From Chef Tasso for Supper Underground, supperunderground.com
2 cups port wine
½ cup water
¼ cup sugar
1 vanilla bean, split lengthwise and scraped (keep the seeds and pod)
1 stick cinnamon
½ tsp. whole allspice
peel of half a lemon
2 pears
Combine all ingredients except pears in a medium saucepan. Bring to a boil over high heat, stirring until the sugar is completely dissolved. Flame off alcohol.
From Chef Sean for Ghetto Gourmet, theghet.com
For the scallops:
4 medium diver scallops
6 Tbsp. butter
Fresh thyme
Place scallops, 3 Tbsp. butter, and fresh thyme in a Cryovac bag; vacuum-seal the bag. Over a low flame, bring a pot of water to 125ºF. Put the bag in the water and cook for 12 minutes. Remove scallops from bag and dry completely. Heat a large sauté pan over very high heat and add remaining butter. Place scallops in pan and sauté until golden brown.
From Chef Ben for Brooklyn Food Group, brooklynfoodgroup.blogspot.com
Note: Chimichurri is an herb-laced sauce from Argentina. The salad can be made in advance and dressed just before serving.
For the chimichurri:
1/8 cup fresh tarragon leaves, finely chopped
1/8 cup fresh mint leaves, finely chopped
¼ clove garlic, minced
juice and zest of half an orange
juice and zest of half a lemon
2 Tbsp. good-quality extra-virgin olive oil
salt and freshly ground black pepper, to taste
Bacon-Wrapped Bacon
From Chef Lorna for Caché Seattle, cacheseattle.com
From Chef Sean for Ghetto Gourmet, theghet.com
1 large cucumber, coarsely chopped
3 Tbsp. Thai long peppercorns
5 Tbsp. grains of paradise
10 ounces angelica root (available at most health-food stores or at mountainroseherbs.com)
5 Tbsp. bee pollen
3 limes, thinly sliced
750ml bottle of quality gin (such as Hendricks)
