Seared Scallops with Sweet Corn Risotto

Clearly you can tell by my lack of posting that it has been awhile since I have cooked. Well last night, I actually had the energy to prepare some dinner so I decided to go all out with something a little fancier than a regular weeknight meal.

Jordan and I love scallops but we usually have them with a light sauce as an appetizer. Since I wanted to prepare them as a main I needed an accompaniment that would round out the meal. Scallops and corn make a perfect couple so I decided to pair the simply seared scallops with a delicious sweet corn risotto. It was a perfect, indulgent weeknight meal and I am glad I mustered up the energy to prepare it.

Sweet Corn Risotto
Serves 4

• 2 Tbsp. olive oil
• 1 shallot, minced
• 1 clove of garlic, minced
• 1 cup arborio rice
• 1 cup white wine
• 4 cups chicken or vegetable stock, heated
• 1 cup of corn, fresh or frozen, pureed until almost smooth
• 1 cup of corn niblets, fresh or frozen
• 2 Tbsp. butter
• kosher salt and freshly ground pepper
• handful of chopped chives

1. Heat a large skillet over medium-high heat, once hot add the oil, shallot and garlic. Cook until softned and translucnet, about 3 minutes. Stir in the rice and stir to coat with the oil. Cook for one minute.
2. Pour in the wine, and using a wooden spoon scrape off any brown bits from the bottom of the pan. Bring to a boil, and reduce by one half. Lower the heat to a simmer
3. Pour one ladle of stock into the rice mixture, and continually stir, once the liquid is absorbed add another ladle of stock. Repeat this process until all the stock is used and the rice is cooked to al dente, adding in both the pureed and whole corn with the last stock addition.
4. Stir in the butter and season with salt and pepper to taste. Stir in the chives and cover with aluminum foil to keep in the heat while you sear the scallops.

Simple Seared Scallops
This recipe can be used for any amount of scallops

• fresh, sea scallops
• paper towel
• kosher salt and pepper
• vegetable oil
• butter
• squeeze of lemon

1. Place the sea scallops onto a peice of paper towl and blot out any excess moisture. Season with salt and pepper.
2. Heat a large saute pan over high heat, once hot add enough vegetable oil to coat the bottom of the pan. Add the scallops, making sure not to over crowd the pan and sear until golden brown on each side, about 2-3 minutes per side.
3. Once finished, add a small amount of butter and a squeeze of lemon juice to the pan and let melt and coat the scallops.
4. Remove and serve. 

Heading South

Years ago, my closest girlfriends and I started the tradition of hosting girls night dinner parties as often as we could. These dinners started off as a monthly event but as we get older and our lives started to change with houses, weddings, children, etc the dinners have become more and more sparse.  I think the last girls dinner I hosted my friend Ainsley was pregnant and her son is now 1! When I was able to gather my friends for one of the only quiet weekends of the summer I jumped at the opportunity to  host a dinner party. Inspired by a recent visit to Yardbird Southern Table in South Beach I developed a southern style menu and served everything family style for a casual feel.

On the Menu:

• Blackberry-Ginger Lemonade
• Creole Crab Dip with Crackers and Endive for Dipping
• Southern Fried Chicken
• Old Bay Blackened Shrimp
• Mac and Cheese
• Green Beans with Crispy Andouille Sausage
• Sauteed Kale with Garlic
• Biscuits with Honey Butter

The night was a success and hopefully we wont have to wait quite as long for another girls night dinner!

Here are a couple of the recipes from the evening as well as some pictures:

Creole Crab Dip
Serves 4-6

• 1 can (120 g) lump crab meat, picked through for shells and cartilage
• 1 small shallot, minced
• 1/2 cup mayonaisse
• 1/2 cup cream cheese, room temperature
• 1 tsp. Old Bay seasoning
• 1/2 tsp. Worcestershire sauce
• squeeze of lemon juice
• kosher salt and fresh ground pepper to taste

1. Preheat the oven to 400 degrees F.
2. In a mixing bowl combine the crab, shallot, mayo, cream cheese, Old Bay, Worcestershire and lemon juice. Season with salt and pepper to taste.
3. Transfer the mixture to an oven proof dish and place in the oven.
4. Bake until the top is golden and bubbly, about 15-20 minutes.
5. Serve with your favourite crudite and crackers.

