Category: Stylish Entertaining

An Elegant Little Starter: Scallop & Melted Leek Pasta

scallop, melted leek pasta, elegant first course, valentine's day appetizer

Pan-Seared Sea Scallop over Melted Leek Pasta
Lemon Creme Fraiche, Caviar, Celery & Garlic-Chive Flower Garnish

An opalescent sea scallop sits atop a dreamy melted leek angel hair pasta. Glossy black caviar and lemony cream fraiche adorn the scallop. Pretty white garlic chive blossoms and pale green celery leaves finish the dish.

These dry pack, wild caught, Atlantic sea scallops retail for well over $20/lb. U10 sea scallops are the largest available and have a sweet, rich buttery taste. They contain no preservatives or additives and will not ooze liquid during the cooking process, unlike wet scallops that have been soaked in a phosphate solution. Dry scallops caramelize naturally during cooking to a gorgeous golden brown crust. Though definitely not inexpensive, this luxurious dish can be made for just over $3 per plate by using black lumpfish caviar rather than the more extravagant sturgeon varieties. Black lumpfish caviar is clean and crunchy with a pronounced salty sea flavor.

Continue reading “An Elegant Little Starter: Scallop & Melted Leek Pasta”

Salted Caramel Brown Sugar Pots de Creme

salted caramel

Salted Caramel Brown Sugar Pots de Creme

christmas table setting
Our Christmas Table & Fire in the Hearth

Merry Christmas Friends! I brought this petite dessert, Salted Caramel Brown Sugar Pots de Creme, to a holiday party the other night. They travel well and received rave reviews too. It’s amazing how a handful of everyday ingredients can easily be turned into a sublime little treat:  sugar, cream, milk, egg, vanilla, salt.

Continue reading “Salted Caramel Brown Sugar Pots de Creme”

BBQ Oysters, Sriracha Butter

bbq oysters sriracha butter
BBQ Oysters with Sriracha Butter
(Another Thanksgiving Tradition)

bbq oysters

This year’s oyster selection:

Blue Point ~ An exceptional Atlantic oyster from Long Island with a crisp texture, gorgeous salinity and hints of celery.

Malaspina ~ a sweet,  mild Pacific oyster from British Columbia with a distinct watermelon-rind aroma and creamy-white flesh.

Luna ~ a Pacific oyster with delicate meats from Southern California with flavors of crisp melon and a salty cold finish.

Continue reading “BBQ Oysters, Sriracha Butter”

Turkey Gangnam Style

turkey gangnam style
a fresh 22 pounder ~ raised in open air and sunshine

gangnam style turkey image
My “Gangnam Style” recipe for cooking a turkey:
1. Loosely stuff the cavities with roughly chopped onions, carrots, and celery, lots of butter and salt and pepper.
2. Rub the entire outside of the bird with soft butter and salt and pepper.
3. Put more roughly chopped onions, carrots and celery in the bottom of the roasting pan with enough turkey or chicken stock so that the pan does not dry out.
4. Roast at 325° for a total of about 4 to 5  hours. Leave the bird alone, don’t baste, don’t cover, just “do nothing” and then marvel at the beautiful bird when it reaches 165 degree internal temperature. Use a remote thermometer to monitor the temperature.
5. Remove from oven and let it rest.
6. Have a Skin Party and do the Horse-Riding Dance.

I believe the secret is to start with a great turkey. This is a fresh Diestel Turkey Ranch Premium Range Grown Broad Breasted Young Hen Turkey.

Continue reading “Turkey Gangnam Style”