March 2010

Seared Sea Scallops with Hoisin Glaze

March 21, 2010

Seared sea scallops make for a fast, tasty and healthy dinner.  They are sweet, meaty, tender and a beautiful pearly ivory color. Sometimes they have a bit of a peach or pink tint to them. Last night I simply seared them in a hot non-stick pan with a little oil after seasoning with  Szechuan Pepper Salt, then glazed them with a brushing of Hoisin Sauce. It took maybe 10 minutes. They are fast enough for a quick weeknight dinner and elegant enough for dinner guests.

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Sun Dried Tomato Basil Pesto (Toasted Stars)

March 12, 2010

 I was recently talking with friend and photographer Ron Goldman about  another one of his passions - growing organic tomatoes, herbs, peppers and baby lettuces in his huge greenhouse. Ron has been growing organic heirloom tomatoes and other varieties, from cherry to beefsteak, for some 21 years. This man knows tomatoes! The lucky consumers are restaurants and farmers markets in the Washington state area. He was kind enough to share his recipe for Sun-Dried Tomato Basil Pesto. It’s earthy, rich and versatile.

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Hail Caesar – Caesar Salad

March 6, 2010

Created by an Italian chef in Tijuana, Mexico around 1924, Caesar Salad is one of the great classic and well-loved salads. Found on almost every restaurant menu, it’s easy to forget that a great Caesar can be made at home. My favorite restaurant Caesar Salad is made at Gulfstream restaurant in Newport Beach and it’s after Gulfstream that I pattern my homemade Caesar Salad recipe. Start with fresh, crisp Romaine leaves, drizzle on a creamy, garlicky homemade dressing and add fresh baked croutons from a [...]

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