Archive | July, 2012

Green Beans with Honey and Sesame Seeds

13 Jul

I love Asian Fusion. I think its because this past year I lived in China Town and my closest grocery stores were all Asian grocery stores. Whether or not that was the case, my roommates and I have found out honey goes well on EVERYTHING, including Asian dishes. We’ve made these beans with a butter-honey and slivered almond type of dressing, but in the spirit of our Asian Fusion dinner I decided to go with the sesame seeds.

You’ll need:

  • 1/2 lb of green beans
  • 3 T butter
  • 1 clove garlic
  • 2T honey
  • many sesame seeds
  • Salt and pepper

Directions:

  1. Bring a pot of water to a boil.
  2. Once boiling, throw the green beans in and blanch them for about 3-5 minutes. Pour them out over a collander or seive and set aside to cool for a moment.
  3. In a pan over medium heat, warm the butter and garlic until melted. Add honey. Then, add green beans.
  4. Toss the green beans in the melted butter and honey mixture for several minutes. Once the mixture has covered the green beans, sprinkle with sesame seeds. Serve immediately.

Better yet, serve with scallops!

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Blackened Shrimp with Lime Zest and Mustard-Lime Sauce

11 Jul

Nothing is so refreshing as lime zest over a spicy dish. It certainly plays with your taste buds.Try this eat for the summer on the BBQ or just in your same old frying pan.

You’ll need…

For the SHRIMP:

  • 1/2 lb shrimp, peeled and deveined
  • 2 T melted putter
  • 1 T cajun seasoning
  • Zest of 1 lime

For THE {Mustard-Lime} SAUCE:

  • 3 T dijon
  • 2 T heavy cream
  • 1/2 t worshester sauce
  • 1 t salt
  • 1 t pepper
  • juice of 1/2 a lime

Directions:

  1. Place putter in a bowl and melt in microwave
  2. Add shrimp to melted butter, and add cajun seasoning. Toss until shrimp are covered.
  3. In a sauce pan on medium high heat, cook shrimp until done.
  4. Mix ingredients for mustard lime sauce in a bowl with a fork.
  5. Serve on a plate, add lime zest. Serve with mustard sauce. Enjoy.

Seared Scallops in Creamy Peanut Sauce with Cranberries and Pine nuts

9 Jul

My darling aunt Jen has recently been appointed as a federal judge. (Go aunt Jen!). For the past month or so, my aunt and my cousin Steve have been living nearby so that aunt Jen could get trained as a federal judge. Likewise, we’ve had more family time to enjoy each others company and do fun things like go out to dinner, brunch, and lunch. In fact, last week we went out to celebrate her judgeship by getting lunch at a fun Spanish restaurant. I got some gazpacho and bacalao (cod fish, something I’ve been dying to try because from what I can gather from Profesora Manuela [my Portuguese Professor], Portuguese  people basically eat bacalhau for breakfast lunch and dinner). Well, I’ve never had either bacalao (Spanish for cod) or bacalhau (Portuguese for cod, yes the two languages ARE different), but either way, I had to try the bacalao because it was on this menu… it was served with a white cream sauce and grapefruit? Interesting eh? It was fabulous. This Spanish restaurant was really good with adding hints of different flavors, savory and sweet, sour and salty…. genius.

Well get this, they served my mom a dish with scallops, peanut sauce (we think), raisins, and pine nuts. It was to DIE for. First moment we had to recreate it, we did. My mom bought the scallops and said “attack”. So, this is me trying to attack and recreate what was served to her, and the panel judges (my parents) enjoyed it quite a bit. Hope you do to.

Aunt Jen, congratulations on becoming a federal judge! I know you love seafood, hope you like this recipe too.

You’ll need:

  • 14-15 scallops
  • sesame seeds
  • butter
  • 1 clove of garlic, minced
  • 1/8 cup of pine nuts
  • 1/8 cup of crasins/rasins/whatever you desire
  • Parsley or cilantro to garnish

For THE {Creamy Peanut} SAUCE You’ll need:

  • 1/4 cup of peanut sauce
  • 1 T dark liquor, we used Pimm’s
  • 2 T cream (half and half worked great)
  • 2 t brown sugar
  • Pinch of salt
  • 2 t cider or rice vinegar
  • dash of lime
  • 1 clove minced garlic

Directions:

  1. In a pan on medium heat, warm butter and garlic until fragrant
  2. Pour sesame seeds onto a plate and place scallops in the sesame seeds, coating either side
  3. Place in the butter pan and sear until it gains a browned coating
  4. Next, place cranberries and pine nuts in the pan with additional butter and cook them. Add some brown sugar if you would like to caramelize the pine nuts and cranberries. Set aside.
  5. In a bowl, whisk together all the ingredients for the sauce.
  6. Finally, in a pot or in the same pan, warm up the mixture and allow to thicken slightly, and remove from heat.
  7. Serve your scallops with the cranberry-pine nut garnish and creamy peanut sauce. Side of beans would do it well too. Add parsley and enjoy!

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