cwc nbc5 august 2002

Jicama & Orange Pico de Gallo

Crispy jicama and cool oranges round out this delightful, refreshing Mexican side dish salad.

Serves 4

1/2 small jicama, peeled and diced

1 orange, peeled, seeded and diced

2 sprigs cilantro, finely chopped

1 tablespoon lime juice

pinch of salt

pinch of cayenne pepper

Combine all ingredients in a large bowl, mixing well. Serve chilled.

It’s back-to-school time! These delicious cookie/biscuit-like treats are perfect for an after-school snack, or tuck in a lunch box for a tasty surprise. Moms and dads also enjoy these with coffee or tea.

Preheat oven to 375° F. Combine flour, sugar, baking powder, baking soda, and salt in a medium bowl. Using a pastry blender, cut in the butter until the mixture is crumbly. In a separate bowl (or 1 cup liquid measuring cup), combine orange zest, orange juice, egg, and poppy seeds. Add this mixture to the flour mixture and stir until just combined. Divide dough in half and place both halves on a lightly greased baking sheet. Using floured hands, pat out each dough half into a 6-inch circle. Using a sharp knife, cut each circle into 8 wedges (without separating). Bake for 18 to 20 minutes, or until lightly browned. Serve with coffee, milk, or tea.

Succulent beef and vegetable kabobs are fun to make and really sizzle on the grill! Perfect for the busy cook—you can marinate the meat and vegetables several hours in advance, so all you have to do is involve your family in assembling the kabobs, then throw them on the grill!

In a large self-sealing bag, combine vegetable oil, red wine vinegar, 2 cloves garlic, and coriander seeds (and salt and pepper to taste, if desired). Add beef sirloin cubes, close bag, and gently shake the bag to coat meat with marinade. Refrigerate for at least 30 minutes, or up to 12 hours. In a separate large self-sealing bag, combine white wine vinegar, olive oil, Dijon mustard, and 2 cloves garlic (and salt and pepper to taste, if desired). Add bell peppers, onions, mushrooms, zucchini and yellow squash, close bag, and gently shake the bag to coat vegetables with marinade. Refrigerate for 30 minutes or up to 12 hours. Preheat grill to medium-high. Thread meat and vegetables on separate 8-inch skewers—this will help to better monitor the cooking time of the meat versus the cooking time of the vegetables. Grill kabobs about 3 inches from the source of heat, turning every two minutes on all sides, until the desired doneness is reached.

To parboil onions (so they will cook consistently with the other vegetables), simmer the onions in boiling water to cover for 5 minutes. Drain and cool.

Pan-Seared Sea Scallops

Serves 4; about 3 to 4 sea scallops per serving

When it comes to cooking seafood, sometimes the easiest method is simply the best. Texas-sized sea scallops are coated with crispy, Japanese-style bread crumbs, known as panko. They are quickly pan-seared, then finished in the oven---worth every succulent bite!

1/2 cup flour

2 eggs

1 teaspoon lemon zest

1/2 teaspoon dried dill

1/4 teaspoon freshly ground black pepper

1/2 cup panko bread crumbs

1 pound sea scallops

1 tablespoon olive oil

Measure flour into a shallow bowl (or spread on one side of a rimmed tray or cutting board). In a small bowl, whisk together eggs, lemon zest, dill, and black pepper, until combined. Place panko bread crumbs in a shallow bowl (or the other side of the rimmed tray with the flour). Dip the flat sides of a scallop, first into the flour, then in the egg mixture, and finally in the panko. Repeat with remaining scallops. Reserve coated scallops on a tray (you can cover and refrigerate scallops up to 4 hours at this point). Preheat oven to 400° F. Heat a large nonstick skillet on medium-high. Add oil, swirling to coat bottom of pan. Cook scallops, 1 to 2 minutes on each side, until lightly browned. Place scallops in a nonstick shallow baking dish and bake, uncovered, for 5 to 7 minutes, or until just cooked through the center. Do not overcook or they will be rubbery. Serve with pasta (or noodles) and vegetables on the side.

Notes:

In the scallop family (a bivalve mollusk), there are two basic types: bay scallops and sea scallops. Bay scallops are smaller and very tender with succulent sweet flavor. Sea scallops are larger (about 1 1/2 inches wide), and while the meat is sweet and moist, the texture tends to be more chewy, so care must be taken not to overcook them. When purchasing scallops, they should smell sweet (not fishy) and look moist (not dried out).

Panko bread crumbs are traditionally used in Japanese cooking for dishes such as tonkatsu (breaded pork cutlets). Panko resembles coarse flakes of dried white bread, however, the texture offers a delicate, light crunch. It can be used to coat foods for pan-frying, such as crab cakes, shrimp, and chicken. Find panko in Asian grocery stores, or specialty stores, such as Central Market or Whole Foods. You may wish to inquire with your local grocery store to see if they can order it for you. Regular dried bread crumbs can substitute for panko bread crumbs.

As summer winds down, and Labor Day approaches, celebrate some favorite summertime tastes. This gourmet salt-tasting session also helps to demystify the varieties of salt that are available now.

1. Fresh corn-on-the cob (grilled or steamed): rub with lime wedge, a sprinkle of chili powder and a dash of salt.

3. Simple salad of fresh heirloom tomatoes, mozzarella cheese, and fresh basil with a drizzle of olive oil, balsamic vinegar and a light sprinkle of salt.

Table salt is a fine-grained refined salt with additives that make it free-flowing. It is mainly used in cooking and as a table condiment. Most of today’s salt is mined and comes from large deposits left by dried salt lakes throughout the world. Iodized salt is table salt with added iodine (sodium iodide)---particularly important in areas that lack natural iodine; an important preventative for hypothyroidism.

Sea salt comes from evaporated sea water and contains very small amounts of minerals such as magnesium and calcium. Many cooks prefer sea salt, as they feel it has a cleaner, saltier flavor compared to table salt. Coarse grains can be ground to a finer texture by using a salt-grinder, or simply purchase a finer grain sea salt.

French sea salt (sel marin) comes from sea water that is pooled into basins and then evaporated. Unlike American sea salts, it is unrefined and retains more of the minerals that naturally occur in sea water. There are several varieties. Gray salt (sel gris), gets its color from the clay lining the basins. La fleur de sel (the flower of the salt) is whiter but has a similar flavor. Many cooks feel that the flavor is softer and fresher.

Kosher salt was developed for the preparation of kosher meats. The grains are coarse and somewhat flaky and are perfect for making a salt crust on meat or fish, sprinkling a small amount on salad for texture and flavor, or for lightly coating the rim of a margarita glass. Kosher salt does not contain iodine and has a mild salty flavor.

Maldon sea salt (pure flaky crystals) is a sea salt that is processed into flaky crystals of salt. For more information, visit www.maldonsalt.co.uk

For more information on varieties of salt, visit the following reference and source websites:

www.napastyle.com (or call toll free 1-866-776-6272 for Gray Salt and other products)

Reference: Food Lover’s Companion, Sharon Tyler Herbst, 2001 Barron’s Educational Series, Inc.

Moderation is key: The American Heart Association recommends that all-healthy Americans over the age of two consume no more than 2,400 miligrams of sodium per day. For more information about The American Heart Association dietary guidelines, visit www.americanheart.org