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Enjoying Life One Bite at a Time!

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Deep Dish Pizza Dough

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I am always looking for new ideas to incorporate into pizza dough, I’m always looking for that recipe that makes me think of my favorite pizza place.  No, there’s not just one type of dough that goes with just any pizza; pizza dough is kind of like a mood, you have to be in the mood for a particular type of pizza and that pizza has to have just the right crust.  Sometimes there is nothing better than a fluffy crust with a nice crunch on the bottom, other times I want a thin crust to go with whatever pizza I’m making; but when you’re making a deep dish pizza you have to have just the right amount of bread to topping ratio. 

Deep dish pizzas are so filling; there’s so much more to the toppings/fillings than a regular pizza.  There has to be the perfect balance of bread to toppings, if you have too much bread it takes away from the taste and you can barely enjoy an entire piece of pizza without feeling stuffed.  I think this dough is perfect for a deep dish pizza; it packs a lot of flavor, has just the right amount of that wonderful bread texture (not too much) and then the bottom and sides are perfectly crisp.  Although the toppings and cheese are a huge part of a pizza you have to have the perfect “canvas” to hold them all together.  This dough is perfect for any deep dish pizza your heart desires. 

Deep Dish Pizza Dough

Ingredients:

3 Cups flour
1/2 Cup cornmeal
1 Teaspoon salt
2 1/4 Teaspoon (1 package) dry yeast
3/4 Cup beer, room temperature
1/4 Cup water + 2 Tablespoons
2 Teaspoons sugar
3 Tablespoons butter, melted
2 Tablespoons butter, softened
1 Tablespoon olive oil

Directions:

Place 1/4 cup warm water and dry yeast in a bowl and let stand for 5 minutes.

Meanwhile, in a large bowl mix cornmeal, salt, sugar, and 2 cups of flour.  Once all the dry ingredients are combined, add the beer, melted butter and yeast and and mix slowly to incorporate.  If the dough is still tacky gradually add in the last cup of flour, a little at a time, until a ball begins to form.

Place ball of dough on a floured surface and knead for 3-5 minutes (you can also use a stand mixer with the dough hook attachment).  Once dough begins to form a ball cover and let rise for 1 hour in a large greased bowl.

Remove the dough from the bowl, punch down and knead for 3 minutes.  Rub softened butter over the dough, place in a bowl, cover and let rise 1 hour.

Remove the dough, divide into two even pieces and roll into desired size.  Place in a preheated deep dish pan (or on a pizza pan/stone), prick with a fork to avoid air pockets and cover in desired toppings.

Recipe Source: A Lynsey Original

Deep Dish Pepperoni Pizza

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I love pizza, I think it’s actually a weekness for me.  There just something about pizza that screams comfort and feel good food, and there’s no better way to end the week than with a good, hot pizza.  I have a few restaurants in my area that I LOVE, a couple are local and the other is a chain, Old Chicago.  Depending on what I’m craving determines where I get my pizza that night.  When it comes to deep dish pizza, nothing beats Old Chicago’s deep dish pepperoni pizza.  It has the perfect amount of crust, and it’s not overly breaded and then topped with the delicious tomoato sauce, tons of cheese and pepperoni, both regular and spicy.  The combinations of all those flavors are soooo good, and it’s actually double the toppings since it’s deep dish.  There’s really nothing that can beat that!

I love the deep dish pepperoni so much I tried to recreate it at home.  I must say, it turned out quite delicious.  It wasn’t identical to Old Chicago’s, but it was definitely just as tasty.  I started with a homemade crust, followed by homemade marinara and topped with both spicy and regular pepperoni and tons of cheese.  Can I tell you my mouth is watering now just telling you about it?  To achieve the crisp, crunchy crust I baked it in a skillet that I had preheated in the oven with just a little oil.  This steps makes all the difference in the world; the outer texture of the crust is delicious, it’s crunchy and the perfect texture to bite into before getting to the fluffy bread in the center.  I promise this is one of the best pizzas I’ve made in a while; this too is the perfect amount of bread without being too much and then tons of delicious toppings.  This is a must make recipe, and the perfect meal for your next “movie and pizza” night!

