Honey Roasted Pumpkin
Honey Roasted Pumpkin Serves 4 Caramelized Pumpkin Skin Sauce 1 tablespoon extra-virgin olive oil Reserved pumpkin skin 8 cups water 1 piece kombu ½ cup white miso paste ½ cup granulated sugar 1 tablespoon apple cider vinegar 2 tablespoons soy sauce Honey Roasted Pumpkin 1 large pie pumpkin ¼ cup honey 2 tablespoons apple cider vinegar ¼ cup extra virgin olive oil Salt & freshly cracked black pepper to taste Pumpkin Puree Pumpkin scrap pieces ½ orange habanero pepper ¼ cup heavy cream Salt to taste Garnishes Toasted pine nuts Fried sage Burrata To make...
Seared Scallops with Chorizo Vinaigrette
Seared Scallops w/ Chorizo Vinaigrette by Chef Shaun O'Neale- Master Chef Season 7 Winner Serves 2 Parsnip Puree 2 medium parsnips, peeled and diced large 1 cup milk 1/2 cup heavy cream Salt & white pepper to taste Chorizo Vinaigrette 1 cured chorizo sausage, diced small 1 tablespoon olive oil 2 tablespoons sherry vinegar 2 tablespoons lemon juice 1/2 teaspoon honey 1/2 teaspoon mustard 1/4 cup vegetable oil Salt & Pepper to taste Seared Scallops 10 large scallops 1 tablespoons vegetable oil 1 tablespoons butter Salt to taste Seared Veggies 5 stalks asparagus 15 snow peas...
Taco Tuesdays with Chef Shaun O'Neale
Barbacoa Tacos w/ Tomatillo-Arbol Salsa Recipe by Chef Shaun O'Neale Serves 4 Chipotle Sauce 4 chipotle peppers 2 tablespoons adobo sauce (from the canned chipotles) 2 limes 1 tablespoon beef bouillon 1/3 cup apple cider vinegar 5 cloves garlic, minced 2 tablespoons cumin 2 tablespoons oregano 1/4 teaspoon allspice 1/2 cup beef broth Beef Barbacoa 4 pound beef chuck roast Salt & pepper 2 tablespoons vegetable oil 1 yellow onion, chopped 3 tablespoons tomato paste 4oz can diced green chiles 1 1/2 cup beef broth 2 bay leaves 1 lime, cut in half Tomatillo Salsa 3 arbol...
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