Goin' Coastal: Scallops with Pumpkin Risotto Serves 4-5 Pumpkin Puree Ingredients-1 sweet pumpkin (or pie pumpkin)- sweet (Vidalia) onion- teaspoon ground nutmeg- teaspoon ground ginger- teaspoon allspice-1 cup brandy- cup honey-2 tablespoons fresh thymePumpkin Puree Procedure-Preheat the oven to 325 degrees.-Cut the pumpkin in half, from stem to base. Remove the seeds and pulp, and cover each half with foil.-Bake in the oven, foil side up, for about 1 hour or until tender.-Scrape pumpkin meat from shell halves, and set aside.-In a 2-quart sauce pan, sweat the onion with seasonings. -Deglaze onions with 1 cup brandy; reduce, and cook out alcohol.-Stir in honey and fresh thyme.-Place onion mix and pumpkin meat in blender, and puree until smooth.Scallops Ingredients-20 oz. New Bedford scallops-2 tablespoons extra virgin olive oil-2 tablespoons unsalted butter-4 sprigs thyme-Kosher salt and pepper to tasteScallops Procedure-Heat oil in a large skillet over medium-high heat. -Season scallops with salt and pepper, and cook until deep golden brown on one side (about 3 minutes). -Turn the scallops, and add the butter and thyme to the pan. -Continue cooking, spooning butter over scallops often, until scallops are cooked through, and butter is brown and smells nutty, (about 3 minutes longer).Risotto Ingredients-5 cups unsalted chicken stock-1 tablespoons extra virgin olive oil-1 cups diced onion-1 cups Arborio rice-5/ 8 teaspoon kosher salt- cup dry white wine -2 tablespoons butter-2-3 cups pumpkin puree -1.5 oz. Parmigiano-Reggiano cheese, grated (about 1/ 3 cup)-Toasted pumpkin seeds and thyme for garnishRisotto Procedure-Heat a 10 saute pan to medium heat. Add oil to the pan, and swirl to coat.-Add the onion, and cook for 5 minutes, stirring occasionally. -Add the rice, and cook for 1 minute, stirring frequently, making sure not to burn the rice.-Add the wine, and cook 2 minutes or until the liquid is absorbed, stirring frequently. -Stir in 1 cups stock, and cook for 4 minutes or until liquid is nearly absorbed, stirring constantly. -Add the remaining stock 3/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next.-Remove the pan from the heat, and stir in the pumpkin puree, butter and cheese.-Finish with seared scallops, and garnish with toasted pumpkin seeds and fresh thyme.
Miltons: Tater Tot Waffles with Andouille Red Eye Gravy Tater Tot Waffle Ingredients-1 lb. tater tots, thawed -2 eggs-3 oz andouille red eye gravy-1 tablespoon sriracha sauce- cup scallions, sliced -Kosher salt to tasteAndouille Red Eye Gravy Ingredients-1 cup yellow onion, diced small- cup celery, diced small-1.5 lbs. andouille sausage, diced small- lb. hot sausage patties-2 oz. unsalted butter-3 oz. all-purpose flour, sifted- cup coffee- cup white wine-1 cup half & half-2 cups chicken stock-1 tablespoon garlic, minced-1 bay leaf-2 sprigs fresh thyme- teaspoon celery seed-Salt and pepper to tasteAndouille Red Eye Gravy Procedure-In a small, wide pot, render the sausage patties, remove and reserve them. -Brown the andouille sausage, remove and reserve them as well. -Add the onion and celery, and sweat until translucent. -Add the garlic, thyme, bay leaf and celery seed. -Return both sausages to the pot, crumbling the sausage patties, and add butter. -When the butter is melted, whisk in the all- purpose flour, and cook for 5 minutes to form a roux. -When the roux is cooked, whisk in the white wine and coffee. Allow the sauce to thicken, and then add the chicken stock. -Allow this mixture to thicken, and then add half & half. -When the sauce reaches a simmer, remove it from the stove. -Remove the bay leaf and thyme sprigs, and season with salt and pepper.Tater Tot Waffle Procedure-Preheat a Belgian waffle iron to its highest setting. -Add most of the thawed tater tots to the iron, and press down to form a waffle. -Insert the remaining tots to fill any holes in the waffle, and cook for 8-10 minutes. -Remove the waffles, and flash fry them in a 350-degree deep fryer for 2-3 minutes until slightly crispy on the outside. -Season with kosher salt. -In a small, nonstick pan, fry both eggs sunny side up, and allow them to rest for 2 minutes. -Place the eggs on top of the waffles, and ladle about 3 ounces of andouille red eye gravy over them. -Drizzle the plate with sriracha, and garnish with the scallions.
