Party for the Parks
5 - 8 p.m.
136 N. LaSalle
Sable Kitchen & Bar
505 N. State St.
To read more about the restaurant:
Pan Seared Scallops, Tomato Chutney, Curry Oil
2 (15 oz cans) diced tomatoes
1 (1 inch) piece fresh ginger root, finely diced
3 cloves garlic, chopped
1 3/4 cups white sugar
1 cup red wine vinegar
2 onions, diced
1/4 cup golden raisins
2 teaspoons garam masala
1 teaspoon chili powder
1 pinch paprika
1 Tablespoon yellow curry paste
Place tomatoes, ginger, garlic, sugar, vinegar, onions, and golden raisins in a large saucepan over medium heat. Add the garam masala, chili powder, paprika, and curry paste. Simmer over medium heat until thick. Can keep up to two weeks in the refrigerator.
1/2 cup curry powder
2 cups grapeseed or canola oil
1/4 cup water
Pinch of salt
Mix curry powder and salt with water, blend into a paste. Use whisk to mix oil into paste until blended. Heat curry paste with oil and remove from the heat. Allow the oil to stand for at least one hour. Oil will stay fresh in refrigerator for about a month.
Serve with 4 jumbo, pan seared sea scallops.
Apr. 29: Lunchbreak - Chef Heather Terhune of Sable Kitchen and Bar Making
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