Seared Scallops with Ajo Blanco

Rummaging through my freezer, desperately needing to make some sense of the mess it had become, I found the leftover Ajo Blanco I made. I decided to freeze what I had left of it for a rainy and day that day had arrived, although it wasn’t actually raining.

The first time I had Ajo Blanco it was with charred octopus so I thought it could also serve as a nice blanket for sea scallops to sit on.

*If you are using a frozen soup or sauce of any kind, once it’s defrosted pop it back into a blender or food processor to bring it back to it’s original consistency.

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Ingredients (Serves 2)

Ajo Blanco 

10 Sea scallops

Extra Virgin Olive Oil

Kosher salt

Season both sides of the scallops with salt. Heat a medium skillet over medium-high heat until nearly smoking, 1½ to 2 minutes. Add  2 teaspoons of olive oil and the scallops and cook until golden brown, about 3½ minutes. Turn the scallops over and cook on the other side until golden brown, about 3½ minutes longer. Turn off the heat and set the pan aside.

Spoon 4 tablespoons of the ajo blanco in two shallow bowls or plates. top with  scallops, drizzle with olive oil and serve.

 

 

 

Baked Korean Teriyaki Chicken Wings

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Gochujang is a fermented Korean hot pepper paste. I see it all over these days even on the shelves of the big box grocery stores. If you haven’t tried it, here’s your chance, it’s delicious.

I had a bottle of K Pow, a Korean hot sauce in the pantry.

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The main ingredient is Gochujang and I thought it would be the perfect thing to add to a chicken wing sauce. I do love me a Thai or Asian inspired chicken wing. I will take those every day over Buffalo sauce.

This is finger licking good recipe.

INGREDIENTS

3-4 pounds chicken wings

1 tablespoon corn starch

1 1/3 cups soy sauce

1/3 cup Mirin (rice cooking wine)

1/2 cup honey

3 cloves garlic, minced

1 tablespoon freshly grated ginger

2-3 tablespoons Gochujang or Korean hot sauce

1/2 tablespoons  toasted sesame seeds

1/4 cup chopped green onions

Preheat oven to 375 degrees. Coat a 9 x 13 baking dish with cooking spray

In a small bowl, whisk together cornstarch and 1 tablespoon water. In a large glass measuring cup or another bowl, whisk together soy sauce, Mirin, honey, garlic, ginger, Gochujang or Korean hot sauce and cornstarch mixture.

Arrange wings in a single layer onto prepared baking dish. Pour the sauce evenly over the wings.

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You can let this hangout for a bit while you do that task you’ve been putting off.

Place into oven and bake for 45-50 minutes, using tongs, turn halfway through. Then broil for a few  minutes, or until the wings are slightly charred.

Sprinkle with sesame seeds and green onions. Let cool for a few before serving.

Cooking with Kids {Basic Pizza Dough}

I love cooking with kids, my mom cooked with me, I cooked in my classroom and my two girls have been in the kitchen with me from early on. Now I am not going to say it’s easy, cooking with children. What’s easy is taking a picture of your child cracking an egg and then once the picture is taken it’s like “okay, you’re getting it all over, get out!” Am I right? The key is to go in knowing it is going to be messy and if you have multiple kiddos then there is always going to be a fight. BUT, it’s good for them, good for their brain and if you have your wine glass full, a little easier on you!

Kaili picked a pizza dough recipe out of her cookbook and read me the ingredients.

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INGREDIENTS

1 cup water

1 package yeast

2 tbs olive oil plus 1 more for the bowl

2 tbs sugar

3 cups flour

1 tsp salt

Combine sugar, water and yeast in a measuring cup or small bowl.

Combine flour and salt in a large bowl and make a well in the center.

Pour yeast mixture and oil in well and stir into dry ingredients until you have a soft dough.

If dough is too sticky, add a bit more flour.

Knead until smooth on a lightly floured surface.

Place in an oiled bowl, cover with a towel and let rise until doubled.

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How simple is that? Now the hardest part is a toss up between the clean up or the refereeing.—> Take a big sip of wine!

Once I put the dough on a hot baking sheet, they slathered on store bought pizza sauce {it was a weeknight meal y’all} and cheese. Anything else in their mind is “gross”. Side eye.

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And voila! A cheese pizza that they both ate and didn’t kill each other over!

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Shrimp Piccata over Mashed Cauliflower

Shrimp Piccata is an easy weeknight meal, the cauliflower takes a bit more time but is still doable under the weekday pressures. Mashed cauliflower will also reheat very well if you are the Sunday prep day type of person.

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MASHED CAULIFLOWER INGREDIENTS

1 small head of cauliflower chopped

1/4 cup or more, whole milk

2 tbsp butter

1/4 cup grated parmesan cheese

1 tsp. Kosher salt and more to taste

pepper to taste

Fill a medium pot halfway with water. Add cauliflower and cover pot. Bring to a boil, cook until florets are easily pierced with a knife, about 8 minutes. Drain well and transfer to a food processor.

Add milk, butter, parmesan cheese, salt and pepper. Purée until smooth, adding more milk if needed. Season to taste with salt and pepper.

