Ingredients
- 3 navel oranges
- 1/2 Napa cabbage, thinly sliced (about 6 cups)
- 1/2 cup thinly sliced red onion
- 2 tbsp. olive oil
- 3 tsp. cider vinegar
- 2 lbs. sea scallops
- 4 tbsp. butter
- 1 clove garlic, finely chopped
- 1 tbsp. finely chopped Scallion
Directions
Zest the oranges. Cut off the peel to remove the pith and outer membrane.
Working over a large bowl, cut between the membranes to release the segments into the bowl;
squeeze the juice from the membranes into the bowl. Add the cabbage, onion, 1 tbsp. oil
and 1 tsp. vinegar. Season the salad with salt and pepper and toss to coat.
Season the scallops. In a large skillet, melt 1 tbsp. butter over medium-high heat. Working in two batches, cook the scallops, turning once, until browned and just opaque in the center;5 to 6 minutes. Transfer the scallops to a plate.
Reduce the heat to medium-low and add the remaining 1 tbsp. oil. Add the garlic and cook, stirring;
until starting to brown; about 1 minute. Add the remaining 2 tsp. vinegar; stir 10 seconds. Off heat,
add the orange zest, the remaining 3 tbsp. butter and the scallion; stir until the butter melts. Return to the heat, add the scallops and toss quickly to coat: season.
Serve with the salad.
Contributed to Food&Wine by Grace Parisi
INGREDIENTS
- 1 cup walnut halves (4 ounces)
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup plus 2 tablespoons sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup fat-free plain Greek yogurt
- 1 cup coarsely grated zucchini (from about 1 medium zucchini)
HOW TO MAKE THIS RECIPE
Preheat the oven to 325°. Butter and flour a 9-by-4 1/2-inch metal loaf pan. Spread the walnut halves in a pie plate and toast them for about 8 minutes, until they are fragrant. Transfer the toasted walnuts to a cutting board and coarsely chop them, then freeze for 5 minutes to cool.
In a large bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, mix the sugar with the eggs, vegetable oil and fat-free yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.
MAKE AHEAD
The zucchini loaf can be wrapped tightly in plastic and kept at room temperature for up to 4 days, or frozen in plastic and foil for up to 1 month.
Recipe courtesy of Ina Garten
Ingredients
2 tablespoons good olive oil
4 ounces good bacon or pancetta. diced
1 (3 to 4-pound) chicken, cut in 8ths
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
1/2 bottle (375 ml) good dry red wine such as Burgundy
1 cup good chicken stock
10 fresh thyme sprigs
2 tablespoons unsalted butter, at room temperature, divided
1 1/2 tablespoons all-purpose flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced
Directions
Preheat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. Add the bacon
and cook over medium heat for 8 to 10 minutes, until
lightly browned. Remove the bacon to a plate with a
slotted spoon.
Meanwhile, lay the chicken out on paper towels and pat
dry. Liberally sprinkle the chicken on both sides with salt
and pepper. When the bacon is removed, brown the
chicken pieces in batches in a single layer for about 5
minutes. turning to brown evenly. Remove the chicken to
the plate with the bacon and continue to brown until all the
chicken is done. Set aside.
Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon
pepper to the pan and cook over medium heat for 10 to 12
Minutes, stirring occasionally, until the onions are lightly
browned. Add the garlic and cook for 1 more minute. Add
the Cognac and put the bacon, chicken. and any juices
that collected on the plate into the pot. Add the wine,
chicken stock, and thyme and bring to a simmer. Cover
the pot with a tight fitting lid and place in the oven for 30
to 40 minutes, until the chicken is just not pink. Remove
from the oven and place on top of the stove.
Mash 1 tablespoon of butter and the flour together and stir
into the stew. Add the frozen onions. In a medium sauté
pan, add the remaining 1 tablespoon of butter and cook
the mushrooms over medium-low heat for 5 to 10
minutes, until browned, add to the stew. Bring the stew to
a simmer and cook for another 10 minutes. Season to
taste. Serve hot.
Marinated Pork Chops with Mango Lime Salsa
3 to 4 lbs bone-in pork chops
3 tblsp olive oil
Juice from a fresh lemon (about 2 tblsp)
1 tblsp fresh parsley
1 1/2 tsp Kosher salt
1 tsp black pepper
1/2 tsp sugar
1 tbslp red wine vinegar
1 shallot, chopped
2 tsp fresh rosemary, chopped
In a bowl, combine the olive oil, lemon juice, parsley, salt, pepper, sugar, vinegar, shallot and rosemary.
