I got a new Paula Deen Cookbook yesterday. It was on a whim, I saw it wanted it, bought it. Normally I don't just jump like that - first I have to read the cover, look through the pages...I might put it in my cart, walk around and decide, 'Oh, I don't need that', then I put it back on the shelf. I mean who really 'needs' a new cookbook when you have the internet? Not this time, I left it in my cart. Paula has been on my mind for days. I have been dreaming of her Lemon Blossoms, I have wanted to make them for over a week, but circumstances have prevented it. When I saw her cookbook, I started dreaming of all that butter, butter and more butter. Well to my shock and awe, I found this recipe...can you believe it, NO BUTTER at all
This recipe was very good with just he right kick and it was quite easy to make, even though I have a hard time searing scallops. I don't know why, but they never turn out 'just right’...I will keep trying. (I thought they were dry enough...) Also, I could not find sea scallops, so I used small bay scallops.
Seared Scallops with Pineapple-Cucumber Salsa
Adapted from The Deen Family Cookbook
Salsa
1 cup diced peeled cucumber
1 can diced pineapple
3 TBL chopped cilantro (plus a little extra for garnish)
1 TBL diced red onion
2 ½ tsp lemon zest
1 large jalapeno diced
Scallops
2 pounds sea scallops
Salt and pepper
2 ½ TBL olive oil
1. Mix all salsa ingredients together and set aside.
2. Rinse scallops and pat them very dry, then season them with salt and pepper
3. Warm the oil in a large skillet over medium-high heat. Sear the scallops, without moving them in the pan until golden – 2-3 minutes on each side.
4. Put Salsa on a plate, put scallops on top of salsa, sprinkle with fresh cilantro
Paula says to add 1/4 tsp hot sauce to the salsa, but quite honestly, I forgot. It was not missed.
This months Cooking Light magazine is right up my alley, it is chalked full of seafood recipes! Can you say YUMMY?!?! I got my March issue of Cooking Light on .... get this ....25 March!! AUGHHH, one of the only things I don't like about living in Korea, it takes FOREVER for my magazines to show up, and then I feel behind. Anyhow, on March 26th, I headed for the Noryangyin Fish Market to pick up some yellowfin tuna so I could make this delicious looking salad! So, here is where my adventure started....
(The pictures from the fish market are from my own personal paparazzi that follows me around...thanks, Liz)
My tuna...
Purchasing tuna from the lady with the pink apron! I just LOVE the pink apron! Check out the guy behind me, he is sneaking a feel of Boy 3's hair while I am not looking!! ;)
Check this big chunk of tuna out (just over 2 lbs)....only 30,000 won for this! That is about $22 USD, for sashimi grade yellow fin! OH BABY!
Isn't she pretty?
First, you salt & pepper this lovely lady, I like LOTS of fresh ground pepper. Heat your pan over med-high heat with about a half a tablespoon of olive oil, make sure you pan is nice and hot before you put your tuna in. Cook on all sides for about 2 minutes each, or until desired degree of doneness. I cooked mine for about 2 minutes on each side and it was perfect!
Transfer to a cutting board and let rest for a few minutes. Then slice against the grain into thin slices to top your salad with. My mouth is watering just looking at this!!
OK, OK, on to the salad portion:
4 cups cabbage, sliced
1 cup thinly sliced cucumber
½ cup matchstick cut carrots
1/3 cup thinly sliced red onion
1 navel orange, sectioned and cut up into small pieces
1 TBL sugar
3 TBL fresh chopped cilantro
2 TBL fresh squeezed lime juice
2 TBL rice vinegar
½ tsp dark sesame oil
¼ tsp chili paste
Combine cabbage & next 4 ingredients (through orange) in a large bowl.
Combine remaining ingredients (sugar through chili paste) in a small bowl stirring well with a whisk. Reserve 1 TBL dressing. Drizzle the rest of the salad dressing over the salad and toss gently. Divide mixture between 4 plates. Arrange tuna over salad mixture, drizzle reserve salad dressing over tuna. Serve with a crunchy pepper cracker on the side.
This salad is DELIGHTFUL!! It is also very fast and easy, great for a sports night. I think it took maybe 30 minutes to prepare.
One night earlier in the week we were sitting around the dinner table singing Christmas carols, it sounded so fun and cheerful I ask if anyone would be interested in caroling on Christmas Eve. Most everyone was up for it, all except for one almost teenager, and he was not opposed to it, just not excited about it. So I called a few friends to see if they would be interested in joining us, and before I knew it we had 5 families going out singing Christmas carols on Christmas Eve.
One almost teenager getting a little funky.....
The night would not be complete without a little food! After caroling we had our friends over for hot chocolate, coffee wine and snacks! Each family brought over a snack to share, and I made my favorite Spinach and Artichoke dip, Crab Stuffed Mushrooms and because I had crab left over a very simple but delicious crab dip.
The first 2 recipes are from the cookbook Good Friends Great Taste. The thrid recipe is from my head.
Spinach & Artichoke Dip
2 (10 oz) packages frozen spinach
1 (14 oz) can artichokes in water, chopped and drained
1 tbl fresh jalapeno, seeded and chopped
2 cloves minced garlic
¼ cup minced onion
2 cups Monterey Jack cheese, grated
1 (8 oz) pkg cream cheese – room temp
1 cup freshly grated parmesan
1 tsp Tabasco
½ tsp creole seasoning
1 cup half & half
½ cup mayo
Squeeze water out of spinach, mix with all other ingredients, bake at 350 degrees for about 30 minutes or until bubbly. Serve with tortilla chips and a side of my homemade salsa! (You can also serve with crackers if you would like.)
