Our October 2020 Chef of the Month has shared the ultimate mouthwatering recipe: Pan Seared Scallops with a Barrow’s Ginger Reduction and Micro Green Medley. This scallop recipe is simple to make and the ginger reduction adds a nice explosion of flavor. Add a microgreen salad for a finishing twist!
Ingredients
12 large scallops
Extra virgin olive oil
½ cup Barrow’s Intense Ginger Liqueur
1 clove garlic, minced
1 Tbs. butter
1/2 lb. micro greens
Directions
In a sauté pan, heat 3 tablespoons of extra virgin olive oil.
Dry the scallops and gently place in hot oil, quickly browning the scallops on both sides. Place to the side of the pan and reserve.
Add ginger liqueur carefully, and add minced garlic.
Let reduce, adding butter until it’s the consistency of syrup.
Place scallops on micro greens and top with the ginger glaze.
Our October 2020 Chef of the Month, Chef Eddie G., is sharing his delicious Pan Seared Local Tuna Recipe with a Sautee Garlic and Chardonnay Broccolini and Honey Soy Reduction. This tuna steak recipe is one of the many examples of Chef Eddie G. incorporating local ingredients to create his fantastic dishes. Find the recipe below!
Ingredients
8 oz. center cut tuna
sesame seeds
salt & pepper
1 bunch broccolini
4 garlic cloves, minced
1/4 cup olive oil
5 Tbs unsalted butter
1/2 tsp freshly ground pepper
1/2 cup Chardonnay or other dry white wine
1 cup soy sauce
1 cup honey
Freshly mashed potatoes
Directions
Tuna Directions
Season the tuna with salt and pepper.
Crust the tuna with the sesame seeds.
Coat a sauté pan with olive oil and sear the tuna, 30 seconds on each side, and put aside to reserve.
Broccolini Directions
Blanch broccolini. Sauté garlic in butter until fragrant.
Add white wine, salt and pepper to taste.
Add broccolini to pan and coat with sauce
Honey Soy Reduction
In a small pot, combine soy sauce and honey.
Reduce until it’s the consistency of syrup.
Serving
Slice tuna
Serve over mashed potatoes and garnish with honey soy reduction.
Scallops, Shrimp and Seafood broth – that’s what we call a delectable mixture of flavors and delicious food! Chef Ro, our September 2020 Chef of the Month‘s Blackened Sea Scallop and Shrimp Recipe, with an exceptional focus on the Seafood broth, is a mouthwatering seafood recipe that you’ll be craving.
Ingredients
7 1/2 stick butter
¾ cup olive oil
5 shallots, finely diced
3 cloves garlic, minced
14 cups white wine
2 qt Seafood Broth (reduce)
Scallops
Shrimp
1 tbsp. saffron
¼ c chopped fresh parsley leaves
Salt and freshly ground black pepper
Directions
Heat the butter and olive oil in a large pot over medium heat.
Add the shallots and garlic and cooked until softened, about 4 minutes.
Add the wine and saffron.
Cook the scallops and shrimp and season. Toss into butter & coat with sauce.
Add and reduce seafood broth and season with salt and pepper, to taste. Finish with fresh herbs.
Give it a good stir, cover the pot, serve with crostini bread, scallops and shrimp.
A juicy piece of seared chicken goes a long way. Chef Roshara, our September Chef of the Month, has provided her French Cut chicken recipe. Her use of fresh ingredients and seasoning make it a succulent dish you’ll crave and love.
Ingredients
6 tbsp Kosher Salt
3 tbsp Black pepper
2 tbsp Turmeric
3 bunches Rosemary chopped
¼ C Dried basil
5 tbsp dried oregano
4 tbsp Paprika
1 ½ tbsp cayenne
Directions
Marinate the chicken with the ingredients.
Let the chicken rest at room temperature after marinating.
Using a skillet, sear the chicken skin-side down until it’s nice and golden.
We’re in for a treat – our September Chef of the Month has shared her Jerk Short Ribs recipe, which she famously served at the James Beard House! The key to the mouth-watering dish? The marinade!
Ingredients
1 green onion, finely chopped
2 Spanish onions sliced
1 Habanero/Scotch Bonnets
Canola oil
2 garlic cloves
1 ½ C brown sugar smoked
4 TB smoked paprika
4 tsp fresh thyme
4 tsp fresh bay leaf
4 tsp ground coriander
2 tsp chili powder
1 tsp each allspice, cinnamon, ground cloves, cumin, nutmeg, ground black pepper
3 tsp salt
1 tsp lime juice
2 TB Worcestershire
Directions
Combine everything in a blender or mortar and pestle and make a paste.
Use the paste as a marinade and marinate the short ribs for 24 hours. Put the ribs in a covered container and refrigerate for those 24 hours.
