Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 26 Jun 2015 12:53:12 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Thai Seafood Curry Recipe http://steamykitchen.com/23625-thai-seafood-curry-recipe.html http://steamykitchen.com/23625-thai-seafood-curry-recipe.html#comments Tue, 23 Oct 2012 15:35:00 +0000 http://steamykitchen.com/?p=23625 This is one of my go-to dishes when I’ve run out of time, have barely any fresh ingredients in the house and in need of a spicy fix. Thai curry only takes 15 minutes to make, from start to finish, including the rice if you use my microwave method. The recipe is crazy flexible – use whatever seafood you’d like ...

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Thai Seafood Curry Recipe

This is one of my go-to dishes when I’ve run out of time, have barely any fresh ingredients in the house and in need of a spicy fix. Thai curry only takes 15 minutes to make, from start to finish, including the rice if you use my microwave method.

Thai Seafood Curry Recipe

The recipe is crazy flexible – use whatever seafood you’d like – I happen to have a bag of frozen bay scallops in the freezer and a couple of bell peppers. The Thai curry paste and coconut milk both are from a can, the rice from the pantry.

Thai Seafood Curry Recipe

Oh yes, the rice! It’s actually a blend of quinoa and jasmine rice. All you need to do is stir in a couple of spoonfuls of quinoa grains to the raw rice and cook them together.

Thai Seafood Curry Recipe

The boys LOVE rice, but aren’t big fans of quinoa – but it’s so healthy for them that I mix it in (sorry, boys!)

Thai Seafood Curry Recipe

The Thai basil is from my garden, but you can use regular fresh basil that you can find at the market. Or leave it out if you don’t want it!

Thai Seafood Curry Recipe Video

I’ve been busy creating videos for each recipe – it doubles the work required in creating recipes, but I think the video is worth it. Generally, from start to finish, a recipe now takes me and my team 15 hours.

If you’re curious, I’ll have to detail out what we do step by step in recipe development and publishing soon!

Thai Seafood Curry Recipe

How to cook Thai Seafood Curry video

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Thai Seafood Curry Recipe

Servings: 4 Prep Time: 5 minutes Cook Time: 10 minutes
thai-seafood-curry-recipe-featured-9615.jpg

This Thai Seafood Curry Recipe only takes 15 minutes to cook. You can cook the rice in the microwave (see link in the recipe below) while you cook the curry on the stovetop.

Ingredients:

1 1/2 cups rice
1 teaspoon cooking oil
4 ounce can of Thai curry paste
14 ounce can of coconut milk
1 tablespoon fish sauce
2 bell peppers, thinly sliced
1 pound seafood: bay scallops, shrimp, fish, etc.
sprig of fresh basil, leaves torn

Directions:

1. Cook the rice according to package instructions. Here are my instructions for how to cook rice in the microwave.

2. In a wok or saute pan, heat up the cooking oil over medium-low heat. When shimmering, carefully add in about half of the curry paste and stir for 15 seconds to release its flavors. Whisk in just 1/4 cup of the coconut milk until the curry paste is fully mixed in. Pour in the remaining coconut milk, turn the heat to medium-high and bring to a simmer.

3. Whisk in the fish sauce and taste. If you'd like it more spicy, add in more curry paste. If the curry needs more flavor (not necessarily spice), add in additional fish sauce.

4. Add in the bell peppers and the the scallops. Simmer for 4 minutes or until the scallops are just cooked through. Turn off the heat. Stir in the fresh basil. Serve over rice.

i

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Scallop with Mustard Miso Sauce http://steamykitchen.com/21808-scallop-with-mustard-miso-sauce.html http://steamykitchen.com/21808-scallop-with-mustard-miso-sauce.html#comments Wed, 20 Jun 2012 17:14:00 +0000 http://steamykitchen.com/?p=21808 One of the seafood guys at the the local grocery store kinda gives me the heebs. He’s super-nice, friendly and helpful BUT as he packages up my seafood order, wraps it up in paper and hands it to me, he holds onto the package of seafood just a leeeeetle too long, winks at me and says, “You come back and ...

