The Daily Dish

Chef Pelley's Pan Seared Scallops

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scallops
Chef Brendan Pelley of Zebra's Bistro in Medfield will be part of this year's WGBH Food & Wine Festival. His scallops are served with a Parsnip Puree, Summer Succotash, and Corn Velout. Give it a try!

Parsnip Puree
 
Ingredients
2 # Peeled Fresh Parsnips
3 C Milk
2 Tablespoons Butter
Pinch of kosher salt
 
Method
Peel and chop parsnips into smaller pieces
Place in a small pot and cover with milk
Simmer until tender
Using a slotted spoon, place parsnips in a blender with enough liquid to puree until smooth.
 
 
Summer Succotash
 
Ingredients
1 # Heirloom Tomatoes diced
1# Heirloom Squashes diced and roasted
1 # Fresh Shucked Corn cut off the cob and roasted
1 BU. Basil Leaves, torn
S + P to taste
Olive Oil
 

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Chef Coombs' Cider Braised Duck Leg

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scallops
Cider Braised Duck Leg

Serve with a Roasted Cauliflower, Kale & Pine Nut Salad and Cornbread Stuffing for a perfect meal.

Serves 4
Braised duck legs:
4 duck legs
1 Tbl canola oil
2 large onions, peeled and cut into 8ths
2 carrots, peeled and cut on the bias
4 stalks celery, washed and cut on the bias
1 bay leaf
3 sprigs of thyme
3 whole Allspice
3 whole Star anise
1 tsp whole Coriander
10 whole peppercorns
Cider to cover

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Chef Adams' Grilled Prosciutto-Wrapped Figs

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figs
Ripe figs, cut in half
 
Serves 4
 
¾ cup high sheep’s milk ricotta cheese
¼ cup finely grated pecorino cheese
½ teaspoon fennel pollen or ground anise seed
1 teaspoon finely grated lemon zest
1 teaspoon finely grated fresh ginger
2 tablespoons rinsed and coarsely chopped green Lucques olives
Kosher salt and freshly ground black pepper
16 ripe figs, cut in half
8 super thin slices prosciutto, about 8 ounces
4 tablespoons balsamic vinegar
2 tablespoons honey
1/8 teaspoon cracked black pepper
 
Mix the cheeses with fennel pollen, lemon zest, ginger and olives. Season with salt and pepper.
 
Smear 16 fig halves with cheese. Put the second half on top to form a stuffed fig.
 
Wrap each fig in ½ slice prosciutto, being sure to cover the seam of cheese with the prosciutto. Refrigerate for at least 1 hour.
 
Combine the vinegar, honey and 1/8 teaspoon black pepper, in a small saucepan. Bring to a boil over medium heat, reduced the heat to low, cook 3 minutes.
 
Preheat a grill to medium. Grill figs on both sides, about 4 minutes per side, or until the prosciutto is crispy.
 
Transfer to a plate and drizzle with balsamic honey. Served with a simple green salad.

 


adams

Chef Jody Adams of Rialto in Boston is participating in the Seond Annual WGBH Food and Wine Festival, coming back to Guest St. this September 19-21. She sent us this recipe to whet your appetite for more great tastes in September.


Chef Adams' Lentils, Sausages & Grapes

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lentils
Lentils, Sausage & Grapes
Makes 4 servings
 
8 Italian pork and veal sausage
1/2 cup cup evoo
1 white onion, sliced
2 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1 cup white wine
2 bay leaves
4 small hot red peppers
1 leek, washed well and cut into 1 inch dice
1 stalk celery, peeled and cut into 1 inch dice
1 carrot, peeled and cut into 1 inch dice
2 garlic cloves, minced
1/2 pound Umbrian lentils from Spello or Casteluccio, rinsed and picked over for dirt and stones
3 bay leaves
1 short rosemary sprig and 4 long rosemary sprigs
1 cup grapes, cut in half

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Chef Gilson's Smoked Bluefish

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scallops
Chef Will Gilson of Puritan & Company shares with us his delicious Smoked Bluefish Pate. Give it a try!

. 4 ounces cream cheese, softened
. 4 ounces greek yogurt
. 4 ounces crème fraiche
. zest and juice of 1 lemon
. 1 tablespoon chopped parsley
. 1 tablespoon chopped tarragon
. 1 teaspoon sriracha hot sauce
. 1 teaspoon chili flake
. 1/4 cup finely chopped chives
. 1/2 pound skinless, boneless smoked bluefish, flaked
. Grilled bread or crackers for serving
 
In a bowl, blend the cream cheese, crème fraiche and yogurt with the lemon juice, parsley, tarragon, hot sauce, chili flake and half of the chives. Fold the smoked bluefish into the cream cheese mixture. Sprinkle the remaining chives on top and serve with toasts.

The pâté can be refrigerated for up to 4 days.
 

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A Recipe for Chef Will Gilson's Stuffies

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scallops
1/2 lb. butter
1/2 large onion, chopped finely
2 cups flour
3 cups milk
1/2 cup chopped quahog clams
1/2 cup grated parmesan cheese
1 tbl. thyme, chopped
1 tbl. parsley chopped
zest of 1 lemon
1 tsp paprika
2 eggs
2 cups of bread crumbs
flour




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About The Daily Dish

The Daily Dish brings you regular recipes from public media's favorite chefs.

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More Recipes from Festival Chefs


Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup

Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish


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