Seared Scallops with Lemon Glaze

DSC_2067

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.

DSC_2066

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)

DSC_2059

Poached Cod

_DSC8391

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!

_DSC8379

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

_DSC8383

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?

_DSC8392

Sous Vide Pork Rack

DSC_2206

As you know I got a sous vide as a gift, and I have been trying my hardest to use it as often as I can. Now I know it can be time consuming, but man does stuff come out good. Gone are the days of roasting things in the oven or frying things in a pan and having it dry out. Sous Vide reminds me of those “Set it and Forget it” commercials from back in the day. So I decided to sous vide a 4 bone pork rack (originally came in a rack of 8 bones, but I cut it in half, because who the heck is going to eat 8…). I made this before by roasting in the oven and it came out great, but this one came out better in my opinion. Also this recipe is not from anywhere, or based on anything, but just me experimenting, so feel free to mess around obviously. But you can try both and let me know!

DSC_2194

Ingredients

  • Rack of pork
  • Kosher Salt and pepper
  • 1/4 tbsp of dried oregano, thyme, rosemary
  • Olive oil

DSC_2200

Directions

  • Set sous vide water bath to 143º F (or oven to 350º)
  • Rinse and dry pork rack
  • Salt and pepper the pork, and add herbs as well
  • Place the pork rack into the bag, add some olive oil, and seal (alternatively place in roasting pan and drizzle oil)
  • Place in water bath for 90 minutes (or oven for 1hour)
  • Remove from water bath, pat dry, and sear in skillet over high heat for ~2-3 minutes a side (may need a little oil in the skillet)
    • if using the oven, skip this step
  • Let the pork rest, cut, serve, and enjoy!

DSC_2209

Sous Vide Salmon

DSC_0051

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).

DSC_0053

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)

DSC_0055

Citrus Scallops and Quinoa Salad

_dsc8419

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.

_dsc8415

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

_dsc8421

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!

Lemon Chicken Skewers

_dsc8374

Today’s dish is a super simple and easy one. It is a product of being basically broke and wanting to eat healthier. I don’t think I realized that when I started all this, how expensive eating healthy can be. These skewers don’t require a lot of time, money, or preparation though, which is definitely a plus. You can make them if you are in a pinch, like me, and have little money AND little time to cook anymore. I find myself coming home from work super late and exhausted – making the prospect of cooking a daunting task. Fear not, just prep these the night before and pop em on the grill/grill pan and you are ready to go!

Ingredients

  • 2 chicken breasts, cut into large cubes
  • Ground pepper
  • Salt
  • 1 garlic clove, minced (or garlic powder)
  • Parsley, finely minced
  • 1 large lemon, juiced
  • Spinach
  • Cherry tomatoes

Directions

  • Season the chicken cubes with pepper, salt, garlic, and parsley
  • Place in a bag with lemon juice for 1 hour – overnight
  • Place chicken cubes on a skewer and grill until cooked
  • At the same time, lightly wilt some spinach with EVOO in a pan and add the cherry tomatoes and cook for a few minutes
  • Place the skewers over the bed of spinach and tomatoes and enjoy your gluten free, high protein meal!

_dsc8368

Poke Bowl

_dsc8361

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)

_dsc8355

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!