Now that we've had a real taste of winter, and found out we're rather wimpy after all, we can give ourselves over to indoor entertaining with the cold months in mind. Our menus du jour will undoubtedly reflect our goal of fixing tummy warming treats for family and friends, with a secondary goal of spending some pleasant evenings in good company.
For our first "special dinner" of this new year, we plan a toasty feast by the fire – wood or gas is fine. (And failing that, crank up the indoor space heater.) Our menu for eight includes seafood and beef and other goodies in rather simple preparations designed to please the eye and please the palate even more. Begin the festivities early so that you can linger over coffee and dessert, and perhaps even a favorite card game – something simple so you don't have to think too much.
One entertaining resolution that lingers from year to year is to invite guests who enjoy employing the skills it takes to create, and savor, good food in good company. That way, you can feel comfortable asking them to prepare one of the dishes you've planned. A savings for everybody, and one they'll undoubtedly thank you for. (Well, probably.)
This bill of fare includes a first course of scallop and shrimp cakes with a Tex-Mex mayonnaise. You can serve a warmed, citrus-y white sangria with this, or white wine with a twist of lime. Or, of course, beer.
Our main course features chili-infused lamb chops sided by rice pilaf and sauteed winter greens.
And the dessert over which to linger? Caramel nut bars with ice cream. And coffee "warmed" with the addition of a favorite liqueur, e.g. Tia Maria.
Scallop and shrimp cakes
This whole dish only takes about 45 minutes (or less), but you can prep in the morning, then sauté the cakes just before serving.
If you haven't used canned chipotle chilies in adobo sauce before, remember to be cautious with the suggested amount we use in the accompanying mayonnaise. Start with half, then add as you see fit.
1 pound sea scallops, tough muscle removed if necessary
2 large egg whites
2 tablespoons finely chopped vidalia onion
About 1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2/3 cup heavy cream
1 pound medium shrimp, peeled, deveined and chopped (1/4-inch pieces)
About 1 cup each, plain dry bread crumbs and panko crumbs
About 3/4 cup vegetable oil
Fresh lemon wedges, for serving
Green and red leaf lettuces, for "bed," for serving
Crackers, for serving, optional
1 cup mayonnaise
2 tablespoons finely chopped canned chipotle chilies in adobo sauce, plus 4 teaspoons adobo sauce (from can)
1/2 teaspoon fresh lemon juice
For the mayo, in a small bowl, stir together all ingredients. Taste for seasonings. Keep in mind that the "cakes" are rather delicately flavored, so they can take a bit of "heat" from the mayo. Cover and chill until serving time.
For the cakes, you're making 3 per person, for a total of 24 cakes, cooked in three batches:
In a food processor, puree the scallops, egg whites, onion, salt, pepper and cream. Transfer to a medium bowl. Stir in shrimp. Chill, covered, for 15 minutes. (If making mixture ahead, let stand at room temperature about 10 minutes before cooking.)
Combine bread crumbs and panko crumbs on a large piece of wax paper. Drop 8 (2 tablespoons each) mounds of scallop/shrimp mixture onto crumb mixture. Gently coat mounds, then shape into 3-inch "cakes." Set aside on a plain piece of wax paper. Repeat twice more with remaining scallop mixture and crumbs.
Heat oven to 250 degrees. In a large non-stick skillet over medium-high, heat half of the oil until hot but not smoking. Add eight cakes at a time to skillet, and fry, turning once, until golden and firm to the touch, about 4 minutes total. Remove to a paper towel-lined baking sheet and place in oven to keep warm. Repeat two more times, frying eight cakes at a time. Add more oil to skillet, if needed. Keep warm until ready to serve.
To serve, line a large platter or eight individual small plates with lettuce. Arrange three seafood cakes on each lettuce bed. Dollop each with a bit of Tex-Mex mayo (and pass the rest on the side). Add a lemon wedge or two to each plate. Makes eight servings of three seafood cakes each.
Spice rubbed lamb chops
You'll want to visit your favorite butcher for this dish; he or she can prepare the lamb for cooking. As to the make-ahead suggestion, you can brown the chops ahead of time (keep at room temperature), then finish them in the oven just before serving.
