Lunch-time Salad

Image

_DSC0272

Typically i try to reserve the “good stuff” and by that I mean the not quite as healthy food for dinnertime, so a lot of times when it comes to lunch I eat a bit lighter and have been leaning towards salads as of late.

In this instance, I went with a base of Romaine Lettuce and added in fresh Spinach leaves. From there I tossed in some chopped up carrots and cucumbers.

Somewhere along the lines I decided to toss in some strawberries and pineapple pieces as I figured they would bode nicely along with the pan seared tuna (seasoned with salt and pepper and sauteed in peanut oil).

Instead of actual dressings, I usually top my salads with some variation of oil/vinegar combo- I have various oils I may use such as sesame or olive and have various balsamis and white vinegars i.e. Juniper-Berry, Sherry, Honey-Chile…

 

Enjoy.

Advertisements

Flounder for Dinner

On top of the many outrageous things I like to make, sometime it is just as nice to keep it quick and simple- still have a nice wholesome meal.

Image

In this case, I took a few flounder filets and put them in a skillet that was heated with grapeseed oil and lime juice. I then sprinkled on some chili and some sweet paprika and sauteed until cooked (only a few minutes. I then places them over a bed of mixed greens which was dressed with a juniper-berry balsamic vinegar. I then had a glass of Gewurztraminer to compliment the light flavored fish. In all, took about 10 minutes or so to prepare and cook.

Image

Enjoy.

Bay Scallops…What to do with them??

I was thinking to myself today about these bay scallops I’ve had in my freezer and besides a risotto I did a while back what else could I do with them. They are not like nice large sea scallops which have so many options of making nice looking entrees with broiling, sauteing, etc.
So here we go.

Image

I started off by taking panko bread crumbs and lightly toasting them in a pan until browned.

I then took the bay scallops (thawed, washed, and patted dry) and pan seared them for two minutes in sesame oil and black pepper. Once cooked, I put on the side in a bowl retaining the liquid.

I then had already sliced up cremini mushrooms real thin and also did the same with some garlic. They were marinating on the side with some lime juice and also grinded on top some salt and pepper. They were then placed in the pan with some oil and water, and then covered to cook until almost tender.

Once they got to this point, I then added back the scallops, put the lid back on and let cook for another 5-10 minutes to reduce the liquid to where it was almost like a dressing.

On the plate, I had already put on my mixed arugula salad. I made a simple dressing of some sesame oil, soy sauce, lemon and lime juices, and some pepper. I poured some of this over the salad and topped with some sesame seeds. When the scallop mix was done I placed in the center of the plate and topped with the panko.

It was a fairly simple meal to make and put together. The panko was a nice crunchy topping which boded well with the scallops and mushrooms. It was also nice as it soaked in some of the sauce. The salad was quite complimentary as it acted as a cold refresher to the warm richness of the scallops and mushrooms and the soy-based citrus dressing was a nice option.

Image

Enjoy.

Confit Take #1

I am calling this confit take #1 as it has been just over a week since the confit process was completed and the duck legs have been sitting in the solid fat in a container in my refrigerator. Future takes I will update in time as I have two legs left to be eaten at later dates where they will be preserved in the fat longer.

Image

The confit process was a multi-day and step ordeal. To begin with, the legs were initially rubbed with a combination of spices (I used a variety including white pepper, garlic, cloves, cardamom that I ground up, and allspice). The main curing agent was salt (not a part of the spice blend). The legs were then individually wrapped in plastic wrap and left in the refrigerator for two days to cure.

After the two days, the legs were then unwrapped, washed with cold water and then put on a rack to dry. The following day (I let this occur overnight), I heated up duck fat until a simmer, then placed legs into the pot and did a quick saute on them. I then transferred the pot into the oven at 200 degrees which was then left in the oven for eight hours.

Image

After this step, the legs were then transferred into a container, the cooled fat was added and then put into the refrigerator- this process with how they are cured can last for a few months refrigerated. Some people feel the longer time they are like this from initial end point the better the flavor is.

For actual meal-time cooking, I took one leg out and removed most of the fat. I put it in a pan skin side down and cooked in the oven at 500 for about 10 minutes. As a contrasting side to the richness of the duck I had just made a simple mixed arugula salad with a juniper-berry balsamic vinegar. The other side which was a millet cake is a recipe taken from Jean-Georges: Cooking at Home with a Four-Star Chef. This was an ideal side as it was a lighter fluffier cake and with was nice with the extra oil/fat of the duck.

Image

Enjoy.