Monday, November 8, 2010

Slow Night, Good Bite

Haha the title of this entry is kinda silly but kinda true too so....notazoo!!

Saturday night was slow and uneventful. There was a slight little pop here and there but cetainly no where near a descent night(business-wise) In the kitchen I teamed up with Eric Hassard again to put out my special for the evening.

First I made a sweet corn sauce including truffle oil, cremini and cayenne. Then I took already pre-crisped and pulverized pancetta, a little panko, and mixed them together for a light breading. For my vegetable, try and guess what I used.....go ahead have a 50/50 chance.....thats right, asparagus!LOL While I was working on these things, eric made his own version of my sauce idea and I was glad he did. It turned out fantastic. Not too mild, not too sweet. He made a coconut curry lime sauce for my scallops.

I used our diver scallops and slightly breaded each side of each of them before setting into a hot pan of olive oil. I would have preferred canola but I work with what I'm givin(actually I bought the coconut milk at publix)lol. So after pan searing these on both sides I throw the pan(containing 3 large scallops- approximately 2 to 2 1/2 ounces a piece) into the oven at 400 degrees for about 2-3 minutes(maybe longer depending on a single persons preference).

I pan seared my asparagus with olive oil and salt n pepper, because if I didn't already say by now, I love it that way and other people do too!

I then took a hot 4 quart sauce pan with about a half cup of olive oil in it and dropped in about 1/2 cup of white small diced onion and caramelized them, then added 1 cup of minced cremini and 4 tbsp of white truffle oil, 1 cup of milk, 1/2 cup of sugar, 1/4 cup heavy cream, 2 tsp ginger, salt n pepper, and 2 tsp of ground cayenne pepper. I added 5 cups of fresh corn last to preserve it's crunch a little longer. It came out just as I thought it would and with the cayenne involved it gives you a swift little kick and then goes.

For my coconut, curry, lime sauce I was going to use coconut milk(1 cup), 2 tbsp of ground curry, 1 tbsp of cilantro, 1/2 oz lime juice or so, 2 cups sugar, 1/4 cup heavy cream and 1/2 cup of soy sauce. I believe Eric used garlic, ginger, coconut milk, coriander, lime juice, and curry...and maybe something else I cant remember. All I know is his came out great! It was a very flavorful, yet mild, accompaniment to the dish!

On one of our square plates I placed a heaping 1 once scoop of the corn salad into each corner of the plates leaving one corner open. I then placed two asparagus spears pointing from the base of each of the piles(in each corner) to the empty corner of the plate. I then placed 1 scallop on each of the three piles in the corners and we drizzled the coconut, curry lime sauce across the tops of the scallops. I must say we were very pleased with our outcome. Not only did the plate come out delicious as well as visually appealing, it sold very well for a really dead night with complements from some of the guests on how fantastic it was. Another job well done!!


  1. You know what would be great? If you start posting a picture of your creations! I would love to see your creations!

  2. I you can buy me a digital camera, trust me, I would love to take pictures.LOL This particular feature looked really great on the plate. I wish I had more vegetables to work with as well.

  3. I remember that special and it was delicious

  4. Yay Publix... You mentioned Publix. Lol

  5. Awe dude I gotta mention Publix. Publix is my favorite store ever. They are unmatched by their quality and service. Boars Head is actually responsible for getting me into Publix. Publix boars head subs bro!!