Pan Seared Sea Scallops

Pan Seared Scallops on a bed of Fresh Corn Risotto

Some people prize lobster as the best seafood, but for me it's the scallop.  A sweet and meaty mollusk with a taste of the sea.  Sea scallops are a occasional treat, as they are expensive. When I do cook them the method I use is to just quickly sear in a smoking-hot pan with a dash of a mild olive oil and a hint of butter to finish. Perfectly Caramelized brown on the outside with a just cooked through medium-rare interior.
When buying scallops there are many on the market and you will have to choose carefully to buy only the best.  For me, I always start with what are called "dry packed", not the ones soaked in a liquid that sometimes contains chemicals to plump them up. The later are low-grade scallops and will become a watery mess when cooked and boil in the pan with out the nice brown caramelization that you will want; not good. Another name to look for when buying is "day boat" which means that the boat went out and returned with the newly harvested scallops the same day and they are really fresh!  Another thing to look for is the number or grade of the scallop. For example, U10 means about 10 per pound which is on the bigger side; as the number goes up the size of the scallop goes down. This is also the same size grade for other shellfish like prawns. Go out and buy the best- it will cost more, but you will be treated to some of the best shellfish available.

Garden Fresh Romano Beans

Sauteed Romano Beans

Ready to Pick Bean on the Vine

One of the joys of Summer is eating all the great produce, and when it's picked from your own garden it's even better.  This week it was Romano beans, a variety of bean that is long and flat and is eaten whole. I find the best way to cook these are to quickly blanch them in boiling salted water for about a minute then shock in ice water to stop the cooking process; at this point they can be kept until ready to cook.

Saute Green Beans
Ingredients:
Green Beans, Blanched
Garlic Clove, chopped
Cherry Tomatoes, Sliced
Red Onions, Sliced
Fresh Oregano, Chopped
Kosher Salt/Pepper
Extra Virgin Olive Oil

Method:
1. Saute the onions, garlic and tomato in the olive oil for about a minute.
2. Add the blanched green beans with a pinch of salt and pepper.
3. Arrange on plate and sprinkle with oregano.

Note: any kind of string bean can be used.

Thank You Readers, Fellow Foodies & Cooks

A big thank you to all the people around the world for viewing and following Greg's World on a Plate. It's been eight years, and well over 600 posts since I started this blog. I get a lot of enjoyment cooking and seeking out new foods which to share with you on my blog. To see that someone maybe on the other side of the world viewed what I cooked today, really makes it all worth it for me. If you have stumbled upon this blog and would like to see more as I post,  please subscribe with my loyal followers on the side bar under 'people following Greg's world on a plate.'  Thank you!

New years eve with one of my cooking mentors, Chef Hubert Keller of Fluer de Lys

Thai Grilled Chicken Wings

Grilling on charcoal

Spicy Chicken Wings

Thai Style Chicken Wings
Ingredients:
12 Chicken wings
1 small knob Ginger, Peeled
3 clove Garlic, Peeled
1/2 bunch Cilantro
3 Kaffir Lime Leaf *
3 T Lime Juice
1 T Thai Curry Paste *
1 T Fish Sauce *
1 T Soy Sauce
1-3 Thai chili peppers *
2 T Mirin rice wine *

Method:
1. Blend all the ingredients till they form a smooth paste; use the paste to marinate the chicken wings for a few hours or overnight.
2. Prepare a charcoal fire and grill the wings when the coals are glowing hot.
3. Turn the wings often to prevent from burning.
4. When the wings are done serve with fresh cut lime and maybe steamed Jasmine rice and a cucumber salad.
Yield= 1-2 servings

Note: *Some of the more uncommon ingredients can be found at Asian markets.

Potato Cakes

Russet and Sweet Potato Cakes

One of my favorite ways of serving potatoes, is to make individual cakes with coarse mashed potatoes with different fillings and seasonings, cooked crisp on the outside and soft in the middle. To start, just peel and cut russet potatoes in large dice, boil in salted water till just cooked, drain and cool. Next make the garnish. For these I made a fine dice of sweet potato and onions and sautéd till cooked. Next I crushed the potatoes and added the filling, seasoned with salt and pepper.  The next step is to form using a ring mold to make the cakes. At this point they can sit until ready to cook. This batch was cooked in a cast iron pan with olive oil over an open fire, till crispy and hot.  Filling ideas can include fresh chopped herbs, diced bacon, caramelized onions, wilted kale, etc.

