Scott’s Food Blog

It has come to my attention that, since I started food blogging, I have gained ten pounds.  Although I believe that gravity has only gotten stronger during that time, it still doesn’t hurt to avoid beurre blanc and deep fried cream cheese for at least one meal per week.  This recipe is quick and light, but surprisingly filling - perfect for a warm spring evening.

Makes: 2 sensible salads
Total kitchen time: 30 minutes

Shopping List:

• 1 head Boston Bibb or Butter lettuce, washed and coarsely chopped
• 1 dz. medium uncooked shrimp, peeled, deveined, tails removed
• 1 clove garlic, finely diced
• 1/2 tsp. red chili oil (or more, if you like it extra hot)
• 1 tsp. + 1 tsp. olive oil
• 3 tangerines
• 1/4 cup guava nectar
• 1/2 tsp. sesame seeds
• 1 ripe avocado, sliced
• 2 tbsp. slivered almonds
• sea salt and freshly ground black pepper

1. Rinse and thoroughly dry the shrimp.  In a medium bowl, mix together the shrimp, garlic, red chili oil and 1 tbsp. of olive oil, plus a generous pinch of salt and pepper.  Set aside.
2. Suprême the tangerines.  Suprêming, in this case, means removing the meat of the tangerine from any pith, rind or connecting membranes.  All of that stuff is stringy and bitter we’re only after the best parts.  To suprême a tangerine, use a pairing knife to cut off the rind.  Don’t peel it off like you were going to eat the tangerine as a snack, actually carve it off with the knife.  You’ll end up taking off a little meat with the rind - this is fine.  Once the rind is totally removed you’ll clearly be able to see each section of fruit divided by a membrane.  Slice into the fruit on either side of each membrane to remove just the good parts.  Discard the rest.
3. In a small saucepan, combine about 1/3 of the tangerine slices with the guava nectar on medium heat.  Cook just until it begins to reduce, about 10 minutes. 
4. Meanwhile, heat the remaining olive oil in a large skillet over high heat.  Once the skillet is hot, add the shrimp and sear on both sides, about 1 minute per side.
5. Plate up your salads with the shrimp, avocado, remaining tangerines, slivered almonds and sesame seeds.  Dress with the tangerine-guava dressing and salt and pepper the whole thing to taste.

If you aren’t in a shrimp mood, you can substitute in just about anything you’d like: seared tuna, grilled chicken, tofu, swordfish… you name it.  Open up a nice, fruity white wine and enjoy your evening of healthy living at its best!

Shrimp just loves to take on other flavors, especially hot ones.  My favorite spice for lighting up shrimp is mace, as you may have seen in a previous recipe.  If you happen to be assaulted while enjoying this dish, just rub the shrimp in your assailant’s eyes.  Plus, you can poke him with the pointy end of the skewer.

Makes: 4 self-defense skewers
Total kitchen time: 20 minutes

Shopping list:

• 1 dz. uncooked medium shrimp, peeled, deveined, tails removed
• 6 slices Prosciutto de Parma
• 6 bamboo skewers, soaked in cold water
• 1/4 tsp. ground mace
• 1/4 tsp. freshly ground white pepper
• 2 tbsp. blackberry preserves
• 2 tbsp. finely chopped mint leaves
• 3 tbsp. tawny port
• sea salt, to taste

1. Preheat your grill on medium high.
2. Slice each piece of prosciutto lengthwise and carefully wrap it around a shrimp.  Skewer the shrimp through the tail and the thickest part so it stays securely on the skewer.  Repeat for the remaining shrimp, three to a skewer.
3. Lightly salt and pepper the wrapped shrimp skewers.  Then, sprinkle with the mace.  Adjust the amount to your personal preference - remember, this stuff is pretty strong.  Refrigerate the skewers until you’re ready to grill.
4. In a small saucepan, combine the blackberry preserves, chopped mint and port.  Heat until boiling over medium heat, then reduce the heat to a simmer and cook for 5 minutes.  If you’re sauce is slightly lumpy or coagulated, pour it into a small food processor and run on high for 90 seconds. 
5. Grill the shrimp skewers over high heat for 1 minute or so per side.  They won’t take long, so be careful not to overcook.  Plate up and enjoy!