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Scallops with Mustard Miso Sauce Recipe

One of the seafood guys at the the local grocery store kinda gives me the heebs. He’s super-nice, friendly and helpful BUT as he packages up my seafood order, wraps it up in paper and hands it to me, he holds onto the package of seafood just a leeeeetle too long, winks at me and says, “You come back and see me again, you hear?” He won’t let go of the package until I quickly nod yes.

Now, perhaps I’m just overly sensitive to people handling my raw food or that I’m just always in a hurry and need to gogogogogoooooo now, but I guess it’s similar to the people who shake your hand and pump just a few too many times (1 pump is strange, 2 pumps doesn’t seem quite enough, 3-4 pumps is good and any more than 5 pumps is just totally awkward).

So when we go to the grocery store, I load up on produce first, then ease over to the seafood/meat departments. Luckily, seafood is first and I can sneakily glance quickly to see who’s behind the seafood counter and if it’s him, I’ll resort to meat. If it’s anyone else, Hallelujah! Seafood tonight, baby!

Last week, it was seafood EVERY NIGHT!! (he was on vacation)

My friends, the scallop looked irresistible behind the glass. They had just come in that morning, dry packed and not yet defrosted, which is perfect. I like to defrost my own scallops and shrimp. They are both frozen at sea or at the port anyways, and I’d rather control the defrosting than not know how long they’ve been sitting out. It’s just safer and cleaner that way.

A quick sear on both sides of the scallop to get some nice crust and then simmered in the mustard-miso sauce for just a couple of minutes to barely cook the insides. They cook super quick – and turn tough/rubbery if you overdo it.

The mustard-miso sauce is savory and tangy. I love that hit of warm heat that grainy mustard gives! This is another miso recipe that I’ve developed for my client, Miso & Easy, makers of convenient miso in a bottle. If you don’t have Miso & Easy, just use regular miso paste (I prefer low sodium white miso called Shiro Miso.)

Scallops with Mustard Miso Sauce Recipe

The ingredients are simple – here they are!

 

Ingredients for Scallops with Mustard Miso Sauce Recipe

Scallops with Mustard Miso Sauce Recipe

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Scallop with Mustard Miso Sauce Recipe

Servings: 4 Prep Time: 5 minutes Cook Time: 10 minutes
scallops-mustard-miso-sauce-recipe-8044-2.jpg

You can use regular miso paste or the very convenient Miso & Easy.

Ingredients:

1 1/2 pounds scallops
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons mirin
3 tablespoons seasoned rice vinegar
1 teaspoon soy sauce
1/4 cup Miso & Easy (or 2 tablespoons miso paste + 2 tablespoons water)
1 teaspoon mustard
2 teaspoons water
2 teaspoons roasted sesame seeds
1/2 stalk green onions, thinly sliced

Directions:

1. Heat a nonstick frying pan on medium-high heat. Swirl in the olive oil. Add the scallops and cook for 1 minutes each side to brown. Remove the scallops from the pan to a plate and tent with tin foil to keep warm.

2. Turn heat to medium and to the pan, add the butter, mirin, seasoned rice vinegar, soy sauce, miso, mustard and water. Stir well and when the sauce begins to bubble, add the browned scallops back into the pan to finish cooking for 1-2 minutes.

3. Garnish with toasted sesame seeds and scallion greens.

 

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Scallops with Apricot Sauce http://steamykitchen.com/20390-scallops-with-apricot-sauce-recipe.html http://steamykitchen.com/20390-scallops-with-apricot-sauce-recipe.html#comments Tue, 14 Feb 2012 20:11:44 +0000 http://steamykitchen.com/?p=20390 I was sent a lovely note from blog reader, Carol, requesting a recipe for scallops with a lovely fruity sauce. It’s a dish from Blackfin Bistro, a restaurant in Key West, but sadly they no longer have it on the menu. Don’t you hate that? Fall in love with a restaurant’s dish and then it disappears from the menu! Fortunately ...

