Seared Scallops with Lemon Glaze

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Hi everyone. As you know I have been cooking a lot with sous vide immersion cooker. Things that were normally harder to cook have all of a sudden become a whole lot easier (this is not a plug for one I swear). One of those things that I have generally had a more challenging time with before was pan searing scallops. They either didn’t sear well or came out over cooked. But, with the sous vide, it was pretty simple to sear and keep them well cooked. I made a lemon glaze to go with it and paired it with sautéed kale and crispy sweet potatoes for a perfectly easy and healthy meal.

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Ingredients

  • large scallops
  • 2 large lemons
  • Salt and Pepper
  • Red Chili flakes
  • 2 tbsp butter
  • 1 green onion, separating green and white part
  • 4 tbsp dry wine
  • 1/2 cup orange juice
  • 2 tsp honey

Directions

  • Heat water bath to 122ºF
  • Wash and dry scallops
  • Salt and pepper to taste and place them in the vacuum bag (~1lb/bag)
  • Place 2 lemon slices in the bag and seal
  • Place in water bath for 30 minutes
  • At this time, prepare the sauce by heating butter in a saucepan
  • Add the chopped white part of the green onion and chili flakes
  • remove the scallion and in another bowl combine orange juice and juice of a lemon to get 2/3 cup of liquid
  • When the scallops are done cooking, remove them from the bag and pat dry them
  • Sear in skillet over high heat with butter residue from sauce
  • remove the scallops and deglaze with dry wine
  • Add the orange and lemon juice mixture and zest of 1 lemon
  • stir in green onion and bring to a boil until glaze like consistency
  • Add honey if too sour/tart for your liking
  • Pour the sauce over the scallops and enjoy (or I placed the scallops on top of the sauce)

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Poached Cod

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So I always hear that poaching fish is a good and easy way to cook it (ok not always hear, maybe like a few times). Of course when I looked it up, it didn’t seem that hard, and all in all I’d say that it isn’t. However, if I am going to be honest, while it looks pretty in the broth and all the veggies, I probably prefer to pan sear my fish and eat it slightly crispy.  Not everything we make can always be freaking awesome you know? sometimes you strike out, and this doesn’t even qualify as striking out. There was a lot of good flavor in the broth, but I just felt that the fish was kind of bland and lacking. Maybe if I get venturous again I will give this one another shot in the future, but for now, here it is. If you change it up and it comes out tasting great, please let me know what you did differently. I would like hear!

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Ingredients:

  • 6 cups water
  • 1/4 cup dry white wine
  • potatoes, sliced
  • onions/shallots, sliced
  • carrot, sliced
  • 1/2 lemon sliced
  • salt and pepper
  • 4 cod filets
  • 2 bay leaves
  • parsley and/or cilantro

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Directions

  • Combine all ingredients other than the cod in a pot and bring to a boil on high heat
  • Reduce to a simmer on low heat
  • When liquid is lightly simmering, add cod filets, making sure to completely cover them in liquid
  • Poach until cod is opaque and flaky (~7min?)
  • Serve….so simple right?

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Sous Vide Salmon

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Hello everyone! Long time no talk/post. I recently got an immersion cooker/sous vide from Jenn. Thank you! I gotta say that it is pretty sweet. I mean it takes some amount of time to prep and wait, but I have not had a bad meal yet. In my ever lasting, but ultimately failed, quest to eat healthier, here is a recipe for a sous vide salmon I made with roasted carrots and sautéed kale (never thought I’d say that).

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Ingredients:

  • Salmon filets
  • Salt and pepper
  • Dried thyme, parsley
  • 2 tbsp Olive oil
  • Vegetable oil

Directions:

  • Salt and pepper the salmon filets
  • Season lightly with thyme and parsley to taste
  • Place salmon filets in ziploc bag or vacuum seal
  • Add olive oil to the bags and gently squeeze around so that the filet is fairly coated with the oil
  • Seal bag and place in water bath at 110° F for 30-45 minutes
  • Take the filets out of the bag and sear in pan with vegetable oil over med-high heat, skin side down until crisp (1-2 min)
  • Flip the filet and sear for another 30 seconds
  • Blot excess oil and serve with sides (roasted carrots and sautéed kale)

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Citrus Scallops and Quinoa Salad

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As I have been doing this blog (sparingly to be honest), it has made me venture into things that I normally would not eat or attempt. This is especially true in light of the fact that I am trying to eat healthier (venturing into baking isn’t awesome on your body when you live by yourself…). Thus my foray into the magical worlds of quinoa and kale (although there is no kale in this recipe). I bought some quinoa on a whim and decided to try and make it, but man is it boring. So I thought I’d try and spice it up a bit (or in this case, sweeten), by making it into more of a citrus salad. And because I need some kind of protein, I added some seared scallops to go along with it. The result was a really good, light meal that I did not feel guilty about eating. So give it a go and let me know how it turns out for you.

