A Pox on Your House, Thomas Keller

There was a line in the show I just directed:  "Some words are meant to be spelled, not used." 

My adaptation of that line: some recipes are meant to be aspirational, not made.

I read food magazines on the elliptical at the gym, which is a way to pass the time and dream about food that I don't always want to make.  So when I read the article about chef recipes made easy, I was intrigued.  Despite the fact that one of them was by Thomas Keller.

I know I've said this before, but I pretty much never use my Thomas Keller cookbooks.  They're fun to look at, but I have no desire to spend six hours and every pot in my kitchen making dinner.  But what can I say?  The recipe sounded great.

Two hours later and only most of the pots in my kitchen sullied (what did I DO with all that time?), I concluded that even a simplified Thomas Keller recipe was more than I wanted to do for a weeknight dinner.  But hey, it sure looked pretty, and it was quite tasty except for the fact that the recipe had the vegetables finishing way before you're ready to use them.  I've modified the recipe here to hopefully get everything to the table still warm. 

I was unable to find large sea scallops on the day I made this, but I recommend them if they are available.  That gorgeous, spicy rice recipe will come later this week.

Seared Scallops with Peanut Sauce

Adapted from Food & Wine Magazine, January 2012

2 tsp. hot curry powder

1/4 cup extra-virgin olive oil

2 tbsp. fresh-squeezed lime juice

1/2 lb. cauliflower, cut into small pieces

6 oz. snow peas, trimmed

2 tbsp. panko crumbs

1/4 cup plus 2 tbsp. crunchy peanut butter, preferably natural

1 1/2 pounds sea scallops, preferably large

Kosher salt and fresh-ground pepper to taste

Preheat the oven to 450 degrees.  In a small jar or bowl, shake or whisk together the curry powder and olive oil.  Let this sit for at least 15 minutes, or until the curry settles at the bottom.  Then strain through a coffee filter so the curry is removed, leaving you with just the oil.  Stir in the lime juice and add salt and pepper to taste.

Arrange the cauliflower on a baking sheet and drizzle evenly with two tablespoons of the olive oil.  Meanwhile, bring a small pot of water to a boil for the peas.

In a small skillet, warm one tablespoon of the olive oil.  When it is shimmering, add the panko crumbs and stir until they are slightly toasted, about three minutes.

Pat the scallops dry and season them with salt and pepper.  Place the cauliflower in the oven and bake until it is brown in spots, about fifteen minutes.  Place a large, oven-safe saucepan over high heat and add the remaining olive oil.

While the oil is heating, combine the panko crumbs with the peanut butter and stir to combine. 

When the oil is shimmering, add the scallops and sear them on one side for approximately four minutes.  Then turn the scallops over and lightly sear for another minute;  then remove the pan from the heat and top each scallop with a dollop of the peanut sauce.

Place the saucepan in the oven for approximately two minutes, which should melt the peanut sauce.  Boil the snow peas for approximately one minute, then immediately drain and rinse in cold water.

Remove the scallops and cauliflower from the oven and plate immediately on a bed of the cauliflower and snow peas.  Once the scallops, cauliflower and snow peas are on the plate, drizzle with a little of the curry oil.  Serve immediately.

Serves 4 as a light main dish.



Nesting Instinct

I love living in Anchorage.  Very little gets cancelled when there are several feet of snow, but "slippery conditions" that seem to be very similar to yesterday's slippery conditions have shut down a large portion of the city schools.  Maybe I'm just being grumpy because I'd like to stay home today, too.

 

I really should take the computer cables
out of the background before taking
photos, shouldn't I?

It's been great to be home most evenings this week now that Love, Loss has closed.  I start rehearsals for my next directing project in a couple of weeks, but in the interim I am doing what I like to call "nesting."  As in, cleaning the house, catching up on the bad television I didn't see while I was performing (thanks, Hulu!), reading and cooking.



This recipe is an adaptation of one for sashimi that I received from Iron Horse, the Sonoma winery.  The recipes are often lovely but a little complicated.  I'm sure someone has Madras curry oil in their pantry, but it sure isn't the majority of their consumers.  With a little punting, though, this became a fantastic light main dish.  I just wish I'd had a colorful sauce to use as well.  Next time!

Seared Yellowfin Tuna with Curry Oil and Soy Glaze

Adapted from a Recipe by Chef Ming Tsai

1 lb. yellowfin tuna fillets, pounded to 1/4 inch thickness

1/4 cup extra-virgin olive oil

1 tsp. curry powder or curry powder blend (I used Penzey's Singapore Seasoning Blend)

Sea salt and pepper

1 shallot, minced

1 cup low-sodium soy sauce

Juice of 1/2 lime

1 tbsp. brown sugar

Once you have pounded the tuna, cut into four servings.  Sprinkle with sea salt and pepper and return to the refrigerator.

In a small pot, combine the lime juice, soy sauce and brown sugar and bring to a boil over medium-high heat.  Then reduce heat to medium and cook for about a half hour, stirring occasionally, until the mixture has reduced to about a fourth of its original volume.  Once it is finished, set it aside to cool and then pour it into a squeeze bottle.

In a ramekin or measuring cup, combine the olive oil and curry powder.  Stir and set aside until needed.

After the soy mixture has been cooking for about twenty minutes, warm a large saucepan over medium heat and remove the tuna from the refrigerator.  Add the curry oil to the saucepan, stirring to ensure even distribution of the spices, which will want to separate from the oil.  When the oil is warm, add the shallot and saute for about two to three minutes, until it is softened.  Remove the shallot from the pan and set aside.

Turn the heat up to medium-high and add the tuna steaks.  Sear them briefly, about a minute on each side, which will leave them just pink in the center.

Drizzle the plates with the soy glaze.  If desired,  dot any remaining curry oil on the plates too.  Plate the fish with a small portion of the shallots on top and serve with rice and a side of steamed or stir-fried vegetables.

Serves four as a light main dish.