This is a wonderful light lunch for 4. Try it…on the patio in the early spring days with a couple of friends and a glass of chilled wine such as a Sav. Blanc.
- 1/2 cup finely chopped onion
- 1 tbsp. olive oil
- 1 lb. sea scallops
- 1 1/2 cups panko crumbs
- 1 egg, beaten
- 1/4 chopped cilantro
- 2 tbsp. fresh Italian parsley, chopped
- 2 tbsp. peeled ginger, grated
- pinch of salt
- 2 tbsp. peanut oil
- 1/3 cup chopped cilantro
- 1 large lime
- pinch of cumin
- 3/4 cup mayonnaise
Saute the onion in the olive oil until soft. Cool and then transfer to a food processor. Add the scallops, 1/2 cup panko crumbs, egg, cilantro, parsley, ginger and salt. Pulse until almost smooth, making sure there are still bits of scallop. Cover and chill until cold.
Put the remainder panko crumbs in a bowl. Scoop 1/3 cup of the scallop mixture in your hands and form into a ball and shape into a 2 1/2 inch round flat cake. Roll in the panko crumbs and transfer to a parchment lined baking sheet. Repeat for the remaining mixture. (If making the day ahead, cover and refrigerate).
Preheat oven to 450 degrees. Heat peanut oil in a large skillet. Add two cakes at a time and cook until golden on both sides. Remove to the baking sheet. Repeat until all the cakes are done. Bake for about 7-8 minutes until cooked through.
Dollop two cakes per plate with the cilantro mayonnaise. Serve with steamed baby potatoes that have been drizzled with butter.
Cilantro Mayonnaise
- 1/3 cup chopped cilantro
- zest and juice from 1/2 large lime
- pinch of ground cumin
- 3/4 cup mayonnaise (not salad dressing)
Combine all the ingredients in a blender and whirl until well blended.
Pork Tenderloin/Apple Slaw Sandwiches
What a superb combination – apples and pork tenderloin. You will love this recipe.
- 2 red-skinned apples (Pink Lady or Honeycrisp), cored and julienned
- 2 tbsp. lemon juice
- 1 tbsp. olive oil
- 1/4 cup fresh tarragon, torn in pieces
- 1/2 cup Panko crumbs
- 12 oz. pork tenderloin, cut into 4 pieces
- pinch of salt and pepper
- 2 eggs, beaten
- Crisco oil
- 8 thin slices of rustic bread
- 2 tbsp. mayonnaise
- 2 tbsp. honey mustard
Apple Slaw
Toss the julienned apples with olive oil, tarragon and lemon juice. Set aside.
Pork Tenderloin
Crush the panko crumbs with a rolling pin for a couple of rolls and transfer to a shallow dish, Place each piece of pork between plastic wrap and pound to 1/4 inch thickness. Set aside.
Pour the flour, salt and pepper into a shallow dish. Place the beaten egg in another shallow bowl. Dip each piece of pork into the flour, then egg and finally panko crumbs.
Preheat skillet with about 1/4-1/3 inch of oil over medium heat. Cook for 3 minutes each side or until golden and no pink remains.
Put together the pork, apple slaw between two slices of bread where you have applied the mayo and mustard.
Now, how is that for a deluxe sandwich? Darn tooten….
Christmas Morning Parfait
Make it easy this morning as you will be having a super busy day….this will help you de-stress as well.
This will serve 4 so adjust the amounts to suit the number of people at your table this morning.
- 1/2 cup sugar
- 1/2 cup water
- 1/4 tsp. lime zest
In a small pot, combine these ingredients and bring to a boil. Remove from heat as soon as the sugar has completely dissolved. Cool now to room temperature.
Pistachio Pesto
- 1 cup pistachios, shelled, chopped
- 10 mint leaves
- 1 tsp. vanilla
- lime infused syrup (1 cup syrup with lime zest from 1 lime)
- 1 x 500g container of vanilla yogurt
- 1 pint of fresh raspberries
Combine the pistachios, mint leaves and vanilla in a food processor and lime infused syrup for about 25-28 seconds, until it has the consistency of a pesto.
