Archive for pan-seared
We all survived the Mayan apocalypse. Now, it is a time for new beginings and celebrations. So start this New Year by getting good and ducked up. If you have not enjoyed a good duck recently (or ever!) pick some up. Here, we marinated fresh duck breast in Asian inspired spices and pan seared it.; served it over a crispy yellow squash pancake and wilted Chinese cabbage and spinach. A drizzle of citrus infused sweet and spicy pan sauce made this, quite simply, a duck to remember! Now, go duck yourself-and enjoy!
Fall brings a variety of familiar flavors. It also brings some regional curiosities. Here in Florida, it brings locally grown dragonfruit to the shelves. Hylocerus undatus, or the white-fleshed pitahaya is a red-skinned fruit with white flesh. This is the most commonly seen variety of dragon fruit.
It is a mildly sweet, tropically flavored fruit that is a great source of vitamin C, fiber, calcium, phosphorus and anti-oxidants.
It also combines wonderfully with fresh duck. A fresh duck breast was seared to perfection.
The dragonfruit was made into a tangy sweet gastrique. The sliced breast was then served over a truffled root mash with sauteed chard for a regionally, freshly, autumn flavored taste treat. Food to Fall for!
Looking for an over the top appetizer for a holiday bash? Here it is. A sweet fresh succulent scallop wrapped in prosciutto and seared a light golden brown. Top it simply with a truffled vinaigrette (2 parts good olive oil, 1 part good truffle oil and 1 part champagne vinegar combined with a little fresh herb, citrus and shallot). Simple, fresh and delicious holiday fare.