erve the artichoke as finger food, cut into 4 wedges. Otherwise
ed, green, yellow, and blue food coloring and blend again for
he fish, sprinkle them with sea salt and drizzle everything with
live oil, chopped garlic, honey & sea salt. Mix well to form
ell. Stir together buttermilk and food color. Mix flour, cocoa and
he same water the remaining sea food for a couple of minutes
nd mix well.
Add sea salt (keep adding salt until
akes, pulse corn in a food processor a few times. Transfer
Place the sundried tomatoes and pesto sauce in food prossesor, and blend together.
Sprinkle salt and pepper on both sides of sea scallops to taste. Put clarrified butter in pan over med-hi heat, and sear scallops in butter for 3 minutes on each side.
Heat the sundried tomato pesto sauce over med heat until hot.
Serve scollops on plate with 1 teaspoon of hot sundried pesto sauce on top of each scallop.
Check the sea bass fillet for any errant
and held blender, puree the sea urchin and whipping cream to
om For more indonesian cuisine recipes.
om/ For more indonesian cuisine recipes.
Heat the oil in a large skillet on medium heat. Season the trout fillets. Cook for 3-4 mins each side or until desired doneness.
For the remoulade, place the yolks, lemon juice and mustard in a food processor or blender, and process until smooth. With the motor running, add the oil in a thin stream through the chute until the dressing thickens. Stir in the remaining ingredients.
Serve the trout fillets with the remoulade and baby spinach.
hickly slice.
In a food processor, combine herbs and oil
ater in a blender or food processor and process until smooth
rown it.
In a food processor, pulse the tomatoes, vinegar
ntil lightly browned. Pulse in food processor or chop into shorter
In a food processor, combine macadamia nuts, bread
For Sea Scallops.
Heat butter in