Korean Grilled Scallops (Garibi Gui)

Korean foods are fascinating — from kimchee to japchae to gimbap rolls to spicy seafood soup.   I’ve been wanting to try or to make more foods from Korea.

Korean, Scallops, Grill, Ginger, Orange, recipe

Korean Grilled Scallops

The concept for this recipe came from a website:  Korean Barbecued Scallops.  Sea scallops were on a big whopping sale here, and I bought two pounds, and froze most of them in packets.  I was eager to break out the grill again — and I’d never done scallops on the grill before.

This is yum!

Korean, Grill, recipe, Scallops, Ginger, Orange

Marinating

Prep time:  A little over an hour
Cook time:  Five to seven minutes
Rest time:  None
Serves:  2.

Korean Grilled Scallops

* 2/3 pounds of sea scallops
* 3 teaspoons low sodium tamari sauce (San-J is recommended, and it’s gluten free – you want a tamari that isn’t heavy)
* 1/4 teaspoon sesame oil — toasted or regular
* 1/2 teaspoon minced garlic
* 1/4 teaspoon finely shredded fresh ginger
* 1/2 teaspoon mirin – a Chinese rice wine
* 1/2 teaspoon or so orange juice (I squeezed it fresh since  I don’t normally buy OJ)
* 1 teaspoon cane sugar
* 1/8 teaspoon white pepper

Get your grill going.

Mix all the ingredients together except the scallops in a  bowl.

Add the scallops and mix them in.  Hands are fine.

Let marinate in the fridge for an hour, once or twice going back to mix them.

Grill them — use one of those pans that has the holes on the bottom surface, otherwise you will lose them or if you do them in a regular pan, they will be swimming in a sea of liquid when you are done.  I used direct heat, on a covered grill, then moved the pan for indirect after two  minutes.  Flip them after five minutes from original cooking time, then allow them to cook another two – three minutes.  (Times may vary by how hot your grill is — stay with them!)

Serve hot over a bed of lettuce, or as the protein topping to whatever salad you concoct.

Korean, recipe, scallops, grill, ginger, orange

The seasonings are mild but definitely an asset.

Or serve them with a steamed side of bok choy.

(In this case, I ate a few on the spot, with the other stuff I’d grilled at the time, and reserved the rest to nuke lightly before putting over one of those aforementioned salads at work the next day.)

 

 

AND!!!  this is now Posted at Fiesta Friday # 78 July 2015!

Go check out the other recipes and items there, and have fun…

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Dining Out: Yokohama Sushi, New Milford, CT

Dining out at Yokohama

I have to say they had a few dodgy moments a few years ago, but everything I’ve had in the past year or two or more has been superb — fish quality is excellent, and they do make the welcome effort to bring in less-typical seafood for their sushi bar.   Which of course, I oftimes feel obligated to try, but that’s on me!

Yokohama, restaurant, review, sushi, Japanese

Okasame, Sashimi from Heaven…  A recent special.  This was 18 pieces of fish — and I really wanted to take that fish head upper left home with me for seafood bone broth!  I’m sure if I’d asked… At any rate, I ate about all the veggies and apple slices on the plate, too.  Some, such as daikon strips, were buried under.  

Other than their sushi/sashimi, the only things I have tried at this restaurant have been the miso soup (standard), the edamame appetizer (extremely large serving – don’t get it just for yourself), seaweed salad (also about standard), and the age dashi tofu (I definitely like it).  Well, if it matters to you, the hot tea comes with a green tea bag.  They serve a variety of chilled saki beverages as well as Japanese beers, but I’m not really a connoisseur.