Note: Try with a dollop of sour cream or maybe even caviar?

Ready for Summer with Grilled Pork Chops

Grilled Marinated Pork Chop with Potato Cake, Kale and Apricot Compote

Chops with Garlic, White Wine and Fresh Thyme

Grilling over Charcoal

I had a craving for something on the grill tonight and I chose a pair of big thick-cut pork chops to cook.
The pork was simply marinated in white wine, garlic and fresh thyme from the garden. While these chops soaked in the flavors, I started a hardwood charcoal fire. This gave me time to make the sides of fresh apricot chutney, potato cakes and cleaning kale which I will later cook on the grill.
With a glowing hot fire the chops go on and cook on both sides till just done, about 15 minutes total time. The kale I served with it was cooked in a sauté pan over the same coals.  I served a chilled rose wine with it and it was great-craving satisfied!

Paella, Food for a Crowd.

Chicken Paella over a wood fire

I think one of the best ways to feed a crowd is to make a Paella, the national dish of Spain and the ultimate one-pan meal. This simple Paella was cooked the traditional way over a open wood fire which imparted a soft, smoky flavor to the dish.  I used just a few basic ingredients including arborio rice, chicken, sausage, onions, garlic, tomato, white wine and ground paprika.  A couple of glasses of wine sitting next to the warm fire and its done. The cooking pan is also the serving pan which makes the clean up quick and easy. The crowd loved it and I think I will make again soon.

Grilled Chicken Salad with Papaya and Currants

Tonight I made a Chicken and Fruit Salad with Tropical Asian Flavors, Great on a warm evening.

Grilled Chicken & Papaya Salad

Ingredients:

3 Chicken Thighs

2 cups Mexican Papaya

1/2 cup Dried Currants

1 bunch Spinach, washed & Dried

1 bunch Arugula, washed & Dried

-------------------------------------

1 small knob Ginger

1 T Soy Sauce

1 clove Garlic

1 T Lime Juice

2 T Rice Wine Vinegar

1 cup Olive oil

1 T Brown Sugar

Kosher Salt/Pepper

Method:

1. Make the dressing in a blender with the peeled ginger, garlic, rice wine vinegar, lime juice, soy sauce and a touch of brown sugar. Blend till smooth & check for proper seasoning. (Use some of this dressing to marinate the chicken, reserve the rest for the salad)

2. Clean and dice the papaya and add to a bowl with the washed greens; scatter with currants.

3. Cook the chicken on a hot grill till done; allow to cool the slice and add to the salad.

4. Toss the salad with some of the reserved dressing.

Yield 2-3

Note: Allow 1-2 Chicken Thighs per person, Toasted Coconut with be a nice addition giving a crunchy texture.

Grilled Chicken with Papaya and Currants

Ramps, A Spring Favorite

Washed and trimed Ramps ready for use

Ramps, or Spring Onions as they are also known, are here in season for a short time. These are a rare find in most common grocery stores but can be found if you look in upscale markets, and farmer's markets are a really good place to find them. These short, tender stalks have a strong onion-garlic aroma and flavor. Good in recipes to give a burst of flavor. I use them in Risotto with good results, try them.

Le Garage in Sausalito

Le Garage Menu

Awesome Marina View

Oeuf a la Coque on the Brunch Menu

Le Garage is a open-air French bistro housed in a converted garage at Schoonmaker Point Marina in Sausalito, California. The menu style is modern classic using lots of fresh local ingredients. I was impressed with the quality of the food and all the menu choices sounded really good. The attention to detail is what I really liked, such as heated frothed milk served along side the morning coffee; a nice touch. It's a great place to sit in the warm morning sun while eating and looking out at all the boats and activity on the docks. Somewhat pricey, but worth it.


Le Garage 
85 Liberty Ship Way
Sausalito, CA
415.332.5625

Shredded Pork Pho

A BigBowl of Goodness

This creation was the result of looking for something to eat with what I had on hand. I had a small amount of cooked pork and its broth leftover from a previous meal earlier in the week. With this I added cooked ramen noodles, asparagus from my garden, and some cilantro. When I heated the broth I added chopped garlic, ginger and soy sauce. Easy and good on a weeknight.