Taste of Life: Carmelized Pear Eclair Serves 4 Caramelized Pear Ingredients2 Bosc pears1 tablespoon sugar teaspoon cinnamon teaspoon vanilla extract1 teaspoon apricot jam2 cups cold water Juice of a lemon Caramelized Pear Procedure-Add the lemon juice to the cold water to make acidulated water, and set aside. -Peel, core, and dice the 2 pears, and then add them to the acidulated water.-Combine the sugar and cinnamon. -Drain the pears, and toss with the cinnamon-sugar mixture and vanilla. -Heat a saut pan until it is very hot.-Add the pear mixture, and cook until the sugar starts to caramelize. -Add the apricot jam; remove the mixture from the heat, and stir gently until it is dissolved.-Cool to room temperature. clair Ingredients4 oz. water2 oz. butterPinch of saltPinch of sugar3 oz. bread flour3oz. whole eggs, whisked slightlyPowdered sugar for garnishingclair Procedure-Bring the water, butter, salt and sugar to a rolling boil. -Remove the mixture from the heat, and add all the flour.-Return to the heat, and stir vigorously until the mixture forms a ball, and the bottom of the pot forms a skin, and then remove from the heat.-In a mixer with a paddle attachment, beat the mixture on low speed until there is no more steam (the mixture should be below 120F).-Slowly add the eggs in 4 additions, waiting until the first egg is absorbed before adding more. Scrape down the bowl between additions.-Place the mixture in a piping bag with a large star tip.-Pipe out 4-inch clairs.-Bake at 375F for 15 minutes, and then lower the oven to 325F for 15 minutes. Chocolate Sauce Ingredients2 oz. semisweet chocolate1 oz. butter1 teaspoon corn syrup Chocolate Sauce Procedure-Combine the ingredients in microwave-safe bowl. -Heat in the microwave at 75% power for 15 second intervals. Stir well between each interval. Heat until the mixture is just melted. *Note - Do not overheat, or the mixture can burn or seize.Whipped Cream Ingredients4 oz. heavy cream1 oz. sugar teaspoon vanilla extract
The Big Ketch: Grilled Grouper Tacos with Jicama-Mango Slaw and Chipotle-Lime Creama Jicama-Mango Slaw Dressing Ingredients cup sugar 1 cup light brown sugar 2 tablespoons mustard powder 1 tablespoon kosher salt 1 tablespoon black pepper 1 cup vegetable oil 1.5 cups white wine vinegar 1 cup mayonnaise 1 tablespoon sriracha Jicama-Mango Slaw Dressing Procedure - In a large mixing bowl, combine all ingredients, and whisk until smooth, and the sugar is dissolved. Jicama-Mango Slaw Ingredients 2 cups jicama (julienned) 1 cup mango (julienned) cup red bell pepper (julienned) cup red onion (julienned) cup carrot (shredded) cup scallion (julienned) cup jicama-mango slaw dressing Jicama-Mango Slaw Procedure - In a large mixing bowl, combine all ingredients, and mix until well incorporated. Chipotle-Lime Crema Ingredients 1 cup mayonnaise 1 cup sour cream 1 chipotle pepper 2 teaspoons adobo sauce 2 tablespoons chopped cilantro 2 tablespoons lime juice Chipotle-Lime Crema Procedure - Combine all ingredients in a food processor, and blend until smooth. Grouper Taco Ingredients 5 oz. diced grouper 2 flour tortillas cup jicama-mango slaw 4 oz. chipotle-lime crema 1 cup shredded lettuce cup fresh cilantro Grouper Taco Procedure - On a flat-top grill, cook the grouper on medium-high heat until the internal temperature reaches 145 degrees (approx. 5 minutes). - Lay down the flour tortillas, and add shredded lettuce and grouper. - Add the jicama-mango slaw and chipotle-lime crema on top of the grouper. - Garnish with chopped cilantro.