Of course, these skewers would pair nicely with melon or cilantro as well.  Just be careful - those are weapons you’re holding.  Hot, delicious weapons.  Mmmmm….

Admittedly, this is probably not a recipe that you’ll bring to your next block party (depending on the block).  Nor will you see this dish arranged on a paper plate alongside baked beans and an Oscar Meyer Wiener.  Nope, this is a different kind of grill fare, made for epicurean ambassadors of outdoor cooking who aren’t afraid to cook a beurre blanc over the coals of a kettle grill.  If your next outdoor party calls for something a little more delicate than frozen burgers, give this recipe a shot.

Makes: 6 elegant endive bites
Total kitchen time: 40 minutes

Shopping list:

• 3 heads of Belgan Endive (or try Escarole)
• 1 tbsp. finely chopped lemongrass
• 3 tbsp. champagne (or sweet white wine)
• 1 stick unsalted butter, cold
• 1/4 lb. smoked salmon
• 2 tbsp. olive oil
• sea salt, to taste

1. Preheat your grill over low heat.  If your grill has multiple zones, set the front zone to medium high and leave the back zone off.  You can also make this recipe in the oven, but you’ll miss all the sunshine flavor.
2. Slice each head on endive lengthwise and coat all sides with olive oil.  Lightly salt both sides of the endive. 
3. Place the endive, round side down, on the cool area of your grill and close the lid.  Grill, turning once, for 15 minutes per side.
4. Meanwhile, in a small saucepan, add the lemongrass and sweat it for 1-2 minutes over medium heat.  Add the champagne or wine and boil for another 1-2 minutes or until the liquid has reduced to a syrupy consistency.  Remove the pan from the heat and let it cool for 1-2 minutes.
5. Working 1 tsp. at a time, add the cold butter while constantly whisking.  The butter should not melt right away and at no point should it start to bubble.  Wait until each tsp. of butter is completely absorbed until you add the next one.  If the butter stops melting in to the sauce, put the pan over low heat for just a moment.  Just don’t stop whisking!  Once the butter is completely added, your sauce is done. 
6. Crumble some of the smoked salmon over the cut side of the endive and top with a small amount of the beurre blanc.  Season with a sprinkling of sea salt, to taste.

These elegant treats are sure to turn heads at your next back yard party.  They pair very well with dry white wine, or white wine sangria.  So, don your finest linen pants and get eating!

Halibut is the tofu of fish, but in a good way.  You can fry it, grill it, bake it, poach it or roast it, and it will absorb flavors like a sponge (figuratively - I’ve never cooked with sponges).  This dish is nouveau Mexican, my favorite kind of Mexican, but is adaptable to whatever flavors you have in mind.  The jicama taquito with braised leek and avocado filling adds a cooling crunch to this great summer dish.

Makes: 4 open-faced tacos
Total kitchen time: 1 hour

Shopping List:

• 2 lbs. halibut fillet, skin removed
• 1/4 cup mint leaves, roughly chopped
• 1 tbsp. lemongrass stalks, finely chopped
• 2 avocados
• 1 jicama root
• 2 cloves garlic, smashed and finely chopped
• 1 tbsp. lime juice
• 1 leek
• 1 tbsp. butter
• 4 corn tortillas
• vegetable oil, for frying
• 1 tbsp. ground cinnamon
• 1 tbsp. paprika
• sea salt and freshly ground black pepper, to taste