Note: Pho is a popular Vietnamese soup of noodles, broth, meat and herbs and other seasonings.

It's Artichoke Time

Fresh Artichoke Risotto

Grilled Artichokes tossed in Vinaigrette

It's that time of year when the local artichokes of Castroville, California start appearing at the markets. There's lots of cooking choices with the small young tender ones that can be eaten whole, or the bigger ones perfect for dipping and eating one leaf at a time. I did both this week. Large artichokes that were trimmed and steamed until tender, then finished on a charcoal grill for a charred smoky flavor perfect with Meyer Lemon Aioli. The young small ones are sautéed with garlic, onion and bacon before Arborio rice be added to start the risotto process and finished with garden fresh herbs and a pat of butter for added richness.

Posole soup to warm you on a cold day

Pork Posole Soup

One way to make daily cooking less of a chore, is to cook a big batch of something that can be transformed into another meal the next day. Think turkey sandwiches that are made from Thanksgiving turkey; that's the time-saving idea.  I often cook a big piece of pork shoulder and it can be tacos one night and another recipe the next. This posole soup is my second day meal using some of the cooked pork shredded into a pot with its cooking liquid and hominy.  Fast and really good.

Second Day Posole Soup

Ingredients:
Slow braised pork*, diced or shredded
Pork cooking liquid
Canned hominy
Chili powder

Method:
1. All ingredients go into a pot.
2. Bring to a simmer.
3. Serve in big bowls with your choice of condiments.

* Pork shoulder is slow cooking in a heavy pot with water, garlic, onion and orange zest till fork tender.

Note: Traditional condiments can include shredded cabbage, oregano, cilantro, avocado, lemon, chili flakes.

Curried Chick Peas & Chicken with Kale

Curry Chick Peas & Chicken

At the end of a long weekend the last thing I wanted to do is spend a lot of time cooking on a Sunday night, so I came up with this dish using only a few ingredients- quick and healthy.

Curried Chicken & Chick Peas with Kale
Ingredients:
Chick peas, cooked
Chicken thighs, boneless, diced
Kale, washed and chopped
Yellow onion, diced
Garlic, peeled and chopped
Mustard seeds
Turmeric
Olive oil
Cumin, ground
Chili Peppers, optional for more spicy
Curry paste or powder
Water or chicken stock
Kosher salt 

Method:
1. Saute the onion, garlic, mustard seeds till soft and light brown.
2. Add chicken, chick peas and spices, cover with liquid, bring to a simmer.
3. After about 30 minutes add the kale and cook till it wilts, check seasoning.

Note: Serve with a dollop of Nonfat Yogurt or Spicy Indian Pickle Vegetables

A taste of Spring at work

Spring Salmon Salad

This week at work I was inspired by all the Spring produce that's beginning to appear on the market now. I chose to make a salad using salmon because of its mass appeal and health benefits. Also in this recipe I prepared freshly shucked English peas, locally grown asparagus, orange segments and tender butter lettuce. The dressing that tied it all together, was a citrus and tarragon with shallots. The salad was very well received by all the guests, and that makes everyone happy.

Ingredients:
5 oz Salmon fillet, boneless, skinless
1 orange cleaned and segmented
5-6 English peas, shucked
3 medium asparagus, cut into bite size pieces 
1/2 head butter lettuce, washed and dried
Kosher Salt/Pepper
------------------------------------------------------------
1 dash Extra Virgin Olive Oil
1 tablespoon Orange Juice
1 tablespoon Lime Juice
1 Pinch fresh Tarragon, chopped
1/2 Shallot, fine chopped

Method:
1. Season the salmon with the salt and pepper, Sear in a hot saute pan with a dash of olive oil.
2. Place pan in oven till just cooked through, remove and cool.
3. In lightly salted boiling water place the peas and asparagus in, cook till tender but firm, plunge into ice water to stop the cooking process, drain well*
4. Blend the bottom ingredients to make the dressing, a pinch of sugar can help if too tart.
5. Lightly dress the greens and place in center of plate, top with the Salmon, Orange Segments, Asparagus and Peas, drizzle more dressing over fish.

Yield=1
*Note: This method of cooking is whats known as "Blanching and Shocking"