Seared Scallops with Potato Mint Hash

 

After last week’s heavy frost, one of the only edible things left in our yard is mint.  And I have to say, not only does it look good, but it was amazing in these hash browns with seared scallops. Keeping it simple is a rule to cook by!

Wash and cut a large potato into quarter inch cubes, then sauté it along with a chopped onion over medium heat.  Generously salt and pepper and continue to cook until the potatoes are golden and lightly crisped, about ten minutes.

When the potatoes are finished, turn the burner down as low as it will go, then stir in a finely chopped handful of mint and let sit.

Heat another small pan over high heat, then dust your scallops on both sides with salt and pepper.  Lightly oil the pan, and set the scallops in flat side down.  After a minute or so, flip and sear the other side.  Serve immediately over your hash browns.

The scallop, potato, mint combo was prefect, but no doubt some chicken, beef, or a couple of fried eggs on top would have been pretty good too.

Spiced Lamb Pitas

 

These grilled pitas are as good at room temperature the next day as they are hot out of the skillet. And tzatziki makes for a great dipping sauce too if you happen to have some Greek yogurt and cucumber around.

When it comes to spicing the lamb, you could keep it as simple as some minced onion and garlic, or go a more flavorful route with some cumin, coriander, oregano, harissa, paprika, or cinnamon.  Fresh mint or parsley work well with any of these options, and salt and pepper are a must whichever way you go.

After working your spices into a pound of ground lamb, check your flavors by cooking off a pinch of the mixture in a hot pan.  Once you get it where you want it, gently slice open four pita breads half way around then use your hand to spread a quarter of the mixture evenly around the bottom half of each pita. If it rips a bit, no worries, once cooked it will hold together.

Add a small splash of olive oil to a hot skillet, followed by the first filled pita. Cook for a minute or two per side, adding a little more oil as needed.  When it’s golden and crispy, set aside and start on the next one.

Brussel Sprout and Almond Salad

If you’ve been reading my column for a while you’ve probably figured out that I’m a pretty efficient, otherwise known as lazy, cook.  Less time at the stove, more time at the table.  This salad especially epitomizes my style, but when it comes to toasting the almonds there’s no way around it….it has to be done.

Place a medium sauté pan over medium low heat, once hot, spread a large handful of slivered almonds across the bottom.  No multi-tasking here, you have to stay close because there’s a fine line between toasted and burnt.  Stir them up often until they’re golden and smelling like toasted almonds, then immediately slide them out of the pan into your salad bowl.

Thinly slice five or six raw Brussel sprouts per person and toss with the almonds along with some extra virgin olive oil, fresh lemon juice, and salt and pepper to taste.  Depending on what you’re serving it with, or on top of, some nutritional yeast or shaved parmesan work nicely as well.

Cauliflower Cumin Soup

Whether we’re ready or not, soup season is here.  And this hugely satisfying cauliflower cumin is an easy way to get things started.

Coarsely chop a large onion and a whole head of cauliflower, greens and all, then set aside.  In a large soup pot, sauté the onion over medium heat in a little bit of oil or butter.  Once translucent, add a couple teaspoons of ground cumin and some ground black pepper then sauté for another minute.

Place the chopped cauliflower into the pot followed by enough chicken or vegetable stock to submerge everything by an inch, approximately five or six cups. And as you know by now, I highly recommend Better Than Bouillon condensed stock…the canned or boxed stocks don’t compare.

Simmer for half an hour or until the cauliflower is very tender.  Either puree until smooth with a stick blender, or let cool slightly and use a food processor.  If it’s turns out thicker or more cuminy than you care for, simply add some milk, cream, or more stock.  Salt and pepper to taste. 

Quick Pickled Beets and Onions

 

I know pickled beets don’t exactly sound like something that’s going to make you want to crank up the music and dance alone in your kitchen, but they may just surprise you. 

I love having them around for a last-minute side dish, a snack, or for jazzing up a salad.  And with a quick pickle, they can be ready to go in about an hour…and will last for several weeks in the fridge.

Peel and slice four medium beets.  Boil or steam until fork tender then drain and rinse with cold water. Next, slice and quarter a peeled sweet onion.

In a large bowl, combine a cup of cider or white vinegar with a cup of water, a quarter cup of sugar, and a tablespoon of salt. Stir until the sugar and salt dissolve completely, then add the beets and onions and refrigerate. You could also transfer to a large jar, but either way, make sure the beets and onions are completely submerged in the vinegar.

If you want to get more of a zip, try adding a large pinch of chili flakes, some grated ginger, or fresh dill to the mixture.

Ginger Lime Corn

 

I’m a huge fan of caramelizing your corn no matter how you’re going to serve it.  But, if you’re in a rush, this will work just fine with raw corn…either way, the more local the better.

To caramelize, rub the shucked corn with a little bit of olive oil and salt, grill it on the barbeque, then cut the kernels from the cob once it’s cooled.  Alternatively, cut the kernels from the cobs first, toss with some olive and salt, then either sauté in a heavy pan over medium high heat or roast at 450 for about 40 minutes.  Whichever way you choose, you’re looking for golden brown edges on your kernels.

In a large bowl, for every two ears of corn you used, combine a tablespoon of minced ginger, a teaspoon of tahini, the juice from one lime, and a generous pour of olive oil.  Whisk until smooth.

Add the corn kernels, two chopped scallions, and salt and pepper to taste. 

Tomato Mozzarella Bruschetta

Olive oil-soaked grilled baguette slices are the secret to making local August tomatoes, bail, and mozzarella even better than a maskless date night…well, maybe not that good, but pretty darn good. 

