I have a problem with eye contact. In one-on-one meetings I stare too long without blinking. If I don’t stare, my eyeballs swivel between the ceiling and the blank space in front of me. Police handbooks say this is how liars give themselves away.The best one-on-one meeting I ever had was with a woman who pumped breast milk. I was so obsessed with not looking at her suction cup and tubing, that I forgot to worry about her eyes.
AMERICAN DAIRY FARMERS “HOT FOR THE HOLIDAYS” CONTEST
The Rules: All entries must include an original recipe that uses a minimum of ¼ cup or ½ stick of butter as an ingredient. Recipes that do not include butter as an ingredient will be disqualified. Recipe should serve 6-8 servings and can be a breakfast, appetizer, entrée or dessert dish. Recipe cannot include margarine, other spreads or dairy product substitutes. Potential winner will be selected based on taste (50%), creativity (25%), and ease of preparation (25%)
The Prize: One (1) Grand Prize: winner will receive one (1) Gourmet gift basket, which includes a copy of Gourmet's “Best of 2005 Cookbook.” Approximate retail value $500.
The Entry: Seared Scallop Salad with Orange Lavender Vinaigrette
(Appetizer, Serves 6)
1/2 cup (1 stick) unsalted butter
2 teaspoons dried lavender flowers
½ teaspoon fleur de sel
1 1/2 tablespoons champagne vinegar
1 tablespoon honey
18 large sea scallops, about 1 ½ pounds
12 cups baby greens
3 navel oranges
salt and pepper to taste
Simmer butter in a skillet over medium heat until deep golden brown, swirling pan occasionally, about 6 minutes. Remove from heat and transfer melted butter to a bowl, reserving skillet. Using a mortar and pestle, grind lavender with ½ teaspoon fleur de sel. Whisk champagne vinegar, honey and lavender-salt into melted butter. Season to taste with pepper.
Remove peel and white pith from oranges. Working over a separate bowl to catch the juices, use a small sharp knife to cut oranges between membranes to release segments into bowl. Squeeze juice from section-less orange and measure 1/4 cup orange juice into the melted lavender-butter. Divide baby greens between 6 plates. Top with orange sections.
Warm the reserved skillet over high heat. Skillet should have a thin coating of butter sauce in it. Sprinkle scallops with salt and pepper. Add scallops to skillet and cook until just opaque in center, about 1 1/2 minutes per side. Transfer three scallops to each salad plate and drizzle warm vinaigrette over scallops and greens.
(Appetizer, Serves 6)
1/2 cup (1 stick) unsalted butter
2 teaspoons dried lavender flowers
½ teaspoon fleur de sel
1 1/2 tablespoons champagne vinegar
1 tablespoon honey
18 large sea scallops, about 1 ½ pounds
12 cups baby greens
3 navel oranges
salt and pepper to taste
Simmer butter in a skillet over medium heat until deep golden brown, swirling pan occasionally, about 6 minutes. Remove from heat and transfer melted butter to a bowl, reserving skillet. Using a mortar and pestle, grind lavender with ½ teaspoon fleur de sel. Whisk champagne vinegar, honey and lavender-salt into melted butter. Season to taste with pepper.
Remove peel and white pith from oranges. Working over a separate bowl to catch the juices, use a small sharp knife to cut oranges between membranes to release segments into bowl. Squeeze juice from section-less orange and measure 1/4 cup orange juice into the melted lavender-butter. Divide baby greens between 6 plates. Top with orange sections.
Warm the reserved skillet over high heat. Skillet should have a thin coating of butter sauce in it. Sprinkle scallops with salt and pepper. Add scallops to skillet and cook until just opaque in center, about 1 1/2 minutes per side. Transfer three scallops to each salad plate and drizzle warm vinaigrette over scallops and greens.
1 comment:
ha ha. nice hook.
xo
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