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I was sent a lovely note from blog reader, Carol, requesting a recipe for scallops with a lovely fruity sauce. It’s a dish from Blackfin Bistro, a restaurant in Key West, but sadly they no longer have it on the menu. Don’t you hate that? Fall in love with a restaurant’s dish and then it disappears from the menu!

Fortunately for me, I love a challenge of replicating a restaurant dish….and so do many others! Check out my friend Stephanie’s website, CopyKat Recipes. I’ve recreated Carabba’s herby-garlicky bread dip, Applebee’s Oriental Chicken Salad and one day I’ll figure out how to make Outback’s Bloomin’ Onion without setting off the smoke alarm.

So, Carol, here’s a recipe for you – hopefully it will come close to what you once ordered. It’s got all elements of a good dish – salty, savory, sweet, tangy and buttery. Big thanks to Adam and Joanne for this recipe!

Scallops with Apricot Sauce

Here’s what you’re going to need:

Start by patting each scallop dry with a paper towel so they sear nicely when cooked.

Heat a nonstick pan over medium-high heat, add some olive oil then add the scallops. Once the scallops are in the pan, try not to move them until they have a nice brown crust, this will take about 2 minutes. Next, flip and cook until the second side is also seared.

While the scallops cook, make the sauce. Add grated or finely minced ginger to some olive oil over medium heat. Cook until the ginger just begins to brown.

Then, add the apricot jam.

Add a some soy sauce….

and if the sauce is really thick, a tablespoon or so of water to thin it out a bit.

Serve the scallops on top of rice or alongside vegetables with a drizzle of apricot sauce.

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Scallop with Apricot Sauce

Servings: serves 4 Prep Time: 5 mins Cook Time: 25 mins
Scallops-with-Apricot-Recipe.jpg

Seared scallops served with a simple apricot sauce and served over cilantro-lime rice.

Ingredients:

FOR THE SCALLOPS
12 large scallops, patted dry
2 tablespoons olive oil
1 1/2 teaspoons grated or finely minced ginger
1/2 cup apricot jam
1 tablespoon soy sauce
1-2 tablespoons water
salt and pepper
1 lime FOR THE CILANTRO LIME RICE
1 cup rice grains + water to cook
1/4 cup chopped cilantro
1/2 teaspoon lime zest
1 tablespoon lime juice

Directions:

1. Cook the rice according to package instructions then toss with cilantro, lime zest and lime juice.
2.Heat a large non-stick frying pan over medium-high heat. Season both sides of each scallop with salt and pepper. Add 1 tablespoon of olive oil to the pan then add scallops and cook 1-2 minutes on both sides, until a golden brown crust forms and the centers are slightly translucent.
3. Add 1 tablespoon of olive oil to a medium skillet. Add ginger and cook about 30 seconds until it begins to brown. Add jam and soy sauce, stir until combined and heated through. If the sauce is too thick, stir in 1-2 tablespoons of water to thin the sauce.
4. Serve scallops over rice with a drizzle of apricot sauce and a spritz of fresh lime juice.

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Chili and Basil Scallops http://steamykitchen.com/19262-chili-and-basil-scallops-recipe.html http://steamykitchen.com/19262-chili-and-basil-scallops-recipe.html#comments Wed, 09 Nov 2011 17:50:03 +0000 http://steamykitchen.com/?p=19262 A recipe for Chili and Basil Scallops by author of Mighty Spice Cookbook, John Gregory-Smith.

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A few months ago, I got an email from “John of Mighty Spice who lives in London” with a really nice message of, “hi, I’m a big fan, I love your blog, I wanna meet you.”

Well, not so blunt like that, it was way more eloquent, poetic and gentlemanly, as any proper Englishman would write. I replied, “Thanks John!” and a couple more generic, non-committal sentences – as um, anytime a handsome, young man emails me wishing to meet me in person, I sort of have an obligation to my husband to not accept random invitations from strangers.

John and I exchanged a few more emails, found out we have mutual friends – double checked back with the friends to make sure John was a-okay and for real (i.e. not stalker!) He checked out, so I finally said, “Okay, I’m speaking at Food Blogger Connect in London in a couple of months. Let’s meet there.”

