Recipes Jan 24, 2011

Olive Oil Tasting

The four oils (plain, rosemary, garlic and habañero) were from Olivas de Oro Olive Company, 4625 La Panza Road, Creston, CA – (866) 556-5483.

The olives were from Ferrari’s. The bread was from La Baguette.

Seared Scallops with Spicy Papaya Salsa

This recipe is a variation on one from Allrecipes.com. It is meant to serve four, but a pound of Pietro’s scallops provides about 15-16 scallops, a good amount for five as an appetizer.

INGREDIENTS:

1 small papaya - peeled, seeded and chopped

1 red bell pepper, chopped

1/2 red onion, chopped

2 tablespoons fresh lime juice

1 tablespoon chopped fresh cilantro

1 teaspoon minced jalapeño peppers

1/4 teaspoon salt

1 tablespoon olive oil

1½ tablespoon butter

Sea or Kosher salt

Ground black pepper

1 pound sea scallops

DIRECTIONS:

l. ln a medium bowl, combine papaya, red pepper, jalapeno onion, lime juice, cilantro, and salt. Set aside.

2. Pat scallops dry. Sprinkle lightly with sea salt and ground pepper

3. In a large skillet, heat oil over medium-high heat. Add scallops. Sear one side for ~2 minutes. Add butter to edge of pan. Turn scallops quickly and spoon oil/butter mixture over top. Sear second side for 1-2 minutes. Scallops should be browned top and bottom and just cooked through.

4. Serve scallops over papaya sauce.

Pasta from Heck and Hell

INGREDIENTS

(The original recipe as outlined below is meant to be cooked all at once, and to serve four. For various reasons, I modified the recipe to cook in stages and to serve five. In particular, I doubled all ingredients for the sauce, which was made in two batches. I indicate other important changes in [ ] (square brackets.)

1 pound farfalle, or bow tie, pasta

[I used 1 1/4 pounds which was too much for us after all the previous food]

[All following sauce ingredients are doubled, ½ for each batch]

2 tablespoons olive oil

½ pound skinless, boneless chicken breast

2 bell peppers, 1 green and 1 red, sliced into strips 1/4 inch wide and 1 1/2 inches long

1 medium onion, chopped

6 ounces pineapple juice

10 ounces freshly squeezed orange juice

1/4 cup fresh lime juice

2 fresh Scotch Bonnet or habañero chiles chopped fine

[Wear gloves when handling. I used ½ a pepper in Pasta from Heck, and the remaining 1 ½ in the Pasta from Hell.]

2 ripe bananas, peeled and cut in slices roughly 1/2: inch thick

1/2 cup cilantro, chopped

3 tablespoons butter

1/4 cup grated Parmesan cheese

DIRECTIONS

Be sure all sauce ingredients are prepared for cooking before you start the pasta

[I cooked this sequentially, preparing first the two sauces, the later cooking the pasta]

1. In a pasta cooker or large kettle, bring at least 5 quarts water to a boil. Add pasta and look at the clock.

2a . If using shrimp, chicken, or pork, start when pasta has cooked for 3 minutes. Place a very wide skillet or large wok over medium high heat. Add the oil, then meat, and sauté the meat for 3 minutes, stirring often. Remove with a slotted spoon and reserve. Shrimp should be just starting to turn pink, chicken and pork will be colored outside, still pink within.

2b. If not using meat, wait 6 minutes, then heat pan and add oil as described above.

3. Add bell peppers and onion to (unwashed) pan and sauté until just beginning to soften, 2 to 3 minutes. Add the fruit juices, chiles, and half the banana slices and bring to a boil.

4. Lower heat slightly, add the remaining bananas, (reserved shrimp, chicken, pork), cilantro, butter, and Parmesan cheese, and simmer three minutes more. The pasta should be done when the sauce is. Drain pasta and distribute among plates or bowls, top with the sauce, and serve at once.

Ollaliberry Crêpes Flambé

INGREDIENTS

Crêpes for number of guests, 2-3 per person

Ollaliberry jam (or other jam, or any other stuffing from a variety of recipes)

Granulated sugar

1 ¾ fluid ounces of each of Grand Marnier and cognac, mixed, per 10 crêpes

DIRECTIONS

Prepare crêpes using your favorite recipe and method.

Preheat oven to 375.

Spread 1 – 1 ½ tablespoon ollaliberry jam) near one edge of each crêpe, and roll up.

Placed rolled crêpes side by side in a shallow, oven proof pan.

Sprinkle with granulated sugar.

Bake crêpes for ~10 minutes.

While baking, warm alcohol mixture.

Remove pan from oven, pour the alcohol mixture over the crêpes, and (in a safe place) ignite the alcohol.

Serve at once.