Heaven appears to be their head sushi chef, and he’s a very engaging fellow, and does his best to source great tasting and FRESH raw fish for the sushi bar, and yes, that’s the name he goes by here in the States.  I do try to avoid the mayo-laden items — and the “spicy” items that have all that mayo aren’t really spicy anyway, so I’m very much less tempted.  A little bit of coloring, but no real heat.  That’s just as well — I don’t need the extra mayo!  The eel sauce is a bit too sweet (much as I otherwise love eel).  But, hey, I could do without that, too, yes?  And them eels can do without me eating them more than once a year…   I’m quite happy with the rest of the menu, and with the specials that crop up, especially on weekends.  And, it is fresh, yes!  Heaven gets very creative with his presentations.  And if they have ama ebi (sweet shrimp) in-house — the head gets rapidly fried in a very light tempura batter, while the body is served shell-less and raw. And both are excellent!

One of my favorite low-carb rolls here is the Naruto Roll.  Wrap is cucumber “paper” garnered by shredding carefully, and center it  around your various fishes, cucumber, avocado, radishes,etc. ..

Rating:  4.75 – 4.8.  The freshness is not an issue these days; it is the sugary eel sauce and the tasteless “spicy” mayo sauces — and I really shouldn’t be eating those anyway!

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Grilled Venison Steak; Grilled Beef Ribeye Steak. (Keep Simple)

It’s grilling season!   (At least in North America.)  I purchased my current grill in 2011; it is charcoal and looks like a Weber, but came from some other company, and will be ditched into the trash (or, better yet, sent off to become scrap metal) when I move next year.  Yep, cheesy cheap.  It will be replaced by something more quality, with a smoker attached.

Venison steak, rib eye steak, grill, recipe

Simple grilling.

I light it using a charcoal chimney, kitchen matches, newspaper, and hardwood lump charcoal.  It takes about 20 minutes, sometimes 30, to burn the coals down to where I like them — during which time I prep parts of dinner, so it’s not like I’m twiddling my thumbs waiting on it.

For this particular set of meals, I grilled up a venison steak (gift from my Bro), and a rib eye steak.  Both are quality meats requiring only minimal preparation.   I also grilled sliced golden Yukon gold potatoes, not depicted today.

Each steak was 8 ounces.  Technically this makes four meals, although for me it served as three.  Leftovers became part of lunch salads that week.

For a quality steak (beef, venison, buffalo, etc.), extensive marination hides the quality, and is decidedly not necessary.

The steaks I cooked were about 1/2 to 2/3 inches thick.  You will need to adapt some of this if your steaks are thicker or thinner.

So:

For the ribeye, with its marbelling, no oil is needed.  Simply rub a little salt, a little ground pepper, and maybe a dash or two of garlic powder all over the meat.  Let it sit about an hour — for the last thirty minutes let it sit outside the fridge so it can come to room temperature.

For the venison steak, a meat which extremely non-fatty, start with a little oil, maybe a teaspoon, and rub the steak all over with it.  I used avocado oil, since it has a high smoke point.  Then, rub in a little salt, a little ground pepper, and maybe a dash or two of garlic powder all over.  Again, let it sit about an hour; for the last 30 minutes it should be allowed to come to room temperature, too.

In other words, the use of oil or not should be dependent on the cut of steak (ie, its inherent fat) you are using.

Get your fire good and hot — when you pour your coals put them to one side, so you can have both direct and indirect heating.  Propane grills can usually be set up the same way — a hotter side and a cooler side.

To sear the meat:  drop the steaks on the direct/hottest part of your grill grate.  Let sizzle for a couple of minutes — discourage flames on the meat, however — move the steak up and away if necessary.  After a couple of minutes, flip the steak and sear that side.  For those fancy grill marks, turn the steak 90 degrees and sear again for another minute each side. (I don’t care one way or another about fancy grill marks — at least when dining alone.)

Move the steaks to the indirect side of the grill, and cook (covered) until you are inclined to think they are done — these turned out rare but hot all the way through — but I’m also perfectly happy with medium rare for ribeye or venison — leaving at least some pink for me is important.  Timing will depend on the heat within your grill.  You’ll want at least 2 minutes, maybe 5 minutes for medium rare.  You can use a meat thermometer if you wish, but for quality steaks where I trust the source,  I’m just as happy using visual clues.  Oh, PS, the less charring, the less carcinogens…

beef, ribeye, venison, steaks, grill, recipe

Yes, I like medium rare (hot all the way through). If you want it medium, go for it. “Well”-done is going to be tough.  But, hey.  