We ended up actually having a chance to meet in person, over a quick Lebanese lunch and wow, did we have so much in common! We were both talking so fast and furious about food, cookbook, life, wine, travel and blogging that the lunch was over way too soon.

John had *just* come out with his very first cookbook, Mighty Spice and would be coming to America for a book tour. I invited him over to stay at our cottage and just hang out with the family. My boys *loved* Mr. John, and he became part of our family the moment he taught them how to speak with an English accent. :-)

While John was here, I helped him with some television and radio gigs, intro’d him to some amazing people, like Rebecca Brooks, Janis my literary agent and my peeps at Momentum. I know you’ll see more of John – don’t believe me? Watch this pilot!


Mighty Spice Cookbook, , by John Gregory-Smith is available on Amazon!

***

Chocolate and Chickens with Steamy Kitchen

I have just finished a crazy book tour of America. It was one of the most amazing experiences I have ever had and I can’t wait to return. My tour took me down to Florida, where for a few nights, I stayed at Steamy Kitchen HQ. I had met Jaden in London, where we chatted about all things delicious over a huge Lebanese feast. I arrived late on a Tuesday night and was greeted by, a then hobbling – due to a Taekwondo injury, Jaden, who had a glass of wine on hand to welcome her British guest! Scott had been on BBQ duty and we had an awesome dinner, with one amazing Kale and Cauliflower Salad. Jaden had arranged for me to make an appearance on Daytime TV, the following morning, and pointed out that I had come a bit underprepared – I had no equipment apart from my food, Doh! After a whip round the kitchen I was ready to rock and the show was a blast!

Jaden had started her epic vegetable garden, complete with real, live, flapping chickens. The guys took me for a closer look and it became very clear that I was useless at holding chickens! I live in central London and the only nature that comes my way is the occasional tree or what I find in the food market. Every time I was given one of the chickens to hold, they would sense my uselessness, flap off and carry on scratching away with their mates.

That night we had a delicious, alfresco Mexican dinner, complete with chicken, salsas, salads and yummy cheese. After dinner and a few beers my sweet tooth kicked in and I was in desperate need of some chocolate. Well, once again, staying with a high profile food blogger paid off. I was presented with a sack load of chocolate to eat – by the way, I ate all but a few squares, which I left in the little fridge, sorry!

The next day was a blur; up at 4am to catch a flight to Charlotte NC for a show, back to Tampa and 2 hour drive to Orlando to prepare for The Daily Buzz. It was so nice returning “home” to the Hair’s house, where we had a wonderful spaghetti and meatball dinner, with lots of lovely parmesan cheese! It was a delicious end to a wonderful few days.

Jaden, Scott, Nathan, Andrew and Coco thanks so much for having me, showing me the fish, turtles, chicken, for all the laughs and great food! Come over and see me soon in London!

In the meantime, enjoy this Chili and Basil Scallops recipe from my new book, Mighty Spice.

~John, Mighty Spice

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Chili and Basil Scallops

Servings: serves 4 Prep Time: 10 minutes Cook Time: 5 minutes
Chilli Scallop Recipe

Recipe by Mighty Spice Cookbook author, John Gregory-Smith

For many years my brother Tom has been a loyal eating companion of
mine, a wingman, who loves his food and is also real fun to go out with.
Annoyingly he’s moved to Hong Kong with his lovely wife Rachel to live,
which makes dinner a bit more difficult to organize. Tom’s first choice
whenever we do get to go out is something with scallops, so these
beautiful, Asian-inspired scallops are here to keep him happy. Now all
he has to do is cook them for me.

Ingredients:

2 tablespoons vegetable oil
4 garlic cloves, finely chopped
2 red chilies, seeded and finely chopped
1 red onion, thinly sliced
1 pound 2 ounces scallops, with
or without roe attached
1 tablespoon light soy sauce
1 tablespoon fish sauce
1/4 teaspoon sugar
1/2 teaspoon coarsely ground black
pepper
2 large handfuls basil leaves, roughly
chopped

Directions:

1) Heat the oil in a large wok over high heat. When smoking hot, chuck in the garlic
and red chilies and stir-fry 30 seconds, or until fragrant. Add the onion and stir-fry
1 minute, then tip in the scallops and stir-fry 1 to 2 minutes longer, or until the
scallops start to turn golden at the edges.
2) Pour in the soy sauce and fish sauce and sprinkle in the sugar and black pepper. Mix
well and stir-fry 1 minute, or until the scallops are just cooked through and tender.
Throw in the basil leaves, mix well and serve immediately. You can use scallop shells
for presentation, if you like.

