Sarasotas Slippery Slopes Slinger Recipes

Steps:

• Form the sausage into eight 1/2-inch-thick patties.
• Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the peppers, shallots and garlic and cook, stirring occasionally, until soft, about 8 minutes. Add the tomato sauce and simmer until slightly thickened, about 3 minutes.
• Meanwhile, heat a large nonstick skillet over medium-high heat. Add the sausage patties and cook, turning once, until golden brown on both sides and cooked through, about 4 minutes per side.
• Place the patties onto the bottom buns and top with some of the pepper mixture and a sprinkling of parsley. Top with the top buns and serve immediately.

Steps:

• Scallops -- In a large pot on medium heat add the olive oil and then the scallops and saute until slightly sauteed. Literally just 1 minute. Remove and set to the side to let drain.
• Vegetable Base -- Then in the same pot (if necessary you can add a little more olive oil to saute the vegetables, but it should be ok. Then add the shallots, fennel, celery and potato and saute until soft. About 3-4 minutes. Then add in the bay leaf chicken or vegetable broth, clam juice and cook until the vegetables are tender. 20 minutes or so.
• Scallops -- Remove the bay leaf, then add the scallops back in and with an immersion blender or you can use a regular blender, blend the scallops and vegetable mixture until thick, creamy and smooth.
• Finishing -- Add in the fresh thyme, sherry, cream, salt and pepper to taste. Keep on medium low to let it heat up. Now if you like it thinner you can add a little more chicken stock, and if you like it thicker you could make a little "slurry" with corn starch and water to help thicken the soup, but I don't find it necessary. It should be just about perfect.
• Garnish -- My favorite part. I take some nice big sea scallops patted dry and dredge in egg mixed with salt and pepper, and then the bread crumbs. Then in a small non-stick skillet, melt the butter and saute until golden brown on each side. Just 2-3 minutes per side is all it takes. Then I just add 2-3 scallops per wood skewer and add to the bisque. Some chopped chives and a dash of paprika make for a extremely elegant soup. And the fresh sauteed scallops just taste so good with the creamy soup.
• I don't make this for everyday soup, but for a casual or even formal dinner party it is always a show stopper. The soup can easily be made ahead and then reheated. Then just saute your skewered scallops as a garnish and serve. It really is a great soup.

Steps:

• Seafood -- Make sure all the seafood is cleaned and room temp or at least out of the refrigerator to take the chill off.
• Risotto --
• Step 1: In a large sauce pan, heat the oil to medium heat and add the onion, fennel and cook until tender. It should take 4-5 minutes. Add the rice and cook another couple of minutes until slightly brown and rice absorbs the oil and the flavors of the onion and the fennel. It will take just a couple of minutes. Add in the wine and cook another minute or so until the rice absorbs all the liquid.
• Step 2: Chicken broth - make sure to heat up your chicken broth in a small sauce pan on the stove so you can add a little at a time.
• Step 3: Slowly add a little chicken broth to the rice mixture, a little (1 cup) at a time until it is all absorbed. Don't forget to stir. When almost all the liquid is absorbed (about 15 minutes), add in the kale and cook another 5 minutes. Then add in the butter and cream and stir and remove from the heat and cover. I have read that risotto takes exactly so many minutes. Well every time I have made it. Never the same amount of time. So about 20-25 minutes is what I use. Just check it.
• Seafood -- First, season the scallops with salt and pepper. And then in a medium sauce pan (NO non-stick if possible), heat up the butter to medium high heat. Add the scallops and cook 1-2 minutes per side. Don't move the scallops after you add them to the pan - let them cook. After 1-2 minutes the scallops should easily move and golden brown on one side. Flip and cook the other side. The second side will only take a minute (less time). Remove to a plate while you cook the shrimp. The shrimp again, just 2 maybe 3 minutes if that. Just when they start to curl and they turn pink remove and add to the scallops.
• Finish -- If the risotto is too thick, just add a little chicken broth. Check for seasoning, salt and pepper; and add in the scallops, shrimp and parsley. Toss well and top with grated parmesan.

Steps:

• 1. This dish is done in steps and layered.
• 2. Fry sausage patties till done. Using the renderings fry 2 eggs sunny side up. Remove from pan and set aside
• 3. Brown hash browns in frying pan or griddle. Remove and set aside. Warm chili on stove top or microwave. Get ready to assemble.
• 4. 1st layer- 3 sausage patties 2nd layer- hash browns 3rd layer- 2 eggs 4th layer- generous ladle of chili 5th layer- shredded cheddar cheese