Cilantro-Lime Chicken with Avocado Salsa

Every diet requires an 'ah-ha' moment.  Unfortunately for me, I had one on Friday.  It's been a long time coming.  I mean, my yoga mat has dust on it and we buy cheese in bulk from Costco.  As we plan our memorial day weekend, I realize I will probably be in a bathing suit.  Now my friends, it's go-time and my yoga studio will be sick of my sweaty red face in no time.  To pair against my physical activities, I'm lightening our meals.  Tonight, this recipe is on the menu. 

Cilantro-Lime Chicken with Avocado Salsa
Cooking Light

• Chicken:
• 2 tablespoons minced fresh cilantro
• 2 1/2 tablespoons fresh lime juice
• 1 1/2 tablespoons olive oil
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• Cooking spray
• Salsa:
• 1 cup chopped plum tomato (about 2)
• 2 tablespoons finely chopped onion
• 2 teaspoons fresh lime juice
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 avocado, peeled and finely chopped

1. To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.

2. To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.

Cilantro-Lime Chicken with Avocado Salsa

Mustard & Herb Crusted Rack of Lamb

Drew and I are rebounding from a series of events that has left us very tired and bit saddened. I haven't been in the mood to cook for a week but that all changed when Drew came home from Costco yesterday. We used to keep lamb on-hand at all times but lately we have been eating a ton of steak. He brought a rack home and tonight I am dusting off my apron and cooking a nice meal at home. Here's what's on the menu...


Mustard & Herb Crusted Rack of Lamb
Epi

Active time: 25 min Start to finish: 1 1/2 hr

• 1 1/2 cups fine fresh bread crumbs
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped fresh mint
• 1 1/2 teaspoons minced fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 1/2 tablespoons olive oil
• 3 frenched racks of lamb (8 ribs and 1 1/2 lb each rack), trimmed of all but a thin layer of fat, then brought to room temperature
• 2 tablespoons Dijon mustard

Preparation

Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.

Put oven rack in middle position and preheat to 400°F.

Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up.

Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.

Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.

Mustard & Herb Crusted Rack of Lamb

Pimento Mac and Cheese

This month's Bon Appetit is all about baked pasta dishes so it's no wonder that the cover article and photo (above) caught my eye. I mean, look at that bowl of gooey cheese goodness. I've added several recipes on this blog over the years with pimento peppers because I grew up in a house that had a minimum of 6 jars on-hand at all times. My mothers is the pimiento QUEEN.

Pimento peppers are not hot rather they're sweet and more aromatic than a red bell pepper. They are tough to find fresh and easy to find canned or jarred at your local grocery. Cost is usually a buck per small can so grab a couple to keep in your pantry. You can never have too many.

Pimento Mac and Cheese

• 1 7- to 8-ounce red bell pepper, seeded, cut into 1-inch pieces
• 2 garlic cloves, halved, divided
• 1/2 cup panko (Japanese breadcrumbs)
• 3 tablespoons unsalted butter, room temperature, divided
• 1/2 cup freshly grated Parmesan cheese, divided
• 3/4 cup drained mild Peppadew peppers in brine, 1 tablespoon brine reserved
• 1/4 teaspoon ground ancho chiles
• 1 1/4 cups (packed) coarsely grated extra-sharp cheddar cheese
• 1 cup (packed) coarsely grated whole-milk mozzarella
• 8 ounces medium shell pasta or gemelli

Preparation

• Bring 1/2 cup water, bell pepper, and 11/2 garlic cloves to boil in small saucepan. Cover; reduce heat to medium-low. Simmer until pepper is soft, about 15 minutes.
• Toast panko in skillet over medium-high heat until golden, stirring often, 5 to 6 minutes. Transfer to bowl; cool to lukewarm. Rub 1 tablespoon butter into crumbs to coat. Mix in 1/4 cup Parmesan.
• Transfer bell pepper mixture to processor. Add Peppadews and 1 tablespoon brine, 2 tablespoons butter, ground chiles, and 1/2 garlic clove; then add cheddar and 1/4 cup Parmesan. Blend until sauce is smooth; season to taste with salt and pepper.
• Preheat oven to 400°F. Butter 8-cup baking dish (or 6 individual dishes). Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain; return to pot. Stir sauce and mozzarella into pasta. Season with salt and pepper. Spoon pasta into dish. Sprinkle with crumb topping.
• Bake pasta until topping is crisp and sauce is bubbling, about 25 minutes (15 for individual). Let stand 10 minutes.

Pimento Mac and Cheese

Risotto with Butternut Squash, Leeks, and Basil

Has anyone else read the December issue of Bon Appetit yet? It's actually a bomb issue. And by bomb, I mean that you want to eat every picture you look at and cook every recipe. Well, at least that's what I thought when I saw it arrive in my mailbox. Doesn't this just scream winter, cold weather and comfort?

Remember to be patient with our good friend Risotto. You don't want it underdone or overdone and gummy. So just add a little stock, stir and repeat. It's a labor of love and so worth it. Race you to the stove!

