My fiance, Catie, loves scallops. If given the choice between some tender seared scallops and a rib eye, I think she would be hard pressed to choose. As a lawyer, she works pretty long days, and so I surprised her with dinner by combining her favorite flavors: tender, lush scallops with Thai flavors.
We had these as an appetizer with a steak dinner entree (hey, just cause I said she would choose one over the other, doesn’t mean I made her choose!), but the scallops were the real star. A balanced, controlled heat from the peppers, a lushness on the tongue from the butter, and a tangy acidity form the lime juice that brings all the flavors together made every bight scrumptious. So grab some seafood and enjoy this epic journey under the sea!
1 Thai chili, minced (to lower heat, seed the chili; you can also use a jalapeno to drastically drop the heat level without sacrificing flavor).
6 tbsp butter
4 tbsp fish sauce
4 tbsp soy sauce
1.5 teaspoon ginger, minced
1 teaspoon cardamom, ground
1 lime, zest and juice
1/2 tsp salt
Fresh mint, chopped
Put 2 tbsp vegetable oil into a large pan (just enough to coat) over medium high heat. While heating, pat the scallops as dry as possible with a paper towel on each side (this will help give a better sear). Cook the scallops approximately 3 minutes per side, making sure to flip only once, until cooked through and opaque. Remove from pan onto a paper towel to dry any excess oil and sprinkle with salt.
To the same pan, add the chili pepper and ginger, stirring frequently until fragrant, approximately 30 seconds.
Add the fish sauce and soy sauce, and, using a wooden spoon, scrap the pan of any browned bits on the pan.
Add the butter, cardamon, lime zest and juice along with a pinch of salt. Whisk and cook for a couple more minutes, making sure not to boil the butter (lower heat if required).
Plate scallops then spoon on some of the sauce on top. Garnish with fresh, chopped mint if desired.
Every Fourth of July, my family traditionally went all out. We would grill out in true Middle Eastern American fashion (think kabobs and chicken in lieu of burgers and brats), enjoy some fireworks, and then, of course, came dessert. As a kid, this was always the same: strawberry shortcake.
Despite its origins in the United Kingdom, America, in time, evolved this dessert into the quintessential American dish with its biscuit-like cake, fruity, jam-like sauce, and, the piece-de-resistance, the whipped cream. Like all traditions, though, mine changed this year. Being diagnosed with diabetes this past October meant re-thinking this classic and pulling the essential components of this dessert and lightening it up significantly.
Enter: the cake-less “shortcake.” Omitting the delicious biscuit reduces the carb and sugar count in this recipe significantly so that even the most health conscious among us can enjoy dessert. The best part? For those not worried about health issues, you can still go ahead and serve this variation on top of biscuits, pound cake, or sponge cakes so that everyone is happy!
Macerated Berries with Vanilla Whipped Cream
2 pints blueberries
2 pints strawberries, stem removed and hulled, sliced
2 tbsp sugar
Zest and juice of 1 lime
pinch of salt
1 tablespoon vanilla + 1 teaspoon
1 pint heavy whipping cream
In a large bowl, combine the blueberries, strawberries, sugar, zest and juice of the lime, a pinch of salt, and 1 tablespoon of vanilla. Stir gently until everything is coated. Cover with plastic wrap and refrigerate at least 1 hour and up to overnight.
Place the whipped cream and vanilla in the bowl of a stand mixer. Mix on high until stiff peaks. If desired, add some powdered sugar to make a sweeter whipped cream. We purposely did not do this as we felt the berries were sweet enough!
When ready to assemble, in a bowl, place a generous serving of the fruit mixture with a dollop of the whipped cream. In the alternative, serve on top of a shortcake or biscuit!
Hi, everyone! I know it’s been a long time since my last post. In October, I was diagnoised with diabetes. As a result, in the last few months, I had to focus on my health. I appreciate everyone’s support during this time, and while I am not entirely out of the woods, I am on the path next to the exit after losing 40 pounds from changing my food intake.
To that end, we’ve developed our new direction. We will journey into the depths of the deepest caverns of how to maintain the flavors that we love in comfort foods, while also making the dishes a bit lighter and healthier to enjoy!
We hope you’ll stick with us in this new direction and join us on this adventure! Today, as our launch post, we’ve developed a lighter take on a taco salad, and we are introducing our first video! So grab your spatula, and join us in our new beginnings!
Chicken Taco Salad
1 boneless, skinless chicken breast
1 tbsp cumin
1 tsp paprika
2 tsp chili powder
¼ tsp cayenne pepper
¼ tsp salt
2 cups shredded romaine lettuce
1 cup baby spinach
½ small red onion, sliced into half moons
2 scallions, sliced, omitting white parts
2 limes, juice and zest
6 tablespoons extra virgin olive oil
Preheat oven to 350 degrees Fahrenheit.
Combine the vegetable oil, cumin, paprika, chili powder, cayenne pepper, and salt into a small bowl and mix into a paste. Coat the chicken with the paste and let marinate while the oven is heating or up to overnight (in the fridge if not making right away).
Bake in the oven until the chicken reaches an internal temperature of 165 degrees Fahrenheit, approximately 30 to 35 minutes. Use a thermometer to verify internal temperature.
Take the cooked chicken out of the oven and let rest on a cutting board. Meanwhile, in a large bowl, combine all the vegetables and toss to incorporate them well. In a mason jar, combine the lime juice, zest, salt and pepper to taste, and the extra virgin olive oil. Cover the jar and shake well until the vinaigrette has come together.
Slice the chicken and add to the salad bowl. Dress the salad with the dressing – leftover dressing may be stored in the fridge. Serve and enjoy!