Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 01 May 2015 15:39:44 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.1 Seared Scallops with Mango-Melon Salsa http://steamykitchen.com/120-seared-scallops-with-mango-melon-salsa.html http://steamykitchen.com/120-seared-scallops-with-mango-melon-salsa.html#comments Thu, 14 Jun 2007 04:03:29 +0000 http://s198136598.onlinehome.us/blog/2007/06/14/seared-scallops-with-mango-melon-salsa/ This recipe appeared in my food column, Steamy Kitchen, published in a local newspaper here in Florida. The original text from the food column appears below. A modified version + coconut rice + an awesome story also published as part of the cover story for Creative Loafing newspaper. Remember when I was disowned by my peeps? Well, here is ...

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Seared Scallops with Mango-Melon Salsa

The original text from the food column appears below. A modified version + coconut rice + an awesome story also published as part of the cover story for Creative Loafing newspaper. Remember when I was disowned by my peeps? Well, here is the article that the food critic wrote.

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Its summertime! And let me tell you, there is no better way to celebrate the summer season than being seduced by the intoxicating tropical fragrance of mangoes and buttery sweetness of cantelope. Seared Sea Scallops with Mango-Melon Salsa is incredibly healthy, cooling and so simple to make. The key is making sure that you have the best quality ingredients. Here are the secrets:

The secret to buying mangoes
I almost always get my mangoes from Jessica’s Organic Farm Stand in Sarasota, right off of University Blvd. Everything they sell there is organic. No chemical pesticides or fertilizers…just good, honest food of the earth. If you think that buying organic means not-so pretty and expensive, then you need to visit Jessica’s. Bright crimson globes of radishes, gorgeous heads of lettuce big enough to cradle in both arms, just-picked spinach with the sweet earth still clinging, and the mangoes! Oh the mangoes are heavenly-juice-dribbling-down-your-chin delectable. Need proof? Have owner Bill cut one open for you – the knife easily glides around the pit. There are no fibers to catch in your teeth. Just pure, creamy and smooth, just like summer should taste.

But hurry, Jessica’s is only open for a few more weeks before they go on summer vacation. For more information, visit www.jessicasorganicfarm.com or call 351-4121. Jessica’s is located off the side streets across from University Parkway Country Club at 4181 47th Street, Sarasota. To get there, take University to Longwood Run Blvd (turn south) pass the Tabernacle Church. Look left and you’ll see San Jose Dr (turn left) and go all the way to the end to reach 47th St (turn right). The stand is on the left. They are open Friday 12pm-7pm and Saturday 8am-5pm.

The secret to buying sea scallops
Look for scallops that are labelled “dry packed.” Scallops have high water content when they are freshly harvested and dry out very quickly. To combat this, packers soak scallops in saline water, so that when they reach the fish case, they look plump and pretty. Nice to look at, but once it hits a hot pan, water leaches out and you end up with a soggy, tasteless, rubbery scallop. Dry packed scallops are pinker in color, moist but not swimming in solution and smell slightly of the sea. You might pay a little more money for the dry packed, but sometimes you can catch a good sale at Publix or Sweetbay for $8.99 a pound. If you don’t see them in the fish case, look for frozen packages. If you are not cooking the scallops the same night, its best to ask your fishmonger for frozen ones and defrost them yourself at home.

Seared Scallops with Mango Melon Salsa

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Seared Sea Scallops with Mango-Melon Salsa

Servings: Prep Time: Cook Time:
Screen Shot 2014-02-17 at 2.48.38 PM

Use as much chili powder as you want - I love the tingling sensation after the initial sweetness of the fruit. If you don't care for spice, use a pinch of smoked paprika instead.

Mint is so refreshing. Make sure you use fresh mint leaves, the dried flakes won't do. You can substitute with fresh basil, parsley or cilantro.

The Mango-Melon Salsa is also great with tortilla chips, as a topping to grilled chicken, to serve alongside your favorite fish or shrimp skewers.

Ingredients:

1. Assemble the salsa and set aside to let the flavors meld and mingle while you prepare the scallops.2. Tap the top and bottom of each scallop gently on the parmesan cheese, shake excess off. Heat 2 tablespoons of olive oil in a large, non-stick skillet over medium-high heat. Once the oil is hot, add the scallops. Make sure the scallops do not touch each other. Fry 2 minutes on each side, timing depends on size of your scallops. They should have a golden brown crust. If you take a peek in the interior, they should be rare-ish. They'll finish cooking on their own from residual heat after you remove them from the pan. Overcooked scallops are a sin! Serve with salsa.

