Saturday, September 29, 2012

Scallop, Corn, Red Hot

Franks Red Hot Popped Corn
In a small pot add desired amount of Franks and bring to a boil. Add about 30% of clarified to the hot sauce, it doesn't have to be exact, mix until emulsified. Spread out thin on a silpat mat and dry out at 150 degrees F over night. Chip off the dried hot sauce and in a spice grinder grind until a fine powder. Pop the corn kernels the classic way pot, oil and a lid. Once popped cool and remove unpopped kernels. In a bowl toss the pop corn with the franks red hot and adjust with salt.

Seared Diver Scallop
Corn Bubbles
Avocado Smear
Charred Sweet Corn
Corn Truffle
Fried Green Tomato
Tortilla Crumbs
Picked Micro Cilantro