Serves 4


1 pound dry sea scallops, about 12
4 tablespoons olive oil
Kosher salt
Freshly ground black pepper

Remove the small side muscle from the scallops and rinse with cold
water and thoroughly dry.

Add the oil to a 12 to 14-inch saute pan on high heat. Salt and pepper
the scallops. Once the oil begins to smoke, add the scallops.

Do not let the scallops touch each other.

Sear the scallops for 1 1/2 minutes on each side.

The scallops should have a 1/4-inch golden crust on each side while
still being translucent and soft in the center.

Careful to watch them and to turn them, they burn quick!


And to the Scallop Recipe I forgot!

Haricot Verts

1/2 lb of Fresh Haricot Verts
Salt
Water

Boil in a medium sauce pan, your water and salt.

Quickly drop the beans into the boiling water, allowing them to boil for about 25 seconds.

Remove quickly and drop them in a cold ice bath to retain color and crunch.

• 1 1/2 raw cleaned and deveined shrimp
• 8 ounces andouille sausage
• 4 chicken thighs
• 2 tablespoons butter
• 1/2 cup chopped onion
• 1/4 cup green pepper
• 2 cloves garlic, minced
• 1/4 cup chopped celery
• 2 cups canned tomatoes chopped, drain and reserve liquid
• 1 cup raw rice
• 3 bay leaves
• 1 cup water including tomato liquid
• salt, cayenne pepper

Saute onion, green pepper, celery, garlic in melted butter. Add shrimp and sausage fry about 5 minutes. Cook chicken. Stir in tomatoes, cook 30 minutes. Add seasonings and liquid. Cook rice. Serve jambalaya over rice.

Best Choco Chip Ever

Ingredients:

1/4 pound(115g) butter
1/2 cup(1 dL) dark brown sugar
1/2 cup(100g) granulated sugar
1 egg
3/4 teaspoon vanilla
1 1/8 cups(155g) flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup(1 dL) chopped nuts
1 cup(1/4L, 6 ounces)semisweet chocolate chips


Preheat the oven to 375 degrees(190C) and grease some cookie sheets. Cream the butter, then gradually add the two sugars, beating until light and smooth. Beat in the egg and vanilla. Mix the flour, salt, and baking soda together and add it to the first mixture, blending well. Stir in the nuts and the chocolate chips. Drop by teaspoonfuls onto the cookie sheets about 1 inch apart and bake for 8-10 minutes or until lightly browned. About 50 cookies.Chocolate Chip Oatmeal Cookies: Use 1/2 cup uncooked oatmeal instead of the chopped nuts.

Someone posted this on The Chopping Block web sight.....and I thought it was a great recipe to start this thread.
So, did you post this?

INSALATA CAPRESE
By Chef Dean & Della Ventura

Ingredients
4 to 6- Fresh vine-ripened tomatoes
2lbs. salted Fresh Mozzarella (try to find a good Italian specialty store that makes their own, it will be a little more expensive but well worth it)
¼ cup Roasted red peppers (Julienned)
¼ cup finely chopped fresh oregano
¼ cup fresh chiffonade of basil
Extra virgin olive oil (It is important to use a good olive oil. I like to use Costa Dei Rosmarini)
Sea salt
Fresh cracked pepper

Slice the tomatoes into ¼ inch slices and arrange on a plate (about 4-6 slices per person)
Gently salt and pepper each tomato slice and top with a pinch of oregano (be sure to evenly spread oregano so every bite gets just enough. Fresh oregano is very strong and a little goes a long way)
Slice fresh mozzarella into ¼ inch slices (1 slice per tomato) and place on top of tomato slices.
Top the mozzarella with the chiffonade of basil and julienne roasted red peppers (remember not to use too much of each)
Drizzle the extra virgin olive oil over the top and serve immediately!

Ingredients

2 Racks of Lamb with bones frenched (ask butcher to do this)
10 large sprigs of Fresh Rosemary
1 Tbsp. olive oil
Salt and pepper

Remove the leaves from 6 sprigs of rosemary and finely chop.
Season the lamb with salt and pepper.
Generously rub the fat cap with the olive oil and the chopped rosemary.
Place the lamb (seasoned side down) in a cold sauté pan over high heat and allow the meat to sear.
When the fat cap is crispy brown, flip the lamb and place in a preheated 350° oven and cook until desired temperature (115° to 120° center temp. for medium-rare).
Cut 2-3 chops per person and garnish with the remaining rosemary. Serve with your favorite Potato and Vegetable

Ingredients

20 Jumbo Shrimp with shells on
¼ cup Old Bay Seasoning
4 Quarts of water
1 16oz. can or jar of good chili sauce
6oz. Horseradish
1 clove of garlic (minced)
10 lemons
Salt and pepper

Cocktail Sauce:
Juice 6 of the lemons.
Mix the lemon juice, chili sauce, horseradish and garlic together.
Add salt and pepper to taste.

