Pan Seared Scallops with Herb Butter Sauce (serves 2-3 people with 3 scallops each)

              For the scallops:
1 lb. dry large sea scallops
1 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper

                For the sauce: 

3 Tbs. unsalted butter, cut into six  pieces
2 Tbs. finely diced shallot (1 medium shallot)
1/4 cup dry white vermouth or dry white wine
1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
1/4 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
2 to 3 lemon wedges for serving

Tip: Be sure to have all your ingredients prepped for the sauce (shallots diced, herbs chopped) before you begin searing the scallops

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Remove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed). If you feel any grit on the scallops, rinse them under cold water. Pat the scallops dry with paper towels; surface moisture impedes browning.

Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, if using, and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.

Return the pan to medium heat. Add a piece of the butter (1/2 Tbs.) and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the vermouth or wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.

Served this over herbed rice.

****Thank you Molly Stevens from Fine Cooking for the recipe****

Stuffed Eggplant with Shrimp & Chorizo

Only in Ixtapa

Eggplant Stuffed with Shrimp & Chorizo

INGREDIENTS:

• 1 Med Eggplant Cut in half lengthwise, then make criss-cross markings to allow removal
• ½ med onion, chopped
• 2 TBS chorizo chopped (optional, but gives it a nice kick)
• 1 med sized Portobello mushroom, chopped
• 10-12 medium shrimp – peeled, deveined and chopped
• 1/8 cup chopped fresh basil
• Salt, pepper, garlic seasoning, some red pepper flakes..whatever you want!
• 2 cloves garlic, chopped
• 1/2 to 1 cup white wine (good stuff, that you would drink yourself!!)
• 1-2 TBS bread crumbs
• 1/2 cup grated Parmesan cheese
• ½ cup Monterey Jack cheese, grated

Directions

1. Preheat oven to 350 degrees.  Scoop out the flesh of the eggplant, chop, and reserve. Coat shells with olive oil, and season with salt and pepper; and put in oven on top shelf to soften shells
2. Heat 2 TBS olive oil in a large, deep skillet over medium high heat. Sauté minced garlic and then add onion and cook for 1-2 mins.  Then add chopped Chorizo and cook another 2-3 mins. Stir in the reserved chopped eggplant and chopped mushroom. Season with salt and pepper. Pour in wine, and cook 5 minutes.  TAKE EGGPLANT SHELLS OUT OF OVEN.
3. Next add chopped shrimp and cook 1-2 mins.  Add breadcrumbs if too moist, a little at a time.
4.  Stuff mixture into eggplant shells, and sprinkle top with Parmesan cheese and then Monterey Cheese and put back in oven
5. Bake in preheated oven for 15-20 minutes, or until eggplant is tender.
6. Then ENJOY!!!

*****Thank you, once again, All-Recipes for the guidance of this recipe!!!*****

Lobster Newburg a la Delmonico in NY

INGREDIENTS:

4 lobster tails

1/2 stick unsalted butter

1/4 c dry sherry divided into 1/8c

1/4 c brandy divided into 1/8 c

2 c half & half

1/4 teaspoon freshly grated nutmeg

cayenne to taste

4 large egg yolks, beaten well

1 package Pepperidge Farm Frozen Puff Pastry Shells (6 shells)

DIRECTIONS:

Bake the puff pastry shells according to package directions. Set aside.

Into a large kettle of boiling salted water plunge the lobsters tails, and boil them, covered, for 8 minutes from the time the water returns to a boil or steam them…choice is yours! Transfer the lobsters with tongs to a cutting board and let them cool until they can be handled. Halve the lobsters length-wise along the undersides, remove the meat from the tails, discarding the bodies, and cut it into 1/2″ pieces.

In a heavy saucepan cook the lobster meat in the butter over moderate heat, stirring occasionally, for 2 minutes, add 2 tablespoons of the Sherry and 3 tablespoons of the brandy, and cook the mixture, stirring, for 2 minutes. Transfer the lobster meat with a slotted spoon to a bowl. Add the cream to the Sherry mixture and boil the mixture until it is reduced to about 1 cup. Reduce the heat to low and stir in the remaining 1 teaspoon Sherry, the remaining 1 teaspoon brandy, the nutmeg, the cayenne, and salt to taste.

Whisk in the yolks, cook the mixture, whisking constantly, until it registers 140° on a deep-fat thermometer, and cook it, whisking, for 3 minutes more. Stir in the lobster meat and serve the lobster Newburg in, over and around the baked shells.

Rack of Lamb on the Bar-B-Que

Rack of Lamb in Mustard Crust

* 2 racks of lamb (at least 7-8 ribs)
* Coarse salt & pepper
* 3 cups dried bread crumbs
* ¼ c minced fresh parsley
* 1 TBS chopped fresh rosemary
* 3 minced garlic cloves (or 2 TBS from the jar)
* 1 TBS paprika
* 1 tsp dried oregano
* 2TBS parmesan cheese
* 1-1 ½ cups grainy or Dijon-style mustard
* EVOO in a spray bottle

1. Set up grill for indirect grilling (light 2 of the 3 sides and preheat, leaving the middle one off)
2. Generously season the lamb racks on all sides with salt & pepper
3. Place bread crumbs, parsley, rosemary, garlic, paprika & oregano in a baking dish and stir to mix.  Spread the mustard ALL OVER the meaty parts of the racks, using a spatula.  Then, dredge the lamb into the crumb mixture to coat on all sides with the crumb mixture.  Make sure the meat is evenly covered and sprinkle some of the crumbs and pat them with your fingers.
4. SPRAY the lamb on all sides with the EVOO
5. When ready to cook, place the racks in the center or over the burner that is NOT on “meat side up” for 25-35 mins (for medium rare) and if using a meat thermometer, it should register about 145 degrees.  Tent the ribs with aluminum foil to keep them from burning.
6. When done, transfer to a cutting board and let it rest for 3-4 mins then cut and serve.