Risotto with Butternut Squash, Leeks, and Basil

• 3 tablespoons olive oil, divided
• 4 cups 1/2-inch cubes peeled butternut squash (from 2 1/4 pounds squash)
• 3 cups 1/2-inch-wide slices leeks (white and pale green parts only)
• 1 tablespoon chopped fresh thyme
• 2 cups arborio rice
• 4 14-ounce cans (or more) vegetable broth
• 1 cup chopped fresh basil
• 3/4 cup freshly grated Parmesan cheese plus additional (for serving)

Preparation

• Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add squash and sauté until beginning to soften and brown around edges, about 5 minutes. Transfer squash to medium bowl.
• Reduce heat to medium; add remaining 1 tablespoon oil, leeks, and thyme to same pot and stir until tender but not brown, about 5 minutes. Add rice and stir 1 minute. Add 1 cup broth and simmer until absorbed, stirring frequently, 3 to 4 minutes. Add remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding next, stirring often, about 15 minutes. Return squash to pot. Continue to cook until rice is just tender but still very creamy, stirring gently and often, about 10 minutes longer (about 25 minutes total cooking time). Remove from heat. Stir in basil and 3/4 cup freshly grated Parmesan cheese. Season to taste with salt and pepper. Transfer to large bowl and serve with additional Parmesan cheese.

Risotto with Butternut Squash, Leeks, and Basil

Thomas Keller's Ad Hoc Fried Chicken

Napa locals and savvy visitors know to skip the French Laundry and Bouchon and roll up their sleeves for a meal at Ad Hoc instead. The idea for Ad Hoc came from Chef Keller himself which he describes as "simple - 5 days a week we'd offer a 4 course family style menu that changed each day, accompanied by a small, accessible wine list in a casual setting reminiscent of home. We wanted a place to dine for our community and ourselves." And he did just that.

I've had an Ad Hoc Christmas. My step dad gave me the beautiful cookbook and I scooped up some of the pre-made brine and batter at Williams-Sonoma. What some of you may not know is that Ad Hoc is known for its fried chicken. Let me tell you, this stuff is bomb. The batter and brine are easy to create yourself by following the recipe but if you have the pre-packed bag there are NO excuses! Make sure to serve with some mac & cheese and collard greens.

Thomas Keller's Ad Hoc Fried Chicken

1 gallon cold water
1 cup plus 2 teaspoons kosher salt
1/4 cup plus 2 tablespoons honey
12 bay leaves
1 head of garlic, smashed but not peeled
2 tablespoons black peppercorns
3 large rosemary sprigs
1 small bunch of thyme
1 small bunch of parsley
Finely grated zest and juice of 2 lemons
Two 3-pound chickens
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne pepper
2 cups buttermilk
Vegetable oil, for frying
Rosemary and thyme sprigs, for garnish

1. In a very large pot, combine 1 quart of the water with 1 cup of the salt and the honey, bay leaves, garlic, peppercorns, rosemary, thyme and parsley. Add the lemon zest and juice and the lemon halves and bring to a simmer over moderate heat, stirring until the salt is dissolved. Let cool completely, then stir in the remaining 3 quarts of cold water. Add the chickens, being sure they're completely submerged, and refrigerate overnight.
2. Drain the chickens and pat dry. Scrape off any herbs or peppercorns stuck to the skin and cut each bird into 8 pieces, keeping the breast meat on the bone.
3. In a large bowl, combine the flour, garlic powder, onion powder, cayenne and the remaining 2 teaspoons of salt. Put the buttermilk in a large, shallow bowl. Working with a few pieces at a time, dip the chicken in the buttermilk, then dredge in the flour mixture, pressing so it adheres all over. Transfer the chicken to a baking sheet lined with wax paper.
4. In a very large, deep skillet, heat 1 inch of vegetable oil to 330°. Fry the chicken in 2 or 3 batches over moderate heat, turning once, until golden and crunchy and an instant-read thermometer inserted in the thickest part of each piece registers 160°, about 20 minutes. Transfer the chicken to paper towels to drain, and keep warm in a low oven while you fry the remaining chicken pieces. Transfer the fried chicken to a platter, garnish with the herb sprigs and serve hot or at room temperature.

Thomas Keller's Ad Hoc Fried Chicken

Chicken Paillards with Clementine Salsa

Happy New Year, Dear Reader!

The last 10 days in Chicago felt like a month but now I am back home in sunny San Francisco ready to start cooking again. First up is this recipe by Lora Zarubin that takes advantage of clementines in the height of their season. This is an easy recipe for a weeknight or casual dinner party with some friends.

