Tuna and Scallop Ceviche

Tuna and Scallop Ceviche1/2 pound Tuna, diced
1/2 pound scallops, diced
1 Vidalia (or sweet) onion sliced thinly
juice of 3 lemons and 2 limes
1/3 cup cilantro, finely chopped
1 Tbs Olive oil
salt and pepper to taste

2 hours before you are ready to eat combine the above ingredients.  Allow to rest in the refrigerator.  The acid from the lemons and limes will actually "cook" the delicate flesh of the fish.  Serve and enjoy!

Recipe notes: I used Bay scallops, but its certainly ok to use sea scallops.  You could also use snapper, tilapia, anything that looks and smells fresh.  I buy my fish from the fishmonger or Wholefoods.  They don't say it's "sushi-grade," but frankly I don't know what that really means.  I don't think there is a set standard.  I recommend buying your fish from a reputable dealer and smelling it.  If it smells fishy, don't buy it, and you certainly should not use it for sushi.

Warm "Carmel" Corn

"Carmel" corn6 ears of corn
3 Tbs Butter
1 tsp kosher salt
2 Tbs white wine

Remove Raw Corn from the Ear

Remove the corn from the ears.  Melt butter over medium heat in a large skillet. 

Add corn and sautee until the corn just starts to turn brown.  Add wine, and stir to remove brown bits from the bottom of the pan.  Add salt and toss to coat corn kernals.

Recipe notes:Try this recipe.  It really is delicious

Braised Meatballs

1/2 Lb PorkBraised Meatballs
1/2 Lb Buffalo
1/3 Lb Veal
1 large onion, diced
4 cloves garlic, minced
2 Tbs olive oil
1 slice bread soaked in 1/3 cup milk
1 egg
1 1/2 tsp kosher salt (if you use regular salt, decrease the amount to 1 tsp)
1/2 tsp freshly ground black pepper
1 tsp diced fresh oreganoThe Key is Fresh Ingredients!
1 Tbs diced fresh flat leaf parsley
1 Tbs Dijon Mustard
2 Tbs Tomato Paste
1/3 cup red wine
1/2 cup shredded parmesan cheese, plus extra for serving pasta
1 jar tomato sauce
1 28 oz can diced tomatoes

Preheat the oven to 325 degrees.  Heat the olive oil until it shimmers in a skillet over medium-high heat.  Add the garlic and cook for 30 seconds.  And the onion and cook until it begins to brown, about five minutes.  Turn off heat.  In a large Meatballs braising in the ovenbowl combine all of the ingredients except for the tomato sauce and diced tomato.  In a 3 inch deep roasting pan, combine the tomato sauce and the canned tomatoes. Take about a third of a cup of the meat mixture and roll into a ball.  Place each ball into the roasting pan and coat with sauce.  Braise for 20 minutes.  Turn meatballs over and braise for an additional 20 minutes.  Serve over your favorite pasta garnished with more cheese and freshly shredded basil.

Recipe Notes: I use my hands to thoroughly mix the ingredients.  Don't be scared of the raw meat.  It's the best way and you have to use your hands to make the meatballs.  If you don't have diced tomatoes, just use two jars of the tomato sauce.  This is just a cheaper option that tastes delicious since the sauce gets a lot of flavor from the braised meat.  I serve my meatballs over ridged penne--the hole in the ridges are a great conduit for the flavorful sauce.

Summer Rolls with Soy Ginger Dipping Sauce

1 Package Bean Thread (cellophane) Noodles
Rice Spring Roll Wrappers
1 Mango, sliced
1 Cucumber, seeded, pealed and sliced into match sticks
1 avocado, sliced
1/2 Lb cooked shrimp
1/4 cup fresh cilantro

Bring a pot of water to a boil.  Add cellophane noodles and cook for 3 minutes until the noodles are translucent and soft.  Drain and reserve.

Soften 1 spring roll wrapper in water until soft, about 20 seconds.  Put softened wrapper on a plate and add a thin layer of noodles, mango, cucumber, avocado, shrimp, and cilantro.  Roll as though you were rolling a burrito (see below).  Serve with Soy Ginger Dipping Sauce.

Fresh ingredients are the key!Layer ingredients on the wrapperFold up sides, as though you were rolling a burritoRoll!

 Recipe notes:  Don't be afraid of the wrappers.  They look delicate (and they are delicate), but even if they rip you can still roll them and they will still taste delicious.  If you are a vegetarian, omit the shrimp.  You can also experiment with ingredients.

Soy Ginger Dipping Sauce:

1/2 cup rice vinegar
1 Tbs sugar
1/4 cup soy sauce
1 tsp sesame oil
1 1/2 inch piece of fresh ginger, minced

combine and serve!

Recipe notes:  This is the dipping sauce I usually serve with my steamed dumplings, but it is delicious with the summer rolls.  It's tangy and slightly spicy and is a nice complement to the fairly bland summer rolls.  You could also serve them with the more traditional peanut sauce.  I can't eat peanuts so I don't cook with them, but if I were to make one, I would try Alton Brown's recipe for Peanut Sauce.

Fava Beans with Garlic

Favas with chopped Garlic and Onions4 cloves garlic, diced finely
2 Tbs olive oil
1 onion chopped
1 tsp each chopped fresh rosemary, sage and thyme
salt and pepper to taste
1 lb blanched fava beans, removed from pod and shell (see "Fabulous Favas")
1 1/2 cups chicken broth

Cook sauce until you can draw a spoon through it and it doesn't immediately fill inHeat oil over medium high heat in a stick saucepan.  Add garlic and cook until golden, about 30 seconds.  Add the onion and herbs, reduce the heat to medium, and cook about 8 minutes until onion is golden.  Add the chicken broth, and stir to remove brown bits from the bottom of the pan.  Cook until sauce is thick (you should be able to draw a spoon through the sauce and it doesn't immediately fill in the hole).  Add the favas, cook for an additional 1 minutes, and then turn off the heat.  Allow to rest for five minutes, taste, and season with salt and pepper.

Recipe Notes: For Vegetarians, substitute vegetable broth for the chicken broth