Directions:

20 large, dry-packed scallops, rinsed and patted dry
2 tablespoons parmesan cheese, grated powder-fine with rasp grater

Mango-Melon Salsa
3/4 cup finely diced mango (1 mango should do)
1/2 cup finely diced cantelope
1/4 cup finely diced red onion
2 tablespoons minced mint leaves
big pinch of chili powder (or substitute smoked paprika)
1/2 lime, juiced
salt & freshly ground pepper to taste

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Chilled Tapioca Pearls with Sweet Coconut & Melon http://steamykitchen.com/42-tapioca-pearls-with-sweet-coconut-cantelope-recipe.html http://steamykitchen.com/42-tapioca-pearls-with-sweet-coconut-cantelope-recipe.html#comments Mon, 12 Mar 2007 17:59:43 +0000 http://s198136598.onlinehome.us/blog/2007/03/12/tapioca-pearls-with-sweet-coconut-cantelope/ Looking back through my blog stats, this is by far the most popular recipe searched. There aren't a lot of Chinese cookbooks that feature this recipe, I wonder why? Its such a beautiful, exotic dessert. This is a recipe from my Mom - she used to serve this in the summer time to cool...

The post Chilled Tapioca Pearls with Sweet Coconut & Melon appeared first on Steamy Kitchen Recipes.

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Tapioca Pearls with Sweet Coconut and Melon Recipe

Looking back through my blog stats, this is by far the most popular recipe searched. There aren’t a lot of Chinese cookbooks that feature this recipe, I wonder why? Its such a beautiful, exotic dessert. This is a recipe from my Mom – she used to serve this in the summer time to cool off. Usually its made with honeydew, but the cantelope was on sale, ripe and smelled so fresh! This isn’t a very well-known dessert in Asian American restaurants, but it can be found in dim-sum eateries in Hong Kong as a perfect ending to a meal. We served this as dessert after our Korean BBQ feast. It was just the right dessert to enjoy to cool us down after all the smoky heat of BBQ.

Tapioca Pearls with Sweet Coconut and Melon Recipe Tapioca

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Tapioca Pearls with Sweet Coconut & Melon

Servings: Serves 8 Prep Time: Cook Time:
Tapioca

Notes: Do not combine the melon and the coconut milk until just before serving. Storing the honeydew and the coconut milk together in the same container makes the melon bitter. Do not overcook the pearls. If you are using the small sized pearls, follow the recipe exactly above and make sure you rinse with cool water to stop the cooking. If you use larger pearls, cook for a little longer time, maybe 30 seconds more, taste it and adjust time. Use full fat coconut milk. I rarely use lite because its just not worth it. Save your calories on something else, but not the coconut milk! I also get my coconut milk at an Asian market. I've tried other brands at regular supermarkets, but they never are as full flavored, thick and rich as the Thai brands. The brand that I consistently reach for is "Chaokoh."Tapioca pearls come in different sizes - I like using small size pearls, it goes really nicely with finely diced honeydew or cantaloupe.

Ingredients:

3 cups water
1 1/2 cups sugar
2/3 cup 1mm small dried tapioca pearls
1 cup whole milk
2 cups full fat coconut milk
2 cups 1/2 inch diced melon (honeydew or cantaloupe)

Directions:

In a medium sized pot, bring the water and sugar to a boil. When boiling, turn the heat to low and stir in the milk. When the mixture returns to a boil, turn off the heat and stir in the coconut milk. Make sure that you are not boiling the coconut milk (which would make it oily) Remove from heat, let cool to room temperature and chill in refrigerator for at least 2 hours.

Soak tapioca pearls in cold water for 20 minutes. The pearls will expand and turn bright white. Drain. In a medium pot, add about a quart of water and bring to a boil. Turn off heat, add the drained tapioca pearls and stir constantly for 1 1/2 minutes. Immediately drain in fine mesh sieve and run cold water through the sieve to stop the tapioca pearls from cooking further. Combine with the coconut milk mixture and continue to chill in refrigerator. You can prepare everything above up to 3 days in advance.

To serve, ladle the sweet coconut milk with tapioca into a bowl and add a big spoonful of diced, fresh melon.

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