Chicken Paillards with Clementine Salsa

• 4 5-ounce chicken breast halves
• 4 clementines, peeled, diced (about 1 cup)
• 1 cup cherry tomatoes, quartered
• 1/2 cup finely diced red onion
• 1/2 cup finely diced celery
• 1/4 cup coarsely chopped fresh basil
• 1/4 cup coarsely chopped fresh cilantro
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lime juice
• 1 serrano chile, seeded, minced
• 2 tablespoons olive oil
• 1/2 cup fresh clementine juice (from about 6 clementines)

• Place chicken breast halves between 2 sheets plastic wrap or parchment paper, spacing apart. Using mallet, pound chicken to 1/4-inch thickness. DO AHEAD Can be made 1 day ahead. Cover and chill.
• Mix clementines and next 8 ingredients in medium bowl. Season with salt and pepper. DO AHEAD Salsa can be made 2 hours ahead. Cover; let stand at room temperature.
• Uncover chicken; sprinkle with salt and pepper. Heat olive oil in large nonstick skillet over medium-high heat. Add chicken and cook until slightly browned and cooked through, about 3 minutes per side. Transfer chicken to platter. Add clementine juice to skillet; boil until reduced to 1/4 cup, stirring often, about 2 minutes. Drizzle sauce over chicken. Spoon salsa over and serve.

Chicken Paillards with Clementine Salsa

Horseradish-and-Herb-Crusted Beef Rib Roast

This rib roast is the perfect wow-factor for the holidays and big enough to feed a small army. Food and Wine Magazine suggests serving it with popovers and I second that idea!

Horseradish-and-Herb-Crusted Beef Rib Roast

1. 2 sticks unsalted butter, softened
2. 1 head of garlic, cloves coarsely chopped
3. 1 cup prepared horseradish
4. 1/4 cup plus 2 tablespoons chopped thyme
5. 3 tablespoons chopped rosemary
6. 3 tablespoons chopped sage
7. One 16-pound rib roast of beef
8. Salt and freshly ground pepper

1. Preheat the oven to 325°. In a food processor, combine the butter with the garlic, horseradish, thyme, rosemary and sage and process to a paste.
2. Stand the roast in a very large roasting pan. Season generously all over with salt and pepper and set it fatty side up. Spread the horseradish-herb butter all over the top. Bake for about 3 1/2 hours, until an instant-read thermometer inserted in the center registers 125° for medium rare. Transfer the roast to a carving board to rest for at least 20 minutes or for up to 1 hour before serving.

The horseradish-herb butter can be refrigerated overnight. Let the butter soften before using.

Horseradish-and-Herb-Crusted Beef Rib Roast

Roast Beef with Yorkshire Pudding

There are some classics that just can't be messed with and Roast Beef with Yorkshire pudding is definitely one of them. This British poster child is typically served for Sunday Roast, a traditional main meal served on Sundays in the UK and other Commonwealth countries. It's hearty, packed with flavor and somewhat easy to make.

Don't let the word 'pudding' throw you off. This pudding is not like the chocolate stuff Bill Cosby used to pound on TV commercials. Rather, the pudding is more like a popover and, if done properly, should melt in your mouth.

Roast Beef with Yorkshire Pudding
Saveur

1 3–4-lb. beef top sirloin roast, tied
Kosher salt and freshly ground pepper,
to taste
1⁄4 cup olive oil
2 tbsp. finely chopped fresh thyme
2 tbsp. finely chopped fresh rosemary
4 cloves garlic, finely chopped
1 1⁄4 cups milk
1 cup plus 2 tbsp. flour
3 large eggs
1 large shallot, finely chopped
1⁄2 cup red wine
1 cup Beef Stock

1. Season beef with salt and pepper. In a small bowl, mix together oil, thyme, rosemary, and garlic. Rub beef with herb mixture. Place beef in a small roasting pan, cover loosely with plastic wrap, and refrigerate for at least 8 hours or overnight.

2. Remove beef from refrigerator 2 hours before you are ready to roast; allow it to come to room temperature. Meanwhile, make the yorkshire pudding batter: Whisk together milk, 1 cup flour, 1 tsp. salt, and eggs in a bowl. Cover; let batter sit at room temperature for at least 1 hour.

3. Heat oven to 500°. Remove plastic wrap and roast beef until browned, 18–20 minutes. Reduce temperature to 250°. Roast until a thermometer inserted into center of beef reads 120° (for medium rare), about 25 minutes. Remove from oven, transfer to a cutting board, and let rest, tented with foil, while you make the yorkshire pudding and gravy. Pour pan drippings into bowl, leaving about 3 tbsp. in pan. Set roasting pan aside.

4. Raise oven temperature to 450°. Spoon 1⁄2 tsp. reserved drippings from bowl into each cup of a nonstick muffin pan. Heat in oven for 15 minutes. Uncover batter; whisk in 1 tbsp. drippings from bowl. Remove pan from oven; pour batter evenly between cups; bake until risen and brown, about 20 minutes. Reduce oven temperature to 350°; bake for 10 minutes to set puddings. Remove pan from oven; set aside.

5. Make the gravy: Heat reserved roasting pan over medium heat. Add shallots; cook until soft, 4–6 minutes. Add wine; cook, scraping up browned bits, until reduced by half, 4–6 minutes. Whisk in remaining flour, followed by stock. Cook, whisking, until thick, about 5 minutes. Slice beef; serve with pudding and gravy. Garnish with chopped parsley, if you like.