Pull off the grill and let the steaks rest for about five minutes.  Longer if thicker, of course.

Slice against the grain, thin or more thickly as you choose.  Yum!

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Scalloped Potatoes Au Gratin with Onions and Cabbage

scalloped potatoes, vegetarian, recipe, cabbage, cheese

Scalloped Potatoes, no Fingers

I’ve been wanting to make this for a while – the last time I tried I ended up nearly slicing off a finger tip using the mandoline without the finger guard, and forgot about making the recipe as I’d planned.  (I simply ended up with a thick bandage on my finger, and only cooking up whatever had already been chopped or sliced.)  Note to self:  USE the Finger Guard!!!

This version is vegetarian (no human finger bits, either!) but contains dairy.  I do like the idea of using veggie broth to keep things moist, over the heavy cream that is often used.  There’s still going to be a lot of cheesie goodness, but we can cut back a little doing it this way.

recipe, scalloped potatoes, cabbage, onion, au gratin

Note spiffy new paring knife. When you get new sharp things, they just want to be photographed!
PS, it hasn’t drawn blood yet.

Prep time:  40 minutes, which includes browning the onions, but you can do other prep as that occurs.
Cook time:  1 hour
Rest time: 5 minutes? 
Serves:  Would be great for a pot luck or dinner party!

Scalloped Potatoes Au Gratin with Onions and Cabbage

* 1 tablespoon avocado oil or buttter for the onions/cabbage.
* 2 teaspoons avocado oil for the potatoes.
* 3/4 – 1 whole large yellow or white onion, sliced and quartered.
* 1/2 green cabbage, core removed and sliced into thin easily-separatible slivers.
* About 7 Yukon gold potatoes, medium to small-medium sized, buds, green bits and bad parts peeled away.  You can leave the skins on otherwise, but it’s up to you.  I leave them on.  Slice with care to 1/8th inch rounds.  The thinner the better they will cook.
* 1 and 2/3 cups grated meltable cheese, loosely packed.  Divided into 1/2, 1/2 and 2/3rds cup portions.  I am partial to combining Gureyre with Gouda.  They add some weird stuff to those pre-packed shredded cheese packages you find in the supermarket  that I’m not wanting to eat, so I’m quite copasetic with grating my own — it doesn’t really add that much time!
* 1/4 cup grated Parmesan cheese.  You can add more but, well, I ran out…
* 1/2 cup boxed low sodium veggie broth (unless you have home-made handy).
* 1 teaspoon gluten free tamari (optional)
* 1 teaspoon Herbes de Provence (divided)
* salt and pepper to taste

* 1/4 teaspoon red pepper flakes (divided, optional).

Pre-heat oven to 425F.

Brown the onions on medium heat in a skillet with about 1.5 teaspoon oil, moving them around ever so often.  Carry on with other prep.  Onions may take about 20-25 minutes to carmelize lightly, but at the very least get them to translucent stage.  Add another 1.5 teaspoon oil, and the cabbage, and the tamari, and wilt for about five or so minutes with the onion.

In a baking dish (this is hard to clean so I used disposable – but I did wipe it down with the rest of the oil before proceeding), add about 1/3 of the onion/cabbage mixture.  Add a little of the seasonings listed above. layer out some of the potato slices, about 1/3 of them, and scatter about 1/2 cup of shredded cheese over.

Repeat for a second layer.

For the third layer, repeat but before adding the cheese, gently pour the broth over the entire dish.  Then, add the cheese and top with Parmesan.

Bake in oven for about 35 minutes (check earlier since not all ovens are the same).  Test with a fork to be certain that the potatoes are done.  Crispy but not burnt on top.

recipe, scalloped potatoes, cabbage, onion, au gratin, vegetarian

Onions and Cabbage, Oh My!