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Seared Scallops with Creamy Sauce http://steamykitchen.com/15113-seared-scallops-creamy-sauce-recipe.html http://steamykitchen.com/15113-seared-scallops-creamy-sauce-recipe.html#comments Mon, 18 Apr 2011 14:13:19 +0000 http://steamykitchen.com/?p=15113 Wednesdays are the craziest days in our household. Not only do the boys get out of school 2 hours early each week, but Tae Kwon Do classes start at 5:45pm. Because the boys take separate classes, they normally don’t get out until 7:30pm which means dinner has to be eaten before class. In the afternoons, juggling my own work, homework, ...

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Creamy Scallops and Peppers Recipe

Wednesdays are the craziest days in our household. Not only do the boys get out of school 2 hours early each week, but Tae Kwon Do classes start at 5:45pm. Because the boys take separate classes, they normally don’t get out until 7:30pm which means dinner has to be eaten before class. In the afternoons, juggling my own work, homework, cooking, cleaning and then class is nuts.

So you can imagine why I opt for dinners that only take 15-minutes to make, like this Scallops and Peppers dish. The scallops only take 5 minutes to cook – any longer than they they would turn tough and rubbery anyways.

Spicy Creamy Scallops and Peppers Recipe

The tip to the best scallops is to buy the right kind. Look for scallops that have been “dry packed” – meaning they are not sitting in a preservative solution. The clue? If the scallops at the market are swimming in milky, watery solution, pass on them. Instead, get shrimp and make this same dish.

If you’re getting frozen scallops, look for “dry packed” on the package and check the ingredients, which should just simply say, “scallops”.

Before cooking, pat them very dry and add them to a large, hot skillet. Make sure they don’t touch, otherwise they’ll end up “steaming” rather than searing.

**NOTE The written recipe serves 4, however my photos below depict cooking for 2 people.

Scallops for the Creamy Scallops and Peppers Recipe

Give them plenty of space – you might want to do this in two batches. 1 1/2 minutes each side is all you need in this step, just to get a good sear.

Seared Scallops for the Creamy Scallops and Peppers Recipe

Remove the scallops for now, they’ll finish cooking in the sauce.

Seared and Sauced Scallops for the Creamy Scallops and Peppers Recipe

In the same skillet (no need to clean), add the onions and pepper and saute for a couple of minutes.

Onions and pepper and saute

Next add some wine. glug glug glug.

Wine for the Creamy Scallops and Pepper Recipe

And here’s my secret weapon – Philadelphia Cooking Creme, Santa Fe Blend. You can use any flavor – including Original, Italian Cheese & Herb and Savory Garlic. It’s made from real cream cheese, but designed especially to be used as a ready-made creamy sauce. It easily melts in the pan and is already infused with herbs and spices for that ‘one-stir, dinner’s ready’ sauce.

As a substitute for the Cooking Creme, you can use 6 ounces of cream cheese + 1/2 cup vegetable broth + salt and pepper to taste.

Cooking Creme for the Creamy Scallops

Add the scallops back in and cook for 1 minute (or 2 minutes if you’re using very large scallops).

Adding the Scallops

Throw in the parsley and stir. That’s it!

Parsley for the Creamy Scallops

Dinner’s ready. Serve over rice or pasta.

Ready to eat Creamy Scallops and Pepper

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Seared Scallops with Creamy Sauce Recipe

Servings: 4 Prep Time: 5 minutes Cook Time: 10 minutes
Creamy Scallops and Peppers Recipe

This recipe works great with any type of protein - shrimp, beef, chicken or pork - just adjust cooking times. If you are using the smaller bay scallops, shorten cooking time as they cook very quickly.

