Saturday, January 9, 2010

"I don't like scallops..."

"I don't like scallops." she said. "They taste like fish-flavored gum." I knew exactly what she was talking about as she went on to tell me her previous experiences ordering scallops at various restaurants. I do believe it's one of the highest culinary sins to serve someone a fishy, rubbery, overcooked scallop, especially when that person is paying restaurant prices. The worst part, however, was not that she had eaten so many poorly executed scallops, but that she had never actually tasted a properly prepared one. They shouldn't be fishy; a good scallop should smell fresh like the ocean. Nor should they be rubbery; this is what happens when these delicate bivalves get overcooked. At restaurants often the culprit is not the preparation of the scallop, but rather the time it spends under the heat lamp once prepared. So the more I thought about this the more it began to eat away at me. Finally, when I simply couldn't stand it any longer, I insisted that she join me for a Saturday lunch over at my place so that I could remedy this epicurean tragedy.

Seared Scallops and Fried Artichoke on Green Salad



Dressing
  • 2 Tbsp prepared sun-dried tomato pesto
  • 1/4 cup light olive oil
  • 1/4 cup red wine vinegar
  • 1/2 tsp Dijon mustard
  • 1/2 tsp granulated sugar
  • Salt and pepper to taste
 Fried Artichokes
  •  Vegetable oil for frying
  • 1 jar marinated artichoke hearts
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 heaping cup fresh breadcrumbs (you may substitute panko)
Scallops
  • 7 ea large scallops
  • Salt and pepper to taste
  • 3 Tbsp light olive oil or vegetable oil
Salad
  • 6-8 cups baby salad greens
  • 1 cup red onion, thinly sliced
  • 1/4 cup pine nuts, toasted
  • 3 strips cooked bacon, finely chopped
  • finely shredded Parmigiano-Reggiano (for garnish)
Combine all dressing ingredients except oil in a small bowl. Gradually whisk in the oil and season to taste with salt and pepper. Toss scallops with 2 Tbsp of the dressing as well as salt and pepper to taste and set aside. In a large bowl mix together salad ingredients, but do not add dressing until ready to serve.

Heat vegetable oil in a small sauce pan over medium heat until hot. Drain the artichoke hearts and toss with flour to coat, dip into the egg, then remove and press into the breadcrumbs. Fry in small batches until golden brown and crispy, then remove from oil and allow to drain on paper towels. Set aside.

To prepare scallops heat oil in a frying pan over high heat. Just as the oil begins to smoke gently place scallops in pan on their flat, circular sides. Cook for 2 minutes, or until the bottoms have become dark and well caramelized, then flip each scallop and cook for another 1-2 minutes (scallops should yeild to a gentle poke and should not feel rubbery to the touch). Once the scallops are finished this dish should be served immediately.

To serve, toss salad with dressing and plate, then top with fried artichokes and seared scallops. Garnish with Parmigiano-Reggiano.

Monday, January 4, 2010

Oh Boy!




Richard Oh, a California winemaker and self-proclaimed "all-around dude" has recently released his first distilled product: Ohzone. The liquor is best described by Richard himself, so here's an excerpt from his website: http://www.ohzonespirits.com/

"Made from first quality grapes via cold distillation, extraction and filtration, Ohzone is an entirely new category of spirit, so ask for it by name – it’s the only one of it’s kind. It’s not a vodka or gin or rum or tequila or brandy or moonshine or anything else out there…By itself, Ohzone tastes smooth and clean, with a hint of grape. And as the primary spirit in a never-ending, whirlwind tour of cocktails, infusions, culinary recipes – and in anything else the imagination may imagine – Ohzone transforms a spirit into the spiritual."

On my recent trip down to California I had the chance to give his new liquor a try at a small release party in Pacific Grove. He talks a big game, but the product surely speaks for itself. While Ohzone's mild nature will do just fine in familiar drinks like the cosmo or lemon drop, the sublte flavor lends itself much better to a more classic take on the cocktail that's becoming increasingly popular. I managed to get a bottle sent back up to Seattle for me to play around with. Give this one a try, if you're lucky enough to find a bottle of your own.


PomOhgranate Sour


  • 2  oz. Ohzone
  • 1 oz. homemade sour mix (recipe follows)
  • 1/2 oz. pomegranate juice
  • 1/2 oz. egg white
Fill shaker with ice and shake ingredients vigorously. Strain into a chilled cocktail glass. Garnish with a twist of lemon.

Homemade Sour Mix

Nothing ruins a good drink faster than a bad sour mix. There are several premade sour mixes on the market, but I have yet to find a national brand that does justice to a quality cocktail. This simple recipe is a much better option. It can be made in large batches and keeps in a refrigerator for at least two weeks. Don't bother with store bought juices here; just squeeze the fruits yourself. The end result will be well worth the extra effort.
  • 1 part granulated sugar
  • 1 part water
  • 1 part fresh lemon juice
  • 1 part fresh lime juice
Combine water and sugar in a pan over medium heat. Whisk constantly until water is simmering and sugar has disolved, doing your best not to let the mixture boil. Remove from heat and allow to cool in the refrigerator, then combine with fresh juices and store refrigerated in large bottles or jars.

Variations: If you don't care for (or for some reason can't find) pomegranate juice you can make the drink plain by omitting it and increasing the quantities of Ohzone and sour mix by 1/4 oz. Also, I've found that this cocktail works quite well with my homemade blackberry liqueur taking the place of the pomegranate juice. If you're really in a pinch you can use bottled sour mix instead of the homemade version, just don't tell anyone you got the recipe from me.