I totally feel the urge to make this soon again.  And I’m definitely not a real starch-lover!  I think it’s the Yukons…

recipe, scalloped potatoes, au gratin, vegetarian, cabbage, onion

Oven-ready!

And now I am almost ready to head over to a 4th of July party, but with a quinoa salad as the above was actually made a few weeks ago.

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Dehydrating Fruit: Strawberries or Grape Tomatoes

I am so not a sweet-tooth!  I can’t stand most dehydrated fruits, because by the very act of dehydration, every single flavor gets concentrated.  Which in the case of fruit, means sugar.   Thankfully, over the years I’ve weaned myself off the majority of sugary things — sugar is a seasoning that needs to be dealt with on a minimal basis these days.   A little is wonderful; but it goes a long way… Also, with certain fruits, there’s a textural issue.  I’m so not fond of gummy, and never have been, even as a child.  (This is a severe Understatement.  You will never see recipes for “leathers” here…)

The only fruits I will dehydrate in my spiffy Excalibur dehydrator are strawberries, cranberries and grape tomatoes.  All of these come with sufficient tartness to mellow out the sugar, and none of these have that “gummy” texture I intensely dislike.

Tomatoes, grape tomatoes, recipe, dehydration

Grape tomatoes ready for dehydration

Cranberries are for autumn, so maybe I’ll discuss those, then.

About a year or so ago I bought the Excalibur dehydrator via Amazon, after doing some research.  It costs a bit more than other dehydrators, but I liked the features.  You can set temperature, and it heats more evenly than most other dehydrators, where food rotation is recommended during the drying process.  They sell a small 4-tray version, a larger surface area 5-tray version, and a 9-tray version where the trays are the same size as the 5-tray version.  They also make models where the time for dehydrating can be set.  I opted for the 5-tray version without the timer — on a humid day, if the timer goes off and you are away, the stuff in the dehydrator is simply going to add back in a bunch of atmospheric water (and get gummy and unpleasant).  And I’ve learned that recipes for dehydrating never add in actual times to run the thing.  A lot depends on your personal weather and humidity.  (I can see the timer feature being useful if you live in a predictably arid climate.)  No, I’m not getting any kickback from the Excalibur people by posting about my appreciation of this equipment!

dehydrate, strawberries, recipe

Strawberries ready for dehydration

Prep time:  Strawberries – about eight-ten minutes per tray. Grape tomatoes: about 5 minutes per tray.
Cook” time:  It depends, but don’t expect immediate gratification.  At least four hours, six or eight may be the way to go.
Rest time:  Huh?
Serves: Reserve in air-tight containers for multi-purpose needs.

Strawberries, Dehydrated

  • About 4-6 ounces of strawberries per tray (Excalibur-sized).  Slice about 1/4 inch thick, or less, make sure the stem/core is gone.  Slice horizontal or vertical.

Grape Tomatoes, Dehydrated

  • About 4 ounces of grape tomatoes per tray (Excalibur-sized).  Slice the larger ones into threes (horizontally), the smaller ones into twos (horizontally).

Dehydration:

Layer out the fruits so they don’t touch one another.  For the tomatoes, put skin side down (if this is a section with skin).  For the strawberries, it doesn’t matter what side goes down.

Place the trays into the dehydrator and set the temp to 135 F/57 C.

Let her rip for at least four hours, it may well be overnight.

Storage:

Those Ball canning jars are great for this. Recycle those used canning lids that you shouldn’t ever put through the water or pressure canning procedure again.

Uses: 

Frankly, I mostly use dehydrated strawberries or grape tomatoes in salads.

Adding a few broken up slices of dehydrated strawberries to vanilla or quality strawberry ice cream is also a tasty option.  I’ll note that most commercial strawberry ice cream tastes extremely faux, but if you have a good local brand, go for it.  You can also put slices of dehydrated strawberry in plain yogurt (choose a good brand with few if any extenders, whether local dairy, goat, or coconut yogurt).  Let the berries soak in the moist yogurt overnight before consuming.

dehydration, strawberries, , Excalibur, fruit, recipe

Dehydrated strawberries

As for the tomatoes: anything you’d use sun-dried tomatoes for — it’s fair game.  (I seriously doubt most commercial “sun-dried” tomatoes are really dried outside in the sun.)  However, since I lack enough usable electrical outlets indoors, I’m relegated to using the Excalibur either in the garage — which I do in the winter, or in the bathrooms — ick, and I already charge my phone there, or outdoors on the back porch.  So I can safely say these fruits were dried outside!

