cook roux over medium heat until almost peanut-butter colored, stirring constantly so as not to burn. - When the roux reaches the desired color, add white wine, and cook until thickened.- Add chicken stock, lemon juice, and all remaining spices and seasonings. Stir to combine, and bring to a simmer.- Using an immersion blender, blend until large tomato chunks have been thoroughly incorporated, and the sauce is smooth. - Add the cooked bacon, and simmer over low heat for 30-45 minutes, stirring to allow flavors to meld.- When ready, poach shrimp in sauce for 2-4 minutes until cooked through.- Finish with chopped parsley, additional lemon juice, and salt and pepper to taste.- Serve over prepared grits.
Taste of Life: Cornmeal Dusted Snapper By Hillary Gallagher (Serves 4) Ingredients 4, 7 oz. skinless snapper fillets1 cup milk1 cup cornmeal2 tablespoons kosher salt1 teaspoon cayenne pepper canola oil for sauting Procedure - Combine the cornmeal, salt and cayenne pepper. - Dip the fish in milk, and dredge it in the cornmeal mixture; gently shake off any extra breading.- Heat a large skillet over high heat. When the skillet is hot, carefully add inch of canola oil. - When the oil gets hot, add the fish to the pan. Do not shake the skillet or try to move the fish for at least one minute. - Reduce the heat, and cook until the first side sets, and the fillets reach a golden-brown color. - Flip the fish over, and continue cooking until the internal temperature reaches 145 degrees (about 3-5 more minutes depending on the thickness of the fillets).- Move the fillets to a paper-towel-lined plate or cookie sheet to allow excess oil to drain.- Serve with mixed sauted vegetables, green beans, grits, or other sides of your choice.
Goin' Coastal: Clam Chowder Pizza Ingredients For Pizza -Naan bread (found at your local grocery store)-*Garlic Cream Sauce-1 cup spinach-2 Vidalia onions, grilled-10 slices bacon-Canned clams (about 2 oz. per pizza)-Finely grated parmesan cheese to taste For Garlic Cream Sauce -20 garlic cloves-2 medium shallots, minced-3 tablespoons all-purpose flour-Fat rendered from 10 slices of bacon-1/2 cup dry white wine-1 cup heavy cream-1 cup clam juice (canned)-1 teaspoon salt-1 teaspoon pepper Proceedure Pizza Assembly -Add garlic cream sauce to naan, making sure to spread the sauce from edge to edge. -Add spinach (a little goes along way). -Add grilled onions, bacon and clams to taste. -Top pizza with parmesan cheese. -Bake the pizza at 450 degrees for 8-10 minutes or until desired crispiness. Garlic Cream Sauce -Cook the 10 slices of bacon, and remove the slices to use as a pizza topping. Leave the fat in the pan.-Sweat the garlic cloves and shallots in the bacon fat. -Add flour to the garlic and shallot mixture to make a roux.-Add white wine to deglaze the garlic and shallots.-Add the cream, clam juice, salt and pepper to the garlic and shallot mixture, and bring to a boil.-Once the sauce reaches a boil, remove it from the stove, and allow it to cool.
Taste of Life: Chess Pie By Paul Bodrogi (Yields one 9-inch pie) Chocolate Pie Crust Ingredients -7 oz. all-purpose flour-1 oz. cocoa powder-1 tablespoon sugar-10 oz. unsalted butter-3 oz. cold milk. Chocolate Pie Crust Procedure 1.Put the first 4 ingredients into a mixer, and blend until the mixture is like course sand.2.Add the cold milk, and mix until just combined. 3.Let the dough chill in the refrigerator for 1 hour.4.When chilled, roll the dough out into a 9-inch pie pan. The dough should be about 1/8 of an inch thick.5.Prebake (blind bake) the crust until set. Chess Filling Ingredients -2 oz. butter-2 oz. semisweet chocolate-5 oz. sugar- oz. cocoa powder-Pinch of salt-4 oz. whole milk-3 eggs-1 oz. bourbon Chess Filling Procedure 1.Gently melt the chocolate and butter.2.Whisk the remaining ingredients together until well combined.3.Stir in the melted chocolate and butter.4.Pour the mixture into the prebaked pie shell, and bake at 320 degrees until set (about 30 minutes).5.Remove from the oven; refrigerate; and let it set. Pecan Bourbon Sauce Ingredients -2 oz. bourbon-4 oz. brown sugar-2 oz. heavy whipping cream-1 teaspoon salt-1 cup of finely chopped pecans, toasted-2 oz. butter Pecan Bourbon Sauce Procedure 1. Combine the first 4 ingredients in a pot, and bring to a boil. 2. Remove from the heat, and stir in the butter.3. Stir in the chopped pecans.4. Allow the sauce to cool to room temperature before drizzling over the pie.
The Big Ketch: Clam & Corn Chowder Ingredients 2 cups yellow onion, diced small2 cups celery, diced small2 tablespoons minced garlic lb. butter cup all-purpose flour, sifted1 qt. half & half1 qt. red potatoes, diced medium, blanched until tender lb. clam bouillon1 tablespoon lemon juice cup white wine1 bay leaf1.5 teaspoons tabasco1.5 teaspoons chopped thyme1 teaspoon celery seed2 ears corn, kernels removed from the cobb1 lb. clam meat Procedure -In a pot, sweat the onion and celery until translucent. -Add the garlic, and saut. -Add the butter, and allow it to melt. -Stir in the clam bouillon, and add the bay leaf. -Add the sifted flour, and whisk to create a roux. -When the roux is cooked (approx. 10 minutes), add the white wine. -When the mixture thickens, whisk in the half & half, and allow it to thicken again. -Add the corn, tabasco, lemon juice, thyme, potatoes and celery seed, and allow the soup to thicken once more.-Add the clams with their juice at the end as to not overcook them. -Garnish with oyster crackers and parsley (optional).
