Fried Scallops

Perfect Scallops with Dill and Cracker

Ingredients:

• 1 pound scallops (preferably Bay)
• 2 large eggs
• 2 cups cracker meal
• 1 quart vegetable oil
• 1/2 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried dill
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper

Method:

1. Mix the scallops with 1/2 of the salt and drain the excessive water. Let it set at room temperature for 15 min

2. Beat eggs well and pour in wide shallow bowl

3. Season the flour with remaining salt and black pepper in wide plate.

4. Combine cracker meal with dill and garlic powder in another wide plate.

5. Toss the scallops in flour as batches of 6 - 8 and dust it very well all sides

6. Dip the escallops in the egg, and the cracker meals until all coated

7. Heat the oil in heavy saucepan about 36F and cook for deep fry about 2 -3 min until the scallops golden brown ... Enjoy

Fried Flounder Fillets

Flounder Fried the Perfect Way

Ingredients:

• 2 pounds flounder fillets, cut into 16 thin
• 1 quart vegetable oil
• 2 eggs
• 3 cups cracker meal
• 1/2 teaspoon cumin
• 1 teaspoon salt to taste
• 1 teaspoon freshly ground black pepper

Method:

1. Heat the oil in heavy deep skillet till reach about 360 F

2. Beat eggs well and pour in shallow bowl

3. Combine cracker meal, salt, pepper and cumin in a large plate.

4. Dry the flounder very well, and dip in egg, then in the cracker turn it around to be all coated.

5. Fry it 2 - 3 min until golden brown. It's good to cook it in batches few at a time, so won't reduce heat of the oil

5. Remove fish to dry towel to drain the oil and serve on hot plate garnished with lemon wedges... Enjoy

Crunchy Smelt

Small Fish Fried the Perfect Way

Ingredients:

• 2 cups all-purpose flour
• 11/2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 lb. smelt fish
• 1 1/4 cumin
• 1 1/4 coriander
• 1 quart vegetable oil
• lemon wedges for garnish

Method:

1. Combine flour, salt, pepper, cumin, coriander and trans-fare to paper bag and shake well

3. Dry the fish to bag and shake until all fish coated properly.

3. Pour the coated fish into sieve to remove excess flour

4. Heat the oil in deep skillet for about 375F add the fish and fry about 2 - 3 min until golden brown.

5. Remove fish to dry towel to drain the oil and serve on hot plate garnished with lemon wedges... Enjoy

Quinoa with Sun-dried Tomato

Quinoa with Middle Easter Spices

Ingredients:

• 1 cup quinoa
• 2 tablespoons olive oil
• 2 cups chicken broth
• 1 teaspoon black mustard seeds
• 1/3 cup minced onion
• 1/3 cup sun-dried tomato
• 1 teaspoon minced green chili
• 1/2 teaspoon cumin
• 2 tablespoons chopped cilantro

Method:

1. Heat olive oil in heavy saucepan on moderate to high, add onion and caraway seeds, cumin and onion, reduce the heat and cook until onion became golden.

2. Soak in warm water the sun-dried tomato for 1 - 2 hours

2. Add the quinoa and keep stirring for another 2 min

3. Add chill, sun-dried tomato after you drain the water and continue stirring for another min, finally pour chicken broth, cover the pan, reduce the heat to the lowest and simmer for 20 min.

4. Garnish with cilantro and drizzle with olive oil... enjoy!

Quinoa with Middle Eastern Spices

Quinoa with Herbs

Ingredients:

• 1 cup quinoa
• 2 tablespoons olive oil
• 2 cups chicken broth
• 1 teaspoon caraway seeds
• 1/3 cup minced onion
• 1/3 cup fine shopped carrot
• 1 teaspoon minced green chili
• 1/2 teaspoon cumin
• 2 tablespoons chopped cilantro

Method:

1. Heat olive oil in heavy saucepan on moderate to high, add onion and caraway seeds, cumin and onion, reduce the heat and cook until onion became golden.

2. Add the quinoa and keep stirring for another 2 min

3. Add chill, carrot and stir for another min, and finally the chicken broth, cover the pan, reduce the heat to the lowest and simmer for 20 min.

4. Garnish with cilantro and drizzle with olive oil... enjoy!

Farro Salad

Farro with Shiitake Mushroom

Ingredients:

• 2 cups imported Italian farro
• 1 quart of water
• 1 cup of mushrooms chopped Julienne (preferably shiitake)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 1cup dry white wine salt and pepper to taste
• 1/4 cup grated Asiago or Gruyère cheese

Method:

1. Boil the farro in partially covered saucepan with salted water "1 teaspoon salt " for about 50 min, and drain out the water using strainer.

2. In heavy skillet melt the butter and olive oil, add the onion and cook until translucent, stir in the mushrooms, add the wine and simmer for 10 min

4. Toss the mushroom mixture on the saucepan on the farro and mix well. Top the serving with grated Gruyere or Asiago.... enjoy

Vegetarian Chili

Black Been Eggplant

Ingredients:

• 11/2 pounds eggplant, stemmed
• 4 onces dried Mexican red chilies
• 3 cups vegetable stock
• 1/4 cup olive oil
• 2 small chopped onions
• 4 cloves minced garlic
• 3 cups chopped tomato
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 2 cups cooked black beans
• salt and pepper to taste
• White grated chedder and cilantro for garnishing

Method:

1. Cut eggplant into 1in cubes and season with salt let it set for one hour.

2. The way cook 2/3 cup of dried beans will make 2 cups: soak in water overnight or about 6 hours, and boil on moderate heat for 2 hours.

3. Drain the cooked bean, and place in heavy saucepan, then simmer the cooked beans with the vegetable stuck for 20 min.

4. Puree the chilies and liquid in blender until smooth

5. Heat olive oil in a large Dutch oven, add eggplant, onion, coriander garlic cumin stirring about 3 min.

6. Add the tomato and continue stirring for another 2 min

7. Add the chili puree and simmer for 10 min..Sprinkle cheddar and cilintro on top.. Enjoy