On a cutting board that will allow you to preserve all the juices, cut the tomatoes and mozzarella into quarter inch chunks. Combine all in a large bowl with lots of chopped basil, your best extra virgin olive oil, and salt to taste. A splash of balsamic vinegar is nice too. 

Place a heavy frying pan over medium heat then cut your baguette into quarter inch slices. Add a generous amount of olive oil to the hot pan along with a light dusting of kosher salt. Place the bread in the pan and brown on both sides, add some more oil if necessary. You’re looking for oil-soaked bread, golden brown, not charred. 

Serve with small plates and lots of napkins, and enjoy one of the best things about August.

Sweet and Spicy Shrimp

 

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I’ve used this marinade several times for shrimp and boneless chicken and been totally wowed by it…it’s the perfect balance of sweet and spicy. Not only that, it doesn’t have a lot of ingredients, it comes together quickly, and you only need fifteen to thirty minutes of marinating time.

For a pound of shrimp or chicken, coarsely chop three Fresno chiles and six garlic cloves then combine them in the food processor with an 1/8 of a cup of sugar, 2 tablespoons of fish sauce, a teaspoon of kosher salt, and about 3 tablespoons of vegetable oil. Run until smooth, then toss in a glass bowl with the peeled shrimp or chicken.  Cover and refrigerate. 

When you’re ready for dinner, heat a little bit of vegetable oil over high heat in a heavy pan.  When it starts to smoke, add the shrimp or chicken making sure to leave any excess marinade in the bowl. I also recommend stirring in a bunch of chopped basil after everything is cooked through and you’ve removed the pan from the heat.

Tuna and Caramelized Fennel Pasta

Hard to go wrong with caramelized fennel.

Generously salt and pepper a pound of tuna and broil, grill, or sauté on medium heat until cooked to your liking then set aside. If you prefer it on the rarer side, take into account it will cook more when you toss it with the hot pasta.

Thinly slice a medium onion and a bulb of fennel, saving any fronds you may have had on your fennel bulb. Sauté in olive oil with a half teaspoon each of sugar and salt over medium heat. Stir and toss often until everything is evenly browned and caramelized, should take about ten to fifteen minutes.

While the pasta is boiling, add a half a teaspoon of lemon zest, three tablespoons of capers, the juice from one lemon, and a half a cup of clam or fish stock to the fennel and onions and let simmer over low heat.   

Drain your al dente pasta, then toss in a big bowl with the tuna, fennel onion mixture, a handful of chopped parsley, and any leftover finely chopped fennel fronds.  Salt and pepper to taste.

 

Chocolate Dipped Frozen Bananas

Yowza!  I don’t say that every week, but the dessert maker in our house surprised me with this one and it definitely falls into the yowza category. It’s a must try! However, I have to warn you, they’re incredibly dangerous to have around if you lack will power…which I do.

Peel and cut three to four firm bananas into half inch slices and freeze on parchment lined cookie sheets for about an hour.  In a small metal bowl over simmering water, melt together three and half tablespoons of coconut oil and12 ounces of chocolate chips.  Doesn’t matter what kind of chocolate, milk, dark, bittersweet, whatever you like.  Stir well, and keep the mixture warm until you’re ready to start dipping.

With a toothpick or small fork, individually dip each frozen banana slice into the chocolate and place back on the parchment.  The chocolate hardens quickly so they can be eaten immediately, which I highly recommend. 

To store any extras, place back in the freezer on the trays for thirty minutes then bulk pack in freezer bags.  Happy August!

Black Bean Broccoli and Tofu

I’ve recently discovered the beauty of soft tofu, and it works especially well in a saucy stir fry.

For the sauce, I used store bought black bean and garlic. I love it!  It’s super flavorful, lasts for months and months in your fridge, and it only takes a spoonful or two turn your soups, stews, and stir frys into restaurant good Chinese food…it’s all about the condiments.

Have your broccolini or broccoli crowns prepped before you start as things come together quickly.  Heat some vegetable oil in a large pot or wok over medium high heat and sauté the broccoli for a couple of minutes tossing frequently.  Add an 1/8 of a cup of water and a heaping tablespoon of the black bean sauce, turn down the heat to low, and simmer. 

After a few minutes, mix in the soft or silken tofu by squeezing it between your fingers over the broccoli to break it up.  Stir thoroughly, leave on the heat for another few minutes, then serve.

Pork and Basil Chimichurri Stir Fry

With the price of supermarket meat so high these days, now is the time to be buying locally raised meat if you aren’t already. I used some boneless pork loin chops along with some local basil for this dinner for two.

Slice a pound of loin chops into quarter inch thick strips, generously salt and pepper, and set aside in the fridge. Next, quarter and slice a sweet onion, cut the kernels from two cobs of corn, and set aside with an extra-large handful of spinach.

Make the chimichurri in a food processor by combining a cup of fresh basil leaves, a quarter cup of parsley, two garlic cloves, a quarter cup of red wine vinegar or fresh lime juice, a quarter teaspoon of kosher salt, and some red chile flakes and black pepper. With the processor running, drizzle in a quarter cup of olive oil and run until smooth. Salt to taste…now you’re ready to get cooking.

Heat some oil in a wok over medium high heat and cook the onion until translucent. Add the corn, give it a minute, then toss in the pork. Stir frequently until the pork is cooked through, it won’t take long.

Take off the heat and stir in the spinach. Once wilted, serve with a heaping spoonful or two of chimichurri over the top.