Deep Dish Pepperoni Pizza

Ingredients:

1 Recipe for homemade pizza dough, or store bought
1/2-1 Cup marinara, homemade or store bought
1 Cup Parmesan, shredded
1 Cup Cheddar or Colby Jack, shredded
8 Ounce provolone, sliced
1 Package pepperoni
1/2 Package spicy pepperoni, if desired
2 Tablespoons cornmeal

Directions:

Preheat oven to 400 degrees F.

Pour 2 tablespoons of vegetable oil into a 9 inch skillet and swirl around to coat entire skillet.  Place in oven to warm the pan.

While the pan is heating, sprinkle the cornmeal over a clean surface, place dough on the cornmeal and roll out to desired size.  Place the dough in the hot skillet and bring the dough up the sides of the skillet.  Line the bottom and sides of the dough with the sliced provolone, then spoon 1/2 of the marinara over the cheese.  Place a third of the cheese over the marinara then half of the pepperoni over the cheese.  Start another layer by spooning the remaining marinara over the pepperoni layer, then add another third of the cheese followed by the rest of the pepperoni, reserving a few pieces to place on the top of the pizza.  Sprinkle the remainder of the cheese over the pepperoni layer then top with the reserved pepperoni.  Place the pizza in the oven and cook for 15-20 minutes, until crust is golden brown and cheese is melted.

Let stand for 5 minutes.  Cut the pizza and serve.

Recipe source: A Lynsey original

Mocha Chocolate Icebox Cake

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If you are looking for the perfect chocolate dessert to satisfy that sweet tooth of yours then look no further.  This Mocha Chocolate Icebox Cake has everything you could need or want after a wonderful meal, chocolate, espresso and cookies.  I mean, what else is there?  The thin, crisp chocolate chip cookies from Tate’s Bake Shop, act as the crust for this wonderful cake and set the stage for the rich, yet light and fluffy filling.  The rich and decadent dessert is made by layering chocolate chip cookies and chocolate whipped filling; the end result is delicious and so pretty.  The combination of the heavy cream and the marscapone cheese whip up so light and fluffy and act as a perfect base for the flavors of chocolate and espresso.  When layered between the multiple layers of the Tate’s cookies, it’s incredible.  The cookies actually soften after the cake is assembled, so they loose the crunch but still add the texture needed for this simple yet rich cake.

This is the perfect dessert for pretty much any occassion; no matter winter or summer.  This would be a perfect and cool end to a meal on a hot summer day, but it’s also great for any other time of the year and would be fabulous with a cup of coffee.  This cake is great for a make ahead dessert; just assemble and refrigerate until set and it takes absolutely no time to assemble.  The most time consuming part of this entire dessert is gathering all of the ingredients
Mocha Chocolate Icebox Cake

Ingredients:

2 Cups cold heavy cream
12 Ounces Italian mascarpone cheese
1/2 Cup sugar
1/4 Cup coffee liqueur,  (Kahlua)
2 Tablespoons unsweetened cocoa powder
1 Teaspoon instant espresso powder
1 Teaspoon pure vanilla extract
3 (8-ounce) Packages chocolate chip cookies, (Tate’s Bake Shop)
Shaved semisweet chocolate, for garnish

Directions:

In the bowl of an electric mixer fitted with the whisk attachment, combine heavy cream, mascarpone cheese, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I broke some of the cookies to fill in the spaces.) Spread 1/5th of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top and cover with plastic wrap,place in refrigerator and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

Recipe Source: Ina Garten, Food Network

Beer Battered Fish

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Fish and chips is a classic English pub meal that has made it’s way across the pond to achieve the same popularity in the states.  I love fried fish, and beer battered fish is just that much better.  I love the airy batter that covers the fish; it is breaded just a little more than the typical fried fish but it’s not too much bread and the flavor; the flavor of beer battered fish is just incredible.  The texture and consistency of the batter is like no other and can only be achieved with the carbination from the beer, or soda water, and it is absolutely fabulous. 

I had always wondered how the airy battered was achieved and when I saw Anne Burrell making fish and chips on an episode of “Secrets of a Restaurant Chef ” I was glued to the t.v. because I knew she would reveal this secret.  I’m sure it’s not a secret to a lot of people but for some reason I wasn’t sure how this was done and I was so excited to learn how to make this batter at home.  This recipe immediately went on my menu for the next week.  I was so excited to finally know how to make this for myself and couldn’t wait to try it out.  For supper one night it was like being in an English Pub; we had beer battered fish, chips, red cabbage slaw, and home made tartar sauce and it was all wonderful.  I was so pleased with how the fish turned out and I’m so excited to try other recipes using this beer batter.  If you’ve never attempted to make beer battered fish now is the time to try, it’s super easy  and a pretty fast process and the end result is incredible.   

