www.thesweetlifeuncorked.com - Recipe


As part of our broadcast The Sweet Llife...Uncorked offers you delicious recipes to share with family and friends. On OUR SANTA BARBARA SHOW, a delightful Semolina Goat Cheese Dumplings and an Apple wood Smoked Bacon Wrapped Scallops appetizer, a juicy Oven Roasted Free Range Organic Chicken followed by a sweet Vanilla Bean Crème Brulee
	Semolina Goat Cheese Dumplings
What you will need: - 1 cup semolina - 3 Tbsp butter - ¼ cup parmesan cheese grated - 3 Tbsp goat cheese - 1 tsp thyme chopped	What you will do: Boil hot water about 2 cups. Remove from the heat and mix in semolina, butter, and parmesan cheese. Allow to cool and fold in the goat cheese and thyme. Next, form the mixture into dumplings, about the size of a silver dollar. Heat a skillet on high. Coat bottom of skillet with butter until golden brown. Finally place the dumplings in the skillet until they are golden brown and remove and set aside.
.	Sauce for dumplings
Sauce Mushroom Raguot Sauce - 1/4 cup Shitake mushrooms - 1/4 cup Chanterelle mushrooms - 1/4 cup Portobello mushrooms - 1/4 stick butter - 1/4 cup chicken broth - 1/4 cup white wine - 3 teaspoons Veal demi glace (available in stores) - 1 can Italian style chopped tomatoes or 1 1/2 cups fresh chopped tomatoes	Slice the mushrooms, melt the butter in large skillet over medium high heat, add the mushrooms and saute 4-5 minutes. Now, slowly stir in the canned tomatoes and white wine and bring to a boil. Add the chicken broth and Veal demi glace reduce the heat and simmer for a few more minutes until the liquid reduces and the mixture is thick. To serve, divide the ragout between the plates and place the dumplings on top.
	Apple wood Smoked Bacon Wrapped Scallops
What you will need: - 3 slices of bacon - 3 diver scallops - ¼ cup of dried apricot - 1 Tbsp of fresh horseradish Mango puree Print	What you will do: Wash the scallops and pat dry. Season with salt and pepper. Wrap the bacon around them, secure with a toothpick. Mark both sides of the scallops on the grill. While you are waiting boil some water and add apricots for about 5 minutes. Strain them and put them in a food processor, add the horseradish and black pepper till chunky. Add mango puree to smooth out. After the scallops are marked on the grill finish them in a 375 degree oven until bacon is browning, about 5-8mins.

	Oven Roasted Free Range Organic Chicken
What you will need: - 1 Organic chicken (1.5 to 2lbs) - 2 red bell peppers roasted - 3 Tbsp of Kalamata Olives - 3 tsp chives chopped - 2 tsp minced shallots - 1/3 cup white wine - 3 Tbsp unsalted butter Print	What you need to do: Heat up sauté pan, add 2 Tbsp of olive oil. Season the chicken with salt and pepper. Sear the chicken in a pan until golden brown, set the oven to 375 degrees. Finish the chicken in the oven. To make sauce: Sautee the shallots in melted butter, add wine, chicken stock and chives till thick. Meanwhile mix roasted bell peppers and chopped Kalamata olives together and season. Top the chicken with sauce, olives and bell peppers and serve.

Oven Roasted
Free Range Organic Chicken

What you will need:

- 1 Organic chicken (1.5 to 2lbs)
- 2 red bell peppers roasted
- 3 Tbsp of Kalamata Olives
- 3 tsp chives chopped
- 2 tsp minced shallots
- 1/3 cup white wine
- 3 Tbsp unsalted butter

What you need to do:

Heat up sauté pan, add 2 Tbsp of olive oil. Season the chicken with salt and pepper. Sear the chicken in a pan until golden brown, set the oven to 375 degrees. Finish the chicken in the oven.

To make sauce:

Sautee the shallots in melted butter, add wine, chicken stock and chives till thick. Meanwhile mix roasted bell peppers and chopped Kalamata olives together and season. Top the chicken with sauce, olives and bell peppers and serve.

	Vanilla Bean Crème Brulée
What you will need: - 5 cups manufactured cream (heavy whipping cream) - 2 vanilla beans - 8 egg yolks - ½ cup sugar - Assorted seasonal fresh berries - Small propane torch Print	What you need to do: Gently heat the cream and vanilla beans in a large, heavy – based pan until almost boiling. Remove from the heat and set aside to infuse for 30 minutes. Remove the vanilla beans. Meanwhile, beat or whisk the egg yolks and sugar in a large bowl until thick and pale. Add the cream, then pour into a clean pan over low heat and stir until the mixture thickens slightly and coats the back of a wooden spoon. Do not boil or you will curdle the mixture. Remove from the heat and divide among 6 or 8 ramekins (little bowls) Cook for 30 to 40 minutes at 250 degrees. Remove from oven and let sit at least 30 minutes, then chill for 1 hour. To serve, sprinkle a layer of granulated sugar on top of creme then brulee with torch until dark brown. Top with assorted seasonal berries and serve.

Vanilla Bean Crème Brulée

What you will need:

- 5 cups manufactured cream (heavy whipping cream)
- 2 vanilla beans
- 8 egg yolks
- ½ cup sugar
- Assorted seasonal fresh berries
- Small propane torch

Vanilla Bean Crème Brulée
What you need to do:

Gently heat the cream and vanilla beans in a large, heavy – based pan until almost boiling. Remove from the heat and set aside to infuse for 30 minutes. Remove the vanilla beans. Meanwhile, beat or whisk the egg yolks and sugar in a large bowl until thick and pale. Add the cream, then pour into a clean pan over low heat and stir until the mixture thickens slightly and coats the back of a wooden spoon. Do not boil or you will curdle the mixture. Remove from the heat and divide among 6 or 8 ramekins (little bowls) Cook for 30 to 40 minutes at 250 degrees.

Remove from oven and let sit at least 30 minutes, then chill for 1 hour. To serve, sprinkle a layer of granulated sugar on top of creme then brulee with torch until dark brown. Top with assorted seasonal berries and serve.