SERVES 8

Roast Beef with Yorkshire Pudding

Herbed Balsamic Chicken with Blue Cheese

Since the economy tanked, we've been eating lots and lots of chicken. It's cheap, you can freeze it and there a million and one things you can do with it. This recipe is super simple and just requires a little marinade time and some stinky cheese. I love arugula but you can really serve this with any kind of lettuce or spring green. If you don't have a grill, you can bake or broil the chicken instead but using the grill gives it great flavor and adds texture. I like to reserve the marinade and brush it on the chicken while it grills.

Herbed Balsamic Chicken with Blue Cheese

• 6 skinless boneless chicken breast halves (5 to 6 ounces each)
• 1/2 cup balsamic vinegar
• 3 tablespoons olive oil
• 2 teaspoons coarse kosher salt, divided
• 1 1/2 teaspoons freshly ground black pepper, divided
• 2 teaspoons herbes de Provence*
• 1 3-to 4-ounce wedge blue cheese, cut into 6 slices

Place chicken in large resealable plastic bag. Whisk vinegar, 3 tablespoons oil, 1 1/2 teaspoons coarse salt, and 1 teaspoon pepper in small bowl. Add to chicken; seal bag. Chill 2 hours, turning bag occasionally.

Prepare barbecue (medium-high heat). Brush grill rack generously with oil. Arrange chicken on grill. Sprinkle with herbes de Provence, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper. Grill chicken until cooked through, about 6 minutes per side. Transfer to plates; top each with slice of cheese.

Herbed Balsamic Chicken with Blue Cheese

Lobster Roll

All Hail the Lobster Roll!

We just got back from a trip to Boston and that means lots and lots of lobster. Research started weeks out from our departure. Brioche or bun? Butter or mayo? Order 2 or 3? I mean, I was up all night asking myself these questions. In the end, it's all about preference. Me? I like mine on brioche, cold and tossed in my beloved mayo. Once I came up with my requirements, I only had one question left to ask...where?

This question required multiple tweets, Facebook posts, Chowhound searches and text messages. Because God Forbid anyone from my generation would call on the telephone! The response was overwhelming and the #1 recommendation was Neptune Oyster in the North End. Neptune reminded me of Jax, my beloved fish house in Boulder where we went to college. It was small, focused on fresh ingredients served simply and the wine list had the perfect amount of variety to pair with seafood. Here is a recipe comparable to the one we had at Neptune.

Lobster Rolls

1. Four 1- to 1 1/4-pound lobsters
2. 1/4 cup plus 2 tablespoons mayonnaise
3. Salt and freshly ground pepper
4. 1/4 cup finely diced celery
5. 2 tablespoons fresh lemon juice
6. Pinch of cayenne pepper
7. 4 top-split hot dog buns
8. 2 tablespoons unsalted butter, melted
9. 1/2 cup shredded Boston lettuce

1. Prepare a large ice-water bath. In a very large pot of boiling salted water, cook the lobsters until they turn bright red, about 10 minutes. Using tongs, plunge the lobsters into the ice-water bath for 2 minutes, then drain.
2. Twist off the lobster tails and claws and remove the meat. Remove and discard the intestinal vein that runs the length of each lobster tail. Cut the lobster meat into 1/2-inch pieces and pat dry, then transfer to a strainer set over a bowl and refrigerate until very cold, at least 1 hour.
3. In a large bowl, mix the lobster meat with the mayonnaise and season with salt and pepper. Fold in the diced celery, lemon juice and cayenne pepper until well blended.
4. Heat a large skillet. Brush the sides of the hot dog buns with the melted butter and toast over moderate heat until golden brown on both sides. Transfer the hot dog buns to plates, fill them with the shredded lettuce and the lobster salad and serve immediately.

Lobster Roll

Fontina Risotto Cakes with Fresh Chives

We've been in Boston for a week catching up with old friends. Last night, I cooked a 3-course dinner for the four of us and the star of the show were these risotto cakes. Sunday night, my friend and I watched Iron Chef 'Battle Rice' and the challenging chef made these for one of his dishes. My friend and I agreed that these were a must do.

Risotto is really a labor of love so be prepared to stand and stir. Also, I always keep a little extra stock on hand because it usually needs a touch more. I added garlic to the onions while they sauteed which I would highly suggest. I served the cakes on the bottom of the plate, piled haricot verts on top and then leaned to pesto lamb chops crosswise on top. The cakes were every one's favorite but the lamb was in a close second...

Fontina Risotto Cakes with Fresh Chives

• 3 cups (about) low-salt chicken broth
• 2 tablespoons olive oil
• 1/2 cup finely chopped onion
• 1 cup plus 2 tablespoons arborio rice
• 1/4 cup dry white wine
• 6 tablespoons grated Parmesan cheese
• 2 tablespoons (1/4 stick) butter

• 1 1/2 cups panko (Japanese breadcrumbs), divided
• 1/2 cup (packed) coarsely grated Fontina cheese (about 2 ounces)
• 1/4 cup chopped fresh parsley
• 3 tablespoons chopped fresh chives
• 1 large egg yolk

• 2 large eggs
• Canola oil (for frying)

• Additional grated Parmesan cheese
• Fresh chives

Bring 3 cups broth to simmer in small saucepan. Reduce heat to very low; cover and keep warm. Heat olive oil in heavy medium saucepan over medium heat. Add onion; sauté until translucent, about 5 minutes. Add rice; stir 1 minute. Add wine; stir until absorbed, about 30 seconds. Add broth, 1/3 cup at a time, and simmer until rice is just tender and risotto is creamy, allowing broth to be absorbed before adding more, and stirring often, about 18 minutes. Remove from heat. Mix in 6 tablespoons Parmesan and butter. Season generously with salt and pepper. Spread risotto in 13x9x2-inch pan and cool completely.

