Sautéed Radishes in Orange Butter

1/4 pound one inch diced smoked bacon
6 tbsp undated butter
3 pounds radishes with their greens (quarter lengthwise with some stems still attached, then chop up the rest of the greens)
3 large thin sliced shallots
1 tbsp sugar
1 cup fresh squeezed orange juice

In a big and deep skillet, cook the bacon over moderate heat until crisp for about four minutes. While using a slotted spoon transfer the bacon to paper towels. Pour off the bacon fat in the skillet.

Add two tablespoons of the butter into the skillet and melt over moderately high heat. Add the radish greens, season them with salt and pepper and cook. Stir for about 3 minutes until wilted. Now put them into a bowl.

Melt the remaining butter in the skillet. Then put the quartered radishes, sliced shallots and bacon in and cook over moderately high heat. Don’t forget to stir a few times while cooking. The radishes should turn a golden brown in about 6 minutes. Now add the sugar and cook for two minutes until the sugar dissolves. Now add the orange juice and bring to a boil while still stirring a few times. Cook until the radishes are barely tender and the sauce starts to become thick. This should take about two minutes. Now stir in the radish greens and season with salt and pepper.

Now get that scrumptious-ness out a that pan and into your tummy!!!


Butter Chicken

16 chicken thighs (skin removed)
4 lemons
2 cups plain yogurt
1-1/2 inch size piece of ginger
5 large cloves of garlic
1 tbs cumin
salt and pepper

Make three slices with a knife across each piece of chicken thigh to allow the marinade to penetrate the meat.

Squeeze the lemon juice over the meat and season with salt and pepper. (Let stand for 30 minutes)

With a food processor or blender add all of the other ingredients above and blend into a creamy marinade.

Cover the chicken and rub the marinade in with your hands ‘with love’ so it is covers the meat completely.

This should marinade between five to eight hours.

Turn your oven to broil.

Remove the chicken and scrape off any excess marinade. Save the remaining marinade for the butter sauce.
Place the chicken pieces in the oven and cook for about 30 minutes or until the chicken is cooked through and beginning to blacken a little.

Set aside.

Now for the Sauce

2 tsp butter
1 large onion very finely chopped
7 gloves garlic smashed
1 tbs ground roasted cumin seeds
1 tbs ground roasted corriander seeds
5 chopped tomatoes, or two cans
1 to 3 finely chopped hot chilli peppers
10 fl oz heavy cream
5 tbs butter (cold)
basmati rice

In a large sauce pan, melt 2 tsp butter and add the chopped onion. Fry until the onion is soft and translucent.
Add the garlic and cook for another minute. Do not allow the garlic to brown.

Add the rest of the ingredients exept for the butter. Let cook for about a half hour.

Now add the cold butter one tablespoon at a time whisking as you do. When all of the butter is melted, add the chicken thighs and cook until the chicken is hot.

Serve with basmati rice, a little coriander and lime wedges.

Now imagine you are in India.


Seared Bay Scallops with Brown Butter emulsion

The emulsion

2 cups balsamic vinegar
1⁄4 pound (1 stick) unsalted butter
1 tablespoon soy sauce
Freshly ground black pepper

The scallops

2 pounds bay scallops
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
About 1⁄4 cup Clarified Butter (recipe below)
2 sprigs thyme
2 cloves garlic
1 tablespoon unsalted butter

Prepare the emulsion: Place the vinegar in a medium nonreactive saucepan over high heat and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until thick and reduced to 1⁄2 cup, about 30 minutes. Transfer to a small bowl and allow it to cool to room temperature.

Place the butter in a medium skillet over medium heat, and allow it to melt and turn light brown. Remove the butter from the heat and allow it to cool to room temperature. Gradually whisk the browned butter into the reduced balsamic vinegar. Whisk in the soy sauce and season with pepper to taste. Reserve the emulsion at room temperature.

Cook the scallops: Pat the scallops dry with paper towels and season them with the salt and pepper. Coat the bottom of 2 large skillets with clarified butter. Place the pans over a medium-high flame and heat until the butter is nearly smoking. Divide the scallops between the pans; do not shake the pans or move the scallops around. Immediately reduce the heat to medium and add a little more clarified butter to each pan. Cook the scallops until they are deeply brown on one side, about 3 minutes. Turn the scallops over, and add a sprig of thyme and a clove of garlic to each pan. Allow the scallops to brown slightly on the other side, continuously basting them with the hot butter, about 2 minutes.

Transfer the scallops to a platter with a slotted spoon and reserve in a warm place. Add the 1 tablespoon of butter to the pan and scrape with a wooden spoon to dislodge any browned bits; remove the pan from the heat when the butter is completely melted.

Pour an equal portion of the emulsion onto each plate in a wide stripe down the center. Place an equal portion of scallops, browned side up, in the center of each plate, spoon the pan drippings around, and serve immediately.

Clarified Butter: There are a number of variations on the procedure for making clarified butter, but the end result or goal is always the same: to eliminate the milk solids, which cause the butter to burn and spit when frying or sautéing foods at higher temperatures.

(((Note: Clarified butter is available in Asian or Indian markets under its Indian name, ghee.)))

Makes about 1-1⁄2 cups

1 pound (4 sticks) unsalted butter

Cut the butter into 1⁄2-inch slices and place it in a medium saucepan over medium heat. Allow the butter to melt and then come to a boil; this should take about 5 minutes. Skim off any foam that rises to the top. The butter should sizzle and crackle; throughout the process, make sure the heat is never so high that the bottom of the pan starts to brown or blacken. Lower the heat to keep the butter at a slow, steady boil for another 15 minutes, continuing to skim any surface foam. The bubbles in the butter will become smaller and smaller, ultimately the size of a pinhead. Allow any residual milk solids to settle to the bottom of the pan. Carefully pour off the pure, clear, oily butterfat into a holding container, leaving all solids behind. (At this point, you can pass it through a tea strainer or other fine-mesh strainer just to be sure it’s completely clear.) Allow the clarified butter to cool to room temperature, cover, and refrigerate until ready to use.