Rosey Harissa Chicken

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Susan Spungen is a name you might not recognize, although she’s been everywhere. She published her 3rd book, Open Kitchen, in 2020. It’s a cookbook of “inspired food for casual gatherings.” That’s exactly what I enjoy!

So, if you aren’t aware of who Ms. Spungen is, here is Amazon’s summary of her accomplishments:
Susan Spungen is a cook, food stylist, recipe developer, and cookbook author. She was the Founding Food Editor at Martha Stewart Living Omnimedia from its inception until 2003. She was the Culinary Consultant and Food Stylist on the feature films Julie & Julia, It’s Complicated, and Eat, Pray, Love. She is the author of Recipes: A Collection for the Modern Cook, What’s a Hostess to Do?, and Strawberries (A Short Stack Edition) and co-author of the best-selling Martha Stewart’s Hors d’Oeuvres Handbook.

The recipes in this cookbook are good. I bookmarked 15, which is a lot for me. They’re definitely inspired, and not fussy or over-the-top. The recipe I chose to make first is Rosey Harissa Chicken, which is a whole chicken marinated overnight in kefir and harissa. Then the chicken is roasted, and sprinkled with Rosey Harissa. After carving the chicken, you throw rose petals over the top!

There are many ways to buy harissa, both in paste form and powdered. You can also make harissa easily yourself.

Below are ground harissa, and the recommended brand of rosey harissa, which contains rose petals!

Rosey Harissa Chicken
serves 4

1 1/2 tablespoons plus 1 teaspoon salt
2 teaspoons freshly ground black pepper
1 – 4-5 pound chicken
3/4 cup kefir
1/4 cup fresh lemon juice
4 garlic cloves, grated
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
3 tablespoons harissa, plus more to taste
2 large or 4 small shallots, cut in half with skin on
1 head of garlic
1/2 lemon
3 to 4 sprigs fresh thyme
1 1/2 tablespoons New York Shuk-brand Rosey Harissa
Dried edible rose petals, optional

Combine 1 1/2 tablespoons of the salt and the pepper in a small bowl. Place the chicken in a wide, shallow work bowl and season it inside and out with the mixture. Separate the skin from the breast.

In a separate bowl, combine the kefir, lemon juice, grated garlic, the remaining 1 teaspoon salt, they thyme, and plain harissa. Place the chicken in a 1-gallon plastic bag. Pour the mixture over the chicken and use a rubber spatula to help coat the chicken all over, inside and out, with the mixture.

Push some of the marinade under the skin. Squeeze as much of the air out of the bag as possible. Refrigerate for at least 8 hours and up to 24 hours, turning occasionally.

Preheat the oven to 400 degrees F.

Scatter the shallots in a small roasting pan or other heavy 9 x 13″ pan. Remove the chicken from the marinade and let the excess coating drip off, leaving a thin coating, and put it in the pan. Cut off the top third of the garlic head. Put the large part face down in the pan and the small part in the cavity. Put the lemon half cut=side down in the pan. Sprinkle the thyme sprigs on top. Add 1/4 cup water to the pan.

Roast the chicken for 45 minutes, then reduce the oven temperature to 350 degrees F.

Sprinkle the chicken with the Rosey Harissa and start basting with whatever juices have collected in the pan and in the cavity.

Roast, basting every 15 minutes or so and adding 1/4 cup water if the pan looks dry, until the leg feels very loose when jiggled, 1 hour and 30 minutes to 1 hour and 45 minutes. (I only did 1 hour and 30 minutes, for fear of overcooking.) The idea is to let it dry a little so the flavors and juices caramelize but do not burn. Always add 1/4 cup water before it starts to burn.

Transfer the chicken to a carving board to rest. Squeeze the lemon and garlic into the pan juices and mash the shallots with a fork. Strain the juices through a mesh sieve, pressing hard on the solids to extract all the juice.

Spoon off some of the grease, if needed. Whisk in extra harissa if you want extra heat.

Pour the jus on a platter. Carve the chicken and arrange it on the platter to soak up the sauce but maintain crispy skin.