Mix 1/2 cup panko, Fontina cheese, parsley, chopped chives, and 1 egg yolk into risotto. Shape into 1 1/4-inch balls; flatten to 2-inch rounds. Arrange on rimmed baking sheet. (Can be made 2 days ahead. Cover and refrigerate.)

Preheat oven to 250°F. Set another rimmed baking sheet in oven. Beat 2 eggs in shallow bowl to blend. Place 1 cup panko in another shallow bowl. Dip risotto cakes into beaten egg, then into panko to coat. Pour enough canola oil into large skillet to coat bottom; heat oil over medium-high heat. Working in batches, sauté risotto cakes until crisp and brown, about 2 1/2 minutes per side. Transfer to baking sheet in oven.

Serve risotto cakes sprinkled with cheese and garnished with chives.

Fontina Risotto Cakes with Fresh Chives

Seared Scallops and Corn Cakes with Bacon Vinaigrette

Seared scallops are a favorite of mine so I am always up for trying new recipes that call for them. While this recipe has a long list of ingredients, you should have most of these items in your pantry already so don't stress. When I lived in Chicago, I could never find frisée in stores but that is not the case in California. If you can't find any frisée, just sub with some spring greens or baby arugula.

Seared Scallops and Corn Cakes with Bacon Vinaigrette

1. 1/4 pound thickly sliced bacon, diced
2. 7 tablespoons extra-virgin olive oil
3. 1 small shallot, minced
4. 2 tablespoons sherry vinegar
5. 1/4 cup chicken stock
6. 1 tablespoon Dijon mustard
7. 1 tablespoon whole-grain mustard
8. Salt and freshly ground pepper
9. 3/4 cup all-purpose flour
10. 3/4 teaspoon baking powder
11. Pinch of cayenne pepper
12. 3/4 cup milk
13. 2 eggs, separated
14. 1 tablespoon unsalted butter, melted, plus 1 teaspoon unsalted butter
15. 3/4 cup fresh corn kernels
16. 12 jumbo sea scallops (about 1 1/2 pounds)
17. 1 head of frisée, leaves torn

Directions

1. In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and crisp, about 5 minutes. Transfer the bacon to a bowl and pour off all but 2 tablespoons of the fat. Add 2 tablespoons of the olive oil and the shallot to the skillet and cook over moderate heat, stirring, until the shallot is softened. Add the vinegar and stock and simmer for 2 minutes. Remove from the heat and whisk in the Dijon and whole-grain mustards. Season the vinaigrette with salt and pepper.
2. In a bowl, whisk the flour, baking powder, 1/2 teaspoon of salt and the cayenne. In another bowl, whisk the milk, egg yolks and melted butter. Stir in the dry ingredients and the corn. In a small bowl, beat the egg whites until firm peaks form. Fold the egg whites into the corn batter.
3. Preheat the oven to 200°. In a large skillets, heat 2 tablespoons of the olive oil. Add several 2-tablespoon-size dollops of batter to the skillet, forming 3-inch cakes. Cook over moderate heat until the edges are deeply browned and the tops are bubbling, about 2 minutes. Flip the cakes and cook until lightly browned on the bottom, about 2 minutes longer. Drain the corn cakes on paper towels and repeat with the remaining batter, adding up to 2 more tablespoons of oil to the skillet. Transfer the corn cakes to a wire rack set over a baking sheet and keep warm in the oven.
4. In a large skillet, heat the remaining 1 tablespoon of olive oil with the remaining 1 teaspoon of butter. Season the scallops with salt and pepper and add them to the skillet. Cook over high heat, undisturbed, until browned on the bottom, 2 to 3 minutes. Turn the scallops and cook until golden, about 3 minutes longer.
5. Stir the bacon into the vinaigrette. In a medium bowl, toss the frisée with 2 tablespoons of the dressing and mound on 4 plates. Arrange the scallops and corn cakes on the plates and drizzle with the rest of the dressing. Serve right away.

The recipe can be prepared through Step 3 up to 4 hours ahead and kept at room temperature. Reheat the corn cakes before serving.

Seared Scallops and Corn Cakes with Bacon Vinaigrette

Bacon Wrapped Scallops with Spicy Mayo

We all know that Everything is Better with Bacon, especially when we're talking about scallops.  I love scallops but they are often overcooked.  These guys are best when seared or broiled otherwise the texture goes from silk to rubber.  This picture is dying for a garnish so mince up some chives to add some color to the plate.  

