4.95 Alarm Chili and Cornbread

Just hot enough to make you say that good and not too hot where you can’t enjoy the flavors.

If you want more heat in your chili, then only remove half the seeds from the peppers. The fire is in the seed and ribs!!

Ingredients

2 cups tomato paste

4 cups red kidney beans (drained)

8 tbsp garlic powder

8 tbsp smoked paprika

2 tbsp mustard seeds

6 tbsp chili powder

2 sweet onions diced

2 tbsp ground cumin

¼ cup chopped parsley

2 tbsp dried oregano

6 canned chipotles chopped

2 tsp habanera seeded and chopped 

6 jalapeños seeded and chopped

1 lb ground veal

1 lb ground beef

1 lb ground pork

2 boxes of your favorite cornbread mix

1 cup Jack Cheese

1 cup Grated Cheddar

3 cups Water

Olive oil

Equipment

Large Soup Pot

Large Bowl

9X12 baking dish

Preparation

Bake corn bread as per directions on box and set aside

Heat pot and oil

Sweat onions

Add all meat to bowl and season and mix well

Add meat to pot and brown

Add tomato paste to pot stir in

Add remaining ingredients stir in (reserve cheese)

Add water and reduce heat to simmer

Cover pot and cook for 40 min

For service

Slice piece of cornbread and lay in bottom of bowl

Spoon chili on top

The crumble cornbread over chili

Top with cheese

Enjoy

Spice Carrot Rice Soup

Sweet, warm and delicious. This soup uses a secret ingredient, a vitamin c tablet will do two things for you; keep your soup bright orange and make it a healthy option for any time.

Ingredients

4 cups carrots chopped

1 sweet onion chopped

2 cloves garlic roasted

2 cups heavy cream

1 vitamin C tab crushed or ¼ cup orange juice

1 tbsp clove

1 tbsp allspice

1 tsp cinnamon

2 tbsp ground ginger

2 cups white rice

4 cups water

¼ cup chopped parsley

Salt & Pepper

Olive Oil

Equipment

Large Pot

Medium Pot

Blender or food processor

Preheating: None

Preparation

Add water, salt and pepper to medium pot and boil

Add rice, chopped parsley and cover

Reduce heat to medium-low cook for 20 min

Remove from heat and leave covered until service

Heat Large Pot

Add onions and garlic cook until soft

Add carrots and all spices

Cook until soft

Transfer to food processor

Add heavy cream and crushed vitamin c tab or orange juice

Process until smooth (be careful hot liquids expand when processed)

For service

Ladle soup into bowl

Mound rice in center

Enjoy

Seafood Bisque

This soup, bisque, and gumbo are the main reasons I do not throw away my uncooked shrimp or lobster shells. The flavor of seafood is heightened when you use fresh seafood stock instead of water.

To make seafood stock

In a sauté pan add onions chopped and sweat (no color just make them soft. Add thyme and a bay leaf. Add shrimp shell or lobster shells or both. Add 4 cups of water to cover shell and bring to a boil then reduce to a simmer. Cook for 20 minutes. Remove from heat and strain. Freeze stock in ice cube tray and use when you want that flavor of fresh seafood in your dish.

Ingredients

½ cup crab meat ounces crab meat

½ cup bay scallops (the smaller ones)

½ cup shrimp

½ cup lobster claw meat is fine

3 tablespoons butter

2 tablespoons chopped green onion

2 tablespoons chopped celery

3 tablespoons flour

2 cups heavy cream

2 cups shrimp stock

¼ cup clam juice

1 tbsp tomato paste

¼ cup sherry (optional)

2 tbsp cayenne pepper

Salt & Pepper

Equipment

Large Soup Pot

Preparation

Heat butter over medium-low heat

Add green onion and celery

Sauté until tender

Add flour and Stir

Add milk and stir

Allow mixture to thicken

Add pepper, tomato paste, and heavy cream

Add Seafood

Simmer for 5 min

For Service

Ladle into bowl

Add shot of sherry right before service (optional)

Chicken Noodle Soup

Fall is here the weather is changing and people are getting cold in their bones. We all know that nothing beats the cold like a great bowl of chicken noodle soup. This recipe is easy to follow and with very few steps you will be warm inside and out before you know it.

