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Wild Mushrooms, Truffles, Olive Oil, Balsamic Vinegar, Truffle Oil ...Provider of fresh specialty foods and ingredients to professional chefs and the home gourmet. Guest Chefs, gifts, recipes, newsletter. Read full post here. (c) Wild Porcini Sea SaltFusion - Wild Porcini Sea Salt - 3.5oz Jar. Wild Porcini Sea Salt: A delicious aroma of mushrooms ... to receive recipes and special offers on bath and gourmet sea salt Read full post here. (c) Recipes - A Scallop Trio A Scallop Trio A Chicago classic with a twist; Serves 6 2 Lbs. Scallops, fresh and trimmed of connective muscle and split if large 2 cloves Garlic, mashed 1/4 Lb. Unsalted Butter, softened 2 Tbsp. Fresh Parsley, chopped 1 Tsp. Fresh Chervil, chopped 2 Tbsp. Scallions, chopped 1 Tsp. Fresh Tarragon 1 1/8 Tsp. Kosher Salt 1/2 Tsp. Black pepper 1 pinch Ground Nutmeg 3/4 cup Fresh bread crumbs 1/2 cup Dry Sherry Peel the garlic and mash with a garlic press of mortar and pestle; work it into the butter. Gradually add the rest of the herbs and seasonings. Mix in the crumbs and sherry. Arrange the scallops in buttered individual casseroles and top with the mixture. Bake in a 475-degree oven for 8 - 10 minutes, or until thoroughly hot and bubbly. Set the casseroles in a shallow baking pan to catch any butter overflow. And then I wrote; PAN SEARED SCALLOPS WITH CHILI TOMATO WATER AND CILANTRO PESTO Serves 6 2 1/2 Lbs. Scallops, fresh and trimmed of connective muscle and split if large 1/4 cup Clarified Butter Kosher Salt and Pepper to taste Season the scallops with salt and pepper. Heat the butter in a heavy-bottomed skillet. Arrange the scallops in the pan, don't crowd them. Use two pans or sear them in batches, keeping the first batch warm in a low oven. Brown the scallops on one side only over high heat for about 2 minutes. Remove the scallops from the pan and place browned side up in a large soup plate. Ladle 1/4 cup of the warm chili tomato water over the fillets and top each with a spoonful of pesto. CHILI TOMATO WATER Enough for 6 portions 2 1/2 Lbs. Ripe Tomatoes, roughly chopped 3-4 medium Jalapeno or Serrano Peppers, roughly chopped 1 1/2 Tblsp. Kosher Salt Combine the peppers, tomato and salt in a large bowl. Drape several layers of cheesecloth in another large bowl. Pour the tomato chili mix into the cloth. Gather the ends and tie. Hang the bag over a collecting bowl in a cool place for about 24 hours. Squeeze the bag gently to extract most of the liquid. Discard the bag of tomatoes and peppers. Keep the water chilled until ready to use. Warm gently just before serving. CILANTRO PUMPKINSEED PESTO Makes about 1 1/2 cups 1 1/2 bunches Fresh parsley, washed 1 1/2 bunches Fresh cilantro, washed 1 clove Garlic, crushed 1 cup Pumpkinseeds, toasted Juice of 1 lemon 3/4 cup Good Olive Oil Kosher Salt and Pepper to taste Tear the parsley and cilantro into the bowl of a food processor. Add the garlic and pulse to chop the ingredients finer. Add the pumpkinseeds and let the machine run. Slowly add the oil until all used up. Add the lemon juice and season. The pesto can be made a few days ahead. Remove the pesto from the refrigerator about 2 hours before serving to warm to room temperature. And finally there was....... Scallop Pan Roast 4 oz. Scallops, trimmed etc. 1 Tbsp. Unsalted Butter 1/2 tsp. Minced Garlic 1 Tbsp. Cilantro, chopped 1 tsp. Fresh parsley, chopped 1/2 C. Diced Tomato 1/4 C. White wine 1 C. Heavy cream 1 tsp. Old Bay Seafood Seasoning 1/2 C. Clam Juice Saut? scallops in garlic and butter for 1 minute. Add cilantro, parsley and tomato. Saut? 1 minute more. Add wine, cream, clam juice, and seafood seasoning ; bring to a vigorous boil then serve immediately. Tobie began his career as part of a restaurant and tavern family in Chicago. As a student of liberal arts at Kendall College he discovered his calling in the restaurant industry. Leaving school before graduation, he accepted an apprenticeship under Chef John Snowden at Dumas Pere L?Ecole de la Cuisine Francais. The classic French apprenticeship prepared him for a career as Chef and consultant. Lettuce Entertain You Enterprises? re-opening of the legendary Pump Room in 1977 was his first project. Since then, he has used his creative talents working with restaurants all over the country. He currently resides in Minneapolis working with an active list of consulting projects including, The Sample Room, a renovation of an old bar to a modern eatery Ike?s Bar and Grill, classic dining in downtown Minneapolis, Monkey Dish Bar and Grill ; an outrageous fun concept in suburban Chicago among others. His articles have appeared in various local publications and he makes regular appearances on radio and TV. He is working on a book called ?IMPROV COOKING?.
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