Rub Salmon with a small amount of olive oil, salt, and fresh cracked pepper.
Firmly Stick a fresh Basil leaf to the fish.
Sprinkle with a small amount of cayenne pepper.
Toss on a hot grill with lenghtwise quartered yellow squash and zucchini, also oiled and salted.
3 Minutes on each side, and voila!
Posted by Patrick Squire at Saturday, June 19, 2010
Rosemary Garlic Bacon (RGB) Panna Cotta.
RGB Panna Cotta:
Ingredients: (for a 1/4 cup serving, which, believe me, is plenty.)
1/2 of a piece of thick cut bacon
1/2 of a large clove of garlic
1/4 cup heavy cream
1 sprig rosemary
1/3 of a packet of gelatin
Brown 1/2 of a piece of thick cut bacon. as it is finishing add roughly chopped rosemary and a finely minced large clove of garlic. A dash of salt and pepper won't hurt anyones feeling either.
Turn the heat to the lowest setting, and let this sit for 3-5 minutes.
Remove from pan, divide, 1/2 goes into food processor, 1/2 goes into the cups you are going to use for the final product. I also added more pepper to the tops of these cups. Also make sure to get all the fat out of the pan and into the food processor.
To food processor add 1/4 cup heavy cream, blend until nearly smooth.
I strained mine at this point, to eliminate a small amount of residual liquid that came from the garlic cooking.
Set up a double boiler, empty the food processor into it, and them add another 2-3 table spoons of cream and 1/3 packet/envelope of gelatin.
Get this to almost a low boil for a few minutes, and then spoon it into cups and chill for 60+ minutes.
You will need to run a knife around the edge of the mold in order to release your bacony treat.
Garnish with a few leaves of fresh rosemary, and if your feeling adventurous, serve atop a steak, pile of mashed potatoes, or a scallop.
Posted by Patrick Squire at Saturday, June 12, 2010