Enjoy these holiday recipes from Good Samaritan Hospital's Megan Smith, RD, and John Vaeth, Executive Chef.
Pan Seared Sea Scallops with Orange Gremolata Sauce and Yellow and Green Squash Linguini
Yield: 10 portions
- 20 Scallops
- 5 oz. Gremolata Sauce
- 30 oz. Vegetable Linguini
20 each Scallops u-10
2 oz. Oil
30 oz. Salted Butter
1. Heat oil in a sauté pan.
2. Dry Scallops and place in a pan with hot oil and sear the scallops.
3. Flip scallops and add butter, spoon hot butter over scallops to caramelize.
4. Remove scallops from pan.
15 oz. Yellow Squash- long julienne
15 oz. Green Zucchini- long julienne
1 tsp. Basil- chopped
2 oz. Olive Oil
1. With a mandolin, julienne vegetables lengthwise by cutting them into short thin strips.
2. Heat oil in a sauté pan and add julienne vegetables.
3. Add basil and seasoning.
5 tsp. Orange zest
1 oz. Extra virgin Olive Oil
5 oz. Parsley- chopped
5 oz. Cilantro- chopped
5 tsp. Garlic- minced
1 oz. Balsamic Vinegar
1 oz. Toasted Almonds- chopped
1. Toast almonds in a dry skillet without oil. Heat over medium heat for 4 to 5 minutes, until golden and fragrant and then chop them once cooled.
2. Finely chop the herbs.
3. Combine all ingredients and then blend.
Roasted Stuffed Pork Loin with Port Wine Sauce
- 6 oz. Roasted Pork Loin
- 2 oz. Port Sauce
8 oz. Farrow
8 oz. Quinoa
2 oz. Shallots
3 oz. Olive Oil
2 oz. Craisins
2 oz. Dry Apricot
2 oz. Raisins
2 oz. Dry Apples
1 tsp. Thyme- freshly chopped
1 tsp. Rosemary- freshly chopped
1 tsp. Parsley- freshly chopped
1 tsp. Celery- freshly chopped
1. Cook grains following the box instructions and let cool.
2. Heat oil in a large pan and sauté shallots until they appear golden brown and clear.
3. Add grains and dried fruit and sauté on medium heat.
4. Finish with fresh herbs and let cool.
3 lbs. Boneless pork loin
2 oz. Oil
5 tsp. Thyme- freshly chopped
5 tsp. Rosemary- freshly chopped
5 tsp. Parsley- freshly chopped
5 tsp. Salt
1 lbs. Fruit Stuffing
1. Butterfly the pork loin by cutting lengthwise down the center of the meat. Refrain from cutting all the way through—leave about ½ inch uncut along the bottom to hold both sides of the loin together.
2. Place your knife at the base of the V you just created so that the blade is perpendicular to the first cut. Using shallow slices and the cutting board as a guide, cut through the left side of the loin. Maintain a ½- to ¾-inch thickness and unroll the meat as you cut.
3. Repeat the same cut on the right side of the loin, making shallow slices and unrolling the meat. The finished product should result in a flat, relatively even thickness across the entire piece of meat. If some areas of the pork are thicker than others, put a layer of plastic wrap on top of the meat and pound the thick spots with the flat side of a meat mallet.
4. Stuff the pork loin.
5. Roll the pork loin with the stuffing and tie with string.
6. Rub the pork loin with oil, herbs, salt, and pepper.
7. Roast the pork loin in a 350 degree oven until internal temperature is 155 degrees.
4 oz. Port Wine
12 oz. Chicken Broth
1 tsp. Garlic
1 tsp. Shallot
2 oz. Corn Starch
1. Remove the pork loin from the pan and add shallots and garlic and sauté on medium heat.
2. Add port wine and deglaze the pan to remove any leftover meat or seasonings from the pan.
3. Cook on medium heat until the wine is reduced by 1/3.
4. Add chicken stock and adjust seasoning to taste.
5. Slightly thicken with a cornstarch slurry (to make a slurry, start from 1 to 2 ratio of cornstarch to water).