March 10, 2011 at 6:50 pm , by Khalil Hymore
Before we discuss the dish I made for this week’s “Dishing It,” I have one question: Do you know Bal? Bal Arneson, that is. She’s is one of the Cooking Channel‘s newest culinary stars…and with good reason. Bal completely demystifies Indian cuisine on her show Spice Goddess with simple recipes that anyone can make. (Even I, a culinary school grad, am not ashamed to admit that Indian recipes sometimes intimidate me.) She’ll even sell you the organic spices to prepare them, with proceeds benefiting women and children in her native India—talk about DO GOOD!
I chose Bal’s recipe from the March 2011 issue of LHJ (Dinner Made Easy) mainly because I adore scallops and was intrigued by the sweet/spicy sauce that accompanies it. Plus, as a food editor, it’s always fun to try other chefs recipes—especially chefs I admire, like Bal.
I did make a few changes to the recipes. For starters, I used mango instead of papaya, because I prefer it and since the recipe calls for ground coriander, I took the opportunity to also test out McCormick‘s new line of roasted spices. If you haven’t tried them yet, they’re great. The roasted coriander I used had a much more powerful flavor than traditional ground coriander. It was perfect in a dish like this, with just a few ingredients. Also, instead of serving my scallops with shaved Parmesan, I served it with a sprinkling of freshly chopped cilantro.
This recipe could not be easier, with minimal prep. You basically start by searing the scallops. The directions say 2 minutes per side which is the perfect amount of time to cook them. They were tender and moist inside and not overcooked at all. Overcooked scallops are often tough and chewy—no one wants that.
After you cook the scallops and remove them from the pan to rest, you toss in your minced garlic and cook for just a moment. Then you add the spices and cook them for another moment. Then you add the tomatoes. (I used an assorted variety of cherry tomatoes, halving the large ones and leaving the smaller ones whole. This was a good move since the halved ones got a touch over cooked.) Cook them for a few minutes before adding the mango (or papaya) to cook a few minutes more. Add the scallops back to the pan to coat in the sauce and serve over rice. That’s it! So, so, so easy, but also very sophisticated. I would totally serve this dish to guests. I’m definitely adding this recipe to my regular repertoire.
As I devoured the dinner (like I said, I adore scallops), I realized that you could prepare this meal with different ingredients and it would be just as delicious. Chunks of cod or salmon could be substituted or, if you don’t like fish, you could always use strips of chicken or pork. Even cubes of tofu if you are vegetarian. Yum!
October 12, 2010 at 11:32 am , by Khalil Hymore
It all started, long ago, with a jar of homemade jam. Today, in her new bakery, Sarabeth Levine places jars upon jars of the delicious “Legendary Spreadable Fruit” in display cases to welcome her guests. As they come in to grab a fresh cup of delicious sustainable-conscious brew, guests ponder over what breakfast pastry to choose; a fresh scone, a flaky croissant, or the I’m-going-all-out, pain du matin, a breakfast muffin that is made up of scraps from the mornings’ baking–a truly satisfying buttery ball of goodness.
Sarabeth is truly a lady we love. In 20 years, she and her husband, Bill, have gone from selling jars of jam to running 6 Sarabeth’s restaurants and bakeries in New York City and one shop in Key West, Florida. She’s now going nationwide, and it isn’t hard to see how she did it. The amount of passion and attention Sarabeth puts into each and every mouth-watering pastry she bakes is astonishing. Her highly anticipated first cookbook, Sarabeth’s Bakery: From My Hands to Yours, contains recipes for every level of baker. We recommend making some room on your shelf for this must-have tome!
What makes me a lady: My YSL mascara. I can’t leave home without it!
Favorite guilty pleasure: Dessert, of course!
Three things on my life list: Firstly, I would like to learn how to swim. I am over this “dog paddle” and “side stroke” thing I do. Secondly, be more accomplished on my beautiful piano. Lastly, create a beautiful garden.
If I could have a superpower, it would be: To be able to travel instantly from one place to another.
Ladies I admire: Amelia Earhart—Aviatrix, Betty Friedan—Founder of NOW, and Katherine Hepburn—Actor.
Photo of Sarabeth Levine © Quentin Bacon.
August 12, 2010 at 2:53 pm , by Khalil Hymore
The snack drawer here at LHJ has certainly seen a lot of action lately with the addition of Cape Cod’s 40% less fat potato chips. I have had my share of low fat chips, and I am usually left feeling either ill or unsatisfied by the artificial taste and texture. However, I was pleasantly surprised to learn these chips taste just as good as the original, with a strong crunch that’s equal, if not better!
The chips come in many of the same delicious flavors as the originals, such as Sweet Mesquite Barbeque and Classic Original. The Sea Salt and Vinegar, however, seems to be the favorite among the staff, leaving everyone feeling satisfied and guilt-free. And, with 40% less fat than original potato chips, I won’t feel so bad after I polish off the entire bag. Seriously—I’m SO not joking.
