ironchef
Executive Chef
Here's a special I did from this past weekend. Another one of those that was really "outside the box" in terms of flavors and flavor combinations
Pan Seared Atlantic Diver Scallops
Fresh Watermelon, Mango-Lime Puree, Chorizo "Confetti", Micro Shiso, Chorizo and Umeboshi Emulsion
The watermelon was tossed with salt, yuzu, EVOO, pasilla chile powder, and micro shiso. The confetti was just finely minced chorizo which was rendered until crisp. The mango puree was fresh mango that was pureed and then forced through a chinois, then heated with fresh lime juice, butter, and salt to order. The emulsion was a combination of rendered chorizo plus its fat, chicken stock, white wine, butter, yuzu, salt, and umeboshi paste. It was then blended together in the Vita-mix, hit with a dash of lecithin, and then foamed to order. Bon appetit!
Pan Seared Atlantic Diver Scallops
Fresh Watermelon, Mango-Lime Puree, Chorizo "Confetti", Micro Shiso, Chorizo and Umeboshi Emulsion
The watermelon was tossed with salt, yuzu, EVOO, pasilla chile powder, and micro shiso. The confetti was just finely minced chorizo which was rendered until crisp. The mango puree was fresh mango that was pureed and then forced through a chinois, then heated with fresh lime juice, butter, and salt to order. The emulsion was a combination of rendered chorizo plus its fat, chicken stock, white wine, butter, yuzu, salt, and umeboshi paste. It was then blended together in the Vita-mix, hit with a dash of lecithin, and then foamed to order. Bon appetit!
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