Saturday, July 23, 2011

Leche de Piñón for Scallops: 7.22.2011

1 qt half & half
2 cups pine nuts
1 Tbsp honey
2 tsp salt

- puree in blender and squeeze out through cheesecloth; adjust seasoning if necessary

Friday, July 22, 2011

Green Gazpacho for Scallops: 7.22.2011


1 cs green tomatoes, peeled and chopped
40 shishito peppers
5 granny smith apples, chopped
2 bunches scallions, chopped
4 ribs celery, peeled and chopped
8 garlic cloves
3/4 cup anise hyssop
1 bunch parsley, chopped
1/2 cup salt
1 qt olive oil
2 cups glucose syrup
1 cup sherry vinegar

- combine all ingredients in a large container and allow to macerate for one hour
- thoroughly puree in blender; stir well before each use