Place the pork chops in large zipper plastic bag. Add the dressing, seal the bag closed, shake the bag gently to coat the pork chops and place in the refrigerator to marinate. Leave overnight or for several hours, occasionally turning the bag over to distribute the marinade.
Heat a grill to medium high and place the pork chops on the grill. Cook on each side for about 5 to 7 minutes, until the pork starts to brown. Cook until the internal temperature reaches 145 degrees.
Mango Lime Salsa
1 cup chopped mango
2 tsp olive oil
1 tblsp fresh lime juice
2 tsp chopped fresh parsley
2 tsp chopped fresh chive or green onion
1/8 to 1/4 tsp chipotle seasoning
Combine all ingredients in a bowl. Serve as a garnish with marinated pork chops. – See more at: http://www.unionleader.com/article/20160413/NEWHAMPSHIRE0708/160419685/-1/newhampshire07#sthash.ZfQcyGzu.dpuf
4 ounces vermicelli rice noodles
3/4 cup panko breadcrumbs
1 teaspoon lime zest. plus 3 tablespoons juice
1/3 cup unsweetened shredded coconut
2 large eggs, room temperature
Coarse salt and freshly ground pepper
1 pound large shrimp, peeled (tall segments left attached)
and deveined, potted dry
1 head romaine lettuce, shredded (about 8 cups)
5 radishes, thinly sliced
1 Fresno or jalapeño chile, thinly sliced
1/4 cup hot-pepper jelly or mango chutney, warmed
1 avocado, pitted. peeled, and thinly sliced
- Preheat broiler with rack 6 inches from heating element. Cover
noodles with boiling water in a bowl; let stand 10 minutes.
- Combine panko, lime zest, and coconut in another bowl. In a
third bowl, beat eggs; season eggs and panko with salt and pep-
per. Dip shrimp in eggs, then panko; press to adhere. Place on a
rimmed baking sheet. Rinse noodles under cold water; drain. Toss
with lime juice, romaine, radishes, chile, and jelly. Season with salt
and pepper. Broil shrimp 2 minutes, Flip; broil until browned in
Places,2 to 3 minutes more. Serve over salad with avocado.
Recipe from http://www.downeastdayboat.com:
Lemony Maine scallop pasta
One pound Downeast Dayboat Scallops
6 garlic cloves, minced, grated or pressed
2 lemons, zested and juiced, divided
5 – 6 tablespoons olive oil
1 tsp red pepper flakes
sea salt or kosher salt and freshly ground black pepper to taste (healthy pinch to 1/4 tsp)
one half of a small onion, sliced
1/2 to 2/3 cup white wine
one pound thin linguini
1/4 to 1/2 cup chopped fresh parsley leaves
optional garnish:
2 tbs butter
grated parmesan
Remove the “sweetmeats” (small, slightly tougher muscle on the side of the scallop) from scallops and set aside.
In a bowl combine scallops with garlic, zest of 1 lemon and juice of 1 lemon, olive oil, red pepper flakes, and salt and pepper to taste.
Meanwhile make a quick sweetmeat stock: Place sweetmeats and onion in a small pot. Cover with water and bring to a boil over high heat. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard sweetmeats (or give to your cat) and onion.
Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the pasta and cook until just tender, 2 minutes less than instructed on the package. Drain and set aside.
Heat a skillet over high heat. If you have a very large pan you can cook all the scallops at once, but most will need to cook in two batches. DO NOT CROWD THE PAN: there should be ample room around each scallop so it sears rather than steaming. Remove scallops from marinade, reserving marinade. Add scallops to the skillet and sear until they start to caramelize, 2 minutes or so per side depending on size. If cooking in batches remove scallops to a plate and tent with foil. Cook second batch and add to plate with first batch. Pour reserved marinade into pan and cook over medium heat for a few minutes, then add sweetmeat stock and wine. Continue to cook until sauce reduces by half. Add parsley, zest and juice of remaining lemon, stir to combine. Add butter if using. Adjust seasoning with salt and pepper, to taste. Add pasta, cook for several minutes to absorb sauce. Finally, add scallops and toss to combine. Pour into a serving bowl and serve immediately, garnishing with parmesan if desired.
Adapted from a recipe for lemony shrimp scampi by Food Network’s Melissa D’Arabian.