Spicy Steak Soft Tacos

Take the spicy Mexican spices and “cool” it down with raisins & allspice!  I see you shaking your head, but trust me…you will love the flavor!!!!

INGREDIENTS:

• 2- 6oz flat iron or 12 oz flank steak seasoned with S & P
• 1/2 C bottled red peppers, sliced thinly
• 1 cup of canned diced tomatoes w/green chilies
• 1/2 c raisins
• 2 TBS tomato paste
• 1 tsp chipolte in adobo
• 1 TBS ground cumin
• 1 tsp allspice
• 4 flour tortillas
• Chopped fresh cilantro
• Sour Cream

DIRECTIONS:

1.     Preheat grill, season steak

2.     Mix  diced tomatoes, raisins, tomato paste, cumin, allspice, chipotle in bowl, put aside

3.     Saute red peppers in skillet

4.     Add tomato mixture to skillet, mix and put on low

5.     Grill steak 2-3 minutes on each side for medium rare…

6.     Bring in steak, slice thinly across the grain and add to tomato mixture

7.     Grill or microwave the tortillas and then load them up with mixture

8.     Add feta or cheddar or whatever cheese you have lying around

9.     Put a dollop of sour cream and some fresh cilantro

And then “GO AT IT”!!!! Don’t forget the napkins!!!!!!!!

*****Thank you Bon Appetit for your recipe and the ability to “doctor” it!!!

Mushroom Wellington

Mushroom Wellington

Shopping List or what you will need:

• 2 large Portobello Mushrooms 5-6” wide
• 1 leek/1 shallot
• Minced garlic in jar
• 1 pkg Button Mushrooms
• 1 pkg Shiitake Mushrooms
• 1 bag (4 oz) chopped walnuts
• 4-5 oz blue cheese
• Dijon Mustard
• Fresh thyme/fresh chives (tho dry is fine too)
• 1 pkg frozen puff pastry sheet (Pepperidge Farm) thawed
• Parchment paper/baking sheet
• 1 pkg baby spinach
• 1 pkg Arugula
• 1 ripe pear
• 1 red grapefruit
• Champagne or white wine vinegar
• Shaved parmesan cheese
• 1 egg scrambled with 1 TBS water.

*** And a good couple of hours to put this together…along with some nice music and maybe a nice glass of wine!!!!*** This will take time, but if you are organized and follow my lead, it will be EASY!!!

PREP

• Toast ½ c chopped walnuts and put aside
• Cover a baking sheet with parchment paper & put aside.

PORTOBELLO MUSHROOMS

• 2 large Portobello mushrooms cleaned, stems & gills removed
• 2 tsp Dijon mustard
• 1 tsp chopped fresh thyme

FILLING/SAUTE

• ½ c minced leeks
• 2 TBS minced garlic from the jar
• 1 ½ TBS olive oil
• 1 cup  each stemmed &minced button mushrooms AND shiitake mushrooms
• ½ c toasted  chopped walnuts
• 2 TBS minced fresh chives
• 1 tsp Dijon Mustard
• 1 tsp fresh chopped thyme

WELLINGTON:

• 4 TBS  Blue Cheese
• 1 sheet  frozen puff pastry, thawed (8.65 oz)
• 1 egg, beaten with 1 TBS water

DIRECTIONS:

1.         Gather EVERYTHING together and put on the counter

2.         READ THE DIRECTIONS….then read them again!!!!

3.         Preheat the oven to 425 degrees and line baking sheet with parchment paper

BRUSH: each Portobello, gill side UP, with the mixture of mustard, thyme, salt & pepper and roast in oven until slightly brown, about 20 mins and USE A TIMER!!!

SAUTE: leeks, shallots & garlic in olive oil in skillet over med-high heat until softened, 2-3 minutes.  Add minced button & shiitake mushrooms; cook until liquid is evaporated and mixture is soft. About 6-7 mins.

STIR: in walnuts, chives & 1 tsp Dijon mustard, 1 tsp thyme, S&P..and YES, you can taste this!!!!

SPRINKLE: 2 TBS blue cheese on each roasted Portobello mushroom then divide the sauté filling and put on top of cheese.

CUT: two 5-inch rounds ( I used a bowl) from the puff pastry (be sure it is thawed) and roll out on floured surface to about 8-10 inches in diameter. Place the stuffed mushroom in center of each round then fold the pastry edges inward, leaving a small opening at the top.  Brush each wellington with the egg wash, put back on the parchment paper and put back in oven and cook at 350 degrees until pastry is golden and puffed.  About 15-20 mins…USE  A TIMER!

Take out, let cool and then cut with a serrated knife.  Drizzle some heated blue cheese on top and voila~!!!!!!! Serve with a nice spinach salad. (go to WWW.chefboyrd2.com) for the recipe and MANY more!!!

***Thank you Cuisine at Home for the recipe*****