I Enjoyed My Wild Rice With A Blushing Geisha.
I am very excited now that I have a fresh supply of wild rice from terrific Teresa, it time to start cooking. Well, just fooling around.
I have a lot of lovely turkey stock and a sheet of turkey skin I saved from Thanksgiving. I also picked up some really fresh looking scallops from the store. Pomegranates looked to be in season too, bought two.
What should I do? It's not against the law to throw them all together, right?
Sous vided the scallops in a bunch of seasonings at 120 F, needless to say they came out incredibly creamy. Made crispy turkey skin crackling to contrast the texture and taste.
A few teaspoons of freshly squeezed pomegranate juicy into the Wild rice to impart a mysterious sweet and tart note, and simmered it with some turkey fat from the cracking and stock, made the perfect bed for the luscious scallops to luxuriate on.
What should I do with all the remaining freshly squeezed Pom juice? I made a very healthy Blushing Geisha cocktail.
Thank you Teresa!
dcarch Lovely Blushing Geisha