Seared Jumbo Scallops with a Champagne-Vanilla Butter Sauce

Learn how to make delicious seared jumbo scallops with a champagne-vanilla butter sauce. We have a sale going on for jumbo scallops, If you are in the South Orange County area, stop on by El Toro Gourmet Meats and pick up (our finest scallops mentioned in this recipe, which also happens to be on sale April, 2013!) We carry one of the largest and freshest selections of meat, seafood and poultry anywhere in Orange County, and all our meats are hormone free “because we care about your family’s health.” We also have a vast selection of craft beers and premium Napa and Sonoma wines.

Seared Jumbo Scallops with a Champagne-Vanilla Butter Sauce

Ingredients
2 tablespoons minced shallots
1 cup dry brut Champagne
1/2 vanilla bean, split and scraped
1/2 cup heavy cream
1 cup (2 sticks), cold unsalted butter cut into small pieces, plus 1 tablespoon
1 1/2 teaspoons salt
3/4 teaspoon freshly ground white pepper
12 jumbo sea scallops, cleaned
1 tablespoon olive oil
2 tablespoons chopped fresh chives
Directions
In a medium saucepan combine the shallots, Champagne, and vanilla bean pod and seeds and bring to a boil. Reduce the heat to medium-low and simmer until the mixture is almost completely reduced, about 7 minutes. Add the cream, bring to a boil, and reduce by half, about 3 minutes. Turn the heat down to low and little by little whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has completely incorporated. Remove the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Continue until the entire cup of butter pieces has been added and the sauce coats the back of a spoon. Season the sauce with 1/2 teaspoon of salt and 1/4 teaspoon of the white pepper. Remove the vanilla bean pod and keep the sauce warm until ready to serve.

Season the scallops on all sides with the remaining salt and freshly ground black pepper. Heat the olive oil in a large, 12-inch saute pan over medium-high heat. When the oil is hot, add the scallops and sear for 2 minutes. Add the remaining tablespoon of butter to the pan and allow the scallops to cook for another minute. Turn the scallops over and cook for an additional 3 minutes.

To serve, place 3 scallops on each of 4 entree plates and spoon the Champagne-Vanilla butter sauce around them. Garnish with fresh chives and serve immediately.

Don’t forget to go online and enter our monthly drawing to win a fabulous $100 gourmet gift basket!  Need a hard to find meat, seafood or poultry item?  Call the owner Bob, his son Bobby, or any of the very friendly El Toro Meat’s team, @ (949) 855-0215, and they’ll do their best to get it for you.  We even ship out of the area.

Garlic and Rosemary Leg of Lamb

For those that do not have a lot of experience cooking with American Lamb, determining when it is done is the biggest challenge. An overcooked rack of lamb is an expensive mistake and carving into an undercooked roast can be an embarrassment at a dinner party. Do not rely on guesswork—a good meat thermometer will provide reliable results. DO NOT cut into a roast or chop to check doneness. Use an instant read thermometer to give you a quick, accurate reading. Learn how to make this delicious Garlic and Rosemary Leg of Lamb recipe. If you are in the Orange County area, please stop by El Toro Meats and pick up our finest leg of lamb! We carry one of the Largest and Freshest Seafood Selections in Orange County. Give us a call to special order @ 949.855.0215 and visit our website @ www.eltoromeats.com to enter our online drawing and win a $100 gourmet gift basket.

Garlic and Rosemary Leg of Lamb

Ingredients

1 leg of lamb, bone in (about 6 to 7 1/2 pounds)

1/4 cup fresh lemon juice

8 cloves garlic, minced

3 tablespoons chopped fresh rosemary leaves

1 tablespoon salt

2 teaspoons coarsely ground black pepper

Sauce:

1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)

2 cups diced onions

2 cups chicken stock

1 cup red wine

Directions

Preheat the oven to 400 degrees F.

Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.

Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.

