Hey New England readers…if you love to cook, submit one of your original recipes (using one or more of the eligible Hood products) to the Hood New England Dairy Cook-Off! You could win $10,000 if you are the Grand Prize winner!
Here are some important deadline dates to keep in mind:
I had a great time attending the Hood Cook-Off last year as a blogger, and I am so happy that I was asked to go again this year! This is a picture I took of the 2011 Grand Prize winner, Dan Rinaldi, explaining his dish to the judges.
This is Dan Rinaldi’s winning recipe – Surf and Turf Sliders with Maine Lobster Sauce!
Surf and Turf Sliders with Maine Lobster Sauce
- 2 slices hardwood smoked bacon
- 4 tsp Minors lobster base
- 4 tsp tomato paste
- 2 cups dry sherry
- 2 tsp minced chipotle peppers in adobo sauce, seeds removed, divided
- 2 2 ⁄3 cups Hood® Heavy Cream
- 2 tsp chopped fresh tarragon leaves, divided
- 4 oz. cooked Maine lobster tail meat,
cut into small pieces
- 3 Tbsp cold butter, divided
- 12 slices focaccia bread cut into a round
shape and sliced in half to make a bun
- 2 lbs. sea scallops, dry (10–20 per pound size)
- 2 Tbsp extra virgin olive oil
- 1⁄2 tsp kosher salt
- 1⁄2 tsp black pepper
- 1⁄4 tsp cayenne pepper
- Juice from 1⁄2 lemon
- 1⁄2 cup panko breadcrumbs
- Canola oil
- 1 cup arugula micro-greens
In a large pan over medium heat, sauté the bacon until the fat is rendered and the bacon is crispy; remove bacon to paper towels to drain. Reserve the bacon drippings in the pan.
Maine Lobster sauce:
Heat a saucepan on high heat, and whisk together lobster base, tomato paste and sherry. Let it come to a boil, and cook for 10 minutes; then add 1 teaspoon chipotle pepper and heavy cream. Bring back to a boil, reduce heat to low, and simmer for 25 minutes, stirring occasionally. Take pan off the heat, and add 1 teaspoon of tarragon, and lobster meat, and then whisk in butter, 1 tablespoon at a time.
Wrap focaccia in foil, and put in a 250° oven.
In a food processor, combine scallops, olive oil, salt, black pepper, cayenne pepper, 1 teaspoon chipotle pepper, 1 teaspoon tarragon, and lemon juice. Pulse until coarsely chopped but mixture still has noticeable pieces of scallop. Scrape into a bowl and fold in panko breadcrumbs. Form 12 evenly sized sliders.
Put enough canola oil into the frying pan with the bacon drippings to come up around 1⁄8-inch. Turn burner to medium-high. Cook sliders for 3 minutes on each side.
Spoon 1 1⁄2 teaspoons of lobster sauce onto 12 focaccia toast halves, divide arugula evenly among each bottom half of the focaccia toasts. Top arugula with one slider and a slice of bacon; top with another focaccia toast and additional lobster sauce. Secure with a skewer and serve.