THE PLUCKEMIN INN RECIPES

SCALLOP SPRING ROLLS
1 lb fresh dry scallops
1/2 bunch Thai basil chiffonade
1 Tbsp siricha chili sauce
1/2 tsp chili garlic sauce
2 Tbsp pickled ginger chopped
2 Tbsp cilantro chiffonade
Zest of 1 lime
Zest of 1/2 orange
1 Tbsp tamari or any wheat free soy sauce
1/4 Tbsp black sesame oil
2 scallions sliced thin
10 spring roll skins

Method: in a food processor, blend the scallops until very finely pureed, remove and set in a bowl inside another bowl of ice. Gently fold in all the remaining ingredients, being sure to well incorporate all the sauces and herbs into the mix. Gently lay out a spring roll skin on a cutting board, using a pastry bag spread an even tube of filling in the middle of the wrapper. Roll the wrapper tightly around the mix and seal the edge with a light egg wash, dust the entire roll in corn starch and deep fry at 350 degrees until golden brown and serve immediately.

DIPPING SAUCE FOR SPRING ROLLS
1 pt ketchup
1 pt red wine vinegar
1 cup maei ploy sweet chili sauce
1/2 cp tamari soy
1 3-inch piece fresh ginger sliced
1 stalk lemon grass sliced and crushed
1/2 cp dark brown sugar
1 jar char sui Chinese barbeque sauce

Method: combine all in a heavy bottom stainless steel pot and bring to a boil. Reduce to a simmer and cook over low heat for 25-30 minutes. Strain through a fine sieve and reserve. This sauce may be made in advance and will hold covered in a refrigerator for 1-2 weeks.

TUNA TARTARE
1 lb fresh sushi grade blue fin or yellow fin tuna well chopped
1 Tbsp fresh grated wasabi
1/2 Tbsp ginger oil
1 tsp wasabi tobiko
1 Tbsp mayonnaise
1/2 tsp siricha chili sauce
1 scallion chopped
1/4 tsp fried shallots
1/4 tsp fried garlic
1/4 tsp Gran Marnier
1/2 lime, juiced
Sea salt
White pepper

Method: in a bowl that is set inside another bowl of ice, combine all ingredients and mix gently, season with salt and white pepper and serve immediately. This dish is wonderful served on fried wonton skins or lightly toasted bread points.

MARINATED OLIVE SALAD
1 pt green Picholline olives
1 pt black nicoise olives
1 pt ligurean olives
1 pt Moroccan oil cured olives
3 pieces rosemary, chopped
2 Tbsp picked fresh thyme
1/4 bunch flat parley chiffonade
1/2 T crushed red pepper
1 cup finely sliced sun dried tomatoes
2 qt first cold pressed extra virgin olive oil
2 Tbsp coarse maldon sea salt
1 Tbsp ground black pepper

Method: in a large stainless steel mixing bowl, combine olives, tomatoes, herbs and spices. Mix in the coarse salt and fresh ground pepper, and top with the olive oil. Cover and hold in a cool place for up to 7 days.

WHITE BALSAMIC DRESSING
This is used in the restaurant for the Pluckemin Salad, but can be used for any salad you make at home.

3 eggs
1 Tbsp Dijon mustard
1 Tbsp non clover honey
1 Green apple peeled and cut off the core
2 sprigs of fresh thyme
2 shallots peeled and sliced
1 clove garlic cut in half and the root removed
1 cup white balsamic vinegar
1/2 cup extra virgin olive oil
1/2 cup grape seed oil
3 Tbsp creme Fraiche
Sea salt and fresh ground white pepper to taste.

Method: in a blender, add the vinegar, eggs, mustard, honey, garlic, shallots, apple and herbs and blend on high. Slowly add your oils until they are all incorporated and the dressing is creamy. Season with salt and pepper, add the creme Fraiche and blend again to combine. Remove and strain through a fine sieve. Refrigerate immediately. This dressing will hold for only 2 days.