I’m not a big fan of mayo so I used the light kind for this recipe. Make sure you serve this as soon as you plate it so that the mayo doesn’t look curdled and the greens do not wilt. Ingredients: 6 scallops pinch of saffron threads 1/4 cup light mayonnaise 1 1/2 tbsps of ...
I know I have a lot of favorites, but this is really one of them. I loved the fact that a dish with game can still be fresh and light just by adding mint leaves and julienned summer vegetables. Ingredients: lamb fillets 1 medium red onion, sliced thinly half a red bell pepper, julienned half ...
This was a sweet recipe from Amanda Hesser of The New York Times. Sweet, as in, new and exciting. I made it as an appetizer for a party I threw for my Dominican and Ecuadorian girlfriends. You can use cheap sake for this but definitely get the good-quality and real crab meat from your fishmonger. ...
Ingredients: 1 tuna steak 1/4 cup sesame seeds 2 tomatoes, seeded and diced 1 garlic clove, crushed and finely chopped 1 tbsp cilantro, finely chopped 1 tbsp lime juice arugula or other mixed greens salt, pepper, olive oil 1. Cut tuna steak in thick chunks. Roll in sesame seeds to coat. Refrigerate until ready to ...
This was one of the best dishes I’ve ever had to cook and eat alone. I served this on top of kimchi-flavored fried rice. Ingredients: chicken breast fillet handful of mint leaves, finely chopped handful of cilantro, finely chopped half a cucumber, cut through center and thinly sliced handful of snap peas, blanched 2 stalks ...