As you can see I put the delicious jus in a small bowl. It definitely needed to be de-greased.

Crush the rose petals over the top of the chicken, if using.

I enjoyed dipping the chicken in the jus.

So, this was a fun recipe. I love harissa, and the kefir bath worked similarly to buttermilk. The basting was fun, but it’s really only for the skin. The chicken, not surprisingly, was on the dry side. But mostly I really didn’t enjoy eating rose petals. So I won’t be making this chicken again unless I cook it like I would normally roast a chicken. And omit the rose petals!

But it was all a great experience.

Esquites

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Elote is the Mexican name for grilled corn on the cob that is coated in spices and cheese. Esquites is everything from the cob removed and served basically as a corn salad. These salad recipes are also called Mexican street corn salad.

I’ve never gone crazy with the whole elote idea, mostly because it’s messy to eat that way. However, with the corn removed from the cob, other yummy ingredients added, plus a zingy dressing? I’ll eat that with a spoon!

The two recipes I printed a while back and saved, are from two of my favorite blogs – Tricia’s Saving Room for Dessert and Laura’s Hummingbird Thyme. I decided to fuse the two and see what happened!

Mexican Street Corn Salad

Salad:
6 firm corn cobs in their husks
2 tablespoons olive oil
1 purple onion, finely chopped
2 small red bell peppers, finely chopped
A dozen or so green onions, thinly sliced
8 ounces feta cheese

Dressing:
1/3 cup good mayonnaise
1/3 cup sour cream
1/4 cup fresh lime juice
2 small cloves garlic, minced
1 teaspoon sweet paprika
1/2 teaspoon chili powder
1/2 teaspoon chipotle chile powder
1 teaspoon salt

For serving:
Extra crumbled Mexican cheese or feta
Freshly chopped cilantro
Cayenne pepper flakes

Begin by “cooking” the corn cobs in the microwave. Wrap the cobs in a dish towel, and cook on high for 8 minutes. Let them cool in the microwave first for about 5 minutes, then remove them from the microwave.

When the corn cobs have cooled down, remove the husks and silk. With this microwave technique, they come off really easily. Roll the cobs in oil poured onto a flat surface like a jelly roll pan, to get the corn completely coated.

Using your gas stove top, grill the corn, just as you would roast chile peppers, until some of the corn is charred. Continue until all six have been grilled. Set pan aside to let the corn cool further.

Make the dressing by combining all of the ingredients in a blender jar; set aside at room temperature. Refrigerate if not using right away.

Cut the corn off of the cobs, break them into smaller pieces and place The corn in a large serving bowl.

Add the onion, red bell peppers, green onions, and toss together well.

Add the dressing and stir. You might not want to add the whole amount if you’re not into heavy dressings.

To serve, sprinkle the salad with more cheese if desired, and cilantro, and offer cayenne pepper flakes for those who like spicy!

Cotija cheese is a popular crumbly Mexican cheese, but I find it too salty. If you like it, definitely use it, or use feta cheese.

The salad is mostly about the corn, but you could always include an avocado and/or tomatoes in the salad. And, you could also add white or black beans.

The basic salad ingredients can be tossed together ahead of time, but only add the onions right before serving.

If you want more smokiness, use a smoky paprika, and up the chipotle powder a bit.

note: If you want the corn to look more yellow, skip the grilling part.

Saltado with Shrimp

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Where I live, in a town of 50,000, there is no “fine” dining. There are three restaurants my husband and I go to (I can’t even say frequent) when I want a break from cooking. Sadly, we maintain low expectations. Otherwise, we’d be terribly disappointed, instead of just able to laugh things off.

It’s not only the lack of quality and consistency of the food, but the terrible menus (this problem is not limited to my town) and the crazy bad service.

The only exception is Mexican restaurants. Thank god for these. There are quite a few, and we have our favorites, but it took years for them to reach the quality they are today. I can’t count how many times we experienced rancid chips or stale chips, overcooked chicken, bad salsa, etc. And why serve queso that’s “free” but tastes like dish water?

