Hell’s Kitchen Tribute on our Blogversary!
One year ago today, I sat down at my laptop and started what you all know as Dishing with the Dawouds. I’ve always admired food bloggers and the time and effort they dedicate to the art of creating a food blog (for anyone who thinks it is easy, I can testify that it’s far from it - but it is so rewarding). By the time I decided to start this blog, I had been baking more than I ever had in my life. We were 20 days into lockdown/quarantine and I had this fire in me to create something for myself.
We thank each and every one of you for following and supporting our blog and instagram. We have enjoyed sharing our love for food, cultures and interacting with all of you. I can’t wait to see what year 2 will look like and I hope that you continue to follow us on our Dishing with the Dawouds journey!
Peter and I spent a lot of time trying to decide how to honor our 1 year blog anniversary. If you know us personally, you know that we have binge watched almost every season of Hell’s Kitchen. We are HUGE fans of Gordon and anything and everything he puts out. Although the show itself doesn’t focus on teaching you how to cook, they create delicious meals that I’m sure we would all be happy to try out!
There are so many recipes to pick from but ultimately we decided to try making the Lobster Risotto, Scallops and Beef Wellington.
SCALLOPS
Ingredients:
10 ea. Scallops, U-10 dry, cut in half
Olive Oil As Needed
Salt to taste
12 oz. Apple Butter Puree
8 oz. Tarragon Mayo
4 oz. Candied Walnuts
8 oz. Celery Apple Salad
For Apple Puree
8 Apples, finely sliced on a mandolin
3 C. Apple Juice
½ C. Sugar
½ C. Cider Vinegar
1 tsp. Salt
For Tarragon Mayo
½ C. Tarragon, finely chopped
1 Tbsp. Cider Vinegar
8 oz. Mayonnaise
Salt and Pepper to taste
Candied Walnuts
½ C. Sugar
1 ½ C. Walnuts
1 C. Water
1 tsp. Salt
1 ea. Cinnamon Stick
Directions for the Scallops:
1. Rinse scallops with cold water and thoroughly and pat dry.
2. Place the pan on the stovetop with high heat on the stovetop on high heat, then add the butter and avocado oil. Salt and pepper the scallops. Heat for 2 minutes (make sure oil is hot); carefully add the scallops; they should not touch each other.
3. Pan Sear Scallops for 1 1/2 minutes on each side until brown. Making sure the scallops develop a 1/4-inch golden crust on both sides while still being translucent in the center not to overcook.
4. Serve scallops immediately once cooking is complete or hold in the pan for final assemble to plate
Directions for the other components:
Apple Puree: Add all ingredients to a pan with a lid. Simmer until apples are very soft, about 20 mins. Remove cover and rescue liquid. Blend until smooth. (We cheated and used applesauce 😄)
Tarragon Mayo: Combine all ingredients, Season to taste.
Candied Walnuts: Bring all ingredients to a boil in saucepan. Allow for a syrup to form. Strain the walnuts from the liquid and bake at 325 for 10 minutes on a wire rack.
LOBSTER RISOTTO
Ingredients:
4 cups chicken broth
3 (5-oz.) American Main lobster tails
3 tbsps. butter, divided
1 cup uncooked Arborio rice
3/4 cup frozen green peas, thawed
1/2 cup Grated Parmesan
Salt and Pepper to taste
Directions:
Bring broth and 1 1/2 cups water to a boil in a saucepan.
Add lobster; cover and cook for 4 minutes.
Remove lobster from pan; cool for 5 minutes.
Remove meat from cooked lobster tails, reserving shells and chop meat.
Place shells in a large zip-top plastic bag. Coarsely crush shells using a meat mallet or heavy skillet. Return crushed shells to the broth mixture.
Reduce heat to medium-low.
Cover and cook for 20 minutes. Strain shell mixture through a sieve over a bowl, reserving broth; discard solids. Return broth mixture to saucepan; keep warm over low heat. Heat 1 tbsp butter in a medium saucepan over medium-high heat.
Add rice to pan; cook 2 minutes, stirring constantly.
Stir in 1 cup broth mixture and cook for 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 2 tbsps Broth mixture.
Add the remaining broth mixture, 1/2 cup simultaneously, constantly stirring until each portion is absorbed before adding the next (about 22 minutes total).
Remove from heat, and stir in lobster, the reserved 2 tbsps Broth mixture, 2 tbsps Butter and green peas. Serve immediately with remaining Parmesan.
Beef Wellington
Check out our previous recipe - https://www.dishingwiththedawouds.com/savory/beef-wellington
