Delicate and flavorful, this preparation is the perfect treatment for ultra fresh, diver scallops
6 Large sushi quality sea scallops (specify diver, dry if available)
2 Limes, juiced
1 Juice orange, juiced
½ Ripe mango, peeled and diced in very small dice
1 TBS finely minced scallion
½ Jalapeno, finely minced to taste
3 Fresh mint leaves, sliced in julienne
Sea salt to taste
Salmon Caviar for garnish (optional)
Using a large chefs knife, slice scallops horizontally into 4 even slices.
Transfer scallop slices to a large shallow platter with sides or a flat, shallow plastic Tupperware tub. Cover scallops and refrigerate while preparing marinating ingredients.
In a medium sized bowl, combine lime juice, orange juice, mango, scallion, jalapeno and salt to taste.
Pour marinating sauce mixture over scallops, almost covering them and refrigerate for 1 – 3 hours.
Remove scallops from marinating liquid, reserving liquid. Arrange scallops on a serving platter and garnish with some of the marinating liquid and mango to moisten, salt to taste, and julienned mint. Garnish platter with optional salmon caviar. Serve immediately.
Fresh and flavorful, this is the perfect weeknight dinner. From the kitchen counter to the table in 20 minutes, this dish allows you time to dream Provençal dreams! Have your butcher pound out the chicken breasts for you to save time.
4 tbs olive oil
4 boneless, skinless chicken breast halves, pounded thin
¼ cup flour
Salt & fresh pepper to taste
Crushed hot red pepper, to taste
2 cloves garlic, peeled and minced
1 onion, peeled and sliced
1 red pepper, seeded and sliced
1 yellow pepper, seeded and sliced
6 ripe plum tomatoes, chopped (use italian canned if necessary)
1 cup pitted black niçoise style olives
½ cup dry white wine
3 tbs chopped parsley
A handful of chopped fresh basil leaves
Season flour w/ plenty of salt & pepper. Dredge chicken in flour, patting off excess flour.
Heat 2 tbs oil over medium high heat in a skillet. Sauté the chicken on both sides for approximately 1½ minutes per side. Remove breasts from pan and tent w/ foil. Drain excess oil fro pan.
Add 2 additional tbs oil to pan and sauté onions, garlic, crushed hot peppers (if using), yellow and red peppers on medium heat for 5 minutes, until onions and peppers are softened. Increase heat to medium high heat and add tomatoes, olives and white wine to skillet and cook for 5 -10 minutes, until wine is nearly evaporated. Add parsley, basil, salt, pepper and any juices, which have accumulated under the chicken to the pan, and cook sauce for 5 minutes longer.
Add chicken to the skillet with the sauce and turn the filets over in the sauce two or three times to reheat and blend flavors. Transfer the chicken to a warm serving platter and pour the sauce over. Garnish with additional fresh basil, finely sliced.
Baguette slices lightly toasted with garlic and topped with pan seared artichoke hearts, olive oil and mint reminds me of a small dish I once had at a wine bar in Rome. This is the perfect last minute snack when friends drop by for a glass of wine.
1 small baguette, sliced thinly into about ¾’’ slices
4 tbs extra virgin olive oil
2 garlic cloves, peeled, 1 chopped finely, 1 left whole
1 can of quartered artichoke hearts, drained well
Salt and freshly ground black pepper to taste
1 tbs fresh mint leaves, chopped finely
1 cup freshly grated parmigiano cheese, grated on a rasp or microplane grater
Spread drained artichokes on a clean kitchen towel and blot with paper towels to dry as thoroughly as possible.
Heat a stainless steel sauté pan on medium heat with 2 tbs of olive oil until oil is hot and shimmering, but not smoking.
Carefully place the artichokes in the hot pan and season with salt + pepper. Allow artichokes to brown before turning, cooking until they are colored, brown + crisp looking. Add chopped garlic clove , stirring constantly so that garlic does not burn, but softens. Allow artichoke mixture to cool. When cool enough to touch, roughly chop the artichoke hearts on a cutting board and transfer to a bowl .
