Recipes

On February 14th, Chef Pierre provided a cooking demonstration at the Winter Farmers Market in Pawtucket, Rhode Island. 
Below are some of the recipes, Enjoy!

Mustard Sauce
(served on Crispy Matunuck Oysters)

Produces ½ cup

 6 ½ T. Whole grain mustard 
1 ½ T. Aquidneck Island Honey 
½ T. Lemon Juice 
Fresh Herbs - to taste

Method: 
Combine all ingredients and mix well, serve on top or on the side.  


Chocolate Crust

(used to crust Bomster Scallop “Truffles”)

Produces ¼ cup, enough to crust 20-30 scallops

2 T. Cocoa powder
2T.  Corn Starch
1 ½ T. Cocoa grilling spice (Ocean State Chocolate)

Method:
Combine all ingredients.  Toss scallops in mixture and shake off excess before searing.


Pomegranate-Vanilla Beurre Blanc
(sauce for scallop “truffles”)

Produces 1 cup

3 T. butter
½ T. minced shallots
¼ vanilla bean
 
¼ cup pomegranate molasses
½ cup white wine
1 T. rice wine vinegar
2 T. lemon juice
1/2 cup cream
Salt and pepper to taste

Method: 
In 1 T. butter sauté the shallots and vanilla bean on medium heat until the shallots become clear.  Once the shallots become translucent, add the white wine, rice vinegar and lemon juice, and reduce this by ½.  Now, add the pomegranate molasses and cream and cook on medium high heat for 3-5 minutes.  Season to taste.  Melt the final 2 T. butter into the sauce just prior to service.

 
Satay Marinade
(used with thinly sliced London broil from Stoney Hill Farms; Charlestown, RI)

Makes enough to marinade 4-5 pounds of steak

2 C. Wheat-free Tamari
1 C. Rice Wine Vinegar
2 C. Coconut Milk
2 T. Sesame Oil
2 T. Ginger, minced
1 T. Garlic, chopped
2 T. Shallots, minced 

Method:
Combine all ingredients and whisk together thoroughly.  Pour sauce over strips of beef, to cover completely.  After marinating for at least 12 hours, thread onto skewers and grill for 3-5 minutes on each side.

 *Note:  When you cut the beef, especially if using a leaner cut like London broil; make sure to slice thinly and against the natural grain of the meat.


Spicy Sunflower Sauce


Makes 3 ½ quarts


1 Jar sunflower butter (15 oz)
1 Jar soy nut butter (15 oz)
1 bottle Mae Ploy Sweet Chili Sauce (25 oz)
10 Cloves garlic
1 bunch cilantro
Lime juice ( as needed)


Method:
Combine first five ingredients in food processor.
Pulse to combine. Add Lime juice 2 oz at a time until smooth consistency is achieved.

 

 

 

 

 

 

 

 

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