Queenies: Smoked Pork Shank with Brine (serves 4) Pork Shank Ingredients2 fresh, skin-on pork shanks, (1.5-2# each)4 quarts chicken stock2 stalks celery, cut into large chunks3 medium carrots, cut into large chunks2 Vidalia onions, cut into large chunks3 fresh bay leaves 1 bundle fresh thyme10 black pepper corns2 whole-star anise 10 garlic clovesBrine Ingredients1 cup kosher salt cup sugar1 teaspoon pepper corns1 teaspoon mustard seeds 1 teaspoon coriander 1 teaspoon fennel1 teaspoon crushed red pepper1 teaspoon whole-star anise4 springs thyme 6 garlic cloves 5 bay leaves gallon water gallon iceBrine Procedure- Except for the ice, bring all brine ingredients to a boil, and pour into a food-safe container (large enough to also hold the shanks and the ice, which will be added later).- Add the gallon of ice to the container, and mix to cool the brine. - Add the shanks to the cold brine, cover with a plate to keep them submerged, and refrigerate for 48 hours.- After 48 hours, remove the shanks from brine.Pork Shank Procedure- Place marinated shanks in a 225-degree smoker for 2-2.5 hours, or until the shanks take on a dark, golden hue. Queenies uses pecan wood, but hickory, apple, etc. will also work. - Once shanks are lightly smoked, place them in a large, oven-safe pot, and cover with chicken stock. - Add celery, carrots and onions.- Then, add bay leaves, thyme, pepper corns, anise and garlic.- Bring the mixture to a simmer on the stove, and then cover. - Place in 350-degree oven for 2.5-3.5 hours until shanks are tender. Test by gently pushing a table knife into shanks with little to no resistance.- Once shanks are done, remove from oven, allow to cool to room temperature, and store the whole pot in the refrigerator overnight. This allows the shanks to rest and reabsorb moisture and flavor before serving.- The following day, warm the pot on the stove until the congealed liquid melts and shanks are free to remove from the liquid, and set the shanks aside. - Strain cooking liquid through a fine sieve, return to stove, and reduce by - until liquid begins to thicken and become sticky. Be careful not to over-reduce the liquid, as it can become overly salty.- Lightly score the skin of the warmed shanks before placing them on an oven-safe baking sheet, and put them on the middle rack of a 500-550-degree oven until skin darkens and begins to bubble. - Remove the shanks from the oven, allow to rest, and serve with reduced cooking jus.The pork shanks would pair nicely with grits, rice, or your favorite mashed potato recipe.
Taste of Life: Sun-Dried Tomato Pesto By Chef Hillary Gallagher (makes 16 oz. or 1 pint) Ingredients cup basil leaves, loosely packed4 oz. sun-dried tomatoes in oil, drained and chopped3 garlic cloves cup Parmesan cheese, grated cup pine nuts, toasted8 oz. olive oilSalt and pepper to taste Procedure1. Combine the basil, tomatoes, garlic, Parmesan and pine nuts in a food processor, and pulse until the ingredients are evenly chopped.2. With the food processor running, add the olive oil, and pure to an even-textured paste. 3. Add salt and pepper to taste.*To serve with pasta1. Boil 1 lb., of your favorite pasta according to package instructions. 2. Reserving some of the pasta water, drain and rinse slightly.3. Saut your favorite vegetables in olive oil, add the pasta,a cup of the pasta water (more if the sauce is too thick), and stir in the pesto. 4. Garnish with more basil leaves and freshly grated Parmesan. Hillary Gallagher, CCC is the Culinary Arts Program Director and Lead Instructor at Chattahoochee Technical College in East Cobb. This email address is being protected from spambots. You need JavaScript enabled to view it.. 770-509-6350. ChattahoocheeTech.edu
Summer Tropical Shortcake Serves 4 By Paul Bodrogi Fruit Medley Ingredients- 2 mangoes- 2 kiwi fruit- 1 pineappleFruit Medley Procedure- Peel and slice the mangoes, and grill one minute on each side.- Dice other fruits, and combine in a bowl. - Dice the grilled mango, and add to the fruit mix. Meringue Ingredients- 2 oz. egg whites - 2 oz. sugar Meringue Procedure- Combine egg whites and sugar in a mixing bowl, and whip to medium peaks.Orange Sauce Ingredients- 12 oz. orange juice (fresh squeezed is preferred)- 1 oz. sugar- vanilla bean, cut in half and seeds scraped Orange Sauce Procedure- Combine all ingredients in a pot over low heat, and reduce by 25%.- Allow the sauce to cool before using.Summer Biscuit Ingredients- 8 oz. all-purpose flour- 5 oz. cake flour- 1 tablespoon sugar- 1 teaspoons baking powder- teaspoon salt- 4 oz. butter, cut into large pieces- 9 oz. buttermilk- Zest of lime- Zest of lemon- Powdered sugar for garnishSummer Biscuit Procedure- In a mixer, combine all the ingredients except the buttermilk.- Using a paddle attachment, mix on low speed until the mixture resembles coarse sand.- Stream in the buttermilk, and mix until just combined.- Remove the dough to a floured work surface, and knead a couple of times, being careful not to overwork the dough.- Roll out the dough to a thickness of of an inch.- Cut the dough with a 2-inch biscuit cutter.- Bake at 400 degrees for about 12 minutes.- After cooling, cut in half.Assembly- Place the bottom half of the biscuit on a plate.- Arrange fruit around and on top of the biscuit half.- Cover the fruit with the orange sauce.- Scoop the meringue on top of the biscuit, and cover with the remaining biscuit half. - Dust the biscuit with powdered sugar.
