Month: December 2011

Seared Alaska Scallops with Jalapeno Cream Sauce

Hello Everyone, This is my first non-vegetarian blog post and I hope you all enjoy it. I am a huge fan of Rick Bayless an award-winning chef and cookbook author. He is also the  founder of the Frontera Farmer Foundation, an organization that supports small local farmers. Rick Bayless has changed the image of Mexican food in America. In his restaurants he believes in using organic local produce and I think he has added an elegant healthy twist to mexican cuisine. I have not been to his restaurants in Chicago but I have eaten at Red O in Los Angeles many times, and it is delicious. Last night I made one of Rick’s Dishes, Seared scallops with jalapeno cream sauce. Here is the recipe. 16 lg. Alaska Scallops, 20/30 count (about 1-1/4 lbs.), tough opaque “foot” on side of each scallop pulled off 2 T. fresh lime juice About 1/4 t. salt, plus more for sprinkling on the scallops Black pepper, freshly ground, as needed 1-1/2 T. olive oil 1-1/2 c. roasted Jalapeño-Cilantro Salsa (recipe on page 35) 1/2 …

Farm to Table Lifestyle

In 1998 I became a vegetarian, In 2010 I became a vegan, and in 2012 I will be an Omnivore. Sorry to all my vegan fans, but I believe the “Farm to table” lifestyle is the way to live. Eat clean, fresh, organic and everything in moderation. I honestly have been thinking about this change for about 3 months. It all stared when I looked at the ingredients in my tub of tofutti cream cheese and there were 12 ingredients (some I had never heard of) and then I looked at the container of organic “real” cream cheese and there were 2 ingredients, so I thought to myself “What’s really better?” You can be a vegetarian and still eat a ton of processed foods. I am inspired by chefs like Alice Waters who believe in Good, Clean food & shopping at local farms that are dedicated to sustainable agriculture. I want a kitchen filled with fresh pure ingredients. I will still eat a ton of vegetarian meals but I am adding in fish & organic …