Donut Holes & Scallops

CHILDREN’S RECIPE: Pineapple Coconut Donut Holes
Ingredients:
1½ cup Confectioners Sugar
2 tbsp Pineapple Juice
1-2 tbsp Milk
¾ cup Milk
¼ cup Pineapple Juice
¼ cup Orange Juice
1 Egg
2 cups Flour
1½ tbsp Baking Powder
½ cup Brown Sugar
2 tbsp Sugar
½ tsp Salt
Coconut Flakes, toasted; to garnish

Method of Preparation:
Mix confectioners sugar, pineapple juice and milk until glaze is the desired thickness, set aside. Whisk the milk, juice and egg in one bowl. In a separate bowl, mix the flour, baking powder, sugars and salt. Combine the two bowls into one and mix just until smooth. Don’t over mix, keep it lumpy. Let it rest for flour to hydrate.  Using a small ice cream scoop, drop small balls into a deep fryer or pot at 350F until golden brown on all sides. Remove from oil and let sit on a cooling rack. Toss the donut holes in the glaze and top with coconut flakes.

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FAMILY RECIPE: Seared Scallops with Spicy Pineapple Glaze and Forbidden Black Rice
Ingredients:
1 cup Dry Black Rice, cooked
1 tbsp Olive Oil
4 Large Scallops
2 tbsp Butter
1 Shallot, diced
1 clove Garlic, chopped
1 Jalapeno, seedless and sliced
2 cups Pineapple, diced
½ cup Rice Vinegar
¼ cup Pineapple Juice
2 tbsp Brown Sugar
1 tbsp Butter

Method of Preparation:
Start by cooking the black rice, as you normally cook rice. You may season water with lime and lemongrass for deeper flavor.  Dry scallops, salt one side and put in a hot pan; salt side down, then salt and pepper the top. Sear the scallops until brown. Once scallops are brown, flip, add butter, cook for 2 more minutes and remove from heat.  In large hot pan, sauté shallots, jalapeno, garlic and pineapple until soft. Add remaining ingredients to the hot pan and reduce until thick and syrup like. Finish with butter. Serve scallops over rice and top with glaze.

Puree & Scallops

CHILDREN’S RECIPE: Baby Food
Ingredients:
Peas
Water/Breast Milk/Formula to taste; check with your doctor about water in your area
Mint Leaves, Parsley, Dill or Garlic Powder to taste; as baby’s palate develops

Method of Preparation:
Place peas in a steaming basket over boiling water. Cover pot and steam for 5-15 minutes; depending on the age of your baby, longer in the early stages of eating. Purée peas in a food processor or blender; using some of the steamed water until smooth. You may also add breast milk or formula to give it more of a creamy consistency. May be stored in refrigerator or freezer. Mint leaves, parsley, dill or garlic powder may be added as baby progresses.

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FAMILY RECIPE: Scallops over Bacon, Mushrooms, Rice, Peas & Mint
Ingredients:
1 tbsp Vegetable Oil
8 Sea Scallops, dried
Salt, White Pepper, to taste
1 tbsp Butter
2 sprigs Thyme
1 tsp Lemon, juice of
2 tbsp Vegetable Oil
1 cup Onion, julienned
½ cup Button Mushrooms, sliced and sautéed
½ cup Oyster Mushrooms, sliced and sautéed
2 cups Peas, blanched
2 tbsp Bacon Lardons, rendered
1 cup Rice, cooked
1 tbsp Mint Leaves, sliced
Salt, Pepper to taste
½ cup Pea Tendrils, to garnish; optional

Method of Preparation:
Over high heat, place a heavy bottom sauté pan and add the vegetable oil to it. Once the oil reaches smoke point, season the scallops with salt and white pepper and place the scallops seasoned side down into the oil. Return to smoke point, reduce heat and sear until golden brown. Add the butter, thyme and lemon juice. Lightly season the scallop again and then flip. Turn the heat off and let the scallops ride until desired doneness.

Sauté onions in oil over medium heat until translucent and tender. Next add the mushrooms, peas, and bacon. Sauté for 2 minutes and add the rice. Sauté until all ingredients are tender and finish with mint leaves and garnish with pea tendrils. Season to taste and serve immediately.