Monday, March 05, 2007
I am battling off a cold - my first one this year. I am fortunate I guess that it is my first one, considering we have had several rounds of it this season go thru the household. I limit my exposure to folks so I don't get sick since my immune system is compromised. But the 5 days in Houston and exposure to all those folks at the BBQ competition was a bit much. As soon as I came home I had symptoms which are now running the normal course. So fixing food right now is hard considering I am either hacking up a lung and exhausted or nothing sounds good. I decided to take the best action I knew - eat SPICY! Yesterday it was a simple stir fry of veggies and a bit of chicken breast doused in cayenne pepper sauce. Today it is another stir fry (which is a daily routine) of veggies, seitan and curry. I so love curry and admit that I just don't bother to make my own curry paste anymore. I end up using the Patak line which has several pastes/relishes I love.
I have to go shopping today and am going to hit Central Market (which is like Whole Foods). Such a dangerous but oh so fun place to shop - the condiment queen can get into big trouble there. They have the best selection of veggies and fruit (and ethnic foods) so of course I "have" to go there. I have been trying to test a new veggie out to liven up my gazillion servings I have to eat every day. Last week I tried parsnips (blech not worth it imho) and jicama (great with chile powder and lime or lemon juice for a snack). I am thinking Kumquats this time so I can try this recipe from one of my food blogs:
Pan Seared Sea Scallops with Kumquats
1 shallot, thinly sliced
1 tsp olive oil
½ cup seeded, thinly sliced kumquats
½ fresh green jalapeno, diced
½ cup orange juice or tangerine juice
1 tsp lime juice
1 tsp honey
6-8 sea scallops
2 tsp butter
1 tsp olive oil
1-2 tsp fresh cilantro, finely chopped
1 Tbsp pistachios
1 cup cooked basmati or jasmine rice
Combine juice, kumquats, shallot, lime juice, jalapeno, and honey in a small saucepan; bring to a boil. Reduce heat, and simmer 3 minutes or until slightly thickened.
Pat scallops dry with a paper towel before cooking to produce less splatter and to sear more effectively. Heat a non-stick skillet over medium-heat high, add 2 tsp butter and 1 tsp olive oil. Once melted and bubbly, add the scallops; cook for 2-3 minutes per side or until golden and browned and just opaque in the center.
Arrange rice on plates; add 3-4 scallops, and top with kumquat sauce. Sprinkle with chopped cilantro and pistachios. Makes 2 servings.