Crispy Seasoned Oven Fries Recipe at Epicurious.com. Scallops with Spice Oil Recipe at Epicurious.com. Photo by Romulo Yanes yield Makes 2 servings active time 20 minutes total time 20 minutes Blooming spices, or gently frying them in oil, is a quick way to deepen their flavor.
Spice oil: 1 teaspoon cumin seeds 1 teaspoon paprika 1/4 teaspoon crushed red pepper flakes 6 black peppercorns plus freshly ground for seasoning 1/2 teaspoon kosher salt plus more 1/4 cup olive oil 2 garlic cloves, minced 1 teaspoon finely grated lemon zest 1 tablespoon (or more) fresh lemon juice Scallops: 1 1/2 tablespoons grapeseed or vegetable oil 8 large or 12 medium sea scallops, side muscle removed Kosher salt and freshly ground black pepper 2 cups mixed cilantro and flat-leaf parsley with tender stems Olive oil (for drizzling) 1 tablespoon fresh lemon juice Preparation For spice oil: Grind first 4 ingredients and 1/2 teaspoon salt to a fine powder in spice mill. For scallops: Heat grapeseed oil in a large heavy skillet over high heat until oil begins to smoke.
Cucumber and Avocado Salad Recipe at Epicurious.com. Photo by Romulo Yanes yield Makes 6 servings active time 15 minutes total time 50 minutes Sprinkle salt and sugar on produce like cucumbers, tomatoes, or berries (hold the salt!)
; let stand for 20-40 minutes. Preparation Combine cilantro sprigs, ginger, garlic, and chiles in a resealable plastic freezer bag; seal. Add cucumbers, 1 teaspoon salt, and sugar. Empty contents of bag into bowl; turn bag inside out and scrape out any small bits. Divide avocado among plates; spoon salad over. Per serving: 190 calories, 15 g fat, 8 g fiber Nutritional analysis provided by Bon Appétit. Cantaloupe-Basil Agua Fresca Recipe at Epicurious.com. Photo by Maren Caruso Preparation Working in batches, purée cantaloupe in a blender until smooth.
Set a fine-mesh sieve over a large bowl; line sieve with cheesecloth. Strain purée into bowl; gather cheesecloth into a bundle and squeeze any remaining juice into bowl. Repeat process with fresh cheesecloth, straining into a large pitcher (you should have about 5 cups juice). Add lemon juice, basil, and 2 cups cold water to pitcher. Calories73 Carbohydrates18 g (6%) Fat0 g (1%) Protein2 g (4%) Saturated Fat0 g (1%) Sodium32 mg (1%) Polyunsaturated Fat0 g Fiber2 g (8%) Monounsaturated Fat0 g Cholesterol0 Reviews write your own review Can you believe no one has reviewed this recipe yet? Beluga Lentil Caviar on Blini Recipe at Epicurious.com. Photo by Quentin Bacon yield Makes 18 blini This appetizer is a total fake-out and a lot of fun to serve.
Ellen and Portia absolutely loved these the first time I served them. They both had fond memories attached to caviar, and this recipe brought back those fun times without compromising their vegan diet. Serve these little morsels with a glass of Champagne and share them with some cool friends. Melon Carpaccio with Lime Recipe at Epicurious.com. Photo by Ditte Isager yield Makes 6 servings Try this refreshing dessert with other firm, ripe fruit, including pineapple, peaches, or plums.
Chill any leftover syrup for sweetening iced tea or cocktails. Preparation Bring sugar and 1/4 cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar. Strain syrup through a fine-mesh sieve into a small bowl; stir in lime juice. Arrange melon slices in a 13x9x2" glass baking dish. Divide melon slices among plates, overlapping them decoratively.
Drizzle some of syrup over melon. Grilled Shrimp with Chile, Cilantro, and Lime Recipe at Epicurious.com. Photo by Tuukka Koski yield Makes 4 servings You bought the freshest-looking shrimp, baby squid, or whole fish you could find.
Now what? Follow Pelaccio's road map for any kind of seafood: Marinate it in turmeric and fish sauce, grill it quickly over high heat, then pair it with a fiery dipping sauce. Preparation Combine shrimp, 2 tablespoons fish sauce, 2 tablespoons oil, and turmeric in a large bowl; toss to coat. Purée 4 tablespoons fish sauce, 2 tablespoons oil, cilantro, and remaining ingredients in a blender or food processor until a coarse mixture forms; transfer dipping sauce to a small bowl and set aside.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Serve immediately with sauce.