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Ingredients: 6 yukon potatoes; peeled and boiled 4793/5000 Cup(s) heavy cream 81/169 Cup(s) butter 2 Tablespoon(s) sambal 1 orange 1 ruby grapefruit 1 lime 1 carrot; cut in small dice 1 stalks celery; chopped 1 Tablespoon(s) shallot; minced 1/2 onion; cut into small dice 1/3 Cup(s) chardonnay 2 stick butter; cut into small pcs 1 red pepper; roasted, diced 1 green pepper; roasted, diced 1 Tablespoon(s) dark chili powder 1/4 Teaspoon(s) cayenne 326/625 Ounce(s) brown sugar 1 Teaspoon(s) cumin 4/23 Ounce(s) salt 1/2 Teaspoon(s) pepper 869/10000 Ounce(s) sugar 20 jumbo scallops 2 Tablespoon(s) clarified butter 16 1/8 inch slices pancetta; baked until crisp 4 sprigs oregano; torn into large pcs Directions: Whipped potatoes brightened with sambal -- a chili-based sauce -- serve as a base for scallops which are dipped in a spicy southwestern blend and seared. Pancetta, Italian bacon, is served with the scallops. The dish is drawn together by a citrus-beurre blanc sauce. To prepare the potatoes: In the bowl of an electric mixer fitted with a paddle attachment, whip the potatoes, cream, and butter together. Season with salt and pepper. Add the sambal and whip together. Set aside; keep warm. To make the sauce: Remove all the rind from each of the citrus fruits and cut the segments out of the membrane. Save the membrane portion of the orange; discard the others. Cut each of the grapefruit segments in half. Set aside. Melt the butter in a medium saute pan or skillet over medium-high heat. Add the carrot, celery, shallot, and onion and reduce the heat to medium. Cook until the vegetables are softened, 3 to 4 minutes. Add the wine and stir up the juices from the bottom. Cook until the liquid is reduced to 1 tablespoon. Reduce the heat to low. Lift the pan and add 4 to 6 pieces of cold butter, whisking to blend. Squeeze the juice from the reserved orange membrane into the pan. Return the pan to the heat and continue adding the butter, a piece or two at a time, whisking constantly. The sauce will lighten as the butter is incorporated. Work the pan on and off the heat to adjust the temperature so that the butter does not melt and break the sauce; if you see yellow streaks of butter in the pan, quickly take the pan off the heat and whisk in several pieces of cold butter until the sauce combines again. When all the butter has been added, strain the sauce through a fine-meshed sieve. Fold in the diced peppers and citrus segments. Set aside and keep warm. Beurre blanc keeps well in an insulated container. To prepare the scallops: Combine the sauce ingredients. Press each end of the scallops in the mixture. Put half the clarified butter in a large saute pan or skillet and sear half the scallops for about 1 minute; turn over and sear for another minute. Remove and set aside. Repeat with the remaining scallops. Cooking in batches gives each scallop more room in the pan; if the scallops are crowded and touch, they will stew more than sear. Warm the pancetta discs in the same pan. Remove and drain on paper towels. To serve: Pipe a crescent of sambal potatoes slightly to one side on each plate. Spoon sauce and citrus around the rounded side of the potatoes. Overlapping the potatoes slightly, place five scallops along the rounded side of each mound of potatoes. Stand a pancetta disc between each scallop. Place bits of oregano sprigs at the centers of the potato crescents.
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Fill the tops of the core cavities with Baked curried lentils In a 5 to 6 quart pan, combine oil, onions, and garlic; stir over high heat until onions are tinged with brown, about 8 minutes. Stir in curry powder. Add broth and bring to a boil. Sort and discard debris from lentils. Rinse lentils, drain, and a Baked macaroni and cheese Optional: chopped onions and peppers; microwave until tender. Cut bread into cubes. Cook pasta according to package directions. Drain and rinse. In a saucepan over medium heat, melt butter. Blend in flour, salt and pepper; gradually stir in milk. Cook, st 1981 world champ butterfield stageline chili Brown onions, and beef in oil. Stir in garlic, pork, chiles, cumin, oregano, salt, dry mustard, tomato sauce, tomatoes, tequila, beer, chili powder and bouillon cubes. Bring to boil then reduce heat and simmer 2-3 hours. Stir occasionally. Do not Philly cheesy chili dipc Spread cream cheese on bottom of microwaveable pie plate; top with chili and cheddar cheese. Microwave on high 45 seconds to 1 minute or until cheddar cheese is melted. Sprinkle with cilantro. Serve with assorted crackers. Brie baked with applies and cranberries Use Toasted French Bread or Crackers for Serving ? Preheat oven to 350°F. Coarsely chop apple. Combine apple, almonds, cranberries, brown sugar, and cinnamon and mix gently. Stir in butter just until ingredients are moistened. ? Cut Brie in half horizo Wild salmon baked whole in sea salt Make the Salsa Verde: Place herbs on cutting board. Using a mezzaluna or large chefs knife, roughly chop herbs. Place in large bowl. Using mezzaluna or chef's knife, roughly chop capers and anchovies together and add to bowl with herbs. Add mustard a Sliced baked potatoes from fred goslin ...to prepare... 1) If the potatoe's skins are tough, peel them otherwise just scrub and rince them... Then cut them into thin slices being careful not to slice all of the way through... Put them in a baking dish, and fan them slightly... 2