Leslie's - The Tavern at Rockingham

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	Recipes
USDA Certified Black Angus Beef is just better, so that's what we use. Leslie's Tavern uses only quality ingredients Sometimes fish is not available on Sunday and Monday. That's because I, as chef, insist on only superior quality seafood purchased in limited quanities to run out within a day or two.

802-463-4929 ~ Rt. 5 Rockingham, VT at Exit 6 off I-91

Recipes

Thoughts From Behind the Line

The Barn Cat

The Neighborhood

1. Cook penne pasta in a large pot of boiling water seasoned with salt. Stir constantly until the pasta is tender but still offers some resistance when you bite into it. Drain the pasta in a colander.

2. Cook the broccoli in a steamer for 4 minutes. Place broccoli in ice bath to cool.

3. Heat 2 tablespoons of olive oil in large saute pan over high heat. When the olive oil is very hot, add the scallops in a single layer. Allow them to cook undisturbed, until golden brown on the first side, 2 to 3 minutes. Flip and cook on the second side. They should be slightly translucent in the center. Transfer to a plate and keep warm.

4. Heat 2 tablespoons of olive oil in same saute pan over high heat and add shrimp. Cook for 2 to 3 minutes or until the shrimp begin to turn slightly red. Add the garlic, butter and the seasoning mix and cook for 1 to 2 minutes or until the butter foams.

Add the white wine, lemon juice and tomatoes and continue to cook for 2 minutes. Return scallops to the saute pan with the penne pasta and the cooked broccoli. Continue to cook for another minute. Add more olive oil/butter if there is not enough sauce.

5. Transfer to 4 plates and garnish with the parsley and parmesan cheese. Serve immediately.

Pescatora

Recipe for 4 entrees servings

Ingredients
(makes 4 entree servings)
2 tablespoons of olive oil
2 garlic cloves, minced
16 large sea scallops
24 large shrimp, peeled and deveined
2 teaspoons of John's spice mix (see below)
1 cup of tomatoes, chopped
1/2 cup of white wine
1/2 pound penne
3 tablespoons of fresh chopped parsley
tablespoons of unsalted butter
juice of one lemon
2 cup of cooked broccoli
1/2 cup of freshly grated parmesan cheese

John's Spice Mix (makes 2/3 cup)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon white pepper
1 tablespoon granulated onion
1 tablespoon oregano
1/2 tablespoon of cayenne
1/2 tablespoon dried thyme

Roast Duck with
Vermont Maple Glaze

Ingredients
3 whole 4lb. Duck~ fresh or frozen
1/4 cup rice wine vinegar
1/cup Vermont Maple Syrup
1 cup plum wine
2 sprigs fresh mint
2 strips orange peel
1 cup rice wine vinegar
1 cup plum puree (see below)
1/2 cup roasted chicken stock/or duck stock/or demi-glace
4 tablespoons of unsalted butter
salt & pepper

Plum Puree
1/2 lbs plums, halved and pitted
1/2 plum wine
1/4 cup raspberries or blueberries

To roast the duck; Preheat the oven to 321 degrees. Mix 1/4 cup vinegar with equal amounts of Maple syrup and brush over the ducks. Place on large shallow bowls in a roasting pan (To keep the ducks above the rendered fat).

Roast the ducks for two hours occasionally brushing maple glaze over the ducks. Pour off render duck fat every half hour to prevent excessive smoking. Take out of oven and let rest for 15 minutes before handling.....

Meanwhile in a saucepan, reduce the plum wine with the mint sprigs to a glaze. Add the vinegar and reduce it by two thirds. Add the plum puree and reduce by by half or until the flavor is very intense. Add the demi -glace and continue to reduce to a suce like consistency and tastes delicious. Over low heat whisk in butter, a piece at a time. Strain and season with salt and pepper.

Plum Puree> Place the plums, wine and the berries in a small saucepan. Bring to a simmer until the plums are soft, about 15 minutes. Puree the mixture in a blender or processor and strain into a clean saucepan. Bring to a broil and reduce to 1 cup.

To serve, cut the legs and breast from each duck and serve one of each per serving. Lightly pour finished sauce over each duck leg and breast.

Easy Maple Glaze for Duck

Serves Four

Combine all ingredients in a small saucepan and simmer, stirring occasionally until mixture reduces to a glaze (about 1/2 cup). Brush glaze on roasted duck after removing from the oven.

Ingredients
2 tbsp Vermont maple Syrup
2 tbsp.honey
1/2 teaspoon dijon mustard
1/8 teaspoon dried thyme
1/4 cup orange juice
1/4 cup balsamic vinegar
1 tbsp Grand marnier Liqeur
1 whole garlic clove minced

Ingredients
1/2 lbs butter
one leek (white part only) fine dice
2 Bosc pear (peeled, halved, cored and medium dice)
3/4 cup cheddar cheese
3t whole grain Dijon mustard
1/2t salt
2 sheets of Athens Ready to Go Fillo Dough

Grafton Cheddar & Pear Baked in Phyllo

Melt 2t butter in medium sauté pan over medium heat. Add leeks and sauté for 5 minutes. Add pears and sauté for 3 minutes. Transfer to medium bowl and stir in cheese, mustard, and salt. Let cool slightly.

Place phyllo dough on work surface. Place pear mixture in log along short end of phyllo, leaving a one- inch border at each end of pear mixture. Fold in sides and roll up tightly into a log. Brush all over with butter. Transfer to a baking sheet.

Bake in preheated 375 F oven for 15-20 minutes. Transfer strudel to cutting board and cut in diagonal pieces.

Scallops and Apple Smoked Bacon with Maple Cream

Combine the cream and maple syrup in a medium saucepan. Bring to a broil and then simmer until reduced to about 1/2 (stir frequently to prevent boiling over).

Stir in maple syrup and nutmeg salt and pepper and remove from the heat. Slice the bacon into julienne slices and saute to render the fat. Drain the fat from the bacon and add to cream mixture.

Heat large saute pan to high and add some olive oil. Let oil get hot and add scallops and sear on both sides (about 3 minutes per side for large scallops) Scallops should be slightly rare in the middle. Transfer scallops to plates and pour maple cream over the scallops and sprinkle with the chive garnish.

Serves 8-10 appetizer servings

Ingredients
2 1/2 cups heavy cream
1/3 cup Vermont Maple syrup
1 1/2 tablespoons dijon mustard
1/2 teaspoon grated nutmeg
2 lbs of fresh dry sea scallops
1 lbs of apple or maple smoked bacon
chopped chive to garnish

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