Gordon’s Lemon Meringue Pie via here
(Click picture to make bigger)
All recipes written by Gordon Ramsay
People throw the term “like a boss” around very casually
these days, but when I say this technique shows how to peel garlic like a boss,
it’s meant literally. I was channel surfing a while back, and saw Martha
Stewart demo this very cool trick, and she is, in every sense of the word, a
boss.
Coquilles St-Jacques is the kind of unapologetically
rich shellfish dish that we used to be able to enjoy, before the book-writing dieticians
and celebrity chefs ruined it for everybody.
Fats of all sorts were demonized,
and young cooks far and wide were told to never, ever, under any circumstances,
cover-up the delicate flavors of seafood with heavy sauces, especially ones
containing cheese.
You can use sea scallops like I did, or the smaller, sweeter
bay scallops, which are really nice in this. Of course, if you use bay
scallops, you’ll only need a minute in the simmering wine, so be careful. No
matter what you use, be sure they haven’t been dipped in a preservative
solution. If you buy them frozen, which you should, the label should only say,
“Scallops.”
NOTE: You can make these ahead, and
refrigerate until needed. Since they will be cold, you’ll need to bring back to
temperature before you broil them. Preheat oven to 350 F. and bake for about
12-15 minutes (will depend on how you constructed them), or until the centers
are just warm. Switch oven to broil, and broil on high as shown.
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