Light summer dinner: Scallop ceviche

I cruised through the Reading Terminal Market today after a job interview and was inspired to buy some seafood for a light dinner. Last time I made ceviche (from fish) it didn't go over too well, so I thought I'd try scallops this time. But which ones? Tiny bay scallops were $7/lb, large "wet" sea scallops were $14 and "dry" sea scallops were $18! Normally I'd buy the large dry (untreated) scallops because they caramelize so beautifully when I saute them, but I was going to cut these up anyway and I didn't want to bust my budget. One of the fishmongers had two Latino employees, and I asked their advice, but neither had heard of using scallops and they didn't seem to have personal experience making ceviche. Still, I wanted to use scallops. They're fresh and most come in through Cape May, NJ, about 100 miles from here. So I cruised the cookbook stall (no help) and epicurious (much better), and came up with the recipe below. The ceviche can be eaten as is (from a nice glass) or try preparing them like this in light soft tacos:

Scallop Ceviche

1/2 lb bay scallops, cut into 1/4 inch dice

1/4 c lemon juice (one large one)

1/4 c orange juice

1/3 red onion, finely sliced

1/2 red sweet bell pepper

about 1 t cayenne pepper (I was too lazy to deal with a real jalapeño)

1 tsp salt

In a glass bowl, combine juices, pepper, cayenne, salt and onion. Add scallops, toss and refrigerate for at least 30 minutes and up to 2 hours. These were pretty spicy after an hour.

Tacos

1/2 avocado, in 1/2 inch chunks

4 white corn tortillas (I'm partial to 12th Street Cantina - authentic without preservatives)

finely chopped romaine lettuce

kernels from 1 ear of corn, cooked (microwaved 3 mins.)

chopped cilantro

To make the tacos, brush olive oil on 350°F griddle and warm tortillas until golden on both sides. Off the griddle, fold each tortilla and stuff with a bit of lettuce, corn, avocado and drained scallops. Sprinkle with a little fresh cilantro.

These were great. We made 4 (two each), but we had enough scallops for at least 6. We ate them on the back porch and drank a bottle of Rogue Chipotle Ale, which was smoky and well-balanced. We recommend it with Mexican food, or maybe in the winter with split pea soup.

Product endorsement, Mojito Salad recipe

Over the years, I've often wanted to buy a watermelon but didn't simply because I knew there was no room in the refrigerator. I missed it. So I was thrilled when they started selling those seedless "personal watermelons." Shout out to the farmer who developed them! They're also pretty nutritious, packed with Vitamins A and C and less than 50 calories per cup. Here's a way to dress them up and make them part of a meal rather than dessert.

I made this salad last week on a steamy 95 degree day. It's based on a recipe I got from my friend Susan S, but I changed the proportions (and omitted the cucumber because I didn't have one on hand). It made about 3-4 servings. If you use the whole watermelon, you may want to adjust the other ingredients to taste rather than doubling.

Mojito Salad

1/3 c red onion, thinly sliced

juice of 3 limeszest of one lime

1/2 medium jicama, peeled and cut into matchsticks

1 Cucumber, peeled and seeded, chopped into 1/3" chunks

1/2 small seedless "personal" watermelon, cut into 1-inch cubes

1 lb. Strawberries, hulled and halved lengthwise

1/3 c packed fresh mint leaves, finely chopped

3 T vegetable oil (I may leave this out next time)

1-2 T honey

½ t sea salt

1 T light rum

Use a glass bowl. Slice the onion and soak it in lime juice and zest for at least an hour. Chop everything else and add to the bowl. Combine the liquids, whisk, and add to bowl and toss. This salad gets better as it sits and the jicama absorbs the flavors from the dressing. It also gives off a lot of liquid, which you can pour off if it looks too soupy.

Mustard crusted chicken

Last night I made chicken for J and she loved it. She had leftovers today for lunch and sent me an email message telling me how great it was.

I haven't tasted chicken, or any other meat, since the day I started college (quite a long time ago). When I decided to start making meat dishes for J, this posed a challenge since I'm not willing to taste anything that touches the meat, including the sauces I make from deglazing the pan, etc. So I have no sense of my own about what flavorings really work with chicken, vs. pork or beef. But the chicken had reached its "sell-by" date so I had to do something with it. It was hot and humid, and getting late, so I didn't want to wait a half hour for coals on the grill. Instead, I turned on the toaster oven and decided to bake it with a coating I'd used previously on pork loin. Turns out it works for chicken too!

• Preheat oven to 400 •F.
• With a mortar & pestle, crush 2 cloves garlic with 1/2 tsp fennel seeds and add about 2 Tbsp stone ground mustard.
• Trim the chicken breasts by cutting down the middle and removing the tenders so the two breasts are relatively smooth on both sides.
• Sprinkle both sides with salt and pepper, then coat with the mustard mixture. Do the same to the tenders.
• In a food processor or chopper, mix about 1/4 c grated parmesan with breadcrumbs made from 1 slices of whole wheat bread, and a healthy bunch of whatever fresh or dried herbs you have on hand (parsley, rosemary, thyme). Pour over the chicken and pat to make sure it sticks, covering the entire surface.
• Bake the 2 breasts for about 5 minutes or until the crumbs start to turn golden. At this point add the smaller pieces. Turn and bake until done.

Why I created this blog

I'm creating this blog mostly for me, at least for now. It's going to center on food and cooking. I'll post and critique my recipes, and record my partner J's feedback as well. Eventually I hope to make it an easy to search recipe book and reminder of favorite (and not so favorite) creations. If you, a reader, would like to comment on my recipes, I'd love to know what you think.

But food is more than a personal issue. Like many others, I struggle with many food-related issues: healthy consumption vs. over-consumption, my impact on the world's limited natural resources, food as social connection, and using food as a way to earn affection from my partner. These are rich subjects for introspection and discussion, so feel free to chime in.