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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Arugula Salad With Herb Crusted Goat Cheese Medallions

 

Aruguala Salad Herb Goat Cheese Medallions and Seared Scallops

Herb Crusted Goat Cheese Medallions

A simple cool crisp arugula salad with sliced red onion, fresh lemon juice, and *e.v.o.o. is perfect by itself. Now, when you top the salad with my warm herb-crusted goat cheese medallions, that takes the salad to a whole new level. Really delicious and simple to make. Let me show how I make these little gems. This is my Arugula Salad With Herb Crusted Goat Cheese Medallions.

Steve brought home a pound of fresh sea scallops. He asked me if I would pan sear a few of them for his salad. You know how it is, he just couldn’t wait to eat them which gave me the idea to add three seared sea scallops to each one of the salads.

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Below are my new garlic chives!

Chives

Flat Leaf Italian Parsley

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Red Onion

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E.V.O.O. (2)

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Yields: 4 servings
Prep Time: 15 minutes
Inactive Prep Time: 30 minutes
Cook Time: approx. 10 minutes.
Total Time: 25 minutes
Yields: 4 servings
Equipment: 2 rimmed baking sheet pans, parchment paper, large mixing bowl, 4 porcelain salad bowl, 2 (12-inch) non-stick sauté pans

Ingredients For Arugula Salad:
2 (4-ounce) packages of baby arugula, pre-washed
1/2 red onion, thinly sliced into half-moons
3 lemons, juiced, 2 tablespoons per salad
4 tablespoons of *E.V.O.O, 2 tablespoons per salad
Kosher salt to taste
Freshly ground black pepper to taste

Note:  This next section is totally optional. Remove the connective tissue from each one of the scallops. Dry scallops really well before cooking.
12 large sea scallops
1 tablespoon of olive oil
2 tablespoons of butter, unsalted

Directions For Seared Scallops:
In a large non-stick sauté pan, over medium-high heat, melt butter with olive oil. As soon as the butter is melted, carefully add the scallops, flat side down, into the pan in one even layer. Cook until well browned, 1 1/2 to 2 minutes. Using tongs, flip the scallops, and continue to cook. Using a large spoon to baste the scallops with the butter/olive oil mixture (tilt the pan so the butter/oil mixture runs to one side). Continue to cook until the sides of the scallops are firm and centers are opaque, 30 to 90 seconds longer (remove the smaller scallops as they finish cooking).

Ingredients For The Fried Goat Cheese Medallions:
2 (11-ounce) logs of goat cheese, sliced into 12 medallions 1/2-inch thick
3 large eggs, beaten
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
2 tablespoons of fresh garlic chives, minced (substitute chives)
2 tablespoons of Italian flat-leaf parsley, finely chopped
1 1/2 cups of Panko bread crumbs
2 tablespoons of butter, unsalted
1 tablespoon of olive oil

Directions:
Start by dividing evenly, into four porcelain salad bowls, the arugula, and sliced red onions. Cover each bowl with plastic wrap and transfer to the refrigerator to stay cold until ready to serve.

The Breading:
Place the panko, chives, and Italian flat-leaf parsley into a large mixing bowl.  Mix the fresh and dried herbs evenly throughout the Panko bread crumbs.

For the egg mixture, add to a bowl, 3 eggs, Kosher salt, fresh ground black pepper, and garlic powder. Using a fork, beat the eggs and spices together. Remove the goat cheese logs from the frig and slice into 12 1/2-inch thick medallions.

Dip the medallions, a few at a time, flipping with a fork, into the seasoned egg mixture, toss to coat. Next, carefully using a fork to transfer them, two or three at a time, into the herbed Panko, using a fork to flip the medallions.

Place the breaded goat cheese onto a rimmed baking sheet pan lined with parchment paper. Once all of the medallions are breaded, place the baking sheet into the frig to chill and set for 30 minutes.

In a large sauté pan over medium heat melt butter and olive oil swishing around to coat the pan. Once melted, arrange the breaded goat cheese medallions in the pan, do not overcrowd. Spread them out giving each enough room to flip. You may need to do this in two batches. Cook the goat cheese medallions quickly on both sides until lightly browned on the outside not allowing the cheese to melt on the inside.

Note, cook just until lightly brown on both sides.

Note:  If cooking in two batches, add another tablespoon of butter and oil. Bring the melted oil and butter back up to temperature before adding in the second batch of breaded medallions.

To Serve:  Squeeze fresh lemon juice over each of the prepared salads. Sprinkle each salad with Kosher salt and fresh ground pepper to taste. Drizzle with the *E.V.O.O. and toss. Top each with three goat cheese medallions. There you have it my Arugula Salad With Herb Crusted Goat Cheese Medallions.

Serve immediately.

*E.V.O.O. is extra virgin olive oil.

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Honeydew Melon And Cucumber Soup

Soup’s Chillin’             Let's Dish

Honey Dew Melon And Cucumber Soup

Honey Dew Melon And Cucumber Soup (2)

I love all the little toppings that go on top of a delicious soup as a garnish.  I also like to use certain garnishes to let you know what’s in a particular soup. Today I’m making a cold  Honeydew Melon And Cucumber Soup. I’m displaying a variety of garnishes just to give you a few ideas and would be really delicious to pair with this soup. You could use all or any combination of these toppings you like.