Put 2 tbsp of the pesto in the bottom of a pretty glass, and layer 3-4 heaping tbsp. of the yogurt, a layer of the raspberies and repeat the layers, finishing with 2 more heaping tbsp. of the pesto.
In case you haven’t focused yet, these are the colours of the season. Enjoy!
Crisp Potatoes With A Garlic/Herb Oil
To really make this dish become the surprise hit at the dinner table, add some minced garlic.
- 1 1/2 lbs. red skinned baby potatoes
- sea salt
- 3 tbsp. olive oil
- 1/4 cup coarsely chopped parsley (flat leaf is best)
- 2 garlic cloves, grated
Heat the grill on medium high. Firstly, fill a pot with the potatoes and cold water and bring to a boil. Reduce the heat and simmer until the potatoes are tender (12-14 minutes). Drain and cool slightly.
Cut the potatoes in half and toss with 1 tbsp. olive oil , coating all the surfaces. Whisk together the remaining oil and garlic. Grill the potatoes directly on the grates, turning to get grill marks on the potatoes, cooking until they become crisp. (2-3 minutes in total).
Remove from the grill and toss with the remaining oil, minced garlic and adding the chopped parsley.
These are really a delightful ‘gift’ to the dinner. Enjoy!
Pork Tenderloin With Mustard Crust
There are never any leftovers with pork tenderloin and with the mustard crust and the Rye-based cream sauce, this is a meal for company.
Depending on the size of the tenderloins, it will serve 4-8 people.
- 2 tbsp. butter
- 4 tbsp. whole grain mustard, divided
- 2 medium pork tenderloins
- 1 tbsp. olive oil
- 1/2 cup shallots, finely chopped
- 1/2 cup Rye whiskey
- 1 1/2 cups whipping cream, room temperature
Mix together in a small bowl the butter and mustard. Set aside.
Cut the silver skin off the tenderloin, any excess fat and pat dry with a paper towel. Season with salt and pepper.
Heat a roast pan over medium high heat and add the oil. When that is hot, add the tenderloin and sear all sides, browning as you go, Now reduce the heat. While still in the pan, brush the tops of the tenderloin with the mustard butter combination. Cover and cook but when the temperature of the meat reaches 145F (63C), remove from the pan, tent with foil and let rest.
Increase the temperature to high and add the shallots, cooking until softened. Now add the rye, cooking until it has been reduced to a glaze. Reduce the temperature to medium and stir in the mustard and cream and any juices from pork cooking until it coats the back of a spoon .
Slice the pork and arrange on a platter, spooning the sauce over the top. Let the guests help themselves OR you can plate in the kitchen and bring to the table.
Mashed sweet potatoes, broccoli, chilled salad and there you go.
Darn – I almost forgot…..bring on the wine as well. A beautiful Chardonnay would be perfect.
Pork Loin Chops With Pears
This is another ‘quickie’ dinner and when you have kids in so many different sports, or dance classes, or company coming, this is a great way to go. The only secret to being super quick is to measure out all the ingredients first and then go for it. Also this cut of meat is made for fast cooking.
- 2 small pears, cored and cut into 8 wedges
- 1 cup pear nectar (or apple juice if that is all you have in the cupboard)
- 2 tsp. grated fresh ginger
- 1/4 tsp. ground cinnamon
- 4 pork loin chops, 3/4 inch thick
- 1 tsp. cracked pepper
- pinch of salt
- 1 tbsp. olive oil
- 2 tsp. cornstarch
In a saucepan combine the pear wedges, pear nectar, fresh ginger and cinnamon. Bring to a boil then reduce heat, simmering for about 2-3 minutes until tender. Remove them with a slotted spoon, set aside and reserve liquid (should measure 1/1/4 cups). Add more nectar if it doesn’t.
Cut away the excess fat and press the pepper into the meat and sprinkle with salt. Cook in a hot skillet for about 9-10 minutes until there is no pink and the liquid runs clear. Remove the chops but reserve the drippings in the pan.
Add the cornstarch by whisking into the drippings. Add the pear liquid and cook until it becomes thickened. Add the pears and cook a further 60 seconds.
If having mashed potatoes, put a large dollop in the center of the plate, place a chop just off to the side (yet still on the potatoes) and drizzle the sauce over the top.
This is even company fare. Add a vegetable, salad, glass of wine and what more could you ask for?