Bacon Wrapped Scallops with Spicy Mayo
Ingredients
1 1/2 pound large scallops
1/2 pound thin-sliced bacon
Extra-virgin olive oil
Sea salt and freshly ground black pepper
1 cup good quality mayonnaise
1/4 cup hot chili paste (recommended: Sriracha Hot Chili Paste)
1 lime, juiced
2 tablespoons chopped cilantro, plus more for garnish
2 heads Bibb lettuce, washed
3 avocados, sliced
Directions
Heat the broiler. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Cook them under the broiler for about 10 to 15 minutes until the bacon is cooked through, turning once.

Make the spicy mayo by combining the mayonnaise, chili paste, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use.

To serve, carefully peel away the lettuce leaves and line a large platter with the lettuce cups. Top each with a bacon wrapped shrimp, 2 slices of avocado, and a spoonful of spicy mayonnaise. Garnish with cilantro leaves.

Bacon Wrapped Scallops with Spicy Mayo

Grilled Halibut with Smashed Fingerlings and Tomato Butter

Tomato butter? I mean, that's genius. Tomatoes are my boyfriend's favorite things on the planet so kudos to Caroline Styne, co-owner of the tasty eatery AOC, for giving me the great idea. We all know that I am not a fish person and I know that this slimy creature is my biggest culinary hurdle but I can appreciate a great dish when I see one. As far as prep goes, this is an easy one. The fresh herbs make it so definitely do not used dried.

Grilled Halibut with Smashed Fingerlings and Tomato Butter

1. 1/2 cup chopped parsley
2. 1/4 cup chopped tarragon, plus 1/4 cup whole leaves
3. Finely grated zest of 1 lemon
4. Four 6- to 7-ounce skinless halibut fillets
5. 2 pounds fingerling potatoes
6. Salt
7. 1/4 cup extra-virgin olive oil, plus more for drizzling
8. 4 garlic cloves, thinly sliced
9. 2 medium shallots, thinly sliced
10. Freshly ground pepper
11. 6 tablespoons unsalted butter
12. 1 pint cherry tomatoes

1. In a medium bowl, toss the parsley with the chopped tarragon and lemon zest. Rub the herbs all over the halibut; cover and refrigerate for 2 hours.
2. In a large saucepan, cover the potatoes with water and bring to a boil. Salt generously and simmer over moderately high heat until tender, about 10 minutes. Drain and let cool to room temperature.
3. Light a grill. In a large nonstick skillet, heat the 1/4 cup of olive oil. Add the garlic and shallots and cook over moderately high heat until golden, about 2 minutes. Add the potatoes and cook over low heat, smashing them gently with a spatula, until they start to break apart. Continue cooking, stirring a few times, until the potatoes are browned and crisp, about 5 minutes total. Season with salt and pepper.
4. In a medium skillet, melt the butter. Add the whole tarragon leaves and cook over moderate heat until the tarragon is fragrant, about 2 minutes. Add the tomatoes and cook over low heat, stirring occasionally, until the tomatoes burst and the butter is browned, about 7 minutes. Season with salt and pepper.
5. Drizzle the halibut with olive oil and season with salt and pepper. Grill the fillets over moderately high heat until nicely charred and just cooked, about 3 minutes per side. Transfer the fish to plates and spoon the tomato butter on top. Serve immediately with the smashed potatoes.

Grilled Halibut with Smashed Fingerlings and Tomato Butter

Seared Salmon with Linguine and Ramp Pesto

Spring's bounty is almost here which means ramps! Well, not just ramps but they are one of my favorites. Soon, your farmer's market and grocery stores will have fresh asparagus, peas, artichokes and more. Spring is such a great time of year to put on that apron and cook 'till you drop.

Ramps are wild leeks and can replace onions and garlic in most culinary cases. This spin on pesto from the recent edition of Bon Appetit looks like a great weeknight dish to make at home.

Seared Salmon with Linguine and Ramp Pesto

• 2 tablespoons plus 1/2 cup olive oil, divided
• 2/3 cup thinly sliced trimmed ramp bulbs and slender stems plus 3 cups thinly sliced green tops (from about 8 ounces ramps)
• 1 cup freshly grated Asiago cheese*
• 1/3 cup Marcona almonds
• 2 tablespoons chopped fresh tarragon
• 12 oz linguine
• 6 6-ounce salmon fillets

• *Available at some supermarkets and at specialty foods stores and Italian markets.

• Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 2/3 cup ramp bulbs and stems to skillet and sauté just until soft but not browned, reducing heat if necessary to prevent browning, about 5 minutes. Transfer sautéed ramps to processor (do not clean skillet). Add green tops, cheese, almonds, and tarragon to processor; process until finely chopped. With machine running, gradually add 1/2 cup oil and puree until almost smooth. Transfer pesto to bowl. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead; cover and chill.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
• Meanwhile, heat remaining 1 tablespoon oil in same large skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add salmon to skillet and cook just until opaque in center, about 4 minutes per side.
• Drain pasta, reserving 3/4 cup pasta cooking liquid. Return pasta to pot; add all but 1/4 cup pesto and toss to coat, adding enough pasta cooking liquid by tablespoonfuls to moisten. Season with salt and pepper. Divide pasta among plates. Top with salmon. Spread remaining 1/4 cup pesto over fish and serve.

