Thursday, February 9, 2012

New Recipes

Bay Scallop Crudo
This is not the typical way to make a crudo. In this case, it's more like a ceviche but just as delicious!

1/2 lb super fresh bay scallops
Juice of one Meyer Lemon (strained)
Juice of two Clementines (strained)
1/2 of a Thai Green Chile-sliced very thin (use more if you like spicy)
1 tbsp soy sauce
1/4 cup good quality extra virgin olive oil
1 tbsp finely chopped chives
1 doz ripe yellow grape tomatoes (sliced in half)
Salt to taste

Combine and gently stir together all of the above ingredients and let sit in fridge for about an hour. Stir every ten minutes. Adjust seasoning right before serving. Serve immediately. This recipe is also delicious with large scallops, thinly sliced.

Serves 2 or 4 small portions

Carrot, Parsnip and Arugula Salad
16 oz carrots and parsnips (I used mutli color carrots for presentation)
1 tbsp Caraway seeds
1 tbsp Coriander seeds
1 tbsp Cumin seeds
Arugula (use enough for four servings, use your judgement)
2-3 cloves of garlic (mashed or put through a press)
Salt and Pepper to taste
Extra Virgin Olive Oil to coat veggies, use liberally

Preheat your oven to 425 degrees. Combine all spices and garlic in a mill or mash them in a mortar and pestle; add oil to make a thin paste. Peel carrots and parsnips. Massage spices, oil and garlic mixture into veggies. Salt and pepper generously to taste and roast on 425 degrees until the veggies are soft and slightly caramelized. Remove and let cool to room temperature. 
You can easily adjust all ingredients to make more, or use more spices and garlic to adjust the flavor.

For the salad, toss the arugula with our lemon-garlic vinagrette (see recipe on meal #4 of our "Seven Meals for Seven Days" post). 
Arrange the veggies on top of the salad on a plate for family style or single servings. A sprinkle of pink 
salt is nice with it as well.

Serves 4