Jumbo Scallops with Roasted Red Pepper Puree on Polenta

Jumbo Scallops with Roasted Red Pepper Puree on Polenta

4 jumbo scallops
1 zucchini, sliced 1/2 inch thick and grilled 3 - 4 minutes per side (reserve 3 slices)
1 package plain polenta
1 large shallot or two small, diced
1 - 2 tablespoons balsamic vinegar
1 tablespoon thyme leaves
2 tablespoon olive oil

For the red pepper puree
2 large red pepper, roasted and peeled
Reserved 3 slices grilled zucchini
2 garlic cloves
4 tablespoons olive oil
1 teaspoon thyme leaves
Salt and pepper to taste

For the pepper puree. Combine the red pepper, zucchini, garlic, thyme, and salt and pepper into a food processor and blend until smooth. Add the olive oil and blend. Set aside. This can be made a day in advance.

For the shallot topping. Heat oil in a pan and add the diced shallots. Simmer until translucent. Add the thyme. Simmer for one minute. Add a the balsamic and simmer for 30 seconds. Turn off the heat and set aside.

Slice off four 1/2-inch thick rounds of polenta and set aside. Grill the polenta slices 4 minutes on one side. Pan-sear the scallops about 2-3 minutes per side.

Layer the polenta, red pepper puree, and scallops. Dress with the shallot-balsamic sauce.

Plate with the grilled zucchini and serve with a Chardonnay-Viognier blend.

Wine of the Month

July's wine of the month is a Coppola Cabernet! This amazing red wine is layered with flavors of blackberry, cassis and roasted espresso.

Bob's Meal of the Month- July

Stop by El Toro Meats and pick up Bob's Meal of the Month! Don't waste time cooking tonight and spend more time with your family!

Kona Fancy Coffee

    Kona Fancy Coffee is grown in the volcanic soil of Mauna Loa in Hawaii, it is the only coffee grown in the United States. Definitely one of the great and most desired coffees of the world, Kona Fancy has a very smooth, full bodied, rich flavor, and wonderful aroma. Kona coffee is produced in very small quantities, it is carefully tended, processed and graded. Come into El Toro Gourmet Meats today to try a cup of this delicious blend!

Deschutes class of 88 Barely Wine

Deschutes class of 88 Barely Wine.  A hoppy citrus aroma radiates from this pale amber Barley Wine Ale. Its sturdy malt backbone is balanced with clean bitterness. Finishes pleasantly without overpowering.

Malt: Pale, Carahell, Maris Otter
Hops: Nugget, Millennium, Northern Brewer, Cascade, Mosaic

Bison Meatballs

Photo Credit: CNN Eatocracy 

1 lb ground bison
1 egg, lightly beaten
1/4 cup breadcrumbs
Cumin, salt and pepper to taste
1 large can pureed tomatoes
1 clove garlic
1 large shallot, diced
2 or 3 sprigs of sage

Mix the bison, egg, breadcrumbs and seasoning in a bowl. Form into meatballs the size of golf balls and let them rest for 20 minutes.

Heat olive oil in a large pan with high sides. Add the meatballs and sear on all sides. You’re not trying to cook them through, just get color on the outside. Remove meatballs once they’re brown and reserve.

Add a touch more olive oil to the pan, reduce the heat and sauté shallots and garlic. Scrape up the burnt bits of bison as you go. Add the tomatoes and sage and let simmer for 10 minutes, never letting the sauce boil. If it gets too thick, add some stock or water.

Return the meatballs to the pan and simmer in the sauce until they’re cooked through. Serve meatballs and sauce over pasta.

Source: http://eatocracy.cnn.com/2012/07/09/national-bison-month/?hpt=ea_bn2

T-Bone Steak With BBQ Rub

(Photo Credit Google Images)

Ingredients

• 4 T-Bone Steaks cut 1" thick (about 3-4 pounds)
• 2 Tablespoons Chilli Powder
• 2 Tablespoons Packed Brown Sugar
• 1 Tablespoon Ground Cumin
• 2 Teaspoons Minced Garlic
• 2 Teaspoons Cider Vinegar
• 1 Teaspoon Worcestershire Sauce
• 1/4 Teaspoon Ground Red Pepper

Instructions:

1. Combine rub ingredients and press evenly onto steaks
2. Place steaks on grill over medium, ash-covered coals. Grill uncovered, 14-16 minutes for medium rare to medium doneness, turning occasionally.
3. Remove steaks, season with salt, as desired.  

source: vintagenaturalbeef.com 

Shrimp Scampi Bake

(Photo credit)

Servings: 6

Ingredients

• 1 cup butter
• 2 tablespoons prepared Dijon-style mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped garlic
• 1 tablespoon chopped fresh parsley
• 2 pounds medium raw shrimp, shelled, deveined, with tails attached

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
3. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
4. Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.

Recipe source: http://allrecipes.com

Julian's Hard Cider

We just sold out of Bootlegger's Golden Chaos, but we'll get more Monday. In the meantime, check out Julian's Hard Cider. This cider is "American to the core". 

Why is Julian Hard Cider the choice of true cider lovers? They have only one ingredient… the freshest apples in the world! Their cider is lightly carbonated with tartness, acidity and a clean dry finish, enabling it to stand firmly on its own or compliment your favorite meal.

This cider can be found at El Toro Meats, so please be sure to come in & check it out.

Bootlegger's Golden Chaos

Looking for a new craft beer to try this weekend? Check out Bootlegger's Golden Chaos.

Named after its golden color and effervescence, the complex yet smooth taste of Golden Chaos lives up to its name! Golden Chaos is a Belgian style Golden Ale made from fresh imported German and English hops and brewed using the finest American rock candy, giving this fine ale a fruity aroma and taste that leads to a pleasingly dry finish. The subtle notes of plum, apricot, and pear achieve a perfect balance of fruitiness and spiciness.

This beer is difficult to find, but you can get it here at El Toro Gourmet Meats. Have a wonderful President's Weekend!

Grilling this weekend? We are giving away 2lbs Stack Flash Frozen Ground Chuck Patties (1/4 or 1/3 lb) with minimum $40 purchase. Expires 2/29/12