Feel free to use any Philadelphia Cooking Creme flavor, I've used Santa Fe Blend.

If you'd like to use cream cheese instead of the Philadelphia Cooking Creme, substitutions are below.

Serve over rice or pasta.

Ingredients:

2 tablespoons olive oil, divided
1 pound dry-packed sea scallops
1 or 2 red bell peppers, sliced
1 onion, sliced
1/4 cup dry white wine
EITHER: One 10oz package of Philadelphia Cooking Creme OR [6oz light cream cheese, softened+1/2 cup vegetable broth+salt/pepper to taste]1 tablespoon minced fresh parsley

Directions:

1. Pat the scallops very dry. Heat a large saute pan or skillet over high heat. When hot, swirl in just 1 tablespoon of the olive oil. Add the scallops to the hot pan, try to keep them from touching each other. Give 'em room to sear! Sear 1 1/2 minutes on each side. Remove scallops to plate.

2. In same, now empty skillet, add in the remaining 1 tablespoon of olive oil and turn the heat to medium-high. Add the pepper and onions and saute for 2 minutes until softened.

3. Pour in the wine and let simmer for 1 minute. Mix in the cooking creme (or substitution of the cream cheese+vegetable+salt/pepper). Bring to simmer, stir until sauce is evenly mixed.

4. Add the scallops back into the sauce. Cook for 1 minute. Turn off heat, stir in the parsley. Serve immediately.

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Aged Black Garlic: a new superfood? http://steamykitchen.com/2927-black-garlic-with-scallops.html http://steamykitchen.com/2927-black-garlic-with-scallops.html#comments Mon, 23 Mar 2009 06:06:28 +0000 http://steamykitchen.com/blog/?p=2927 [imagebrowser id=3] View 7 photos in the above slide show Why is it that Asian ingredients that are “good for you” are so darn ugly and nasty sounding? Mom used to feed me and my brother bird’s nest soup, chilled frog jelly soup and countless other strange protein specimens that would probably make you wonder how I’m still alive today. ...

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View 7 photos in the above slide show

Why is it that Asian ingredients that are “good for you” are so darn ugly and nasty sounding? Mom used to feed me and my brother bird’s nest soup, chilled frog jelly soup and countless other strange protein specimens that would probably make you wonder how I’m still alive today.

The latest “it” ingredient is aged black garlic. It’s matte-black and gooey-soft with a chewyishy texture. It’s the new plaything of gourmet restaurant kitchens across the U.S.. and its recent appearance on Top Chef and Iron Chef television shows created newfound fame for this otherwise frightful thing. Trust me, if you found this on your kitchen counter and didn’t know that it was supposed to be black, you’d probably think it was rotten.

Well, good thing it’s not rotten, but rather “aged,” a more pleasant way to describe the process of letting time and temperature do its thing. I spoke with Scott Kim, CEO of Black Garlic, Inc. and he told me that garlic heads either grown in Korea or California are put into a machine he invented which fluctuates temperature and humidity for thirty days. What results is supposedly a garlic that has twice the antioxidants as regular garlic.

I think there’s a lot of misinformation and mystery about black garlic – some articles hint that black garlic has been used for hundreds of years in Korea and Japan as a superfood and Kim claims to have invented the machine a handful of years ago after a story he heard from someone in the garlic business in Korea. I asked, “Is the black garlic exposed to light source in his machine (as I’ve read online)?” Kim answered no.

I asked him how people used to make black garlic before his magical machine and he told me he didn’t know. How do they make black garlic in Japan? He didn’t know either. The scientific study done in Korea of the antioxidant level is not available online, though Kim did offer to send me information in Korean. 

So, I’m highly skeptical on its superfood status and the origins of black garlic until I can find more information. But there’s one thing I’m sure of – and that is I love the taste of black garlic. It’s sweet, mild, caramelly and reminds me of molasses. When you bite into a raw clove, you don’t get the harsh-hit-you-in-the-face that regular garlic has. It’s smooth, soft and the garlic flavor is mellowed out times one-hundred.

