Sunday, June 20, 2010

After a sweet victory, the celebration!

The dinner was, once again, a huge success! For me it has been a great exercise to work the creative mind as well as practice in the kitchen. Every week gets better and better, and this time I really feel as if I am coming into my own.

Let me cut to the chase and share with you what I consider delicious yet very easy to do recipes. Please enjoy and PLEASE leave comments if you want to share anything or give feedback.

Tuna Tartar

1 tuna filet
¼ cup of fresh mint chopped
¼ cup of diced watermelon
½ lime (squeezed juice)
3 tb spoons of soy sauce
3 tb spoons of sesame oil
4 tb spoons of toasted sesame seed

This recipe is very simple. Cut the tuna into small pieces and mix all the ingredients with the exception of the toasted sesame seeds. The plate is ready to serve, or you could let it sit in the fridge for 30. Add sesame seeds at the moment of serving.

Salmon Tartar

1 salmon filet (3/4 lb)
4 tb spoons of sesame oil
4 tb spoons of soy sauce

Cut salmon into small thin slices. Add sauces and mix together Very simple.


1 bag of frozen corn (or 3 fresh corn on the cobs)
¼ cup of mayonnaise
½ cup of queso fresco shredded
¼ cup of grated parmesan cheese
2 tb spoons of lime juice
2 tb spoons of chili powder

If cooking frozen corn, cook per the instructions on the package (most likely boil salt ½ cup of salted water add corn and cook for 5 minutes). Place corn kennels in a mixing bowl add mayonnaise & lime juice and mix together. Mix in both types of cheese and serve. Add chili powder on top.

Chipotle Quinoa with Asparagus and Avocado

1 cup of quinoa
12 chopped asparagus
1 avocado chopped
2 cups of chicken broth
1 chipotle chili with adobe sauce
½ yellow onion
½ cup of heavy cream
½ cup of white wine
2 tb of butter

Previous to cooking the quinoa, rinse the quinoa thoroughly with water. Once clean, place quinoa in the pot under medium heat, add some salt and pepper. Begin by adding ¾ of a cup of chicken broth into quinoa and let it absorb the liquid. Continue to add more broth until the quinoa has slowly risen and absorbed all the liquid. Approximately 20 minutes.

Prepare the sauce separately, with melted butter and onions in a saucepan. Then add the chopped chipotle chili into the mix and stir. Add the wine and 5 minutes later the cream. Sauce might be a bit spicy, but remember it is going to be added to all the quinoa. Pour sauce into the quinoa and stir it in.

Cut the asparagus into small pieces and cook in a pan with a little olive oil, salt and pepper. Once cooked (5 mn) add to quinoa. Add the avocado and mix all together. Quinoa is the ready to serve.

Scallops with Cilantro sauce

20 large sea scallops
1 tb butter
1 cup of finely chopped cilantro
¼ cup of olive oil
1 garlic clove
2 tb spoons of mustard
4 tb spoons of heavy cream

Add cilantro, olive oil, garlic, mustard and cream into a food processor and sop it all up nicely. Cilantro will feel a bit chunky, that is the way you want to present it. Once all ingredients are properly mixed, pass to saucepan and cook lightly for 2 minutes just before serving.

To prepare the scallops, salt and pepper them before cooking. Melt butter in skillet then add all scallops. They should take about 3 minutes to cook on each side with a medium high flame. Serve scallops and then add sauce on top of each one, drizzling a bit around the plate for more presence.

No comments:

Post a Comment