Wolfgang Puck BPSM0050A2 Instruções de Operação descarregar pdf (Página 24)

46 - Food Grinder Attachment

Scallop Ceviche

Serves 4

INGREDIENTS

1 pound fresh sea scallops or bay scallops – cut into tiny pieces

5 whole limes – juiced (2/3 cups)

2 tablespoons extra virgin olive oil

2 cloves garlic – blanched and chopped

2 medium ripe tomatoes – peeled, seeded & chopped

1 medium jalapeño – seeded, membrane removed, finely chopped

3 whole green onions – finely chopped

1 tablespoon capers – drained

2 tablespoons fresh cilantro – chopped

Kosher salt and fresh ground pepper to taste

METHOD

1 Place fresh, chopped scallops into a glass bowl.

Cover scallops with the lime juice.

2 Cover and refrigerate for 24 hours. After 24 hours, drain the scallops

from the liquid.

3 Blanch garlic in bowling water for 2 minutes. Drain.

4 Assemble and attach food grinder to stand mixer with coarse plate.

On speed five grind all the vegetables.

5 Mix the scallops, ground veggies and all the remaining ingredients.

Test for seasoning. Season with salt & pepper to taste.

6 Cover ceviche and refrigerate until ready to serve.

SERVING IDEAS

The ceviche is wonderful served on a chilled tray in pretty lettuce leaves

like radicchio. Or you may serve them in a chilled martini glass filled with

shredded lettuce in the bottom.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

45 - Food Grinder Attachment

Gazpacho

Serves 6

INGREDIENTS

8 medium ripe tomatoes, quartered

2 medium cucumber, peeled & seeded cut in 1/2 inch pieces

2 small bell pepper, cored and seeded cut into quarters

1 stalk celery, cut into 1” cubes

1 tablespoon sherry vinegar

3 tablespoons tomato paste

3 tablespoons olive oil

2 teaspoons salt

1/2 teaspoon freshly ground pepper

1/2 teaspoon cayenne pepper

1 small cucumber

METHOD

1 Prepare the vegetables. Place them in a stainless steel bowl with

vinegar. Cover and refrigerate at least 6 hours, preferably overnight.

2 Assemble and attach food grinder with the coarse grinding plate.

On speed 5 process the vegetables.

3 Return to bowl, add the tomato paste, olive oil, salt, pepper, and

cayenne pepper. Check for correct seasoning Chill until time to

serve.

4 Peel, seed and slice remaining cucumber for garnish.

SERVING IDEAS

Serve in chilled martini glasses with cucumber slices. Great served with

grilled seafood as a garnish on a skewer.

Recipe courtesy Wolfgang Puck

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