Blackened Ahi-Tuna Steaks over Parsnip puree served with Asparagus and Hollandaise Sauce

This was fantastic. And fairly easy. The hardest part is the hollandaise sauce, but once you've done it once you get a real knack for making it again. I think I have a perfect recipe for it. But I'll let you be the judge.

Tuna:
1/2 pound tuna (in two small steaks)
2 teas freshly ground Ancho chili powder
handful of flat leaf parsley
1 teas chili powder
1/2 teas garlic powder
zest of one lime, chopped fine
juice of one lime
salt/pepper

Rub the tuna with the spices and s/p & put in a dish. Add the lime juice, zest, and parsley. Let that rest while you prep everything else. When everything else is prepped, add 1 tbsp butter and 2 tbsp EVOO to a hot pan (high heat). Now add the tuna, and sear for 3-4 min on each side. Watch carefully for burning butter. Turn the heat lower if the butter starts to burn.

Parsnips:
2 Parsnips
1/2 cup cream
1 tbsp butter
1 tsp thyme
1 tsp ancho
s/p

Parsnips are my new favorite root veggie. Sort of like a carrot if it were white, mixed with a potato. It's easier to blend than a potato (which is tempermental because of how much starch there is), because it has less starch. Meaning you can even add it to a food processor without it turning into paste (like a potato). Peel the parsnips, and cut them up in chunks and add them to a pot with 2 cups of water. Boil for 10 min. Strain and add them to the FP. Now add 1/2 cup cream, 1 tbsp butter, 1 teas ancho chili powder, 1 teas thyme, and s/p. And now that's ready to go.

Asparagus:
Half bushel of asparagus
1 tbsp butter
1 teas thyme
s/p

Bring water to a boil in a pan. Wash the asparagus and cut off the bottom inch or so and discard. Blanch them in boiling water for ten minutes and no longer. This will have them keep their crunchiness and nice green color. Add to a sauce pan with butter, thyme, and s/p on high heat. Stir around for a couple of minutes and these are done.

Hollandaise Sauce Recipe...it's killer

Plating:
I added the aspargus first starting at the same point and fan them out. Then scooped on the parsnip puree. Put the tuna on top and press it down a little bit. Then pour on the hollandaise sauce. The end. Good food.

Bacon Wrapped Spiced Scallops with Corn Sauce and Red Wine shallot reduction

These are so good. I love corn sauces. People are always like corn sauce? And I'm like hell ya. And then they get it. When I say parsely I mean Flat leaf Italian.

Sauces: Corn Sauce, Red Wine Sauce

Scallops:
- 3 scallops
- 3 slices of bacon (cut 3/4 in length)
- bunch of fresh parsely
- 2 teas paprika
- 1 teas chili powder
- 1 teas garlic powder
- s/p
- 2 tbsp butter

Wash scallops (some may contain sand on outside) and pat dry. Try to stand them as straight up as possible. Take the bacon and wrap it around the scallop, and tie with string. Mix the spices together, and pat the top and bottom of each scallop. Add parsely to the top and bottom of each. Melt butter in a hot pan and add scallops. Preheat oven to 425. Sear the scallops on each side for 3 min. Add to oven for 7 min. Let rest for a couple of minutes before plating.

Plating - Add the scallops in three. Then add a strip of red wine sauce like spokes coming out of the scallops. Fill in corn sauce inbetween. Enjoy. Serve hot.

NOTES: Depending on how thick your bacon is, you may want to cook your bacon in the oven first to the point that it is still workable, but a little more cooked than raw. That way when the shallots are done cooking you bacon can be more crispy.

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