Cinnamon Skewered Scallops with Pineapple Orange Salsa

Cinnamon sticks become skewers for scallops, complimenting the mint and orange juice marinade.









Ingredients:

Pineapple Orange Salsa

• 1 cup diced fresh pineapple
• 1 medium orange, peeled and segmented
• 1/2 cup diced red bell pepper
• 2 tablespoons seeded and finely chopped jalapeno pepper
• 2 tablespoons orange blossom honey
• 1 tablespoon Grand Marnier liquor (optional)
• 1 tablespoon olive oil
• 1 teaspoon dry Onion, Minced
• 1/2 teaspoon dry Orange Peel
• 1/2 teaspoon dry Cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon Pepper, Black Fine Grind

Scallops

• 12 jumbo sea scallops (approximately 1 pound)
• 1-1/2 teaspoons Spice Islands® Szechuan Seasoning

Marinade

• 2-1/2 tablespoons orange juice
• 2-1/2 tablespoons olive oil
• 1-1/2 teaspoons rice vinegar
• 1/2 teaspoon Dried Mint
• 1/2 teaspoon salt

Directions:

For Salsa:
Combine all salsa ingredients in a large mixing bowl. Cover and refrigerate 1 hour.

For Scallops:
Soak cinnamon sticks in warm water for 1 hour. Remove sticks and discard water.

Skewer 2 scallops onto each cinnamon stick and place in a glass baking dish.

Combine Szechuan seasoning, mint, orange juice, oil, vinegar and salt in a small bowl. Pour evenly over scallops, cover and refrigerate 30 minutes.

Remove scallops from marinade and grill or broil over medium-high heat 2-4 minutes per side or until cooked through. Serve each skewer with Pineapple Orange salsa.

Lemon Sole (Pan Seared)

INGREDIENTS:

• 6 – 8 fillets of lemon sole
• 3 tablespoon butter
• 1 tablespoon rapeseed oil or olive oil
• Salt and pepper to taste
• A pinch of garam masala

Method:

1. Heat a frying pan over medium heat and add the butter and oil.
2. Season the fish with salt and pepper and place the fillets in the pan.
3. Fry for about one and a half minutes on each side.
4. You will need to press the fillets down with your finger as they will bow up when you turn them.
5. Sprinkle with the garam masala and rest on a hot plate for a minute or two.
6. Serve with the coriander chutney.

Lobster Macaroni and Cheese

Had a version of this at Carrabba's.  Like the idea, but not the dish as prepped by them.  Even searching the web didn't yield a recipe I thought I'd like.  Friend Joey, told me about his success with this one.
Ooh, guys, it's just fantas.



Serves 8-10

Ingredients:

16 ounces cavatappi pasta
6 tablespoons unsalted butter, divided
4 slices white sandwich bread
1⁄4 cup flour
4 cups milk
8 ounces fontina cheese, shredded
4 ounces sharp white cheddar cheese, shredded
8 ounces mascarpone cheese
3 tablespoons brandy or cognac
1⁄4 teaspoon cayenne pepper
1⁄4 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper, to taste
16 ounces cooked lobster meat, cut into 1″ chunks (meat from approximately 5 1-1/4 pound lobsters)
3 tablespoons chives, minced
2 scallions, sliced

Method:

Preheat oven to 375°. Bring a large pan of salted water to a boil over high heat. Add pasta and cook, stirring occasionally, cutting cooking time on package in half. Drain pasta and set aside.
Combine shredded cheeses in a bowl, and toss well to combine. Set aside.

Melt 2 tablespoons of butter in microwave or in a pan over low heat. Remove crusts from bread and discard. Tear remaining bread into tiny bits, and place in a small bowl. Add melted butter, and toss to coat breadcrumbs evenly. Set aside.

In a large saucepan or stock pot, melt remaining butter over medium heat.

Add flour and cook, whisking constantly, until flour mixture is smooth and just starting to darken.

Slowly whisk in milk and simmer, whisking frequently, until sauce has thickened, about ten minutes.

Remove pan from heat, and stir in 2-1/2 cups of the shredded cheese mixture, the mascarpone, and the brandy.

Add cayenne and nutmeg. Stir until cheese is melted and incorporated, and adjust salt and pepper, as needed.

Add half of the lobster.

Add cooked pasta to cheese sauce.

Add half of the chives, and half of the scallions. Stir well to combine.

Transfer mixture to a 9 x 13 baking dish.

Sprinkle with fresh breadcrumbs and the remaining shredded cheese mixture. Bake until golden brown and bubbly, about 30 minutes. Let cool for a few minutes, and finish with a sprinkle of the remaining lobster, chives and scallions.

Shrimp with Spicy Garlic Sauce

(serves 4)

• 3 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 2 teaspoons sugar
• 3 gloves garlic, minced
• 2 tablespoons grated fresh ginger
• 1 tablespoon sesame oil
• 2 teaspoons chili sauce (I recommend Sambal Oelek)
• 2 teaspoons cornstarch, dissolved in 4 teaspoons cold water
• 1 1/2 pounds uncooked large shrimp
• 6 cups fresh green beans, trimmed
• toasted sesame seeds, for garnish

1. Combine the first seven ingredients (soy sauce through chili sauce) in a small bowl and whisk to combine.  Add this sauce mixture to a small saucepan set over medium heat and bring it to a gentle boil. Let the mixture simmer for 2 minutes.
2. Stir in the dissolved cornstarch and stir, letting the mixture return to a simmer for about a minute, or until it has become glossy and thick enough to coat the back of a spoon.
3. In a large pot fitted with a steamer basket set over simmering water, steam the green beans and shrimp until the beans are tender and the shrimp have turned an opaque shade of pink.
4. Pour the sauce mixture over the steamed shrimp and green beans and toss to combine. Garnish with sesame seeds and serve!