THIS PAST MONDAY I COOKED AN INCREDIBLE MEAL. IT WAS NICE HAVING A LONG WEEKEND TO BE ABLE TO SHOP AND PLAN OUT A MENU. WITH THE BLISTERING HEAT, JASON AND I WERE CRAVING SOME SCALLOP CEVICHE.
FOR MY CEVICHE I USED SIX SCALLOPS, CHOPPED RED ONION, ORANGE BELL PEPPER AND JALAPENO. I SALTED AND PEPPERED ALL OF MY VEGGIES AND TOSSED THEM IN A FRENCH LEMON & GINGER OLIVE OIL MADE BY A L'OLIVIER.
ONCE I STARTED TO PREHEAT MY GRILL PAN FOR THE SALMON I ADDED MY CHOPPED SCALLOPS AND LIME JUICE. I SERVED A PIAVE CHEESE CRISP ALONGSIDE THE CEVICHE. I PUT A MINI TOAST CRACKER IN THE MIDDLE OF MY SERVING DISH BEFORE PLATING. THIS WAS A NICE SURPRISE AND A GREAT LAST BITE TO CAPTURE ALL OF THE FLAVORS.
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| CEVICHE MARINADING |
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| CEVICHE AND PIAVE CRISP |
I DECIDED I WANTED TO DO A LIGHT PASTA DISH WITH MY SALMON ENTREE. FOR THE PASTA I USED A DRY TAGILATELLE WITH SPINACH. MY SAUCE WAS A LIGHT BROWN SAUCE CONSISTING OF BABY BELLO MUSHROOMS, BALSAMIC CIPPOLINI ONIONS, RED ONION AND GORGONZOLA DOLCE. THE FINISHED DISH WAS TOPPED WITH SHREDDED GRANA PADANO CHEESE, AS YOU CAN SEE BELOW.
I MARINATED THE SALMON IN A SOY GINGER DRESSING FOR AN HOUR. BEFORE I GRILLED IT ON MY GRILL PAN, I SPRINKLED SOME PANKO JAPANESE BREADCRUMBS AND CRUSH SALTED PECANS.
ONCE THE SIDES OF THE FISH STARTED TO TURN PINK I PUT THE GRILL PAN IN THE OVEN TO FINISH IT OFF. ONCE I TOOK IT OUT OF THE OVEN I LET IT REST AND DRIZZLED A FRENCH FRUIT VINEGAR ON TOP WHICH, IS ALSO MADE BY A L'OLIVIER.
I WAS OUT WEST WORKING A FOOD SHOW AND WAS SHOWCASING SOME OF MY FAVORITE ITEMS. PECORINO'S FROM TUSCANY AND PROSCIUTTO DI PARMA 18, 24 AND 30 MONTH. MY COLLEAGUE AND I MADE A NICE SANDWICH FOR LUNCH USING THE 18 MONTH PROSCIUTTO AND BUFALO MOZZARELLA.
ENJOY.
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| BUFALO MOZZARELLA AND PROSCIUTTO DI PARMA SANDWICH |
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| PROSCIUTTO DI PARMA ON A CRANK SLICER |
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| PECORINO CHEESES FROM TUSCANY |
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| SPECIALTY ITALIAN CHEESES |
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| DREAM PIZZA OVEN |
I RAN INTO THIS PIZZA OVEN AT THE NRA (NATIONAL RESTAURANT ASSOCIATION) SHOW. THIS OVEN IS MADE IN NAPLES, ITALY AND CAN REACH OVER 900F. I HAVE A FEW PIES BELOW USING MY PLAIN OLD APARTMENT OVEN. I GUESS I HAVE TO INVEST IN ONE OF THESE NOW.
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| GARLIC AND HERB CRUST WITH WILD BOAR SALAMI, BOCCONCINI A GOATS MILK BRIE STYLE CHEESE AND BALSAMIC CIPPOLINI ONIONS. |
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| OVEN ROASTED TOMATOES, CIPOLLINI ONIONS SEA SALT AND BALSAMIC GLAZE |
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| ITALIAN HERB CRUST WITH GENOA SALAMI, OVEN ROASTED TOMATOES, BABY BELLO MUSHROOMS FINISHED WITH SEA SALT. |
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