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Last week’s edition of The Wall Street Journal, had a recipe Seared Scallops with Sweet Corn, Cream and Bacon. The recipe was from Chef Fréderic Eliot owner of Fore Street, Scales and Street and Co. in Portland, Maine. It just so happened that my portion of week 14 CSA contained several ears of corn. Although the price of scallops has been exceedingly high, I bit the bullet and purchased a pound. I couldn’t resist preparing this recipe during peak season for Jersey corn. Besides scallops, corn, cream and bacon, you’ll also need orange, yellow or red peppers, kosher salt, olive oil, sherry vinegar, a yellow onion, bay leaves and fresh basil or parsley. Although the recipe had you charring the peppers in a 450° oven, I roasted mine outside on my gas grill to keep my kitchen cool. The scallops are served in a cream corn sauce that you make by puréeing corn kernels and sautéed onions. These ingredients are then pressed through a fine-mesh sieve. This was quite tedious and I thought I would break my sieve. A colander may have worked or even my food mill to achieve the same end result. Despite this minor inconvenience, this dish was scrumptious! You had the sweetness from the corn, a bit of smokiness from the bacon, sherry vinegar for richness and subtle sweetness and red pepper for color and crunch. This dish was heavenly. After posting an image on my Instagram page, I received a recipe request from a friend. I hope she and her husband enjoyed the dish. As I mentioned previously, I did have some peppers in my CSA box. A dish that my mother used to make was pepper steak. Her version had more of an Italian spin as it made with tomato sauce. I found a recipe at www.delish.com for Best-Ever Pepper Steak. The recipe is by Laura Rege, February 2, 2021. For this recipe you’ll need, low-sodium soy sauce, rice wine vinegar, brown sugar, cornstarch, vegetable oil, kosher salt, freshly ground black pepper, flank steak, red and green bell pepper, fresh garlic cloves, and freshly minced ginger. As I was prepping the dish for supper last week, my husband had a late lunch and, therefore, this dish was sidelined for the night. I had already cleaned and sliced the peppers, made the sauce and sliced the meat. (A great way to achieve thinly sliced meat for stir-fries is to place the meat in the freezer for 30 minutes. It will be firm enough to make thin slices against the grain.) The rice was also in the process of being cooked. However, the next day I was unexpectedly called to babysit and I was grateful to come home to a partially started meal. It didn’t take long for this dish to come together. First in the pan was the beef that cooked approximately 8 minutes. A little more oil and the peppers were added until softened. Lastly, I made a hot spot in the pan and added the ginger and garlic and cooked until fragrant. Beef went back in, sauce over the top and few turns and dinner was ready. The rice made the day before reheated perfectly in the microwave. My husband added a splash of low-sodium soy sauce and a bit Chinese mustard for a kick. This was a very tasty meal that takes approximately 30 minutes to prepare. A great addition to anyone’s meal 30-minute meal rotation. My neighbor is very kind to share any extra fish he may have caught. We’ve had fluke several times and now he had some mahi-mahi. To prepare this mahi-mahi, I found a recipe on the website Kitchn for a simple and easy method. The recipe is by Christine Gallary, (updated August 28, 2019). Besides the fish you’ll need a lemon, kosher salt, fresh ground black pepper, olive oil, fresh garlic, cold unsalted butter and fresh parsley. The prep time is 5 minutes with a total cook time of 20. This was a super easy recipe to make and luckily for me I had all the ingredients on hand. This style of cooking fish was very clean and healthy. It was very light tasting and lemon gave the fish just enough zing! I’ll keep this recipe handy the next time my neighbor has any extra fish. Seared Scallops with Sweet Corn, Cream and Bacon Recipe by Chef Frédéric Eliot Owner of Fore Street, Scales and Street and Co. Both in Portland, Maine From The Wall Street Journal Saturday/Sunday, August 21, 2021 Time: 30 minutes Serves: 4 Ingredients 2 orange, yellow or red peppers, stemmed and seeded Kosher salt 3-1/2 tablespoons olive oil 1-1/2 tablespoons Sherry vinegar 4 ears of corn, shucked 1 yellow onion 1 cup heavy cream 2 bay leaves 3 (1/4-inch-thick) slices bacon, cut into 1-inch pieces 16-20 large to medium-large scallops Fresh basil or parsley, roughly chopped. Directions
Best-Ever Pepper Steak by Laura Rege From the website www.delish.com February 2, 2021 YIELDS: 4 SERVINGS PREP TIME: 15 Minutes TOTAL TIME: 30 Minutes INGREDIENTS 1/4 c. low-sodium soy sauce 2 tbsp. rice wine vinegar 4 tsp. packed brown sugar 1 tbsp. cornstarch 2 tbsp. vegetable oil, divided Kosher salt Freshly ground black pepper 1 lb. flank steak, thinly sliced against the grain 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 3 cloves garlic, minced 1 tbsp. freshly minced ginger Cooked white rice, for serving DIRECTIONS
How to Cook Mahi Mahi: The Best, Simplest Method By Christine Gallary Updated August 28, 2019 From the website Kitchn Yield: 4 servings Prep Time: 5 minutes Cook Time: 20 minutes Ingredients 1 medium lemon 4 (4 to 6-ounce) mahi mahi fillets 1 1/4 teaspoons kosher salt, plus more as needed Freshly ground black pepper 2 tablespoons olive oil 1 clove garlic, minced 4 tablespoons cold unsalted butter, cut into 4 pieces 1 tablespoon coarsely chopped fresh parsley leaves INSTRUCTIONS
RECIPE NOTES Storage: Leftovers can be refrigerated in an airtight container up to 2 days.
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