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Creole Mustard Crusted Pork Loin (Chops) Seared Sea Scallops with Tobiko Caviar and Shiitake Mushroom Butter Sauce


Creole Mustard Crusted Pork Loin (Chops)
From the Kitchen of:
Matt Glick of Brew Moon

1/3 c. creole or whole grain mustard
1 Tbs. garlic
1/4 c. olive oil
1 c. black hole lager beer, could substitute white wine
pinch of fresh thyme
salt & pepper, to taste

Combine all ingredients with a wire wisk and soak chop in it for 2-3 hours.

Using a griddle or roasting pan, heat olive oil to prevent sticking. Sauté on first side 2 minutes to ensure mustard mixture is crusted. Flip chops over and sauté one more minute. Cover chops 1/2 to 3/4 of the way up with the marinade. Place in 400 degree oven for 8-10 minutes or until desired doneness. Plate with potato, vegetable and mushroom demi glace.

Mushroom Demi Glace:
2 c. assorted mushrooms, anything you like
2 Tbs. butter
1 Tbs. garlic
3 oz. Madeira or Marsala wine
1 Tbs. thyme
1 1/5 c. demi glace

Heat 1 Tbs. butter in small saucepan. Add mushrooms and garlic and sauté briefly. Add wine and reduce half. Add demi glace and bring to a boil. Finish with fresh thyme and other 1 Tbs. butter. Check seasoning and consistency and smother pork chops with sauce.

Seared Sea Scallops with
Tobiko Caviar and Shiitake Mushroom Butter Sauce
From the Kitchen of:
Chef James Sadiarin of Chart House
10 pcs. scallop, v-10 or 10/20 size
2 1/2 c. fresh shiitake mushrooms, julienne slice
7 Tbs. butter, unsalted
3 c. heavy cream
2 pc. shallot, julienne slice
1 Tbs. ginger puree
1 Tbs. tobiko caviar
1 oz. micro greens
1/2 tsp. shoyu
1/2 oz. canola oil
salt & pepper, to taste

Sauté shiitake mushrooms and shallots in 3 tbs. butter for about 1 minute. Add ginger and sauté it together then add heavy cream. Let it reduce to about a little less than half then drizzle a little shoyu for color. Add 2 Tbs. solid butter, cook until melted then add salt & pepper to taste.
Heat canola oil in a sauté pan. Salt & pepper scallops. Place scallops in sauté pan and cook for 1 minute on each side.

Ladle shiitake/ginger butter sauce onto plate, place scallops over sauce, drizzle green onion oil over scallops. Garnish with tobiko caviar and micro greens.