Sunday, November 29th 9:30 am - Holiday Cocktails

Mixed Greens with RIGHT Grapefruit Vinaigrette and Toasted Pecans
Serves 6 to 8

¼ cup grapefruit juice
2 tablespoons guava juice
2 ½ tablespoons RIGHT gin
¼ cup chopped fresh cilantro leaves
¼ cup apple cider vinegar
¼ cup extra virgin olive oil
Pinch sea salt
Pinch black pepper
8 cups mixed greens or arugula
1 cup toasted pecan halves

In large mixing bowl, whisk together grapefruit juice, guava juice, gin, cilantro, vinegar, oil, salt, and pepper. Whisk until well combined.

Add mixed greens and toss to coat, turning bowl as you toss. Place on serving plates and top with pecans.

RIGHT Scallop Flambe' with Red, Yellow Bell Pepper and Corn Kernel Relish
Serves 4

2 tablespoons olive oil
1 yellow onion, diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 cup fresh or frozen yellow corn kernels
¼ cup chopped fresh cilantro leaves
Sea salt and black pepper to taste
1 pound of sea scallops
¼ cup RIGHT gin
Match or lighter

In large saute pan, heat 1 tablespoon of oil over medium heat. Add onion and saute about 1 minute. Add bell peppers and corn. Stir to combine and saute about 2 minutes. Add cilantro and season with salt and pepper. Saute about 1 minute. Transfer to a mixing bowl.

Return saute pan to heat and add remaining tablespoon of oil. Add scallops and saute about 2 minutes, turning once. Add gin and light with match or lighter, being careful to avoid flame! When flames have subsided, turn off heat.

Serve about 1/2 cup of bell pepper, corn relish on serving dish, top with 2 to 3 scallops per person.

*NOTE: This makes a fun dish for a dinner party. When flambeeing, dim the lights for a truly spectacular presentation. Just be careful, however, that you have plenty of room for the flames and only add the amount of gin indicated.

What's Cookin' welcomes Lyons Brown from Altamar Brands, Patina. Left to Right:
Christopher Moore, The Bikini Chef, Lyons Brown, Kelly Carter, and Denice Fladeboe, Scott Haro.

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