Miltons: The Farmer Omelet Ingredients 3 extra-large eggs cup red & yellow bell peppers, diced small cup grape tomatoes cup buckboard bacon, diced/chopped large cup scallions, chopped cup shredded sharp cheddar cheese oz. clarified butter Salt & pepper to tasteProcedure- Crack the eggs into a tall container, like a drinking glass, and puree with an emulsion blender until smooth. - In a nonstick frying pan saut the bell peppers and buckboard bacon in the clarified butter on medium heat (about 1 minute). - Add the tomatoes and scallions to the frying pan, then add the eggs. - With a rubber spatula, push the outside edges of the eggs toward the middle until a flat foundation is formed, and season with salt and pepper. - Next, carefully flip the omelet over in one motion, and allow it to finish cooking (about 2 minutes). - Spread the cheddar cheese over half of the omelet, and fold the eggs over the cheese. - Serve with a simple green salad and fried potatoes or grits.
Queenies: Mushroom Toast Makes 2-4 appetizer portionsIngredientsMushroom Toast1.5-2# fresh mushrooms 2 tablespoons freshly chopped curly parsley1 tablespoon freshly chopped thyme1 tablespoon cooking sherryCanola or grapeseed oilKosher salt to tasteBlack pepper to taste2-3 oz. chicken stock2 tablespoons unsalted butterOlive oil to tasteCiabatta or sourdough breadPickled Red Onions2 red onions, finely diced or sliced 2 cups red wine vinegar2 cups water1 cup sugar1 tablespoon kosher salt1 cup red cooking wine2 bay leaves1 large sprig thyme4 garlic cloves1 teaspoon black pepper corn1 teaspoon crushed red pepper1 teaspoon mustard seeds1 teaspoon fennel seeds1 teaspoon coriander seedsCheese clothProcedureMushroom Toast-Clean mushrooms thoroughly, and cut into bite sized pieces. If using button/cremini mushrooms, remove stems, and slice into inch slices.-In a large saut pan, add enough canola or grapeseed oil to coat the bottom of the pan, and heat until almost smoking. -Place just enough mushrooms in the pan to cover the bottom; do not crowd. Cook over medium-high heat until the mushrooms begin to brown and have released all their water. -Once the water has cooked out of the mushrooms, season with salt and pepper. -Off the heat and away from flame, add 1 tablespoon of cooking sherry to the pan. -Return the pan to the heat, and add 2-3 oz. chicken stock, 2 tablespoons of butter and a large pinch of parsley and thyme. -Reduce the chicken stock by half over medium heat until the butter melts and forms a light sauce. Taste, and adjust the seasoning if needed.-Spoon the mushrooms and pan sauce over sliced, grilled, crusty bread such as ciabatta or sourdough. -Sprinkle pickled red onions (see recipe on this page) over the top, and drizzle with olive oil, extra parsley, thyme and salt as needed.Pickled Red Onions-Combine herbs and spices into a cheese cloth bundle, and set aside.-Cook red wine in a pot large enough to hold all the ingredients until it is reduced to cup. -Add vinegar, water, sugar, salt, and the cheese cloth bundle, and bring to a boil.-Once boiling, pour pickling liquid over prepared onions, and allow to set out at room temperature until cooked. -Use a plate to make sure onions stay submerged, and refrigerate once cooled to room temperature.
Taste of Life: Mushroom Strudel with Goat Cheese Serves 6 Appetizer PortionsIngredients cup olive oil 2 lbs. mushrooms, thinly sliced 2 tablespoons shallots, finely chopped 1 tablespoon garlic, finely chopped cup dry sherry cup goat cheese (6 oz.), at room temperature 1 tablespoon chives, minced 1 tablespoon thyme, chopped 1 tablespoon kosher salt 1 teaspoon black pepper 5-6 phyllo dough sheets 1 stick butter, melted cup sour creamProcedure- Heat 1 tablespoon of the olive oil in a large saut pan over medium-high heat. - Saut the mushrooms in small batches, cooking them until they turn golden brown, and then remove them, and set aside.- In the same pan, saut the shallots and garlic until soft, about 3-5 minutes. Add back the sauted mushrooms.- Reduce the heat to medium, and deglaze the pan with sherry. - Add any reserved mushroom juice, and cook until the liquid reduces, about 5-7 minutes. - Transfer the mushroom mixture to a medium bowl, and cool to room temperature. - Mix in the goat cheese, chives and thyme, and season with salt and pepper.- Remove the phyllo dough from the box, and keep the sheets covered with plastic wrap and a damp cloth to prevent drying. - For each strudel, brush 1 sheet of phyllo dough with butter. Repeat to build 5 or 6 layers.- Spread the filling over the top sheet of phyllo, and roll tightly starting on the long side to form a log. Place the strudel seam side down on a cookie sheet. - Brush the top of the strudel with melted butter. Repeat all previous steps if there is enough dough and filling; the strudel will freeze nicely unbaked. - Bake at 375 degrees until golden brown and crisp, about 30-35 minutes. - Slice the strudel into six appetizer portions. - Serve with a dollop of sour cream.