Poor Man's Hash

Is that on oxymoron? Is there a 'Rich Man's Hash'? Oh well...I made this recipe up in my head and the results were pretty delicious and healthy. This is a vegetarian dish with tons of flavor and potential to go just about anywhere you dare to take it with other ingredients. My approach was quite simple. I had 30 minutes to get 'er done before dinner had to be on the table.

So here she goes!

1 bunch of fresh escarole (chopped and rinsed well)
2 cloves garlic
a handful of large green olives sliced
about 12-15 fingerling potatoes sliced
1 8 oz can of stewed tomatoes
a few pinches of red pepper flake
salt and pepper
a bit of lemon juice



Boil the sliced potatoes in some salted boiling water until they are tender. Once tender, drain and set aside to dry a little.

In a large saucepan with the heat on medium high, drizzle some olive oil and add the garlic and chopped olives. Let the garlic cook for about 10-15 seconds and then toss in the potatoes and stir them into the garlic (so the garlic doesn't burn). Turn the heat up to high so the potatoes get a little bit of a crispy texture and after a few minutes toss them and crisp them a little more.




Once the potatoes have a little color, add the escarole and turn the potatoes over onto the escarole and sprinkle a generous amount of salt over everything as is cooks down (a few good pinches) and a small amount of pepper. Once the escarole has wilted, add the stewed tomatoes (be sure to drain the juices from them so the dish isn't too wet). Squeeze a little lemon juice over the hash to brighten everything up and sprinkle some hot pepper flake on top to give it some good heat.

Simple and really good for you! Bon Appetit!

Seared Scallops with grapefruit, sweet onions, mint and truffle oil

I think scallops scare people sometimes. They are slimy, strange and really complicated looking but the truth is, they are easy to cook and delicious when done right. This is a SUPER simple way to serve up scallops and to impress whom you are serving them to. My hubs and I ate at a fantastic little restaurant in Manhattan a few years ago and we ordered this incredible grapefruit salad and I like to recreate it when I can but make it my own by adding a few different ingredients. I tend to make this dish a few times a year but I'm not going to lie, I think this is the FIRST time I actually really NAILED it. It was perfect. The scallops were PERFECT and my belly was happy. Its not a meal. Its an appetizer...or serve it in place of a salad. Would be amazing as a starter followed by a delicious, juicy steak dinner (I'll post those goods later)!

I'll give you the recipe for 4.


12 large diver scallops (3 per person)
3 red or golden grapefruits (segmented and juices reserved for vinaigrette. Here's how (love her accent :): http://video.google.com/videoplay?docid=-3320000526185938826#)
1 sweet vidalia onion (cut into very thin slices)
a bunch of chopped mint
Salt and Pepper
White or Black truffle oil (I used white. Truffle oil is one of those things. Either you LOVE it or HATE it. If you HATE it, leave it out of the recipe...it will be just as yummy)

Directions:

Segment your grapefruit and reserve the juices in a small bowl
slice your onion very thin and add to the grapefruit in a larger bowl
chop the mint and put half in the bowl with the grapefruit and the other half in the grapefruit juices.
Add a few pinches of salt to the juice as well as white or black pepper and stir. Taste to make sure the balance of salty and sweet is right. Add the seasoned juice to the grapefruit and onions and gently stir together. Drizzle the salad with 1/2 tablespoon of truffle oil, stir once more and then place in fridge.

Set your scallops on a few paper towels and thoroughly dry both sides (very important! If they're too wet, they will not sear correctly and won't be pretty or tasty!). Lightly season both sides with salt and pepper. Heat a non stick pan to medium high and drizzle with a little bit of olive oil. Add the scallops to the pan (don't overcrowd! Do a few at a time) and sear for 2-3 minutes on each side (they should be golden and crispy but not overcooked). When the scallops are done, you will put together a serving for each of your guests.

Spoon the salad into a salad bowl and top with 3 scallops and garnish with a pretty mint leaf.

Bon Appetite!

Salad Season: Bibb lettuce salad with pears, candied pecans & gorgonzola

It's time to start eating light! I served this beautiful salad tonight and it was so yummy!

Ingredients for salad:

1 head of bibb lettuce (sometimes called 'butter' lettuce-washed and leaves cut in half)
1 small wedge of gorgonzola cheese (crumbled)
2 pears (your favorite kind)
a handful or so of pre-made candied pecans (or walnuts-I get these @ whole foods)

Raspberry Walnut vinaigrette:

1 tablespoon of raspberry preserves
1-2 tablespoons of balsamic vinegar
1 tablespoon of walnut oil
2 tablespoons of peanut oil
1 tablespoon chopped parsley
a few of the candied nuts
salt and pepper to taste

Directions:

Make the vinaigrette:
Combine all ingredients for the vinaigrette in food processor. Let flavors meld while preparing salad.

Salad prep:

Simply wash and cut the lettuce and slice pears and crumble the cheese. Toss the lettuce greens in a large bowl with the vinaigrette. After tossing lettuce in the dressing, plate with other ingredients.

Enjoy!