2016-17 Food & Fashion Edition

IGT 25 www.GoldenSpoonAwards.Restaurant | www.MountPleasant.Restaurant Mini BeefWellington andSearedSeaScallop Entree By Homegrown Hospitality Group IngredIents 8 oz. teres major. 2 sea scallops. 10 baby portabello mushrooms. 1 package goya empanada dough. 2 tbsp demiglaze. 3 tbsp jar red pepper jelly. 2 tbsp cider vinegar. 1 jalapeno. Dried or fresh cranberries. 1 egg, whisked. 1 cup oil (for frying). Salt and pepper. Process Remove silver skin and cut the ends off beef; slice 1½ inch thick rounds. Season beef rounds with salt and pepper. Sear in a very hot pan, 30 seconds each side. Separate empanada sheets; lay out on a table to thaw. Cut dough with a 3-inch cookie cutter to make smaller rounds. Place beef medallion on one piece of empanada dough. Rub egg wash on the second piece of dough and place on top. Using your fingers, press the top piece of dough around the beef. Crimp the edge with a fork and trim off excess dough with a paring knife. Fry in oil and drain on paper towel. Sauté sliced mushrooms. In a small bowl, add jelly, vinegar and small diced jalapeño and dried cranberries. Season scallops with salt and pepper. Sear 1 minute on each side. Slice scallops length ways into threes. PlatIng Lay mushrooms down in a small ring. Lay scallops down on top of mushrooms. Place mini wellington on top of scallops. Drizzle with jelly sauce. roaStedBruSSelS SproutSWithpancetta Side Dish by Congress This is a favorite of ours, particularly because the sprouts can be par-cooked ahead of time and finished just before service. This makes it ideal if you’re bringing it to grandma’s house! IngredIents 1 lb. Brussels sprouts, trimmed & halved. ¼ lb. raw pancetta, ¼” diced. 1 shallot, ¼” diced. 3 tbsp vegetable oil. Kosher salt and black pepper. ¼ cup parsley, chopped. ¼ cup aged balsamic vinegar. Preheat oven to 375 degrees. Process On high heat, add 2 tbsp oil to a 12” skillet and place Brussels sprout halves face down, letting them sit for about 3 minutes to carmelize and get a nice char. Transfer the pan to the oven for an additional 5 minutes to roast. Spread the sprouts on a sheet pan to cool. They can be refrigerated until you’re ready to finish and serve. Return the skillet to medium heat. Add 1 tbsp oil and pancetta. Sauté until the fat is rendered and the pancetta is crispy. Add the shallot and sweat it down for about a minute. Toss your Brussels sprouts in the pan and season with salt and pepper. Once the sprouts are heated through, turn off the heat add the parsley and balsamic vinegar. Give it a good stir, serve and enjoy!