Grilled Stuffed Pears with Mascarpone and Bacon
Recipe created by Chef Geoff Kelty, Eddie Merlot’s, Columbus, Ohio
YIELD: 12 (1 pear half with 2 to 3 tablespoons filling per person)
Poached Pears
INGREDIENTS
4 cups granulated sugar
4 cups white wine
Juice of 3 lemons
3 vanilla beans, split and scraped
6 Bartlett USA Pears, cored and halved
METHOD
1. Combine sugar, white wine, lemon juice, vanilla bean seeds and pod, and 4 cups of water in a non-reactive pan over medium-high heat.
2. Bring mixture to a simmer, and continue cooking until sugar has dissolved.
3. Add pear halves to poaching liquid, and simmer over low heat until they turn slightly translucent and become tender. (The tip of a knife inserted in the neck of the pear should go in easily without damaging the pear.)
4. Cool pears slightly in poaching liquid before removing and allowing to drain.
Filling
INGREDIENTS
3 cups mascarpone cheese
1 cup bacon, cooked and crumbled
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1 tablespoon fresh chives, finely chopped
METHOD
1. Combine mascarpone, bacon, salt and pepper in a bowl until ingredients are well distributed. Set aside.
2. Brush cut sides of pear halves with vegetable oil and place on a hot grill, about 400°F.
3. Grill until flesh is lightly caramelized, about 4 minutes.
4. Turn pears over, and fill with 2 to 3 tablespoons of mascarpone filling.
5. Remove from grill when filling begins to melt and get runny.
6. Sprinkle with chives, and serve immediately.
Recipe and photo provided by USA Pears (foodservice.usapears.org).
Garlic Herb Brushed Split Lobster Surf & Turf
YIELD: 4 servings
INGREDIENTS
4 Clearwater Split Lobster, thawed as per instructions
1 tablespoon thyme, freshly chopped
1 tablespoon oregano, freshly chopped
1 tablespoon garlic, minced
Pinch of paprika
½ cup olive oil
Pinch of sea salt
Pinch of fresh cracked pepper
¼ bunch parsley, freshly chopped
28 ounces rib-eye steak
Lemon wedges
METHOD
Preheat grill. Mix together olive oil, paprika, thyme, oregano and garlic. Reserve. Season split lobsters generously with salt and pepper, and brush with some of the oil mixture. Place meat-side down over the fire for 2 minutes. Turn lobsters, and brush again with the seasoned olive oil. Cook for 2 additional minutes, until meat is thoroughly cooked. Remove, and sprinkle with chopped parsley.
Serve with steak, cooked to preferred doneness, and accompaniments such as a salad or seasonal vegetables with lemon wedge.
Recipe and photo courtesy of Clearwater Seafoods (clearwater.ca).
