Text 33811, 96 rader
Skriven 2013-02-18 05:59:14 av Dave Drum (1:261/38)
Ärende: Chile 2229
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Bacon Wrapped Sea Scallops On Barbequed Duck Pt 1
 Categories: Seafood, Pork, Poultry, Bbq, Squash
      Yield: 4 servings

      4 sl Smoked bacon
      4 lg (U8) sea scallops
           Salt
      2 tb Olive oil
           Barbequed duck; (recipe
           - included)
           Butternut-sage sauce (recipe
           - included)
           Red pepper sauce (recipe
           - included)
           Pumpkin seed powder (recipe
           - included)
           Cilantro sprigs; garnish

MMMMM-----------------------BARBEQUED DUCK----------------------------
           Salt and BBQ pepper mix
      1    Whole duck
      1 tb Canola oil
      1    Onion; diced
      1 c  Barbeque sauce (recipe
           - included)
           Salt & lime juice

MMMMM--------------------BUTTERNUT-SAGE SAUCE-------------------------
      1 tb Olive oil
      1    Onion; chopped
      3 cl Garlic;, chopped
      2 c  Roasted, peeled butternut
           - squash
      2 c  Chicken broth
    1/4 c  Heavy cream
      2    Sprigs fresh sage
           Salt & lemon juice

MMMMM----------------------RED PEPPER SAUCE---------------------------
      1 tb Olive oil
      2    Shallots; chopped
      2 cl Garlic; chopped
      1 lg Jalapeno; chopped
      1    Chile de arbol
      1 tb Grated ginger
      2 lg Red bell peppers; chopped
      1 c  Chicken stock
    1/2 bn Cilantro stems
           Salt & lime juice

  Preheat oven to 400øF/205øC.

  Place bacon on baking pan. Bake in oven until half cooked
  (approximately 5-6 minutes). Remove and let cool.

  Wrap each scallop with slice of bacon and hold in place
  with toothpick.

  Season with salt and dredge in semolina. Heat canola oil
  until just before it smokes. Place scallops in pan and
  brown on one side, then turn and place in oven for
  approximately 3-4 minutes.

  Plating: Place 2 tablespoons barbequed duck in center of
  plate. Ladle butternut-sage sauce around duck. Ring plate
  with red pepper sauce. Sprinkle with pumpkin seed powder
  and garnish with cilantro sprig.

  Barbequed Duck:

  Preheat oven to 400øF/205øC.

  Rub duck with salt and pepper mix until well seasoned
  inside and out. Place on roasting pan and roast
  approximately 60-75 minutes.

  When done, remove and cool. When cool, remove meat from
  carcass and dice (1/4") all meat. Discard the skin and
  save bones for stock.

  Heat a heavy bottomed skilled over medium heat. Add onion
  and sautee until translucent. Add duck meat and barbeque
  sauce. Heat to boil and season with salt and lime juice.
  Keep warm until ready to use.
  From: Www.Behindtheburner.Com

  Uncle Dirty Dave's Archives

MMMMM

... The difference between roast beef and pea soup is - anyone can roast beef.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)