Enjoy

Chicken Noodle Soup

Ingredients

2 lbs. Chicken Cutlet (cubed)

4 cups chicken Broth

2 cups water

1 cup peas

1 cup carrots

1 cup whole kernel corn

1 cup celery

1 cup of your favorite noodles (uncooked)

¼ cup your favorite poultry seasoning

1 tbsp cayenne pepper

Salt & Pepper

Olive Oil

Equipment

1 large stock pot

1 large sauté pan

Large bowl

Preheating

None

Preparation

The night before:

Season chicken and put in freezer bag then refrigerate

The day of:

Add water, broth and salt pepper and cayenne pepper to large pot and simmer

In sauté pan heat olive oil

Sauté chicken and remove from pan

Add chicken and vegetables to broth

Simmer for 10 minutes

Add noodles and cook for 8 minutes

Remove from heat

For service

Ladle soup into bowl

Enjoy

Cream of Mushroom Soup

Mushrooms are great and they are so versatile. The perfect accompaniment to any dish. This soup has mushroomed as its star. You can add several different types of mushrooms and really enhance the flavor profile.

Cooking note: If you want more texture in your soup; reserve some of the mushrooms and lightly sauté them in a pan and add to the soup right before service.

Ingredients

½ lb white button mushrooms, cleaned, quartered or sliced

½ lb baby portabellas cleaned and sliced

½ lb shitake mushroom sliced

1 Tbsp lemon juice

Unsalted butter

2 Tbsp minced shallots (sweet onion)

1 Tbsp chopped fresh thyme or 1 teaspoon dried thyme

1 bay leaf

½ teaspoon fresh ground pepper

2 cups heavy cream

2 cups vegetable stock

2 tbsp cornstarch dissolved water

Chopped parsley for garnish

Equipment

Food Processor or blender

Large sauce pot

Large soup pot

Preheating: none

Preparation

Heat Soup Pot

Add Olive Oil and butter

Add shallots and sweat (sauté until soft with no color)

Add mushrooms, thyme and bay leaf

Cook mushrooms until 95% of the moisture has been reduced

In sauce pot bring stock and cream up to a boil then reduce to simmer

Add stock cream mixture to mushrooms in large soup pot

Stir add cornstarch and water mixture (slurry) to pot and stir

Bring soup to a boil then reduce to a simmer

Cook for 10-15 min then add lemon juice

Adjust seasoning to taste

Remove soup from heat and process in blender or food processor until desired consistency is reached

Important note: Hot liquid expands in blender please be careful when processing soup.

Add remainder of heavy cream and butter while processing

Adjust seasoning

For Service

Ladle into bowl

Garnish with reserved sautéed mushroom mixture and parsley

Enjoy 

Broccoli and Cheese Soup

What’s a better combination on a cold day then broccoli and cheese?  

There aren’t many and this simple soup will have you warm in no time.

Ingredients

2 lbs broccoli      

½ cup grated parmesan

2 cups shredded cheddar cheese    

2 cups shredded jack cheese 

½ cup chopped onion

3 cloves garlic smashed

2 cups vegetable stock

2 cups heavy cream

2 cup water

¼ cup flour

3 tbsp butter       

Salt & Pepper

Equipment

Large Soup Pot

Large Sauté Pan 

Preheating None

Preparation

Heat Sautee pan

Add butter and foam

Add flour and stir until light brown

Add onions and garlic

Add broccoli

Cook for 10 min

Add vegetable stock

Remove some broccoli for garnish

Add cream and heat

Blend until desired consistency is reached

Pot back on stove add cheese and stir until melted

For Service

Ladle Soup into bowl

Garnish with sautéed broccoli and shredded cheese

Enjoy

Challah (Halla) Bread from Scratch (Yes you can do it)

Challah Bread

Ingredients

½ cup honey

 1 ¼ cups warm water

 2 ½ tsp active dry yeast

 1 tsp salt

 2/3 cup olive oil

 2 eggs

6 cups flour,

¼ cup milk

1/2 cup sesame seeds

 2 tablespoons olive oil

 1 egg white

 1 tbsp.  white sugar

Preheating 350

Preparation

Dissolve the honey in the warm water in a large mixing bowl

Stir in the yeast. Set the mixture aside until the yeast forms a layer on top of the water, about 15 minutes. Stir in the salt, olive oil, and eggs

Add the flour 1 cup at a time until the dough is slightly tacky, but not sticky wet

Turn it out onto a floured surface, and knead until smooth and elastic

Coat bowl with oil, place dough in bowl

Put in a warm place and let dough double in size

Punch down dough

Cut it into 4 equal-sized pieces.

