by Montia May 9, 2015
• 1 cup The Perfect Purée Mandarin/Tangerine Concentrate, thawed • 2 lbs. shrimp (16/20 count) peeled, deveined and tails removed • 4 tbsp. Sriracha, or to taste • 2 tbsp. grapeseed oil • 2 tsp. honey • Cilantro, chopped • Sesame seeds...
by Montia May 9, 2015
• 2 tbsp. The Perfect Purée Carmelized Pineapple Concentrate, thawed • 24 oz. large shrimp in shell, peeled and deveined • Salt, to taste • 6 tbsp. unsalted butter • 2 tbsp. medium dry Sherry • 2 tbsp. coarsely chopped cilantro • Black...
by Montia May 9, 2015
Ingredients for Coconut Red Curry Sauce: • 4 oz. The Perfect Purée Coconut Puree, thawed • 1 tsp. canola oil • 1 tsp. minced garlic • 1 medium shallot, sliced thinly • 1 tbsp. minced ginger • 1 tbsp. Thai red curry paste • 3 oz. fish stock (or bottled clam juice) • 1...
by Montia May 9, 2015
Seared Sea Scallops: • 13 oz. Day Boat Scallops, U10, cleaned • 6 oz. Mandarin Tangerine Coulis • 3 oz. mache, washed • 2 asian pears, peeled, cored, quartered • 1 tbsp. argan oil • 1 oz. butter, unsalted • 1 oz. vegetable oil • 2...
by Montia May 9, 2015
Roasted Cauliflower: • 1 cup mini cauliflower florets • 1 tbsp. The Perfect Purée Carmelized Pineapple Concentrate, thawed • sea salt & fresh cracked pepper, to taste Method: 1. Toss the mini cauliflower florets with Carmelized Pineapple and season....
