Pan Seared Ginger Lime Sea Scallops with Cilantro Pesto...

5Tbsp. olive oil
1lb scallops, rinsed well
1 1/2 tsp. ground ginger (use fresh if available)
1tsp. ground black pepper
1tsp. salt
2C fresh cilantro leaves, stems removed
3 cloves garlic cut in half
1/2C fresh squeezed limed juice

Heat 2Tbsp. oil in large sautee pan over medium high heat.
Pat scallops dry and season with 1/2tsp. each salt and pepper, and ground ginger.

Place seasoned scallops carefully in pan with tongs.  Do not crowd or they will not brown.

Watch scallops carefully (or recruit assistance)as  they cook quickly.

Sear scallops on both sides about 1 1/2 minutes.

Use the few minutes to prepare pesto.

Drizzle 3Tbsp. olive oil over cilantro leaves and garlic.  Add 1/2 tsp. each ground pepper and salt. 

Using hand-held mixer, blend until few whole leaves remaining.

At the last few seconds when scallops have  browned  and no longer translucent, add lime juice. 

 Wait until juice is heated (only a few seconds) and transfer scallops to dish.  Top with cilantro pesto and drizzle lime juice over the top.  Enjoy...





A Nontraditional Hanukkah Tradition...

"Latkes, or potato pancakes, are a traditional Jewish dish, often served during Hanukkah.   Latkes have gained popularity as a Hanukkah dish because they are fried in oil, commemorating the oil that miraculously provided light for eight days."
Traditionally, they are chicken fat, and matzo meal are used.  Not surprisingly these ingredients were not found in my pantry. 


For this recipe you will need a hand grater, or food processor with a large shred attachement.
4 large potatoes, peeled
1/2C vegetable oil1 large yellow onion, peeled and shredded
1 1/2 tbsp. flour
2 eggs, lightly beaten
1 tsp. salt
1/2 tsp. each: ground black pepper, garlic powder, paprika

Before shredding potatoes have all other ingredients ready on hand as potatoes will discolor if left too long.

Grate potatoes on large-size shredder.  Drain off any excess liquid.

Fold in gently egg, flour and seasoning.

Heat oil in sautee pan over medium heat.  Use the end of a wooden spoon to test temperature.  Oil is ready when tiny bubbles form around spoon. 



Carefully drop heaping spoonfuls of potato mixture into oil.  Flatten with back of spatula.

Allow to cook about 2-3 minutes on each side, until golden brown.

Use a brown paper bag or paper towels to absorb excess oil.

Latkes can be served with applesauce, tomato ketchup, or any number of things that pair well with fried potatoes.  להתענ (Enjoy)...

Leftover Turkey, Vegetable and Lentil Soup

Stock (see below)

3 carrots, chopped

3 stalks fennel, chopped

1C lentils

S&P to taste

I used what was left of our Thanksgiving bird to make stock.  To do this simmer entire remains (carcass and all) in stock pot along with any combination of herbs, onions, carrots, celery and other vegetables. Often the less desirable parts of the vegetables (such as carrot skins and celery ends) can be used since they will not be eaten.  Submerge carcass first then other ingredients beginning with cold water, otherwise stock will be cloudy.

For this particular stock I used:

1C white wine

3 carrots

3 stalks celery

4 whole cloves garlic 

1 medium onion, quartered

2 tbsp. ground black pepper

2 tbsp. salt (more or less to taste)

1 tsp. crushed red pepper flakes

3 bay leaves

1 tbsp. thyme

1 tbsp. oregano

Simmer over medium heat, removing any surface foam that develops, about 3+ hours.  Continue to add cold water as it cooks down.

Remove from heat.

While stock simmers prepare vegetables, sort and rinse lentils.

When stock is ready remove all solids, by carefully straining turkey bones and vegetables with either a slotted spoon or strainer, and set aside. 

Bring stock to simmer.  Add lentils and cook ten minutes.  Then carrots, celery, and any additional seasonings to taste.  Simmer until lentils are soft, vegetables tender.

Meat remaining on carcass should fall off the bone.   Remove as much as possible and set aside.

After lentils are cooked, add turkey. 

Serve right away with fresh parsley or save in the freezer to warm up later on a cold day...Enjoy.





Happy Sunday Y'all...

Pulled Pork Sandwiches topped with BBQ sauce and Cole slaw on Portuguese Sweet Rolls...just because it's Sunday.
It will take up to eight hours for the pork butt to reach maximum juicy, tender, pulled perfection so start first thing in the morning, leave the day free...