El Toro Meats, only offering hormone-free meat “because we care about your family”.  Happy cooking from Bob, Bobby, and the gang at El Toro Meats, in business since 1980.  Give us a call to special order @ 949.855.0215 and visit our website @ www.eltoromeats.com to enter our online drawing and win a $100 gourmet gift basket.

Buffalo BBQ Pulled Chicken with Blue Cheese Cornbread Topper (via Cooking Channel TV)

Total Time:

1 hr 55 min

Prep:

25 min

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Inactive Prep:

1 hr

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Cook:

30 min

Level:

Easy

Yield:

4 to 6 servings

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 3 to 4 small ribs celery, chopped
• 2 large carrots, peeled and chopped
• 1 onion, chopped
• 4 cloves garlic, chopped or grated
• 1 Fresno or Holland chile pepper, seeded and finely chopped
• Salt and freshly ground black pepper
• 2 tablespoons fresh thyme
• 1 (12-ounce) bottle lager beer or 1 1/2 cups chicken stock

• 2 tablespoons brown sugar
• 1 (14-ounce) can tomato sauce
• 1/4 to 1/3 cup hot sauce, depending on desired heat level (medium to spicy)
• 2 tablespoons Worcestershire sauce
• 2 tablespoons cider vinegar
• 4 pieces poached chicken breast, meat pulled or chopped
• 2 (8.5-ounce) boxes corn muffin mix, made to package directions (recommended: Jiffy)
• 1 cup crumbled blue cheese
• 4 scallions, whites and greens, finely chopped

DIRECTIONS

Preheat the oven to 425 degrees F. 

Heat a large ovenproof skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add the celery, carrots,onions, garlic, chile pepper, salt, pepper, and thyme and saute to soften the vegetables, 10 to12 minutes, then deglaze the pan with thebeer or stock. 

Stir together the brown sugar, tomato sauce, hot sauce, Worcestershire, and vinegar in a bowl and pour into the skillet and stir to combine. Mix in the chicken pieces, using tongs and cool and store for make-ahead meal. 

Reheat over medium heat just to warm up while you mix together the cornbread topper or, to serve immediately, keep warm on low while you mix the cornbread batter, then transfer to oven and bake until top is deep golden brown. 
Cook's Note: The filling may be transferred to a casserole if your skillet cannot transfer to the oven. 

For the topping: Follow package directions for cornbread batter, then stir in the blue cheese and scallions, pour over the chicken filling in an even layer and bake to golden brown and firm to the touch, about 12 to 15 minutes.

© Recipe courtesy Rachael Ray

Source: http://www.cookingchanneltv.com/recipes/buffalo-bbq-pulled-chicken-with-blue-cheese-cornbread-topper.print.html

Ahi Tuna with Napa Cabbage Salad

Try this simple, yet healthy Ahi Tuna with Napa Cabbage Salad. Perfect for lunch or dinner. Here is how you can make this great dish on your own!

What you'll need: 

2 tablespoons lime juice
1 1/2 tablespoons fish sauce
1 teaspoon sugar
1 teaspoon dark sesame oil
Coarse salt and cracked black pepper
1 medium Napa cabbage
1 bag shredded carrots
1/2 cup basil leaves, torn into quarters
1/2 cup mint leaves, torn
1/2 cup cilantro leaves, roughly chopped
4 tablespoons black and white sesame seeds
1 pound ahi tuna steaks
2 teaspoons extra-virgin olive oil

Directions:

In a large salad bowl, whisk together lime juice, fish sauce, sugar, and sesame oil. Taste and adjust seasonings with salt and pepper. Cut cabbage in 1/2 lengthwise and slice into thin ribbons. Place cabbage, carrots, basil, mint, and cilantro in the bowl with the dressing. Toss to combine. Set aside.

Pour the sesame seeds out onto a plate. Press the tuna into the seeds on both sides, pressing gently so the sesame seeds stick.

Heat the olive oil in a 12-inch non-stick pan over medium high heat. Add fish to pan and cook until rare, about 2 minutes per side. Alternatively, cook until done to your likeness. Slice thin and distribute among 4 serving plates. Serve with a generous portion of Napa cabbage slaw.

