Scallop BLT

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Prep/Cooking time: 20-30 min

Difficulty 3/5 

(for me the “3” comes from trying to get a decent sear on the scallops in a stainless-steel pan)

It is great as first course or appetizer!!

What you will need:

  • 10-12 (or an even number of scallops)
  • EVOO & Butter for frying scallops
  • 2 Roma Tomatoes sliced
  • Butter lettuce – cut into small pieces
  • 4-5 thin slices of prosciutto – baked in oven until crispy

For Tartar Sauce:

  • 1 c Mayo
  • 1c Dill relish (I NEVER use sweet)
  •  tbsp minced onion
  • 3 tbsp lemon juice
  • S&P to taste

How it’s done:

  1. Assemble ingredients for Tartar sauce and refrigerate
  2. Scallops – rinse and pat dry before frying
  3. Add EVOO and Butter to hot frying pan, sear scallops (light brown color on each side…BUT be careful NOT to overcook)
  4. Assemble the stacks as shown…may require toothpicks for presentation

Mario Batali’s Zucchini-Ricotta Fritters

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Sometimes I get desperate for SOMETHING new, so this weekend we gave these a go!  I am really inconsistent when it comes to frying food, so they may not look as good as they should…but they tasted Great!  I topped these with a little Tzatziki, but anything with a little citrus would be good.

What you will need:

  • 2 medium zucchini (about 7 ounces each), coarsely shredded
  • 2 garlic cloves, very thinly sliced
  • 3 large scallions, very thinly sliced
  • 1/2 cup fresh sheep-milk ricotta cheese
  • 2 large eggs
  • 2 teaspoons finely grated lemon zest
  • Kosher salt and freshly ground pepper
  • 1/4 c COCONUT Flour (original recipe used 3/4 cup all-purpose flour )
  • Olive Oil, for frying
  • Lemon wedges, for serving

How it’s done:

  1. In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest and 1 teaspoon each of salt and pepper. Stir well, then stir in the flour just until incorporated.
  2. Line a large baking sheet with paper towels. In a large skillet, heat 1/4 inch of olive oil until shimmering. Working in batches, add 2-tablespoon mounds of the zucchini batter to the hot oil, spreading them to form 3-inch fritters. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Drain the fritters on the paper towels and serve right away, with lemon wedges.

Make Ahead: The fritters can be kept at room temperature for up to 2 hours and re-crisped in a 325° oven.

No-Bake Coconut Cream Goat Cheese Cheesecake

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Want to WOW your guests at your next dinner party???

I am a big fan of goat cheese, if you haven’t picked up on that already, but I will admit I was skeptical of this recipe.  I was pleasantly surprised, the flavors are subtle and add a great depth of flavor to the cheesecake itself.  Fruit would also be a great addition!

makes 6 (4-ounce jar) mini cheesecakes

What you will need:

For the Cheesecake

  • 4 tablespoons unsalted butter, melted
  • 2/3 cup graham cracker crumbs
  • 6 ounces goat cheese, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 1/2 cup sweetened condensed milk
  • 1/4 cup canned coconut milk
  • 1 1/2 teaspoons coconut extract
  • 1 teaspoon vanilla extract
  • 1/2 cup toasted coconut flakes for topping (bought unsweetened flakes and toasted them in my oven)

For the whipped cream

  • Heavy cream
  • coconut sugar
  • vanilla
  • AND my Blendtec Blender 🙂

How it’s done:

  1. In a small bowl, mix together butter and graham crumbs until moistened. Press crumbs into the container of your choice (jar, ramekin, etc) with the back of a spoon.
  2. In the bowl of an extract mixer, beat cream cheese and goat cheese until combined and smooth, scraping down the sides when needed. With the mixer on low speed, slowly drizzle in the condensed milk and then the coconut milk, continuing to scrape down the sides until the mixture is very smooth. Add in extracts and stir.
  3. Pour cheesecake mixture evenly over top of crusts. Refrigerate for 4-6 hours, then top with whipped cream and toasted coconut. 

NOTE: I found I like the consistency of the whipped cream once it had been refrigerated as well (about 2 additional hours)

NOTE: I also made simple caramel and drizzled it over the top.  These are AMAZING, but super rich…so I ate my jar in 2 sittings…Delicious each time!!

[Recipe from http://www.howsweeteats.com/2012/07/no-bake-coconut-cream-goat-cheese-cheesecake/     Who had adapted from martha stewart’s no bake cheesecake]