BYU Broadcasting | Culinary Creations

Directions: Remove scallops form their shells and toss in a mixture of olive oil, sesame oil, salt, pepper and chives. Rinse and dry the shells. Place the scallops on a hot frying pan for 30 seconds on each side or until just cooked through. Be careful not to over cook them. Return scallops to the shells and squeeze lime juice over the top. Sprinkle with some chopped fresh chives and some toasted sesame seeds. Makes 8 servings.

Seared Salmon Bites
Printable Version

Ingredients:

1 1/4 pounds salmon fillet

1 1/2 tablespoons cracked black pepper

1 1/2 teaspoons sea salt

3 tablespoons olive oil

Directions: Remove skin and bones from the salmon fillet, and then cut into 1-inch cubes and toss the cubes in a mixture of cracked black pepper and sea salt. Heat the olive oil in a large frying pan and brown the salmon over high heat. Insert a toothpick in each piece and serve with cocktail sauce. Makes 16 servings.

Tuna Nicoise
Printable Version

Ingredients:

5 blanched and shocked green beans

3 cherry tomatoes sliced into quarters

6-ounce piece of tuna seared and cooked rare cooled and sliced into 10 thin slices

2 1/2 cooked baby red potatoes

1/2 cup garlic aoli

1/4 cup kalamata olive tapanade

Directions: Spread small amount of garlic aoli on the potato. Place a slice of tuna, followed by a tomato half, a dab of tapanade and finally two pieces of green bean. Makes 10 servings.

Roasted Sweet Potato Bites
Printable Version

Ingredients:

2 sweet potatoes unpeeled and sliced into 1/4-inch slices

kosher salt

1 1/2 ounces feta cheese

1 teaspoon fresh basil thyme chopped

1 whole canned roasted red pepper drained

10 small fresh basil leaves

1 teaspoon olive oil

Directions: Preheat oven 400 degrees and spray a cooking sheet with a non-stick spray. Place the potato rounds in one layer on the sheet making sure they are not touching. Brush with olive oil and roast in the oven until golden brown. Transfer to paper towels and sprinkle with salt. In a small bowl crumble feta and add basil, thyme, olive oil, and fresh ground pepper to taste, tossing until just combined. Cut roasted peppers into triangles, each just small enough to fit within the edge of a potato round. Top potato round with pepper triangles and mound 1/2 teaspoon cheese mixture on each triangle. Tuck a basil leaf under each triangle.

Raspberry Chutney
Printable Version

Ingredients:

1/2 cups fresh ginger

3 cloves garlic

3 1/2 tablespoons red wine vinegar

1 cup sugar

2 cups raspberries

Directions: Take pureed ginger, garlic, chilies, and red wine vinegar and put it in a pan with sugar. Simmer until it's syrupy. Stir in the raspberries or take on jar of Mayor Grey's Chutney and combine that with frozen raspberry pieces and ginger.

Brie Beignets
Printable Version

Ingredients:

1 puff pastry sheets cut into 15 squares

1/2 packages of brie cheese

Directions: Take a small amount of cheese and roll it in a ball. Place it in the center of a square of puff pastry. Wrap the cheese and make sure the edges are completely sealed. Keep frozen until it�s ready to bake. Bake at 375 degrees until it�s golden brown. Makes 15 servings.

Cucumber Cups with Gazpacho
Printable Version

Ingredients:

8 oz. of cocktail sauce

2 oz. of ketchup

1 tablespoon of minced garlic

2 green bell peppers chopped

1 onion chopped

2 cucumbers peeled seeded and chopped

2 plum tomatoes seeded and chopped

1/4 cup of red wine vinegar

1/2 teaspoon Tabasco

1 tablespoon Worcestershire sauce

3 each hothouse or seedless cucumber cut into 1 inch chunks

Directions: Combine all ingredients in food processor and pulse until blended (Do not puree: leave chunky.) Peel each cucumber chunk so it curves slightly toward the bottom. Take a melon baler and scoop out a small amount of cucumber making a cup. Fill the hole with a small amount of gazpacho. Refrigerate until it�s ready to serve. Makes 25 servings.

Beef and Carmelized Onion Crostini
Printable Version

Ingredients:

20 pieces of thin cooked beef tenderloin slices cold

2 onions sliced thick and carmelized

20 Crostini

1/2 package roquefort cheese crumbled

Directions: Place the sliced beef on the crostini followed by a small amount of carmelized onion. Place a small crumble of cheese on top and serve. Makes 20 servings.

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