Over the course of the next few days I'm going to be posting about a couple of menu changes. The scallop app is the one I'm most excited both in its execution and the fact that it is a step away from the somewhat dated previous incarnation. Its a Jerk seasoned u-10 day boat scallop, Plantain horseradish nage, mango sambal. The flavors of Africa have been kicking around in my head lately and i figured that the humid, sticky weather we have been experiencing in the burgh would be a good platform to incorporate them. The challenge lies in making it unique and accessible at the same time.
Plantain nage
2 super ripe plantains
1 large shallot thinly sliced
2 tablespoons roasted garlic
2 tablespoons fresh horseradish
1 cup dry white wine
1/2 quart heavy cream
salt and black pepper to taste
Start by sweating shallot, add roasted garlic and horseradish when translucent. Add plantains and deglaze with wine. Reduce Au sec then add cream and reduce by a third. Salt and pepper then puree and pass through a chinos
Giving credit were its due, ideas in food are the inspiration for the plantain and horseradish combo. The idea for the mango sambal come from Marcus Samuelsson's latest book. Using the book as a guide on African flavors i arrived at this version of sambal. I will post the recipe later as it was a hectic day and i didn't really get a chance to document it.
No comments:
Post a Comment