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Wednesday, July 22, 2009

Potato Salad

Not much to say about potato salad other than...summer!

3-4 russet potatoes, peeled and cubed
3 tbsp white vinegar
1 celery rib, chopped fine
2 tbsp minced red onion
3 tbsp sweet pickle relish
1/2 cup mayo
1/4 tsp dry mustard
2 large hard boiled eggs, cut into small pieces
salt and pepper

1. Place potatoes in a large saucepan with water so that potatoes are covered by an inch. Bring to a boil, add salt and cook until potatoes are tender (fork easily inserted).

2. Drain potatoes and transfer to a large bowl. Add vinegar and toss gently to combine. Let the potatoes sit for about 20 minutes.

3. Meanwhile, in a small bowl, stir together celery, onion, relish, mayo, mustard, and salt and pepper. Gently fold in the eggs.

4. Fold the mixture into the bowl with potatoes, cover and refrigerate until chilled, about 1 hr.

Soy Citrus Scallops with Noodles & Veggies

Scallops have become my favorite seafood in the past few years. They are usually a dinner-out-only food for me and if they're on the menu, chances are, they'll be on my plate. But once and a while I make them for myself and I prefer them with asian sauces...this one is similar to the sea scallops served at East Coast Grill in Cambridge - one of my favorite restaurants.

3 tbsp low sodium soy sauce (or regular)
1 tbsp orange juice
1 tbsp rice vinegar
1 rounded tsp brown sugar
1/2 tsp minced ginger
1/2 tsp chili garlic sauce
1 tbsp sesame oil
1 lb sea scallops

1 cup broccoli florets
1/2 cup snow peas
1 cup button or shitake mushrooms, roughly chopped
1/4 cup chopped green onions
2 tsp oyster sauce (optional)

Handful of noodles - egg or udon work well.

1. In a small bowl, mix the first 7 ingredients together until the brown sugar has dissolved.

2. Pour the mixture into a shallow baking dish and add the scallops. Marinate for 4-5 minutes on each side.

3. While scallops are marinating, bring a pot of water to a boil and add salt. Add the noodles and cook until al dente. When done, drain and rinse with cold water. Mix in a little veg oil to keep the noodles from sticking.

4. Heat a large skillet on medium high heat (cast iron works well, on medium) and add a little oil to coat.

5. Place the scallops carefully in the pan and cook about 1 minute on each side or until just done. Reserve the marinade.

6. When the scallops are done, remove from pan and set aside on a plate.

7. Pour the vegetables into the pan and add the rest of the marinade (you can add a little oyster sauce here if you want). Cook on medium for a few minutes until the vegetables are cooked but crunchy and the marinade should reduce a bit as well.

8. When the vegetables are cooked, add the noodles back to the pan with them and mix well with the marinade. (add the scallops back in the pan for a quick few seconds to heat back up if they need it, but don't overcook them - they'll get rubbery fast!).

9. Serve the noodles and veggies on a plate with the scallops on top.