Warm Scallop Salad with Prosciutto Chips

This recipe comes from the May 2004 issue of Bon Appetit, via epicurious (my favorite recipe site). It is totally amazing. This is the version I made, which makes a single serving of a meal-sized salad. Besides tasting wonderful, this is very quick and very easy.

Ingredients:

• 2 paper-thin slices prosciutto
• 2 tbsp. olive oil, divided
• mixed baby greens
• approx. 8 fresh basil leaves, thinly sliced (don't use dried, these must be fresh)
• 1/4 lb. bay scallops
• all-purpose flour
• 1 tbsp. fresh lemon juice
• 1/2 tsp. grated lemon peel
• salt and pepper to taste

Directions:
Pour 1 tbsp. of olive oil into a nonstick skillet. Add prosciutto and cook until bottom is slightly browned, about 3 minutes. Turn prosciutto over and cook until bottom is browned, flattening with spatula, about 1 minute longer. Using tongs, transfer prosciutto to paper towels to crisp. Reserve skillet.
Sprinkle scallops with salt and pepper; dust lightly with flour. Heat remaining oil in reserved skillet over medium-high heat. Add scallops and cook until lightly browned and just opaque in center, about 3-4 minutes. Transfer to plate, reserving cooking oil in skillet. Add lemon juice and lemon peel to drippings in skillet. Bring to boil, scraping up any browned bits.
Place salad greens and basil in serving bowl. Pour pan juices evenly over greens; top with scallops. Garnish with prosciutto chips and serve.

Cacio e pepe, ramen-style.

This recipe comes from the very first issue of Lucky Peach magazine - which I just picked up a couple days ago, and is truthfully wonderful. (As my luck would have it, this edition is devoted to ramen.) Dave Chang, one of the editors, puts forth this dish as "an insult to traditional Italian cooking, I'm sure, but it's the apogee of dorm-room cooking, another way to stretch that dollar." I would call it cute hybrid monster baby ramen that wants to be mafia when it grows up.
This is not the most attractive dish you will ever make - but it is quite tasty and very simple. I may have a slight bias based on how much I love the combination of pecorino and fresh pepper, though.

Makes 2 servings.

Ingredients:

• 2 cups water
• 3 tbsp. butter
• 1 tbsp. olive oil
• 2 cups grated pecorino Romano
• freshly ground black pepper (to taste)
• 2 packages instant ramen, seasoning packets discarded

Directions:
Combine water, butter, oil, and "a healthy dose" of fresh black pepper in a saucepan over medium heat. Bring it all to a boil. Stir. Reduce heat so the mixture simmers quickly and steadily. Stir in the cheese, then immediately add the noodle bricks and keep stirring so the cheese doesn't clump up.
Once the noodles start separating, stir them constantly. If it looks like there is way more liquid than the noodles will absorb, pour some out. After 3 or 4 minutes, the noodles should be loose and rehydrated. Most of the liquid should be gone.
Split the noodles between two serving bowls. Grind more black pepper over each, and more cheese if desired.

Chang notes - and I'll back it up - that this should be eaten quickly. After awhile the lovely goopy cheese sauce thickens up so much that it turns the ramen into a sticky brick.

Slow-baked Salmon with Lemon and Thyme

This is very good, and very easy. I got the original recipe from the May 2011 issue of Bon Appetit - I've amended it here to serve 1. Because I don't like to share. 

Technique: Slow-baking Salmon
Baking the salmon longer at a lower temperature melts the layers of fat in the fish much more slowly, resulting in an extra moist, extra tender fillet.

Ingredients:

• 1 tbsp. olive oil, divided
• 1 salmon fillet, skin on
• 1 tsp. chopped fresh thyme
• lemon zest (from about a 1/4 a lemon)
• salt (preferably pink) and fresh ground black pepper, to taste
• lemon wedges (for serving)

Directions:
Preheat oven to 275. Line a rimmed baking sheet with aluminum foil (for easy cleanup). Brush with 1/2 tbsp. of oil. Place salmon fillet, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillet. Season with salt and pepper to taste. Let stand 10 minutes to allow flavors to meld.
Bake until salmon is just opaque in center, 15-18 minutes. Serve with lemon wedges.

Tomato/Cucumber Salad

Guess what's in season in Alabama right now? That's right. Tomatoes and cucumbers. These two go together like peanut butter and chocolate - only a billion times better for you. This is an extra-easy, summery side dish, and I happen to be eating it for lunch.

Makes two servings.

