Recipe: Macadamia-Crusted Scallops with Citrus Beurre Blanc

Macadamia-Crusted Scallops with Citrus Beurre Blanc

In this this simple yet spectacular dish, chef André Rochat coats diver scallops in macadamia nuts for a wonderful crunchy crust that complements the seafood's delicate flavor. A butter sauce touched with orange and lime juice finishes it off.

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On the Menu: Holy Mole

The Food Network New York City Wine & Food Festival kicks off today, and we're psyched to be getting in on the action. Tonight's Beard House dinner, the first of our three partnerships with the massive epicurean event, features some of the brightest stars in Mexican cuisine: cookbook author and star of Food Network’s Mexican Made Easy, Marcela Valladolid; television personality and chef Aarón Sánchez; and mastermind behind some of New York’s hottest Mexican eateries, Patricio Sandoval. Take a look at the menu: Hors d’Oeuvre Patricio Sandoval Queso de Puerco > Housemade Crackers with Añejo Tequila–Marinated Pig’s Head, Roasted Cactus, Crispy Capers, Micro-Cilantro, and Parsley Powder Miniature Tacos >

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News Feed: October 6

Beef Tartare by Kirkman
Food & Wine reveals their 40 Big Thinkers 40 & Under.
[Eater]

After reluctance, New York chefs now welcome Michelin stars. [NYT]

The cast of Gourmet, one year later. [Grub Street]

Pop-up restaurants give chefs full control in London. [NYT]... Read more >

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September's Best Recipes

A recipe for Gnocchi with Rabbit and Golden Ale Ragoût from the James Beard Foundation

While parting with summer is never easy, milder days mean that we can comfortably cook in our kitchens again. What better way to cope? It also means we've been busier than ever testing recipes from Beard House guest chefs. Here's the best of the September crop: Gnocchi with Rabbit and Golden Ale Ragoût Comforting and scrumptious, meals like this make us hungry for fall. Grilled Loup de Mer with Braised Fennel We love the light, Mediterranean character of this simple seafood dish.

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Eat this Word: Lotus Root

lotus rootWHAT? Lies beneath lilies. Lotus (or water lily) flowers have been prized for their beauty for thousands of years, but below the water is another prize, the edible rhizomes, which are often mistakenly called roots. (Ginger is another type of rhizome.) Lotuses grow wild throughout mainland Asia and were introduced to Japan by China. Light in color, long, and cylindrical, when sliced the lotus root reveals a fibrous, tart flesh with a lovely lacy pattern of holes. Lotus is eaten throughout Asia. It can be blanched or steamed, served cold in salad or hot in soup, pickled, fried for tempura, stir-fried, or braised. WHERE? Shin Thompson's Beard House dinner WHEN? October 12, 2010 HOW? Crispy Suzuki with Grilled Haricot Vert

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Recipe: Tuna au Poivre

JBF Award Winner Rick Moonen's tuna au poivre recipe, from the James Beard Foundation A riff on the classic pepper-crusted steak dish, this succinct recipe from Rick Moonen is a Monday-night wonder. Pair it with an arugula salad and forget the dishes until Tuesday.

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On the Menu: Hawaiian Surf and Turf

Carol Wallack and Aleksiy Shalev Even though we've finally come to terms with fall's arrival, tomorrow's Beard House event, which features the Hawaiian-inspired cuisine of Carol Wallack and Aleksiy Shalev, will be as welcome as a warm summer breeze. Check out the menu after the jump (and click here to reserve your seat): Hors d’Oeuvre Unagi with Banana, Bacon, and Avocado Seared Wagyu Beef with Caviar and Truffle Cream on Crackers Beef Carpaccio–Wrapped Oysters Pairing: Champagne Duval-Leroy Brut NV Dinner Sashimi Trio > Hawaiian Big-Eye Tuna, Wagyu Bee

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