This is light and refreshing and makes a lovely lunch to serve anyone.
- 1/4 cup sugar
- 1/3 cup pecans, coarsely chopped
- 1 bunch Romaine lettuce
- 2 cups Raspberries or Blackberries (or a cup of each)
In a small skillet over medium temperature, cook and stir the sugar until melted and a light caramel colour. This will take about 9-10 minutes. Now add the pecans and stir to coat. Spread out on parchment paper to cool. Break up in small pieces. Set aside.
In a large bowl, tear up the lettuce into bite-size pieces and combine the berries. Nothing is worse that a large piece of lettuce hanging out of a ladies mouth because it was too big. Right?
Creamy Dressing
- 1/4 cup mayonnaise
- 2 tbsp. sugar
- 1 1/2 tbsp. sour cream
- 1 tbsp. cream
- 1 tsp. poppy seeds
Whisk the ingredients together, and drizzle over the salad and toss to coat.
Sprinkle the top with the coated pecans. This will yield 10 servings unless you are all really, really enjoying it.
Serve with warm Brioche buns and a glass of the chilled white grape. Enjoy!
Scallops, Shrimp and Chicken In A Basket
I know, after 6 weeks or so of the ‘same old, same old’ meals, give this one a go. It is quite easy and certainly delicious. No one will mind being safe at home.
- 3/4 lb. fresh asparagus, trimmed and cut in 2 inch lengths
- 1/2 lb. scallops and shrimp
- 1/4 lb. boneless skinless chicken breast
- 1 tbsp. cornstarch
- 1 egg white, beaten
- pinch of salt and pepper
- 2 tbsp. cooking oil
- 2 tsp. minced fresh ginger
- 3/4 cup chicken broth
- 2 tbsp. oyster sauce
- 1 tbsp. fish sauce
- 1 tsp cornstarch dissolved in 2 tsp. water
Bring a saucepan with water to a boil and add the asparagus, cooking until tender (about 2 minutes). Drain and set aside.
Cut the seafood and chicken into 1/2 inch cubes, dredge with the cornstarch, egg white and salt and pepper.
Place a wok over high heat until hot. Add the oil and swirl to coat the sides. Add ginger and cook, stirring for 10 seconds. Add the seafood and chicken and stir fry for about a minute, Add the broth, sauces and bring t a boil. Add the cornstarch solution and cook, stirring until it thickens. Add the asparagus and toss to mix.
Special Basket
- 2 x 6 inch metal strainers
- cooking oil
- 1 large potato, peeled and shredded
- 1 tsp. cornstarch
- pinch of fennel seeds
Heat cooking oil in a wok used for deep frying to 30 F degrees. Rinse the shredded potato under cold water and squeeze to remove as much of the water as possible. Pat dry with a paper towel. Toss the potato with cornstarch.
Dip the strainers into the oil to coat them. Line one strainer with potato to about 1/4 inch thickness. Nest the second strainer on top and immerse them into the oil. Deep fry until golden brown. Remove from the strainers and drain on paper towels.
Fill immediately with the seafood and serve with a beautiful green salad and, of course, a glass of your favourite beverage.
ENJOY.
