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Dear In Good Taste Catering By Stacey Blog Readers,
Are you ready to get a little more serious with some of the recipes? Good, because today we’re taking it up a notch!
Scallops are one of my favorite proteins, but they can be a little scary if you’ve never cooked them before. I can’t tell you how many times I have ordered scallops at fantastic restaurants only to be disappointed that they are over cooked. Scallops are actually ok to undercook slightly (they are served raw in sushi all the time), but over cooking them is a true crime. We’ll talk more about that in the cooking instructions though.
Scallops need to be treated with care and they certainly have a mellow, almost creamy, taste when cooked properly. In this recipe I combine the scallops with Braised Red Cabbage that not only adds a delicious acidic element to the scallops, but also a very pleasing pop of color.
Enjoy!
Prep Time: 15-20 Minutes
Ingredients:
1 ½ # large Scallops
Salt
Pepper
1 small red Cabbage Julienne
½ cup raspberry Vinegar
2 tsp Sugar
1 med Onions Julienne
4 tsp olive oil
Cooking Instructions:
Scallops:
There is no need to get super crazy with the scallops. We’re doing a simple, pan seared preparation. The important thing to remember is to make sure that you pat the scallops with paper towels to remove as much water and moisture as possible (if you don’t, when you drop them in the oil you’re going to be in a lot of trouble and could get very burned as the oil splashes and splutters all over the place)!
Once they are dry, season them with salt and pepper to taste. I don’t recommend too much of either.
Heat 2 tsp’s of olive oil in a medium non-stick pan on medium heat. Gently place the scallops in the heated oil and cook until a golden brown on each side. This should take 2-3 minutes on each side.
DO NOT overcook the scallops. They are good when they are slightly translucent inside. If you don’t want to cut one open to look, that’s fine. They should be slightly firm, but they should still give a little if you press on them. If they are very firm, you’ve gone too far and they will have a rubbery consistency.
Remember, it’s better to slightly undercook them than to overcook them.
Take the scallops and place them to the side and put tinfoil over them to keep them warm.
Braised Red Cabbage:
Put 1 tsp of olive oil in a medium non-stick pan and place it on a medium heat.
Take your julienned onions and place them in the pan once the oil has heated. Sautee them until they are translucent (you’ll get that great onions-being-cooked smell!). This takes about 4-5 minutes.
Add the julienned cabbage, sugar, raspberry vinegar, salt and pepper to the pan. Cook until the cabbage wilts down and becomes soft.
Place the cabbage on a plate (no need to strain it), and then gently place the scallops on top of the cabbage.
Done! As always, let me know how it goes!
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Dear In Good Taste Catering By Stacey Blog Readers,
Did you make it through the holidays in one piece? I’m sure that you did and I hope that you had some delicious treats along the way! We’re getting back into the post-holiday groove here at In Good Taste Catering and I thought I’d share one of my recipes for a vinaigrette sauce that is absolutely delicious.
One of the things I love most about being a chef is the limitless possibilities to delight one’s taste buds. Many foods, taken by themselves, can actually be quite bland. Combining different flavors allows us to create new flavors and give those bland foods a new pop. Take salads for example: Lettuce is virtually tasteless, but add fruits, vegetables, nuts, proteins (like salmon, tuna or chicken) and you really have something going.
My Lemon Truffle Vinaigrette is perfect for salads, but it can also be used as a dipping sauce or added to some of your other favorite ways to roast chicken or broil salmon. It’s quick and simple to make (with the right care of course)!
Prep Time: 5 Minutes
Ingredients:
1 cup of Extra Virgin Olive Oil
1 Tbsp of Whole Grain Mustard
1 shallot (chopped)
1 tbsp truffle oil
1 tbsp fresh lemon juice
Salt
Pepper
1 tsp Honey
2 tbsp Apple Cider Vinegar
Instructions:
Once you have all your ingredients, put all of them in a blender except for the Extra Virgin Olive Oil and the Truffle Oil. Take the oils and set them aside for now. But put all the other ingredients in the blender. Blend on high for 30-40 seconds (I won’t be upset if you hit pulverize once or twice).
When you have the ingredients pretty good and blended together, slowly add the oils to the mixture. You can do this in one of two ways: Either in the blender, or, my preferred way, take the sauce out of the blender, put it in a bowl and whisk the oils into the mixture.
You want to make sure that all of it is blended together and you get that creamy consistency. The blender will do it no problem, but the bowl and whisk adds a little more love!
Put it on salads, serve as a dipping sauce or add it to some of your dinner proteins and enjoy it. Let me know how it turns out!
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Sandwich Recipe
Dear In Good Taste Catering by Stacey Blog Followers,
November is a great month for food for obvious reasons! I know that you are all probably getting geared up for tons of turkey, mashed potatoes and stuffing! But while we all wait for Thanksgiving to arrive, we still have to eat!
Today’s recipe is for one of my favorite sandwiches and, in fact, many years ago it was voted as the Best Sandwich in Boca Raton! I’m going to give you the original recipe, but you can see how you could substitute turkey for the chicken and make it your go-to, day-after-Thanksgiving sandwich too!