The Best Mac and Cheese
Serves 4 as a main

• 1 lb. of elbow macaroni, or any other similar sized pasta (I used shells)
• drizzle of olive oil
• 4 Tbsp. butter
• 1 shallot, minced
• 1/4 cup. flour
• 2 cups whole milk
• 1 1/2 cups heavy cream
• 1 cup velveeta cheese, cut into cubes
• 3 cups grated sharp cheddar cheese
• 1 tsp. paprika
• 1 tsp. dry mustard 
• dash of hot sauce
• 1/2 cup Panko bread crumbs
• salt and freshly ground pepper to taste

1. Preheat the oven to 400 degrees F.
2. In a large pot of boiling, salted water cook the pasta according to package directions. Drain, toss with the olive oil and set aside.
3. In a medium saucepan, melt the butter over medium heat. Add the shallot and cook until softned, about 3 minutes. Stir in the flour and cook for 1 minute. Whisk in the milk and cream and continue to whisk until no clumps are present. Cook until the mixture begins to boil and is thickened then whisk in the cheeses.
4. Once the cheese is melted, stir in the paprika, dry mustard and hot sauce then season with salt and pepper to taste.
5. Pour the sauce over the pasta and stir to combine.
6. Empty the pasta into a greased oven-proof casserole dish then sprinkle the top with the bread crumbs.
7. Place in the oven and bake until bubbly and the crust is golden, about 20 minutes.

Panko Crusted Rainbow Trout with Caper-Dijon Aioli

Jordan is not the biggest fish eater so whenever I have an evening to myself I take the opportunity to prepare some to enjoy on my own. Today I picked up a delicious looking filet of rainbow trout. The rest of the dish was easily made with ingredients I had on hand. It required minimal amounts of cooking which worked perfectly for a warm night like tonight. Just pair this fish with some steamed or grilled veggies or a side salad and you have a delicious, healthy and balanced meal.

Panko Crusted Rainbow Trout
Serves 1 (simply double, triple or quadruple the ingredients for more people)

• 1 6 oz filet of rainbow trout
• 1/4 cup panko breadcrumbs
• 1 Tbsp. lemon zest
• 1 Tbsp. finely chopped parsley
• 1 tsp. butter, melted
• salt and pepper to taste

1.  Preheat the oven to 400 degrees F.
2. Check the fish for any small bones and remove using fish tweezers or your fingers. Place onto a parchment lined baking sheet, skin side down.
3. In a small bowl combine the breadcrumbs, zest, parsley and butter. Season with salt and pepper and stir until combined.
4. Press the breadcrumb mixture onto the flesh of the fish. Bake in the oven until the fish is cooked through and the crust is brown and crisp, about 10-12 minutes.

Caper-Dijon Aioli

• 1/4 cup light mayonnaise
• 1 tsp. capers, drained and chopped
• 1 tsp chopped parsley
• 1 tsp lemon zest
• 1 tsp grainy dijon mustard
• salt and pepper to taste

1. Combine all the ingredients in a small bowl and stir to combine. 
2. Serve with your favourite fish recipe.

Dinner for One: Lobster Salad Sandwich

I was on my own for dinner last night so while I was searching the grocery store for items for a quick supper I came across a cooked lobster on special for $10. I didn't have to search any further. Using items I already had at home I whipped up this simple yet delicious open-faced lobster sandwich.

Lobster Sandwich for One

• 1 small cooked lobster, meat removed (or about 1 cup of lobster meat), chopped into small pieces
• 1 Tbsp. Hellman's Half the Fat mayonnaise
• squeeze of lemon juice
• dash of Frank's hot sauce
• sprinkling of chopped chives
• 2 slices sourdough bread
• 1/2 avocado, mashed
• 1 tomato, sliced
• salt and pepper to taste

1. In a small mixing bowl combine the lobster meat with the mayonnaise, lemon juice, hot sauce and chives. Season with salt and pepper and set aside.
2. Toast the bread and lay on a plate. Spread the avocado on each slice of bread and top with a few tomato slices, season with salt and pepper.
3. Top the bread with the lobster salad and enjoy!!!

Crab Cake Sliders

Whenever I travel to the states I always make sure to visit The Cheesecake Factory. I know it isn't exactly a gourmet restaurant, but there is just something comforting about it that always draws me in. One of my favourite Cheesecake dishes is their Crab Cake Sandwich; a large crab cake sandwiched between a brioche bun and topped with crisp lettuce, fresh tomato and tartar sauce. Delicious, right? Well tonight, I decided to make my own version of the sandwich except that I made it miniature; Introducing The Crab Cake Slider!!!

These sliders are perfect for entertaining or a delicious week night treat as I enjoyed them tonight! Enjoy!

