Chef's favorite cookbook: Either Jacques Pepin’s Complete Techniques or the French Laundry Cookbook.
Chef's Favorite Restaurant: Lampreia in Seattle. The food is done perfectly.
Chef's personal favorite meal: “Eating ‘Omakase’ at the sushi bar at Tojos in Vancouver, B.C. Menus do not exist. You simply put yourself in the hands of Tojo and his crew and they feed you until you throw in the towel. His food is unparalleled!
One food item always found in Chef's home refrigerator: A bottle of sparkling wine or Champagne.
Chef's favorite kitchen gadget: spice grinder
Chef's favorite comfort food: Chicken Curry. My wife, Jessica, and I have made it every Monday for years.
Chef's Favorite Ski Runs: “Snakedance” on my hometown mountain of Alpental. Here in the valley- at The Beav, I am usually on Grouse Mountain and when I am at Vail, I head to Blue Sky Basin.
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What's Cooking?
Grilled Divers Scallops with Coriander Grilled Tomatoes and Cilantro Pesto
- 12 Fresh Scallops
- 4 Roma Tomatoes
- 1 Teaspoon Ground Coriander Seed
- 1 Small Shallot, finely chopped
- 1 Bunch Fresh Cilantro
- 1 Cup Extra Virgin Olive Oil
- Salt To Taste
Cut the tomatoes in half lengthwise and brush lightly with olive oil. Grill them for approximately 2 minutes on the cut side. Remove them from the grill and cut each half into 6 pieces. In a hot sauté pan pour 2 tablespoons of olive oil, coriander and the minced shallot. Sweat the shallots briefly but do not let them brown. Add the chopped tomatoes and toss gently. Cook until the tomatoes soften. Season with salt to taste. Salt the Scallops lightly and grill them on a very hot grill for approximately 1 to 2 minutes per side. Spoon some of the tomatoes onto a plate and place the scallops on top. Drizzle some of the pesto around and garnish with a sprig of cilantro.
For the Pesto: Wash the cilantro in cold water and gently shake to remove the excess water. Cut the stems off just below the leaves. Dunk the leaves in a pot of boiling water for about 5 seconds and immediately place them into a bowl of ice water to stop the cooking. Gently squeeze the leaves to remove extra water and place them in a food processor or mortar and pestle with the remaining olive oil and grind until smooth. Serves 4.
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