Showing posts with label orange. Show all posts
Showing posts with label orange. Show all posts
Thursday, April 24, 2014
Seared Scallops with Orange and Jalapeno Dressing – Hot But Not
F
or someone that doesnt eat a lot of spicy food, this video recipe for Seared Scallops with Orange and Jalapeno Dressing may seem pretty intimidating.
Along with the orange "supremes," a very healthy amount of diced jalapenos form the base of this great appetizer.
Jalapenos are not a super spicy variety of pepper, especially if they are prepped the way I demo here. We want the pleasant bitter-sweet heat of the fruit, but not that burning sensation that many associate with jalapeno.
Those sliced peppers you had on the nachos were unpleasantly hot because they retained the seeds and white membranes that contain all the capsicum (the substance that gives peppers their fire). By the way, this does make a great excuse for why you drank so much beer.
If you use the technique I show in the video, you will be amazed at how mild, and great tasting jalapenos can be. Once cut correctly, in a "Brunoise" as I joke about during the recipe, the peppers make a perfect partner to the sweet orange and crusty seared scallops.
This would make a very cool first course for those upcoming holiday parties, but make sure you watch the searing technique carefully. A very hot, very good quality pan is critical, as are dry, wild day boat scallops.
If the scallops are wet, and/or the pan is not hot enough, you will get the dreaded "boiled" scallop – a pale, shriveled knot of disappointment. Done properly however, this is one fantastic seafood recipe. Time and money allowing, maybe even practice before the big day. Enjoy!
Ingredients (for 4 scallops):
2 small jalapeno, brunoise cut
1 sweet orange, sectioned
1/4 cup rice vinegar
2 tbsp olive oil
1/2 tsp sambal (Asian red chili condiment), optional
1 tbsp vegetable oil
4 day boat scallops
salt to taste
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or someone that doesnt eat a lot of spicy food, this video recipe for Seared Scallops with Orange and Jalapeno Dressing may seem pretty intimidating.Along with the orange "supremes," a very healthy amount of diced jalapenos form the base of this great appetizer.
Jalapenos are not a super spicy variety of pepper, especially if they are prepped the way I demo here. We want the pleasant bitter-sweet heat of the fruit, but not that burning sensation that many associate with jalapeno.
Those sliced peppers you had on the nachos were unpleasantly hot because they retained the seeds and white membranes that contain all the capsicum (the substance that gives peppers their fire). By the way, this does make a great excuse for why you drank so much beer.
If you use the technique I show in the video, you will be amazed at how mild, and great tasting jalapenos can be. Once cut correctly, in a "Brunoise" as I joke about during the recipe, the peppers make a perfect partner to the sweet orange and crusty seared scallops.This would make a very cool first course for those upcoming holiday parties, but make sure you watch the searing technique carefully. A very hot, very good quality pan is critical, as are dry, wild day boat scallops.
If the scallops are wet, and/or the pan is not hot enough, you will get the dreaded "boiled" scallop – a pale, shriveled knot of disappointment. Done properly however, this is one fantastic seafood recipe. Time and money allowing, maybe even practice before the big day. Enjoy!
Ingredients (for 4 scallops):
2 small jalapeno, brunoise cut
1 sweet orange, sectioned
1/4 cup rice vinegar
2 tbsp olive oil
1/2 tsp sambal (Asian red chili condiment), optional
1 tbsp vegetable oil
4 day boat scallops
salt to taste
Monday, April 7, 2014
Bok Choy Brown Rice Salad with Orange Sesame Dressing
I also love salads that I can make ahead of time - especially in the summertime when we might be out enjoying the sunshine. You can easily make this several hours in advance, or even the day before. I love to get it done while my kids are napping! This makes great leftovers for lunch the next day too.
(And a tip for shredding chicken that I just learned recently. I boil it, and then throw it in my food processor with the dough attachment and it shreds it beautifully in seconds. My friends does the same thing in her Kitchen Aid with the paddle attachment and Ive heard you can do it in a Bosch too. It makes it super even and its nice and fast! I also use the food processor for grating the carrots and chopping the cilantro.)
Bok Choy Brown Rice Salad with Orange Sesame Dressing
*I havent been able to find baby bok choy, so I used one regular bok choy. I use the green leaves and some of the white part, but the rest can be chopped up and used in a stir-fry.
For the Salad:
4 c. cooked brown rice
1 1/2 c. cooked shredded chicken
1 1/2 c. shredded carrot
3 baby bok choy*, rinsed, trimmed, and thinly sliced
1/2 c. frozen peas, thawed
1/4 c. minced fresh cilantro
4 scallions, chopped
1 T. sesame seeds (white or black)
For the Dressing:
3 cloves garlic, minced or pressed
1 T. freshly squeezed orange juice
1 tsp. orange zest
2 T. rice vinegar
1 1/2 T. soy sauce
1 1/2 T. sesame oil
1 T. honey
salt and pepper, to taste
1/4 c. canola oil
To make the salad, combine the brown rice, chicken, shredded carrot, bok choy, peas, cilantro, scallions and sesame seeds in a large bowl. Toss gently to combine.
To make the dressing, combine all ingredients in a bowl or liquid measuring cup. Whisk vigorously until well combined. Taste and adjust seasonings, accordingly. Add the dressing to the bowl with the salad, a bit at a time, tossing gently to coat. Taste and add more dressing as necessary. Store in an airtight container in the refrigerator.
Source: Annies Eats
Friday, March 7, 2014
Cranberry Orange Sauce
Cranberry Orange Sauce
1 c. white sugar
1/2 c. water
1/2 c. freshly squeezed orange juice
4 c. fresh or frozen cranberries
1 T. orange zest
Rinse cranberries with cold water. In a medium saucepan, add sugar, water, and orange juice. Stir until sugar dissolves. Bring to a boil and add cranberries and orange zest. Return to a boil and reduce heat to medium low. Cook until cranberries start to burst, about 10 minutes.
Remove from heat and allow to cool to room temperature. Pour sauce into serving dish and chill in the refrigerator until serving time.
Source: Two Peas and Their Pod
Wednesday, February 19, 2014
SANDRAS APPLE and ORANGE SMOOTHIES
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| Now these smoothies will guarantee a bright and refreshing start to any day... Wow, a fantastic historical write-up on smoothies that included featuring my photograph in the mention... http://www.healthysmoothierecipeshq.com/ smoothies-history-what-every-smoothie-maker-should-know |
Prep: 5 mins.
Posted by Sandra
INGREDIENTS
Note:
Before peeling oranges, you may want to cut a slice off first for garnishing.
2 oranges, peeled, and chopped into small chunks
1 apple, peeled, cored, and chopped into small chunks
1 (6 oz. container) of orange yogurt
½ cup milk
1 cup ice cubes
½ teaspoon vanilla extract
1 tablespoon honey
--2 drinking straws
METHOD:
Add all ingredients to blender, and puree until smooth and creamy. Pour into glasses and serve. – Enjoy!
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