Scallop Cravings

I've been really craving scallops for weeks now, so I was really excited when I saw some at the farmer's market. The guy at the farmer's market sells freshly caught fish so I knew it would be good. I wanted something simple that wouldn't take away from the taste of the scallops. I found this recipe that originally calls for tofu as the protein, but it sounded like it could be perfectly adapted for scallops.

Scallop "Sushi Bowl"
Inspired by 101 Cookbooks

Ingredients:
(for one serving):
1/4 Cup rice
2 Scallops
1 Tablespoon orange juice
1 Tablespoon lemon juice
1 Tablespoon rice vinegar
1 Tablespoon brown sugar
1/2 Tablespoon soy sauce
Butter
1/4 avocado sliced

Directions:
Cook the rice according to the directions on the package.
Mix together the orange juice, lemon juice, rice vinegar, brown sugar, and soy sauce.
Wash and dry the scallops. Season them with salt and pepper. When the rice is almost ready, Melt the butter on medium high heat. Cook the scallops 1-3 minutes on each side, depending on the size of the scallop. They will turn white instead of pinkish and when they are white all they way through, they are ready. When they are almost done, pour a few teaspoons of the dressing over the scallops. Mix the rice with as much dressing as you'd like and top with the scallops and avocado. Drizzle with a bit more dressing.

This was a perfect way to satisfy my scallop craving! The dressing was delicious really pulled together all of the flavors. A perfect, light dinner.

Another Addition to the Comfort List

Here it is. My mom has been asking for this post for weeks. I made this dish a while back, while I was visiting home and my whole family loved it. My mom has a list of her comfort foods which includes my Macaroni and Cheese, Thai Red Curry, Indian Chana Masala, and now this casserole. So if you're in need of a warm, comforting meal, try this one out!

Arroz Verde al Horno (Green Rice Casserole)
Adapted from Lottie + Doof

Ingredients:
1 Poblano chile, seeds removed
1 Green bell pepper, seeds removed
1/2 Cup fresh cilantro leaves, loosely packed
1/4 Cup Mexican oregano leaves, loosely packed
5 Cloves of garlic
4 Cups vegetable broth
4 Tablespoons unsalted butter
1 Cup chopped onion
2 Cups long grain rice
A few cups of water
1 1/2 Cups grated Oaxaca cheese
1 1/2 Cups grated Manchego cheese
1 Cup heavy cream

Directions:
Place the first six ingredients in a blender and puree. Heat butter in a large pot over medium heat. Add the onion and sauté for a couple minutes. Add the puree and bring to a boil. Add a couple of tablespoons of salt to taste. Add the rice to the broth and bring to a boil. Reduce the heat to low and simmer, covered. Every few minutes, stir the rice and add water as the broth becomes absorbed. Keep this up until the rice is thoroughly cooked. You don’t want it to have a crunch.
Meanwhile, preheat the oven to 350 degrees.
Combine the rice mixture with 2 cups of the cheeses and the cream. If you cannot find these cheeses, they can be replaced by mozzarella or quesadilla cheese. Place the mixture in a casserole dish and cover with the remaining cheese. Bake for 20 minutes and then turn the oven on to broil until the cheese browns on top.

This is a perfect winter casserole. The oregano gives it a really earthy taste and there is just the right spice, while the cheeses give it that comfort-factor.

Dabbling in Korean Cuisine

This weekend, I had the opportunity to see a Master Chef performing in his element. Martin Yan has hosted several successful cooking shows, one of which was recently rated the 4th best cooking show of all time. He has written 30 cookbooks and taught at several Culinary Academies. Most importantly to me, however—he is a Davis Alumnus and a fellow Aggie! He came to Davis this last Friday and gave a cooking demonstration in our Dining Commons. I was in awe while watching him cook his Chinese cuisine! The ease with which he chops and dices and minces is just Godly. He must be close friends with Hestia. I went with my friend, Irvin who also has a passion for cooking and upon leaving, we decided we needed to get together the next day to have a cooking party along with my roommate, Caitlin (although we had to immediately quell our need for good food by having a delicious dinner of Indian food at Kathmandu Kitchen). The next morning, I woke up wanting to try to cook something new—Korean food! I figured a safe place to start would be bibimbap…I mean I’ve always heard it be described as an easy dish, made up of leftovers. I figured it would be a safe starting point. Traditionally, Bibimbap is served as rice, topped with sautéed vegetables, an egg, kimchi (spicy, pickled cabbage), and sliced meat. As long as you have those essentials, you can really just experiment and it will most likely come out beautifully.

Our Bibimbap consisted of a mixture of white rice, brown rice and barley, topped with blanched Edamame and Bean Sprouts, sautéed Spinach, sautéed Chinese Cabbage, Scrambled Eggs, and Tofu, sautéed with Kimchi. The vegetables were cooked with soy sauce, ginger and garlic. The dish was topped with Huy Fong Sriracha (Chinese Hot Sauce), sesame seeds and additional Kimchi, if desired (I say, go for it! That stuff is amazing). If you're not used to Korean food, this may be a little out of the ordinary for you, but as long as you can deal with some spice, you'll love it. Plus, you can add other vegetables you like and take out ones you don't like or change the protein from tofu to chicken or pork. It would also be good with a basted, fried or sunny side up egg. Just take a stab at it and see what comes out!