1. Fill a large skillet with hot water, about 1″ deep.  Add the chopped mint leaves and lemongrass and bring to a boil.  While you’re waiting for the water to boil, proceed with the following steps.
2. Peel the jicama root and slice it in half through the middle (the equator).  Using a mandoline (or a very sharp knife and steady hands), slice the jicama into discs less than 1 mm thick.  Chances are that you’ll have some mistakes lying around - it is actually kind of difficult to shave jicama into discs this thin.  Finely dice about 2 tbsp. of your mistakes and save them for the next step.
3. Scoop out the avocados into a medium bowl.  Add the finely diced jicama mistakes, garlic, lime juice and salt and pepper to taste.  Set aside the avocado filling and jicama discs.
4. Cut off the bottom and top end of the leek.  Then, cut the leek lengthwise down the middle.  With the flat (cut) side of the leek on your chopping board, run your knife from top to bottom making very small strips.  Set aside.
5. Heat the butter in a large skillet over medium-high heat.  Add the leek strips and cook gently until the leeks have softened, about 10 minutes.
6. Now would be a good time to start poaching the fish.  Cut the fillet into 4 equal portions and gently set them in the boiling lemongrass-mint water.  Reduce the heat to medium.  Poach, turning once, for a total of about 10 minutes.
7. Next, fry the tortillas.  Heat a medium saucepan over high heat and add enough vegetable oil to cover the pan about 1/2″ deep.  Bring the oil to 350°F and add the corn tortillas, one at a time.  Fry the tortillas about 30 seconds on each side.  Immediately drain each tortilla on a stack of paper towels.  Dust one side lightly with cinnamon and paprika.  Set aside.
8. Spoon a bout 1 tbsp. of avocado filling onto each jicama disc, then top with strips of braised leek.  Roll the jicama into a log shape and set aside.
9. Drain each piece of fish and plate atop the fried tortilla.  Add the jicama taquito and sprinkle finishing salt (I used red Hawaiian salt, though regular sea salt will work) over everything. 

Admittedly, this dish is a little bit of work, but the result is beautiful and delicious.  You could easily turn this into a summer salad by using tostada shells instead of corn tortillas, and adding in some Pico de Canario.

Inspired by the May ‘08 cover of Bon Appétit, Rachel and I attempted to take a dramatic photo of one of the world’s best recipes: steak frites.  I’ve already posted an entry on the topic, but this classic French dish is so important to my culinary philosophy that it deserves another visit.  Anyhow, mad props to Rach for taking the winning shot, pictured above.

 
If you’re looking for a new veggie to throw on the grill, try out these slow-roasted fennel bulbs.  The sweet and spicy filling will be a nice complement to your traditional grill fare.  And, since the fennel will roast for an hour, you will be free to mingle with your guests.

Makes: 2 60-watt bulbs
Total kitchen time: 1 1/2 hours

Shopping List:

• 2 large fennel bulbs
• 1/2 yellow onion, finely diced
• 3 Oz. pancetta, finely diced
• 1/4 tsp. ancho chili powder
• 1/4 tsp. ground ginger
• 1/2 tsp. brown sugar
• 1/4 tsp. paprika
• 1 tbsp. + 1 tsp. olive oil
• kosher salt and black pepper, to taste

1. Heat 1 tbsp. of olive oil in a large skillet over medium heat.  When the oil is hot, add the onion and spices.  Cook until onions are soft and begin to caramelize, about 5 minutes, stirring occasionally.
2. Add the pancetta to the skillet and stir to scrape up the browned bits stuck to the skillet.  Salt and pepper to taste.  Cook for another 5 minutes or so.  Set aside.
3. Meanwhile, cut the tops off of the fennel bulbs and carefully scrape out the inside.  Be careful not to to scoop out too much, as the fennel sides are somewhat fragile.
4. Divide the onion and pancetta stuffing between the two fennel bulbs.  Lightly brush the fennel with the remaining olive oil and grill over indirect medium heat for about an hour.  Or, bake uncovered at 300°F for an hour, or until the fennel is slightly tender.

The fennel bulbs will fall apart as you slice through them, so encourage your guests to use their fingers. 

Have you ever gone to a Japanese restaurant and ordered chicken katsu?  It usually comes with a small salad topped with a sweet, creamy dressing.  What I’ve done here, you see, is put the chicken directly on the salad, and then taken some liberties with the ingredients.  The end result is a sophisticated main-course salad suitable for a fork or chopsticks.

