Bobby Flay’s: Grilled Oysters w/Mango Pico de Gallo

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Although I love my oysters fresh, unadulterated, and usually of the Kumamoto, Hog Island, or New Zealand variety, I do have the occasional craving for a plump BBQ’ed oyster with all the fixin’s….after spotting this Bobby Flay recipe, the ingredient list seemed too interesting to pass by….I found the mango pico de gallo easily enjoyed by the spoonful…..

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Seared Scallops: Done Two Ways

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Scallops: when cooked properly I can’t resist these tender, sweet, plump morsels. The key is to sear them with moderately high heat, just enough to lightly brown the sides, making sure not to overcook and retain tenderness. My favorite way to present the scallops are in a luxurious beurre blanc sauce with a hint of herbs, or served on a bed of sliced brussel sprouts…..

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Lamb Chops on Cauliflower Puree

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When it comes to lamb chops leave it to the Greek. In my opinion this flavorful cut of meat is best served with a simple rub of lemon and herbs, similar to the preparation at my favorite Greek restaurant here in SF: Kokkari (mmm).  Although easy and quick to prepare (not counting marination), lamb gets filed in my ‘special occasion’ cabinet, as I’ve been keeping my cholesterol at bay. Resisting an added kick of carbs, I love serving on a delicious puree of vegetables, especially this silky cauliflower with a kick of spice……

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Spicy Chickpea Soup

Unlike most flavorful soups that require hours of laborious chopping and simmering, this recipe is basically done with a can opener in hand and a few flicks of the wrist…Despite being completely meatless, the chickpeas in this soup provide a great punch of protein as well as dietary fiber and the Indian spices pair well with these legumes, which are such a popular part of Middle Eastern cuisines/diets…in addition the pureeing of beans and addition of light coconut milk and yogurt lends a bit of richness and creaminess while still being healthy….

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Grilled Peaches w/Pecorino + Prosciutto

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Taking a cue from prehistoric ancestors, I’ve always preferred my food unprocessed and cooked over fire, thus the idea of fire+fruit was well-accepted by my taste buds. Grilling/cooking fruit caramelizes and concentrates flavors, great for not quite ripened fruit in need of some oomph, while satisfying your sweet tooth in a healthier way.  A savory/salty touch, in this case topping of pecorino and prosciutto wrap, makes it a great crowd pleaser as well…

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Zucchini Carpaccio

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A favorite go-to appetizer at my local Italian eatery, I decided to save myself from enduring a long walk to satisfy my cravings by recreating the dish at home. Oh-so-simple, quick to whip together, few ingredients, yet impressive, also appeals to the vegetarian friends…all the factors for a perfect dinner party dish!…

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