He also went on to describe my Beer Cheese soup as fancy and stuffy. That his version is more for the "people" not the "food snobs." It was at this point that I felt a surge of inspiration. I was overcome with a brilliant idea. So readers, friends, I have but one question...
Are you ready for a Brother Throwdown?!
Sound like a plan to me.
Coming soon to a blog near you. Actually this one, you know, LC!
When cooking with alcohol the most important rule to follow is always cook with something you would drink. If you won’t drink it, don’t cook with it. And those so called “cooking wines” you see in the grocery store, I wouldn’t give those to my worst spammer commenter. Please don’t ever cook with them. Please!
Next, bringing alcohol to the boil does not “cook off the alcohol,” that’s another kitchen myth. Numerous studies have been done by people far smarter than I; at most you cook off about 30% of the alcohol content. So, keep this in my when cooking with alcohol, especially whiskey or brandy. Make sure you monitor the alcohol content of your food; you don’t want your guests getting pissed off your dishes. For more information on this subject read the work of Harold McGee, Heston Blumenthal, amongst others.
The poaching liquid for these scallops was made with Spanish rioja, garlic, thyme, shallots, rosemary, and black pepper. I like to bring the ingredients to a simmer and allow the wine to be infused slowly with the flavors and aromas. I keep the temperature around 180 F. The scallops do not take long to cook, so you can be patient beforehand and make sure your poaching liquid is as flavorful as possible.
The desired final product is a contrast between the burgundy outside of the poached sea scallop and the pearly white inside. It is a wonderful effect that my guests were truly amused by.
The other components of the dish are red onions cooked in an emulsion of the poaching liquid and butter. Accompanied by a luxurious celery root puree. I am not posting my recipe for the celery root puree because I am involved in an exciting project with another foodie and I will share it then.
Vina Ardanza Rioja Poached Sea Scallop
That's the contrast you want.
For the poaching liquid:
750 ml Vina Ardanza Rioja - (Any good red wine will do)
Whole black peppercorns
Note: Quantities are left to the discretionary palate of the cook.
In a saucepan, slowly bring the ingredients to a simmer. Do not boil. Simmer for 30 minutes to infuse the wine with as much flavor as possible. Strain the poaching liquid.
For the Sea Scallops:
Sea scallops U-10 - (under 10 to the lb) - these are the big boys
Season the scallops liberally with sea salt and white pepper. Place the scallops in a glass dish or bowl. Pour the hot poaching liquid over the scallops. Making sure the scallops are submerged. Cover the dish with plastic wrap to trap the heat. Poach the scallops for 6 minutes. DO NOT OVERCOOK.
That's it for now...till we exchange a few words again...Peace!