Beer Battered Fish

Ingredients:

2 Pound haddock filets
3 Quarts peanut or vegetable oil, for frying
2 Cups all-purpose flour
2 Teaspoons seafood seasoning (recommended: Old Bay)
1 Teaspoon baking soda
Kosher salt
1 Bottle cold beer

Directions:

Preheat the oven to 300 degrees F and heat the cooking oil to 375 degrees F.  Place a cooling rack on top of a baking sheet and set aside.

In a medium bowl, combine the flour, seafood seasoning, baking soda and pinch of salt. Make a well in the center of the flour mixture and gently stir in the cold beer. Mix until just combined. When the oil has reached the correct temperature, dip the fish fillets in the batter and coat generously.

When adding the fish to the oil, dip about 1/3 to 1/2 of the fillet into the oil and allow the batter to start puffing and then gently slide it into the oil.  This will eliminate the fish sinking and sticking to the bottom. Fry the fish until they are golden brown and crispy, about 5 minutes turning the fish half way through the cooking time.

When the fish are done, remove from the oil and immediately place on paper towels to blot the excess oil. Arrange the fish on prepared baking sheet and place in the preheated oven until ready to serve.  Work in batches and be sure not to crowd the oil.

Tartar Sauce

Ingredients:

3 Egg yolks
1/4 Cup malt vinegar
1 1/2 Cups peanut or vegetable oil
2 Shallots, finely diced
3/4 Cup finely chopped cornichons
1/2 Cup whole-grain mustard
1 Teaspoon celery salt
Pinch cayenne pepper
Kosher salt

Directions:

In the food processor combine the egg yolks and malt vinegar. With the machine running, add the oil, a drop at a time, until the mixture starts to come together and looks thick and silky. When the mixture looks like it has come together and is beginning to thicken, the oil can be added a little bit faster until all the oil is added. Add the remaining ingredients and taste for seasoning. Season with salt, if needed. 

Transfer the sauce to a sealed container and refrigerate until ready to serve.

Recipe Source: Anne Burrell, Secrets of a Restaurant Chef

Linguini with Clam Sauce

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I am constantly looking for new recipes to incorporate into my weekly menu to keep things interesting and to avoid eating the same things over and over again.  Some recipes I come across are complex with multiple steps and many ingredients while others are simple, quick and with few ingredients.  I love all types of recipes but for the crazy week nights I love having simple recipes that are quick, easy and delicous and that aren’t fast food.

Before I made this, I had never had linguini with clam sauce and I honestly couldn’t tell you why.  I can tell you one thing, I’m so glad I came across this recipe and decided to make it.  It was delicious and filling as well as something different from any of the other meals I’ve cooked lately.  This is definitely a perfect week night meal; it doesn’t take long to make at all, add a green salad and garlic bread and you’ve got a perfect and filling meal.  If you haven’t had linguini with clam sauce I urge you to try this recipe, you won’t be disappointed and if you’ve never made it then this is the perfect recipe to try!
Linguini with Clam Sauce

Ingredients:

1 Pound, linguini
2 Tablespoons extra-virgin olive oil
2 Tablespoons butter
3 Cloves garlic, minced
2 (6.5oz) cans clams, drained with juice reserved
1/2 Cup heavy cream
Pinch crushed red pepper
Salt and pepper to taste
1/8 Cup fresh, chopped parsley
Freshly grated parmesan cheese, for topping

Directions:

Bring a large pot of water to a boil and season with salt.  Add the pasta and cook until al dente.

Meanwhile, heat the olive oil and buter in a large saute pan over medium-low heat.  Add the garlic and cook for 1-2 minutes.  Add the pepper flakes and cook for another 30 seconds.    Add the 2-3 tablespoons of the reserved clam juices and cream and raise heat to high and let simmer for about 1 minute or until sauce is reduced slightly.  Add the clams, season with salt and pepper, and let simmer another 1-2 minutes, until sauce has reached desired consistency. 

If sauce is too thick add a little more clam juice.