Crab Stuffed Mushrooms
1 ½ lbs medium to large fresh mushrooms
5 tbl butter, divided
½ cup chopped onion
1 garlic clove, minced
½ cup bread crumbs
¼ cup chopped parsley
2 tbl dry sherry
½ tsp Worcestershire
½ tsp salt
¼ tsp cayenne pepper
¼ cup mayo
3 tbl freshly grated parm cheese
8 oz fresh lump crab meat
Creole seasoning
Remove and chop mushroom stems and set aside. Melt 3 tbl butter in a large skillet. Add chopped mushroom stems, onion & garlic. Sauté 3-5 minutes or till tender. Stir in bread crumbs and next 7 ingredients until well blended; gently stir in crabmeat. Spoon crab mixture evenly into mushroom caps and place on cookie sheet. Drizzle with remaining 2 tbl butter. Sprinkle lightly with creole seasoning. Bake at 350 degrees F for 20 minutes.
Super Easy Crab Dip
1 (8oz) package for cream cheese
8oz fresh lump crab meat
Creole seasoning
Mix cream cheese and crab meat together, sprinkle the top with creole seasoning, bake at 350 degrees F for 20-25 minutes or until bubbly.
Serve with your favorite crackers
Thanks to all who helps us sing! (God knows we needed all the help we could get! :)
I took the family and a few friends and Flat Stanley (to find out more on Flat Stanley, click the Flat Stanley tab to the left of your screen) to the fish market this past week.
This is what we had for dinner that night:
Oysters on the half shell, served with lemon wedges, horseradish sauce, and I forgot to put out the tabasco. It doesn't matter; they were the best oysters we have ever had.
We also had muscles steamed in RAO's Arrabbiata sauce served with crusty garlic bread to soak up the sauce.
I grilled the salmon and made a lime-garlic butter for the sauce. Hubby LOVED this sauce.
1 large garlic clove, chopped
1/4 cup fresh lime juice
1 teaspoon salt
1/2 teaspoon black pepper
1 stick (1/2 cup) unsalted butter, melted
Purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.
Many years ago I visited my friend Randy when she lived in Florida; while we were there they made a fisherman's stew for dinner one night. Well, I must tell you, I have not been able to get that stew out of my head. So, now that we live by this fabulous fish market, I had to try to recreate the stew that has been ingrained in my mind for so many years. This is what I came up with. Everyone in our house loved this dish!
This recipe is adapted from a recipe from Good Housekeeping.
1 TBL olive oil
1 medium red pepper, finely chopped
1 medium red onion, finely chopped
3-4 cloves garlic, ran through a garlic press
A few shakes of crushed red pepper (if you like more spice add more – I did)
1 bottle good dry white wine, reserve ½ cup for the stew
2 cans 14.5 oz diced tomatoes
Salt to taste
Halibut, I used a whole, small halibut, maybe 2 pounds worth
1 pound mussels (scrubbed and beards removed)
1 pound shrimp
½ pound oysters (shucked)
½ pound clams (shucked)
¼ cup fresh chopped basil
Pour yourself a glass of the white wine.
In a nonstick 5-6 quart pot, heat oil over medium-high heat until very hot. Add chopped peppers and onion and cook 6-8 minutes or till tender, stirring occasionally. Add garlic and crushed red pepper, cook 1 more minute stirring. Add ½ cup wine and heat to boiling, boil 2 minutes.
Stir in tomatoes, salt and ½ cup water; heat to boiling over medium-high heat. Add all your seafood, reduce heat to medium-low and simmer covered 8-9 minutes or until your shrimp have turned pink throughout and your mussels shells are open. Remove from heat, sprinkle with fresh basil and serve immediately. (I like to put the stew in a bowl, and then add the basil to individual bowls)
Pour yourself another glass of wine.
Serve with big crusty bread.
This is what I made with the chum chi I bought at the fish market. I have made this before and we loved it. This time it was even better because my fish was so fresh! I got this recipe from my good pal Tyler Florence, it is in his cookbook Eat This Book. It is a great cookbook, I suggest you buy it. Maybe if I sell enough of them Tyler will come over and cook for me.
Pan-Seared Tuna with Avocado
Extra-virgin olive oil
4 (6 oz) blocks of sushi-quality tuna
Kosher salt & fresh ground black pepper
1 recipe Ginger-soy vinaigrette (recipe follows)
2 ripe avocados, halved, pitted, peeled and sliced
Place a large skillet over med-high heat, and coat with 2 counts of olive oil. Season tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour half of the vinaigrette into the pan to coat the fish. Remove the fish to plates and serve with the sliced avocado and the remaining vinaigrette drizzled on everything.
Ginger Soy Vinaigrette
1 bunch cilantro, finely chopped
1 jalapeno sliced
1 tsp minced fresh ginger
1 garlic clove, minced
Juice of 4 limes
¼ cup low-sodium soy sauce
¼ tsp sugar
¼ cup extra-virgin olive oil
Kosher salt and fresh ground black pepper
Mix all together until well blended.
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