Hash: Preview
Tuesday
Veteran chef turned food activist, Michele Knaus, demonstrates how to make a delicious Red Flannel hash. What makes it 'red flannel' you might ask? The addition of of beets! Knaus adds other fresh vegetables to make this a memorable hash, maybe becoming one of your favorite recipes too.
Wednesday
Clark Haass loves hash. We're not talking about the kind that comes in a can, but the kind that is made using many different ingredients, often from leftovers in the fridge. In his evangelist love for hash, Haass began creating informal 'hashcapade' events as he travelled to different cities, bringing patrons together with participating restaurants along his travel route . We joined in on the fun at Clyde Common restaurant in Portland.
Thursday
Many food cultures have their own versions of hash. Clark Haass talks about some of the different versions, and what he thinks defines the essence of a true hash.
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Front & Main Seared Scallops with Red Flannel Hash and Mustard-Scallion Creme Fraiche
Recipe by Chef Jesse Souza, Front & Main Restaurant, Waterville, Maine
Serves 6
Ingredients:
Sea Scallops, fresh, dry pack, 3#
Slab bacon, diced, ½#
Garlic, minced, 1 tsp
Onion, diced, ¼ cup
Fennel, diced, ¼ cup
Potato, parsnip, turnip, carrot (or any mix of potato and root vegetables that you like), diced and par-cooked, 2 cup total
Red Beet, cooked, peeled, diced, 2 cup
Thyme & Rosemary, chopped, 1 tsp each
Kosher Salt & Ground Black Pepper, as needed
Olive Oil, as needed
Creme Fraiche, 1 cup
Grain Mustard, ¼ cup
Scallion, washed, thinly sliced, ¼ cup
Lemon Juice, 1 tsp
Salt & Pepper
Garnish options - snipped chives, picked dill, micro herbs, shaved radish
Equipment:
Heavy-bottomed, cast iron, and/or non-stick pans
Mustard-Scallion Creme Fraiche:
Stir together creme fraiche, mustard, lemon juice, scallions, and salt & pepper.
Red Flannel Hash:
Heat skillet over medium heat and render bacon until crisp, then remove bacon and place on paper towel; reserve bacon fat. Add 2 tablespoons bacon fat back to pan and sauté onion, fennel, and garlic for 3-4 minutes or until softened and fragrant; then add potato and root vegetable mix and season well with salt & pepper. Cook, stirring regularly, until vegetables begin to caramelize and soften. Add beets, thyme, rosemary, and check seasoning; cook another 3-4 minutes.
Scallops:
Heat another skillet or non-stick pan over high heat; while heating skillet, season scallops well with kosher salt. Skillet should be hot enough that oil lightly smokes when added. Add olive oil, swirl to coat well, then carefully add the scallops, working in batches and not overcrowding pan. Once you have a golden brown crust on one side, flip and add a knob of butter, basting the melted butter over the scallops. Remove and keep warm while sauteing the remaining scallops.
To Plate:
Spoon creme fraiche and warm flannel hash onto plates, and divide scallops evenly between them. Garnish with your choice of chives, dill, herbs, and/or shaved radishes.