Recipes
From the Early Spring 2004 Issue
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Seared Sea Scallops
Wild Mushroom Risotto and Parsley Oil

For Parsley Oil:

1 cup parsley
1/2 cup olive oil

Blanch parsley in heavily salted water for 15 seconds. Remove parsley to an ice water bath until chilled. Squeeze excess moisture from parsley and place in blender with the olive oil. Purée until bright green – about 2 minutes. Reserve.

For the Risotto:

3 shallots, finely chopped
3 tablespoons butter
3 tablespoons olive oil
1 cup Arborio rice (or other rice suitable for making risotto – Vialone Nano, Carnaroli, etc.)
1/2 cup white wine
4 cups warm water or vegetable stock
1/2 cup grated parmigiana reggiano
3 cups mixed wild mushrooms – cleaned, coarsely chopped and sautéed until tender with olive oil, salt, pepper, and 1 sprig of rosemary. (Hendrix uses a mixture of Hen of the Woods, Chanterelles, and Shiitake)

Sweat shallots, with a pinch of salt, in butter and olive oil until translucent. Add rice and stir until rice is evenly coated with oil and butter. Cook rice until fragrant (slightly nutty), stirring occasionally, but do not brown – about 3 minutes. Add wine and stir until wine is absorbed by the rice. Gradually add warm stock or water, stirring after each addition, until rice is creamy and yields to the tooth without feeling chalky – about 18 minutes. Remove from heat, and add parmigiana and stir until melted. Correct seasoning with salt and pepper. Add mushrooms and serve.

For Scallops:

12 large sea scallops, packed free of chemicals (dry pack)
salt, pepper
3 tablespoons olive oil

Season both sides of the scallops with salt and pepper. Heat a 12” heavy-duty sauté pan over high heat until hot. Add oil, and sear scallops until golden brown – about 2 minutes. Turn scallops and reduce heat to medium high. Cook until firm – about another minute, more depending on size.

Serve scallops over the risotto allowing 1/2 cup risotto and 3 scallops per person. Drizzle with parsley oil.



Pork tenderloin with winter vegetables 
& thyme infused Balsamic Vinegar

For Sauce:

1 cup balsamic vinegar
1 bunch thyme
pinch of salt
2 tablespoons butter

Reduce vinegar, thyme and salt until thick and syrupy and it measures 1/4 cup. Strain out thyme, and add butter, swirl through until incorporated. Reserve in warm spot.

For the Vegetables:

1 tablespoon olive oil
1 medium butternut squash, cut into 1/2” cubes
salt, pepper
2 apples (Granny Smith or similar cooking apple) cut into 1/2” cubes
16 pearl onions, peeled, and blanched
1 bunch thyme leaves
2 tablespoons butter

In a 10” sauté pan, heated over high heat, add olive oil, and heat until it shimmers. Sauté butternut squash (season with salt and pepper) until golden brown – about 5 minutes. Add apples and cook 2 minutes. Add pearl onions to warm through. Add thyme and butter. 
Cook until better has melted.

For Pork:

2 pork tenderloins (he uses Niman Ranch)
salt, pepper
2 oz. dried porchini mushrooms, ground in spice grinder or blender
2 tablespoons olive oil

Build fire or heat grill until evenly warm and medium hot (hold hand 2 inches from grate and count how long you can hold it there – you want a four-second fire). Season pork with salt, pepper and dried porchini powder. Coat with olive oil and place on grill. 

Grill for 10-15 minutes, turning occasionally until pork is desired doneness (he cooks his to medium). Remove from heat and let meat rest 5 minutes to allow the juices to redistribute.

Slice and serve over vegetables, and surround with a little sauce. Garnish with thyme.