Best Pan Roasted Dorado White Bean Mash Tomato Relish With Toasted Cumin And Aged Sherry Vinaigrette Recipes

PENNE WITH PAN-ROASTED TOMATOES AND WHITE BEANS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook over medium-high heat, stirring occasionally, for 10 minutes, or until al dente. Drain the pasta in a colander and return it to the pot.
• Meanwhile, cut the tomatoes in half, scrape the seeds out of each half with a small tool or your finger, and cut into 1-inch pieces. Peel the garlic and leave the cloves whole. Coarsely chop the basil leaves.
• Heat the oil in a large skillet over medium heat. Add the tomatoes and garlic, cover, and cook for 10 to 12 minutes, or until the garlic is soft. Remove the garlic from the pan and set aside. Put the beans in a strainer and rinse under running water. Drain the beans and add them to the pan, then remove the pan from the heat. Smash the garlic with a fork and add it to the drained pasta. Add the tomatoes and basil, stir well, and season with salt and pepper. Pour the pasta into a large serving bowl, sprinkle with the Parmesan cheese, and serve immediately.
• Basil is native to India, though it's since become integral to the cooking of countries as far a field as Italy and Thailand. When it migrated to Italy, it became a symbol of love, with young women wearing sprigs in their hair to encourage their suitors.

PAN ROASTED FOIE GRAS AND WHITE PEACH CHILI RELISH

Steps:

• The fresh, raw duck or goose liver known as foie gras is from specially raised fowl that produce this large and fat liver much different in size than the ordinary ducks liver. Generally sold as grades A, B, or C where Grade A being the best and most expensive. Grade A foie gras is usually free of most blemishes and imperfections and requires the least time to clean of any veins and bile. All three grades will require some hand cleaning with a small paring knife. After the foie gras has been cleaned, it should be cut into 1/2inch thick slices weighing approximately 2 to 3 ounces each.
• Bring the vinegar and sugar to a boil. Add the shallots, jalapeno, raisins, garlic, ginger, salt and simmer 5 minutes. Add the peaches and simmer an additional 5 minutes before removing from the heat. Cool for 15 minutes, then serve or transfer to a clean container and refrigerate for up to one week.
• Season the sliced foie gras with salt and pepper just immediately before cooking. . Heat a clean, dry heavy bottomed saute pan until very hot. Place the foie gras in the pan and sear quickly on both sides. Serve on a bed of warm peach relish with sliced baguette croutons.

AGED SHERRY VINAIGRETTE

Steps:

• In a mixing bowl, whip eggs until slightly frothy. Slowly whisk oil into eggs in a slow steady stream until emulsified. Add remaining ingredients and mix well. Keep refrigerated until ready to use. Serve over mesclun greens.