Yukatan Shrimp Cocktail Shrimp and Pico de Gallo Ingredients - 7 large shrimp, peeled and deveined - cup diced tomato- 1/8 cup diced red onion- 1 teaspoon finely diced jalapenos- 1 minced garlic clove- 1 tablespoon chopped cilantro- Juice of a lime - Salt and pepper to taste Shrimp and Pico de Gallo Procedure - Poach shrimp in boiling water for 90 seconds, and transfer them to an ice bath to cool down.- Combine all remaining ingredients in a bowl, and set aside.
Downtown Kitchen: Wild Boar Bolognese over Tagliatelle (serves 6-8) Ingredients 2 pounds ground wild boar (or ground pork)1 medium Vidalia onion, diced medium1 large carrot, peeled and shredded2 stalks celery, roughly chopped6 cloves garlic, minced cup red wine2 large cans crushed, fire-roasted tomatoes3 cups chicken stock cup heavy cream1 bay leaf1 teaspoon cinnamon teaspoon nutmeg1 teaspoon each salt and pepper2 tablespoons olive oil4 ounces fresh tagliatelle pasta per person (or fettuccini) Parmesan cheese for garnish Procedure 1.In a large sauce pot, heat your olive oil, and add your ground meat.2.Cook the meat until there is no pink left.3.Remove the meat, strain, and reserve half the fat.4.Add the vegetables, except the canned tomatoes, and the spices to the reserved fat, and cook until they start to caramelize.5.Deglaze the vegetables with red wine, and reduce by half.6.Add chicken stock and crushed tomatoes to the vegetable mix, and bring to a simmer, then add the cream.7.Add meat, and reduce on low-medium heat for about twenty minutes or until consistency has thickened.8.Cook pasta in boiling water, then strain, and plate.9.Ladle a generous amount of the meat sauce over the pasta, and garnish with parmesan cheese. 10.Serve with a bold Italian red wine.
Miltons: Pan Seared Diver Scallops with Lemon-Cajun Butter Sauce Serves 2 Ingredients 6 large sea scallops 2 cups cooked Arborio rice cup diced Andouille sausage cup crawfish tails cup sweet corn 2 tablespoons sliced scallion cup low country boil stock cup heavy cream 1 cup sliced Brussels sprouts 1 cup sliced cremini mushrooms 2 ounces Lemon-Cajun Crab Butter Sauce* 1 tablespoon butter Vegetable oil (to coat the saut pan) Salt & pepper to taste Procedure - In a smoking hot saut pan, sear the scallops with a little vegetable oil for approximately four minutes or until a golden-brown crust is visible. Flip the scallops over, and repeat. Allow the scallops to rest.- Combine the rice, crawfish, sausage, corn and scallions with the stock, and stir with a wooden spoon until the liquid is absorbed, and the rice is hot. Finish by stirring in the cream, and season with salt and pepper.- Heat a tablespoon of butter in a saut pan, and cook the Brussels sprouts until soft. Add the mushrooms, and cook until soft (about eight minutes total).*Lemon-Cajun Crab Butter Sauce Ingredients 2 cups heavy cream 2 ounces unsalted butter (cubed & room temperature) 1 tablespoon blackening spice 2 ounces crabmeat*Lemon-Cajun Crab Butter Sauce Procedure- In a medium sauce pan, reduce the heavy cream by half on medium heat. - Remove from the flame, and whisk in the cubed butter to form an emulsion. - Add the blackening spice and crab, and stir until well incorporated.