Executive Chef Charles Piervallo from Cosmopolitan in Allentown is teaching us how to make gourmet recipes at home!  He and Cosmopolitan's Assistant General Manager Greer Dalpe joined 69 News at Sunrise to talk about the restaurant's new menu.

Roasted corn, jicama, Asian pear and cucumber salad, lemon vinaigrette, avocado puree & fried shallot

1.5 oz. Frisee lettuce
.5 C. Roasted corn
.5 C. Diced jicama, 1/8 "
.5 C. Diced asian pear, 1/8 "
1/4 C. Diced cucumber, peeled and seeded, 1/8 "
2 tsp lemon vinaigrette
1 tsp. White balsamic reduction
1 Tbsp. Avacado puree
1 oz. Fried shallot
1 tsp. Finely chopped chives
1 tsp. Chopped cilantro

Preparation:

Prep vegetables (see below)
Make vinegar
Reduce vinegar
Make avacado puree (see below)
Prep shallots (see below)

Procedure:

Toss the corn, jicama, pear and cucumber in a mixing bowl with the lemon vinegar, balsamic reduction chopped chives and cilantro. Season with salt and poivre pepper.
With a large plating spoon place a dollop or the avacado puree on one side of the plate and drag across creating a "smear".
Using a ring mold scoop all of the mixture into the mold and pack gently. Pull off the mold.
Garnish with frisee dressed also in lemon vinegar and the crispy fried shallots.

Lemon Vinaigrette

1/2 C. Fresh lemon juice
1.5 C. Extra virgin O.O.
1 ea. Small shallot, rough chop
1 tsp. Chopped garlic
.5 tsp. Roughly chopped thyme
1 tsp. Roughly chopped chive

Preparation:
Start with the juice, shallot, garlic and herbs in the vitamixer and drizzle O.O. into the mix to finish. Season with salt and pepper.

Avacado puree

1 ea. Avacado, shelled and deseeded
1 ea. Lime, juiced
1/4 C. White mirin rice wine
1 Tbsp. Chopped cilantro
1 Tbsp. E.V.O.
S & P

Preparation:
Place the cleaned avocado in the vita-mixer.
Add the rest of the liquid, except the O.O., the herbs and puree, increasing speed as you go adding water if necessary for consistency. Season and finish.

Fried Shallots

6 shallots, shaved thin on a Japanese mandoline
1 c. AP flour
S&P
Preparation:
Slice the shallots very thin and take a minute to separate the rings carefully.
Dredge in flour and fry in hot oil at bout 330* until light brown.
Spread out on paper towels.
Season.

--------------------

Pan seared scallops, tomato compote, champagne beurre blanc, chives & tempura shitake

5 ea. U-10 dry packed scallops
1 oz.arugula
3 oz. tomato compote (see below)
1 oz. champagne beurre blanc (see below)
pinch fine herbs'
1 pc. Fried wonton
2 pc. Tempura shitake caps

Preparations:
Remove feet from scallops
Make beurre blanc
slice 3 shallots, and smash 2 cloves of garlic.
Place in a small sauce pan with 1 sprig of thyme and a bay leaf.
Add 2 cups of champagne.
Reduce to sec.
Remove from heat and whisk in 1 pound of butter one 1/2 inch cube at a time until all is
incorporated.
Season with salt and pepper and strain thru chinois into a small bane or other stainless
container.
Find a warm spot to hold the sauce.

Service Sequence:
In a hot pan sear the scallops in a small amount of oil.
After the scallops have a golden brown sear on one side flip them add a pad of butter and after it is melted tilt the pan and braise the scallops with the butter.
In another pan saute the arugula until just wilted.
Warm the tomato compote adding a pad of butter and some fine herbs.
Place the arugula in the center of the plate and top with the tomato compote.
Next place the scallops around the plate and sauce with the champagne beurre blanc.
Finish with the fried wonton and tempura shitake.

Make beurre blanc
Slice 3 shallots, and smash 2 cloves of garlic.
Place in a small sauce pan with 1 sprig of thyme and a bay leaf.
Add 2 cups of champagne.
Reduce to sec.
Remove from heat and whisk in 1 pound of butter one 1/2 inch cube at a time until all is
incorporated.
Season with salt and pepper and strain thru chinois into a small bane or other stainless
container.
Find a warm spot to hold the sauce.

Tomato compote ( 1/2 cs. Or whole cs.)
1/2 cs or full cs. Roma tomatoes
2 Tbsp. Shallots
1 Tbsp. Garlic
2 tsp. Chopped thyme
2 Tbsp. Tomato paste
O.O.
S&P

Blanch tomatoes
Cut off the stem end and score the other side of the tomato.
Meanwhile bring a large pot of water to a boil.
Blanch the tomatoes in batches until the skins start to release.
Remove immediately and place into an ice bath.
When cool peel off the skins and squeeze out as much of the seeds as possible.
Rough chop all tomatoes.
In a rondo or tilt skillet heat a couple Tbsp of O.O.
When hot add the chopped tomatoes and saute for a couple minutes on high heat.
Turn down and add the chopped shallot, garlic and thyme.
Saute for about another 5 mins and season w salt and pepper.
Allow the compote to drain.

---------------------------

Sesame crusted seared Yellowfin tuna, wasabi, pickled cucumber and ginger & seasoned soy sauce

3-4 oz. Yellowfin tuna
Sesame dredge (see below)
1.5 oz. wasabi paste
1 oz. Pickled ginger (see below)
1 oz. Pickled cucumber (see below)
2 oz. Soy sauce blend (see below)
O.O.
S & P