Dehydration, recipe, grape tomatoes

Dehydrated grape tomatoes, preserved

Raw:

By the way, raw foodists consider 135 F/57 C conditions to be raw, so they can eat dried fruits.  Frankly, if I happened to be walking around in an environment set at that temperature, I’d seriously feel pretty cooked.  I get terribly miserable at 90 F.

Oh, and here’s the dehydrator I use:

Excalibur, recipe. dehydrator, dehydrating, fruit

Don’t run this on the lawn — use a solid surface! My back porch works wonderfully, but the photo op was lame…

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Bluefish with Plum & Onion Sauce, Skillet

I’ve been away for a week — six days spent vacationing on Martha’s Vineyard, and another evening/night spent on the western side of Massachusetts.  You’d think, after the Vineyard, I’d be tired of seafood…  Nah.

I’ve cooked bluefish twice before for this blog:  once grilled, and once poached.  Some consider the flavor very “strong”, but using onion and a fruit will add a nice depth and contrast, and cut the “strong”.

recipe, bluefish, plum, onion

Bluefish in plum & onion sauce

I leave the skin on to facilitate flipping the fish.  You can avoid eating the skin, should you so choose.  I do remove skin before dining from farmed fish, but leave my options open for wild-caught (as this was).  The skin doesn’t “crispy up” in this preparation, so discarding it after cooking is fine.

You may note I don’t add salt to this recipe.  Ocean-going seafood already comes salted, so I rarely feel the need to add more.

Prep time:  5 minutes
Cook time:  25-30 minutes max

Rest time:  Not essential
Serves:  2 with a side

Bluefish in Plum & Onion Sauce

* 2/3 pound  bluefish fillet, skin on.
* 1 medium/large very ripe plum, peeled, de-pitted, and de-seeded.
* About 2 teaspoons olive oil.
* 3-4 ounces (about 100 grams) diced white or yellow onion.  I’d go closer to the four ounces.
* 1-2 cloves of garlic, peeled and minced.
* Juice from 1/2 lime.  You can sub in the juice from 1/4 lemon, if lime is not available.
* 1/2 teaspoon dried thyme (a few springs of fresh if available, instead).
* Ground white pepper to taste — for me, about 1/8th or so of a teaspoon.

Preparation:

Bring the skillet heat to about medium high, add the oil and wait until you see the oil “shimmering”.  Olive oil has a low heat point so keep an eye on it.  Add the onion immediately, reduce heat to medium, and saute for about ten minutes, or until it turns translucent and begins to brown slightly.

Add everything else except the fish and lime juice, and stir around, about one minute.

Make a space in the center of the skillet, and add the fish, skin side down.  Squeeze the lemon juice all over the fish, then with a spatula, pile up some of the other skillet ingredients on top of the exposed flesh of the fish.  Cover lightly with foil or with a plate, allowing steam to escape.  Reduce heat to low/medium (that’s the #3 on my electric range, but things may vary for you).

Cook this way for 5 minutes (note:  my bluefish was about 3/4 inch thick – but bluefish is a LOT more forgiving of overcooking than many other fishes!)

With the spatula, flip the fish, and cook the same way (covered) another five minutes.

Flip back again, and keep the cover OFF.  Cook another three minutes, to reduce the liquids somewhat.

Plate, putting sauce on top of the fish.  The photo atop this post is about 2/3rds of what I cooked as the full dish did not fit on my spiffy fish-plate.  You can always garnish with parsley or cilantro, neither of which are currently at home with me…

Side suggestions:  A really crispy salad with romaine as a base, and a light vinaigrette.  Or, asparagus roasted with grated Parmesan, ground pepper, garlic, and a little olive oil.