I think cold soups are underrated and not used nearly enough. They are really refreshing, and super healthy too!  You can use this as an appetizer, served in shot glasses, or as a first course.

I’m using fresh mint from my garden for this recipe.

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Fresh Mint Leaves

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Food Mandoline Slicer

Diced English Cucumber

First, I want to set aside the ingredients that will give my soup lots of texture, and also can be used as toppings or garnish. Using a food Mandolin is the perfect tool for making thinly sliced cucumbers. I have some other goodies up my sleeve too!

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Roasted Pancetta

Fresh Mint Leaves

Diced English Cucumber

Food Mandoline Slicer

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English Cucumber

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Honey Dew Melon And Cucumber Soup

Honey Dew Melon And Cucumber Soup (4)

 

 

Prep Time: 30 minutes
Inactive Prep Time: 2 hours
Cook Time: 8 to 10 minutes
Total Time: 2 hours 30 minutes
Yields: 4 servings
Equipment: 10-cup food processor or a blender, food Mandolin, melon baller, chef’s knife

Ingredients:
1 to 2 melons (8 cups), not overripe, large dice, honeydew melon, plus 1 heaping cup of melon balls for garnish
1 English (hothouse) cucumber, 3/4 peeled and seeded and diced small, reserve 1/2 cup for garnish, plus 12 very thin slices, skin-on (using food Mandolin) reserved for garnish
1/4 cup of fresh mint leaves plus 4 small sprigs for garnish
12 slices of crispy Pancetta, optional
4 tablespoons of Greek yogurt (keep refrigerated until ready to serve)
1/2 cup of pistachios, optional
2 tablespoons of Agave nectar
1/4 cup of water
1 lime, juiced
1 teaspoon of cayenne pepper
1 teaspoon Kosher salt

Directions:
First, is to get all the ingredients you’ll be using for the garnish and toppings prepared. The pistachios, diced and sliced cucumber, melon balls, and Pancetta.

Directions For The Pancetta:
Preheat oven to 450-degrees F.
Place the pancetta slices, evenly spread out, onto a rimmed baking sheet pan lined with parchment paper. Bake for 8 to 10 minutes and let cool. Transfer a plate lined with a paper towel,. Set aside.

In a food processor, add mint, lime juice, diced melon, diced cucumber, Agave nectar, water, cayenne pepper, Kosher salt. Pulse all the ingredients together, until smooth. Refrigerate for 2 hours.

To serve, equally, divide the soup between 4 bowls. To each of the bowls, add 1 tablespoon of Greek yogurt, a few small diced cucumber, and 3 melon balls. Finally, garnish with cucumber slices and a sprig of mint. Crispy pancetta and pistachios are optional. The sweet and salty flavor combination, delicious!!! This is my Honeydew Melon And Cucumber Soup.

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Greek Lemon Potatoes-Lemoni Patatas

  Greek Lemon Potatoes are

so delicious!

Let's Dish

Greek Lemon Potatoes (2)

Greek Lemon Potatoes (3)

Greek Lemon Potatoes

Traditionally named Lemoni Patatas, are oven-roasted lemon garlic and oregano flavored potatoes are to die for! They are easy to make and are always the first to be eaten, whenever I take them to a party. The lemon juice marinade gives such intense flavor, and the cooking method really caramelizes the outside of the potatoes. As you’ll see, I’m using disposable pans because they are easier to transport and drop off to my friends. These are my Greek Lemon Potatoes-Lemoni Patatas.

The ingredients are few. All this recipe requires are, Yukon gold potatoes, garlic. fresh lemon juice, chicken broth, olive oil, and Kosher salt and black pepper.

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Greek Lemon Potatoes (2)

Greek Lemon Potatoes

Greek Lemon Potatoes

 

 

Prep Time 20 minutes
Inactive Prep Time: 2 hours
Cook Time: 1 hour 10 minutes
Total Time 1 hour 30 minutes
Yields: 6 servings
13 x 9 casserole dish (square or oval)
three  9 x 9 or 8 x 8 disposable pans for transport

Ingredients:
3 pounds Yukon gold potatoes peeled, cut into wedges
1 cup of fresh lemon juice
3/4 cup olive oil
4 garlic cloves, minced
1 heaping tablespoon dried Greek oregano (substitute dried oregano)
1 1/2 tablespoons Kosher salt
1 1/2 teaspoons freshly cracked black pepper
1 quart of chicken stock, unsalted

Directions:
Peel the potatoes and cut them in half. Next, cut the halves into quarters to make large wedges. If the potatoes are fairly small, leave them in half. Let them stand in water while preparing the marinate.

In a large bowl or zip lock bag, combine all the other ingredients. Transfer the potatoes to the bowl, cover with plastic wrap, ( or zip lock bag) and let them marinate for 2 hours.

Preheat oven to 400-degrees F.
Evenly transfer the potatoes and marinade into the 3 disposable pans. Roast for 1 hour 10 minutes turning occasionally.

Note:  There should be plenty of marinade (sauce) leftover in the casserole dish/ disposable pans after roasting.

Note:  As a personal preference if you like the outsides of the potatoes to become crunchy and slightly blistered. Once the cooking time is complete, turn the oven to the broiler setting. Leave the oven door slightly ajar and broil for 5 minutes.

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