Tag Archives: Scallion

Three-Cup Chicken a la NYTimes

Posted on February 22, 2016 | Leave a comment

One of my New Year’s resolutions is to select at least one recipe per week from Sam Sifton’s free NYTimes Cooking newsletter. Several times every week I look forward to opening an e-mail containing Sam’s ideas for both weeknight and weekend meals from famous chefs, food columnists and cookbook authors.

On Sunday evening, I tried the below recipe for “Three-Cup Chicken” and served it over basmati rice. For additional flavor, I cooked the rice in coconut milk rather than water or chicken stock.

I suggest you sign up today – always something new and creative to please your palate.

Asian Chicken

http://cooking.nytimes.com/recipes/1017456-three-cup-chicken?em_pos=medium&emc=edit_ck_20160215&nl=cooking&nlid=67817547

Creepy…Like a Snail – Escargots in Butter

Posted on August 20, 2015 | 2 comments

Ingredients:

1 baguette

1 dozen escargots

3 tablespoons French butter

2 tablespoons extra virgin olive oil

2 cloves garlic, thinly sliced

3 scallions, thinly sliced

2 tablespoons chopped parsley

Finishing salt

Fresh ground pepper

For this recipe, I use Roland escargots. Each can is 8.75 ounces and contains 12 escargots – perfect for two servings. The benefit of using these escargots is that they are already clean and cooked; you only have to heat them.

Preheat the broiler. Slice the baguette on an angle, two slices per person. Place the slices under the broiler until they are golden brown on one side. Then turn the slices over to brown the other side. Remove the slices from the broiler and arrange two slices on each small plate.

Heat a large nonstick pan over medium heat and add the butter and olive oil. Allow the pan to heat up and the butter to foam. Add the garlic and scallions to the pan and stir with a wooden spoon. Allow the garlic and scallions to cook for about 2 minutes. Drain the liquid from the can of escargots and add them to the pan along with the parsley. Turn the heat down to medium low and stir with a wooden spoon. The escargots will only need to heat for about 3 to 4 minutes. Spoon the escargots on each baguette serving, and drizzle with some of the butter mixture.

In response to Daily Post’s Weekly Photo Challenge: Creepy

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Posted in Uncategorized

Tagged Appetizer, Butter, Cooking, Daily Post Photo Challenge, Escargot, Food, French, photo challenge, Recipe, Scallion, Snail

Corn Salsa and Crab Cakes

Posted on August 15, 2015 | 1 comment

Corn salsa is a refreshing, and somewhat spicy, way to enjoy summer’s bounty of fresh corn. I recommend pairing this salsa with crab cakes…

Ingredients for Corn Salsa:

2 ears of corn, preferably white, sweet corn

2 scallions, thinly sliced

4 slices jalapeno, chopped

1 large tomato, cut into small chunks

Chiffonade of 5 basil leaves

Juice of 1/2 lime

Extra virgin olive oil

Sea salt

Fresh ground pepper

Cut the corn from the cobs and place in a large bowl. Add the scallions, jalapeno, tomato, basil and lime juice. Mix together and taste before adding the desired amount of olive oil, salt and pepper.

Ingredients for Crab Cakes:

16 ounce container lump or jumbo lump crab meat

1 egg

Zest of 1 lemon

Sea salt

Fresh ground pepper

2/3 to 3/4 cup Panko bread crumbs

3 tablespoons butter

My recipe for crab cakes is very simple – no filler! In a large bowl, mix the crab and egg with a fork. Then, mix in the lemon zest as well as sea salt and pepper to taste. Add the bread crumbs last, using your hands to mix the ingredients and feel for the amount of bread crumbs necessary to bind the crab. Shape the mixture into 4 cakes, and chill on a plate in the refrigerator for about 20 minutes to set. Heat 3 tablespoons of butter in a nonstick pan. When the butter begins to foam, add the crab cakes and sauté until golden brown on each side (about 8 minutes total).

Plate the crab cakes topped with the salsa; or, serve the salsa in a flat serving dish alongside other summer favorites, such as slices of nectarine and mozzarella.

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Posted in Uncategorized

Tagged Basil, Cooking, Corn, Crab, Crab cake, Food, Jalapeno, Lemon, Lime, Pepper, Recipe, Salsa, Scallion, Tomato

Slow Down…Take the Time to Celebrate Bastille Day — Escargots au Beurre

Posted on July 14, 2014 | Leave a comment

Add a French flair to your dining experience today — Le quatorze juillet. One of the simplest ways to do so is to prepare this appetizer of snails with butter. It will take quatorze minutes, at most…

Ingredients:

1 baguette

1 dozen escargots

3 tablespoons French butter

2 tablespoons extra virgin olive oil

Additional extra virgin olive oil to drizzle on the baguette slices

5 cloves garlic, chopped

3 scallions, sliced or 1 shallot, chopped

1 handful parsley, chopped

Finishing salt

Fresh ground pepper

I use Roland escargots, which can be found in the grocery store. Each can is 8.75 ounces and contains one dozen escargots. This is ideal for serving three to four guests, but you can modify the above quantities for a larger celebration of La fête nationale. The advantage to using these escargots is that they are already cleaned and cooked – you only have to heat them!

Preheat the broiler. Slice the baguette into pieces lengthwise and then each piece in half as if making a sandwich. Drizzle olive oil on each slice. Place the slices under the broiler until they are golden brown on one side. Then turn the slices over to lightly toast the other side. Remove the slices from the broiler and place one slice on each small plate.

Heat a large nonstick pan over medium heat and add 2 tablespoons of olive oil and 3 tablespoons of French butter. Allow the pan to heat up and the butter to foam. Tilt the pan around so that the olive oil and butter coat the bottom of the pan. Add the garlic and scallions/shallot to the pan and stir with a wooden spoon. Allow these ingredients to cook for about 2 minutes. Drain the liquid from the can of escargots and add them to the pan along with the parsley. Turn the heat down to low and stir. The escargots should be heated through in just a few minutes. Place three or four escargots on each slice of baguette and drizzle some of the butter mixture so that no richness goes to waste. Season with finishing salt and pepper to taste.