Pan-Seared Scallops

Pan-Seared Scallops

Ingredients:

1 lb sea scallops

1 tbsp butter

1 tbsp olive oil

1 tsp salt

1 tsp black pepper

1 tsp white pepper

1 tsp red cayenne pepper

1 tsp paprika

1 tsp dried thyme

1 tsp dried oregano

1 tsp garlic powder

1 tsp onion powder

Combine all spices in a small bowl. Roll the sides of each scallop in the mixture, leaving the flat top and bottom clear. In a large nonstick skillet, melt butter with oil. Add scallops in one layer, and cook over medium high heat until they begin to turn white and opaque on the bottom (about 2-3 minutes). Flip them and cook on the other side. DO NOT OVERCOOK. Scallops should have just turned opaque and still be tender to a fork.

Blackened Catfish

Blackened Catfish

Ingredients:

6 small fillets of catfish or tilapia

lots of butter

1.5 tsp salt

1 tsp black pepper

1 tsp white pepper

1 tsp red cayenne pepper

2 tsp smoked paprika

1 tsp dried thyme

1 tsp dried oregano

1 tsp onion powder

1 tsp garlic powder

Combine all spices in a bowl.  All measurements are heaping spoonsfull. Rinse fillets and lay them out on a plate or other flat surface. Liberally sprinkle one side with spice mix. Gently rub the mix in. Flip fillets and season the other side the same way. When all fillets are ready, Melt about 3 tbsp butter in a large cast-iron skillet. Turn on the vent fan high because it will get smoky. Add fillets to the skillet (as many as will fit in one layer). Liberally continue to add butter as necessary. When the bottom has begun to turn black, flip the fish and cook other side. Once fish appears fully cooked and easily flakes, remove from pan and add next fillets, if applicable, constantly adding more butter as it dries.

Couscous with Crispy Tofu

Couscous with Crispy Tofu

Ingredients:

1 cup (uncooked) couscous

1 package cubed super-firm tofu

1 large onion (diced)

3 white mushrooms (thinly sliced)

1 large handful spinach leaves, or other green

1/2 lemon

olive oil

salt to (liberal) taste

In a medium pot, set 1.5 cups of water to boil with 1 tbsp olive oil. Drain the tofu, and set it on a cutting board, plate, or other flat surface. Sprinkle LIBERALLY with salt. Heat a thin layer of olive oil in a wide, flat, frying pan or skillet.  Add tofu to the skillet in one flat layer. Allow tofu to fry, unstirred, until it begins to turn golden-brown on the bottom. Then, to the best of your ability, flip the tofu pieces.  They will not all perfectly flip over, and you will have to flip them as a group. Allow them to brown on the other side. Meanwhile, when the water is boiling, add the couscous, cover, and remove from heat.  When tofu has become small, golden, and crispy, set aside in a small bowl. In the same frying pan, saute onion and mushroom. Slice the lemon extremely thin and, being careful to remove all seeds, add the lemon slices to the onion and mushroom. When the onion is translucent and mushrooms have given off their liquid, fluff couscous, and add the onions/mushrooms/lemon to it, stirring to combine.  Add about a teaspoon of salt to the mixture, and combine.  Add the tofu and the spinach and stir. Spinach should wilt from the remaining heat, but if necessary, turn the burner back on low. 

Stuffed Peppers

Vegetarian Stuffed Peppers

Ingredients:

6 colorful bell peppers (make sure they can stand upright without falling over)

1 lb orzo

1 block of feta

freshly grated parmigiano reggiano 

freshly grated pecorino romano

1 bunch fresh parsley

ground black pepper to taste

Preheat oven to 350. Cook orzo according to package directions. Meanwhile, carefully slice the top off of each pepper like a jack-o-lantern, and remove stem and seeds. Set a large pot of water to boil. Finely chop parsley. When the water is boiling, add the peppers, and use a large spoon to make sure they are entirely submerged. Boil peppers for five minutes, the remove from water with a slotted spoon and carefully drain water from the insides of the peppers. Set peppers upright in a glass baking dish.  Combine the cooked orzo with the crumbled feta, parsley, black pepper, and cheeses (while reserving about a half cup of romano). Stir well, and with a narrow spoon, fill the peppers with the orzo mixture, being mindful to pack it very densely. Sprinkle the remaining romano cheese over the top of each pepper to make a little crown. Bake for 30-45 minutes until cheese is crispy, but not burnt.

Braised Greens

Braised Greens

Ingredients

1 large bunch of kale, broccoli raab, or other cooking green

1 onion or large shallot

1 cup vegetable broth

3 white mushrooms (optional)

1/2 cup cannelloni beans (optional)

olive oil

a pinch of salt

Coarsely chop greens and remove woody stems.  Place chopped leaves in a large bowl.  Add 1 tbsp olive oil and a pinch of salt, and with your fingers, massage the oil and salt into the leaves.  Slice onion or shallot and mushrooms if applicable.  In a wok or flying pan, saute onion/shallot (and mushroom) in olive oil.  When onions are tender and translucent, add the greens to the pan. Add more oil if necessary. Let the greens cook down a bit, and then add the broth, reduce the heat, and cover the pan.  Let cook until either the liquid has evaporated, or greens are sufficiently tender.

Baked Salmon

Baked Salmon

(Serves 4-6)

Ingredients:
2 lbs salmon fillet
3 tbsp butter
1/2 cup soy sauce
2 tbsp minced garlic or to taste


Preheat oven to 375.  Lay salmon fillets skin-side-down in a glass baking dish.  Combine the remaining ingredients in a mug and microwave until butter is fully melted.  Mix well and drizzle evenly over the fish.  Bake fish for 10 mins per inch of thickness.  Do not overcook!