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Nibbles for six

Cantonese cooks have devised this master marinade for “quick-pickling” vegetables such as carrots, cucumbers, or turnips. You can re-use the marinade by adding more vegetables.

8 slices fresh ginger, about the size of a quarter, smashed with the flat edge of a knife or cleaver

1 cup clear rice vinegar

1 cup sugar

1 ½ pounds package baby carrots

¾ pound parsnips

1. Mix together the ginger, rice vinegar, and sugar in a large bowl, stirring until the sugar dissolves.

2. Peel the parsnips and roll-cut into ½-inch sections, cutting the vegetables, on the diagonal, rolling half a turn, and cutting again. Cut the thicker section of the parsnip in half. Add the pieces to the bowls with the carrots and toss lightly to coat. Cover with plastic wrap and refrigerate for several hours, tossing occasionally or overnight for more flavor. Serve chilled. (These will keep for at least 1 week in the refrigerator.)

© Nina Simonds 2008.

Grilled Sea Scallops With Spicy Green Sauce

The green herb sauce in this dish is our spin on Moroccan charmoula, which is typically served with seafood. We love it not just because it’s delicious, but also because it’s a perfect example of how strong, aggressive flavors can match up very well with seafood, promoting the subtle flavor of the fish rather than overpowering it. To expand the concept, we enliven the large sea scallops we use here with a cumin-coriander crust.

Serves 4

2 lbs (900g) large sea scallops (about 24 scallops)
¼ cup olive oil
2 tablespoons cumin seeds
1 tablespoon ground coriander
1 tablespoon paprika
Kosher salt and freshly cracked black pepper to taste

For the sauce:
¾ cup roughly chopped fresh cilantro
¼ cup roughly chopped fresh parsley
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
3 garlic loves, peeled
1 teaspoon red pepper flakes

Build a fire in your grill. When the coals are ignited, the fire has died down, and the temperature is hot, you’re ready to cook.

Combine all of the sauce ingrediencts in a food processor or blender and puree until smooth. Transfer to a serving bowl and set aside.

Combine the scallops, olive oil, cumin, coriander, paprika, and salt and pepper in a large bowl; toss gently until the scallops are evenly coated with the other ingredients. Put the scallops on the grill over the coals and cook until just opaque through (3-4 minutes per side). To check for doneness, cut into one of the scallops to be sure it is opaque all the way through.

To serve, divide the scallops among 4 plates and drizzle with the sauce. Pass the remaining sauce on the side.

© 2008 Grill It!: Recipes, Techniques, Tools by Chris Schlesinger & John Willoughby

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My friend, Mary Risley, who owns the celebrated Tante Marie Cooking School in San Francisco accompanied me on my trip to Shanghai and loved this dish.

Here is the recipe that she tested to duplicate this Shanghai classic.

Six Servings

2 eggs
½ cup flour
1 cup milk
Virgin olive or canola oil for the pan
6 eggs
6 Tbsp. hoisin sauce
3 tsp.. hot chili paste
1 cup minced scallions
1 cup minced fresh cilantro
5 oz. plain soft foccacio, cut into strips 8 inches long and ½ inch wide and tall

To make the crepe batter, whisk or mix together in a blender the 4 eggs with the flour and milk.

To make a crepe, coat a 10-inch non-stick pan with a teaspoon of oil and place over a medium high heat. When the pan is hot, pour in enough crepe batter to make a thin circle on the bottom of the pan, swirling it all around. Let this cook a minute or two until set. Break one egg into the center of the crepe or mix the egg lightly and pour it on the surface of the pancake, spreading it evenly. Let it cook for a few minutes. Turn the crepe over so the egg is on the bottom. Mix together the hoisin sauce and the chili paste.

Spread a heaping tablespoon of the hoisin and chili paste over the surface of the crepe or pancake. Reduce the heat to very low and sprinkle the surface with the chopped scallions and cilantro. Turn off the heat. and put a piece of foccacio along one end of the crepe and roll up into a thin roll. Trim and discard any uneven ends and cut the rolled pancake into ½-inch slices. Serve warm.

Mary wants to thank Auntie Mary for teaching us this recipe.

© 2008 Mary Risley, Tante Marie Cooking School