Cut those pieces into 4 equal strands for braiding

Then braid four of the strands together

This will give you one loaf

Repeat with the other 3 pieces of dough

Set loaves aside and let them rise again

Brush with melted butter

Top with sesame or poppy seeds or make a glaze with the white sugar by combining water and a touch or oil and brush on uncooked loaf

Bake until golden brown

For service

Smell cut and enjoy 

The right Herb for the job

So you find a great recipe and upon first glance, you feel you have all of the ingredients needed to complete the dish.

You go to the kitchen and you start to pull things out of the pantry only to find you don’t have an ingredient for the dish.

Time is short and you can’t run out to the store.

Don’t panic here are some substitutions that will have you back on track in no time.

Here are a few of the basic ones.

Don’t have Basil instead you can use Oregano or thyme

Don’t have Cilantro instead you can use Parsley or Dill

Don’t have Marjoram instead you can use Basil or thyme

Don’t have Mint instead you can use Basil or marjoram; or rosemary

Don’t have Oregano instead you can use Thyme or basil

Don’t have Chervil instead you can use Tarragon or parsley

Don’t have Chive instead you can use Green onion or onion or leek

Don’t have Parsley instead you can use Chervil or cilantro

Don’t have Rosemary instead you can use Thyme or tarragon

Don’t have Sage instead you can use Marjoram or rosemary

Don’t have Tarragon instead you can use Fennel seed or aniseed

Remember these are on the fly substitutions and the flavors in some cases are similar, however, each ingredient has its own unique flavor.

You will have subtle changes in the final product when using substitutions however the dish will still work well.

Now make some great recipes

What is a Brine?

Want to get your meat tender, juicy and full of flavor? Then this is the answer to that question!!!

It’s the fastest way to the best tasting meat you have ever had!

Brine is a solution of salt and liquid with an extremely high salt content.

It has been used for years as a preservative because salt inhibits the growth of bacteria.

Brine can also be used as a marinade for meats before they are roasted, grilled or baked. Brined meat is more tender and flavorful, as well as moist adding in your own ingredients to your brine will make it your own and give your food the flavor that matches the theme of the meal you are preparing.

Why use a brine as a marinade?

The first reason it's a tenderizer because the brine begins to break down the cellular structure of meats; in addition by using the process of osmosis*. It also infuses the meat with water, since the high salt content forces the brine into the cells of the meat.

When the brine pushes into the meat, it also brings the spices in the mixture along with it, concentrating the marinade inside the meat. During the cooking process, meat that is brined stays juicy  moist and tender in addition to developing more flavor.

How to brine.

• You should think about a brine in several parts.
• First the size of the meat you need to give 1.5 hours per pound for the brine to work its magic.
• You will need a place to completely submerge your meat for the time it brines.
• You will need to think about the flavor you want your meat to have because that flavor will be infused into the meat. 
• Think about the theme of the meal and what flavors you want to have accentuated in the food.
• Salt Salt Salt that is the biggest key to your brine. 
• You need plenty of salt to make sure the flavors really get into your meat. Figure on ½ cup of salt per gallon of water.
• Make sure you dissolve your salt in hot water before you add your meat to it. 

For a nice crispy skin take your meat out of the brine a few hours before cooking to all it to dry.

Ok now we know how to brine let make one

Citrus Spice Brine

Ingredients

1 Oven Stuffer Roaster Chicken

2 cups salt

1 cup orange juice

1 cup lemon juice

½ cup cinnamon

½ cup brown sugar

4 tbsp crushed red pepper

3 pack Goya Sazón

2 lemons sliced

2 oranges sliced

6 tbsp orange and lemon zest combined

½ cup honey

4 gallons of water

Equipment

Large Pot

Large Pot Cover

Preparation

Add water and salt to large pot

Allow salt to dissolve

Add all ingredients to the pot except chicken

Stir contents of pot

Allow all ingredients to dissolve

Set aside and cool

Add chicken to pot and cover

Refrigerate for 1.5 hours per pound

Preheat oven to 350

Remove from brine and allow to dry

Tin foil the breast of the chicken

Put in oven until liquid runs clear or an internal temp of 150-160 is reached

For service

Carve and enjoy

Grilled Striped Bass in a Court Bouillon with Shrimp, Mussels and Jumbo Lump Crab Meat served with Garlic Crisps

What is a Quiche?? Is it a Frittata?

A quiche custard based dish that is baked. It always has a crust and can be sweet or savory. It can be filled with an assortment of ingredients to make the dish fit the flavor profile you want.