I was lucky enough to get a few heads to play with from my friend Chef David Eger of Earthy.com (and in exchange I let him use the photo of black garlic that I shot), where they sell four ounces of black garlic for $10.00. I’ve sliced a few cloves (as best as I could…it’s so soft that it’s difficult to slice), fried them in olive oil with scallops and it was dynamo.

Black Garlic at our Blogger Playdate

My friends, Chef Mark and Jennifer of The Culinary Media Network in New York made a bruschetta out of a few cloves for our dinner party and guests could not stop eating it. I had to steal bruschetta off of people’s plates just to get a photograph of it! If you want to see black garlic in action, watch the Culinary Media Network video below (note: I didn’t speak with Scott Kim, founder of Black Garlic, Inc. until the day after this video was shot – so the comment about the garlic being exposed to light is incorrect.)

Superfood Status?

Is it an ancient Asian secret superfood? I don’t know and am trying to hold my judgement until an independant lab in the U.S. can verify and publish the results in English. But try aged, black garlic for its taste. I like using the black garlic is raw (like in a bruschetta), roasted whole cloves and then smeared on toasted bread with a drizzle of olive oil or sliced and fried like in this recipe.


black-garlic-web-11

Black Garlic with Scallops Recipe

Even if you don’t have black garlic, this is a simple recipe for scallops. Just substitute the black garlic with regular garlic. Just don’t expect any nooky tonight, unless you’re both having the dish!3 tablespoons butter, divided
16 extra-large dry-packed scallops, patted very dry (about 1 ½ pounds)
salt and freshly ground black pepper
3 cloves black garlic, thinly sliced (or use regular garlic)
1-2 teaspoons finely minced jalepeno pepper
¼ cup white wine
2 teaspoons good balsamic vinegar
2 tablespoons chopped fresh parsley

Heat a large frying pan with just 2 tablespoons of the butter over high heat. Season the scallops with salt and pepper, and when the butter is bubbling, gently lay the scallops in the pan, not touching. Sear the scallops and cook for 4 minutes, turning once. They should have a lovely golden brown color on both sides. Transfer to a platter.

To the same hot pan on high heat, add the remaining 1 tablespoon of butter. Add the garlic slices and the jalepeno pepper and fry until fragrant, about 30 seconds. Pour in the white wine and the balsamic vinegar into the pan. Let simmer for 1 minute, season with salt and pepper and add the fresh parsley. Pour over scallops.

Serves 4

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Scallop Salad with Sweet Vanilla Chili Dressing http://steamykitchen.com/202-scallop-salad-with-sweet-vanilla-chili-dressing.html http://steamykitchen.com/202-scallop-salad-with-sweet-vanilla-chili-dressing.html#comments Wed, 19 Dec 2007 19:50:34 +0000 http://steamykitchen.com/blog/2007/12/19/scallop-salad-with-sweet-vanilla-chili-dressing/ Andrew and I arrived home safely late Monday night. Our trip to Los Angeles was full of Mom's home cooking - we had Chinese hot pot, fried garlic chili crab, chicken noodle soup with rice noodles, homemade XO chili sauce, and Hainan steamed chicken. Oh it was heavenly and I ate like a madwoman. These trips back to Mom ...

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Scallop Salad with Sweet Vanilla Chili Dressing

Andrew and I arrived home safely late Monday night. Our trip to Los Angeles was full of Mom’s home cooking – we had Chinese hot pot, fried garlic chili crab, chicken noodle soup with rice noodles, homemade XO chili sauce, and Hainan steamed chicken. Oh it was heavenly and I ate like a madwoman. These trips back to Mom are essential to restoring my inner Asian balance.

Our flight to Los Angeles left super early from the Tampa airport, which is about an hour away. Since we rushed out of the house at 5am, I left dishes unwashed in the dishwasher from the night before. All my energy was focused on getting to the airport on time and making sure that I didn’t pack my normal purse contents of hand lotion, hair spray, bottled water, weed killer, self-inflating rafts, bacterial cultures, bleach and rodent poison.You know, anything that could potentially be used as a weapon.