Anyway, we are now enjoying happier times when it comes to local Mexican restaurants. My favorite is one with a salsa bar. My husband’s favorite serves decent tasting salsa, but it’s served ice cold, and I’m constantly removing tomato peels from my mouth, which drives me crazy. But my husband loves their quesadillas.

We were at this restaurant recently when I spotted a menu item called Saltado, which could be chicken, beef, or shrimp. I was served this lovely plate of food, after choosing shrimp version.

What I loved about this dish was that the shrimp were perfectly cooked, and it was fresh and light. This isn’t typical with Mexican food in Oklahoma, being that we’re so close to Texas. But this Saltado could have been served at a Mexican restaurant in Malibu.

It turns out that Saltado originates from Peru, but when I read about it, it was really nothing like what I was served, so I’m not going to get into it. Like the fact that’s it’s more of a Chinese stir fry with beef, vegetables, and French fries. What? Maybe I shouldn’t google.

So here is my rendition of Saltado.

Saltado with Shrimp

2 tablespoons olive oil
1 onion, chopped
1 red bell pepper, finely chopped
2 poblano chile peppers, finely chopped
1 pint cherry tomatoes, sliced in half
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
2 tablespoons of oil
1 1/2 pounds raw shrimp, cleaned, peeled
Tajin seasoning or your favorite seasoning salt
Chopped cilantro

For serving:
Street-sized flour tortillas
Guacamole
Sour cream
Refried beans

In a large skillet, heat the oil over high heat. Add the onion and peppers and toss them around until there’s a bit of caramelization, then turn down the heat and sauté for 8-10 minutes, or until the vegetables are soft. Add the tomatoes and seasoning, and cook gently until there’s no liquid in the skillet.

Once the vegetables are “dry” place them on a serving platter. Cover lightly with foil to keep warm and set aside.

Heat the same skillet, dried out with paper towels if necessary, with the oil. Over medium heat, sauté the shrimp just until they’re pink and opaque. Season them generously with Tajin Seasoning. Place the shrimp over the vegetables.

Sprinkle the chopped cilantro over the top, if desired, and serve immediately.

Offer warm tortillas and bowls of guacamole, sour cream, and pico de gaillo or salsa. If you have (crazy) people eating who don’t like cilantro, serve it separately in a bowl as well.

If you prefer, roast the poblano peppers first, then peel, remove seeds, and chop. You won’t need to sauté them with the onions.

I also served refried beans heated with some cheese. At the restaurant they serve both beans and rice.


And, this mixture works really well for making shrimp tacos!

Tarragon-Marinated Vegetables

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This is a recipe I jotted down decades ago, but it somehow got lost, which isn’t what typically happens considering my extreme organizational skills. I’m not Marie Whatshername, but I do know where my recipes are and how to keep track of them. Or so I thought…

A while back I decided to make marinated vegetables as part of an hors d’oeuvres spread for family, after remembering this old recipe. It was February, and all I could find were basic vegetables – broccoli, carrots, cauliflower, and red bell peppers. Everyone loved them.

It’s very easy to marinate vegetables. Use what’s in season, of course, raw or par-boiled if necessary, and then marinate them. I use a mixture of tarragon vinegar and white balsamic. Tarragon isn’t my favorite herb, but it adds a wonderful sweetness to the vegetables.

You could of course add fresh tarragon to infuse a vinegar, but my tarragon hadn’t really thrived yet.

The marinade is basically a vinaigrette, but with more oil than vinegar, because the vegetables shouldn’t be “pickled.” Plus a little sugar is added.

The veggies are great served with bread, butter, cheese, charcuterie… just about anything. And, they’re healthy!

Tarragon White Balsamic Vinaigrette

1 1/2 cups extra virgin olive oil
1/2 cup tarragon vinegar, strained if necessary
1/2 cup white balsamic
1 tablespoon sugar, or more if you prefer
1 teaspoon salt
4-5 cloves garlic, germ removed if necessary, smashed

Add the above ingredients to a jar with a tight lid. Shake well, then refrigerate for at least a day to let the flavors mingle.

