Dans Gourmet Restoration

A private class at the Gray Goose Cookery! Made these for a private class of 13 women a week or so ago.  All are excellent, but the Chimichurri Provolone Toasts and the cold Mango Peach soup were the stand outs! Dan’s Killer Guacamole ·          3 avocados - peeled, pitted, and mashed ·          1 lime, juiced ·          1 tbs zest from lime ·          1 tsp kosher salt ·          1/2 cup minced shallot ·          3 tablespoons chopped fresh cilantro ·          2 roma (plum) tomatoes, diced fine ·          1 teaspoon minced garlic ·          1 pinch ground cayenne pepper (optional) Directions 1.        In a medium bowl, mash together the avocados, lime juice and zest, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately. Porcini, Scallion and Parmesan Risotto (serves 3 dinner portions) Ingredients: Ø   ¾ cup risotto rice Ø   1 small shallot, diced Ø   2 small cloves fresh garlic, diced Ø   3 tbs butter

Finished Dish Pan Seared Sea Scallops with Pineapple Coconut Mango Tequila Sauce Reduction Awesome Sauce This is a super simple dish – takes about 5 minutes to make, and tastes AMAZING.  Pick up a bottle of Robert Rothschild Farms Pineapple Coconut Mango Tequila Sauce – a truly tasty elixir that is as good on scallops as it is on pulled pork….(I served that at my son’s rehearsal dinner… awesome!)  Yum.  After the scallops are done, simply add about 1/2 cup of the sauce, and let thicken – it only takes a minute or two.  Pour over the scallops, and enjoy!  I served it over risotto, which made a creamy, tasty base, and some spinach on the side.  You could mix it all together on your plate and have some fun! Ingredients: 1 lb fresh sea scallops ½ cup Robert Rothschild Farms Pineapple Coconut Mango Tequila Sauce Salt and Pepper Scallops Pinch fresh kosher salt, and fresh ground black pepper Coat Scallops, reduce and serve 1 tbs light olive oil Procedure: Lightly salt and pepper the scallops

The Carrot Tree, Yorktown, Va Ok, thought I would add a new wrinkle to the blog - reviews of restaurants Lynne and I have been to.  We have been down in Virginia Beach for the last day or two on business, and decided to head up to Williamsburg.  After a couple of hours of dragging our poor Cocker Spaniel around, we decided to head down the Colonial Parkway to Yorktown... always a favorite drive.  It was about 2 in the afternoon, and we were starving, so we accessed the miracle of "smart" phones, to find a sandwich shop -  since we were pretty sure we wouldn't be able to eat anywhere with the dog.  Came up with the Carrot Tree , on Main Street for what looked like some pretty good sandwiches... and some great reviews. Yorktown is a pretty sparse place... Main Street is about 8 buildings, spaced out... but it is very cool - very authentic Colonial.  We found the Carrot Tree at the end of a closed off street ( to motor traffic ), so we parked, and walked over there.  Leaving

Poached Cod Italiano Made this tonight from stuff I had laying around the kitchen.  Totally simple, and came out amazingly great!  I love Cod, because you can do almost anything to it, and it tastes great! Poached Cod Italiano ¾ lb cod ½ cup diced canned tomatoes ¼ cup roasted red peppers 1/2 cup loose baby spinach ½ tsp garlic powder Fresh ground pepper to taste Pinch Kosher salt ¼ - ½ cup sliced mushrooms ¼ cup white wine Raw Ingredients in Foil 1 tsp lemon juice ¾ tsp dried basil ¼ tsp dried oregano Pinch red pepper flakes 1 tbs fresh ground parmesan cheese, plus 1 tbs for garnish                         Instructions: Take two long sheets of foil, and place fish in middle.  Tuck sides up to form “bowl”.  Add rest of ingredients, pooling liquids in middle.  Fold up sides, and tuck under , alternating layers until you have a sealed pouch.  Place on hot grill for about 20 – 25 minutes until steamed through. Wrapped in foil Finished ingredients Serve with whole wheat pasta, extra virgin