Sunrise Chef: Cale Beck
Hoping to make something a little extra special this holiday season? Cale Beck of Beck's Land and Sea House is sharing some delicious seafood dishes.
Lobster & Gnocchi
2 Lobster Tails
1 Pack of fresh gnocchi
3 TBSP. of pesto (fresh or store bought)
1 Red bell pepper, roasted, skin removed, sliced
1 Onion, braised *see recipe for braising*
2 TBSP. Heavy cream
Fresh shaved parmesan for garnish
Salt and Pepper to taste
In a Sautee pan over medium high heat, combine roasted red peppers, braised onions, pesto and cream and bring to simmer, season with salt and pepper and toss in gnocchi. To plate start with the gnocchi mixture and top with lobster tails, garnish with fresh grated parmesan cheese.
3 TBSP. Olive Oil
2 Large Onions
¼ Cup Brown Sugar
1 Cup Chicken Stock
In a sautee pan heat olive oil and sautee onions until they begin to brown, stir and
continue to caramelize the onion for about 5 more minutes, season with salt and pepper, and sprinkle about 2 tablespoons of brown sugar and stir to coat, add chicken stock and reduce until just about all of the moisture is cooked out. Remove from heat.
Seared Sea Scallops
4-8 Sea Scallops (preferably dry)
Salt and Pepper
2 Tbsp. Olive Oil
Add oil to hot pan, season scallops with salt and pepper, sear on medium high heat for approximately 1 ½ minutes on each side until golden brown and delicious. Set aside.
Roasted Red Pepper Mascarpone Sauce
1 Medium onion, diced
3 Red bell peppers, roasted, skins removed
4 TBSP. Olive Oil
¼ Cup White wine
1 Cup Heavy cream
¼ Cup Granulated sugar
¼ Cup Fresh basil
½ Cup Mascarpone Cheese
Salt and Pepper to tasted
Add oil to sauce pan, sweat onion for approximately 4 minutes, deglaze with white wine and reduce until there is almost no liquid in pan, add red peppers, sugar, cream, and fresh basil and simmer for approximately 15 to 20 minutes. Remove from heat. Put in a blender and blend. Strain through a fine mesh sieve. Finish with mascarpone and salt and pepper to taste.
Oven Roasted Potatoes with A Caramelized Onion Smoked Bacon Dijon Cream
6 Large Yukon Gold Potatoes, diced
½ Lb. Bacon
1 Large onion, braised *see recipe for braising*
1 Cup Chicken stock
1 Cup Mayonnaise
2 TBSP. Dijon
¼ Cup Fresh Parsley
Salt and Pepper
4 TBSP. Olive oil
Start with diced potatoes, season them with olive oil, salt and pepper and roast for about 20 to 30 minutes or until tender. In the meantime render down the bacon. Once rendered, remove bacon and set aside, add the onion and caramelize in the bacon fat. Once the onion starts to caramelize add a little brown sugar, let it melt and add chicken stock and reduce. When that is done, take the onions, bacon, dijon, mayonnaise and fresh parsley, stir it all together and toss in the potatoes.
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