See the tarragon in the tarragon vinegar?

The next step is to prepare the veggies. They all work, but some need to be cooked, like potatoes and beets, and some can be blanched, like asparagus and cauliflower. I prefer the carrots and cucumbers raw.

Cut lengths of vegetables like celery, red chard stems, and carrots, but think about using bell peppers in ring shapes. Then place the prepped veggies in bags and add the vinaigrette. Refrigerate.

Give them at least 24 hours to marinate. About 2 hours before you want to serve them, remove the bags from the refrigerator and let the marinade warm a bit.

Then have fun. Arrange anyway you want. You can use bowls for the baby potatoes and pickled onions (which I had prepared sous vide on a previous day), and glasses for longer vegetables like celery, cucumbers, and carrots.

I’m no stylist, but it’s hard to mess up when the vegetables are so pretty. I especially love purple cauliflower and carrot varieties.

I threw some whole grape tomatoes on the platter for some color.

But seriously, if all you have are basic vegetables, trust me, they are also delicious. You don’t have to get fancy at Sprouts, like I did!

Shrimp Feta à la Neil

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This is a recipe I’ve had for years, and know I made it at least twice. Making a recipe more than once for me is a rarity, even more so in the early cooking years because there was always another recipe to make, another technique to learn. And more to taste.

We loved this dish, my husband and myself. Pasta with shrimp, ricotta, vegetables, red sauce, and cheese. Yes, this was before I learned that one doesn’t combine seafood and cheese. Well, in this case I don’t care what the “rule” is, cause this is fabulous.

According to the writing on the taped-up magazine cutouts, this recipe was from Better Homes and Gardens, October 1984. I tried to find it online, which I thought would be easy with its name, but no. However, there are many variations of this recipe, so I guess a lot of folks, including those from NY Times cooking, have ignored the seafood-no-cheese rule as well.

Obviously I loved the recipe because I gave it four stars. I just wish I could find out who Neil is. Or was. I doubled the recipe, because it’s that good.

Shrimp Feta à la Neil
printable recipe below

12 ounces fresh shrimp, peeled, cleaned
6 ounces linguine
1 beaten egg
1/2 cup ricotta
1/4 cup snipped parsley
1/8 teaspoon salt
Dash black pepper
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
1 1/2 teaspoons dried basil
4 ounces sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 ripe tomato, seeded, chopped
1 teaspoon salt
1 tablespoon water
2 teaspoons cornstarch
1/2 cup tomato sauce
1/2 cup shredded mozzarella
1/2 cup crumbled feta
Cayenne pepper flakes, optional

Rinse shrimp and place on paper towels to dry.

Cook pasta according to package directions; drain.

Combine the egg and ricotta; Stir in the parsley, salt, and pepper. Toss the warm pasta with the ricotta mixture. Turn into a greased 9” pie plate; press onto bottom and up sides to form a “crust.” Set aside.

In a 10” skillet, heat the oil and butter. Add the garlic and basil and cook for 30 seconds. Add the mushrooms, onion, and red bell pepper. Cook over medium-high heat for 4-5 minutes more till vegetables are just tender, stirring occasionally.

Add the shrimp, chopped tomato, and salt. Cook over medium heat for 4-5 minutes or till shrimp is just done, stirring occasionally.

Combine the water and cornstarch; add to shrimp mixture. Cook and stir till thickened and bubbly.

Turn the shrimp mixture into the pasta crust; spoon tomato sauce atop. Bake in 350 degree oven for 20 minutes.

Sprinkle the mozzarella and feta on top.

Bake 5 more minutes or until cheeses melt.

Let sit for about 10 minutes before serving.

I sprinkled the dish with cayenne pepper flakes.

If you’re making this in the summer, you can always add some basil chiffonade. I just thew a few little leaves on. The dish is quite messy as it is.

In the future, I might add the cheeses, or at least the grated mozzarella to the pasta and ricotta mixture, because the melted cheese on the shrimp hides them.

And speaking of the pasta with the ricotta mixture – divine.

I will definitely be making this dish again, maybe with a few tweaks.