Add half of cheese to chopped artichokes reserving balance for garnish and taste for seasoning, adjust if necessary and sprinkle with mint, reserving a small bit for garnish, stirring to combine.
Place bread slices on a sheet pan lined with foil. Using a silicone brush, lightly brush bread with 1 tbs of olive oil. Toast bread slices until lightly browned and toasted or alternately, grill bread slices until golden brown with grill marks on the grill.
Allow bread to cool until you can lift a slice without burning your fingers and then rub each slice of toasted bread with the peeled whole garlic clove.
Top each toast with a teaspoon of artichoke mixture, drizzle with olive oil and garnish with cheese and more mint.
Serve immediately. The artichoke mixture can be prepared earlier in the day and reserved covered on the counter top, assembling the toasts when ready to serve.
Bright emerald green and bursting with clean, fresh mint flavor, this soup is so simple and like a breath of new spring air. Serve it warm on a chilly night or icy cold as a warm weather lunch.
1 tbs vegetable oil
2 scallions, trimmed and chopped
1 small bag of frozen baby peas
12 fresh mint leaves
3 cups of water
Salt and freshly ground black pepper to taste
3 tbs Crème Fraîche stirred together with salt to taste (for garnish)
Heat oil in medium sized pot on medium heat.
Sauté scallions, seasoning with salt and pepper, stirring often for several minutes.
Add peas, mint, water, salt and pepper to taste. Bring to a simmer and cook for 10 minutes, or until peas are cooked but till bright green.
Remove from heat and allow to cool for 10 minutes.
Carefully transfer mixture to a blender. Blend carefully, allowing steam to escape, stirring and scraping blender container as necessary.
Continue to blend until all ingredients are well pureed. Add some additional water if necessary to thin the soup.
Taste for seasoning, adding additional salt and pepper to taste.
Serve immediately or allow cool, refrigerating and serving the next day.
Garnish each serving of soup with a dollop of Crème Fraîche.
Note: Be extra careful when blending hot ingredients in a blender to allow some hot air to escape while blending ingredients, by slightly moving lid to a side position or removing the center plastic part of the lid and covering with a towel so the ingredients don’t splatter. Neglecting this step can cause a hot explosion.
Warm slices of garlicky, charred, juicy steak sitting on top of cold crisp greens, herbs and ripe tomatoes all dressed with a spicy red wine and Dijon vinaigrette could be Summer’s best salad
(4) 6-8 oz individual filet or ny strip steaks
2 tbs dijon mustard
¼ cup dry red wine
1 garlic clove smashed or pressed
2 tbs chopped italian parsley
Pinch kosher salt
Fresh ground black pepper to taste
4 cups mixed greens for salad
2 red ripe tomatoes, chopped
2 scallions, chopped finely
2 tsp dijon mustard
2 tsp red wine vinegar
Pinch kosher salt
Freshly ground black pepper to taste
½ cup extra virgin olive oil
¼ cup chopped fresh herbs (parsley, chives, mint
For the marinade, mix dijon mustard, red wine, garlic, parsley, salt & pepper until combined.
Place steak and marinade in a zip lock baggie, squeeze out excess air, and seal bag well. Move steaks around in bag to distribute marinade evenly around meat. Marinate for several hours, removing meat from the refrigerator 1 hour before grilling.
Make the vinaigrette. Mix dijon, red wine vinegar, salt & pepper together well, and then add olive oil slowly in a stream, mixing well until emulsified. Stir in fresh herbs (reserving a small amount for garnish), tomatoes and scallions and set aside until ready to compose dishes.
Pre-heat grill to medium high heat. Remove meat from marinade and pat dry. Grill for approximately 5 minutes per side for medium rare.
Remove meat from grill and let stand for 5-10 minutes to rest. Alternately, steaks may be pan sauteed or broiled.
Toss salad greens with reserved vinaigrette, tomatoes and scallions. Place a serving of salad on the center of each plate. Slice steaks thinly across the grain and lay slices decoratively over salads and serve.