Coconut Braised Pork (via Cooking Channel TV)

Total Time:

6 hr 25 min

Prep:

10 min

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Inactive Prep:

--

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Cook:

6 hr 15 min

Level:

Easy

Yield:

4 to 6 serving

INGREDIENTS

• 2 tablespoons peanut or olive oil
• 3 pounds boneless pork shoulder, cut into 2-inch chunks
• 1/4 cup fish sauce

• 1 1/2 to 2 cups coconut water
• 1/2 cup fresh cilantro, coarsely chopped
• 5 to 6 scallions, coarsely chopped

DIRECTIONS

Place a large skillet over medium-high heat with the oil. Working in batches, sear off the meat, browning well on all sides, about 15 minutes total.

Transfer the meat to the crock of a slow cooker and add the fish sauce and enough coconut water to cover the meat by about two-thirds (NOTE: This dish can be prepared up to this point and then stored in the refrigerator overnight to be cooked the next day).

Turn on the slow cooker and simmer the meat until fork tender, about 6 hours on high heat or 8 hours on low heat. Serve warm with a few spoonfuls of the braising liquid and a hearty garnish of cilantro and scallion.

This dish is incredibly satisfying but very rich. Temper its heartiness and make it into a complete meal with a side serving of steamedwhite rice.

Don't cut corners on browning the meat off - if anything, let it sear a bit longer than you think you should. It's a critical cornerstone to keeping the flavor of this dish from washing out in the slow cooker.

NOTES

NOTE: If you don't own a slow cooker, you can still prepare this dish on the stovetop. Simply sear off the meat in a heavy-bottomedDutch oven, add the liquids to the pot and bring them to a boil. Reduce the heat to medium-low and simmer until the meat is fork tender, about 2 hours.

© Recipe courtesy Patrick Decker

Printed on February 19, 2013 from http://www.cookingchanneltv.com/recipes/slow-cooker-coconut-braised-pork.print.html

Source: http://www.cookingchanneltv.com/recipes/slow-cooker-coconut-braised-pork.html

Drip Beef (via Cooking Channel TV)

Image & Recipe Source: http://www.cookingchanneltv.com/recipes/drip-beef.html 

Reprinted with permission from The Pioneer Woman Cooks by Ree Drummond, William Morrow Cookbooks, an imprint of Harper Collins Publishers, copyright (c) 2012

INGREDIENTSTotal Time:

-

Prep:

--

|

Inactive Prep:

--

|

Cook:

--

Level:

None

Yield:

Makes 10 to 12 servings

• One 3- to 4-pound chuck roast
• Salt and black pepper to taste
• 2 tablespoons butter
• 2 tablespoons canola oil
• 2 cups beef broth

• 2 tablespoons minced fresh rosemary
• 1 jar peperoncinis
• 10 to 12 buttered, toasted deli rolls
• 2 yellow onions, sliced and sauteed in 1 tablespoon butter until light golden brown

DIRECTIONS

Season the chuck roast with salt and pepper.

Melt the butter and canola oil in a heavy pot over high heat. Sear both sides of the chuck roast until very browned, about 5 minutes in all.

Pour in the beef broth and 1 cup water.

Add the rosemary . . .

Then pour in the peperoncinis with their juice. Now cover the pot and simmer for 4 to 5 hours, or until the meat is tender and falling apart.

Remove the roast from the pot.

Using 2 forks, shred the meat completely . . .

Then return the meat to the cooking liquid. Keep warm.

To serve, slice wedges out of the top of the deli rolls. Heap a generous portion of meat on the roll, then spoon some of the cooking liquid over the meat.

Top with a few peppers from the pot . . . And plenty of caramelized onions.

Top the sandwiches with the wedges of roll and serve to a roomful of ravenous guests. You'll win friends and influence people.

Like, totally.

