Tag Archives: vinaigrette

Lemon Sesame Vinaigrette

It’s Monday, and due to the fact that I spent the better part of my Sunday sitting in traffic on I-40, all I want to do today is watch Netflix and play on Facebook as I normally would on Sunday. Unfortunately I have this stupid job thingy that’s totally ruining my plans.

So I’m giving my brain a break and posting something simple and fresh that I wish I’d had for lunch instead of the cold chicken fingers I actually ate. The Chef served this vinaigrette over roasted shrooms and carrots, and I must say between this and the baby carrot recipe, he’s actively proving that they aren’t just lame ranch-covered OM-related snacks from my childhood.

1/3 cup fresh lemon juice
1/2 cup soy sauce
3/4 cup canola oil
1/4 sesame oil
1 bunch of scallions, thinly sliced
1/2 cup of toasted sesame seeds

  1. Whisk together.
  2. Dress your veggies.
  3. Intake.

The Chef says this also works well as a marinade for lamb or beef. I cannot, however, vouch for lamb yet as that is one of the foods he has yet to make for me in an attempt to prove that it doesn’t, in fact, taste like dirt and barnyard like I think it does. I’ll keep you posted on that one.

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Filed under Marinades, Salad, Salad dressings, Sauces

Zucchini Crudo ~ a.k.a. Zucchini Summer Salad

As many of you know, I started a new job this week, and I’m not entirely sure what I’m doing. And as it turns out, I’m not good at being clueless. At work, that is. I’m great at it on the weekends (See: the black eye I gave myself from tripping over Emily’s computer last Friday).

Photo from kissmyspatula.com

Anyway, my confusion over words and acronyms I don’t understand stops now, which is why I chose to dumb-down The Chef’s title of this post from “crudo” to “salad.” That is the speed I’m running on, people, so shift back a gear.

This salad reminds me of a simpler time when my biggest worry was what kind of wine I was going to drink alongside my Chef-prepared farm fresh MFM veggies… also known as  last week. Seems like a year.

Anywho, this salad was fresh and fantastic, and it was the perfect side to the Seared Scallops with Mango Vinaigrette. The adorable baby carrots we had with it didn’t hurt either (recipe coming soon).

Lemon thyme vinaigrette:
1 shallot, minced
3 garlic cloves, minced
2 lemons, zested and juiced
1/3 cup olive oil
1 tsp fresh thyme

  1. Combine all ingredients except oil.
  2. Slowly add oil while whisking.

Zucchini Crudo:
2 lbs zucchini, sliced as thin as possible (a mandoline or the slicer on your food processor is perfect for this)
2 tbsp crushed walnuts
shaved parmesan cheese, about 6 thin slices
salt to taste

  1. Place zucchini in a strainer and sprinkle with salt.  Let it sit for about 10 minutes.
  2. Toss zucchini with dressing and add walnuts. Top with parmesan cheese. Serve cold. With lots of white wine.

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Filed under Italian food, Marinades, Salad, Salad dressings, Sauces, Side dishes, Veggies

Seared Scallops with Mango Vinaigrette

So as it turns out, mangoes are kind of amazing. As in you know you like them but you’re not sure how much until they’re all dressed up in their killa heels and slinky black dress.

And I don’t mean to sound like a broken record, but combining mangoes with the fresh scallops from Paradise Seafood is simply and surprisingly blissful. I don’t know how, but all of their seafood that tastes like tiny sweet little lobsters. You put a perfect sear on one and hit it with this vinaigrette and you are dunzo.

Mango Vinaigrette:
2 ripe mangoes, peeled and rough chopped
1 lime, juice and zest
1/3 cup rice wine vinegar
1 tablespoon, fresh cilantro
1 teaspoon honey
salt to taste
1/2 cup of olive oil

  1. Place all ingredients except oil, 1 mango in a blender or food processor.
  2. Slowly add oil. Once blended, you are good to go.
  3. Toss the chopped avocado and mango together and reserve to top scallops with.

Seared Scallops:

  1. Heat a non stick skillet on high heat.
  2. Dry off moisture from scallops. The Chef places them in between 2 paper towels.  Usually on Bonnie’s counter instead of a plate like a normal person, but it’s your life. Do what you need to do.
  3. Salt and pepper scallops. Add 1 tablespoon of vegetable oil and 1 teaspoon of butter to the skillet.
  4. Add scallops to the pan and be sure not to mess with them or they will stick. Patience, my dear.
  5. Sear 2 minutes on each side for medium rare.  “Cook longer for you and Bonnie,” says The Chef. Yes, I will eat meat that is still mooing, but for seafood I prefer it well done.
  6. Top scallops with mango vinaigrette and serve with mixed greens. Refreshing and tangy. Nothing better.

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Filed under Fruit, Salad dressings, Sauces, Seafood, Shellfish, Special Occasion, Toppings

Pan Roasted Red Snapper with Chile Citrus Vinaigrette

Aside from tuna, I know very little about fish. I know that I will order it if it’s served over mashed potatoes or comes covered in butter. Other than that, I am completely unprepared to make any educated decisions.

For example, I thought I knew what red snapper was, and I was pretty sure I liked it. I realized, however, that I was very confused when The Chef brought it out and it wasn’t red. The scales are, of course, but the actual meat is white.

(For those of you who knew that, enjoy a good laugh at my expense. I watch 5 hours of the Food Network a day and am still apparently Simple Jack when it comes to seafood.)

Anyway, I like most varieties of firm, white fish, and this is my new favorite. And not just because I braved the cold, rainy morning to get it from Paradise Seafood at the Memphis Farmers Market (I had to walk all the way across the street, y’all). Pan searing is super easy, and this vinaigrette is so fresh and tangy it will make you want to eat it straight out of the bowl.

Furthermore, the dude who own Paradise is crazy nice (I’ve since learned his name is Don), and he’ll let you pick our your own fillet for a very reasonable price. Plus he named his business after Jimmy Buffett’s “Cheeseburger in Paradise,” and that just spells good people.

Picture borrowed from Richard Swiecki Food Photography because my camera has the flu.

Fish:
2-3 red snapper fillets
flour
splash of white wine
salt and pepper to taste

Vinaigrette:
juice of 1 lime
juice of 1 lemon
juice of 1 orange
1 tsp of sugar
salt to taste
1/2 cup of olive oil
3 garlic cloves, minced
1 jalapeno, minced

  1. Preheat oven to 400 degrees.
  2. To make the vinaigrette:
    1. Combine all ingredients except oil.
    2. Whisk in oil slowly until emulsified.
  3. To make the fish:
    1. Heat oil in saute pan on medium high heat. Salt and pepper fish and dredge in flour (flesh side up, only dredging one side).
    2. Place fish flesh side down in pan and saute until golden brown.
    3. Turn fish and add wine. Then place in oven for 3-4 minutes.
    4. Remove and top with Chili Citrus Vinaigrette. Lots of it. Trust me, you’ll want it.

Sidenote: We also had some head-on shrimp from Paradise that were so good they tasted like little lobsters. Recipe coming soon.

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Filed under Fish, Fruit, Main Course, Marinades, Salad dressings, Sauces, Toppings