 

SHRIMP INGREDIENTS

1 tbsp extra virgin olive oil

2 tbsp butter, divided

12 oz. uncooked peeled, deveined, large shrimp

1 medium shallot sliced

2 cloves garlic, minced

¼ cup chicken broth

¼ cup dry white wine

2 tbsp lemon juice

2 tbsp drained capers

Salt and Pepper to taste

Red pepper flakes to taste (optional)

Heat the oil and one tablespoon of  butter in a large skillet over medium-high heat. In the meantime pat the shrimp dry with paper towels.

Add the shrimp to the skillet. Cook the shrimp, flipping after one minute. Once the shrimp turns opaque and is slightly undercooked remove from the skillet with a slotted spoon and set aside.

Add the shallot and garlic the skillet. Cook for 1 minute, stirring occasionally. If you like a little heat, this is a good time to add some red pepper flakes. Add the chicken broth, wine, lemon juice and capers, stir to combine. Bring the sauce to a simmer and let it cook for 5 minutes. Taste and season with salt and pepper.

Add the shrimp back to the skillet with any juice. Cook for 1 minute, or until the shrimp is cooked through. Remove the skillet from the heat. Add butter and serve immediately atop the creamy mashed cauliflower.

 

Tomato Galette

This is a perfect dish to make when you have beautiful tomatoes begging to be used. Store bought pie crust makes it an easy weeknight meal and the addition of some golden caramelized onions can turn it into a weekend hit. Although you may not want to share, it’s that good!

INGREDIENTS

1 unbaked Pie Crust

1 (5oz) package of Boursin Garlic and Herbs Cheese

1 small yellow onion, sliced and caramelized

2 Large or 3 Medium Tomatoes

1 Tablespoon Honey

1 Tablespoon Olive Oil

Handful of torn or chiffonade basil

Salt and Pepper to taste

1 large egg with a drizzle of water, beaten

Preheat your oven 375 degrees.

On a parchment lined baking sheet, unroll the pie crust. Spread the Boursin cheese on the dough leaving about a 1 1/2 inch border. Sprinkle the onion over the cheese and then layer on your toms. Sprinkle with a healthy shower of salt and pepper to taste. Drizzle with olive oil and honey and then the basil.

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Gently fold the edges of the dough up over the tomatoes, repeating every two inches around the free formed pie. Brush the crust with the beaten egg wash.

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Pop into your heated oven and bake for *1 hour or until crust is golden.

* Don’t go too far, check at the 30 minute mark to make sure the crust isn’t burning,

Let cool for 5 minutes.

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Devour with a nice glass of wine.

Asparagus with Pesto and Burrata

How have we been eating asparagus without pesto for all these years? Fail! The compliments these two give each other is something from a love story, a perfect pairing.

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Topped with creamy burrata, this is a perfect side dish to anything.

Ingredients

1-2 bunches of asparagus

1/2 lemon

2 Tbs. Olive oil

Salt and pepper to taste

Burrata

Pesto, you’re favorite homemade recipe.

Directions

Begin by making your pesto and set aside.

Preheat oven to 425. Place asparagus on sheet pan and drizzle with olive oil, a good squeeze of lemon and salt and pepper.

Roast for 15 minutes.

Top with burrata and a few spoonfuls  of pesto. Break open that ball of creaminess and dive in.

 

*recipe adapted from The Londoner

 

 

Shrimp in Thai Coconut Sauce

Thai and Coconut, probably two of my favorite things but when you mix them together with some spice, its pure harmony. Most of the time we have a bag of Kirkland raw, peeled, tail on shrimp in our freezer. No fuss and cooks up in minutes, perfect for a weeknight meal. If you can prep everything, cut all the veg and make the sauce…. or as the French say, “mise en place” then this dish comes together in no time.

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Ingredients

1 pound large shrimp, peeled and deveined (tails on or off, your preference)
4 tablespoons coconut oil, divided (you can use vegetable oil)
2 gloves garlic, minced
¼ teaspoon kosher salt
¼ teaspoon red chili flakes
½ onion, peeled and sliced
½ red bell pepper, seeded and sliced
½ orange bell pepper, seeded and sliced
½ yellow bell pepper, seeded and sliced
1 cup coconut milk
3-5 tablespoons high quality fish sauce (start with 3 tablespoons and add more to taste)
2 tablespoons peanut butter
2 tablespoons lime juice
1 tablespoon brown sugar
2 teaspoons fresh grated ginger
2 tablespoons basil, chopped
2 tablespoons cilantro, chopped
1 green onion, chopped
Serrano pepper sliced for the heat lovers

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Directions

Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, ginger, kosher salt and red chili flakes. Toss to coat and let marinade for 10 minutes to 30 minutes.

Heat a good sized skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl. Add 1 tablespoon of oil and cook the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque, transfer shrimp to a plate.

In a medium bowl whisk the coconut milk, fish sauce, peanut butter, lime juice, brown sugar and stir well. Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes. Add the shrimp to the skillet with the basil and cilantro and toss to coat.  Garnish with more cilantro and basil, chopped green onion and sliced Serrano. Serve over rice, noodles or riced cauliflower.

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*Recipe adapted from Foodie Crush