Bay Scallops With Chive Oil and Pineapple
This recipe was inspired by David Chang of Momofuku and many other restaurants. In his Momofuku cookbook he dedicates two pages to his attempt to create an amuse-bouche (savory little bites served in fine restaurants before a meal) of bay scallops. The recipe calls for homemade dashi, not something so easily achieved around these parts. I simplified his recipe and came up with this very nice little scallop appetizer.
Serves six to eight.
Chicken Roasted With Sour Cream, Lemon Juice,
And Mango Chutney
This recipe is adapted from The New York Times. It is very easy and very Waspy!
2 whole boneless, skinless chicken breasts, cut in half
1/2 cup mayonnaise
1/2 cup sour cream
3 Tbsp. mango chutney
1 tsp. curry powder
Juice of one lemon
Freshly ground black pepper
Preheat oven to 450 degrees.