Put the water and Old Bay Seasoning in a large pot and bring to a boil.
Drop the shrimp in and cook until done (about 3-4 minutes).
Strain the shrimp and place them in an ice bath to stop the cooking.
When the shrimp is chilled, remove the shell being careful to leave the tails on (this is better for presentation).
Slice the shrimp down the back and remove the vein. Be sure to rinse allof the vein out of the shrimp.
Arrange on a platter with the sauce in a small bowl or cup and garnish with lemon wedges from the remaining lemons.

1 Zucchini
1 Yellow Squash
1 Red Bell Pepper
1 Green Bell Pepper
1 Md. Eggplant
8 Cherry Tomatoes
1 tablespoon olive oil
Salt and Pepper to taste
For two people use about 1/2 box of the Freshest pasta you can find,
if not use the dry stuff!!!

Sauce
1 tablespoon butter
Fresh Lemon Juice
1/3 Cup White Wine

Begin by boiling the water for your pasta. Then add your pasta! Duh

Cut the vegetables approximately the same size for cooking times.
Heat the oil over medium heat.
Add all of the vegetables excluding the eggplant and cherry tomatoes.
Saute' over medium heat for about 2 minutes or until you want to take them off.
Add the Eggplant and the tomatoes about mid way through the cooking process.
Salt and pepper to taste.
This vege dish can vary depending upon the season and the freshness of
the vegetables!!! Keep it Fresh and Seasonal

In a separate sauce pan
Melt your butter and season to taste with salt and pepper
Add your freshly squeezed lemon juice along with your white wine
Bring to just a boil and remove from heat.
This is a light sauce and should be kept that way!
Serves 2 or 1 hungry person

Ingredients: (serves 4 - 6)

- 2 to 3 chickens
- 3 carrots
- 6 stalks celery
- 2 onions
- 3 heads garlic
- fresh thyme
- fresh rosemary
- 1 pound Yukon gold potatoes
- 1 pound red bliss potatoes
- 2 cups Arborio rice
- 6 cups chicken stock
- 4 ounces goat cheese
- lemon zest
- ½ pound butter
- olive oil
- salt + pepper

Method:

- preheat oven to 375 degrees

- clean chicken, roughly chop carrots, onions, celery, and garlic. Fill chicken cavity with carrots, onions, celery, garlic, thyme and rosemary. Salt and pepper the outside of the chickens. Rub with butter and olive oil.

- place in oven leg side up for 10 minutes, turn on opposite leg side for another 10 minutes and turn breast side up for the last 10 to 20 minutes, until the temperature at the leg reaches 160 degrees.

- chop potatoes in half, place in baking dish, salt and pepper potatoes and dot with butter and fresh rosemary and thyme. Bake in oven for about 30-40 minutes.
- heat chicken stock in pot, finely chop ½ onion, sweat onion with 2 tbsp butter in large pan. Add Arborio rice and ½ tbsp salt, cook for 3 minutes.

- add ½ cup chicken stock stir every 1 to 2 minutes, keep adding chicken stock until rice is cooked, about 20 minutes. Finish risotto by adding goat cheese and lemon zest and salt + pepper to taste.

- serve chicken breast and leg with potatoes and risotto

Serves 4 Sauce

4 - 6 oz Salmon fillet 1 Tbsp chopped garlic
2 cups Lentils ½ of a small onion
¼ cup small dice onion ½ cup fish sauce
¼ cup small dice celery ½ bunch of thyme
¼ cup small dice carrot 1 lemon
5 strips of bacon (small dice) 1 qt heavy cream
2 tsp chopped garlic
1 ½ -2 cups heavy cream
Chicken base TT

In a small pot cook your lentils in boiling water seasoned with your chicken base until just about done or al'dente , once finished drain , and store them under refrigeration . In a sauté pan render your bacon until crispy then add your onion, celery, carrot, and garlic cook until almost tender then add your lentils, cook until lentils are hot then add your heavy cream reduce by ¼ - ½ and season w/ salt & pepper TT.