Back off, bucko, I can hurt you with my hand lotion. It’s LAVENDER SCENTED WITH EXTRA ALOE.

Curiously, a book of matches and a lighter are permitted on flights. Hmmmm…..I wonder which government employee had a bottle of scotch under his desk while writing the rules?

So anyways, every night in L.A. at 8pm, I’d call back to talk with Scott and say goodnight to Nathan over the phone. Being the resident cook and nutritionist in the household, I naturally would ask Scott what he fed our little child while I was gone. Scott would rattle off a list of food items, and made extra effort to tell me about the bounty of food items that were a color other than BEIGE.

“Ahhh….good. Well, I’m happy that you are feeding Nathan well,” and with that, I had happy dreams of my husband in the kitchen, cooking a wonderful meal for himself and my precious 3-year old. They would sit down together at the dinner table every evening with soft Christmas music playing, eating wholesome foods and discussing the highlights of the day, like what animals did you learn about at school.

Monday night when I arrived at home, I noticed the kitchen was spotless. No dirty dishes in the sink, no clean dishes that needed to be put away. Totally spotless. I smiled smugly, thinking, “What a loving husband…making sure that I came home to a clean house.”

I opened the dishwasher and GASP!!!  The dishes in the dishwasher were dirty and THE EXACT SAME DISHES USED FOR DINNER THE NIGHT BEFORE I LEFT.

So, giving my dear husband the benefit of doubt, I’m going with 2 options here.

SCENARIO A: Scott and Nathan had for dinner the exact same menu that we had a week ago. A menu that included:
2 steak knives, one of them used to smear butter, the other to cut steak
4 large plates, each with a trace of homemade demi-glace and port reduction
6 glasses, one with red lipstick
3 salad plates, one with an arugula leaf stuck to the back
whisk coated with my special homemade poppy seed salad dressing

SCENARIO B: They ate out every single night.

hmmmmm……because I can totally see Scott, whose ‘default’ food is takeout pizza and microwaved chicken nuggets, standing over the hot stovetop, making demi-glace.

Well, next time I think I leave town, I might just pre-make food, freeze them in individual servings, wrap in colorful cardboard with directions to nuke. 😉

Scallop Salad with Sweet Vanilla Chili Dressing

Scallop Salad with Sweet Vanilla Chili Dressing

This salad dressing recipe was adapted from a book called Asian Tapas by Christophe Megel and Anton Kilayko. I’m so in love with this dressing that I made it for my Fried Green Tomato Salad and then added just a touch of vanilla to it for this recipe. Sweet chili sauce and vanilla is an unexpected pairing, but WOW, does it work well together. Add scallops to the salad and you have a nice, light and healthy meal.

 

***

Los Angeles Cooking Classes

Thank you Epicurean School of Culinary Arts for hosting my classes!! And a big thank you to all the students who attended, especially Jenny who came to both classes. I had a blast meeting so many of you in person. If you’re in Los Angeles, stop by Epicurean on the corner of La Cienega and Melrose and pick up a class schedule. Owner Tina and her staff are so incredibly warm and welcoming. They’ve asked me to come back and teach in a couple of months – I’ll keep you posted.

OMG! I’m now only 1 degree away from Rocco. He’s been to Epicurean to shoot something for TV!

***

Thank you for your votes!

at Well Fed, but sadly, I didn’t win the Best New Blog (sniff sniff) but congrats to French Laundry at Home for winning both Best New Blog and Best Humor! Go check her out! Anyone who can cook an entire foie gras and shaved truffles certainly deserves a round of applause!

As for the other categories that I *really* didn’t deserve to be in, like Best Photography (I mean, who could go against Bea at La Tartine Gourmande, my photog idol?!) and Best Writing (I so heart Bittersweet Blog‘s colorful knitting!), well maybe next year.

But still, I’m celebrating anyways and buying myself a new pair of hot-red 4″ hooker heels so that I can dance like this because I am THIS CLOSE TO A REALLY COOL ANNOUNCEMENT. And no, I’m NOT pregnant.

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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.

***

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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