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.
Grilled Mahi Mahi With Sweet And Spicy Pineapple
I had a request for a Mahi Mahi recipe and this one is a good one to start with. All the ingredients are fresh and it can be done in less than an hour. It can be a during the week dinner or company fare….the choice is yours.
- 2 garlic cloves, finely chopped
- 2/3 cup shallots, cut in half lengthwise and thinly sliced
- 3 tbsp. olive oil
- 1 fresh serrano chile, minced and including the seeds
- 3/4 fresh pineapple, peeled, cored and cut into 1/2 inch cubes (about 4 cups)
- 1 tbsp. fish sauce
- 1 tsp. sugar
- pinch of salt
- 1/3 cup fresh cilantro
- 6 (1 1/2 inch thick) mahimahi fillets with skin
In a large skillet, cook the garlic and shallots in 2 tbsp. oil, stirring constantly for 4-5 minutes. Do not burn the garlic. Add the chile and pineapple and saute over a moderately high heat until the pineapple is softened (about 5 minutes). Add the fish sauce, sugar and salt and saute a further 30 seconds. Cool to room temperature and, if using immediately, add the cilantro. If not, make ahead and keep in the fridge adding the cilantro at the end, just before serving. No more than 4 hours ahead of dining.
If grilling outdoors, preheat grill on high, covered for 10 minutes, then reduce the heat to medium. Brush the fish all over with the remaining oil and grill, skin side down until the skin is crisp (4 minutes). Turn the fish over and cook a further 5 minutes.
Remove, plate and serve with the pineapple mixture spooned over the top.
Add a lemon flavoured rice (using fresh lemons) or a Limoncello risotto and a green salad. Yummy!
Oh, did I forget? A glass of perfectly chilled white wine would be a great addition.
Chicken Pizza
Time to forget about the Christmas fare and New Years over-indulgence….take a night off and enjoy a wonderful pizza.
- 1 x 12 inch Italian bread shell (Boboli)
- 1 cup salsa (homemade is best)
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground cumin
- 2 cups chopped chicken
- 1/2 cup of dried cranberries OR golden raisins
- 1 tbsp. sliced almonds
- 1 cup shredded Monteray Jack cheese
- 1 tbsp. snipped cilantro
Preheat oven to 400 degrees. Place bread shell on a baking sheet. In a small bowl combine the salsa, cinnamon and cumin. Spread this evenly over the bread shell.
Top with the chicken, cranberries (raisins) and almonds. Bake for 10 minutes.
Sprinkle with the cheese and bake for another 6-7 minutes until the pizza is heated through and the cheese has melted. Sprinkle the cilantro over the pizza. This makes 6 servings.
This is easy, very tasty and a nice break from the heavy, fatty foods of the past 6-7 weeks of entertaining, being entertained or just eating all the goodies you see.
It is yummy.
Chunky Guacamole – Freshly Homemade
With the Grey Cup this weekend and knowing everyone will be glued to the television, this is a lovely guacamole to serve along with tortilla chips, and fresh tomato salsa (on site).
- 3 avocados- peeled, pitted and mashed
- 1 lime, juiced
- 1/2 cup finely diced onion
- 2 tbsp. chopped cilantro
- 2 tomatoes, chopped
- 1 tsp. minced garlic
- pinch of cayenne
In a bowl, mash together the avocado, lime juice and salt. Mix in the onion, cilantro, tomatoes and garlic.
Stir in the cayenne pepper and refrigerate for an hour to let the flavours blend well.
Colourful Crab Salad
This is, truly, one of the top two salads I simply love….this looks special and even tastes better. Serves six starving or eight polite guests
- 1 celery stalk, peeled
- 1 each, red and yellow peppers
- 1/4 cup fresh chopped cilantro
- 1/2 cup frozen peas
- 3/4 lb. imitation king crab
- 2 limes
- 1/2 cup mayonnaise, not salad dressing
- 1/2 tsp. Tabasco
- Pinch of salt
Do all the chopping first. Finely chop the celery, de-seed the peppers and chop fine, chop the cilantro and put all three in a large bowl. Add the peas. Coarsely chop the crab and add to the mixture.
In a small bowl, squeeze 2 tbsp. lime juice from one lime. Into this juice, add the mayonnaise, Tabasco sauce and salt. Drizzle this over the crab mixture and mix well. Cover and refrigerate for no longer one hour before serving.
Now find your sexiest glasses and put the salad into each one. Place 3 crackers on the plate. Put a small wedge of lime on the side of the glass bowl.