08.20.2014 / Blog Posts Events Local Lifestyle Recipes
Sunday wasn't just an ordinary day for WOW Member Melissa Mazzur.
Mazzur, her husband Frank, their daughter and a friend were at Redskins Park in Ashburn, Va., where they received an exclusive cooking lesson – through the Women of Washington Redskins’ Touchdown Tailgate sweepstakes — from team executive chef Jon Matheison and sous chef Connor McGuire. Check out what they learned to cook below!
Seared Scallop / Avocado Puree / Summer Salad / Lime Vinaigrette
Redskins Executive Chef Jon Mathieson
¼ cup Cilantro Leaves (loosely packed)
1 Serrano Pepper
1 Tablespoon Olive Oil
1 Clove of Garlic
¼ cup Ice Water
Salt and Pepper to Taste
Blend all ingredients until smooth. Keep cold until needed.
*Chef Jon Tip: The ice water thins down the puree since avocados can be thick and clump together. Start the blender at the lowest speed before working up to a higher setting so you don't paint the ceiling with avocados!
8 Day Boat Dry Scallops
Salt and Pepper to Taste
Sear scallops on both sides and cook to desired temperature
*Chef Jon Tip: Scallops should be opaque when buying them, not milky and white. Searing them for 1-2 minutes on each side will get you a nice color.
½ cup Pineapple Dice
1/2 Jalapeno (medium size)
2 Thai Basil Leaves
2 Mint Leaves
2 Cilantro leaves
½ cup Jicama dice
Salt and Cracked Pepper to Taste
Dice jicama, pineapple and jalapeno. Julienne Thai basil, mint and cilantro. Toss ingredients together in a bowl with 2 tablespoons of lime vinaigrette.
*Chef Jon Tip: Stack all of the herbs together and wrap in the basil leaf before cutting to keep them all together and make it easiear to chop them up.
2 Limes Juiced
½ cup Olive Oil
Shake together ingredients in a deli container and use immediately
Enjoy the finished product all together. YUM!
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