Pork & Scallop Shumai Ravioli Ingredients:
Pork tenderloin x1pc
Scallops u15/20 x8pc
Dried Porcini mushrooms x2g
Soy sauce x1tbsp
Egg wanton wrappers x1pack or 12pc
Boiling Water x1/2c
Pork & Scallop Shumai Ravioli Method:
1. Place mushrooms in a bowl add boiling water and cover
2. Set aside and let mushrooms hydrate
3. Cut pork tenderloin into 1-inch pieces
4. In a food processor add pork, 4 pieces of scallops and soy sauce
5. Blend until combined
6. Remove mushrooms from liquid and chop fine
7. Add to pork mix
8. Using a 1/2oz scoop place mix on wonton wrapper
9. Wet the edges
10. Then cover with another piece of wrapper
11. Cut with ring mold
12. Boil for about 2min
Porcini Sauce Ingredients:
Dried porcini x20g
Cream 35% x500ml
White onion x1
Bay leaf x1
Canola oil x20ml
Kosher salt x8g
Porcini Sauce Method:
1. Heat sauce pot add oil
2. Slice onion thin and add to pot
3. Sweat until translucent
4. Add mushrooms and bay leaf
5. Add cream and salt
6. Reduce by half then strain
Seared Scallops Ingredients:
Scallops u15/20 x4
Canola oil
Kosher salt
Butter 10g
Seared Scallops Method:
1. Heat nonstick pan
2. Season scallops with salt
3. Add oil
4. Place scallops in pan cook on one side
5. Add butter
6. Slice into 3pieces per scallop
Chive Oil Ingredients:
Chives x2bunches
Canola oil x200ml
Chive Oil Method:
1. Add ingredients to blender
2. Blend until combined
3. Place in sauce pot and heat
4. Strain through cheese cloth
Crispy Kale Ingredients:
Curly kale x 1 bunch
Oil for frying
Crispy Kale Method:
1. Heat oil to 375f
2. Pick then fry kale
3. Season with salt
All recipes featured in this episode Bring on The Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode.
We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.
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