Variations:
Lay thinly sliced cheese on top of the meat before adding the peppers and onions.
Serve dishes of the cooking liquid on the side for dipping. Reprinted with permission from The Pioneer Woman Cooks by Ree Drummond, William Morrow Cookbooks, an imprint of Harper Collins Publishers, copyright (c) 2012 

Printable Area

Page 2 of 2

Drip Beef (cont.)

© Reprinted with permission from The Pioneer Woman Cooks by Ree Drummond, William Morrow Cookbooks, an imprint of Harper Collins Publishers, copyright (c) 2012

Printed on February 19, 2013 from http://www.cookingchanneltv.com/recipes/drip-beef.print.html

Chile Braised Lamb Tacos (via Cooking Channel TV)

Total Time:

3 hr 30 min

Prep:

30 min

|

Inactive Prep:

15 min

|

Cook:

2 hr 45 min

Level:

Easy

Yield:

4 servings

INGREDIENTS

• BRAISED LAMB:
• 3 dried ancho chiles, halved, stems removed
• 2 dried chiles de arbol, halved, stems removed
• 2 cups boiling water
• 2 tablespoons cider vinegar
• 1 teaspoon cumin seeds

• 1 teaspoon oregano
• Kosher salt and cracked black pepper
• 2 bone-in lamb shanks (about 3 1/2 pounds)
• 4 cups chicken stock

• PICKLED PEPPERS:
• 1/3 cup lime juice
• 1/3 cup sugar
• 1/3 cup red wine vinegar

• 2 chiles, seeded and cut into rings

• TOMATILLO GUACAMOLE:
• 3/4 cup fresh cilantro leaves, coarsely chopped
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 4 to 6 tomatillos, husked and coarsely chopped
• 2 cloves garlic, smashed and quartered
• 1 ripe avocado, halved, pitted, peeled and diced
• 1/2 medium onion, coarsely chopped (about 1/2 cup)
• 1/2 jalapeno, coarsely chopped with seeds

• Juice of 1 lime
• 12 white corn tortillas
• 1/2 cup fresh cilantro leaves, chopped
• 4 medium radishes, thinly sliced
• 1/2 cup queso fresco, crumbled (1 1/2 ounces)
• Lime wedges, for serving

DIRECTIONS

For the braised lamb: Heat a medium skillet over medium-high heat. Toast the chiles skin-side up until fragrant and beginning to darken, 30 seconds to 1 minute. Transfer to a bowl and pour enough boiling water to cover and soak until softened, about 15 minutes. Strain, reserving the water. 

Transfer the chiles to a blender or food processor along with 1/2 cup of the reserved steeping water, the cider vinegar, cumin, oregano and garlic. Process until a smooth paste forms. Sprinkle with salt and black pepper. 

Place the lamb in a Dutch oven and slather the chile paste over the shanks. Add the chicken stock. Bring the liquid to a boil, and then reduce to a simmer, cover with the lid and braise until the lamb is tender, about 2 hours 30 minutes. 

For the pickled peppers: Meanwhile, bring the lime juice, sugar and vinegar to a simmer in a small saucepan over medium-high heat, stirring occasionally until the sugar dissolves, about 2 minutes. Put the chiles in a separate bowl and pour the vinegar mixture over. Let cool for about 20 minutes. Discard the liquid before using. 

For the guacamole: Combine the cilantro, cumin, salt, tomatillos, garlic, avocado, onions, jalapenos and lime juice in a food processor or blender and pulse until combined and still somewhat chunky. 

For assembly: When cool enough to handle, remove the lamb from the braising liquid and shred. Once the lamb is removed, bring the braising liquid back to a boil and cook until it reduces to about 2 cups of liquid, 10 to 12 minutes. Return the shredded lamb back to the braising liquid in the Dutch oven. 

Toast the tortillas, if desired, over an open flame just until slightly charred. Fill each tortilla with some of the shredded lamb, guacamole,

Source: http://www.cookingchanneltv.com/recipes/kelsey-nixon/chile-braised-lamb-tacos.html