Portion pasta in bowls or plates and spoon sauce over the pasta. Top with parmesan cheese and parsley, if desired.  Serve immediatley.

Recipe source:  slightly adapted from Food Network Kitchens

Happy Cinco De Mayo

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If you are still preparing for your Cinco De Mayo celebration or just need a little inspiration for a last minute dish or dip look no further.  There are numerous people who look for an excuse to celebrate, no matter if the occasion originates in their country or not.  I believe Cinco De Mayo is actually celebrated here in the U.S. more than in Mexico, how ironic is that?  There are many people that go out to celebrate this holiday but a lot of people want to partake in Mexican food and drinks but avoid the busy and crowded restaurants.  If you are one of those people who want to eat the wonderful food but avoid the crowd here are a few dips and dishes to help you join the celebration!

These cumin-seared scallop tacos are absolutely amazing!  The smokiness of the cumin paired with the sweet mango salsa and the spicey tomatillo guacomole put this dish over the top.  The salsa and guacomole are even delicious by themselves as a dip.  Having this at your party will be a major crowd pleaser!

Black bean salsa would make a great addition to any fiesta or party.  Pair these with Tostitos new artisan chips; Roasted Garlic & Black Bean or Fire Roasted Chipotle.  Both chips are incredible by themselves, but paired with a dip like this would be amazing. 

It wouldn’t be a celebration without something delicious to wash all the great food down.  Try these beer margaritas at your next party, the perfect drink for the beer and margarita lover.
Happy Cinco De Mayo  

Daring Bakers’ April Challenge, Bacon Cups

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The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at The Daring Kitchen.

I’ve said it before and I’ll say it again; I LOVE the monthly challenges that are presented to the the daring bakers.  Every month we are presented with a new and exciting challenge and a lot of them push me out of my comfort zone, but a lot of the challenges are things that I have wanted to make but haven’t gotten around to actually making.  This month was one of those months that we were challenged to make something that I had actually had on my “to make” wish list for quite some time.  I have wanted to make edible containers for quite some time.  I have had a couple of desserts from restaurants that were presented in edible, mostly chocolate, conainers and they were not only pretty and jaw dropping but absolutely delicious.  Having these desserts made me want to make edible containers/dishes that much more.  I mean what’s better than being presented with a dish that looks and tastes amazing?  Being presented with a dish that not only looks and tastes amazing but is also edible.  You really can’t beat that, plus there are no dishes to clean after you are finished with your dessert!

This challenge was so much fun.   Although we had the freedom to create a container out of anything I stayed close to the challenge for two reasons; I have been wanting to make a dessert including bacon and second, I LOVE the combination of maple and bacon!  Not only was it fun making the mousse and bacon cups but it was even more fun eating them!  I enjoyed this challenge so much and I can’t wait to attempt other edible containers; my mind is going non-stop thinking of other ideas! 

Bacon Cups

Ingredients:

24 thin slices good quality bacon

Directions:

Pre-heat the oven to 400 degrees.

Turn a muffin pan upside down and cover 6 muffin cups with aluminum foil.

Take 2 strips of bacon at a time crisscross the strips over the backs of the muffin cups and cut to size a tad longer than the bottom part of the cup.  Use an additional 1 to 2 strips to cover the sides of the muffin cups in a weaving fashion. Weave the bacon tight because the bacon shrinks quite a bit when cooking.

Tuck the ends of the bacon strips inside otherwise they will curl while cooking. A good idea is to insert 4 toothpicks where the crisscrossed bacon meets in the weave.

Place muffin pan in a cookie tray to catch drippings.

Bake in oven for about 25 to 40 minutes, or until the bacon is golden and crisp but not burned.

Cool completely, about an hour, before carefully removing cups from the foil.

For smaller cups-use a shot glass with a square of bacon for the bottom and wrap 1 strip around the side.

Maple Mousse

Ingredients:

1 Cup pure maple syrup
4 Large egg yolks
1 Package unflavoured gelatine
1 1/2 Cups whipping cream

Directions:

Bring maple syrup to a boil then remove from heat.

In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don’t curdle).

Add warmed egg yolks to hot maple syrup until well mixed.

Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatine. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatine has completely dissolved.

Whisk the gelatine-whipping cream mixture into the maple syrup mixture and set aside.

Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.