Crab Cake Sliders
Makes 8 Sliders

• 1/2 lb. fresh crab claw meat, picked through for shells
• 1 Tbsp. Hellman's Half the Fat mayonnaise
• 2 Tbsp.chopped chives
• 1 tsp. Frank's Red Hot hot sauce
• 1 tsp. dijon mustard
• 1 egg, beaten
• bread crumbs
• panko bread crumbs for dredging
• salt and pepper to taste
• 2 Tbsp. melted butter
• 8 slider buns
• Boston lettuce leaves, sliced tomatoes and tartar sauce (recipe below) for garnish

1. In a large mixing bowl gently mix together crab meat, mayo, chives, hot sauce, dijon, egg and bread crumbs until just combined, be careful not to break up crab meat too much. Place the panko bread crumbs in a shallow dish, season with salt and pepper and set aside.
2. Using your hands, form crab mixture into small slider patties, dredge in the seasoned panko and place on a a gently greased baking sheet. Repeat until entire mixture is used. Chill the sliders in the fridge for about 15-20 minutes (this will help hold them together when cooking)
3. Pre-heat your ovens broiler. Brush the tops of the crab cakes with some melted butter and place in the oven for 5 minutes, the tops should be golden brown. Remove the pan from the oven, flip the cakes over and brush with some more melted butter. Return to the oven and bake for an additional 3 minutes.
4. Spread a little tartar sauce on the bottom of a slider bun, top with some shredded lettuce, a slice of tomato and a crab cake, top with the bun top. Repeat with remaining cakes and buns.

Not Your Average Tartar Sauce
Makes about 1 cup (you will have leftovers)

• 3/4 cup Hellman's Half the Fat mayonnaise
• 1/2 tsp Old Bay seasoning
• 2 tsp. capers, roughly chopped
• 2 tsp. dill relish
• 1 tsp. grainy dijon mustard
• zest of 1 lemon 
• squeeze of lemon juice
• hot sauce to taste
• salt and pepper to taste

1. In a small mixing bowl combine all ingredients. Season with salt and pepper to taste.

"What's For Dinner?" Wednesday: Cheater Pad Thai

Pad Thai is a takeout favourite of mine, but to make traditional Pad Thai isn't always easy during the week. I adapted this recipe from one that was used at a cooking school I used to work at. I use ketchup as a cheater ingredient to mimic that sweet and sour flavour that tamarind gives to traditional Pad Thai. Because tamarind and other traditional Pad Thai ingredients aren't widely available, this recipe uses ingredients you can find at any grocery store to make a quick, and tasty Pad Thai dinner on a weeknight. I used chicken as my protein in this Pad Thai but you can substitute shrimp, tofu, or even just vegetables to adjust it to your liking.

My Cheater Pad Thai
Serves 4-6

• 2 Tbsp. Oyster sauce
• 2/3 cup ketchup
• 1 Tbsp. Thai fish sauce
• 2 Tbsp. water
• 2 Tbsp. brown sugar
• 1 package of pad thai noodles (454g/1 lb.)
  
• 2 Tbsp. vegetable oil
• 2 cloves of garlic, chopped
• 4 eggs, beaten
• 2 boneless, skinless chicken breasts, thinly sliced
• 2 cups bean sprouts
• 4 green onions, sliced
• 1/2 cup roasted peanuts, chopped
• lime wedges for garnish

1. In a small mixing bowl combine oyster sauce, ketchup, fish sauce, water and brown sugar. Set aside.
2. Place the noodles in a large bowl and cover with boiling water. Let sit until noodles are slightly softened, drain and set aside.
3. Heat a wok or large sauce pan over medium-high heat. Add the oil and garlic and fry until garlic starts to become golden.
4. Add the chicken and cook until cooked through, about 3 minutes.
5. Add the eggs and lightly scramble. Once the eggs are almost cooked through add the noodles and toss.
6. Pour in the ketchup mixture and continue to cook while tossing until heated through. Add the bean sprouts and green onions and cook for one minute longer.
7. Place onto a serving platter and sprinkle with the chopped peanuts and garnish with lime wedges.

photo courtesy of  www.foodnetwork.ca

'What's For Dinner?" Wednesday: Spicy Tuna Sushi Salad

Anyone who knows me, can tell you that I am sushi obsessed. I can eat it breakfast, lunch and dinner. I never get sick of it. One of my favorite things to order is a spicy tuna roll, I'm drooling just thinking about it. As I am trying to keep my new year's resolution of eating healthy, tonight I am taking my beloved spicy tuna roll and turning it into a nice, fresh, healthy salad. Be sure you buy high quality, sushi grade tuna for this recipe, as you will be eating it raw. I know tuna steaks can get pricey, but since you are adding lots of greens and other delicious, healthy ingredients, a little will go a long way. I'm using store bought seaweed salad in the recipe, you can find it in the prepared sushi section of most grocery stores, if not, you can pick up an order from your favourite sushi restaurant, or leave it out. Serve on it's own or with a bowl of miso soup.