Ever wake up feeling a bit…crabby? Luckily, Chef Brazil’s Crab Fritter Recipe is the crabby solution to a crabby situation (pun intended). Light, delicious and simple to make, you can find his recipe below!
Ingredients
8 oz crab meat
1 cup flour
1 tsp baking powder
2 eggs (slightly beaten)
1 tsp old bay or Cajun seasoning
tbsp fresh chopped parsley
Directions
Mix all ingredients together except crab meat.
Fold in crab meat and set in fridge for an hour.
Scoop into 1 to 2 oz size balls.
Set in fridge for 30 minutes.
Fry each crab ball in pre-heated 350 degree oil and add in mixed ingredients.
A tender piece of salmon with a sweet honey glaze – that’s cooking done right! Chef Brazil’s Honey Glazed Salmon recipe is melt-in-your-mouth good, takes just a few minutes of prep, is easy to make and it’s healthy! Kudos to our August Chef of the Month for sharing this with us.
Ingredients
6 salmon filets (5 to 6 oz portions, skin off)
Kosher salt and freshly ground black pepper, as needed
1/4 Cup honey
1/2 Cup olive oil
Zest of 1 lime, plus juice from lime
2 Tbsp chopped garlic
Directions
1. Preheat broiler on High. 2. Season each salmon filet with salt and pepper. 3. In a bowl, mix remaining ingredients until incorporated. Spoon or brush each salmon filet with sauce mix. Let marinate for 10 minutes. 4. Place into oven on sheet tray lined with foil or parchment paper and Broil until completely cooked through and caramelized on top of filet. It’ll take about 8-12 Minutes, depending on desired level. Ovens may vary.
A staple, delicious dish, grilled lamb chops are a fantastic way to showcase your culinary talents (while satisfying your taste-buds). Our August Chef of the Month, Brazil Murphy, has shared his delectable Grilled Lamb Chops recipe. Top off this fantastic dish with his Mint Gremolata drizzle.
(Serves 4)
Ingredients
(12) 2 to 3 oz portioned rib lamb chops (the number depends on size of the chops and size of your appetite).
1 cup chopped fresh mint
1 cup chopped fresh Italian parsley
3 cloves garlic
1/2 cup extra-virgin olive oil , plus extra for cooking the lamb
1/3 cup lemon juice
Salt
Freshly ground black pepper
Directions
Make the gremolata by blending the mint, parsley, garlic, 1/2 cup olive oil, and lemon juice in a food processor or blender until the texture of coarse pesto, scraping down the sides as needed.
To cook Lamb Chops: pre heat grill to a medium temperature.
Season Lamb Chops with salt and pepper on both sides. Grill for 4 to 5 minutes per side for a medium rare temperature.
Let Lamb sit off grill for 5 minutes. Serve with a dollop of gremolata on top of each piece.
Summer couldn’t be a more perfect time to try Chef Jameel‘s Red Wine and Chocolate Milk Braised Short Ribs recipe. Packed with savory ingredients and a delectable burst of flavor, these specialty short ribs will be the dish you’ll crave all summer! Find the recipe below.
Ingredients
8 beef short ribs
2 carrots (rough chop)
½ celery stalk
4 garlic cloves
2 onions (rough chop)
2 thyme (fresh sprigs)
2 oregano (fresh sprigs)
4 cups beef stock
1 TBS tomato paste
1 bottle of dry red wine
4 cups chocolate milk
Directions
Heat the oil in a large saute pan over high heat, season the ribs aggressively with salt and pepper and dredge in flour.
Fry the ribs in small batches, add oil as needed. 2-5 mins per batch, place the rest of the ribs in a separate pan.
Cut down your heat in the same pan, add your onions, celery, carrots and garlic.
Cook on low for 1-3 mins.
Deglaze the pan with red wine.
Scrape the bottom of the pan, add beef stock and let it come to a boil.
Add chocolate milk and add the short ribs to the pan.
Wrap tightly and cook in the oven at 275 degrees for 2.5 hours.
A traditional Southern dish, Shrimp and Grits is hands-down one of the tastiest comfort foods we’ve had. Our July Chef of the Month, Jameel Chambers has shared with us his go-to Shrimp and Grits Recipe. It’s simple to make and a guaranteed crowd-pleaser. Find it below!
Ingredients
1 cup grits
1 cup milk
1 cup water
4 TBS butter
1 tsp chopped garlic
16 oz shrimp
Kosher salt, to taste
Black pepper, to taste
Paprika, to taste
½ cup sweet chili
Directions
Bring milk and water to a boil, reduce heat and add grits. Stir frequently to prevent clumping.
Add butter, stir in well and let simmer for 10 minutes.
Heat up a medium saute pan with oil.
Season the shrimp with salt,pepper and paprika.
Add shrimp to the hot pan until bright red then glaze the pan with sweet chili.