Whip the remaining cream until it forms peaks. Stir 1/4 of the whipped cream into the maple syrup mixture. Fold in the remaining cream and refrigerate for at least an hour.

Remove from the refrigerator and divide equally among the edible containers. Drizzle melted, semi-sweet chocolate over each cup.
 
Recipe Source:
Bacon cups inspired by not martha and 59 kilos

Maple mousse adapted from Jamie Oliver is not my boyfriend

Perfect Party Cake

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I hope you all had a wonderful Easter. We certainly did; we enjoyed time with family and friends. Tucker had a great weekend, he played hard all weekend and he had the best time hunting Easter eggs!

Easter started a few days early around our house since Tucker’s daycare had an Easter party. For his party, I decided to make mini cupcakes for all the kiddos. All kids love cupcakes and I especially love these mini cupcakes because they are the perfect size for their little hands and the perfect portion for them. I’ve made a few different types of cupcakes for his daycare for various events, but kept the flavors simple to avoid any food allergies anyone may have. Since I’ve kept it simple, mostly vanilla and chocolate, I have tried numerous vanilla cake recipes and this time I decided to be a little different and try a white cake recipe instead. I know this isn’t too much different than a yellow cake, but like I said, I try to keep it simple to ensure all the kids can enjoy them. I’m so glad I came across the recipe for Dorie Greenspan’s Perfect Party Cake.  Don’t get me wrong, Dorie Greenspan is not a well kept secret, she has many cookbooks and one of the most popular is about baking which is appropriately titled, “Baking: From my Home to Yours.”  There is even a cooking group/club dedicated to making recipes by her, Tuesdays with Dorie, they cooke their way through a cookbook at a time and post their recipes and reviews every Tuesday (hence the name, Tuesdays with Dorie).  Like I said, she’s no hidden secret, she’s a very well know and talented cook/chef and a best selling cookbook author.

I’m so glad I decided to make these for Tucker’s Easter party.  These cupcakes were so moist and light, they were honestly some of the best cupcakes I’ve ever had!  I love yellow cake, but what’s not to love? Sugar, eggs, butter, milk, it’s sweet and most important it’s a dessert…there’s absolutely nothing not to love.  White cake has always been just okay to me, there just wasn’t a whole lot of flavor except the flavor from the frosting.  Well, this cake is completely different, not only is it light and moist but it has a wonderful flavor.  When I first read the recipe I expected the cake to have a heavy lemon flavor based on the amount of the zest and extract that was called for, but it actually didn’t have much of a lemon flavor at all, if any.  I guess the lemon zest and extract just complimented or enhanced all of the other flavors to result in a perfect white cake.  I don’t know what it is about the recipe but the name is completely true, it is the perfect cake.

Perfect Party Cake

Ingredients:
-mini cupcakes

-Recipe yields 3 dozen mini cupcakes
-The recipe listed in this post is half of the original recipe
11/8 cups cake flour
1/2 Tablespoon baking powder
1/4 Teaspoon salt
1/2 + 1/8 Cups whole milk or buttermilk
2 Large egg whites
3/4 Cup sugar
1 Teaspoons grated lemon zest
1/2 Stick (4 tablespoons or 2 ounces) unsalted butter, at room temperature
1/4 Teaspoon pure lemon extract

For the frosting-

1 1/2-2 Stick butter, room temperature
2 1/2-3 Cups powdered Sugar
2 Tablespoons milk

Directions:

For the cupcakes-

Preheat oven to 350.

Place cupcake liners in cupcake pan and set aside.

Sift together the flour, baking powder and salt.

Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Attach paddle attachment to a stand mixer, or using a hand mixer, and add the butter beat at medium speed for 3 minutes, until the butter and sugar are very light.

Add the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.

Finally, beat the batter on high for 2 minutes to ensure that it is thoroughly mixed and well aerated.

Spoon 1 tablespoon of batter into each cupcake liner of the prepared mini-cupcake pan.  Bake for 10-12 minutes, until cakes are well risen and springy to touch.  Remove from pan and cool completely before frosting.

For the frosting-

Place butter in a bowl of a stand mixer.  Fit the mixer with the wisk attachment and beat butter on high for 2-3 minutes, until light and airy.  Reduce speed to medium and gradually add powdered sugar and milk until desired consistency is reached.

Place frosting in a piping bag and frost cupcakes as desired.

