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Recipes that include mayonnaise

Winter Feta Dip and Pear Crudite

Wednesday, February 4, 2009

The concept of crudite and dip is an old classic. It’s irresistible for parties because it’s easy, you can make it ahead, and some call it healthy. For a new twist, try my version. I happen to think the flavor of the dip pairs (pun-intended) well with pears, but of course it will still be great with a more classic crudite, like carrots, celery, and bell peppers. Of course, you could dip chips too.

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Bacon-Wrapped Scallops

Monday, January 26, 2009

It’s not uncommon to find Bacon-Wrapped Scallops on menus. It’s a fairly simple dish, comprised of two ingredients that lots of people love. We made the dish for family and added yet another ingredient that I love — mayo!

Seared Scallop

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Spinach Artichoke Spread

Wednesday, December 31, 2008

We just came back from Maryland and our fridge is pretty empty. What could we make for lunch for Lon’s family? Lon picked up some chicken but I wanted some simple sides, and using just what we had at home, we got this great Spinach Artichoke Spread. This variation feels much lighter than the standard because there’s more vegetable than usual, but I’m not saying it’s healthy. There’s still tons of cream cheese and mayo.

If you’re still fumbling around for some last minute additions to your New Year’s party menu, this would be a great addition.

Baked Spinach Artichoke Dip

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Quail Egg and Bacon Salad with Creamy Curry Dressing

Friday, December 5, 2008

I saw these quail eggs at the Chinese supermarket and they were so cute, I couldn’t resist. You can treat them similarly to chicken eggs. Just adjust cooking time because they’re much smaller. To hard-boil the quail eggs (without getting the green tinge), dunk them in boiling water for 3 minutes, rinse with cold water, then peel.

quail eggs

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Thanksgiving 2008 Series: Cranberry Cabbage Slaw

Monday, November 17, 2008

Some people love Cole Slaw and some people hate it. I used to hate it as a kid because the ones I had tried were overly dressed and soggy, like cabbage sitting in mayo soup. I didn’t have a good one till some time during college but now I’m a fan, well sometimes. If your family like slaws, this one has a Thanksgiving touch to them, dried cranberries. It’s easy to make. You can (well, have to) make ahead, and it’s an easy dish to pack and bring to someone else’s home. Enjoy!

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Conch Fritters

Sunday, October 26, 2008

Back in college, I went to the Bahamas with my girlfriends for spring break. Everywhere you go, they serve conch fritters. As much as I loved them in the beginning, I couldn’t look at another conch fritter by the 3rd day. You don’t see conch fritters much in NY (I probably never have), so I was ready for conch fritters again. I looked up several recipes but I didn’t have the standard ingredients so we improved a bit and ended up with non-traditional but very good conch fritters. How bad can any deep fried batter be, right?

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Tuna Sliders

Monday, August 4, 2008

A long time ago, Angie and I had lunch at Perry Street and the only memorable dish was a Blue Fin Tuna Burger. I’ve been wanting to recreate it, or at least a simplified version of it. It took me more than 8 months but it was worth the wait.

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A Versatile Sauce for Fish

Sunday, August 26, 2007

We went to Chatham Square Restaurant Chatham Square Restaurantfor Dim Sum today. It was average for Chinatown Dim Sum, which has declined in the last few years. Dim Sum in Flushing is better. The good thing about any meal in Chinatown is that you get to do some great shopping afterwards. We picked up a 1 1/2 pound swordfish steak, along with lots of other goodies.

We grilled the swordfish steak (6 min on one side, 3-4 min on the other, here is a close-up) and I made a sauce that really impressed Lon. If you don’t like Swordfish, the sauce could easily be served on salmon, a fried fish (like Skate, Tilapia, Catfish, any…), or even Sea Scallops. It’s easy too! Just mix all of these ingredients together and spoon on top of fish.

This makes enough for 4 servings:

  • 1/2 lemon, zest and juice
  • 1 clove garlic, minced
  • 2 teaspoons capers
  • 1 teaspoon cumin
  • 2 tablespoons mayonnaise
  • 1 teaspoon whole grain mustard
  • 1 teaspoon olive oil
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