 

 

Croissants Breakfast Boats

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happen to love Instagram, and I follow Cheesy, which probably isn’t surprising to those who know me well. Cheesy posts just that – photos of cheesiness!

And, one day I saw these – hollowed out croissants, baked with eggs, cheese, and bacon! At least I’m assuming that’s how they were prepared. I searched online and saw many similar recipes, but never found this photo.

Aren’t these boats beautiful? During the holidays, I typically have croissants on hand and save them for various purposes. To use as is, obviously, or for baked French toast or bread pudding. The Williams-Sonoma croissants are really nice to have on hand; you can bake one or a dozen at a time.

So here’s my version of croissants breakfast boats, and if anyone knows to whom to give credit for the photo of his/her boats, I’d appreciate it!

Croissants Breakfast Boats

4 baked croissants
1 small purple onion, finely chopped
1 red bell pepper, finely chopped
Drizzle of olive oil
Salt
Pepper
6 eggs at room temperature
3 tablespoons heavy cream
1/4 teaspoon salt
1/4 teaspoon white pepper
Prepared diced bacon
A few green onions, sliced
Feta cheese, crumbled
Slices of black olives (optional)
Slices of sun-dried tomatoes (optional)
Coarsely ground black pepper (optional)
Cayenne pepper flakes (optional)

Turn each croissant on its side and slice a “hat” off of the top. Discard the hats, then using your fingers, pick out the dough until you have a nice boat. Try not to make any holes!

Place the prepped croissants on a jelly roll pan and preheat the oven to a roast setting.

Place the onion and red bell pepper on another jelly roll pan, drizzle with oil, and generously add salt and pepper.

Roast the veggies in the oven until caramelized, about 15 minutes. Remove the veggies from the oven and let them cool. Change the oven temperature to 350 degrees.

Meanwhile, whisk together the eggs and cream with the salt and white pepper.

When you’re ready to bake the croissants boats, stir about 3/4 of the roasted veggies into the eggs and stir. Have all of the goodies prepped and ready.

Gently, using a ladle, pour the mixture into the croissants. The only reason I spilled was that I was pouring with my left hand so I could take a photo with my right!

Place in the oven and bake just until the eggs are firm, about 18 minutes; you don’t want rubbery eggs.

To serve, sprinkle with bacon, feta cheese, and chopped green onion, plus the leftover veggie mixture. Optionally, include the sun-dried tomatoes, olives, black pepper and cayenne pepper flakes. Or, keep them plain and offer the goodies on the side.

Instead of bacon you could use good ham or Prosciutto or sausage.

The options are endless for these breakfast boats!

The best part was finding out that I could pick up the breakfast boats and eat them like a sandwich!

But the prettiest these are is when you can see the beautiful yellow egg filling, so next time I might stir more of the goodies into the whisked eggs, and not worry about “toppings.”


And there will be a next time!

Summer Corn Dip

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I’m not a huge fan of Emeril Lagasse. It’s not that I don’t respect his accomplishments, which are vast. In fact, he’s one of the longest lasting tv chefs in the U.S. We just never clicked. I didn’t get the “night show” element of live music on his cooking show, and the “BAM” was way overdone. Just my opinion.

So I wasn’t completely thrilled when I received an Emeril cookbook as a gift. But when I opened the book, Prime Time Emeril, to a random page, it was to the recipe for Hot Corn Dip.

Not being from the Midwest, I haven’t always been a huge corn fan like some people. I mean, it’s really good with butter and salt – on the cob, of course. But corn dip???

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Well I made it, and it’s now one of my few repeat recipes I make in the summer. For this one recipe alone, I will always keep Prime Time Emeril, published in 2001.

So here is my version of Emeril Lagasse’s recipe for corn dip, from his cookbook. It’s especially fun to make when corn on the cob is 10 for $1.00! However keep in mind that to make it simpler, canned corn can also be used.

