Mount Pleasant Magazine Nov/Dec 2016

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IGT 25
Mini BeefWellington
andSearedSeaScallop
Entree By Homegrown
Hospitality Group
IngredIents
8 oz. teres major.
2 sea scallops.
10 baby portabello mushrooms.
1 package goya empanada dough.
2 tbsp demiglaze.
3 tbsp jar red pepper jelly.
2 tbsp cider vinegar.
1 jalapeno.
Dried or fresh cranberries.
1 egg, whisked.
1 cup oil (for frying).
Salt and pepper.
Process
Remove silver skin and cut the ends off
beef; slice 1½ inch thick rounds.
Season beef rounds with salt and
pepper. Sear in a very hot pan, 30
seconds each side.
Separate empanada sheets; lay out on a
table to thaw.
Cut dough with a 3-inch cookie cutter
to make smaller rounds.
Place beef medallion on one piece of
empanada dough.
Rub egg wash on the second
piece of dough and place on top.
Using your fingers, press the top
piece of dough around the beef.
Crimp the edge with a fork and
trim off excess dough with a
paring knife.
Fry in oil and drain on paper
towel.
Sauté sliced mushrooms.
In a small bowl, add jelly, vinegar
and small diced jalapeño and
dried cranberries.
Season scallops with salt and
pepper. Sear 1 minute on each side.
Slice scallops length ways into threes.
PlatIng
Lay mushrooms down in a small
ring. Lay scallops down on top of
mushrooms.
Place mini wellington on top of
scallops. Drizzle with jelly sauce.
roaStedBruSSelS
SproutSWithpancetta
Side Dish by Congress
This is a favorite of ours, particularly
because the sprouts can be par-cooked
ahead of time and finished just before
service. This makes it ideal if you’re
bringing it to grandma’s house!
IngredIents
1 lb. Brussels sprouts, trimmed &
halved.
¼ lb. raw pancetta, ¼” diced.
1 shallot, ¼” diced.
3 tbsp vegetable oil.
Kosher salt and black pepper.
¼ cup parsley, chopped.
¼ cup aged balsamic vinegar.
Preheat oven to 375 degrees.
Process
On high heat, add 2 tbsp oil to a 12”
skillet and place Brussels sprout halves
face down, letting them sit for about
3 minutes to carmelize and get a nice
char.
Transfer the pan to the
oven for an additional 5
minutes to roast.
Spread the sprouts on a
sheet pan to cool. They
can be refrigerated until
you’re ready to finish and
serve.
Return the skillet to
medium heat. Add 1 tbsp
oil and pancetta. Sauté
until the fat is rendered
and the pancetta is crispy.
Add the shallot and
sweat it down for about a
minute.
Toss your Brussels sprouts
in the pan and season
with salt and pepper.
Once the sprouts are heated through,
turn off the heat add the parsley and
balsamic vinegar. Give it a good stir,
serve and enjoy!