This seared scallops on fresh corn “cream, ” shows that you can take a few seasonal ingredients, put them together simply and quickly, and with a little luck, and a very hot pan, produce something pretty special.
radish sprouts to garnish
All recipes written by Gordon Ramsay
This seared scallops on fresh corn “cream, ” shows that you can take a few seasonal ingredients, put them together simply and quickly, and with a little luck, and a very hot pan, produce something pretty special.
Pork shoulder is a popular cut of meat, but it’s almost always cooked until “fork tender,’” which to your average cook means falling apart. This is fine for pulled pork sandwiches, or many other amazing dishes, but sometimes I want something different. It’s sort of like, I love braised short ribs, but sometimes I want roast beef.
Unlike the very user friendly pork loin, there will be larger veins of fat running through the roast. Big deal, I say. Nothing a steak knife can’t solve, and meat you do liberate will be more than tender enough, as long as you pull it from the oven when the internal temp is about 145 degrees F.
As I mention in the video, I’ve done almost 1,000 videos, and yet can’t remember ever featuring chicken and olives in one before. Considering how brilliant a combination they are, this is nothing short of astounding. I think there are a few in our famous arroz con pollo recipe, but as far as full co-star billing, this is the first time.
Any pitted olives will work, but the Kalamata and Castelvetrano varieties are highly recommended. Luckily, most every large grocery now has an olive bar somewhere, so you shouldn’t have too much trouble finding them. Speaking of finding products, you may actually have a harder time locating the Herbs De Provence.
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