Honeyed Soy for Scallops: 04.16.2010

2 1/2 cups soy sauce
1 jar (14.1oz) orange blossom honey
2 Tbsp olive oil
xanthan gum as needed

- whisk together all ingredients, adding x-gum as needed until you reach proper consistency
- strain through chinois

Potato Gratin for Steak au Poivre: 04.16.2010

4 gallons sliced potatoes, 1/4" thickness
salt, pepper and oil as needed
5 lbs grated cheddar or combination of cheddar and gruyere
6 spanish onions, sliced thin
3 cups shaved sopressata
1 bunch rosemary, minced
1 bunch thyme, minced
1/2 lb butter
1/2 cup oil
3 qts heavy cream
salt to taste

- toss potatoes with oil, salt and pepper and divide between roasting pans in a somewhat thin layer
- roast until just cooked; cool, combine and add cheese
- meanwhile sweat onions, sopressata and herbs in the butter and oil until soft; season as you go
- add cream and bring to a boil; remove from heat and allow to cool somewhat
- combine cream mixture with potatoes and cheese and divide between 3 hotel pans lined with parchment
- cover and bake 2 hours; chill overnight

Peruvian Dressing for Potato Salad: 04.16.2010

2 poached eggs
juice of 2 lemons
1 cup loosely packed cilantro leaves
2 Tbsp chopped mint
1 serrano chile, seeded and de-ribbed
1 Tbsp salt
1 1/2 cups grapeseed oil

- blend first six ingredients thoroughly
- then gradually incorporate oil while blender is running