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#1
August-5th,2008, 06:53 PM
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New England Chefs- Chef Bryant Alden
GRILLED AVOCADO AND MANGO SALAD WITH A HONEY-LIME VINAIGRETTE
4 servings HONEY LIME VINAIGRETTE 6 limes 4 tablespoons honey 1 tablespoon cider vinegar 1 cup olive oil METHOD: Juice the limes and transfer to a food processor. Add the honey and cider vinegar. Turn processor on high and slowly add a steady stream of oil into the mixture. Whip for approximately 2-3 minutes, until mixture becomes creamy. Set aside. GRILLED AVOCADO 2 ripe avocados 1 ripe mango 1 pint strawberries 4 cups micro greens Honey lime vinaigrette (see recipe) METHOD: Heat grill on high. Cut the avocados in half and remove the seed, keeping the shell on. Brush the avocado with 2 tsp honey lime vinaigrette and grill for 2 minutes on both sides. Remove from heat and allow cooling. Slice the mango, removing the seed and skin. Set aside. Wash, clean and chop the strawberries. Set aside. Using a large spoon, remove the avocado from its shell and place it whole on a bed of micro greens. Fill avocado with chopped strawberries and mango slices. Drizzle with honey lime vinaigrette and serve. SEA SCALLOP WITH PEAR AND PROSCUITTO IN A CHAMPAGNE SAUCE 4 servings HERB BUTTER 1 lb of butter, softened to room temperature ¼ cup minced scallion 1 tablespoon parsley 1 tablespoon garlic 1 tablespoon oregano 1 tablespoon tarragon 1 pinch white pepper 2 teaspoons lemon juice 4 tablespoons white wine METHOD: Put all ingredients in a large bowl and whip with a hand-held mixer for 5 minutes, until smooth. Set aside in refrigerator. SCALLOPS 12 large sea scallops 1/2 cup cornstarch 4 pears 3 tablespoons canola oil 6 slices proscuitto, julienne ½ cup herb butter (see recipe) 1 cup champagne 1 lemon Fresh mint garnish METHOD: Clean and remove large muscle from sea scallops. Slice each pear into six ¼ inch slices. Add one teaspoon canola oil to a preheated pan and sauté slices over medium heat until golden brown. Set aside. Dredge scallops in corn starch. Place in same pan, adding more canola oil if necessary. Sear both sides of scallops on medium-high heat until golden brown, approximately 2 minutes each side. Do not overcook. Set aside. On medium-high heat, add juilenne proscuitto to pan, quickly stirring for 1/2 minute. Add champagne to proscuitto and deglaze the pan. Add the juice of the lemon and whisk in herb butter until creamy. Assemble 3 pear slices on each plate and stack seared scallops on top of each slice. Finish with champagne sauce. Garnish with fresh mint and serve. 
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#2
August-21st,2008, 11:18 AM
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Click here to watch: New England Chefs: Bryant Alden - Chef's Market
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