July 6, 2010 at 5:46 pm , by Khalil Hymore
Target is famous for their collaborations: Liberty of London, Alexander McQueen, and Zac Posen—even celebrity chef Giada De Laurentiis has a line of cookware and food products. But Target’s newest co-conspirators aren’t fashion designers or even chefs, they’re ice cream makers!
Ben and Jerry’s have partnered with Target to create two new do-good flavors (just in time for this summer heat-wave we’re experiencing in Northeast) to encourage volunteerism and celebrate both companies commitment to service. You can even log on to Volunteer Match to “Scoop it Forward” and find volunteer opportunities in you community. Register for an activity and Target will give you a coupon for a free pint of ice cream. Berry Voluntary and Brownie Chew Gooder and are on sale now, exclusively at Target stores nationwide.
July 1, 2010 at 3:15 pm , by Khalil Hymore
Fourth of July is days away, and I’ve got nothing prepped! I haven’t even decided on a menu yet. Luckily, I have LHJ’s massive archive to help me out. Here are some of the recipes that I’m mulling over for Sunday:
Zesty Guacamole – As far as I’m concerned, it’s not a barbecue without fresh avocado guac and crunchy, thick-cut tortilla chips.
Hot Wings with Celery Fennel Apple Slaw – I love a good hot wing. This recipes calls for broiling, but since the grill will already fired up, I’ll just toss ‘em on!
For the Grill:
Ribs with Kansas City Barbecue Sauce – Finger licking good! (Note to self: Stock up on paper towels!)
The Perfect Burger with Herb Butter – Can’t celebrate the 4th of July with burgers…it’s un-American!
Corn and Zucchini Pasta Salad – I love this salad, using two of my favorite summer staples.
Chopped Salad with Spiced Pecans – The spiced pecans give this salad a crunchy kick.
Pound Cake with Fresh Berries and Whipped Cream – This cake is fresh, seasonal, AND patriotic. What more could you ask for on the 4th of July?
Lemon Curd Tarlets – Lemon tarts–hands down my fave dessert.
What will you be making? Tell us on Twitter!
June 30, 2010 at 5:18 pm , by Khalil Hymore
Today’s post is from guest blogger and cracker-jack LHJ intern Kelsey Mirando:
What better time to support patriotic non-profits like the USO than Fourth of July weekend? In the midst of fun in the sun and fireworks ooh’s and aah’s, fire up your grills and clink glasses for a cause. Famed New Orleans chef and former US Marine John Besh is teaming up with Bacardi USA and the USO to celebrate our troops with the “60 Second Cocktails” program.
“60 Seconds Cocktails” features several quick and easy drink recipes perfect for these sweltering summer months. Having created some of his first recipes while serving abroad, Besh developed scrumptious-sounding grilling dishes that complement the cocktails.
Bacardi has committed to donate $75,000 to the USO, and we can increase the total donation amount by a quick click! Visit the “60 Second Cocktails” Facebook fan page, featuring the program recipe book. Each time a new fan “likes” the page, Bacardi will increase its donation to the USO by $1!
These two recipes would surely earn rave reviews at any poolside gathering this Independence Day:
Grilled Chicken Breast with Tequila Lime Glaze
1/2 cup rice wine vinegar
4 tablespoons Vietnamese fish sauce
4 tablespoons sugar
3 tablespoons fresh lime juice
1 clove fresh garlic, peeled
2-3 teaspoons sambal chili paste
3 tablespoons Tequila CAZADORES Reposado
6 boneless chicken breasts
1 lime, zested
Combine wine vinegar, fish sauce, sugar, lime juice, garlic, sambal, and tequila into a food processor and puree for a moment or so with 1/2 cup water. Do not worry about straining the sauce. Reserve about 1 cup of sauce. Marinate chicken breast in remaining glaze for 20 minutes. Remove chicken from marinade and grill on a preheated grill over medium heat for about 4 minutes on each side. Top with grated lemon zest and serve with a side the glaze. Serves 6
3 parts Tequila CAZADORES Reposado
2 parts premium triple sec
1 part fresh lime juice
Serve blended with or over ice. Garnish with a lime wedge.
June 22, 2010 at 6:00 pm , by Khalil Hymore
Wow! This prohibition craze is really getting out of hand! First is was faux-speakeasies, and now you can make your own alcoholic beverages (no bathtub required). I’ll admit, when this product first crossed my desk, I thought it was a bit silly, and in truth, I probably will not be making more home brew any time soon. None of that changes the fact that it’s a pretty cool project (not for kids though—duh!) and really does explain (in the simplest of terms) just how alcohol is made.
Spike Your Juice is based on federweisser, a lightly alcoholic Eastern European drink that is only available during the grape harvest in the Fall. The directions are pretty straightforward—it’s literally 3 steps to cocktail time! Let’s make some. Shall we?