Oh, PS, when I get around to it, there will be some Dining Out (Martha’s Vineyard) posts upcoming.

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Root Veggies on the Grill

The grill is out and available; I’m gonna GRILL!

grilled, recipe, veggies, parsnip, turnip, sweet potato

No, they weren’t grilled in the Corningware, this was simply their Photo Op

I use a charcoal grill — you can use any sort of grill you have available.  What you want is to have is a “direct heat” area and an “indirect heat” area — on a charcoal grill you can manage this by putting your hot coals on one side of the grill and leaving the other side empty.  And, close the grill lid while cooking.  On the better propane grills this can also be modified by how you set the flame — you can make one half of the propane grill be hotter than the other half.  Again, close the lid while cooking.

PS: use a charcoal chimney to avoid that nasty “lighter fluid” thing, if going the charcoal route.

The root veggies in my house were:

Turnips.  Sweet potatoes.  Parsnips.

The thing to remember is that different types of root vegetables have different factors of solidity.  You can either cut them all the same relative size, but cook them different times, OR, best yet, cut them up to reflect that sweet potatoes cook faster and turnips cook slower.  Larger chunks of sweet potatoes, smaller chunks of turnips, really small chunks of celeriac root, if that happens to be handy.  Or, in my case, I don’t mind mushy sweet potatoes, so I didn’t make that much of a distinction when chopping.

Parsnips fall somewhere in between, but note that if the diameter is much more than an inch, parsnips get a bit pithy and not so nice to eat.   Pithy is fine in comments; not so good when it’s pithy parsnips…

Note:  Come up with whatever veggie combo suits your fancy — or what’s currently in your fridge or pantry.

Prep time:  Around 25 minutes.  If using charcoal with the charcoal chimney, prep the veggies while the coals get lit.  If using propane or other, prep the veggies, then light up your grill. 
Cook time:  Around 25 minutes over high direct heat.  Check  them, though.
Rest time:  Just don’t burn yourself.
Serves:  Two. as a main, with a side salad.  I wouldn’t serve this for two, without anything else.

Root Veggies on the Grill

* 3 medium parsnips, peeled and ends trimmed off. 
*  4 mid-sized turnips, ends trimmed off and any brown bits removed.  
* 1/2 sweet potato, regular to large size, mostly peeled, and any roots or end tips removed.  
*  About 2 teaspoons avocado (or other high-heat) oil. 
* 1/4 teaspoon sesame oil for extra flavor.
* 1/4 teaspoon ground cardamom.  Umm, maybe more?  
* 1/4 teaspoon garlic powder.  I use Trader Joe’s.  You can up this, too.
* Optional dried rosemary, which I didn’t have this weekend, but which I’ve used other times.  Sprinkle in a few sprigs.
*  Salt and ground pepper to taste.

* And of course, any root veggie substitutions you’d like to use.

Procedure:

Slice up the veggies, but pay attention to cooking time.

Layer them out in aluminum foil, add the cooking oil and all the seasonings, keeping the layer of veggies relatively flat. They can overlap a bit, but we want these guys to cook through.  I find using my hands to mix the oil and seasonings through everything helps.  Have enough foil available that you can wrap them up, top and bottom.  Indeed, wrap them up!

If you have more veggies than I list above, make a second foil pouch for those, with their own oil and seasonings.  There’s a limit to what one pouch can do.

With a fork, poke holes into the foil on top and bottom, enough to bring in smoke and flavor, but not so much that the pouches might fall apart.

Place on hot grill, direct heat.  Wait around 15-20 minutes, and flip with grilling tongs.  Another ten minutes, depending on how you chopped the veggies, you should be ready.  Open the foil just enough to poke with a fork to test for your preferred level of done-ness.  If you can poke the veggies, they’ll probably be done for most palates.  Reserve them on the indirect side if needed, if anything else is also cooking.

 

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