Sunday, September 27, 2009

Our version of Surf and Turf weekend

We didn't have much to do and we were bored so what did we decide to do? Well, we decided to go to the fancy butcher in Wellesley and then the fancy fish store next to the fancy butcher. We ended up with sweetbreads, fois gras and some killer scallops. Ok, now it is time to go home and cook!

First off we started with the fois gras.

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Who would have thunk that a piece that small would be 20.00? So we just decided to pan sear it and leave it at that. I made Mr Food do this since I could just see me getting distracted (which I have a tendency to do if I don't like the song on my iPod that is playing and I was sorta drinking a Manhattan)

Manhattan

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I didn't like the fois gras because I just am finding out that I don't like fois gras. Dr Food said that it was killer.

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Next were the sweetbreads. If you don't know what they are you can look here. Ooooh they were good. Don't knock it unless you have tried it.

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This recipe is great!

Then there were the scallops on a bed of gingered leeks

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The scallops were MY favorite

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So tonight is a dinner in Boston that is 7 courses by 7 famous chefs from the Boston area. Proceeds go to "Share Our Strength". I bought the dinner for Dr Food's birthday dinner.

We will start the diet tomorrow.

Sea Scallops with Fresh Ginger
from "The Complete Robuchon

1 1/2 Tbl butter
2 leeks, whites washed well in warm water and cut into sticks 2" long, 2 green leek leaves washed and sliced into strips
Salt
White pepper
1 1/2 ounce peeled fresh gingerroot
5 shallots, peeled and minced
1/2 C dry vermouth
1 bouquet garn (2 sprigs thyme, 5 stems parsley, and 5 celery leaves, wrapped and tied in a green leek leaf)
2C creme fraiche
8 large shucked sea scallops
1 tsp neutral oil

Melt 1/2 tbl butter in a small saucepan over low heat. Add the leek whites and cook for 3 minuts, stirring with a wooden spoon; do not allow them to color. Season with pinches of salt and 1 pinch of pepper and set aside.

Cut away one-fourth of the ginger, Peel this small piece and slice it into filaments 1/8 inch thick. Bring 2 cups water to a boil in a small saucepan. Boil the shredded ginger for 1 minute and then rinse under cold runing water for 30 seconds. Drain and set aside. Rinse the saucepan.

Melt 1/2 tbl butter in a small saucepan over low heat. When it foams, cook the the shallots for 3 minutes over low heat, stirring; do not allow them to olor. Add the leek greens and cook 2 minutes more.k Add the vermouth, bouquet garni, and the remaining chunk of ginger. Cook 3 minutes more. Add the creme fraiche, bring to a boil, and then lower the heat and simmer them for 10 minutes. Pass through a fine strainer into the other small saucepan and stir in 1/2 tlb butter. Season with a pinch of salt and a dash of pepper and stir in the blanched ginger strips.

Spread the leeks on a platter and cover with ginger sauce.

Rinse and dry scallop meat. Place the scallops on a work surface. Cut each scallop in 2 horizontally (WE DID NOT DO THIS).
Heat the oil in a large skillet. Sear the scallop for 1 minute on each side. Season with a pinch of salt and a dash of pepper and arrange on top of the leeks.

So, if you also want the sweetbread recipe you can email me. I am not posting it because I don't think that many people will really want to try it. They were incredible though.

3 comments:

  1. ah, th eold I didn't get a picture of that ruse..clever! Looks great! Whatta treat.

    ReplyDelete
  2. I was thinking that maybe the sweetbreads were not quite right and that maybe we should make them again this weekend just to make sure we did it correctly. :)

    What do you say? Can we have the sweetbreads again.........pleeeaaasse!!!!!!

    Dr. Food

    ReplyDelete
  3. I was thinking that maybe the sweetbreads were not quite right and that maybe we should make them again this weekend just to make sure we did it correctly. :)

    What do you say? Can we have the sweetbreads again.........pleeeaaasse!!!!!!

    Dr. Food

    ReplyDelete