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Good Day Cafe: Horace & Sylvia's

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Thursday's Good Day Cafe featured the food of Horace & Sylvia's from Babylon, Long Island.

The restaurant features an array of American inspired dishes. They change their menu seasonally which they say allows them to use only the finest and freshest Long Island ingredients.

The executive chef creates a wonderful four course menu that is served and paired with four exceptional beers.

100 Deer Park Ave.

Babylon, N.Y.

www.horaceandsylvia.com

 

Seared Scallops

Served with asparagus herb risotto, bacon puree, orange infused extra virgin olive oil and field greens tossed in our lemon basil vinaigrette.

 

4- U10 scallops

5 tbl extra virgin olive oil

1 ½ cup mixed field greens

1 cup white wine

 

House Rub

4 tsp brown sugar

1 tsp cumin

2 tsp oregano

1 tsp coriander

1 tsp celery salt

1 ½ tsp salt

½ tsp black pepper

2 tsp paprika

1/3 tsp cayenne pepper

1 tsp garlic powder

 

Lemon Basil Vinaigrette

3 tbs fresh lemon juice

9 tbs extra virgin olive oil

4 basil leaves

½ tsp dijon mustard

1 tbs honey

Pinch salt

Pinch pepper

 

Risotto

½ cup risotto

1 cup chicken stock

1/8 cup chopped white onions

¼ cup dry sherry

1 stalk chopped asparagus

1 tbs mixed herbs (equal parts, parsley, thyme, oregano)

1/8 cup shaved parmesan cheese

 

Infused Olive Oil

¼ cup olive oil

Zest one orange

1 tsp whole black pepper

2 bay leaves

Bacon puree

½ cup cooked and chopped bacon

1 tsp paprika

½ tsp cumin

½ tsp coriander

1 tbs brown sugar

½ cup red wine vinegar

 

Mix your House rub together and coat one side of your scallop. Heat your skillet pan with 5 tablespoons of olive oil. Place top rubbed scallop face down in the pan to sear for 1 minute. Flip scallop, remove oil from pan and deglaze pan with white wine.

 

In a sauté pan, sauté onions until translucent. Place risotto and sherry in the pan with the onions. Cook for 2 minutes then add chicken stock. Cook for an additional 15 minutes or until tender, add mixed herbs and shaved Parmesan cheese. In a separate pan saute your asparagus and add to the risotto.

 

Bacon puree

 

In a small pot combine chopped bacon, paprika, cumin, coriander, brown sugar, red wine vinegar. Cook until mixture has reduced by half then puree until smooth.

 

Infused olive oil

 

In a small pot add olive oil, orange zest, whole black pepper and 2 bay leaves. Simmer for approximately 15 minutes.

 

In a medium bowl combine lemon juice, extra virgin olive oil, basil leaves, Dijon mustard, honey salt and pepper toss with field greens. Place on top of risotto. Drizzle your infused olive oil on top of your scallops. Decorate plate with bacon puree.

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