Tomato-Olive Stew for Scallops: 10.30.2009

1 cup olive oil
2 1/2 cups small diced red onion
1 cup small diced, peeled celery
4 cloves garlic, minced
2 Tbsp salt
1/4 tsp rosenthal pepperoncino

- sweat above ingredients, covered, for 10 minutes

Add:

8 cups minced tomato pulp from pio angelini
4 qts strained fresh tomato juice

- bring to boil, lower heat and stew for 45 minutes
- stir in 3 Tbsp powdered gelatin bloomed in 12 ounces cold water
- remove from heat, allow to cool, then add:

1/2 cup agridulce cabernet vinegr
2 cups chopped taggiasche olives
1 cup basil chiffonade

Smoky Saffron Mousse for Scallops: 10.30.2009

1 cup amontillado sherry
4 shallots, sliced thin
4 cloves garlic, smashed
2 tsp saffron
1 tsp turmeric
1 qt cream
4 tsp salt
4 tsp smoked paprika
1 1/2 cups falconero olive oil
1/2 tsp xanthan gum
1/2 tsp agar agar

- reduce first 5 ingredients until almost completely dry
- add cream and bring to a simmer; reduce heat and cook 10 minutes
- remove to blender, add remaining ingredients bit by bit to emulsify; keep warm

Mushroom Spumante for Scallops: 10.16.2009

2 cups juice from roasted mushrooms
1 tsp organic truffle oil
1/2 tsp soy lecithin powder
1/4 tsp xanthan gum

- heat ingredients together gently until emulsified
- using immersion blender, make bubbles. Whoopee!

Fresh Corn 'Polenta' for Halibut: 10.16.2009

2 qts shredded corn and its milk
1/4 lb Plugra
1 Tbsp salt
1 Tbsp sweet smoked paprika

- melt butter over low heat and add remaining ingredients
- raise heat and stir very often for 12 minutes; cool

Pumpkinseed Sauce for Halibut: 10.16.2009

6 jalapeños, charred, peeled, seeded and ribs removed, diced
1 large onion, sliced thin
1/4 cup olive oil
2 cups roasted/salted pumpkin seeds
1 cup roasted garlic cloves
6 cups chicken stock
3 cups packed pea tendrils
salt and pepper to taste

- sweat jalapeños and onions in olive oil until onions are soft
- add pumpkin seeds and garlic cloves and stir to coat; saute 5 minutes
- add stock and bring to a rolling boil; boil 5 minutes
- remove from heat, add pea tendrils and puree thoroughly in blender

Truffle Tomolive Aioli for Sole: 10.02.09

2 cups Pio's tomatoes, peeled, seeded and chopped
1 cup pitted taggiasche olives in oil
2 tbsp gremolata
1 tsp rinsed capers
1/2 tsp smoked paprika
fresh ground pepper
1 qt poached egg mayonnaise made with blanched lettuce, neutral oil and truffle oil

- process all ingredients but mayonnaise in robot coupe
- add mayonnaise and process until thoroughly blended

Caraway-Brown Butter Crumble for Scallops: 10.02.09

1/4 cup caraway seeds
2 Tbsp fine ground sel gris
1/2 tsp celery seed
1/2 lb Plugra
3 cups tapioca maltodextrin
1 cup fine ground panko

- grind caraway, salt and celery seed together
- dry-toast this mixture in a hot skillet for 1 minute, shaking often
- cut butter into five or six pieces and add to the caraway mixture in the skillet
- melt butter completely and continue to brown over medium-high heat five minutes
- strain through chinois into robot coupe
- with machine running pour in 2 cups maltodextrin and 1 cup panko
- remove from machine to a work bowl and using hands, incorporate remaining cup of maltodextrin
- chill completely and crumble into random small pieces

Deglaze for Scallops: 10.02.2009

1 1/2 gal water
750ml prosecco
1/2 cup banyuls vinegar
1 cup toasted onion
1 cup toasted garlic
1/2 cup sugar
1 bunch celery, chopped
1 handful thyme
1 handful rosemary
2 bay leaves

- combine all ingredients over medium-high heat and reduce by 1/3. Strain
- for scallops: sear on both sides, then deglaze with 2 oz liquid; reduce, mount with butter and glaze scallops
- remove to towels