Category: Chefs/Restaurants

Seared Scallops, Crispy Prosciutto, Smoky Chickpeas

Seared Scallops, Crispy Prosciutto, Smoky Chickpeas

Seared Sea Scallops, Crispy Prosciutto
Smoky Chickpeas with Spinach

The inspiration for this super dish comes from another Las Vegas restaurant, this time, Superfrico at The Cosmopolitan.

Their current menu serves roasted sea scallops with cannellini beans, smoked butter, and prosciutto. A past menu served the scallops with chickpeas, Calabrian chile, and kale. Here, with a nod to both the old and new menus, I heat the chickpeas with a smoked paprika butter, then add baby spinach to wilt.

The pan-seared buttery sea scallops have a rich, sweet flavor. Prosciutto brings savory salty notes and when cooked, it develops a delightful crunch while retaining its intense umami taste. Nutty, earthy, and slightly creamy chickpeas are paired with tender garlicky spinach where the paprika butter adds complexity, depth, and an alluring smokiness. It is one tasty Vegas-style dish that comes together in minutes with very little prep!

Superfrico Instagram: Scallops, Prosciutto, and Cannellini Beans
Superfrico Instagram: Scallops, Prosciutto, and Cannellini Beans

Seared Scallops, Crispy Prosciutto Recipe

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Wolfgang’s Carrot and Broccoli Rabe Terrine

Wolfgang's Carrot and Broccoli Rabe Terrine

Wolfgang’s Carrot and Broccoli Rabe
🥕🥦 Terrine 🥦🥕
Served with Savory Herb Sauce

Of his savory baked vegetable terrine, the Chef says,”It’s impressive and somewhat different.” With broad flavor appeal and a jaunty presentation, this Carrot and Broccoli Rabe Terrine is perfect for entertaining. And Wolfgang Puck sure knows a thing or two about entertaining. This year his catering company hosted Hollywood’s biggest after-party, the Academy Awards Governors Ball for the 30th year!

“To me, spending time in the kitchen should be effortless. It shouldn’t be complicated. It should be fun!” says Wolfgang on Facebook.

While the preparation of this terrine isn’t exactly effortless, it isn’t complicated, and the result is quite fun… Carrots, broccoli rabe, and cheddar are the primary flavors in this delightful layered loaf. Here, I add my umami-rich and creamy Savory Herb Sauce to complement the vegetables, adding another layer of flavors, texture, and herbaceousness.

Wolfgang's Carrot and Broccoli Rabe Terrine

Wolfgang’s Carrot and Broccoli Rabe Terrine Recipe

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Cottage Cheese Guacamole

Cottage Cheese Guacamole

🥑 Cottage Cheese Guacamole 🥑

Sitting at a bar in the M Resort Spa Casino in Las Vegas….I was playing video poker, waiting for my hair appointment in the spa. The engaging bartender was about to go on break. She told us what she brought for her lunch: Cottage Cheese Guacamole. Several of us were intrigued. And as sweet as she is, she offered us a taste of her lunch. She said that she grew up in Arizona, and this is how they always made their guacamole.

A few gamblers took her up on the offer. She brought out plastic spoons from behind the bar and gave them a taste. They all nodded, oh that’s good…

I graciously turned down the sample, but decided to try the idea at home, with my guacamole recipe paired with cultured cottage cheese.

Cottage Cheese Guacamole Recipe

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Shrimp Bisque with Old Bay Croutons

Shrimp Bisque with Old Bay Croutons

🦐 Shrimp Bisque with Old Bay Croutons 🦐
🌺  Creme Fraiche, Chives, Edible Flowers 🌺

Whereas my previous Shrimp Bisque was hearty and rustic, the texture of this one is smooth and elegant. It is the same hearty-style recipe inspired by Emeril Lagasse and Ina Garten but at the end I simply purée the soup with an immersion blender. And instead of garnishing with jumbo sautéed gulf shrimp, here I top the bisque with buttery homemade Old Bay croutons.  A swirl of crème fraîche, snipped chives, and sometimes an edible flower finish it off.

Shrimp Bisque with Old Bay Croutons

Shrimp Bisque and Old Bay Croutons Recipes

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Hearty-Style Shrimp Bisque Inspired by Emeril and Ina

Hearty-Style Shrimp Bisque Inspired by Emeril and Ina🦐 Hearty-Style Shrimp Bisque 🦐
Inspired by Emeril and Ina

With Emeril and Ina as inspiration, how could this Shrimp Bisque be anything short of fabulous?

Emeril Lagasse’s shrimp stock is robust and aromatic. In this recipe, another layer of depth is added by roasting the shrimp shells before making the stock. And not just any shrimp shells, but extra flavorful spot shrimp with some of their roe still attached. The result is a stock with a rich, deep color.

Ina Garten’s shrimp bisque is hearty and textured. She says in her video that she prefers a chunky-style to smooth, so she coarsely chops a shrimp and leek mixture flavored with both dry sherry and cognac in a food processor before adding it back to the creamy base.

Here, the bisque is garnished with extra-jumbo butterflied shrimp and complementary fresh thyme. Gulf shrimp aficionados are sure to be delighted…

Hearty-Style Shrimp Bisque Inspired by Emeril and Ina

Hearty-Style Shrimp Bisque Recipe

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