Makes: 2 people get up and gyoza
Total kitchen time: 45 minutes

Shopping list:

• 1-2 chicken breasts, boneless, skinless
• 1 egg
• 1/2 cup panko (Japanese breadcrumbs)
• 1 1/3 cups green cabbage, shredded
• 1 1/3 cups red cabbage, shredded
• 1 cup muscat grapes, halved (These are very sweet grapes.  If you can’t find muscat, use the next sweetest grape you can find)
• 1 Asian pear, peeled and cut into sticks
• 2 tbsp. slivered almonds

1. Preheat your oven to 400°F and set the top rack in the bottom third of the oven.  Line a baking sheet with parchment paper, if you’ve got some available.  This won’t make the food taste better, but it will make cleanup that much sweeter.
2. Place the chicken breasts between two large layers of plastic wrap.  Using a mallet or the bottom of a heavy skillet, pound the breasts out flat.  Salt and pepper the chicken breasts generously on both sides.
3. Beat the egg in a small bowl.  Then, lightly coat each chicken breast with the beaten egg, again on both sides.  Sprinkle the panko flakes over the breasts - you guessed it - on both sides.  Arrange the breasts on your parchment-lined baking sheet, leaving lots of room in between.
4. Bake the chicken breasts at 400°F for 25 minutes or until a thermometer inserted in the breast reads 165°F.  Transfer to a cutting board and slice into 1/2″ pieces.
5. Meanwhile, toss the remaining ingredients together in a large bowl.  When the chicken is ready, plate the salad first, then top with the chicken.  Finally, drizzle over a generous amount of the honey-ginger dressing (recipe follows).

Honey-ginger dressing:

• 4 tbsp. real mayonnaise
• 2 tbsp. peanut oil (or sesame oil)
• 2 tbsp. mirin (sweet rice wine)
• 1 tbsp. blue agave nectar (substitute with honey)
• 1 tsp. freshly grated ginger
• 2 drops red chili oil
• 1 tsp. sesame seeds
• 1/2 tsp. salt

1. Combine all ingredients in a small food processor, or whisk by hand if the power is out at your house.  Check the taste and adjust with salt and agave nectar as needed.  The final dressing should be sweet but mild.

Wow, I feel healthier already.  A salad with baked chicken breasts?  This could totally have been a 90’s fad diet, combining the allure of Japanese health-cuisine with the American penchant for crispy chicken.  Next time your belt doesn’t fit, or your cell phone won’t play back HD video, try out this recipe.

 
What’s better than fish sticks?  These are, my friend.  As a proud Pacific Northwest resident, I feel like an ambassador of salmon, the mighty pink fish of Puget Sound.  So, I proudly present salmon as you’ve never had it before.  The flavorful, crisp batter turns this magnificent fish into the finger food of your dreams. 

Total kitchen time: 1 hr
Makes: 2 people swim upstream for more

Shopping list:

• 1 1/2 lbs. center-cut salmon fillet, skin removed
• 1 cup flour
• 1 tsp. paprika
• 1/2 tsp. baking soda
• 1 tsp. fresh thyme, finely chopped
• 1 tsp. kosher salt
• 3 cranks  freshly ground black pepper
• 1/3 cup light beer
• 1 cup panko (Japanese breadcrumbs)
• 1 qt. safflower oil (or vegetable oil) for frying

1. Slice the salmon fillet against the grain to form sticks, about 1″ square by 5″ long.  Pat the sticks dry thoroughly with paper towels.
2. In a large bowl, whisk together the flour, paprika, baking soda, thyme, salt and pepper.  Add the beer and stir until the mixture forms a sticky paste.
3. Spread the panko flakes in an even layer on a plate.  Then, carefully dip each salmon stick into the batter, wiping off the excess.  Roll the sticks in the panko to coat and set aside.  You want to be very delicate as you handle the fish because it will have a tendency to break apart easily.
4. Heat the oil to 350°F in a large, heavy bottomed skillet.  Make sure you have enough oil to cover about1.5″.  Add the fish sticks, no more than 3 at a time, and fry until golden.  You’ll want to turn the fish once during the frying to ensure that it is cooking evenly.  It should only take about 1 minute or so per side for nicely done fish.  Set the fried fish sticks on a stack of paper towels to drain. 

