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Roasted Cherokee Tomato Soup with Seared Squid and Scallops

Pheasant Stock Reduction

 

 


This dish is made with pheasant roasted heirloom cherokee tomatoes and using a rich pheasant stock. The two intense flavors blend well together.

 

Ingredients for 4

For the Soup

6 cups rich pheasant stock
6 roasted cherokee tomatoes
2 T. Olive Oil
1 vidalia onion diced
1 celery stalk diced
3 garlic cloves diced
parsley and chives for garnish
8 scallops
4 squids

In a medium sized pot add heat the olive oil. Sweat the chopped onion, celery and garlic. Add the roasted tomatoes and cook for 5 minutes on a low flame. Add the pheasant stock and let simmer on a low flame for 20 minutes. Force the soup through a coarse mesh and return to the pot to keep warm.

For the Squid and Scallops

Saute the squid and scallops in the same pan. Be sure not to overcrowd the pan. It may be necessary to use two pans. If a grill is available grill the scallops and squid to give an even richer flavor.


Wine Pairing

A rich California Chardonnay


PHEASANT STOCK RECIPES

What to do with leftovers from making a pheasant or rich chicken stock

The left over meat is soft and makes excellent croquettes.

TOMATO SOUP WITH PHEASANT CROQUETTES



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