|
Chef2Chef Recipe Club - Volume 2 Issue 73 - April 10, 2002 Automatic system commands and instructions: End of Message Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Good Morning Recipe Club, Today's entrée is a scallop dish. I'm from the East Coast, so I was raised on fresh seafood and scallops has always been a favorite of mine. Fried, broiled, pan-seared, baked, sautéed, stuffed, skewered, bacon-wrapped or simply stuffed into a lobster, then baked and topped with a rich Sherry Cream Sauce. I love them all! My family is in town this week, and when I asked my Mom what she wanted for dinner, she replied "Scallops". Perfect! So we had a wonderful dish that I think I might have published in this Club before. Vietnamese Tangerine Marinated Scallops in a Yellow Curry Sauce. To Die For! Just had to share that story with you. -------------------------------------------------- If you have the need to feel sorry for anyone today and haven't picked someone yet, let me throw my name into the mixing bowl. You see, I'm sad because my partner is at this very moment, lying on the beach in Cancun, Mexico! Me.I'm in Colorado looking out the window at snow covered mountains. For some that might be a vacation, but after 20 years.it just doesn't thrill me like a cold Margarita on the beach! So much for my sad story. -------------------------------------------------- We have a new sponsor at Chef2Chef.net that is right up the Recipe Club's alley! It's a fun site that features many companies and their products from Maine. Over 650 Maine inspired items including Lobster Stew, Jams, Jellies, Maple Syrup, Blueberry Products, Chowdah, Snacks, Brown Bread and non-food products as well. Stop by when you have a moment at http://www.mainegoodies.com -------------------------------------------------- Now here are two more recipes from Chef Gwen Kvavli Guilliksen's Recipe Collection from the finest online Specialty Produce site on the Internet, http://www.harvestsensations.com -------------------------------------------------- GWEN KVAVLI GULLIKSEN'S recipe collection WATERCRESS SALAD WITH FRESH PEARS SPICED PECANS AND BLUE CHEESE (Serves approximately 10) This is a great combination of flavors that makes a beautiful and delicious appetizer. 5 heads Watercress 3 ea. Fresh Pears, sliced 1.5 tbsp. Lemon Juice 1.5 cups Pecan halves 1 tbsp. Olive oil 1 tsp. Curry powder 1 tsp. Hot Paprika 1 tsp. Garlic Powder 1 tsp. Brown Sugar ..75 lb. Blue Cheese Crumbles Your favorite vinaigrette, to dress Fresh Pepper, to garnish Clean and trim up your watercress, make sure to spin dry and keep cool until ready for use. Save the stems for soup or sauce. Toss the sliced pears with the lemon juice and reserve. Toss the pecan halves with olive oil, curry powder, paprika, garlic powder and brown sugar. Bake the spiced pecans in a 350 degree oven for 5-10 minutes, watch it carefully so that it does not burn. When toasted, completely cool until ready for use. Be sure not to cover it before cool or they will become soggy. When you are ready to serve, toss watercress with your favorite vinaigrette, serve with equal portions of sliced pears, toasted pecans, blue cheese crumbles and garnish with fresh ground pepper and serve chilled. -------------------------------------------------- SEARED SCALLOPS WITH SAFFRON BUTTER & PEASHOOTS (Serves 4) 2 tbsp. Saffron 2 cups White Wine 12 Sea Scallops, large (U-10) 2 tbsp. Olive Oil 4 tbsp. Butter 8 cups Pea Shoots Combine saffron and wine in a saucepan and bring to a boil. Boil for about 8 -10 minutes until reduced to 1 cup of liquid. While saffron and wine is reducing, sauté the sea scallops in olive oil on medium high heat, about 2-3 minutes per side so that they get nice and brown. At the same time, sauté the pea shoots in 2 TBS of butter on high heat until wilted, about 5 minutes. When the scallops are done, whisk butter into the reduced saffron liquid while simmering. *Be careful not to do this on too high of a heat or the sauce will break". Serve each plate centered with sautéed pea shoots. Flank the pea shoots with four sautéed scallops per person and top the scallops with equal portions of saffron butter. Serve immediately -------------------------------------------------- For more recipes from Chef Gwen, visit www.harvestsensations.com All Recipes from Chef Gwen are protected under copyright. -------------------------------------------------- Shopping Lists: 5 heads Watercress 3 ea. Fresh Pears Lemon Juice 1.5 cups Pecan halves Olive oil Curry powder Hot Paprika Garlic Powder Brown Sugar ..75 lb. Blue Cheese Crumbles Your favorite vinaigrette, to dress Fresh Pepper Saffron White Wine 12 Sea Scallops, large (U-10) Olive Oil Butter 8 cups Pea Shoots -------------------------------------------------- We have a new sponsor at Chef2Chef.Net called Kitchens-Today.com and I thought you should know about them. They have over 30,000 kitchen-related items available by Brand, Category, Price Range and even a clearance room. You can also use their fantastic Wedding Registry or register to WIN a free Honeymoon! For all your kitchen needs visit: http://html.chef2chef.net/goto.php?id=17 -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- SUBSCRIBE or Unsubscribe Requests: http://chef2chef.net/forms/form-entry.htm or reply to this E-Mail by typing into the SUBJECT line: remove club or subscribe club -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- LIST PURGE: We attempt to send email for 24 hours. If not successful, your address is removed. Re-subscribe if in doubt. -------------------------------------------------- |