For your sauce sauté onion, garlic, and thyme then add your fish sauce reduce by ½ add the juice of 1 lemon, and your heavy cream reduce until sauce consistency or you can thicken it with a corn starch slurry once this is done strain sauce and set aside.

For your salmon simply season with salt & pepper TT have your sauté pan and oil very hot cook your salmon on both sides until desired temp. squeeze a little fresh lemon juice and serve.

Serves 4-6

Pre heat oven 425 degrees

4-6 Veal Chops
cup honey
cup olive oil

Marinate for 2 hours.


Honey Red Wine Vinaigrette

cup olive oil
cup honey
red wine vinegar
red wine
cup honey mustard
salt and pepper to taste

12-18 fingerling potatoes, cut in half
6 king oyster mushrooms, sliced thinly
2 garlic cloves, sliced thinly
º stick sweet butter
º cup olive oil
salt and pepper to taste
Saute the potatoes on the flat side of the potatoes, season with salt and pepper.

Place in a baking dish and bake until tender. Sauté the oyster mushrooms in the same pan as the potatoes with salt and pepper. Set aside. After the potatoes are done add the mushrooms. Toss and set aside.

Sear the veal chop on one side for 8 minutes and then turn over and cook another 8 minutes.

Green Salad-

3 cups baby romaine
Ω avocado, diced
º cup red onion
1 tomato, diced
1 Tb. Seasoned Rice Vinegar
2 Tb. Olive Oil
salt and pepper


Presentation-

Place the veal chop on one side of the plate. Place a 4th or 6th of the potato mixture next to the veal chop.
Place the salad on a side plate. Drizzle a little of the vinaigrette on top of the veal.

4 tbsp. heavy cream
6 oz. fine quality white chocolate, chopped
2 tsp. unsalted butter

In small saucepan bring cream to boil then remove from heat
Add chocolate, stirring until completely melted.
Add butter, stirring until a smooth consistency.
Transfer to a bowl and chill, covered for 4 hours.
Form teaspoons of mixture into balls and roll balls in cocoa powder.
Chill in a baking pan for 1 hour or until firm.
Makes 32 truffles.
Easy recipe, and anything can be added such as crushed nuts or coconut
flakes or candied ginger!!! Even Alcohol!!!

Ingredients

2 Racks of Lamb with bones frenched (ask butcher to do this)
1 ½ cups unsalted pistachio nuts (finely chopped in food processor)
Olive oil
2 cups Risotto
¼ cup finely diced shallots
6 cups chicken stock (unsalted)
2 Tbsp. chopped garlic
2 cups chopped mushrooms (your choice or use a few different kinds)
2 cups grated Parmigiana Reggiano
Salt & pepper

Lamb

Season lamb with salt and pepper.
Place lamb fat side down, in a cold pan (I like to use separate oven safe sauté pans for each rack) over high heat.
This will give the lamb that nice crispy sear.
When the lamb is nicely seared, flip them and pat chopped pistachio over the top.
Place the lamb in a pre-heated 350° oven (if you have oven safe sauté pans use them, this will assure that all those good juices are reserved for later)
Let them cook to medium-rare (about 8-10 minutes or until center temperature reads 115°to 120°, or cook to desired doneness)
Remove from the pan to a cutting board, cover with foil, and let stand for five minutes to retain heat.
KEEP THE JUICES IN THE PAN!!

Mushroom Risotto

In a large pan (with a decent size surface area) place 2 Tbsp. olive oil over medium-high heat.
Add garlic and shallots and sweat until they become soft but not browned.
Add risotto and sauté until rice becomes opaque (about 1-2 minutes)
Add about 2 cups of the chicken stock stirring constantly.
As the liquid is absorbed add more stock (about 6-8 ounces at a time)
Continue until the rice is creamy and al dente
Add mushrooms and parmigiana reggiano (be careful not to use too much, this could make the risotto a little salty, you can add your own salt at the end to your liking) and stir until incorporated.

Place a portion of the risotto in the center of a plate.
Portion the lamb ribs (I usually do 2-3 per person).
Place the chops over the risotto and drizzle with the pan drippings.
Garnish with fresh herbs. (Marco loves fresh herbs, they hide your mistakes!)

