Things are getting hot this holiday, and it’s not just what’s sizzling in the kitchen! Food is LOVE. Food is Culture. Food is sensual and delectable. Plan your Valentine’s Day menu in advance with a little help from Award-Winning Chef to the Stars Ryan Rondeno, thanks to his user-friendly guide and reference tool App — FoodCulture.
“Our goal is to challenge and create great cooks in your kitchens with easy, quick, and fresh meals for any meal of the day! Whether you’re a beginner or advanced cook, the recipes are streamlined and offer great ideas to help advance your cooking library,” explains Chef Rondeno.
FoodCulture offers simple recipes that will bring unique and tasty experiences to the kitchen table. More than mere recipes, this App embodies a way of living, learning and appreciating one another by celebrating wide-ranging historic cuisine, traditions, recipes, and indulging in a variety of courses with simple instruction and stress-free step-by-step guidance, from easy-reference written recipes to a helpful video demonstration! Search by Categories, prepare your Shopping List, save your Favorites, or visit the virtual Store to browse products, tools, apparel, and more!
Take a look at these savory recipe ideas that will leave you and your date craving for more…
Citrus Spiced Scallops with Olive Relish
Easy and delicious scallops to prepare with citrus and olives!
2–3 tbs. butter
1/4 c. parsley, finely chopped
1 tbs. whole grain mustard
zest and juice of 1 lemon
1/2 c kalamata olives, sliced
4 navel oranges, segmented
2–3 tbs. Citrus Herb Rub
2–3 tbs. olive oil, plus 1/4 cup olive oil
16 U-10 Scallops
For the Scallops: Preheat the cast iron pan to medium-high heat. Pat the scallops dry with paper towels. Pull off the small muscle that’s attached to the scallop. Lay scallops out evenly on a sheet pan. Season with citrus herb rub on both sides. Add olive oil to the pan. Add scallops to the pan. Be sure not to overcrowd the pan. It can be done in two batches. Sear for 1–2 minutes. Do not move the scallops. Flip over and add butter. Cook for another 1–2 minutes.
For the orange segments:
Using a knife, trim off the stop and bottom of the orange. Place orange on the flat side. Cut off the peel on the sides of the orange. Be sure to remove pith to avoid bitterness. Using the knife, cut in between the lines of the orange to remove the orange flesh. Make sure you get as close as possible to the white membrane of the orange. Repeat until the orange is complete. Once complete, squeeze the remaining orange for excess juice. For the Olive Relish: In stainless steel, add zest, juice of lemon, juice of orange, mustard, garlic. Slowly drizzle in olive oil. Season with salt and pepper. Add olives, orange segments, and parsley. Taste. Serve with scallops.
Creole Shrimp with Sourdough Baguette
1 sourdough baguette
1–2 tbs. chopped parsley
1 tbs. butter, plus 2 tbs. butter melted
1 cup of your favorite beer
1 tbs. chopped garlic
2–3 tbs. olive oil
2–3 tbs. Nola Creole Rub
1 lbs. 21–25 shrimp with heads
For the Baguette:
Preheat the grilling pan to medium heat. Slice the baguette on a long
bias cut. Brush each side with melted butter. Season with salt and
pepper. Grill for 30 seconds on each side at medium heat.
For the Shrimp:
In a stainless steel bowl, season shrimp with Nola creole seasoning
and olive oil. Heat 10 inch saute pan to medium heat. Add olive oil.
Saute for 30 seconds to 1 minute. Add garlic. Deglaze with beer.
Remove shrimp. Reduce beer mixture by half. Add 1 tbs. butter and
parsley. Add shrimp to the pan and cook for 30 seconds to a minute. Taste
for seasoning adjustments.
Serve with grilled baguette bread! Enjoy!
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