I know…..you are so welcome!
Fall Boil With Shrimp And Stuff
October has arrived and while the weather is still super nice, this would be a fun thing to do for a last hurrah, if you will. No real fussing, no real cleanup. It is messy, delicious and pure fun!
This will serve 8
- 1 cup unsalted butter
- 4 cloves garlic, crushed
- 3 tbsp. seasoning salt, like “Joe’s Stuff” or Cajun-type seasoning
- coarse salt
- 3 lemons, 1 halved, 2 cut in thick wedges
- 2 1/2 lbs. new baby potatoes
- 5 ears of corn, cut in 1 inch pieces
- butter for brushing
- 3 lbs. jumbo shrimp, shells on, deveined
- Sheets of packing paper (clean and by the roll, if possible)
Heat the butter in a saucepan over medium heat, until melted. Add the garlic and simmer for only 1 minute. Stir in the seasoning and salt. Squeeze the juice from the halved lemon (reserve the halves) and add to the butter. Remove from the heat but covered to keep warm.
In a large saucepan with water, boil the potatoes for about 12-15 minutes until tender when poked with a knife. Add the corn and the lemon halves. Return to the boil, then drain.
Preheat the barbecue and brush the grates with oil. Take 2 tbsp. of butter mixture and toss the potatoes, corn, shrimp and sliced lemons until coated.
Put it all on the grill, cooking only until the shrimp have turned pink and there are grill marks on the corn and potatoes.
You can add mussels and clams as well, making sure they all open.
Throw out the paper to cover the table, have a pile of paper napkins handy and toss it all on the table. The trick here is to help yourself and eat away. Serve the remaining butter in a couple of bowls and just have fun.
Cold beer in a bucket or a bottle or two of chilled wine is all you need.
Mashed Potatoes And Vegetable Bake
It is now Autumn and that means potluck dinners and Thanksgiving celebrations. This is a wonderful side dish to either make and take or make, bake and devour. Either way, it will be a real hit on the table.
- 2 lbs. russet potatoes, peeled and cut in 2 inch pieces
- 1 tsp. olive oil
- 1 cup fresh corn kernals (frozen can be used-thawed)
- 1 cup asparagus, cut in 1 inch pieces
- 1 garlic clove, minced
- 1/2 cup sour cream
- 1/4 cup butter
- pinch of salt
- 2 cups panko crumbs
- 1 cup shredded white cheddar cheese
- 1 tsp. paprika
- 3 tbsp. butter
Preheat oven to 450 degrees.
In large pot, boil potatoes until tender (about 15-17 minutes). Drain. With a potato masher, mash the potatoes and then place in food processor. (this step prevents lumpy potatoes).
Now add the sour cream, 2 tbsp. butter, 1 egg, pinch of salt, paprika and minced garlic. Mix until completely smooth.
In a skillet, add the olive oil and saute the vegetables until tender (6-8 minutes). Transfer these to a buttered 1 1/2 qt. baking dish. Scoop the potatoes over the top, spreading to the dish edge. Sprinkle the top with the panko crumbs and grated cheese. Then dot the 3 tbsp. of butter over the top.
Bake only until the top is getting browned. This will make 8 plus servings. A great dish to make.
There, didn’t I tell you it was great?
Beet, Avocado And Orange Salad
What a wonderful way to use the harvest bounty to its absolute best. You can use golden beets along with red beets to make it more colourful if you wish, but the main part of this salad is the golden beet. These are soooooo yummy.
- 1 bunch of golden beets. trimmed and scrubbed
- 2 tbsp. olive oil, divided
- coarse salt
- 1 bunch baby spinach, washed and stems removed
- 2 large radishes, sliced thin
- 1 avocado, peeled and sliced
- 1 blood orange or large orange, pith removed and segmented
- 1 tsp. red wine vinegar
- 1/3 cup goat cheese, crumbled
Preheat oven to 425 degrees. Place the beets on a parchment lined baking sheet after rubbing them with 1 tbsp. olive oil. Fold the parchment paper around them and wrap this in tin foil, making sure to seal it up. Cook for abut 30-35 minutes. Remove from the oven, open up the packets and let cool. Remove the skins and then cut into wedges.