Ingredients:

• 1 large cucumber
• 2 medium tomatoes (I like the "on the vine" variety from the grocery, but homegrown is the absolute best)
• 3 tbsp. italian dressing (I use Kraft)
• cracked black pepper to taste

Directions:
Chop or slice the cucumber and tomatoes into desired portions. I like them sliced and quartered as shown above, so that they're more bite-sized. My mother prefers to leave them in whole slices.
Place in bowl. Crack a little pepper over them. Toss gently with dressing.
It's recommended to prepare this salad a little ahead, and let the veggies marinate in the fridge for at least half an hour.
This will keep in an airtight container, refrigerated, for at least a week.

Carbonara for One

If you're counting calories, this is probably not what you're looking for. But the delicious...ess...ness...and the ease should make you forget that you're counting calories. If you have a salad with it they don't count anymore, right?

...right?

Serves 1

Ingredients:

• 2 oz. pancetta, cut about the thickness of a piece of bacon
• 1 egg
• about 4 tbsp. grated pecorino romano cheese
• about 1/2 tsp. freshly ground black pepper
• 1 tbsp salt
• 4 oz. uncooked pasta (spaghetti is traditional)
• 2 tsp. unsalted butter
• 2 tsp. olive oil

Directions:
Cut the pancetta into 1/4-in. wide strips. In a bowl, whisk together the egg, cheese, and pepper. If possible, keep the bowl near the stove or atop a warming shelf.
Bring a large pot of water to a boil. Drop in the salt and the pasta. Stir well. Cook according to package directions.
When there's about 5 minutes left on the pasta, melt the butter and olive oil in a saute pan over medium heat. Add the pancetta and cook, stirring occasionally, until slightly crisp.
When the pasta is al dente, drain and put into a serving bowl. Immediately toss with the egg mixture and the pancetta and most of its drippings. The heat of the pasta should render the sauce thick and creamy. Add additional cheese and pepper, if desired. Eat while hot.
This pasta does not reheat, so make just enough.

"I've Got a Fever, and the Only Cure is This Soup"

Code name: Cowbell.

This is what I make when I'm sick (like I am right now >_<). The ingredients are all designed to help your body fight off illness. Well, except the noodles. I just like noodles. Yes, there is a lot of garlic in this soup. But you're not going to be making out with anyone when you're sick, are you? (Are you?  @.@ You shouldn't.)

It's delicious enough that it's well worth making when you're not under the weather, as well.

You can add other veggies to this base soup if you like - this is just the version I prefer.

Serves 4. (Makes about 6 cups)


Ingredients:

• 2 cans chicken broth
• 1 cooked chicken breast, chopped
• 1 can (14 1/2 oz.) diced tomatoes - or 2 roma tomatoes, diced
• 3 large garlic cloves, minced
• 1 medium carrot, peeled and grated
• one 1 inch (1/2 oz) piece of fresh ginger, peeled, and julienned
• one handful uncooked egg noodles
• 1/4 cup orange juice
• 1 tbsp fresh lime juice
• 1/8 to 1/2 tsp Tabasco sauce, to taste
• 1/2 tsp salt, or more to taste
• 2 tsp sugar (optional)

Directions:
In a large saucepan, combine the chicken broth, chopped chicken, tomatoes with juice, chopped garlic, carrot, and ginger over medium high heat and simmer for 10 minutes.
Stir in the egg noodles, orange juice, lime juice, and Tabasco, beginning with 1/8 tsp and adding more to taste. (I like a good 1/2 tsp.) Cover and let steep for 30 minutes. Taste and adjust the seasoning with the salt, sugar, and Tabasco.

Balsamic Skirt Steak

Skirt steak is also sometimes known as fajita steak. It's really marbled and the flavor goes perfect with this marinade. I like having this with sweet potato fries and a green salad.

Serves 2 - 4 (depending on sides)

Ingredients:
skirt steak, about 1 lb, cut into individual sized portions
2 tbsp. olive oil
1 1/2 tbsp balsamic vinegar
cracked black pepper, to taste


Directions:
Place the skirt steak and marinade ingredients in a large ziploc bag. Seal. Leave out at room temperature for 1 - 2 hours, or at least six hours refrigerated.

For grilling:
Preheat the grill. Sear 3 minutes on each side for medium doneness. Let sit for 5 min before slicing.

For broiling:
Preheat the broiler. Line a cookie sheet with tinfoil for easy cleanup. Broil 5 min on each side for medium doneness. Let sit 5 min before slicing.