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Tre Wilcox's recipes Bacon-Scallion Risotto
4 ounces unsalted butter ¼ cup yellow onion, small diced ¾ cup carnanoli rice 5 cups chicken stock, plus reserved ¼ cup heavy cream 3 tablespoons grated parmesan cheese 2 tablespoons unsalted butter 2 tablespoons apple-smoked bacon, diced and cooked till crisp. ¼ cup scallion, chopped fine Salt and pepper to taste →Melt butter slowly in heavy-bottom stockpot, saute onions over medium high heat for three minutes. →Add rice. Toast for three to four minutes. Begin adding chicken stock a cup at a time, stir constantly. →After last cup of stock has cooked away, finish risotto with cream, cheese, butter, bacon and scallion. Season with salt and pepper. →Serve right away. Pomegranate Brown Butter
4 ounces unsalted butter 3 tablespoons pomegranate juice 1 teaspoon lemon juice 2 tablespoons pomegranates Salt to taste →Brown butter over medium high heat. When butter is browned, strain through fine mesh strainer. →Cool slightly, mix with remaining ingredients and season with salt. →Keep warm until time to serve. Scallops
6 each U-10 diver sea scallops, muscles removed Grapeseed oil Salt to taste →Using hot pan, sear sea scallops in grapeseed oil until cooked to desired temperature. →Serve right away. →For the plate: In the bottom of small bowl, place a spoonful of the risotto. Spoon pomegranate brown butter around risotto. Top with one seared sea scallop and garnish with chervil sprig. Serve. Copyright October 2008