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CookTeaser

“Photos, Recipes & CookTales For Those Who Enjoy Cooking”

Daily Archives: June 29, 2011

29/06/11 Seasonal Comfort Salad


RECIPE 

Serves 2

A CookTale

To balance the savory taste of the seafood salad, a side dish of soothing ingredients was called for.A ripe Avacado, a ripe Tomato, Green Beans steamed to tenderness, a sweet Vidalia Onion & tossed in a mild Viniagrette fit the requirement. It was comfort food & it did its job.

 
INGREDIENTS

1 Avacado ( Hass)
2 Tomatoes ( heirloom like Brandywyne if available)
6 Ounces of fresh Green Beans (trimmed & cut into 3″ pieces)
1 Medium Onion thinly sliced (Vidalia or other Sweet type)
Mint leaves (torn into small pieces)
Flat Parsley leaves (left whole)
2 TB of EVOO
1 tsp of Balsamic Vinegar (Modena imported)
Zest of 1 Lemon
1/2 TB of fresh Lemon Juice + 1 TB for the Avocado
Salt & Pepper

METHOD

1. Steam the prepared Green Beans for 5 minutes. Drain & add to the salad bowl.
2. Cut Tomatoes in half lengthwise & remove the seeds. Dry on paper towels. Cut the halves into 3/8″ slices & add to the bowl.
3. Cut Avocado in half, remove the pit & add the 1 TB of lemon juice to prevent discoloring. Cut the halves into 3/8″ slices & add to the bowl.
4. Prepare the vinaigrette, whisk to emulsify & gently toss with the vegetables. Remember the Avocado is a delicate fruit though often called a vegetable.
5. Toss in the Mint & Parsley leaves & gently toss again.
6. Ready to serve.

29/06/11 Seafood Salad Adaptation of the Seafood Salad Esca


 
RECIPE

SErves 2

A CookTale

Cathie walked in with a prize package, Diver Scallops, the freshest, largest, loveliest Scallops imaginable. And put in her dinner order, Seafood Salad from David Pasternak’s restaurant Esca’s terrific book, “The Young Man and The Sea”. But the kitchen lacked half of the shellfish ingredients in his recipe. No Calamari, no Scungilli. Shrimp & the Diver Scallops was what was available. But the dinner must go on. The result, though in no way what Pasternak would have approved, was very eatable. In the future, better planning.

INGREDIENTS

Zest of a Lemon and 1 TB Lemon Juice
1 TB Sea Salt
4 large Sea Scallops, each sliced into 4 pieces
1/3 lb. Calamari (optional)
3/4 lb. extra large Shrimp, shelled and deveined
(you can also use large cooked Shrimp)
1/4 cup EVOO
2 large Garlic Cloves, thinly sliced
1 TB Balsamic Vinegar
1 really small Red Onion, cut into fine dice
1/4 cup flat leaf Parsley, minced
1/4 cup Mint leaves, minced
1 tp Red Pepper Flakes
Freshly ground Black Pepper to finish
METHOD
1. Heat 4 quarts of water. Add 1/2 of the Lemon Zest and 1 TB Sea Salt.
2. If using Calamari, add to simmering water and cook for 5 minutes.. Remove with slotted spoon,
drain and set aside in large mixing bowl. When cool enough to handle, thinly slice.
3. Add Scallops to simmering water and cook for 1 minute. Drain, add to mixing bowl.
4. Cook Shrimp for 2 minutes, remove, drain, cut in half lengthwise and add to bowl.
5. In a small skillet, gently heat 2 TB of the EVOO. Add Garlic and cook until softened but now browned.
6. Pour contents of the skillet over the cooked seafood. Add remaining EVOO,
Lemon Zest, Lemon Juice, Balsamic Vinegar, Onion, Parsley, Mint, and Red Pepper Flakes.
Thoroughly combine, cover with tinfoil and let set at least an hour at room temperature.
7. When you’re ready to serve, toss the ingredients and add Salt and Pepper to taste.