BUON APPETITO!!

4-6 Chicken culets
2 C Flour
Olive oil
½ C Butter
Juice of 2 lemons

· Pound chicken to tenderize
· In a casserole dish mix flour with a pinch of salt and pepper
· Coat both sides of chicken lightly with flour
· Heat 2 T oil and 2 T butter in a pan. Sauté chicken 3 minutes on each side or until light brown
· In a separate pan add remaining butter, heat on medium-low until foaming and butter turns slightly brown add the juice of the two lemons, salt and pepper if needed
· Pour sauce over chicken and serve
· You can also add capers as a garnish if desired

(Makes 6 to 8 Servings)

Scallops
18 Diver Scallops (U10-U12)
Unsalted Butter - 3 oz
Salt - to taste
Pepper - to taste
Thyme - 4 sprigs

Corn Velouté
Corn - 6 ears, cleaned of husk and beards
Onion - 1 large, peeled and small dice
Pancetta - 4 slices, small dice
Unsalted Butter - 2 oz
Salt - to taste
Pepper - to taste
Cream - approximately 1 cup
Water

Garnishes
Micro Greens - 2 cups (can be substituted with baby arugula)
Salt - to taste
Pepper - to taste
Lemon - 1 deseeded and juiced
Extra Virgin Olive Oil

For the Soup: Separate the corn kernels from the core by using a knife. Do not throw away the cores because this will be use to fortified the soup. In a soup pot, add the butter, pancetta, onion and start to sweat over medium heat. Next, add all the corn kernels and continue to sweat until the onions are translucent. Add a few pinches of salt and pepper and pour in enough water to cover 2 inches above the content. Add the corn cores and bring soup to a simmer over medium heat. Simmer for 10-15 minutes or until corn kernels are tender. Remove the corn cores and let the soup cool for 10 minutes. Once the soup is cooled, purée the soup using a conventional blender or a hand blender. Add the cream to thin out the soup to a silky consistency. Add salt and pepper to taste.
* Passing the soup through a chinoise at this point will create a uniform silky texture. However, leaving the soup as is will have a more rustic appeal.

For the Scallops: Heat a sauté pan with the butter over high heat. Dry the scallops and season with salt and pepper. Add the sprigs of thyme to the pan and sear the scallops on both sides-approximately 30 seconds on each side. Do not overcrowd the pan so the scallops will have a nice crust. Remove the scallops and place on paper towels to remove excess butter.

For the Garnish: Combine the lemon juice with enough olive oil to make a simple vinaigrette (ratio is 1-3). Drizzle the vinaigrette over the micro greens adding salt and pepper to taste.

To Serve: Place 2-3 scallops in the middle of the bowl. Ladle the hot soup around the scallops and place the dressed micro greens on top of the scallops.

Filet Mignon with Garlic Butter and Frits

4 4oz. Filets
½ C Butter
¼ C Fresh basil, chopped
5 Cloves garlic, minced
2 T Olive oil
Salt & pepper

· Add oil to a large pan (preferably cast-iron), heat oil over medium-high
· Season steaks with salt and pepper, lay them in the pan with the heated oil, saute about 3 minutes or until golden color on the bottom side
· Flip steaks, put pan in a 400 degree oven for 5 minutes (medium), cook less or more depending on how you would like your meat cooked
· Take out of oven, add butter, garlic and basil to the pan over medium heat until butter starts to brown
· Pour sauce from pan over steak and serve
· Side of frits optional

Frits with Kelsey's Secret Seasoning Blend

16oz. Shoestring fries, frozen
¼ C Chili powder
1 T Cumin
3 T Garlic powder
3 T Dried parsley
¼ C Salt
1 T Pepper
3 T Steak seasoning

· Blend all spices together in a small bowl
· Fry or bake the frits according to directions on packaging.
· When frits are done cooking toss with a generous amount of seasoning
· Serve a generous portion with filet

By Chef Dean Della Ventura
Ingredients

4 to 6 oz. NY Strip Steaks
8-12 eggs (2 per person)
4 lbs. white potatoes roughly chopped
1 medium onion (diced)
1 green pepper (diced)
3 oz. season salt
½ stick unsalted butter
1 cup whole milk
Salt & pepper
¼ cup olive oil

Scramble the eggs and milk together and season with salt and pepper. Set aside.
Mix potatoes, season salt and potato together and place in a baking pan.
Heat oven to 350° and roast potatoes (stirring frequently) until they are soft and lightly browned (about 30-40 minutes).
In a large sauté pan, over medium-high heat, melt 1 Tbsp. butter and add peppers and onions and sauté until both are soft. Salt and pepper.
Toss cooked potatoes in sauté pan with the rest of the butter and mix the onion, pepper, potato mixture well.
Season the steaks with salt and pepper.
Get a grill pan very hot and cook the steaks to desired temperature (115°-120° for medium rare).
Place 1 Tbsp. butter in another sauté pan and melt over medium heat. Add eggs and cook until dry and fluffy.

