ROTD: Scallop Ceviche

The warm weather is something we love at The Supreme Plate. It allows us to fire up the grill (not that we don’t get down in fierce storms, you can check our file if you don’t believe us) and enjoy some fresh dishes that sometimes don’t require any cooking at all. A little bit of proper preparation goes along way, and if you’re the planning type and not the last minute frantic type then this dish will be a surefire hit for you.

Scallop Ceviche is something that takes little to no time to whip together and always leaves the crowd asking for more.

Bust out some this weekend over a few cold drinks and some loud music, poolside.

You know that’s where we are right now on the open seas…

Enjoy!

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National Almond Day - Citrus Trout Almondine (Made Easy)

The classics never die. Movies, Music and Foods included certain things just are meant to be with us forever. Today is National Almond Day. Instead of making some kind of dessert with an Almond Paste, we decided to make a play on a classic Entrée much like your starting to see popping up on a lot of restaurants menus, Trout Almondine.

Trout Almondine is typically Trout Meuniere just served with toasted Almonds. Now what the hell is Meuniere you may ask, well that just is a French word for both a sauce and method of preparation. In this case we are skipping the common step of dredging the fish in flour, to keep the dish a little lighter and healthier and instead of making a sauce and pouring it over the fish, we are cooking the fish in its own juice and a high powered version of its former self. The almonds toast themselves lovely while wrapped in the foil and the Olive Oil lends to the fishes delicate flavors perfectly.

For those of you out there looking for a new way to cook an old classic, well this may not be new technically, but it is fun and goes great with some roasted potatoes or pineapple jasmine rice.

Enjoy National Almond Day.

Click on Read More To See The Entire Recipe.

Perfect Puree Spotlight On Citrus Sensation

Citrus Sensation Concentrate A mélange of classic fruit concentrates including orange, tangerine, lemon and lime that transforms into a floral citrus sensation with a kiss of honeysuckle. This unique flavor can be used for all parts of a menu -beverages, sauces, desserts and much more! Citrus-Coconut Bars Chef Max Duley, Consulting Chef   For the crust: ½ cup butter, softened 1/8 tsp. salt ¼ cup powdered sugar 1 cup flour For the citrus filling: ¼ cup Culinary Traditions Citrus Sensation Concentrate, thawed 2 tbsp. Culinary Traditions Meyer Lemon Concentrate, thawed 1 tbsp. Culinary Traditions Lemon Zest, thawed 4 eggs 2 cups sugar ¼ cup flour For the coconut filling: ½ cup Culinary Traditions Coconut Puree, thawed ½ cup powdered sugar ½ cup cream ½ tsp. vanilla ¼ cup toasted coconut Heat oven to 325° F. Mix butter, salt, ¼ cup powdered sugar and 1 cup flour together until soft dough forms. Pat in bottom of 9" x 9" pan. Bake until just lightly browned.    While crust is baking, mix eggs, Lemon Zest, Citrus Sensation, Meyer Lemon, sugar and ¼ cup flour. Remove crust from oven and pour egg mixture on top. Return to oven and cook for 20 minutes, or until just set in the center. Cool.   Mix Coconut and powdered sugar together until smooth. Add cream and vanilla, beat until medium peaks form. Spread over cooled bars and sprinkle with toasted coconut. Store in refrigerator for best results.   Mango Citrus Zen Dana M. Bruner, The Perfect Purée    • ½ oz. Culinary Traditions Citrus Sensation Concentrate, thawed • 1 oz. Culinary Traditions Mango Puree, thawed • ¼ oz. Culinary Traditions Meyer Lemon Concentrate, thawed • 1 ½ oz. Charbay Green Tea Vodka   Combine ingredients into mixing glass with ice. Shake vigorously with Boston Shaker for 10 seconds. Pour ingredients into glass, garnish with orange slice.