7lb. Pork Butt, bone-in
*Rub
1 1/2C red wine
1/2C packed brown sugar
2 bay leaves

*Rub:
2tsp. kosher salt
1tsp. pepper
1tsp. garlic
1tsp. garlic salt
1tsp. celery salt
1tsp. cayenne pepper
1tsp. paprika
1tsp. thyme
4-6 cloves garlic minced
3Tbsp. olive oil
(mix all ingredients together to form rub paste)


Preheat oven to 200 degrees.
Rinse Pork Butt and pat dry.
Allow to sit to room temperature, about half an hour.
Massage meat with your choice of *rub, paying attention to creases and crevices.

Place Butt in Dutch oven fat-side up.

Mix brown sugar and red wine.  Pour over meat.  Put bay leaves in liquid.  Cook uncovered for one hour. 

Cover and cook for nine additional hours. 
Drain off most liquid and remove bay leaves before pulling. 
Check for doneness by pulling meat with fork away from bone.  Pork ready when very little to no resistence occurs.
Begin pulling apart with forks until mixture appears uniform throughout.

Top heaping pile of pork with additional liquid, barbecue sauce and cole slaw on roll...Enjoy.


For bread, rolls, desserts,  and doughs made fresh daily visit the Winter Hill Bakery.
http://somerville.patch.com/listings/winter-hill-bakery

White Rice or Pasta...

Topped with Hot Italian Sausage and Brussel Sprouts sauteed in Butter, White Wine and Garlic

4Tbsp. olive oil

1C white rice (or 1/2 box pasta)

1/2 medium red onion sliced thin, lengthwise

6 cloves of garlic crushed

2 hot Italian sausages, casings removed

2 C brussel sprouts halved lengthwise

2Tbsp. butter

1C white wine

1/2tsp. crushed red pepper flakes

S&P to taste

1/2C grated parmesan cheese (plus more for garnish)

Bring water and 2Tbsp. olive oil to boil for rice/pasta.  Cook as directed (rice cooks at a low simmer, pasta at a boil).  Set aside.

Heat 2Tbsp. oil in sautee pan over medium/low. 

Add sausage, garlic and red onion.  Cook until meat is browned, breaking up and turning it half-way through.   

When meat is cooked half-way add brussel sprouts, salt and pepper to taste, crushed red pepper flakes, butter, and white wine.  Cover.

Reduce heat and simmer about 3 minutes until meat is done, brussel sprouts are tender and turn color.

Add parmesan, toss to mix.  Top rice or pasta, include excess liquid.  Sprinkle again with parmesan to finish...Enjoy.

Fish Friday...

Ashley's Scallop Chowder

2Tbsp. butter

3 1/4in thick slices Pancetta (trimmed of excess fat and cut into small pieces, use kitchen shears)

1-2 small yellow onions

4C chicken stock

3 medium potatoes (peeled and diced to 1/4in cubes)

1 carrot chopped fine

2 1/2C whole milk

1C heavy cream

1/2-1tsp. ground black pepper

2lbs. fresh sea scallops (rinsed well)

additional s&p if needed

*top chowder off with tabasco for a  little heat...

Bring chicken stock to a boil.  Add potatoes and carrots.  Simmer until vegetables become tender, about 9 minutes.

Prepare scallops by running them through strainer under cold water.  Cut  into smaller pieces if medium to large sized.  Allow to drain in sink until needed.

Heat butter in sautee pan over medium/low heat.



Add Pancetta and onion.  Cook about five minutes stirring occasionally.  Turn heat to medium/high and stir until pancetta turns crispy and onion is transparent.

Once pancetta and onion are crisp add scallops.  Cook about 5 minutes, turning halfway through.

Drain and discard excess liquid.

Add to stock pot and reduce heat to a low simmer. 

Stir in ground black pepper, milk, cream.  Heat about seven minutes until scallops are no longer translucent.  Adjust seasoning to your liking...Enjoy.





Stuffed...

Maple Roasted Acorn Squash stuffed with Spicy Sausage and Basmati Rice


Substitute maple marinated tofu for sausage, add 1/2tsp. crushed red pepper flakes, and 1/2tsp. each salt and pepper to rice for a vegetarian alternative.


1 medium sized Acorn squash
2-4Tbsp. butter
4Tbsp. pure maple syrup
1/2C basmati rice
2Tbsp. olive oil
1 medium yellow onion diced
4 hot italian sausages (casings removed)
ground black pepper


Preheat oven to 400 degrees.