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Ingredients:

  • 1 cup quinoa, cooked to instructions
  • 1 lb large sea scallops, washed and dried
  • 1 grapefruit, cut into slices
  • 2 navel oranges, cut into slices
  • 1 large avocado, cut into cubes
  • 1/4 cup olive oil
  • 1 lemon, juiced
  • 1/8 cup honey
  • salt and pepper to taste

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Instructions

  • Cook quinoa to instructions
  • Mix the olive oil, lemon juice, honey, salt and pepper in a small bowl
  • Wash and pat dry the scallops, salt and pepper to taste
  • Sear the scallops in a large pan over med-high heat
  • Mix the quinoa and the dressing, using a fork to combine
  • Add the avocado, grapefruit, and oranges and mix again
  • Add the scallops and in my case sautéed spinach as well
  • Eat and not feel guilty!

Poke Bowl

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Hi everyone! Seriously, long time no talk/update, but that is most definitely on me. I keep meaning to update this thing or post something, and every time I thought about it, something came up, or I forgot, or I’m not sure really. Well as life update, I moved back to the Bay area for work and started about a month ago. It’s been crazy readjusting to life here and to the prices of everything…. But one thing I noticed was that there were TON of poke bowl places…basically Chipotle for us Asian people. So, I saw that ahi tuna was on sale at the market and decided to try and make a bowl for myself. Most of these ingredients are completely optional and you can make it however you want. It ended up being a really filling and refreshing/somewhat light meal.

Ingredients:

  • Ahi tuna, cut into small cubes
  • 1/2 red onion, thinly sliced
  • green onion, finely chopped
  • Brown rice
  • Cilantro
  • Radishes, sliced
  • Cucumber, sliced
  • Avocado, sliced
  • Lettuce (I used spring mix)
  • Nori, cut into strips
  • 1/4 cup soy sauce
  • 1 tbsp sesame oil
  • 1 tsp chili paste (to taste)

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Directions:

  • Mix tuna, onion, green onion, soy sauce, sesame oil, and chili paste in a bowl and let sit in the refrigerator for ~1 hour
  • In a large bowl, arrange the brown rice, radishes, cucumbers, and avocados (or whatever ingredients you are using)
  • Put some of the poke into the bowl and sprinkle with chopped cilantro and nori strips
  • Enjoy a super easy and delicious meal!

 

Panko Parmesan Crusted Halibut

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So Jenn was over one weekend and I decided to cook for her (as is kind of the point of this blog). She obviously gets the better end of this deal now that I think about it. She is always wanting to eat healthier and encouraging me to do the same. I oblige as much as I can, but c’mon, you can’t not eat ribs, burgers, fries, steak, pizza, dessert, etc if they’re in front of you. And let’s be honest, I make it a point to put them in front of me. So, I had a few vegetables in my fridge and in order to be healthy, I decided to make fish. But me being me and wanting to make it nice and do this “chivalrous” thing for the gf, I went out and got halibut (Costco really does have good deals). I basically had everything else in my pantry, so it worked out great. I loosely followed a recipe by For the Love of Cooking. All in all, it turned out pretty dang good, crispy and flaky, the way it was supposed to be. Try it out and let me know what you think!

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Ingredients:

  • halibut filets, no skin
  • 1/2-3/4 cup panko crumbs
  • 1/4 cup freshly grated parmesan cheese
  • 1 tbsp parsley, finely chopped (or dried I suppose)
  • 1/2 tsp garlic powder
  • salt and pepper
  • lemon juice (maybe 1/2 a medium lemon)
  • olive oil
  • cooking spray

Directions:

  • Preheat the oven to 450 degrees, wash and pat dry the halibut
  • On a plate, combine the panko, parmesan, parsley, and garlic powder
  • Brush both sides of the halibut with olive oil, and squeeze some lemon juice on them
  • Season the halibut with salt and pepper
  • Dip and coat the halibut with the panko mixture
  • Place the halibut on a cooking/baking rack and spray with cooking oil
  • Bake for ~15 minutes
  • Let sit for ~1-2 minutes, garnish with some chopped parsley and enjoy!

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Black Bean Fish

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Hi everyone. So it has been awhile again. I actually didn’t realize how long it has been since I last posted. The other day I made a Chinese style black bean fish that came out pretty good.  It’s a dish I have never made and rarely order when I go out to a restaurant due to the usually awful ratio of onions and bell peppers to fish.  But, when you make it, you get to control things like that so it all works out.  I got the recipe from here.

Ingredients:

  • 1/2 lb sole fish fillet cut into pieces and marinate with 1/2 tablespoon corn starch (I used Swai fillets)
  • 2 tablespoon Lee Kam Kee black bean sauce
  • 1 small onion (quartered)
  • 1 small green bell pepper (cut into small pieces)
  • 2 green onions chopped
  • 5 slices fresh ginger
  • 1/8 tsp fish sauce
  • 1/2 tsp sugar
  • 1/8 tsp sesame oil
  • 1/4 tbsp corn starch mixed with 3 tbsp water

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Instructions:

  • In a wok, add some cooking oil over medium heat
  • Add the onion, bell pepper, and ginger and fry until cooked and aromatic
  • Add the fish, fish sauce, sesame oil and black bean sauce and stir-fry until fish is cooked
  • Add the corn starch to thicken the sauce and stir in the green onions
  • Serve with rice