For the dippin’ sauce:

• 1 tbsp. pimentos (and about 1/2 tsp. of the liquid they’re stored in)
• 1 tbsp. capers
• 4 tbsp. mayonnaise
• 1 tsp. lemon juice

1. Combine all ingredients in a food processor and pulse for 20 seconds or until roughly combined.

For the slaw:

• 1 cup red cabbage, finely shaved
• 2 large carrots
• 2 tbsp. mayonnaise
• 1 tbsp. champagne vinegar
• 1 tbsp. cilantro, finely chopped
• sea salt and pepper to taste

1. Using a vegetable peeler, peel the outside layer of the carrot and discard.  Then, peel the inner flesh of the carrot into long, thin strips.  Coarsely chop the strips to about 3″ in length.
2. Combine the carrot shavings and remaining ingredients in a large bowl.

Allow me to reiterate how awesome this meal is.  If you are cooking for children, this is your ticket to Salmonville.  Enjoy the trip, and remember to write!

 
My sister just passed a landmark birthday and her gift request from me was a hand-made peanut-butter-cup cake.  She is crazy for peanut butter, but scaling up a Reese’s to feed 20 people was a bit of a challenge.  I’m not much of a baker (and my penmanship sucks) so Rachel helped me out a lot with this cake.  Mad props to her, yo.  By the time we were done, it looked like a buttercream grenade had gone off in the kitchen and my hand mixer smelled like burning.  But, everyone loved this cake, so something must have gone right.

Recipe continued after the jump >>

You’ll need your large cast iron skillet for this neo-mesa cornbread.  Although I’m not the first to pile toppings onto cornbread, I’ve never before seen a layer of goat cheese inside.  Perhaps KFC will pick up my idea and run with it, but in the meantime you can surprise your guests with this rustic yet upscale rendition of a barbecue favorite.

Makes: 15 round inches of goat-stuffed joy
Total kitchen time: 30 mins

Shopping list:

• 2 sticks unsalted butter, cubed
• 2 1/2 cups cornmeal
• 1/2 cup flour
• 3 tbsp. sugar
• 2 tsp. baking soda
• 1 tsp. salt (since we’re baking use table salt, not coarse salt)
• 3 cups buttermilk
• 4 eggs
• 1 12-Oz. jar roasted red bell peppers, cut into thin slices
• 4 Oz. goat cheese, crumbled

1. Preheat your oven to 450°F and set the top rack to the middle position.  Heat your 15″ cast iron skillet over medium heat on the stove.  If your skillet is smaller than 15″, you can make the whole recipe and discard the excess batter.  Halving this recipe should yield about enough batter for a 9″ skillet.
2. Whisk together all of the dry ingredients in a large bowl.  In a separate bowl, whisk together the eggs and buttermilk.
3. Add the butter to the skillet to melt.  Once the butter is melted but not quite foamy, whisk it into the buttermilk and egg mixture.  Then, whisk the buttermilk mixture into the dry ingredients and stir until just combined. 
4. With the skillet still hot, carefully arrange the red bell pepper slices in a sunburst pattern (or whatever pattern you’d like.  I’ve got $5.00 for the first person to submit an argyle bell pepper cornbread.)
5. Then, very carefully add half of the batter to the skillet.  Using your spatula, gently cover each slice of bell pepper with some batter.  Once the bell peppers are covered with an even layer, sprinkle on the crumbled goat cheese.  Finish by adding the remaining half of the batter to cover.
6. Bake at 450°F for 15-20 minutes, or until a toothpick inserted in the center comes out clean.  Let the skillet cool for 10 minutes or so, then carefully invert the pan onto a serving plate.  Slice into wedges and enjoy!

When I serve this cornbread, I like to drizzle some blue agave nectar over the whole plate.  This dish goes well with fried chicken, ribs, or a simple spice-rubbed steak.