Author: cia

Scallop Salad with Saffron Dressing

I’m not a big fan of mayo so I used the light kind for this recipe. Make sure you serve this as soon as you plate it so that the mayo doesn’t look curdled and the greens do not wilt.

Ingredients:
6 scallops
pinch of saffron threads
1/4 cup light mayonnaise
1 1/2 tbsps of cream
1 tsp lemon juice
butter
olive oil
mixed greens

1. To make the dressing, place saffron threads in a bowl and soak in 2 tsps of hot water for ten minutes. Add mayo and mix well until rich yellow. Stir in the cream and then lemon juice. Refrigerate until needed.
2. Heat butter and olive oil in a hot skillet. Sear scallops, about 2 minutes each side.
3. Serve scallops on a bed of mixed greens. Top with saffron dressing.

Lamb Salad with Mint and Dill

I know I have a lot of favorites, but this is really one of them. I loved the fact that a dish with game can still be fresh and light just by adding mint leaves and julienned summer vegetables.

Ingredients:
lamb fillets
1 medium red onion, sliced thinly
half a red bell pepper, julienned
half a green bell pepper, julienned
half a cucumber, julienned
handful of fresh mint, finely chopped
handful of fresh dill, roughly chopped
fresh lemon juice
2 garlic cloves, crushed and finely chopped
salt, pepper, olive oil

1. Combine the vegetables in a large bowl with the mint and dill.
2. Heat a frying pan, add olive oil. When oil is hot, fry lamb fillets until tender but still pink, about 2-3 minutes per side. Remove from pan and allow to cool. Set aside for about 5 minutes. When cool, thinly slice the lamb and toss in the salad.
3. In a screw-top jar, combine lemon juice, garlic and olive oil. Season with salt and pepper. Shake well. Pour in salad and toss lightly.

Crab Salad with Tomato-Sake Gelée

This was a sweet recipe from Amanda Hesser of The New York Times. Sweet, as in, new and exciting. I made it as an appetizer for a party I threw for my Dominican and Ecuadorian girlfriends. You can use cheap sake for this but definitely get the good-quality and real crab meat from your fishmonger.

Ingredients:
3 medium-sized tomatoes, chopped
1/4 cup of sake
1 pound of crab meat
1 packet of unflavored gelatin, softened in 2 tbsps water
zest of 1 lemon
juice of half a lemon
8 basil leaves, thinly sliced
salt, pepper, olive oil

1. Purée tomatoes in a food processor. Strain through a sieve into a saucepan. It should lead about 1 cup. Add the sake and heat over medium-low fire until warm. Season with a little salt.
2. Remove from heat and stir in softened gelatin until fully dissolved. Pour into a plastic bowl to mold. Chill until firm and ready to use.
3. Just before serving, combine crab meat, zest, lemon juice, olive oil and basil leaves in a bowl. Season with salt and pepper. Toss lightly. Place a small mound on a plate.
4. Unmold gelée and chop into triangles. Place next to the crab salad.

Related post/s:
Where to buy crab meat

Sesame-Coated Tuna with Cilantro Salsa

Ingredients:
1 tuna steak
1/4 cup sesame seeds
2 tomatoes, seeded and diced
1 garlic clove, crushed and finely chopped
1 tbsp cilantro, finely chopped
1 tbsp lime juice
arugula or other mixed greens
salt, pepper, olive oil

1. Cut tuna steak in thick chunks. Roll in sesame seeds to coat. Refrigerate until ready to cook.
2. For the salsa, combine tomatoes, garlic, oil, lime juice in a bowl. Cover and refrigerate until ready to use.
3. Heat a frying pan and add olive oil. When oil is hot, fry tuna until tender but still pink in the center, about 2-3 minutes per side. Remove and drain on paper towels.
4. Serve on top of greens and spoon the salsa on the side. Season with salt and pepper.

Related post/s:
Cool Food at Amazon.com

Chicken with Mint and Cilantro Dressing

This was one of the best dishes I’ve ever had to cook and eat alone. I served this on top of kimchi-flavored fried rice.

Ingredients:
chicken breast fillet
handful of mint leaves, finely chopped
handful of cilantro, finely chopped
half a cucumber, cut through center and thinly sliced
handful of snap peas, blanched
2 stalks of scallions, sliced diagonally
2 tbsps rice wine
1 tbsp soy sauce
1 tbsp lemon juice
2 tbsps sweet chili sauce
salt, pepper

1. Coat chicken fillets with salt and pepper. Cover and refrigerate until ready to cook.
2. Combine mint leaves, cilantro, cucumber, snap peas and scallions in a bowl. Season with salt and pepper.
3. Heat a frying pan and add olive oil. When oil is hot, fry chicken until cooked through, about 8 minutes per side. Remove from pan and allow to cool. Set aside. When cool, slice the chicken diagonally and toss with the vegetables.
4. For the dressing, combine rice wine, soy sauce, lemon juice and sweet chili sauce. Pour over the chicken and the vegetables and toss until well coated.

Related post/s:
Kimchi for kimchi-flavored fried rice