Prep Time: 2.5 hours (for chicken)
Cook Time: 15-20 minutes
Main Ingredients:
1 chicken breast
1 tsp salt
1 tsp pepper
2 tsp Cajun rub
1 tbsp. olive oil
1 tbsp. lemon juice
1 tsp dried basil
1 tsp dried oregano
1 French baguette
2 slices of provolone cheese
Ingredients/Instructions for Lemon Aioli:
2 tsp mayonnaise
½ fresh chopped garlic
1 tsp lemon juice
½ black pepper
To prepare the Aioli, it’s easy: Just mix all of these ingredients together in a small bowl! No cooking necessary!
Ingredients for Marinated Artichokes:
½ can sliced artichokes
1 tbsp. lemon juice
½ tsp dried oregano
½ dried basil
2 tsp olive oil
Cooking/Preparation Instructions:
- Marinate the chicken for 2 hours in the salt, pepper, Cajun rub, olive oil, lemon juice, basil and oregano.
- Grill the chicken until done. (Your cooking time will vary on the size of the chicken you will use.)
- Slice the chicken on the bias.
- Slice the baguette lengthwise.
- Spread the aioli on the bottom half of the baguette.
- Place the chicken down on baguette on top of the aioli.
- Top the chicken with the artichokes!
- Place the provolone cheese on top of the artichokes.
- Place the baguette in an oven about 3 minutes until the cheese has melted. Add the last, toasted half of the baguette to the top of the sandwich and you’re done!
That’s it! Trust me, it is delicious and you’ll be smart to serve with some sweat tea! And if you are in the Thanksgiving spirit, use turkey instead of chicken!
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Dear In Good Taste Catering by Stacey Blog Readers and Followers,
Welcome to the Autumn Season! I know that it’s hard to tell if you walk outside, but it is a new season out there . . . at least it is for those people in the country who live somewhere other than Southern Florida! There leaves don’t change on the palm trees in Boca Raton and Del Ray, but that doesn’t mean that any snow birds out there can’t enjoy Autumn flavors!
It may be a bit early to start talking about Thanksgiving, but it is one of my favorite holidays for culinary ingenuity. Today, I’m giving you my recipe for Carrot Ginger Apple Soup! For many of you, it may be the first time that you have heard of carrot soup . . . never mind tasted it, but it is a true delight! It is a sweet soup with just enough bite to let you know that it’s there!
Cooking Time:
About an hour (2 hours with prep)
Ingredients:
- ½ tsp Olive Oil
- 4 cups of chopped carrots
- 1 cup of chopped yellow onions
- 1 tsp of minced garlic
- 1 tsp of minced fresh ginger
- 2 cups of peeled Granny Smith Apples
- 6 cups of vegetable or chicken stock
- ½ cup of oatmeal
- 1 tsp of nutmeg
- 1 tsp of salt
- ½ tsp of pepper
Cooking Instructions
- Add the oil to a pot over medium heat. Add the onions, garlic, ginger and apples to the oil. Cook for about 3 minutes or until onions are translucent and the apples are soft.
- Add all of the remaining ingredients (especially the stock!) and bring to a boil.
- Reduce the heat and cook for about 20 more minutes.
- In a food processor or with a Cuisinart Stick, puree the soup.
- Strain the soup through a fine mesh strainer or colander that you have lined with a cheesecloth to remove the pulp and fibers.
- Place the soup back in the pot and cook for an additional 20 minutes.
- If the soup seems a bit thick just add more stock!
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Dear In Good Taste Catering by Stacey Blog Readers and Followers,
Today’s recipe is for all the parents out there who know what it’s like to have picky eaters! It’s a universal, and never ending struggle, for parents to find meals for children of all ages that they will actually like. If you try to make it healthy too, forget about it!
Trust me . . . it can be done!
My recipe for Turkey Bolognese is a new twist on a classic recipe that is sure to win over your children (and any other member of the household)! It’s easy, but delicious! Plus, as you’ll see at the end of the recipe, there are plenty of additional options that can be incorporated into this recipe to satisfy anyone!
Cooking Time:
About an hour and 15 minutes
Ingredients:
- 1 yellow onion (julienned)
- 1 can of diced tomatoes
- 3 tsp of chopped garlic
- 2 tbsp. of red wine
- A pinch of sugar
- 2 tsp of salt
- 1 tsp of black pepper
- 2 tsp of dried oregano
- 2 tsp of dried basil
- 1 tsp of granulated garlic
- 1 tsp of onion powder
- 1 box of any type of pasta that you would like
- 1 pound of extra-lean ground turkey
- 1 cup of marinara sauce
Cooking Instructions
- Sauté the garlic and the onions for about 5 minutes or until the onions are translucent.
- Add the ground turkey and cook the turkey completely (it will become grey with touches of brown if it starts to char).
- Add the rest of the ingredients to the pot and cook for 30 minutes.
- Heat a pot of water and add 1 tsp salt. Bring the water to a boil.
- Add the pasta and cook about 5-6 minutes. You’re looking for an Al Dente texture to the pasta (which means it is limp but a little chewy).
- Strain the pasta.
- Place the sauce over the pasta in the pot and serve!
That’s it! But, if you want to go nuts you can add different ingredients to the sauce to your liking. Feel free to add broccoli, squash, and zucchini. Just dice them up and add to the sauce.
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