And no it is not the same as a Frittata. A Frittata does not have to have a crust and it also does not need to have a custard base nor does it have to be baked it can be made on a stove top.  

Quiche Lorraine is the most famous of all quiche dishes it is typically filled with cheese ham or bacon and onions. This recipe will change depending on where you are. However with quiche being very adaptable to any flavor profile the list of basic ingredients has changed over the years.

Here is a basic quiche recipe.

Ingredients

6-8 eggs

½ cup heavy cream

3 cloves roasted garlic

½ cup cooked ham chunks or bacon

1 sweet onion thinly sliced and sautéed

1 cup cooked potatoes in chunks 

½ cup white sharp cheddar cheese shredded

1 9” pie crust

Equipment

Large bowl

9” pie plate

Balloon whisk

Sheet Pan

Preheating 375

Preparation

Add eggs and cream to a bowl

Beat eggs until foamy

Add remaining ingredients

Add potatoes into bottom of pie shell 

Pour egg mixture into pie shell

Put shell on sheet pan and put in oven

Bake until center is set

For service

Cut and Enjoy

You can change the items in your filling and make it tasty for you.

Let's take a trip to the Caribbean Ox Tails, Rice and Peas with Fried Plantain

Game Day Foods: Spinach and Shrimp Dip

Football Season is here so that means plenty of finger foods to pass around for the game.

Let's start with spinach and shrimp.

#STEELERNATION

Cherry Cobbler with Homemade Whipped Cream

Cherry Cobbler with Homemade Whipped Cream

Sad to say cherry season is over for this year. However hopefully you took the time to pit and preserve them so you can make tasty treats out of them all year long.

Here is a delicious recipe. It’s simple to make and event better to eat.

Go with the fresh whip cream to really have a delicious dessert. Enjoy

Ingredients

For the cobbler

Filling:

5 cups tart red cherries, pitted

1 cup sugar

½ cup water

3 teaspoons cornstarch

For the crumble top:

1 cup flour

½ cup sugar

½ cup brown sugar

½ stick butter softened

Equipment

Large sauce pan

Large 8-10” baking dish

Rubber Gloves

Large mixing bowl

Preheating: 375⁰

Preparation

For filling

Add cornstarch to water and mix until dissolved

Add all filling ingredients into sauce pan

Simmer on low until thick

Stir constantly

Add to baking dish

For crumble

Add crumble ingredients into bowl except butter

Cut butter into cubes

Put on gloves

Put butter in bowl

Combine butter with other ingredients until it forms crumble top

Put crumble on top of filling

Bake for 30 min

For Whipped Cream

Ingredients

2 Cups Heavy Cream

3 tbsp 10X

1 tbsp vanilla extract

Equipment

Large Bowl

Med Bowl

Ice

Balloon Whisk

Preparation

Put Ice in med bowl

Put large bowl in med bowl

Add cream to large bowl

Whisk cream until it begins to thicken

Add vanilla and powered sugar

Continue to whisk until Stiff Peaks form

For Service

Spoon out cobbler

Add whip cream to top

Enjoy

Sunday Dinner Ideas: Spinach Mozzarella Smoked Sausage Chicken Roulade

Sunday Dinner Ideas.

Chicken breast can be transformed into just about anything with the right stuffing. Keep it simple and don’t over stuff the breast. It will take longer to cook if you do.

Shopping List

Serves 6

Boneless skinless chicken breast

Smoked sausage

Baby spinach leaves

Mozzarella cheese

Jasmine Rice

Ingredients

4 Boneless skinless chicken breast

1 lb Smoked sausage chopped

2 cups Baby spinach leaves

1 cup Mozzarella cheese

2 cups Jasmine Rice

4 cups water

2 tbsp dried thyme

2 tbsp dried oregano

2 garlic cloves chopped

4 pieces of bread cubed

½ cup chicken stock

4 cups seasoned bread crumbs

2 eggs

¼ cup water

2 packages of Sazón seasoning

Preparation

Pound chicken breast flat

Mix cubed bread, sausage, cheese, herbs and spices together

Add chicken stock to moisten mixture

Put mixture in center of chicken breast and roll

Mix together eggs Sazón and ¼ cup water

Roll chicken breast in egg wash

Roll breast in seasoned bread crumbs

Place on sheet pan

Bake at 350 for 30 minutes

Add 4 cups water to pot bring to boil

Add 2 cups rice and cover for 20 minutes

Cool on low heat

For Service

Remove chicken from oven slice and arrange on plate with rice

Enjoy 

Dinner: Pan Seared Center Cut Pork Chop, Parmesan and Herb Roasted Red Potatoes and Sauteed Vegetables

For recipes and more follow this blog.