Combine the spinach, radishes, avocado, orange segments and beets in a large bowl. Season lightly with salt and freshly ground pepper.
Whisk together the remaining oil and wine vinegar until combined. Drizzle over the salad and gently toss. Top with the goat cheese.
Dark Cherry Flan
What a way to add sparkle to a dinner party. Easy, delicious and requests for “more, please” will be heard.
- 2 white cake mixes
- 2 large eggs
- 2 tsp. almond flavouring
- 1 14 oz. can dark cherries, pitted and drained
- 3 tbsp. white rum
- 2/3 cup Nutriwhip, unwhipped
- 2 eggs
- 2 tsp. cornstarch
- icing sugar for garnish
- Grated lime zest
In a large bowl, stir together the cake mixes and eggs with a fork, until crumbly. With floured fingers, press the mixture over the bottom and up the sides of a 10 inch springform cake pan.
Arrange the cherries over the base of the pan and sprinkle with the white rum.
In a bowl beat the Nutriwhip, eggs and cornstarch until completely smooth and thickened. Pour this over the cherries and bake in a preheated 400 degree oven for 10 minutes. Reduce the temperature to 300 degrees and bake for one hour until golden brown in colour.
Let cool to room temperature before releasing the sides of the pan.
When serving, slice in wedges, dust with icing sugar and sprinkle with the lime zest.
This is truly a delight to make and devour….yes, I did say devour.
Peach Cheesecake Squares
I just finished making peach jam (our very own peaches) and this is a delectable/delicious/and downright yummy dessert using it.
- 2 cups flour
- 3/4 cup packed brown sugar
- 3/4 cup finely chopped pecans
- 3/4 cup butter
- 2 – 8 0z. pkg cream cheese, softened
- 2/3 cup sugar
- 2 large eggs
- 1/2 tsp. vanilla
- 1 cup peach jam
- 3/4 cup pecan halves
To make the crust, combine the flour, brown sugar, chopped pecans and butter, mixing until crumbly. Keep 3/4 cup aside for the topping.
Press the remainder into a 13 x 9 inch baking dish that you have sprayed with Pam. Bake in a 350 degree oven for about 15 minutes until the edges are golden.
In your mixer, beat the cream cheese, sugar, eggs and vanilla until completely smooth. Spread over the hot crust, and bake a further 15 minutes. Stir the jam until quite smooth and spread over the top.
Mix the pecans halves into the remaining crumb mixture and sprinkle over the top. and bake another 15 minutes.
Cool completely on a rack and chill t least 3 hours or overnight.
What did I tell you? Yummy!
Indonesian-Style Fried Rice
This is so cool! Give it a go and I know you will love it as well. It looks involved but takes only 30 minutes to do.
- 1 tbsp. coconut oil
- 3 eggs, well beaten
- 1 small onion, peeled and chopped
- 1 leek (white and light green parts only) and sliced thin
- 1/2 red bell pepper, thinly sliced
- 2 garlic cloves, minced
- 1 tsp. ground cumin
- 1 tsp. coriander
- 1 tsp. chili paste
- 8 oz. boneless skinless chicken thighs, cubed
- 8 oz. medium shrimp, peeled and deveined
- 4 cups cooked rice
- 3 tbsp. soy sauce
- 3 tbsp. honey
- 2 tsp. vinegar
- pinch of salt
- 3 cups spinach leaves, chopped coarsely.
Whew! here we go…
In a wok or deep-sided skillet, heat 1 tsp. coconut oil over medium heat. When melted, add and cover the eggs, cooking until firm. This takes about 3 minutes. Fold in half and remove from pan. Cut into thin strips. Cover and set aside.
Heat remaining oil in the wok and cook the onion, leek, and red pepper until the onions begin to soften. Stir in the garlic, cumin, coriander and chili paste. Cook until it becomes fragrant (60 seconds). Remove to a large bowl and set aside.
Same old wok…add the chicken and cook until browned and the juices run clear when chicken is pierced. (make sure it is cooked), add the shrimp and cook only until pink in colour.
Now stir in the rice, remaining ingredients and toss to coat. Stir in the spinach and cook only until the rice is hot. Fold in the egg and serve.
OMG! This is a dish to remember.