Showing posts with label asian. Show all posts
Showing posts with label asian. Show all posts
Friday, April 18, 2014
Turkey Meatballs with Asian Style Noodles
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| Light and tempting turkey meatballs with fresh herbs, ginger and lime. |
Let it Roll, Baby, Roll
Okay, I confess. I admit it. When it comes to this recipe? I was totally inspired by Jamie Oliver
and his Jamie's Food Revolution. I loved the flash mob stir-fry dance at Marshall University in episode four (view here at WabiSabi, one of the participants). The energy, spirit and creativity of the students, the killer combo of cooking and dance, with a generous dash of self expression and celebration got this creaky gluten-free goddess off the couch
and movin', Baby. Not to mention, craving a pan-tossed noodle stir-fry.
No doubt about it, I've been more attuned to Asian inspired flavors since moving to Santa Monica. Understandable. It's hard not to respond to the fresh, Pacific-infused tastes and heady scents of Asian fusion out here. So when we decided to play around with meatball recipes this weekend, yours truly started conjuring fusion-style tweaks for the humble Mediterranean meatball recipe I know and love.
First- I wanted to use organic free-range turkey (come Spring, I favor lighter meatballs and meatloaf, don't you?). And I knew I wanted to use fresh chopped herbs- mint, cilantro and parsley. Perfect with a splash of lime. Some spring onion. A little ginger and chile. Boom.
This Asian fusion meatball was born.
This Asian fusion meatball was born.
A quick note on my noodle choice- I've discovered Ancient Harvest Gluten-Free Quinoa Pasta
-- and I love the texture and flavor. This is the least starchy gluten-free noodle I've found. And the best part is (perhaps due to the higher protein content of quinoa flour?) it stands up to pan tossing for brilliant stir-fries.
Read more + get the recipe >> -- and I love the texture and flavor. This is the least starchy gluten-free noodle I've found. And the best part is (perhaps due to the higher protein content of quinoa flour?) it stands up to pan tossing for brilliant stir-fries.
Friday, March 28, 2014
SANDRAS PAN SEARED SCALLOPS with an ASIAN DIPPING SAUCE
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| My absolute favorite method in which to guarantee the most succulently flavored scallops every time... |
Prep: 10 min. |
Sear: 2 to 4 mins.
INGREDIENTS
***Scallops
- 1 lb. fresh bay scallops (or quarter larger sea scallops)
- kosher salt and freshly ground pepper (to taste)
- 1 tablespoon peanut oil (as this has high smoking point)
***Dipping Sauce
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 1 garlic cloves, grated
- 1 green onion, minced
- 1 teaspoon dried cilantro
- 2 tablespoons rice wine vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon soy sauce
- 2 tablespoons olive oil
METHOD
In a small bowl, add all the sauce ingredients; whisking them together. Pour into a decorative dipping sauce serving bowl, and place in the center of your serving platter, and set aside.
Pat down the top and bottom of each scallop with a paper towel (they will not sear properly if moist). Season scallops with kosher salt and ground pepper.
In a large non-stick skillet, (I prefer to use a seasoned cast iron skillet) heat to medium-high heat, add peanut oil by placing it on a paper towel folded in quarters, and wiping down skillet. Add scallops, not touching, and sear for approximately 1 to 2 minutes per side, just until golden brown (please do not poke or move around scallops or they will not sear properly). Also, cooking might slightly vary depending on size of scallops.
Place seared scallops on platter around dipping sauce bowl, and serve immediately - enjoy!
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Tip: I serve mine with a small container of toothpicks for dipping scallops into sauce.
Also, this is wonderful to serve as a surf-n-turf meal with grilled steak, or with steamed rice and fresh veggies, or just as an appetizer is simply divine.
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