Seared Salmon with Linguine and Ramp Pesto

Alice Waters' Roast Chicken

If I had to choose one last dish to eat before I died, it would be safe to say that I would choose roast chicken. Something about its rustic simplicity appeals to me and my taste buds. I've tried a bunch of recipes, including Julia Child's and Donna Hay's, but no recipe comes close to Alice Waters.

Alice is a culinary institution. Arguably, she created what is now known as California cuisine and is a giant force in the slow food movement. You may of heard of her little Berkeley restaurant, Chez Panisse? Yeah, I thought that would get your attention.

This recipe is unreal and it is by far the recipe that I share most with folks looking to make a tasty dinner at home. One chicken can feed up to 4 people but 3 people more comfortably. As Alice says below in an excerpt from her book, The Art of Simple Food, seasoning the bird as soon as you can (and up to 2 days) is key. This helps lock in all the juiciness and give the skin some crunch. Also, I like a ton of garlic with mine so I'll throw in about 30 cloves around the pan in the cavity. Slicing fingerlings lengthwise and roasting them in the pan is also one of my favorite treats.

Click here for Alice's recipe and more!

Alice Waters' Roast Chicken

Three-Cheese Fondue with Champagne

When I think of romance, I think of melted cheese. Don't you?

Regardless if you agree or disagree there is something romantic about fondue. This Valentine's Day, you may want to consider staying home or making a reservation at a fondue restaurant. Spots like Geja's Cafe in Chicago or even the Melting Pot chain nationwide cater specifically to couples and the 'romantic' experience. Invest 35 dollars and you can make the meal at home. What's not to like about gooey cheese over a sliced baguette and Granny Smith apples. Or how about fresh strawberries dipped in chocolate? Sign me up.

A word of the wise: if you go oil fondue to cook proteins (which does taste great) beware of the lingering smell. It's just like frying in your own kitchen and the smell is there to stay. My rule of thumb is to order fried foods when you go out and avoid making them at home. However, if you have a backyard, fry away.

Three-Cheese Fondue with Champagne

• 4 teaspoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 1/4 cups dry (brut) Champagne
• 1 large shallot, chopped
• 2 cups coarsely grated Gruyère cheese (about 7 ounces)
• 1 1/3 cups coarsely grated Emmenthal cheese (about 5 ounces)
• 1/2 cup diced rindless Brie or Camembert cheese (about 3 ounces)
• Generous pinch of ground nutmeg
• Pinch of ground white pepper
• 1 French-bread baguette, crust left on, bread cut into 1-inch cubes

Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside. Combine Champagne and shallot in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes. Remove pot from heat. Add all cheeses and stir to combine. Stir in cornstarch mixture. Return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes. Season fondue with nutmeg and white pepper. Place over candle or canned heat burner to keep warm. Serve with bread cubes.

Three-Cheese Fondue with Champagne

Meatloaf with Homemade Ketchup

Mealoaf is making a big comeback and I am not talking about the singer.

I know, I know...meatloaf. What a terrible name with an even worse stigma of tv dinners and the 1950's. But the truth is that it's pretty tasty and can feed a small army for cheap. My sister made this dish for her mother-in-law's birthday and it was down right delicious.

Do not let the picture above fool you. My sister did all the leg work. I just took it out of the oven and her husband snapped a photo. The pot above the meatloaf was her homemade ketchup that was rockstar. Quite frankly, it made the dish so don't attempt the recipe without making the ketchup, too. You will be very disappointed.

Homemade Ketchup

1 Tblspoon Olive Oil

2 Cloves Garlic

3 Anchovy Fillets (Optional)

1 Teaspoon Ground Ginger

T Teaspoon dry mustard

T Teaspoon Celery Seed

2 Teaspoons Worcestershire Sauce

2 Cans (28 Oz/875 g each) whole plum Roma Tomatoes, Coarsely Chopped with Juice

1 Cup Light Corn Syrup

3 Bay Leaves

Kosher Salt or Coarse Sea Salt tot Taste

2 Tablespoons Sugar (Optional)

In a saucepan over medium-low heat, warm the olive oil. Add the garlic and the anchovies, if using, mashing and stirring until soft, about 2 minutes. Add the ginger, mustard, and celery seed and heat until fragrant. Add the Worcestershire sauce and deglaze the pan, stirring to scrape up any browned bits on the pan bottom. Cook until almost fully evaporated.

Stir in the tomatoes and their juice, the corn syrup, and the bay leaves. Raise the heat to high and bring to a boil, then reduce the heat to low so the mixture simmers gently. Cook, uncovered, stirring occasionally, until thickened and shiny, about 1 hour. Season with salt, and sweeten with sugar, if desired. Remove from the heat and let cool.

