Archive for the ‘Main Dishes’ Category

Quinoa Meatloaf

14 Sep

1/2 cup quinoa
1 1/2 pounds ground beef
1 egg
1 onion, chopped
1/2 cup milk
salt and pepper to taste
2 tablespoons brown sugar
1 1/2 tablespoons prepared mustard
4 Tablespoons ketchup
1 Tablespoon Worcester sauce

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine all ingredients. Shape into loaf on baking sheet
Bake at 350 degrees F (175 degrees C) for 1 hour.


Scallop Cakes with Cilantro-Lime Mayonnaise

01 Jun

Brought to us by Jeanette

1 tablespoon olive oil
1 cup finely chopped onion
2 pounds sea scallops
1/2 cup chopped fresh chives
2 tablespoons chopped fresh parsley
2 tablespoons all purpose flour
1 tablespoon minced peeled fresh ginger
1 tablespoon fresh lime juice
1 large egg, beaten to blend
2 teaspoons salt
1 teaspoon grated lime peel
3/4 teaspoon ground black pepper
2 tablespoons peanut oil
Fresh cilantro sprigs


Heat olive oil in medium nonstick skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Cool. Place scallops in processor. Using on/off turns, coarsely chop scallops.

Transfer scallops to large bowl. Stir in onion, chopped chives, parsley, flour, ginger, lime juice, egg, salt, lime peel, and pepper. Form scallop mixture into eight 1/2-inch-thick patties, each about 3 to 3 1/2 inches in diameter. Place scallop cakes on baking sheet. Cover and chill 1 hour. (Can be prepared 6 hours ahead. Keep chilled.)

Preheat oven to 450°F. Heat peanut oil in large nonstick skillet over medium-high heat. Working in batches, add scallop cakes to skillet and cook until browned, about 2 minutes per side. Transfer cakes to baking sheet. Place in oven and bake until cooked through, about 7 minutes.

Place 2 scallop cakes on each of 4 plates. Top with Cilantro-Lime Mayonnaise. Place Buttered New Potatoes with Chives alongside. Garnish scallop cakes with whole chives and cilantro sprigs.

Serves 4

Source: Epicurious


Pan Seared Scallops with Garlic Ginger Cream Sauce

01 Jun

Brought to us by John

1 lb large Sea Scallops
1 tb Lime juice
3 tb Thai fish sauce
2 Garlic cloves, chopped
2 tb Fresh ginger, chopped
4 tb Butter
1 cup cream
Pepper, freshly ground
Heat a skillet large enough to hold the scallops in one layer, and melt 3 Tbs butter over medium high heat (5.0 on our stove), add the scallops and pepper to taste. Once the scallops have turned opaque, about 2 minutes, flip them and cook for another 2 minutes. Don’t overcook the scallops, just cook them until they’ve lost their translucent look.
Remove the scallops and keep them covered in a warm oven for the next few minutes.
Add 1 Tb butter to the same skillet. Add the ginger and saute for 30 seconds, then add the garlic and saute for another 30 seconds.
Add the fish sauce, lime juice and creme, and reduce the mixture by about half, stirring often so that it doesn’t burn. Once the sauce is at your preferred thickness, serve alongside the scallops.

Serves 4