Sunday, June 6, 2010

Bea's Miso Scallops

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Bea Kiyohara made these wonderful scallops at a recent dinner party. The scallops were so tender that they literally melted in your mouth. I could not stop eating them, and I was previously not a big fan of scallops. Be sure to drizzle the miso sauce sparingly, as it is very strong but delicious in taste.

8 oz. fresh scallops (she bought them at Costco)
Salt and pepper
1 crushed garlic clove
Flour to dust the scallops
1-2 T canola oil

Miso Cream Sauce:
2 T dry white wine
2 T miso
1 T mirin
1 tsp soy sauce
1 tsp sugar
1-2 T water
1/2 T whole-grain mustard
2 T heavy cream

Lettuce or spinach leaves
Chives or green onions, finely chopped for garnish

Season the scallops with salt, pepper and garlic and lightly dust with flour. Heat the oil in a frying pan.  Saute the scallops until seared on the outside but rare in the middle.  Take the pan off the heat and remove the scallops. Add the wine, miso, mirin, soy sauce, sugar and water to the pan and bring to a boil, stirring often. Remove pan from heat and mix in the mustard and cream.  Arrange the bed of lettuce on a platter.  Place scallops on the lettuce.  Drizzle the sauce over the scallops.  Garnish with finely chopped green onions or chives.

Corinne's Chocolate, Espresso, Apricot Cookies

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This recipe comes from my buddy, Corinne Gooden, who is constantly coming up with the best recipes ever.  This cookie has a combination of bittersweet chocolate, espresso and dried apricots.  It is to die for!

2-1/4 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp finely ground espresso beans
8 oz bittersweet chocolate, coarsely chopped
3/4 cup dried apricots, diced
8 oz (2 sticks) unsalted butter at room temp.
3/4 cup sugar
3/4 cup light brown sugar
2 eggs
2 tsp vanilla extract

Combine the flour, baking soda, salt and espresso.  Add chocolate and apricots and mix well.  Set aside.  Combine the butter and sugars in a mixing bowl and beat with an electric mixer for 5 min until mixture is pale in color and smooth.  Add one egg at a time and incorporate. Add the vanilla.  Mix until blended.  Fold half of the dry ingredients in, then the other half.  Chill overnight.  Can store in refrigerator for 4 days.  Shape into 2" size balls and flatten.  Bake on parchment lined baking sheets 350 degrees for 15-18 min.

Bea's Marinade

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Bea Kiyohara made the most delicious filet mignon shish-ka-bobs with a colorful assortment of vegetables for her friends at a recent party in Seattle. She originally received this recipe from her cousin Jan Kumasaka. In her shish-ka-bob, she used red and yellow baby peppers, sliced red onions, mushrooms, zucchini, par-boiled baby potatoes along with tender filet mignon, cut in cubes.  She marinated the meat overnight.  These were then basted with the marinade and grilled on the gas barbeque.

1-1/2 cups salad oil
3/4 cup soy sauce
1/4 cup Worcestershire sauce
2 T dry mustard
2-1/4 tsp salt
1 T coarse, fresh ground black pepper
1/2 cup wine vinegar
1-1/2 tsp dried parsley flakes
2 crushed garlic cloves
1/3 cup fresh lemon juice

Combine all ingredients and mix well.  Makes about 3-1/2 cups.  Store in a tightly covered jar in freezer indefinitely, or in refrigerator for one week.