Seared Scallops with Spanish Chorizo, Bomba Rice and tomato nage
U-8 Scallops 3 Ea
English Peas .5 Cup
Spanish Chorizo (small dice) .5 Cup
Roasted Red Pepper(small dice) ¼ Cup
Minced Shallot 1 tsp
Minced Garlic 1 tsp
White Wine ¼ cup
Chicken Stock 1 cup
Par Cooked Bomba Rice 2 Cups
Kosher Salt and White Pepper To Taste
Tomato Nage ¼ Cup
Procedure
1. In a small sauté pan over medium heat. heat .5 tbsp of vegetable oil until shimmering. Season the scallops with Kosher Salt and white pepper. Carefully place the scallops in the pan and sear until golden brown on one side (three to four minutes). Flip the scallops over and brown the other side. Remove from the pan and rest on a paper towel.
2. In a medium sauce pot sweat the shallot and garlic for one to two minutes on medium heat. Make sure not to brown. Add the chorizo and render out some of the fat. Add the red peppers and cook for another minute. Deglaze the pan with the white wine and cook until the wine is almost gone
3. Add the rice and about ¼ cup of the chicken stock and simmer until the rice has absorbed the stock. Check to see if the rice is al dente. If it is not add another ¼ cup of stock and continue cooking. Continue until the rice is cooked to your liking.
4. Season to taste with salt and white pepper.
5. Reheat the scallops in a 350 degree oven for 2 to 3 minutes or until hot.
6. To plate place the rice in the center of the plate and place the scallops at 12, 3 and 7 o'clock spoon the sauce around the rice.
Bomba Rice Risotto
Bomba Rice or other short
Grained rice such as Arborio 2 cups
Chicken stock 6 cups
Shallot minced 1 tbsp
White wine ½ cup
Veg. oil 3 tbsp
Procedure
1. Heat the chicken stock in a small pan.
2. In a sauce pan over medium heat add the oil and heat until shimmering. Add the rice and stir constantly until the rice begins to toast. Add the shallot and garlic and sweet for two minutes while stirring constantly.
3. Deglaze with the white wine and reduce until almost gone.
4. With a ladle add some of the chicken stock to the mixture while stirring constantly to keep the rice from sticking and burning.
5. When the stock is almost gone add more stock and keep stirring. Repeat the is until the rice is par cooked and has developed a sticky sauce. This is the starch releasing from the rice and it should almost look like oatmeal and the rice should still be a little firm. Put the mixture on a cookie sheet and cool down in the refrigerator.
Tomato Nage
Fennel (rough chopped) 1 head
Yellow Onion (rough chopped) 1 medium
Celery (rough chopped) 2 stalks
Garlic 2 cloves
Shallot (rough chopped) 2 oz.
Sweet Vermouth ½ cup
Clam Juice 1 cup
Roma Tomato( rough chopped) 4 ea
Procedure
1. In a medium sauce pot sweat the fennel, Onion, celery garlic, and shallot until translucent.
2. Deglaze with the vermouth and add the tomato. Cook the mixture until the tomatoes release their liquid. Add the clam juice and simmer for about half and hour.
3. Puree the mixture in a blender and run through a china cap. Ajust the seasoning with kosher salt and white pepper.
Steak Au Poivre and Frites
NY Strip 1 inch thick
Fresh cracked black pepper 3 tbsp
Kosher salt 1 tbsp
Butter 2 oz.
Brandy ½ cup
Heavy Cream ½ cup
Shallot minced 1 tbsp
Green pepper corn 1 tsp
Veal demi glace ½ cup
Procedure
1. Heat a saute pan and add the butter to the pan it should be hot enough for the milk solids to start browning.
2. Season the steak with the salt and press the black pepper into it to coat . use only as much as you want.
3. Place the steak in the pan and sear until a nice crust has formed ( about 3 to 4 minutes)
4. Turn the steak over and sear another 3 to 4 minutes for medium rare.
5. Rest the steak.
6. In athe hot pan add the shallot and green pepper corns and sweat for 30 seconds. Remove the pan from the heat and add the brandy. Put the pan back on the heat and reduce ¾ of the way and add the demi glace. Reduce by ¾. And the heavy cream and reduce until the sauce coats the back of a spoon.
7. Slice the steak and fan out on a plate and spoon the sauce over the steak.
For the French fries
Russet potato 2 each
Vegetable oil 2 quarts
Kosher Salt to taste
Black pepper to taste
Minced parsley 1 tsp
Procedure
1. In a large sauce pot heat the oil to 250 degrees. Use a thermometer to measure the temperature.
2. Cut the russet potato into long French fries. They can be as thick or thin as you want them.
3. Rinse the potatoes in warm water until the water runs clear( about three to four times).
4. Dry the potatoes in a paper towel. Blanch the frice in the oil for 4 minutes and place on a paper towel line cookie sheet and let cool.
5. Heat the oil up to 350 degrees and place the fries in the oil and cook until golden brown.
6. Pull from the oil and let the fries drain any excess oil off.
7. Season the fries with the salt and pepper to your liking and add the parsley and toss to incorporate. Place on the plate with the steak and enjoy.
