Get the latest recipes from Ironchef http://www.grouprecipes.com/people/ironchef Piperade is a sauce from the Basque region of France. The region sits right on the border of France and Spain below the Pyrenees. I love serving this sauce with seafood. The sauce is better when it is made a few hours a head so the flavors can meld. http://www.grouprecipes.com/73639/pan-seared-king-salmon-and-diver-scallop-with-sauce-piperade-and-a-horseradish-emulsion.html This dish features light, clean Mediterranean flavors. http://www.grouprecipes.com/73451/caramelized-diver-scallops-with-a-grape-and-celeriac-salad-and-spiced-balsamic-reduction.html This Asian fusion style dish has a nice balance of savory, sweet, and acidic flavors. http://www.grouprecipes.com/73446/pan-seared-diver-scallops-with-a-ponzu-beurre-blanc-sweet-corn-and-roasted-mushrooms.html Classic French and European flavors are given a new twist. http://www.grouprecipes.com/73297/horseradish-crusted-salmon-with-a-whole-grain-mustard-beurre-blanc-and-sweet-riesling-emulsion.html This is my interpretation of taking classic Greek and Mediterranean flavors but putting a different spin on it. http://www.grouprecipes.com/73296/pan-roasted-lamb-loin-with-raita-and-tahini-sauces.html Classic Japanese flavors are combined with French technique and a little molecular gastronomy to give it a twist. I like to use salmon with the skin on and cook it until crispy. http://www.grouprecipes.com/43896/pan-seared-salmon-and-scallops-umeboshi-and-port-wine-reduction-sauce-plum-wine-emulsion.html The flavors you get in this dish are directly related to the quality of the product you are using. Your corn needs to be uber fresh, and try and use dry packed, unfrozen diver scallops if possible. http://www.grouprecipes.com/41057/seared-atlantic-diver-scallops-with-sweet-corn-sauce-and-black-truffle.html This dish combines sweet, spicy, acidic, and rich flavors into a bold dish. http://www.grouprecipes.com/20858/pan-seared-foie-gras-and-yellowfin-tuna-heirloom-tomato-vinaigrette-maui-gold-pineapple-aji-amarillo-foam.html The combination of grapefruit and sage go surprisingly well together. Use this to garnish and serve with a myriad of dishes, from meats to seafoods to salads. I served it with a carpaccio of smoked moulard duck, pickled aspragus, micro shiso, fleur de sel, and a truffle foam. http://www.grouprecipes.com/12375/sage-infused-grapefruit-confit.html Crudo is Italian for a food that is served raw. This dish takes Japanese flavors and elevates it to a whole new level. http://www.grouprecipes.com/11245/fresh-hamachi-crudo-yuzu-aioli-truffle-essence-shaved-icicle-radish-cucumber-foam.html