We’ve got two delicious items on the menu!
We’re in The Kirby And Holloway Kitchen with Chef Ross Thompson from G Rehoboth who shows us how to make Scallops with a Blood Orange Twist. We’re also making Chicken Masala – not Marsala. We’ll learn the difference between the two.
Chicken Tikka Masala
Ingredients:
- 3 pounds chicken breasts, cut into cubes
- Marinate Chicken:
- 4 tbsp lemon juice
- 12 garlic cloves
- 1 inch piece fresh ginger
- 2 1/4 tsp cumin seeds
- 1 tsp ground coriander (coriander powder)
- 1 tsp garam masala
- 2 tsp paprika
- 2 tsp red chili powder
- 4 Tablespoon yogurt
- 4 Tablespoon Olive oil
- Salt to taste
Chicken Tikka Masala Sauce:
Ingredients:
- 4 Tablespoon oil
- 1 1/2 large onion, chopped
- 1 Tablespoon minced ginger (ginger paste)
- 2 tsp fenugreek leaves (Kasoori Methi-in a yellow box)
- 1 tsp ground turmeric (turmeric powder)
- 4 tsp ground coriander (coriander powder)
- 2 tsp paprika
- 2 tsp red chili powder
- 2 tbsp tomato paste
- 1 cup canned tomatoes
- 2 tsp lemon juice
- 1 1/4 cup fresh cream
- 1 tsp garam masala
- A handful coriander (cilantro) leaves, chopped
- Salt to taste
- 1/4 cup Water
Directions:
Place chicken pieces in a large bowl. Rub with lemon juice and enough salt. Marinate for 30 minutes in the refrigerator. Meanwhile, place garlic, ginger, cumin, coriander, garam masala, chili powder, and yogurt in a blender. Process until smooth. Add this paste
to the bowl of chicken. Add in oil and mix well. Marinate for at least 30 minutes or overnight if possible. When you are ready, preheat grill. Thread the chicken pieces onto skewers. Grill, turning occasionally, for 15 – 20 minutes or until cooked through. Remove chicken from skewers. Set aside.
Meanwhile heat oil in a large pan over medium heat. Add onions. Saute for 2-3 minutes or until lightly browned. Add ginger. Saute until aromatic. Add ground turmeric, ground coriander, paprika and red chili powder. Saute for a minute. Add tomato paste and fry for a few seconds. Now add in the tomatoes. Saute until they are soft and mushy. Bring to a boil, reduce heat and simmer for 2-3 minutes. Add lemon juice and cream. Add in enough water to make a thick sauce. Season with salt. Simmer, stirring occasionally, for 3-4 minutes. Add more water if needed. Add garam masala and coriander (cilantro) leaves. Heat through. Stir.
G Scallops
Ingredients:
- 4 U-10 Scallops, domestic
- Roasted Red Pepper Coulis
- Pickled Romanesco
- Fresh French Radish, sliced thin
- Blood Orange Buerre Blanc
- Micro Greens
Directions:
Pan sear scallops in an extremely hot sautee pan with oil. Once color is achieved, turn over to the other side, turn off flame under scallops and place in a 350 degree oven for 3 minutes. Prepare Plate with your base of red pepper coulis, next place your scallops on top of the sauce, garnish with pickled romanesco, radish and micro greens.
Blood Orange Buerre Blanc
Ingredients:
- 1 cup dry white wine
- 1/2 cup white wine vinegar
- 1 shallot, cut in half
- 1 pound cold and cubed butter
- 1 cup cold heavy cream
- Salt, to taste
- 4 oz. Fresh Blood Orange Juice
Directions:
In a saucepan, heat the wine, vinegar and shallots until the liquid boils, then lower the heat and continue simmering, about 10 minutes, until the liquid has reduced down to about 2 tablespoons. This should take about 10 minutes.Add cream, if adding cream. Once the mixture has reduced, remove the sauepan from the heat, and slowly, but rapidly whisk in the cubes of butter, one or two cubes at a time. As the butter melts and incorporates, add more butter and keep whisking. The finished sauce should be thick, smooth, and creamy. Add Juice Season with salt to taste. Straining the shallots is traditional, but optional.
Roasted Red Pepper Coulis for Scallops
Ingredients:
- 3 large red bell peppers
- 3 tablespoons extra-virgin olive oil
- 1 medium shallot, thinly sliced
- 1 tablespoon sherry vinegar
- Salt and freshly ground white pepper
Directions:
Roast the red peppers directly over a gas flame or under the broiler, turning occasionally, until the peppers are blackened all over. Transfer the peppers to a bowl and let cool completely. Peel the peppers and discard the skins, seeds and cores. Coarsely chop the peppers. In a blender, combine the peppers with the olive oil, shallot and vinegar and puree until very smooth. Season the coulis with salt and white pepper. Make Ahead: The red-pepper coulis can be refrigerated overnight. Bring to room temperature before serving.
