where the image is meant to titillate and inspire the cook
Welcome to the Evelyn Dawn Memorial Library, where librarian Mrs. Love is holding her annual Appreciation Luncheon for Parent Volunteers to thank them for their energy, support, dedication, and enthusiasm in helping maintain the library throughout the school year.
Continue reading “Annual Library Luncheon & Mrs. Love’s Black-Eyed Pea Squash Salad”
Charred Baby Octopus, Lemons, Baby Heirloom Tomatoes, Chili Peppers
Mixed Lettuces, Lemon Oregano Dressing
Just a few ingredients result in a smashing summer salad. Charred baby octopuses are the star, supported by hot cherry tomatoes that burst in the mouth. Blistered chili peppers satisfy the craving for hot weather piquancy. It all comes together with a lemony dressing flavored with oregano and garlic. Gorgeous colors, interesting textures, bold flavors. This salad makes a great addition to any summer buffet.
Par-boil the octopodes ahead of time, then this salad can be prepared in just a few minutes on a hot barbecue. A grill basket makes cooking a snap!
Exotic. Smoky. Charred. Lemony.
BBQ OYSTERS – KOREAN STYLE
Gochujang Butter, Kimchi, Scallion
Let’s not pretend that these BBQ oysters will appeal to everyone. But surprisingly, those who said they were not fans of bivalve molluscs nor fermented cabbage found themselves enjoying several of the Korean Style Oysters hot off the grill. At a recent party, we served Fanny Bay Pacific Oysters boldly dressed with Korean flavors – a spicy rich gochujang butter, complex kimchi, and fresh scallion. And paired with cold Hite lager to get the party has started!
Continue reading “BBQ Oysters – Gochujang Butter, Kimchi, Scallion”
Le Pique-Nique
Poached Duck Foie Gras au Torchon
Pistachio Crust, Pickled Bing Cherries, Lemon Curd
Lavender Fleur de Sel, Pink Peppercorns
Arugula & Mint Salad, French Baguette
“The great thing about foie gras is that it’s foie gras…
You don’t have to do anything to it. It’s a luxury on its own,
and your job is to try to make it show what it really is.”
— Thomas Keller
What is served cold and completely overindulgent? Poached Duck Foie Gras au Torchon.
A whole lobe of duck liver is wrapped in the same muslin torchon in which it had been poached.
Torchon means “dish towel” in French,
and is the perfect vehicle for transporting foie gras to le pique-nique.
Simply remove the torchon and slice the foie gras into discs, then roll the edges in pistachio nuts.
Scallop “Banh Mi” Sliders
Grilled Jumbo Sea Scallop on a Mini Crescent Bun
Pickled Carrot, Radish, and Red Onion
Fresh Cucumber, Jalapeño, and Cilantro
Sriracha Mayonnaise
The original idea was to grill some gorgeous scallops and build a petite sandwich in the style of the super-popular Vietnamese Banh Mi. My dilemma was how to make a scallop slider with the correct balance of bread-to-scallop. Slider buns or rolls can readily be purchased at the supermarket or bakery. But those buns are still way too big to fit a single sea scallop. After many phone calls to my friends (bakers and chefs), I decided to try manipulating Pillsbury® Refrigerated Crescent Dinner Rolls. Baking from scratch was not an option, as I was teaching a Cooking Class highlighting grilling (not baking). And it was important that the participants be able to easily re-create all the dishes.
I unwound the individual rolls, cut the dough in half, then reshaped and baked it for 12 minutes. Voila! The result: perfect scallop-sized buns. Just before serving, the mini buns were sliced, both sides of the interior brushed with a bit of butter, then toasted.
Dry pack, wild caught Atlantic sea scallops have a sweet, rich buttery taste. They contain no preservatives or additives and do not ooze liquid during the cooking process, unlike wet scallops that have been soaked in a phosphate solution. The scallops are simply tossed in olive oil with a bit of sea salt and fresh ground pepper, then grilled on the BBQ using a grill pan over high heat for about 2 to 3 minutes per side. Simple, smoky, and sumptuous!