Pomegranate Vinaigrette

Pomegranate Vinaigrette

Pomegranates are considered to be one of Natures Super fruits. In season from September to February they are very tasty but for some tricky to eat. Freeze your fresh pomegranates so the edible fruit can be easily extracted.

Ingredients:

1 cup 100% Pomegranate Juice

4 tbsp apple cider vinegar

¼ cup pomegranate fruit

2 tbsp dark brown sugar

2 cups Olive Oil

2 tbsp Fresh crack black pepper

Equipment

Large Bowl

Balloon Whisk

Mason jar

Preheating: None

Preparation

Add pomegranate juice, vinegar, brown sugar to bowl

Whisk together

Slowly add olive oil and whisk until combine

Add pomegranate fruit and pepper

Whisk together

Set aside for 20 min

Add to Mason jar

For Service

Shake and enjoy

The Classic Salmon Niçoise Salad

Salmon Niçoise Salad

This healthy and easy to prepare dish is loaded with flavor but won’t fill you up.

The Niçoise Salad 

Originally from the region in France known as Nice, the niçoise salad is traditionally made with tuna, greens, tomatoes, anchovies, black olives, capers, hardboiled eggs, green beans, and vinaigrette dressing.

Ingredients

1 Salmon Fillet

1 hardboiled egg

1 Roma Tomato

1 cup mixed greens

¼ lb string beans green 

½ cup homemade vinaigrette

¼ string beans white     

Salt & Pepper

Olive Oil             

Potatoes quartered

Thyme chopped             

Parsley chopped

¼ cup grated Parmesan cheese 

Equipment

Large bowl      

Medium Saute pan

Fish Spatula      

Small sauce pan

           

Preparation

Season Salmon with salt and pepper

Sear salmon in hot pan until line goes to center of fish

Turn fish and allow line to go up the other side of the fish

Set aside and drain

Quarter potatoes and boil in salt and pepper

Remove from water when soft but not mushy and drain and pat dry

Toss potatoes in thyme, parsley parmesan cheese and salt and pepper

Coat with olive oil and put on large sheet pan

Roast until fork tender then remove from oven

Blanch string beans in lightly salted water until tender (not soft)

Drain and and put in ice bath to stop cooking

Lightly coat with vinaigrette

Quarter the hardboiled egg lightly coat with vinaigrette

Quarter the tomato lightly coat with vinaigrette

Lightly coat mixed greens

For Service

Mound mixed greens on center of plate

Place salmon on top of greens

Arrange remaining ingredients around the outside of the plate

Enjoy

Banana Fritters with a Peanut Butter Mousse topped with Sweet Cream with a Salted Caramel Drizzle w recipe

Ingredients

1 egg

2 ripe bananas, coarsely chopped

3 ½ Cups Milk

1/2 tsp vanilla extract

2 cups self-raising flour

1 tsp Baking powder

½ cup sugar

¼ cup cocoa powder (optional)

Vegetable oil for deep-frying

  

Equipment

Large pot for frying

Stand or Hand Mixer

Large Spoon

Cooling Rack

Paper Towels

Rubber Spatula

Preparation

Slice bananas add to mixer

Add sugar to mixer

Beat until smooth about 2 min

Add flour, salt, baking, powder and cocoa powder to mixer

Mix until combined

Add milk slowly check consistency (pancake batter)

Scrap down bowl

Add one egg

Mix until incorporated

Check consistency if too thick add more milk

Heat oil to 350-360

Drop 2-3 heaping spoonfuls of batter into oil

Fry for 2 minutes on each side

Remove from oil with slotted spoon

Put on cooling rack to drain

For Peanut Butter Mousse

2 cups creamy peanut butter

3 cups Whipped Cream (1 cup for garnish)

½ cup powdered sugar

2 tbsp. vanilla

Put peanut butter into mixer and whip until soft

Fold in whipped cream

Chill until service

For service

Sprinkle powered sugar

Put mousse in center of plate

Add a cannel of whip cream or ice cream

Enjoy 

How to buy the FRESHEST Seafood

• Fresh fish NEVER smells like FISH.
• Fresh seafood smells like sea water.
• If it has a fishy smell it is not as fresh as it should be and you should not purchase it.

