Recipe: End of Summer Delights

Scallop glazed with Kalamansi and topped with Chiang Mai sausage and roasted corn

As the summer is winding down, there are still large nice fresh succulent scallops from Maine.
With the end of season of corn still available from the farmers market, these two ingredient complement well as hors d'oeuvres. Our kitchen has been serving Seared Diver Scallops with Brown Butter sauce and Sage, with abundance sage in the garden, it's delicious with crispy sage leaves!
Another way to enjoy the best of it is the Grilled Scallops marinated with Miso and Sake topped with Hijiki salad.

Recipe: Grilled Scallops marinated with Miso and Sake topped with Hijiki

Ingredients:

2 lb. Diver Scallops (approx.18/20 pcs )
1/4 cup sake
1/4 mirin
4 tablespoons white miso paste
2 tablespoons sugar
black pepper

Summer Cookout: City slickers at Paisley Farm, Rhinebeck,NY

Summer barbeque time.

Working with Mike and Jan Kokas at Upstate Farm (PaisleyFarm).

A beautiful weekend of planting soy beans and string beans, picking the ever blooming Zinnias along with 20 other city slickers with a full day of roasting 85Lb of pig.

Some of us in the kitchen prepared freshly picked vegetable and created Burmese okra with dried shrimp, roast corn just picked from the farm, baby eggplant and squashes with mixed herbs.

My friend Jade made side dishes to complement the roast pork, cucumber with ginger, bitter melon with slivers of lotus and amazing cheese cakes with summer berries...Joyce made cherry clafoutis and Chazz with her childhood recipe of chocolate coffee cake to end the feast.