SCALLOPS AND PROSCIUTTO

I AM HAPPY TO ANNOUNCE I HAVE A LOT OF DICEY EATS TO SHARE WITH ALL OF YOU FROM THE PAST TWO WEEKS.

SCALLOPS WITH CRIPSY PROSCIUTTO AND FENNEL

THE FIRST DINNER I WANT TO SHARE IS SEARED SCALLOPS WITH A BAKED PROSCIUTTO SHELL. TO GET MY PROSCIUTTO TO THIS UNUSUAL STATE I PLACED A RAMEKIN ON MY BAKING SHEET ONTOP OF MY SILICON MAT. I PLACED MY PIECE OF PROSCIUTTO OVER THIS AS I TUCKED IN THE SIDE TO FORM A BOWL. I LET THIS BAKE  FOR ABOUT 20 MINUTES UNTIL IT CRISPED UP AND KEPT ITS SHAPE. I SAUTÉED SOME SHAVED FENNEL WITH PEPERONCINI  AND OTHER SPICES UNTIL IT GOT TRANSLUCENT AND CARAMELIZED. 

FOR MY SCALLOPS I TOSSED THEM WITH SOME OLIVE OIL AND TARRAGON DIJON MUSTARD. I SEARED THESE OFF IN A HOT SKILLET TO GET A NICE CRISPY EXTERIOR WHILE KEEPING THE INSIDE MOIST TO PERFECTION. I ALSO ROASTED OFF SOME HEIRLOOM TOMATOES AND DRIZZLED SOME VILLA MANODORI BALSAMIC VINEGAR. THIS VINEGAR WAS CREATED BY FAMOUS ITALIAN CHEF MASSIMO BOTTURA OF MODENA, WHICH IS KNOWN FOR ITS BALSAMIC VINEGARS. I HAVE OTHER GREAT PRODUCTS FROM HIS VILLA MANODORI LINE WHICH YOU WILL SEE IN LATER POSTS.   

THIS PIE IS AN ITALIAN HERB AND GARLIC CRUST TOPPED WITH FRESH MOZZARELLA, GORGONZOLA DOLCE, CHERRY TOMATOES, BALSAMIC CIPOLLINI  ONIONS, MUSHROOMS AND SOPPRESSATA. THIS PIE ENDED UP BEING A RUSTIC SHAPE BUT STILL TURNED OUT AMAZING. 

DUCK PROSCIUTTO #2

FINALLY, MY SECOND DUCK PROSCIUTTO IS DONE. UNLIKE MY FIRST ATTEMPT WHICH ONLY HUNG FOR 13 DAYS I LET THIS ONE GO FOR 22 DAYS. THE EXTRA 9 DAYS  REALLY BROUGHT A LOT OF THE EXTRA MOISTURE OUT OF THE MEAT, WHICH IS WHY IT LOOKS SIGNIFICANTLY SMALLER THAN THE FIRST. 

I COVERED THE FAT IN A CAJUN SEASONING INSTEAD OF BLACK PEPPER WHICH I DID ON MY FIRST TRY. EVERYONE WHO HAS TASTED THIS SO FAR HAS ONLY ASKED FOR MORE. I GUESS THIS IS A GOOD SIGN. I HAVE A THIRD ONE HANGING NOW, WHICH I BRUSHED ON SOME SOY GINGER MARINADE. THIS ONE SHOULD BE DONE LATER THIS WEEK SO KEEP AN EYE OUT FOR IT.  

CEVICHE, DINNER AND FUN.

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. 

CEVICHE MARINADING 

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.

BUFALO MOZZARELLA AND PROSCIUTTO DI PARMA SANDWICH

PROSCIUTTO DI PARMA ON A CRANK SLICER

PECORINO CHEESES FROM TUSCANY

SPECIALTY ITALIAN CHEESES

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. 

GARLIC AND HERB CRUST WITH WILD BOAR SALAMI, BOCCONCINI A GOATS MILK BRIE STYLE CHEESE AND BALSAMIC CIPPOLINI ONIONS. 

OVEN ROASTED TOMATOES, CIPOLLINI ONIONS SEA SALT AND BALSAMIC GLAZE

ITALIAN HERB CRUST WITH GENOA SALAMI, OVEN ROASTED TOMATOES, BABY BELLO MUSHROOMS FINISHED WITH SEA SALT. 

VERMONT WEEKEND

I DID SOME COOKING THIS PAST WEEKEND WHILE I WAS UP IN VERMONT. SATURDAY WE PLANNED ON GRILLING OUTSIDE TO MAKE SOME BBQ CHICKEN, SPICEY VERMONT SAUSAGE AND SOME VEGGIES. WEATHER DID NOT PERMIT. 

TRI-COLOR FARFALLE WITH SPICEY VERMONT SAUSAGE, OVEN ROASTED HEIRLOOM TOMATOES AND PARMIGIANO- REGGIANO 

ROSEMARY BBQ CHICKEN

PESTO PIE WITH PROSCIUTTO,  BASIL & BALSAMIC GLAZE

CHIPOLTE-BASIL WITH PROSCIUTTO, BASIL & BALSAMIC GLAZE

PROSCIUTTO & BASIL WITH BALSAMIC GLAZE

I haven't posted anything new since I returned from my trip. Here are some pictures of what has been going on in my kitchen. Enjoy.  

PROSCIUTTO DI PARMA PIZZA

TRADITIONAL 

EATALY'S FRESH MOZZARELLA, PROSCIUTTO DI PARMA 24 MONTHS,  ITALIAN PESTO

BALSAMIC VINEGAR PEARLS

ESPRESSO CAVIAR IN ACTION

 ESPRESSO CAVIAR

 CIPPOLINI ONIONS, SOPRESSATA, BALSAMIC GLAZE & BASIL  

 CIPPOLINI ONIONS, SOPRESSATA, BALSAMIC GLAZE & BASIL