Recipe Source: Perfect Party Cake-seen on The Way The Cookie Crumbles, originally from Dorie Greenspan Baking:From My Home To Yours.

Frosting: Lynsey original

Cumin-Seared Scallop Tacos

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Kelsey Nixon of “Kelsey’s Essentials” is one of my new favorite cooks.  Most of you may know her from “The Next Food Network Star“, she was on season 4 and she actually made it to the top 4.  I absolutely loved her on NFNS and I had hoped she would win the title of NFNS and have her own show, well that didn’t happen.  When she was cut I was so sad, I really enjoyed her and her spin on recipes as well as her cheery personality and thought she would have made a wonderful host.  Not too long after her dismisal from NFNS, Kelsey got her own show which premeired in 2010 Cooking Channel and I could not be happier.  She has so many helpful tips and the recipes that she prepares look so delicious and very do-able for the homecook.  Since I discovered her show it is now on my DVR list so I am sure to never miss an episode!  Each show has a theme and she prepares recips that correspond with that theme…how nifty is that?

One of the first shows I saw of her was an episode that featured recipes using cast iron skillets.  During this particular show everything she made looked and sounded absolutely delicious, and of course, it was made using a cast iron skillet.  When I saw her make cumin-seared scallop tacos with mango salsa, tomatillo guacomole and cilantro-lime rice I edited my weekly menu right them to ensure I could make them as soon as possible.  I knew if they were anywhere near as good as they looked they would be amazing.  Boy was I right, these were out of this world!  My mouth is watering now just thinking about them.  I loved everything about these tacos.  The spice of the cumin followed by the sweetness from the mangos and the rich butteriness of the guacomole paired so well together and made the best flavor combinations.  Individually the tomatillo guacomole, mango salso and cilantro-lime rice are delicious and would make great sides to go with any meal but they compliment each other so well and make the perfect flavor combination.  I can’t get this on our menu enough; just thinking about it makes me want to go home and make some…I think they just may be on the menu next week!  This is the perfect meal for a fresh spring or summer supper; enjoy them while sitting on the porch and enjoying the nice weather.

Cumin-Seared Scallop Tacos

Ingredients:

For the cilantro-lime rice-

1/2 Cup rice
5 Sprigs fresh cilantro
1 Cup chicken broth
Juice of 1 lime

For the tomatillo guacomole-

6-8 Tomatillos husked and roughly chopped (about 8 ounces)
3/4 Cup freshly chopped cilantro leaves
1 Avocado, halved, peeled and chopped
1/2 Onion, coarsely chopped
1/2 Jalapeno, coarsely chopped with seeds
2 Garlic cloves, smashed and quarted
Juice of 1 lime
1 Teaspoon ground cumin
1 Teaspoon salt

For the mango salsa-

1/2 Cup diced mango
1/2 Cup diced tomatoes
2 Tablespoons minced onion
2 Tablepoons chopped cilantro
2 Teaspoons minced Serrano chile pepper
Zest and juice of 1 lime

For the scallops-

1 1/4 Pounds large sea scallops (about 8)
1/4 Teaspoon salt
1/4 Teaspoon cumin
1-2 Tablespoons unsalted butter
8 (6 inch) corn tortillas

Directions:

First prepare the tomatillo guacomole and mango salsa. 

For the tomatillo guacomole-

Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.

For the salsa-

Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl. Cover and set aside to let flavors combine.

For the rice-

In a small saucepan over high heat, bring the rice, cilantro, broth, rice, and lime juice to a boil. Reduce to a simmer, cover and cook for 20 minutes, or until the rice is tender. Remove the cilantro sprigs and serve.

For the scallops-

Remove the tough ligament from the side of each scallop and discard. Pat the scallops dry with a paper towel. Season both sides scallops with salt and cumin.

In a large cast iron skillet, melt butter over medium-high heat. Allow the skillet to get as hot as possible without burning the butter.

Sear the scallops, turning once, until golden brown on each side, and just cooked through, about 3-5 minutes total. Transfer to a platter and half.

To assemble-

To assemble, toast corn tortillas, if desired, over an open flame just until slightly charred. Fill each tortilla with 2 tablespoons rice, 1 tablespoon guacamole, 2 seared and halved scallops, then top with mango salsa. Repeat with remaining ingredients.

Recipe source: Kelsey Nixon, Kelsey’s Essentials

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