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What's cooking on new years eve

Easy recipes to end 2018 or start your 2019

By Ken Washington - December 27, 2018


Well, it's time to say goodbye to 2018. I hope that you have some good memories of this year. I hope that your 2019 will be an even better year. In saying that I'd like to end the old year with two great recipes or start the new one with two great recipes easy and fun to make with family or friends. So please enjoy live long & prosper.

Simple crab cakes with Remoulade & Arugula salad

 Remoulade sauce
  • 1 medium onion, halved and thinly sliced
  • 1 tablespoon canola oil
  • Kosher salt
  • 3/4 cup mayonnaise
  • 1 tablespoon white wine vinegar
  • 1 1/2 tablespoons minced chives
  • 1 tablespoon minced shallot
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon cayenne
  • Season with Smoked sea salt
Directions
Step 1    Make the remoulade
Preheat the broiler. On a large rimmed baking sheet, toss the onion with the oil and season with kosher salt. Broil 8 inches from the heat for about 8 minutes, stirring occasionally, until the onion is softened and charred in spots. Let cool, then finely chop. In a medium bowl, whisk the onion with the mayonnaise, vinegar, chives, shallot, chili powder, and cayenne. Season with smoked sea salt.

Should you choose to up your game plan try this recipe.
Seared scallop with brown butter & lemon
Ingredients 
  • 3 lemons
  • A small handful of chives
  • 12 large dry sea scallops
  • Kosher salt, freshly ground pepper
  • Extra-virgin olive oil or vegetable oil
  • 3 tablespoons unsalted butter, cut into pieces
  • 2 teaspoons drained capers

Directions

  • Cut 2 lemons in half and squeeze juice into a measuring glass or small bowl; you should have ¼ cup juice. Set aside. Using a paring knife, cut ends off a remaining lemon to expose flesh. Upend lemon on a cut end and remove peel and white pits from lemons; discard. Cut between membranes to release segments into a bowl with juice; squeeze lemon dry to get any last drops of juice. Fish out any seeds; set aside. Thinly slice chives and place in a small bowl; set aside.
  • Pull side muscle off scallops, if needed; pat dry. Season lightly on both sides with salt and pepper. Heat a large skillet, preferably stainless steel, over medium-high. Pour in oil to lightly coat surface (2–3 Tbsp.); heat until it simmer & you see first wisps of smoke. Swiftly place scallops into a skillet, flat side down, and cook without touching, tossing, or fussing until underside is deep golden brown, 3–4 minutes. Use a thin spatula or tongs to gently turn over; if they resist, cook another 30 seconds and try again. Cook on the second side until flesh at top and bottom looks opaque but there is still a faintly translucent strip in the middle, 1–2 minutes, depending on size. Transfer scallops to a plate.
  • Pour off any oil in a skillet and set over medium heat. Add butter and cook, swirling, until butter foams, then browns, about 2 minutes. Add reserved lemon juice and segments; energetically stir and swirl pan to emulsify the sauce. Mix in capers and reserved chives and spoon pan sauce around and over scallops.
What to drink? Chardonnay, Sauvignon or Risotto wine  
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Call for sea scallop special.