• Bright, Clear, Firm and Red
• Colors on fish should be bright and not dull or washed out. Even grays and blacks on fish should have a nice vibrant color.
• Eyes should be clear and not cloudy. This is a sign of freshness of the fish you are purchasing and the longer the fish is out of the water the cloudier the eyes will become.
• Flesh should be firm and spring back when pressed don with the finger. If the flesh does not bounce back the fish is starting to break down
• Gills on a fresh fish should be red or bright pink   

• When selecting live shellfish such as oysters, clams, and mussels here is a good rule of thumb.
• If you knock on the door and no one answers that means they are not at home. They are most likely not alive if the shell does not close or move when tapped. Select another one that is home.


• Live crabs and lobster legs should show leg movement.
• If they are coming out of a cooler they will be a bit slower than if they are coming out of water.
• Raw shrimp meat should be firm and have a mild odor.
• Shells can come in many colors: translucent with a grayish green, pinkish tan or light pink tint.
• Tiger shrimp look like guess… 
• Tigers but the color is a light blue tint with black stripes.

Don’t settle for anything less than the best looking seafood.

Ask your fish monger for what the freshest catch of the day is and they will be more than happy to help you make the right selection for your meal.

Homemade Mayonnaise & Tartar Sauces

Making sauces from scratch is not only easy to do but it allows you to create your own flavor profiles. Let’s take a look at some simple recipe bases that you can add your own twist to and make it fit your dish perfectly.

The start to any tartar sauce is a great mayonnaise base.

Mayonnaise is often referred to as the Mother of Cold Emulsified Sauces.

An emulsification takes place when two items in this case oil and egg yolks are bound together and made stable as not to separate.   

Homemade Mayonnaise

This recipe will yield 2 cups of mayonnaise

Ingredients

2 cups salad oil

2 egg yolks

½ cup lemon juice

1 tbsp. Dijon mustard

Salt & pepper to taste

Equipment

Balloon whisk

Large glass bowl

Preparation

Add mustard, egg yolk, salt and pepper to bowl

Whisk until yolks are pale yellow

Add 2 tbsp. of lemon juice

While whisking slowly drizzle in salad oil

Add 1 cup oil and then add remainder of lemon juice

Whisk in remaining oil until thick

Adjust seasoning

Refrigerate until ready for use

Now you have a base for many different tartar sauces 

Equipment

Large glass bowl

Rubber Spatula

Sesame Tartar Sauce

Ingredients

1 cup homemade mayo

2 tbsp. pure sesame oil  

2 tsp. sesame seeds

¼ cup sweet relish

Saffron Mayo

Ingredients

1 cup homemade mayo

1 tsp. of saffron powder

Spicy Remoulade

Ingredients

2 cups homemade mayo

8-10 gherkins chopped

2 tbsp. capers

2 tbsp. dried parsley

2 tbsp. dried chervil

2 tbsp. dried tarragon

1 tsp.  Cayenne pepper

Roasted Garlic and Thyme Tartar Sauce

Ingredients

2 cups homemade mayo

1 head roasted garlic

2 sprigs fresh thyme chopped

¼ cup sweet Indian relish

Cajun Spice Tartar Sauce

2 cups homemade mayo

4 tbsp. your favorite Cajun spice blend

¼ cup sweet Indian relish 

Ginger Bay Scallops with Sesame Rice

Here is a simple, sophisticated and healthy dish that packs a lot of flavor. Ginger is the key ingredient here so use it and enjoy the flavor and the results. Serve with your favorite vegetable and Enjoy

Ingredients

2 lbs bay scallops

4 cups white rice

1 bunch parsley chopped

½ cup sesame oil

8 cups water

3 cloves chopped garlic

¼ cup Chopped Ginger

Cayenne Pepper

Salt & Pepper

Equipment

Sauté pan

Medium sauce pan

2” ring mold or ramekin

Large bowl

Preheating: None

Preparation

Drain scallops and rinse

Put scallops in bowl

Add chopped ½ ginger

Add cayenne pepper

Boil water

Add sesame oil

Add rice to water cover and lower heat

Add parsley

Cook rice for 20 minutes

Remove from heat set aside

Heat Sauté pan

Add olive oil and remainder of chopped ginger

Add in scallops

Sauté scallops for 2 minutes

Remove from sauté pan

For service

Put ring mold in center of plate

Add rice to bottom of mold

Add scallops

Add rice to mold to complete

Add a few more scallops to top of mold

Drizzle sesame oil around molded items

Enjoy