Prepare Acorn squash by cutting in half width-wise (the open face of the squash has a "scalloped"border).  Remove pointed "top" of the squash.

Remove seeds. 

Spread butter over the inside of squash then drizzle with maple syrup.

Quickly turn squash face down in a lightly oiled glass casserole dish. 

This creates an oven within an oven for the syrup and butter to caramelize around the squashes edge.  Cook for about one hour until skin color darkens significantly and squash caves easily to touch.

Meanwhile, cook rice as directed. 

*Most rice cooks in double water (ie. 1C rice to 2C water.) Add rice to boiling water and reduce to a low simmer.  If rice hasn't reached desired tenderness add more water (a little bit at a time) and simmer longer...

Heat olive oil over medium heat in sautee pan. 

Add sausage (or tofu) and onion.  Stir and break up sausage until meat is cooked throughout. 

Drain and discard excess liquid.

When rice is ready, add sausage and onion. 

Stuff squash with rice mixture.  Drizzle any liquid remaining in pan over rice and sprinkle with fresh ground black pepper...Enjoy.

We did...

Getting chilly out there...

Ashley's Turkey Chili

4 Cubanelle peppers
1 Green Bell pepper
2 Red Bell peppers
1 Jalepeno pepper, minced
4Tbsp. olive oil
1 carrot, sliced thin
4 cloves garlic, minced 
1 medium sized yellow, diced 
1lb. lean ground turkey meat
21/2tsp. salt
1tsp. ground black pepper
1tsp. garlic powder
1tsp. crushed red pepper flake
1tsp. cumin
1 can(15.5oz) garbanzo beans drained and rinsed
1 can (15.5oz) black beans drained and rinsed
1 can (12oz) tomato paste
1 can (28oz) crushed tomatoes, fresh when in season


Heat 2Tbsp. in stock pot oil over medium heat.  Roughly chop peppers and add to pot along with jalapeno.  Cover and cook about 8 minutes stirring occasionally.

Heat 2Tbsp. oil in a large sautee pan over medium heat.  Add ground turkey, garlic and onion.  Cook until meat is brown throughout. 

Drain excess liquid and add meat to stock pot.  Add seasoning, beans, crushed tomatoes and paste. 

 

Add water, one cup at a time, and stir until desired consistency is reached.  Taste and add additional seasoning for more heat.

Garnish with scallions, shredded sharp cheddar cheese, minced red onion, sour cream or plain greek yogurt...Enjoy. 

Moonstruck...

http://lyndells.com/moonmadness

Lyndell's bakery is conveniently located directly next door to our favorite local spirit stop Ball Square Liquors.  Ben went out for beer, came back with this.  We haven't stopped thinking about these half moon pies.  In fact since Thursday we've been back for a mixed box that we brought to aunt Margie's for dessert.  Frosting to cake ratio a perfect balance.  Pushes sweet factor to a whole different level.  Pairs nicely with a cold glass of milk or Dogfish Head's spicy Punkin Ale.  Well worth a trip to the big city...did I mention they're only two dollars a piece and very shareable?

Substitutions welcome...

Penne Pasta with Cilantro, Avocodo and Almond Pesto...try it cold or warm! (Substitutions can be made for both cilantro and almonds.  Try using Arugala or Basil, and using walnuts or pecans, etc.)


Surprisingly the avocado was an afterthought in putting this dish together.  I don't think it would have been quite the same without it...
3/4 box penne
1lg pkg fresh cilantro (about two cups)
1/2C sliced almonds
1 ripe avocado
1 1/2tsp. Crazy Jane's Sea Salt
1 1/2tsp. garlic powder
1/2tsp. ground black pepper
8-10T olive oil
2T light cream
Sprinkle of parmesan for garnish.


Add 1T olive oil to 6C water and bring to boil.  Add pasta and cook until desired tenderness.  Drain and set aside.
Remove cilantro stems from leaves.

Slice avocadon in half lengthwise.  Remove pit by carefully "hacking" into it, gently loosening from the meat.  Then, using a soup spoon, carefully scoop avocado meat away from the skin.

Roughly chop avocado and cilantro.  Add almonds, garlic powder, salt and pepper.

Drizzle oil into bowl while blending with hand-held mixer until mixture is somewhat smooth with few leaves left.

Add cream  to pesto mixutre and toss with penne until evenly coated.  Serve warm or cool and top with parmesan.  Enjoy...