"Recipes from the Chef's Kitchen"

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Open Kitchen
Bistro, Catering, Cooking Classes,
Chef's Time Sharing Kitchens
7115 Leesburg Pike - Unit 107
Falls Church, Virginia

Jackson Yordon - Chief Culinary Instructor

 Steamed Bay Scallops
with White Wine, Butter, and Dill Broth

1)   2 cups Bay Scallops in Shell
2)   1 cup White Wine
3)   1 tbs. Butter
4)   ¼ cup chopped Tomatoes
5)   1 tsp. chopped fresh Dill

1)   Heat the wine in a sauté pan add butter and a pinch of salt.
2)   Bring to a boil and add the scallops.
3)   Cover with another a sauté pan and steam the scallops until the scallop
       shells open.
4)   Stir in the tomatoes and dill.
5)   Pour into a serving bowl.
6)   Serve with a nice piece of crusty bread.

 Seared Mako Shark
with Tomato and Fennel Ragout

1)   1 Fennel Head - sliced thin
2)   1 Sweet Onion - sliced thin
3)   1 cup White Wine
4)   1 yellow Tomato - small diced
5)   1 red Tomato - small diced
6)   1 Fillet Mako Shark
7)   White Balsamic Glaze (see recipe below)

1)   In a medium sauce pan, sauté the onion and fennel until golden.  Then
       deglaze with the white wine.
2)   Stir in the tomatoes and let simmer until tomatoes fall apart and ragout
3)   In a medium sauté pan over high heat, sear the shark until golden brown
       and cook until flesh is firm.

The White Balsamic Glaze
1)   2 cups White Balsamic Vinegar.
2)   2 Shallots
3)   3 tbs. Butter
4)   1/4 cup Heavy Cream

1)   Reduce the vinegar with the shallots until liquid is almost gone.
2)   Stir in the cream and the butter till mixture is emulsified.

Caramelized Pears
with Basil Puree

1)   2 ripe Pears - sliced thin
2)   2 tbs. Honey
3)   1 tbs. Sugar
4)   2 tbs. Basil Puree
5)   3 scoops Vanilla Ice Cream
6)   Caramel Sauce (optional)

1)   Sauté the pears until caramelized with the honey, sugar and basil puree.
2)   Finish in a 375 degree oven for 7 to 10 minutes.
3)   Serve the pears in a bowl topped with the ice cream and caramel sauce

Good Eating!!!