BUON APPETITO!!

Chicken Caesar Salad

By Chef Dean Dellaventura
Ingredients

3 Heads fresh Romaine lettuce (roughly chopped)
1 clove garlic (minced)
½ cup good extra virgin olive oil
¾ tsp. salt
¼ tsp. fresh ground pepper
¼ tsp. dry mustard
½ tsp. Worcestershire sauce
3 anchovies (these can be left out)
2 egg yolks
½ cup parmigianna reggiano
2 Tbsp. lemon juice
1 bag of your favorite croutons (or make your own)
4 to 6 grilled chicken breasts (can be done in advance and chilled) season with salt and pepper

Put the garlic, olive oil, salt, pepper, dry mustard, Worcestershire sauce, anchovies, egg yolks, lemon juice and 2 Tbsp. of parmigianna reggiano in a blender and emulsify.
Place in the refrigerator for 2 to 4 hours.
In a large bowl place the lettuce and drizzle the dressing over the lettuce as you toss it (get the kids involved, let them toss while you drizzle)
Separate onto plates and top each with more parmigianna reggiano and croutons.
Slice 1 chicken breast for each salad and place on top.
Serve and Enjoy!

2 Heads of romaine lettuce
Juice of 2 lemons
¼ C Olive oil
1 T Dry mustard
4 Cloves garlic, minced
1 t Worchestershire sauce
6 Anchovies mashed
3 T Romano cheese
1 Egg yolk
Salt & pepper

· Whisk everything together in a bowl except the lettuce
· Wash and dry the lettuce then tear or chop into bite size pieces, toss with dressing and croutons
· Serve on plate or in salad bowl

Croutons

2 C Sour dough bread, cubed
6 Cloves garlic, minced
3 T Butter
2 T Olive oil
1 T Romano cheese
1 T Fresh parsley
Salt & pepper


· Heat oil and butter in a pan, add garlic, salt and pepper, saute and toss until bread is coated with oil and garlic
· Sprinkle with cheese and parsley place in a 425 degree oven for about 10-15 minutes, or until bread starts to brown
· Turn off oven and let the croutons sit in oven about 30 minutes, or until they are dried and crispy
· Cool and toss with Caesar salad

8oz. Bittersweet chocolate chopped
2 T High quality cocoa powder
5 Egg yolks
24oz. Heavy cream
½ C Sugar
2 T sugar
1 T Vanilla

· In a medium glass bowl whisk egg yolk and ½ C sugar together until light yellow and fluffy
· Stir in 8oz. cream, chocolate, and cocoa powder
· Set over a pot of boiling water to create a double boiler. Whisk the mixture constantly about 10-15 minutes, or until mixture is thickened and sticks to a spoon
· Remove from heat and cool over night
· In a separate bowl whip the remaining heavy cream and vanilla until it is very thick and holds a peak. Fold the cream with the cooled custard until it is all incorporated
· Place into a refrigerator until you are ready to serve or at least 1 hour
· Warning: Do not over mix the cream it will loose its volume

Serves 4-6

4-6 English breakfast bangers or favorite breakfast sausages, sliced into 1/4 inch pieces
3 russet potatoes, diced into small bite size pieces
1 red onion, diced
3 garlic cloves, sliced thinly
3 king oyster mushrooms (I think , diced
1/2 stick sweet butter
1/4 cup olive oil
salt and pepper to taste

In a saute pan heat the butter and oil together. Add the onions and garlic and cook for 2 minutes. Add the potatoes and saute for 8 minutes. Add the mushrooms and sausage and saute another 8 minutes. Test the doneness of the potatoes. If they aren't fully cooked throw the entire mixture into a baking dish at 400 degrees and bake for 15 minutes. Serve in a porridge bowl and ketchup on the side.