Hot and Cheesy Corn Dip

4 corn on the cobs
3 tablespoons butter
1 small onion, finely chopped
1 small red bell pepper, finely chopped
4 green onions, chopped
8 ounces cream cheese, at room temperature
8 ounces grated white cheddar or Monterey jack
1/2 teaspoon salt
Ground cayenne pepper, to taste

Remove the corn from the corn cobs using a knife, slicing vertically on four “sides” of the cob. Then break up the pieces of corn into individual kernels.

Cook the corn in boiling water for about 10 minutes; test it to make sure it is thoroughly cooked. Drain the corn in a colander, and set aside to cool.

Place the butter in a large saucepan and heat it over medium-high heat. Chop the onion, red bell pepper and green onions. Add the vegetables and sauté for approximately 5 minutes.

Then add the corn, the cream cheese and cubed or grated cheese, and allow the cheeses to completely melt into the vegetables.

Add the salt and cayenne, or sprinkle the cayenne on top of the dip when serving.

Serve the dip warm with good corn chips. I like the “scoopable” variety!

I’ve also used mayonnaise in this dip along with cream cheese. It just adds a depth of flavor.

Now to change things up. You can make a Southwestern version of this corn dip by adding chopped green chile peppers and cilantro, plus a little ground cumin.

I’ve also made this dip with crumbled chorizo. Yum. Italian sausage also works.

For a pescatarian option, add crab, some Old Bay, and top with chopped avocado!

Korean Coleslaw

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Often when I’m browsing online for recipes, I print one I like, save it, and keep the stack of recipes in my kitchen.

Which is silly, because I have boxes of recipes glued on cards stemming from my childhood, and even folders for saved recipes that are organized by the season and, of course, my cookbooks. I guess one can never have too many recipes.

So I was browsing through my recipe “stack,” and I saw the words “gochujang” and “coleslaw” together. What? There it was – a coleslaw, with a dressing containing Gochujang!!

I only recently discovered the Korean barbecue paste, and used it on pork tenderloin. What a wonderful flavor this paste imparts.

Turns out that the coleslaw recipe is from Abbe’s blog “This is How I Cook.” Not only does she have a great blog, she has the cutest dog, Geordie.

I made a few adjustments, mostly adding more gochujang to the coleslaw dressing.

Korean Coleslaw

1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup apple cider vinegar
3 tablespoons gochujang
1-2 tablespoons Sriracha
1 tablespoon agave

4 cups shredded cabbage, purple and white
1 red bell pepper, julienned
1 cup grated carrots
8 green onions, sliced
1 bunch cilantro, cleaned, chopped
Black sesame seeds, optional
Peanuts, optional

First prepare the gochujang dressing in a small blender jar and set aside.

Place the purple and white cabbages, red bell pepper, and carrots in a large bowl. Mix well.

Add the dressing and stir. Let sit for 1-2 hours to soften the cabbage slightly. Taste before continuing with the recipe.

Add the green onions and cilantro and mix together.

To serve, sprinkle the coleslaw with sesame seeds.

If I’d only used purple cabbage, I would have also used white sesame seeds.

Then add some peanuts.

If you want it spicier, add more Sriracha sauce and stir well, but you don’t want it to overpower the gochujang.

And for heaven’s sake, slice your own cabbage. Don’t buy those terrible bags of coleslaw!

It’s fresher and it’s cheaper!

This coleslaw was fantastic! It would be great with salmon or chicken on top as well. Thanks Abbe!

Scallops and Veggies

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This dish is easy and healthy, and a nice change from all of the heavy meals typically served during the holidays. It’s simply seared sea scallops on top of layers of vegetables. What could be better!! So, here’s the recipe.

Scallops and Veggies
Serves 2 hearty eaters, or 4

1 medium-sized spaghetti squash, baked
1 pound sea scallops, of uniform size
2 leeks, white part only
Olive oil
1 large purple onion, sliced
2 red bell peppers, sliced
1 teaspoon salt
Black pepper
Butter, for the scallops
Cayenne pepper flakes

Bake the squash using this recipe. Then, after it’s cooled down, use a fork and scrape out all of the strands of spaghetti squash onto a serving platter; keep it warm.

scal

Rinse the scallops, and place them on paper towels to dry off; set aside.

scall1

The next step is to clean the leeks. Leeks grow in soil, so they always contain dirt and silt that you need to avoid.

scall2

Slice the white ends cross-wise. Place them in a medium bowl and fill the bowl with water. Separate the rings of leeks so that any silt sinks to the bottom of the bowl. Then remove the leeks from the water and place them on paper towels to dry.

