Sorry for the few days away but was visiting my brother and his girlfriend down in Maryland. We had a nice time hanging out, eating/drinking (both in the apartment as well as down in Bethesda- we went to Jaleo) and did some exploring- consisted of some downtown shopping one day and the following day to the botanical gardens and nature area. Also to note some pics to come of food made for the occasion as well 🙂
For now a quick post of some beef-cube kabobs we had done last week. The cubes I cut up the day before, threw in a ziploc bag and threw in a combination of spices and dark spiced rum (we have Kraken). Along with them we put on red onion pieces, baby carrots, potatoes (white and red) and I cut up some pears. All the fruits/veggies were tossed in some olive oil with various spices and put on the skewers. Right before putting the beef on I tossed them in my homemade bbq sauce.
Not a meal I make too often (actually on fairly rare occasions) so when I do, I like to spruce it up a bit and try some different things.
A while back I had done some shopping at Whole Foods and while in going through their meat case I came across some nice looking buffalo meat so I bought some. For these burgers, this meat was the base for burger, to add some extra fat (buffalo meat is on the leaner side, I put a few slices of bacon in a food processor and then mixed it into the buffalo grind.
While this was going, I cooked some bacon strips in a separate pan (added some pepper to make it peppercorn bacon). In a small saucepan, I took some pear slices I had sliced up and cooked them in some butter and brown sugar. In another small pan I made some crispy fried onion strings with fresh onion and a buttermilk coating.
When the burgers were close to being finished, I threw on some cur pieces of brie cheese and let it melt. I then tossed on some of the onion strings, and topped with the pear.
Always a favorite of mine as such an amazing dish comes from such a simple process- caramelization of the scallop in a clarified butter. From that point, there are also so many variations for flavor pairings to encompass a whole dish. In this particular instance, I went a little outside of the norm and tailored it to have autumn-like elements as that was the season it was created.
The initial searing of the scallops is the easy part. Some heated clarified butter toss in the scallops and sear both sides until slight caramelization occurs.
First was coming up with a complimentary side dish. When sweet potatoes come to mind, typically think of hearty and savory- possibly highly seasoned or on the sweetened side. In this instance, I figured most of the stronger flavors would be from the scallops/topping so I used the sweet potato with more of its natural earthy flavor. Using a mandoline slicer, I cut thin slices and then used a circular cutter to make circles (slightly larger than the scallops. I then baked them in the oven on a baking sheet.
With the savory and earthy aspects covered by the scallops and sweet potato, then next was spicing it up a little and adding a slightly sweet side but not too much as to take away from the scallops. I went with a pear compote (pears have some sweetness but aren’t overbearing) and with a little cayenne pepper and whiskey (add a little spice and smokiness).
Overall, I felt the flavors meshed rather well. The dish had the richness of the scallops balanced nicely with the earthy tone of the potato and a little smoky-sweetness from the pear compote.