Seared Scallops with Tomato Fennel Jam

Seared Scallops with Tomato Fennel Jam

Chef Joel Gamoran’s Easy At-Home Recipe

Joel Gamoran, resident Chef from Sur La Table, shares his easy at-home recipe that will be sure to impress your dinner guests.

Ingredients:

·         1 pound cherry tomatoes, halved

·         1 medium minced garlic clove

·         1 fennel bulb, thinly sliced fronds reserved

·         1–inch piece size of ginger, peeled and grated

·         1/2 teaspoon minced serrano chili

·         1/4 cup raw sugar

·         1/2 teaspoon ground cumin

·         1/4 teaspoon ground cinnamon

·         1/2 teaspoon fennel seeds, crushed

·         1/4 cup good-quality tomato juice

·         Kosher salt and freshly ground black pepper

·         1 pound Sea Scallops, patted dry with paper towel

·         2 tablespoon unsalted butter

·         2 tablespoons vegetable or canola oil

·         Kosher salt and freshly ground black pepper

To prepare the jam:

1.       Place the cherry tomatoes, garlic, fennel, ginger, chili, sugar, cumin, cinnamon and fennel seeds in a small sauce pan and place on the stove over a moderate heat to cook, until the tomatoes just start to break down, about 5 minutes.

2.       Pour in the tomato juice and bring to a boil, then reduce the stove heat to a simmer.

3.       Allow the jam cook uncovered on a low heat until the mixture looks shiny and smooth, about 1 hour.

4.       Taste and season with salt and pepper and serve. Alternatively, the jam can be stored in the refrigerator for 5 days.

To cook the scallops:

1.       Place a nonstick pan on the stove over a medium high heat. Add the butter and oil until the butter is melted.

2.       Season the scallops with salt and pepper and carefully place he scallop into the pan.

3.       Sear the first side of the scallop until golden in color and crispy, about 3 minutes. Do not move the scallops as they will build a crust as they cook. Using tongs, flip the scallops and brown the other side for about 2-3 minutes.

4.       To serve: Place a heaped spoonful of the tomato jam onto a plate and top with scallops and sprinkle with reserved fennel frons. Serve with polenta, rice or roasted seasonal vegetables.

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Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1/2 bunch fresh sage, leaves finely chopped
• Kosher salt and freshly ground black pepper
• 2 large onions, finely chopped
• 1 loaf cornbread, cubed (about 6 cups)
• 1 large egg, lightly beaten
• 1/2 cup heavy cream
• 3 cups chicken stock
• 1 (12 to 14 pound) fresh turkey
• 1 cup pure maple syrup
• 1/4 cup hot water
• 8 strips smoked bacon
• 1/4 cup all-purpose flour
• 1/2 lemon, juiced

Directions

Preheat the oven to 350 degrees F and remove the top rack.

Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper.

In a saute pan, melt 4 tablespoons of the sage butter, add the onions, cook and stir for 15 minutes until soft and golden. Remove from heat. Put the cornbread in a large mixing bowl and scrape the sauteed onion mixture on top. Add the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy (about 1/2 cup.) Toss well to combine, season with salt and pepper.

Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Fill the bird with the cornbread stuffing without packing too tightly; cook the remaining stuffing separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and put into the oven.

Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit; use this to baste the turkey every 30 minutes. The turkey should take about 3 hours to cook (i.e. 15 to 20 minutes per pound.) If the legs or breast brown too quickly, cover with foil. About 2 hours into cooking, shingle the strips of bacon oven the turkey breast to cover; continue to roast and baste for another hour or so. The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when pricked with a knife.) Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat.

Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on medium-high heat. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. Whisk the flour into the drippings, stirring as it thickens to prevent lumps. Add the remaining chicken stock and bring to a simmer; season with salt and pepper and hit it with a squeeze of lemon juice to brighten the flavor. Simmer for 5 minutes and then strain to remove any particles. Serve the gravy with the maple-roasted turkey and cornbread stuffing.

Rene’s Quiche Lorraine

Rene’s Quiche Lorraine

1 ½ cups (6 oz) GRATED IMPORTED SWISS CHEESE

1 UNBAKED 9 INCH PASTRY SHELL            

3 EGGS

1 CUP HEAVY CREAM  Could use half and half or even skim milk

½ CUP MILD

½ TEASPOON SALT

¼ TEASPOON PEPPER

DASH CAYENNE

½ TEASPOON DRY MUSTARD

 

SPRINKLE CHEESE AND BACON IN PIE SHELLL

BEAT REMAINING INGREDIENTS TOGETHER

POUR INTO PIE SHELL

BAKE IN MODERATE OVEN 375 DEGREES FOR 45 MINUTES OR UNTIL FIRM AND BROWNED

CUT IN WEDGES AND SERVE HOT

MAKES 6 SERVINGS

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Baked Stuffed Shells

Recipe for 4 people:

4 pounds of Ricotta
4 eggs
Fresh chopped parsley
Parmesan cheese
Shredded mozzarella cheese
salt and pepper
Plain bread crumbs
Plain bread crumbs for texture
Spaghetti sauce

Mix Ricotta and eggs
Add chopped parsley and plain bread crumbs (for texture)
Mix in grated Parmesan cheese

Boil shells (after they are cooked line them on waxed paper so they don’t stick together)
Stuff the shells

Put sauce on the bottom of a 9x12 pan or Pyrex dish

Next put shells in baking dish
Layer of Mozzarella
Layer of sauce
Layer of Mozzarella

Last cover with aluminum foil so the shells don’t get hard

Bake approximately 25 minutes @ 350 degrees This is just an estimate so check them and decide for yourself.

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Brisket

Ingredients

• 2 tablespoons chili powder
• 2 tablespoons salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ground black pepper
• 1 tablespoon sugar
• 2 teaspoons dry mustard
• 1 bay leaf, crushed
• 4 pounds beef brisket, trimmed
• 1 1/2 cups beef stock

Directions

Preheat the oven to 350 degrees F.

Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.

Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

Sloppy Joe

Ingredients
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 1/4 pounds ground beef sirloin
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls, split, toasted, and lightly buttered
Garnish: sliced ripe tomatoes, pickles, Deviled Potato Salad, recipe follows
Directions
Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.

Cheese potatoes

Ingredients

Potatoes
Velveeta cheese
Sharp cheese (cheddar)
Milk
Flour
Butter

Peel and cube potatoes
Par boil potatoes (don’t overcook)

Make a white sauce
3 tablespoons of butter
3 tablespoons of flour
Over medium heat melt butter and then slowly stir in flour (it will be like a paste)
VERY slowly add I cup of milk I(if added too quickly it will be lumpy)

Cube or cut up cheese mostly Velveeta and some cheddar
Mix it into milk mixture
When cheese is melted add potatoes

Pour into greased baking dish

Cook at 350degrees maybe 45 minutes depending upon how soft the potatoes are and if mixture is bubbling

I think I cover then for most of the time so they do not dry out and then remove cover or foil and let brown

Meatballs

Ingredients
1/2 pound ground pork
1/2 pound ground lamb
1/2 pound ground round
5 ounces frozen spinach, thawed and drained thoroughly
1/2 cup finely grated Parmesan
1 whole egg
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 cup bread crumbs, divided
Directions
Preheat the oven to 400 degrees F.

In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.

Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.