First cut deep slits on both sides of the meat.
Cover both sides with a little olive oil.
Rub in fresh garlic and chopped ginger and a bit of chili powder and pepper
Marinade meat in a combination of the following: soy sauce, rice vinegar, balsamic vinegar.
Marinate overnight. Good to turn at least once.
½ cup/115 grams unsalted butter (1
1 tablespoon freshly grated ginger –little less
1 ½ cups/190 grams all-purpose flour
½ cup/45 grams cocoa powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon kosher salt
⅓ cup/65 grams granulated sugar
½ cup/120 milliliters molasses
1 large egg
Sanding, Demerara sugar for decoration
Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Melt butter in a small pot over medium heat and add ginger, if using.
Remove from heat and let sit a few minutes while you prepare
In a large bowl, whisk flour, cocoa powder, baking soda, cinnamon,
ground ginger and salt.
In a medium bowl, whisk together sugar, molasses, egg and ginger
butter. Using a spatula, slowly mix into dry ingredients, mixing until
no dry spots remain.
Using your hands, roll small balls of dough about the size of a quarter
(dough will be soft — if it is too soft for you to handle, pop into the
fridge for a few minutes to firm up). Roll the balls in the sanding sugar
and place on the prepared baking sheets about 1-inch apart.
Bake until just puffed and baked through, 6 to 8 minutes. Let cool
completely before eating.
2 1/2 cups flour
1/2 cup sugar
3 t powder
1 t salt
1/2 cup butter
1/2-3/4 cup OJ
insert steel blade in food processor. Add dry ingredients with sugar. Add butter and pulse till butter incorporated with flour. Add egg and process until well mixed. With motor running add OJ through tube. Process until dough forms a ball and clears sides of container. Remove dough to floured surface and knead 5-6x. Roll dough to 1/4″ thickness. Cut into circles with open end of glass. Add a little filling and pinch sides–you can also overlap sides, but what works best is to use an egg wash on each corner. Bake on ungreased sheet at 400 10-15 minutes or until lightly browned. Brush with lemon glaze while still warm (2T confect sugar and 2t lemon juice) Can sub vanilla for lemon juice. Remember… just put a little filling in squeeze corners. Without egg wash, they tend to open in oven.
olive oil spray
16 large sea scallops (a pound)
1/4 cup panko crumbs
1 1/2 T grated parmesan
1 T fresh minced parsley
1/4 tea dried oregano
1/4 tea K salt, divided
fresh black pepper to taste
juice of 1 lemon divided
2 1/2 T melted butter
1 T white wine (still good without it if none available)
- preheat oven to 400 and lightly spray 8 x10 inch oval baking dish or 2 qt gratin dish with olive oil spray
- Pat the scallops dry and then spritz them with a little oil, season with 1/8 tea salt
- In a small bowl combine the panko, parmesan, parsley, oregano, 1/8 tea salt and black pepper to taste
- Arrange the scallops in a single layer in the prepared dish. Top with the crumb mixture.
- Whisk half of the lemon juice with butter and wine together and pour over scallops
- Bake for 15 minutes or until the scallops are opaque.
- Set oven broil high (second rack from top) till topping is golden. Just 2-3 minutes. (I skipped this step and still delicious)
- Squeeze remaining lemon juice and eat immediately