Ingredients
2 tablespoons butter 30 mL
2 tablespoons olive oil 30 mL
4 oz double smoked bacon, diced 125 g
1 cup diced celery 250 mL
cup diced white onion 125 mL
1 tablespoon minced garlic 15 mL
2 pounds mixed seafood (diced salmon, halibut, 1 kg scallops, or lobster meat, small shrimp, baby clams)
3 Yukon gold potatoes, diced with skins on 3 (1 lb/500 g)
1 cup white wine 250 mL
juice of 1 lemon
8 cups 35 % whipping Cream 2 L
6 tbsp chopped chives 90 mL
Pinch chili flakes
Pinch Salt and pepper
Directions
- In a large pot, heat butter and oil over medium-high heat: stir in bacon, celery, onion and garlic: cook stirring, for 3 to 5 minutes or until onions are soft. Add seafood and potatoes: cook stirring for 2 minutes. Stir in wine and lemon juice: bring to boil, reduce heat and simmer 10 minutes or until reduced by three quarters.
- Add cream: bring to boil, reduce heat and simmer, stirring occasionally for about 30 minutes or until potatoes are soft and soup has thickened slightly. Stir in chives, chili flakes and season with salt and pepper.
Preparation time: 20 minutes Cooking time: about 1 hr. 15 minutes Yield: Serves 12
Mexican Lasagna
Ingredients
2 onions, peeled and chopped
3 cloves garlic, peeled and minced
1 tablespoon olive oil
Two 15-ounce cans pinto beans, drained and rinsed
One 4 ounce can green chilies
Two 15-ounce cans chili-style or fire-coasted tomatoes
1 to 2 tablespoons chili powder (or to taste)
1 tablespoon cumin (or to taste)
8 corn tortillas
2 cups low-fat shredded Mexican-style cheese
Directions
I. In a large frying pan, sauté the onions and garlic for a few
minutes in the olive oil. Add the beans, chilies, tomatoes, chili
powder and cumin. Simmer for 20 minutes, stirring occasionally.
2. Preheat the oven to 350 F.
3. Spread one-third of the bean mixture in a 9 x 13-inch baking
dish. Top with 4 of the tortillas and 1 cup of the cheese. Top
with half of the remaining bean mixture, the remaining
4 tortillas and the remaining 1 cup of cheese. Top with the
remaining bean mixture.
4. Cover with foil and bake about 35 minutes.
1½ tablespoons good olive oil
1½ tablespoons unsalted butter
3 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped fennel
1½ cups Arborio rice
2/3 cup dry white wine
4 to 5 cups simmering chicken stock, preferably homemade
1 pound thin asparagus
10 ounces frozen peas, defrosted, or 1½ cups shelled fresh peas
1 tablespoon freshly grated lemon zest (2 lemons)
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup mascarpone cheese, preferably Italian
½ cup freshly grated Parmesan cheese, plus extra for serving
3 tablespoons minced fresh chives, plus extra for serving
- Heat the olive oil and butter ii medium saucepan over medm.im
heat. Add the leeks and fennel and sauté for S to 7 minutes, until
tender. Add the rice and stir for a minute to coat with the vegetables,
oil and butter. Add the white wine and simmer over low heat,
stirring constantly, until most of the wine has been absorbed. Add
the chicken stock, 2 ladles at a time, stirring almost constantly and
waiting for the stock to be absorbed before adding more. This process
should take 25 to 30 minutes.
- Meanwhile, cut the asparagus diagonally In 1½-Inch lengths
and discard the tough ends. Blanch in boiling salted water for 4 to
5 minutes, until al dente. Drain and cool immediately in ice water
(If using fresh peas. blanch them in boiling water for a few minutes
until the starchiness is gone.)
- When the risotto has been cooking for15minutes, drain the asparagus
and add it to the risotto with the peas, lemon zest, 2 teaspoons salt and
1 teaspoon pepper. Continue cooking and adding stock stirring almost
constantly until the rice is tender but still firm.
- Whisk the lemon juice and mascarpone together in a small bowl,
When the risotto is done, turn off the heat and stir in the mascarpone
mixture plus the Parmesan cheese and chives. Set aside off the heat
for a few minutes, sprinkle with salt and pepper, and serve hot with a
sprinkling of chives and more Parmesan cheese.
Cook 1 cup orzo as the label directs. Drain, reserving ¼ cup cooking water. Toss the orzo and cooking water with 2 cups baby arugula, 1/4 cup each chopped sun-dried tomatoes
(not oil- packed) and parmesan, 2 tablespoons butter and
1 teaspoon lemon zest; season with salt and pepper.