Meatloaf

1 tablespoon olive oil
6 green onions, including tender green tops, minced
2 teaspoons kosher salt or coarse sea salt
1 teaspoon freshly ground pepper
1/2 cup milk
1 cup old-fashioned rolled oats
1 egg, beaten
1.5 lbs ground pork
1.5 lbs ground beef

To make the meatloaf, in a small frying pan over medium-high heat, warm the olive oil. Add the green onions until soft, about 2 minutes. Add 1 teaspoon of the salt and the pepper and stir to distribute evenly. Remove from the heat and let cool.

Put the milk in a small saucepan over medium heat and heat until small bubbles appear at the edge of the pan. Pour the hot milk into a large bowl and stir in the rolled oats and the remaining 1 teaspoon of salt. Let stand until the liquid is absorbed about 15 minutes.

Preheat oven to 350 degrees.

Add the egg, sauteed green onions and 1 cup of the homemade ketchup to the rolled oats and stir to incorporate. Fold in the ground meats and mix gently with your hands just until the liquids are evenly distributed. Do not overmix, or the meatloaf will be tough and crumbly. Sear a small patty of the mixture in a hot frying pan until cooked. Taste and adjust seasoning with salt and pepper.

Pack the meat mixture into an 8.5" x 4.5" loaf pan, mounding it nicely on top. Place in a baking pan to collect any overflowing juices. Bake the meat loaf for 1 hour. Remove from the oven and pour off the fat. Return to the oven until the juices run clear when the meatloaf is pierced in the center with a sharp knife or an instant-read thermometer inserted into the thickest park registers 165 degrees, 30-45 minutes longer. If the top of the meatloaf is browning too quickly, cover loosely with aluminum foil.

Just before the meatloaf is ready, reheat the remaining ketchup. Remove the meatloaf from the oven and let rest for 5 minutes. Then cut into slices of desired thickness. Pour some of the ketchup on the slices and pass the rest of it at that table.

Meatloaf with Homemade Ketchup

Roast Pork Tenderloin with Apples and Cider Sauce

I have really been in the mood for pork with apples. It's a classic combo that's very affordable and easy to pull together. Serve this dish with mashed potatoes or warm focaccia bread.

Roast Pork Tenderloin with Apples and Cider Sauce

• 2 (3/4-pound) pork tenderloins
• 1 tablespoon vegetable oil
• 2 teaspoons unsalted butter
• 2 (1/2-pound) Granny Smith apples, peeled, cored, and each cut into 16 wedges
• 1 cup low-sodium fat-free chicken broth
• 2/3 cup unfiltered apple cider
• 1/2 teaspoon arrowroot
  
• 1 tablespoon water
• 2 teaspoons cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preheat oven to 425°F.

Pat tenderloins dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then brown tenderloins on all sides, turning with tongs, about 5 minutes total. (If the handle of your skillet is not ovenproof, wrap handle in a triple layer of foil, shiny side out.) Transfer skillet to upper third of oven and roast until a thermometer inserted diagonally into center of meat registers 155°F, 12 to 15 minutes. Transfer to a platter and let stand, loosely covered with foil, 15 minutes before slicing.

While meat is standing, heat butter in same skillet (handle will be hot) over moderately high heat until foam subsides. Add apple wedges and sauté, turning occasionally, until tender and golden brown, 5 to 7 minutes. Transfer apples to a plate, then add chicken broth and cider to skillet. Bring to a boil over high heat and meanwhile whisk together arrowroot and water in a small bowl. Whisk arrowroot mixture into sauce and boil until thickened and reduced to about 1 cup, about 5 minutes. Remove from heat and stir in vinegar, measured salt and pepper, and any juices that have accumulated on platter.

Cut meat into 1/2-inch-thick slices and serve topped with apples and sauce.

Roast Pork Tenderloin with Apples and Cider Sauce

Momma Shaw's Beef Tenderloin

Hands down my favorite meal of the year is the one my mom cooks on Christmas. Nothing beats a slice of perfectly cooked peppered beef tenderloin smothered in Bearnaise. Yum. This year, I'll be joining my boyfriend's family for Christmas so I will miss this delicious feast. However, I've decided to recreate this dinner for some close friends in early January so all is not lost! The full menu includes a green salad, green beans, wild rice and Parker House rolls.

Some things to mention:
1) Tenderloin is expensive so go to Costco or Sam's Club. The meat there is great and less expensive.
2) You must know the EXACT weight of the tenderloin and calculate accordingly
3) Do not and I mean DO NOT ever open the oven while it is cooking. The rest of the menu needs to be done on the stove top.
4) If you don't serve it with Bearnaise sauce you shouldn't even make it.

Momma Shaw's Beef Tenderloin
1 beef tenderloin, room temperature
2 cups coarse ground black pepper
4 tablespoons oil

Preheat oven to 500 degrees. Pat room temperature beef tenderloin dry. On a sheet of wax paper, pour pepper and spread out evenly. Rub oil on tenderloin and roll and dredge tenderloin in pepper. Coat sides as well. Cook meat 3 minutes per pound. Once time elapses turn off oven and let meat rest in oven for an additional 1 hour and 45 minutes. Meat will be medium rare. DO NOT OPEN OVEN. My mom actually tapes it shut...

Momma Shaw's Beef Tenderloin