Monday, January 6, 2014

Cooking Demo- Seared Scallops with Roasted Corn Relish and Avocado Crema, and Sweet Potato Risotto Cakes with Seared Duck Breast and Shallot Jam

I had the pleasure of conducting a cooking demonstration for premium season ticket holders of the Minnesota Wild with Chef Jason Steidle of Levy restaurants. We demonstrated two recipes in front of a live audience, and had such a blast cooking and talking about food in front of a friendly crowd. Enjoy these delicious recipes and watch the video.  

Seared Scallops with Roasted Corn Relish and Avocado Crema
Tender scallops topped with fresh salsa and cool creamy avocado.
Serves 12
Roasted Corn Relish
Corn                                  2 cups
Red onion, small dice          ¼ cup
Red pepper, small dice        ¼ cup
Yellow pepper, small dice     ¼ cup
Roma tomato, small dice     ¼ cup
Olive oil                             ¼ cup
Rice wine vinegar               2 Tbl
Lime juice                          2 Tbl
Honey                                1 Tbl
Chili powder                       ½ Tbl
Coriander                           ½ tsp
Garlic, minced                     1 Tbl
Cilantro, chopped                ¼ cup
Parsley, chopped                 ¼ cup
Salt                                    1 tsp
Black pepper                      ½ tsp
Avocado Crema
Avocado, pureed                 ½ avocado
Sour cream                         1 ¼ cup
Cilantro                              1 ½ Tbl
Lime juice                           1 Tbl
Lime zest                            ¼ lime
Salt                                    pinch
Scallops                             30 pcs (depending on size)
Salt                                    to taste
Pepper                                to taste
Olive oil                              ¼ cup
Make the relish and avocado cream ahead of time. 
For the Roasted Corn Relish: Start with a little bit of oil in a pan, roasting the corn until some kernels start to brown. Add all other ingredients and stir to incorporate. Set aside to cool.
For the Avocado Cream:  Puree the avocado pulp and mix in all other ingredients until incorporated. Refrigerate until ready to use.
Scallops: Season your scallops with salt and pepper and get your pan nice and hot. Add your oil and sear each side of the scallop until it is golden brown. Cook just until the scallop starts to firm up, taking care not to overcook. You want the scallop to just be done, even with the smallest bit of clearness in the middle, that’s OK. If overcooked they will get rubbery.
Place scallops on a plate to serve and quickly heat a portion of the corn relish until warm. Top scallops with a small bit of relish and a little of the avocado cream.

Sweet Potato and Sour Cherry Risotto Cakes with Seared Duck Breast and Spiced Shallot Jam
Flavorful sour cherries and creamy sweet potatoes in pan-seared risotto cakes with duck breast and sweet and spicy shallot jam.
Makes 12-15 cakes
Risotto Cakes
Yellow onion, small dice         1/2 cups
Butter                                     1 Tbl
White wine                            1/3 cup
Arborio Rice                             2 cups
Vegetable Stock                       1 qt
Sweet potato, cooked/ pureed  1 cup
Kosher salt                             ½ Tbl
Black pepper                           ¼ tsp
Marjoram, fresh or dried           ½ Tbl
Parmesan cheese                   1/3 cup
Dried cherries, minced              ½ cup
Spiced Shallot Jam
Butter                                     2 Tbl
Shallots or red onion, minced   ½ cup
Sugar                                     ¾ cup
Cider vinegar                         1 ½ cup
Thyme, picked and chopped    2 sprigs
Cinnamon                                pinch
Nutmeg                                   pinch
Duck Breast
Duck Breast                         4 breasts
Salt                                     to taste
Pepper                                 to taste

Make the risotto and shallot jam ahead of time. 

To make the Risotto:  Sauté the onions in butter until translucent. Add the risotto and stir until toasty. Over medium heat, pour in white wine and slowly begin to add the vegetable stock in increments stirring after each addition. Do not add stock until the previous pour is absorbed into the rice. Season with salt and pepper and add the pureed sweet potatoes. After the last addition of stock, add marjoram, parmesan cheese and dried cherries. When the risotto is nice and creamy, pour into a greased baking pan or two to cool. The size of the pan will depend upon the height you want you cakes to be.
To make the Shallot Jam:
Sauté shallots in the butter over medium-low heat until they are soft. Add in the sugar and cook until combined. Pour in the vinegar and cook for another 5 minutes before adding the rest of the ingredients, continue cooking until syrupy and the mixture resembles a loose jam. You should have a little over ½ cup of jam. Set aside to cool.

To put it all together:  Preheat your oven to 350 degrees. Take your pan of risotto and cut out cakes with a knife or a ring mold. Over medium-high heat, sear the cakes in a small amount of oil until brown on both sides. Place in the oven for 5-10 minutes until the cakes are hot throughout.

Score your duck breast in a crisscross pattern on the fat side cutting just down to the meat. Season with salt and pepper. Start a pan over medium heat and place your breasts in the pan. You will want to render some of the fat off of the breast before turning up the heat to medium high to crisp the fat. Take care when turning the duck breasts to sear the other side as there may be a good bit of grease in the pan from the skin side of the breast. Reduce heat slightly and cook until medium (or whatever degree of doneness you prefer).

Let duck rest for a few minute and remove your cakes from the oven. Thinly slice your duck (1 breast should top 3-4 cakes) and serve on top of risotto cake. Finish with a bit of shallot jam on top.

No comments:

Post a Comment