yields six servings
6 4 oz. pieces molasses and soy braised bacon, warm (recipe below)
3 ounce pea shoot, washed and spun dry
1.5 ounces of watercress
6 ounces of buttermilk herb dressing
(recipe below)
3 deviled yard eggs
6 pieces slow roasted tomato
Molasses and Soy Braised Bacon
1 pound slab of bacon, cut into 4 oz. pieces
1.5 ounces of ginger root, peeled and chopped
3 garlic cloves, chopped
1 teaspoon of ground black pepper
1 jar of molasses
1 cup of soy sauce
star anise
1 teaspoon of sriracha chili sauce
Score the fat presentation side of the bacon pieces. Brown the tops
in a hot skillet. Remove from the pan and pour out most of the fat.
Sauté garlic and ginger in the same pan. Add the rest of the
ingredients, bring to a boil and then put the bacon back into the pan.
Braise the bacon In a 225-250 degrees oven for 1.5 hours. This dish is
easily burned so keep the oven very low and checked often. It’s okay to
turn over the bacon during the cooking process. The bacon should be
tender.
Buttermilk Herb Salad Dressing (yields four servings)
1/8 an ounce of chives
1 ounce of basil
1/8 of a bunch of flat leaf parsley
1/8 of a clove of garlic
1 teaspoon of dry mustard
1/16 of a cup of white balsamic vinegar
1 teaspoon of honey
1 cup of mayonnaise
1 cup of buttermilk
1 teaspoon of salt
In a blender, combine herbs, garlic, mustard, vinegar, and honey.
Puree. Mix together mayo, buttermilk, and salt. Add herb mixture, stir
to fully combine.
Toss together the pea shoots, watercress and the dressing. Place the
braised bacon on one end of the bowl, top with greens. With a squeeze
bottle, squeeze a zig zag on the other side of the plate. Place egg and
tomato on that side of the plate.
bacon recipe courtesy of: Ralph's on the Park, 900 City Park Avenue, New Orleans, LA 70119
Showing posts with label pea shoots. Show all posts
Showing posts with label pea shoots. Show all posts
Thursday, November 29, 2012
Thursday, August 05, 2010
1914. SEARED SCALLOPS with BACON, JERUSALEM ARTICHOKE PUREE and CRUSHED PEAS
serves four
For the Jerusalem artichoke purée
14oz Jerusalem artichokes, peeled and chopped
water, to cover
3oz butter
2fl oz double cream
½ lemon, juice only
salt and freshly ground black pepper
For the crushed peas
9oz fresh peas, pods removed
½ tsp ground cumin
2oz butter
3fl oz double cream
½ lemon, juice only
salt and freshly ground black pepper
For the seared scallops
12 hand-dived scallops, coral removed
salt and freshly ground black pepper
1 tablespoon olive oil
4 rashers streaky bacon
handful pea shoots, to serve
For the Jerusalem artichoke purée, place the Jerusalem artichokes into a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 8-10 minutes, or until tender, then drain. Cool.
Place the Jerusalem artichokes into a food processor with the butter, cream and lemon juice and blend to make a smooth purée.
Place the purée into a saucepan, season, to taste, with salt and freshly ground black pepper and heat gently to warm through.
For the crushed peas, bring a pan of salted water to the boil, add the peas and cook for 3-4 minutes until tender. Drain the peas, then place back in the saucepan. Add the cumin, butter, cream and lemon juice and mix well. Crush the mixture using the back of a fork or a potato masher. Season, to taste, with salt and freshly ground black pepper.
For the seared scallops, season the scallops with salt and freshly ground black pepper.
Heat a frying pan until hot, then add the olive oil and the scallops and cook for two minutes on each side, or until lightly golden. Remove the scallops from the pan and set aside to rest on a plate.
Heat another frying pan and add the bacon. Cook over a high heat until crisp, then remove from the pan and drain on kitchen paper.
To serve, place a spoonful of artichoke purée onto each of four plates and smear slightly across the plate. Top with three scallops, followed by a piece of streaky bacon and a few pea shoots. Serve a spoonful of the crushed peas alongside.
bacon recipe courtesy of: James Martin, Saturday Kitchen, BBC-Food
For the Jerusalem artichoke purée
14oz Jerusalem artichokes, peeled and chopped
water, to cover
3oz butter
2fl oz double cream
½ lemon, juice only
salt and freshly ground black pepper
For the crushed peas
9oz fresh peas, pods removed
½ tsp ground cumin
2oz butter
3fl oz double cream
½ lemon, juice only
salt and freshly ground black pepper
For the seared scallops
12 hand-dived scallops, coral removed
salt and freshly ground black pepper
1 tablespoon olive oil
4 rashers streaky bacon
handful pea shoots, to serve
For the Jerusalem artichoke purée, place the Jerusalem artichokes into a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 8-10 minutes, or until tender, then drain. Cool.
Place the Jerusalem artichokes into a food processor with the butter, cream and lemon juice and blend to make a smooth purée.
Place the purée into a saucepan, season, to taste, with salt and freshly ground black pepper and heat gently to warm through.
For the crushed peas, bring a pan of salted water to the boil, add the peas and cook for 3-4 minutes until tender. Drain the peas, then place back in the saucepan. Add the cumin, butter, cream and lemon juice and mix well. Crush the mixture using the back of a fork or a potato masher. Season, to taste, with salt and freshly ground black pepper.
For the seared scallops, season the scallops with salt and freshly ground black pepper.
Heat a frying pan until hot, then add the olive oil and the scallops and cook for two minutes on each side, or until lightly golden. Remove the scallops from the pan and set aside to rest on a plate.
Heat another frying pan and add the bacon. Cook over a high heat until crisp, then remove from the pan and drain on kitchen paper.
To serve, place a spoonful of artichoke purée onto each of four plates and smear slightly across the plate. Top with three scallops, followed by a piece of streaky bacon and a few pea shoots. Serve a spoonful of the crushed peas alongside.
bacon recipe courtesy of: James Martin, Saturday Kitchen, BBC-Food
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