Sunday, June 24, 2012

Quick and Easy Asian Scallops

Thawed sea scallops, patted dry
2 Tablespoons of olive oil
sprinkle of Alfie's seasoning
2 Tablespoons of butter
1/2 cup dry white wine (or vegetable stock)
2 teaspoons of soy sauce
2 Tablespoons green onions, sliced
Toasted Sesame seeds

Heat olive oil in pan. Add scallops, seasoning and cook until lightly browned on top and opaque inside, about 2-3 minutes (depending on thickness). Remove scallops from pan, return pan to heat and add butter and wine, stirring the bottom of pan and reducing liquid (about 2 minutes). Add soy sauce and green onions, remove pan from heat. Pour over scallops and sprinkle scallops with sesame seeds.

Picking fresh peas and chives from the garden, thawing scallops, sauteing left over brown rice in a little orange juice and eyeing leftover sesame seeds from the last post, dinner- ready in 5 minutes.

Thursday, June 21, 2012

Pacific Asian Meatballs

1 pound ground pork
1 pound ground organic beef
1/2 cup breadcrumbs
2 garlic cloves, finely minced
1/3 cup onion, finely minced
1/4 cup cilantro, finely chopped
4 ounces water chestnuts, finely chopped
1 egg, beaten
2 Tablespoons, Tamari or soy sauce
1 teaspoon ground ginger
2 teaspoons organic toasted sesame oil
1/4 teaspoon Alfie's seasoning

Preheat oven to 400F.
 In a large bowl, combine the above ingredients together and mix well. Roll into 1-2 inch balls and place on parchment lined baking sheet. Cook for 12-15 minutes until cooked.

1/2 cup Hoisin sauce
1/4 cup rice vinegar
1 teaspoon Chinese mustard
1 Tablespoon Tamari
Whisk ingredients together.

Plate meatballs and drizzle sauce over top.
Alternately, toss meatballs in sauce and keep warm in crock pot.

Garnish with toasted sesame seeds and finely sliced green onion, if desired

Sunday, June 17, 2012