Oolong Scallop

Oolong TeaRecipe is courtesy of Chef Tre Ghoshal

Its components are: 1 U-10 Dry Sea Scallop cooked en sous vide, and then seared 2. an aromatic oolong broth 3. tobiko caviar 4. rice vermicelli 5. lychee sorbet 6. carrot-daikon ribbons dressed in yuzu 7. lemongrass espuma

 Dry Sea Scallop
 
1 ziploc vacuum sealed plastic bag
12 cups water
 
Prepare the water in a deep sauce pan, over a medium high flame and stabalize the temperature of the water to 155 degrees F (you will need to bring the flame down to very low once the desired temperature is achieved). Place the scallop in the platic bag, seal, and extract the air from the bag with the vacuum, umtil all the air is out and the bag is wrapped tightly over the scallop. Place the bag in the saucepan, the internal temperature of the water should go down to 148 degrees F.  Poach the scallop en sous vide for 25 minutes, being sure to adjust the flame slightly if needed in order to maintain the 148 degrees F temperature. Transfer the bag directly to an ice bath and allow the scallop to rest in the bath for atleast 10 minutes before searing.
 
Oolong Broth
 
12 cups water
6 bags tazo Chinese Oolong Tea
2 stalks lemongrass cut in half
5 T sliced ginger root
2 leaves Japanese shiso leaf cut cheffanoide
1/8 cup low sodium soy sauce
4 T granulated sugar
 
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Salmon Three Ways

 
Recipe courtesy of Chef Tre Ghoshal from Market Restaurant in Montclair.
Pan Seared Salmon
 
1 8 ounce filet of Salmon
 
2 T blended oil
1 6 oz. filet of salmon
salt and pepper to taste
 
Preheat an oven to 350 degrees F.
Place a medium size saute pan over a medium flame for one minute to conduct heat. Add the oil, spread around the pan, and sear the salmon and season the filet with salt and pepper. Transfer the pan to oven for 7-8 minutes.
 
White Bean Saute
 
2 T blended oil
1 t choppped garlic
10 individual strands of sliced red onion
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Tuscan Seafood Chowder

Recipe courtesy of Chef Ryan DePersio, owner of Bar Cara and Fascino.

Ingredients:
1 cup mirepoix (small dice of carrots, onions, celery)
¼ cup of small dice of fennel
½ cup of diced potatoes
1 Tbsp chopped garlic
¼ cup of bail julienne
6 Little Neck Clams
6 P.E.I. Mussels
4 Black Tiger Shrimp
¼ cup Peekytoe Crab meat
1 cup white wine
1 cup brandy
½ cup heavy cream
½ tsp paprika
½ tsp cumin

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Oyster and Sausage Stuffing


Recipe courtesy of Chef Michael Carrino, owner of Restaurant Passionne in Montclair, NJ.

Ingredients
4 cups stale bread cut into small pieces, or stuffing croutons
2 Tbls vegetable oil
¼ cup Andouille sausage cut small
½ cup chopped oysters
¼ cup carrot small dice
½ cup white onion cut small
6 cups turkey stock
Salt and black pepper to taste
1 Tbls fresh herbs

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