Using a large skillet or work, heat the oil over high heat, and add the red peppers and onion when it’s hot. Allow some caramelization, then reduce the heat slightly to cook the vegetables through. Add a little salt and pepper, then place them over the cooked spaghetti squash. Keep warm.

Add a couple more tablespoons of oil and using the same technique, caramelize and then cook the leeks. Add a little salt and pepper, then place the leeks over the red bell pepper and onions.

Switch to a clean, flat skillet to cook the scallops, which should be completely dry. Add about 1 tablespoon of oil, and 1 tablespoon of butter and heat over high heat. The butter will brown, which only adds flavor.

Sear half of the scallops in the oil and butter mixture, for at least one minute. Then turn them over using tongs and sear the other side. Make sure to also season them with salt and pepper, and even garlic pepper if you so desire.

Turn down the heat a little if you feel they’re not completely cook through. Place them on a plate, and continue with the remaining scallops.

When you’re ready to serve, make sure your vegetables are still warm, then top them with the scallops.
scallos

Serve from the platter, making sure every serving includes squash, peppers, onions, leeks, and scallops.

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I love cayenne pepper flakes on this dish, and you can also offer Sriracha for extra spiciness!

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I have also smothered the cooked scallops in chile paste before, and you could always create a sauce with a Thai curry paste for an alternative flavor profile.

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But even straight forward, with salt and pepper, the scallop on the vegetables, all cooked to perfection, creates a fabulous dish!

I served this dish with an Albariño, and it was a lovely combination.

note: I could imagine this dish with also lovely sausages or grilled shrimp!

Black Bean Salad

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Last week on the blog I cooked a pound of dried beans to show how easy and inexpensive it is to prepare beans. But I also wanted to show what you can do with a pot of beans, such as use the beans in other dishes.

It’s easy to use the beans in soups and stews and even pastas. I love the idea of stretching dishes, especially those heavy with protein, in order to make them healthier. But there are also so many other ways to use cooked beans.

Today I’m going to make a bean salad. This is not an exceptional or “gourmet” recipe; in fact, you can really change it up to make it your own. But it’s a hearty, healthy, satisfying salad. I must say that whenever I’ve taken a bean salad to parties, people go nuts over them. And they’re so simple!

So hopefully this is a dish that you’ve never thought of making before, and are willing to try it out! It’s definitely wonderful to take to a pot luck, and it can be made ahead of time.

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Plus, you can use many different kinds of vinaigrettes or citrus-based dressing with bean salads. I even posted a bean salad on the blog a while back using a home-made green goddess dressing. So the options are endless!

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Black Bean Salad

Black beans, no liquid included
Raw zucchini, chopped
Fresh cherry tomatoes, halved
Onion, finely chopped
Chile peppers, finely chopped
Fresh cilantro leaves
Dressing (see below)

Begin by placing cooked beans in a medium-sized bowl. Then begin adding what you want to the beans. I’ve listed what I used, but the fun thing about these bean salads, is that you can use what you like.

blsoup1

Continue to add the ingredients, then pour in the dressing and give everything a toss.

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I served my salad with some pickled jalapenos on the side, but you can offer anything you’d like.

blsall

And that’s it! Think about how you can make this salad your own with your favorite ingredients, like including avocado, corn, and bell peppers, for example. It all works, and it’s all wonderful!

Lemon Garlic Dressing

Juice of 1 lemon
Olive oil, about 1/3 cup
1 clove fresh garlic
1/2 teaspoon ground cumin
1/4 teaspoon oregano
Salt, to taste

Place everything in a blender jar and puree until smooth. If you don’t want a Southwestern-flavored dressing, omit the cumin and oregano.