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Summer time is great for barbequing, but aren’t you tired of burgers and hotdogs? At your next party why not try something a little classier. This scallop recipe is so easy, but so good. If the weather doesn’t cooperate, you can also pan sear the scallops without the skewer. Either way this dish will make your parties the most popular in the city. Be patient with the sauce making sure to reduce the liquid as direct or the sauce will be too thin. You can substitute shrimp and other seafood with this recipe as well. Enjoy!

Serves 4 - 6 1 ½ lb Scallops (10/20 count) ½ cup Olive oil 2 tsp. Kosher salt 2 tsp. Pepper 1 cup Ginger-lime sauce 2 Tbsp. Fresh parsley – chopped 1 ea. Lime - sliced

Begin by Grilled Scallops with Ginger-Lime Sauce Recipe

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What’s the Thick on Roux? Thickening Soups and Sauces

by Richard Massey

Soups and sauces can be thickened in a variety of ways. A sauce must the thick enough to cling to the food, but not so thick it stands up on its own. Starches are by far the most common thickening agent. Cornstarch, arrowroot, waxy maize and the ever popular, roux (roo). But what is a roux and how does it work?

Roux is a cooked mixture of equal parts by weight of fat and flour. If you mix a starch with water, such as cornstarch it is called a slurry

How does it work?

Starches thicken by absorbing water and swelling to many times their original size. This process is called gelatinization. In order for the starch to function at its maximum, each granule of starch must be separated before heating in order to avoid lumps. If granules are not What’s the Thick on Roux? Thickening Soups and Sauces Recipe

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Season Your Pans for Non Stick Cooking

by Richard Massey

Nothing is more frustrating than trying to cook a delicious meal and having it stick to the bottom of the pan. A well season or cured pan will make cooking more fun, easier to clean and create better tasting food. There is a saying in the restaurant business; Hot pan – Cold oil. Meaning never put the oil in a cold pan and then heat it up. By heating the pan first and then adding the oil, then immediately the food, you’ll have much less sticking. Furthermore if you season the pan when you first purchase it, you will have even better results.

Curing by metal types

Stainless Steel – Unfortunately stainless steel cannot be seasoned because of the hardness of the metal. A matter of fact I don’t know of a single restaurant which uses stainless ste Season Your Pans for Non Stick Cooking Recipe

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Cooking Lobster at Home

by Richard Massey

Lobster has always be one of those extravagant meals which few people ever try because of the high cost. With restaurants paying thirty dollars a pound, by the time they put their markup on it, you’re easily paying sixty dollars for a ten ounce tail. This high cost leaves lobster dinners for the well-to do or at least only for special occasions. But, this doesn’t have to be. With more and more retail store offering lobster, you can create a romantic dinner for two at a reasonable price. If you buy two eight ounce tails for thirty dollars, that’s only fifteen dollars a person. Add a starch and vegetable and it’s still cheaper than going out to dinner and having steak or even chicken. Turn the lights down low, add a candle and ship the kid’s off to Cooking Lobster at Home Recipe

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Edith's Cake That Thrilled the French

by Janette Blackwell

Twenty-three chefs who cooked for world royalty and heads of state (The Club des Chefs des Chefs) were, during their 1987 visit to the U.S., wined and dined with the best our finest chefs had to offer. What impressed them most? Lunch at an Amish farm in Pennsylvania, where they ate homegrown new potatoes, string beans with cream sauce and corn, charcoal-grilled chicken, and baked ham, washed down with homemade root beer and peppermint tea, served by the family in a barn lined with handmade quilts.

They were stunned. Happily so, it seems. The chef for the president of France said, “Cooking has evolved so much. Nobody presents the true product as it is, and all of a sudden we were presented that.”

But the desserts impressed them most. Edith's Cake That Thrilled the French Recipe

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Seafood Fettuccine Alfredo

by Richard Massey

Seafood Fettuccine is always a top seller in our restaurants. Any pasta alfredo recipe is easy to prepare making it a great choice for family and friends. The alfredo sauce can be made several days in advance, so when it comes time to make the meal it’s a breeze. Once you master the sauce, you can use any type of protein, vegetable or pasta you desire. Giving you and endless variety of meals for the future.

Serves 4-6 16 ea Prawns (31-35 count) 8 oz. Bay scallops 1 cup Flour – all purpose 12 oz. Fish (choice of salmon, cod, halibut) – cut into 1” pieces 8 oz. Clams 6 oz. Mussels 3 oz. White wine (optional) 4 Tbsp. Olive oil ¼ tsp. Kosher salt ½ tsp. Pepper 1 lb Fettuccine – dry then c Seafood Fettuccine Alfredo Recipe

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