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Archive for the ‘Main Dishes’ Category

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

 
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Posted in Main Dishes, Two Ways

 

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

 
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Posted in Main Dishes, Two Ways

 

Cooking Club Chili (with special dessert!)

05 May

   Thanks to the Millers for hosting another successful and quite tasty Cooking Club, this time (much to the chagrin of my cube-neighbors at work the next day) we explored the world of Chile and came back with some very tasty and extremely varied dishes, including: roasted vegetables, white chili, an award winning chili with apricots in it and our garden salsa based chili.

 

   After dinner Jeanette and I were told given some ”special dessert”, which turned out to be a secret baby shower sprung on us! Thanks everyone, we didn’t have a clue that was going to happen, but it was a fun first “shower” experience for me. Who knew you could have that much fun with a bowl full of rice and safety pins (It’s much less dangerous than it sounds) and a game where you try to identify baby food, which just made me happy I have teeth and can eat other foods (like chili!)

   The baby got some great blankets from Greg, “Brazelton Gal Recommended” books from Paul and Des, and just about everything we need to keep our kid squeaky clean from Jes and Jason. Thanks everybody!

   If you’re looking for the Chili recipes, the recipe section is where you need to go! Also, pictures are up in the gallery. 

 
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Posted in Chili, Main Dishes

 

Sallee Superchili

01 Apr

1/4 cup olive oil
1 large onion, chopped
1 jalapeno pepper, finely chopped, seeds removed
2 tbsp chili powder
2 tsp paprika
1 tsp cumin powder
1 handful fresh oregano
1/8 tsp cayenne pepper
8 dried apricots, chopped
6 cloves garlic, minced
1 tbsp brown sugar
1 tsp yellow mustard
16 oz tomato sauce
2 lbs veggie meat crumbles
1 tbsp corn starch
1 1/2 cups water
1/2 cup beer

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Heat oil in large cast iron skillet. Add onions and jalapeno pepper and cook until the onion is transparent.
In a crock pot, combine all remaining ingredients (mix the corn starch into the water first). Add the onions and pepper.
Set crock pot to high for 1 hour, then low for 2 hours.

 
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Posted in Chili, Main Dishes

 

Morrison Garden Salsa Chili

01 Apr

It’s the classic (medium-hot) Morrison chili recipe made with homemade, Pierson-garden salsa!

1 Tbsp Olive Oil
1/2 Onion, chopped
2 Cloves garlic
1lb Ground Turkey
1 quart homemade salsa (or substitute medium-heat garden salsa)
2 26oz cans concensed Tomato soup
2 15oz cans Kidney Beans
2 15oz cans Spicy Chili Beans
2&1/2 tsp Chili Powder
1/2 tsp Cayenne
1/2 tsp Oregano
3/4 tsp Parsley

———

Add the olive oil to a pan and sweat the onions and garlic. Add the ground turkey to brown it.
Combine with all remaining ingredients in a large pot and simmer on medium heat for 30 minutes.

 
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Posted in Chili, Main Dishes

 
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