Terrell:
Seared Sea Scallops
12-15 medium sized scallops
Tandoori seasoning
Olive Oil
Butter
Salt and Pepper to taste
Wash the sea scallops under cold running water. After the scallops have been washed you want to pat them dry making sure they are completely dry. Place a liberal amount of tandoori seasoning on a plate and season the top and bottom of the scallops by dabbing them in the seasoning. Heat your skillet until it's hot then add 2 Tbsp of unsalted butter and 2 Tbsp of Olive oil. Once the fat begins to smoke add the scallops and cook 1 1/2 - 2 minutes on each side. Note: you want your skillet extremely hot!
Roasted Asparagus
Lg. Bunch of Asparagus
Garlic
Olive Oil
Salt and Pepper to taste
Preheat oven to 400 degrees. Wash the asparagus and dry them completely. Dice 3 cloves of garlic. Using a freezer bag place the asparagus inside along with the 3 Tbsp of olive oil and the diced garlic. Seal the bag and massage the asparagus making sure the olive oil and garlic are distributed evenly. Remove the asparagus and season with salt and pepper. Place the asparagus on a cookie sheet lined with aluminum foil, place in oven and cook for 8-10 minutes.
Mango Corn Salsa
1 mango diced (about 1 1/2 cups)
3/4 Cup corn (frozen, canned, or an ear)
3 Tbsp cilantro
3Tbsp of lime juice
1/2 medium red onion
1 small cucumber (about 1 cup)
Salt and Pepper
Combine all of the ingredients in a bowl. Season to taste with salt and pepper.
Mango Corn Puree
1/2 mango diced
1/2 cup of corn
1 Tbsp of cilantro
1 Tbsp of lime juice
2 Tbsp of red onion
2 Tbsp of cucumber
Water
Combine all of the ingredients in a blender. Puree the ingredients until well blended and add water until it's a smooth consistency.
Laura:
Bronzino
4 Bronzino filets (Skin on but no bones)
6 different colored bell peppers (cleaned and cut in half)
1 lemon
Olive Oil
Salt
Pepper
2 TBS chickpea flower
½ TBS Coriander and Cumin blend
2 Tsp salt
1 Tsp pepper
¼ Cup chopped parsley
Start by rubbing oil on the peppers and roasting in the oven at 500 degrees. They take about 20 min but watch them so they don’t burn. While the peppers are in the oven the fish can be prepared. In a large bowl, mix together the coriander blend, 1Tsp salt, chick pea flower, garlic and onion powder. Coat only the skin side of the fish in the mixture. Next, place the fish on a hot oiled pan skin side down. Allow the fist to cook for about 3 minutes. As soon as the skin starts to brown, it can be moved to an oiled backing dish. Top each piece with the remaining salt and pepper, and a sprinkle of olive oil. Place lemon rounds along the tops and then finish toping with parsley. Now, it’s time to remove the peppers and turn oven down to 400 degrees. Once the oven cools down a bit place fish in about 5 minutes, again paying attention not to burn it. When the peppers are cool enough to handle, remove the skin and julienne into strips. The fish should be served on top of the peppers either with or with out the skin. I chose to go skinless for the show since it sits a bit before judging and I did not want a soggy final product.
In the show I topped the fish off with a simple tappenade of chopped green olives, red olives, capers and truffle oil.
Israeli Salad
This recipe is a staple at all family meals in my home. Great for any summer day.
1 Large cucumber chopped fine
4 Roman Tomatoes Seeded and chopped
½ Cup Chopped parsley
¼ Cup chopped mint
2 TBS Olive Oil
½ Juice of a Lemon
1 Tsp salt
1 tsp pepper
Place all ingredients in a bowl, stir and let sit of 30 min in the fridge. I prefer to drain off the extra liquid before serving and top with good crumbled feta cheese.
Josie:
Serving 4 broiled cod with warm orange glaze zest
(5 oz) fresh cod fillets
1 tbs butter or pure olive oil
1/2 tsp seasoned salt
1 cup marmalade
1/4 cup fresh orange juice
1/4 tsp hot pepper sauce
one naval orange sectioned
1 preheat oven broiler, place cod in the pan sprinkle salt pepper olive oil and broil the cod for 15/20 minutes
until gold and brown in color,broiled 4 inches from heat until fish flakes
2 Meanwhile in a saucepan combine marmalade,orange juice, and hot pepper sauce heat stir and serve over cod garnish with orange sectioned parsley if desirer
Serving 4 fresh grilled Tuna
1/2 cup fennel seeds
pinch of salt
pinch of pepper
1 tsp garlic powder
1/2 cup olive oil
Combine in a bowl grounded fine fennel seeds salt pepper olive oil make it in to a paste , then rub the tuna on both side, placed Tuna in a hot broiled pan make sure that the Tuna is not over cooked maintained the rich red color inside, slice it and serve with soy sauce and diced scallions
Serving 4 grilled scallop
1/2 cup olive oil
1/4 cup lemon juice
1/2 cup white wine
salt , and pepper
(optional) red flake grounded hot pepper
Grill scallop 21/2 minute each side placed aside
In the same broiler pan had 1/2 cup olive oil, 1/4 cup lemon juice
1/2 cup white wine let simmer about 5 minute to thickens salt and pepper to taste had chopped parsleys serve over scallop hot pepper (optional)
