3 tablespoons rice vinegar
3 tablespoons lemongrass, finely chopped
1 teaspoon ginger, minced
1-2 Thai peppers, finely chopped
1 teaspoon soy sauce
1 teaspoon sesame oil
6-8 large sea scallops
2 tablespoons canola oil

Mix together rice vinegar, lemongrass, ginger, Thai peppers, soy sauce and sesame oil in a shallow plate or bowl. Take the sea scallops and remove the tiny side muscle. Place the sea scallops in the marinade for 2 minutes on each side.

Heat the canola oil over medium-high heat in a medium-sized skillet. When the oil is hot, place the scallops in the pan, searing on both sides 2-3 minutes until a crust forms. Be sure to watch for the crust as you may need an extra minute more depending on the heat of your burner and type of pan you’re using.

Remove the seared scallops from the pan and set aside, tented with a bit of foil to keep them warm. Add the marinade to the pan to deglaze it. Continue to cook the marinade over medium heat, stirring frequently, to reduce about 5-7 minutes until the amount has decreased by half. Drizzle the sauce over the scallops and serve with rice and sautéed vegetables.


Makes 2-3 servings.

2 tablespoons olive oil
1/2 yellow onion, diced
3 chiles, chopped (seeds can be removed for less hot filling)
1 tablespoon paprika
1 teaspoon cumin
1 tablespoon honey
1 1/2 cups cooked chicken, shredded
1/2 cup sliced green olives
2 hard boiled eggs, chopped
1 tablespoon water
salt and pepper to taste

Heat olive oil over medium heat. Add in onions, chilies, paprika, cumin and honey. Sauté for 10 minutes until onions become translucent. Add in chicken, olives, eggs, water and salt and pepper to taste. Remove from heat and allow to sit for 30 minutes before adding to empanada dough circles.

Fill empanada dough with 2-3 tablespoons of mixture for small and 1/4 cup mixture for large empanadas. Note: Leftover filling makes wonderful quesadillas tomorrow.


Makes filling for 16-20 small or 10 large empanadas.

3 cups unbleached flour
1/4 teaspoon salt
1 1/2 sticks butter
1 whole egg
5 tablespoons ice cold water
1 egg yolk

Add flour and salt to food processor fitted with dough blade. Pulse once or twice to combine. Add in butter, egg and water. Pulse until crumbly. Pat together into a ball and wrap in parchment or plastic wrap. Let rest in the refrigerator for 30 minutes or so.

Roll out dough and cut out circles for empanadas and pies or desired size. Fill with desired filling. Fold in half and pinch at seams. Roll seams in and press with fork to seal. Beat egg yolk and brush over tops of empanadas. Bake at 400º F for 20-25 minutes until golden brown.


Makes 20 small or 10 large empanadas.

3 cups strained/Greek-style whole-milk yogurt
3/4 cup sugar
1 tablespoon lemon juice
2 tablespoons grated lemon rind

Mix together yogurt, sugar, lemon juice and lemon rind. Refrigerate for at least one hour. Freeze in an ice cream maker according to the manufacturer’s directions.

Makes approx. (6) 1/2-cup servings.

Greek Seasoning:
2 teaspoons salt
2 teaspoons dried oregano
1 1/2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon cornstarch
1 teaspoon pepper
1 teaspoon dried parsley flakes
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Mix together and store in the freezer until ready to use.


Chicken Gyros:
2-3 chicken breasts
1/4 cup Greek seasoning (above)
1 cup tzatziki
fresh oregano
fresh parsley
1/2 white onion, thinly sliced
3 plum tomatoes, thinly sliced
6-8 pitas

Rub chicken breasts with seasoning and grill, 5-7 minutes on each side until juices run clear. Remove from grill and allow to rest for 5 minutes before slicing. Finely chop a tablespoon or two of the fresh herbs and sprinkle over the onions and tomatoes. Slice and serve on pitas with tzatziki, tomato slices and onion.


Makes 6-8 gyro sandwiches.

1 1/3 cups barley, cooked
1 1/3 cups garbanzo beans, cooked
1 1/3 cups white beans, cooked
3 bell peppers of various colors (orange, yellow, red), chopped
1 cup sun-dried tomatoes
1/2 cup packed fresh basil leaves
1/4 cup packed fresh parsley
4 cloves garlic, peeled
1/4 cup white wine vinegar
1/2 lemon, juiced
salt and pepper to taste

Mix together barley, garbanzo beans, white beans and chopped peppers. In a food processor place the sun-dried tomatoes, basil, parsley, garlic and olive oil. Pulse until it it turns to a chunky paste. You should still be able to see the different colors from green herbs to the red tomatoes.

Add the pesto to the beans, barley and peppers along with the white vinegar and the lemon juice. Stir to combine. Season with salt and pepper as desired.


Makes 6-8 servings.

Olive oil
½ onion, thinly sliced
5-6 radishes, julienned
1 pound leftover steak or tenderloin, thinly sliced
1 loaf French bread or 2-3 rolls
Butter
4 ounces cheddar cheese

Heat a griddle over medium-high heat, around 375º F. Spread a small amount of olive oil over your griddle to prevent sticking and add the onions and radishes. Thinly slice steak and add to griddle as well. Halve your loaf of bread or rolls and butter both sides, then add them to the griddle.

When vegetables are translucent and tender and steak is heated through place cheese slices over steak. Top with the vegetables and allow to sit for one minute. Move the meat using a large spatula to the toasted bun. Cut in half and enjoy.

Makes 3 servings.