Spicy Tuna Sushi Salad
Serves 4

• 3/4 lb (12 oz) fresh, sushi grade tuna steak
• 1 medium sized, ripe, avocado
• 1/4 cup light mayonnaise
  
• 1 tsp. Sriracha chili sauce
• 1 tsp. lemon juice
• 1 (142 g) package mixed greens
  
• 1 container (100g) prepared seaweed salad
• 2 green onions, sliced
• pickled ginger and toasted sesame seeds for garnish
• soy sauce and wasabi for dipping

1. Cut the tuna and avocado into bite sized cubes, trying to keep them the same size. Set aside.
2. In a small bowl combine the mayonnaise with the chili sauce and lemon juice, set aside.
3. In a large bowl, toss the mixed greens with the seaweed salad, green onions and cubed tuna and avocado.
4. Place the salad onto a large serving platter, or divide onto individual plates, then drizzle with the mayonnaise mixture.
5. Garnish with pickled ginger and sesame seeds and serve with soy sauce and wasabi on the side.

ENJOY!

"What's For Dinner?" Wednesday: Maple Glazed Salmon with Citrus Dressed Mixed Green and Apple Salad

With the holidays approaching, and lots of delicious, yet heavy dinners in sight, I thought that a nice, light recipe would be perfect for tonight. This is a recipe that I learned in my second year of culinary school. It is simple,delicious, and perfectly light.

Maple Glazed Salmon
Serves 4

• 4 salmon fillets, skin on
• 3/4 cup good quality maple syrup
• 2 tsp. canola oil
• good quality sea salt 

1.Pour the maple syrup into a casserole dish. Place the salmon flesh side down into the maple syrup. Place in the fridge and let marinate for at least an hour.
2. Heat a non stick pan over medium high heat, add the oil and then the salmon, skin side down. Cook until the skin in crispy and the bottom of the flesh is starting to turn pink, about 3-5 minutes. Don't flip the fish, it will cook through without flipping, and flipping will ruin maple glaze. This will make a medium cooked salmon, if you prefer a well done cooked fish, cover the pan and cook for about 2 minutes longer.
3. Remove from the pan, sprinkle with a little sea salt and serve on top of the salad.

Citrus Dressed Mixed Green and Apple Salad
Serves 4

•  2 tsp. white wine vinegar
  
• 1 Tbsp. lemon juice
  
• 1 tsp. granulated sugar
• 1 clove garlic, minced
• salt and pepper to taste
• 1/4 cup canola oil
• 1 green apple, cut into julienne
• 1/4 cup sliced red onion
• 4 cups mixed greens

1. To make the dressing, in a mixing bowl whisk together the vinegar, lemon juice, sugar, garlic and salt and pepper until combined. Slowly pour in the oil while continuing to whisk until well combined.
2. In a large bowl toss the mixed greens with the apple, onion and dressing.
3. Serve with the salmon.

ENJOY!

*Tip: To save time, you can use a store bought salad dressing. If you can't find a citrus based dressing, a simple oil and vinegar will go as well.

"What's For Dinner?" Wednesday: Thai Red Curry with Shrimp and Pineapple

I am a total take out junkie, and one of my favorite things to order in is Thai food. Unfortunately I can't afford to order in every night, so I am forced to try to recreate some of my favorite take out dishes at home. Whenever I order Thai, there is one item that must be delivered in that large brown paper bag, and that item is red curry. I love the sweet and spicy flavour of red curry, I add pineapples into mine to add a little extra sweetness and a unique texture. This recipe makes a medium spiced curry but you can adjust the amount of curry paste to reach your desired amount of heat. Serve with some steamed white rice.

Thai Red Curry with Shrimp and Pineapple
Serves 2

• 1 can (398 mL) coconut milk
• 1 Tbsp. Thai red curry paste
• 2 Tbsp. brown sugar
• 1 Tbsp. Thai fish sauce
• 2 kaffir lime leaves* (optional)
  
• 1 can (227 mL) pineapple tidbits, with juice
• 1 red pepper, sliced into julienne
• 1 cup sugar snap peas, ends trimmed, and halved
  
• 1/2 lb. peeled and deveined shrimp

* Kaffir lime leaves are the leaves of a Thai lime, they are available fresh or frozen at most Asian supermarkets. They add a sweet citrus flavour to dishes, but if they are unavailable they can easily be left out of the recipe.

1. In a medium sauce pan, heat coconut milk over medium-high heat until heated through, about 5 minutes.
2. Stir in curry paste, sugar, fish sauce and lime leaves, bring to a boil, then lower heat to medium and let simmer until curry paste and sugar is dissolved, about 5 minutes.
3. Add in the pineapple, red pepper, snap peas and shrimp, cook until shrimp turn pink and are cooked through, about 5 minutes, depending on the size of the shrimp.
4. Remove the kaffir lime leaves and serve.

  Enjoy!

Tip: You can substitute thinly sliced chicken or beef for the shrimp, cooking times will vary though.