Make sauce by blending last 7 ingredients.
A very elegant, visually stunning and extremely delicious way to please your family and friends. In less than 30 minutes…really.
2-3 large mushrooms per person (stems carefully removed)
1 lb of scallops, chopped slightly into pieces.
One large shallot, chopped fine
Sea salt and Fresh ground pepper
Butter and extra-virgin olive oil
1/2 of a orange sweet pepper, half diced, half of it cut into slivers
2 slices of bacon, pre-cooked and chopped
Place one tablespoon each of oil and butter and heat over a low to medium fire in a large skillet. Add chopped shallot and pepper. Cook, stirring occasionally until slightly browned. Remove from heat and place in a bowl in a warmed oven. Add mushrooms to the same pan with one more tablespoon each of oil and butter, cooking over low to medium heat. Brown both sides, about 8 minutes total time. Remove and place on a warm platter. Place scallops in the same pan with the remaining juice from the mushrooms. Add a pinch of salt and pepper and cook over a high heat, stirring occasionally. Remove from pan after 2 minutes and place in the center of the mushrooms. Top with the shallot and peppers and pan juices from the scallops. Top with diced bacon. Garnish plate with pepper slivers. Voila!!
With grilling season just beginning, I love to take eggplant tossed with herbs and extra-virgin olive oil and combine it with a grilled sausage of choice. Great fresh flavors. See for yourself….
Two medium eggplant or 2 lbs of mixed Japanese eggplant.
3/4 cup of extra-vigin olive oil
1 1/2 tablespoon of Herbs de Province
1 tablespoon of Sea salt and one of fresh cracked pepper
Juice and jest of one lemon
1 1/2 lbs of fresh sausage ( I used linguica – a spicy type found commonly in the Boston area)
Slice eggplant into thick strips as seen in my pictures and coat with oil, herbs, salt and pepper in a large bowl.
Grill over a nice hot charcoal fire in a stainless steel wire basket, adding the sausage to the grill 5 minutes into the cooking time of the eggplant. Toss the eggplant occasionally to grill evenly. Remove when the eggplant is nicely charred and tender. Add more seasoning if necessary to the eggplant as well a a splash of extra-virgin olive oil and lemon. Toss well and top with grilled sausage.
Asparagus season is here!!! And so is the grilling season. Put the two together and pair it with a fig cream sauce and this is going to blow you away. Asparagus was a vegetable used much and often in the French restaurants of my family, and I eat it often with fond memories still. Figs are quite popular in French cuisine and in today’s fast-paced lifestyle I will use a nice fig butter made by several companies (I use Trader Joe’s) instead of trying to find fresh figs and making my own. Kind of like having a prep chef at your disposal!
2 lbs of fresh asparagus, last 1/2 inch of end trimmed.
Coarse sea salt and fresh cracked pepper
1/4 cup of extra virgin olive oil
2 tablespoons of Herbs De Province
1 cup of sour cream
3/4 cup of heavy cream
1/4 cup of Fig Butter (found at Trader Joe’s as well as other high end food purveyors)
Mix all of the ingredients for the sauce well in a small saucier pot and place over the lowest flame setting on the back right (sauce) burner, stirring occasionally.
Mix the asparagus in a large bowl with the oil, salt, pepper and herbs.
Grill over a hot charcoal fire in a stainless steel wire grill pan, stirring occasionally until slightly crunchy and slightly charred.
Serve with sauce as a side dish or a main lunch dish with a nice white wine!