P.S.: We love those "jumbo" zip-top plastic bags; great for traveling. And for large marinating projects like this.
For the side dishes, prepare a pilaf from a package or a favorite cookbook. For the greens, remove and discard stems and center ribs from 1 large bunch mustard greens; cut leaves in half. Trim the stems from 8 ounces baby spinach. Mince 4 large cloves garlic, then add 1/2 teaspoon salt, and, using a fork (and a small plate) mash together garlic and salt to form a paste.
Heat about 1/3 cup olive oil in a 5-quart pot on medium-high heat. Quickly saute garlic paste just until fragrant. Add half the mustard greens and toss with tongs to coat with oil. Add remaining mustard greens as first ones wilt. Add 1/2 cup water, cover and cook, stirring occasionally, about 5 minutes. Uncover, add spinach and cook a bit longer, until most of the liquid has evaporated. Taste for salt and pepper. When serving, offer some of your best balsamic vinegar to sprinkle on.
3/4 cup fresh lemon juice
3 tablespoons minced garlic
16 boneless lamb loin chops (each 1-inch thick, tied by your butcher) or use shoulder chops
1/2 cup coriander seeds (buy some new ones)
2 teaspoons dried hot red pepper flakes
About 1/2 cup olive oil
Fresh mint sprigs, for serving
Place lemon juice and garlic in a large, zip-top plastic bag. Add lamb chops and manipulate to get some lemon juice and garlic onto each chop. Marinate 30 minutes, moving chops around in bag about every 10 minutes.
Using a mortar and pestle or electric coffee grinder, grind coriander and red pepper flakes, then place on a large piece of wax paper. After chops have marinated, pat them dry, then dip each chop into the spice mixture to lightly coat.
Heat oven to 450 degrees.
In a large, non-stick skillet, over medium high, heat about half the oil until hot but not smoking. Brown chops, 6 at a time (for a total of 3 batches), until browned on all sides. Transfer chops to a large, shallow baking pan, then repeat browning remaining chops, 6 at a time, adding more oil if needed.
When all chops are browned, roast in center of oven to finish. Roast 10 minutes, for medium rare. Remove string before serving. Arrange on a warmed platter; drizzle any pan juices over chops. Garnish with mint sprigs.
Caramel pecan bars
As suggested, serve these with a favorite ice cream or frozen yogurt. And/or try whipped cream and hot chocolate sauce. Add a liqueur or some dark rum to the cinnamon-scented coffee you're going to brew.
These bars can be made up to 2 days ahead. Keep covered, at room temperature. (You'll probably have to hide them from your family.)
P.S.: One batch should satisfy 8 people quite nicely, especially if you add the other "stuff" we mentioned.
1 stick unsalted butter, softened
1 and 1/4 cups packed dark brown sugar
4 and 1/2 teaspoons pure vanilla extract, divided
2 large eggs
1 and 1/4 cups flour
1/2 teaspoon each, salt and (fresh) baking powder
1/2 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
1/3 cup heavy cream
2 and 1/4 cups pecans, toasted, coarsely chopped
For the bars, heat oven to 350 degrees. Butter and flour a 13x9x2-inch baking pan, knocking out excess flour.
In a large bowl, with electric mixer, beat together butter and brown sugar until light and fluffy. Beat in 3 teaspoons of the vanilla. Beat in eggs. Sift in flour with salt and baking powder and beat until just blended.
Spoon into prepared baking pan, spreading evenly. Bake in middle of oven for 20 to 30 minutes, until mixture pulls slightly away from sides of pan and a toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
For the caramel-pecan topping, in a heavy, medium-size saucepan, over medium heat, bring granulated sugar, corn syrup, pinch of salt and water to a boil, stirring constantly until sugar melts. Continue to boil mixture, without stirring, until it turns a golden caramel color. Remove from heat and carefully add cream and remaining vanilla (mixture will bubble and steam).
Return pan to medium heat and cook, stirring, until smooth. Stir in toasted pecans and immediately pour over baked bars in pan. Immediately spread evenly. Cool mixture in pan, on rack, before cutting into 8 (or 16) bars.Copyright © 2014, Los Angeles Times