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Apr. 29: Lunchbreak - Chef Heather Terhune of Sable Kitchen and Bar Making

CookingWGN

Party for the Parks
Tonight
5 - 8 p.m.
312 Chicago
136 N. LaSalle
Chicago

Sable Kitchen & Bar
505 N. State St.
Chicago
(312) 755-9704
www.sablechicago.com

To read more about the restaurant:

chicago.metromix.com

Pan Seared Scallops, Tomato Chutney, Curry Oil

Chutney

Ingredients:
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

Directions:
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.

Curry Oil

Ingredients:
1/2 cup curry powder
2 cups grapeseed or canola oil
1/4 cup water
Pinch of salt

Directions:
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.

Copyright © 2014, The Baltimore Sun
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