Name: Cheater's Pickles
Total time: 45 min
Yield: 3 cups
Ingredients: 2 english cucumbers; 2 tablespoons white sugar; Handful of ice cubes; 1/4 cup Champagne or apple cider vinegar; 2-3 pinches large flaked sea salt, such as Maldon's; 2 tablespoons fresh dill, chopped; 1 tablespoon flat-leaved parsley, chopped; 1/4 cup sliced sweet onion, such as Vidalia, cut into half moon slices

Cheater’s Pickles

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

Cheater's Pickles

Cuisine

American

Prep Time

45 minutes

Servings

cups

Ingredients

2 english cucumbers
2 tablespoons white sugar
Handful of ice cubes
1/4 cup Champagne or apple cider vinegar
2-3 pinches large flaked sea salt, such as Maldon's
2 tablespoons fresh dill, chopped
1 tablespoon flat-leaved parsley, chopped
1/4 cup sliced sweet onion, such as Vidalia, cut into half moon slices

Cuisine

American

Prep Time

45 minutes

Servings

cups

Ingredients

2 english cucumbers
2 tablespoons white sugar
Handful of ice cubes
1/4 cup Champagne or apple cider vinegar
2-3 pinches large flaked sea salt, such as Maldon's
2 tablespoons fresh dill, chopped
1 tablespoon flat-leaved parsley, chopped
1/4 cup sliced sweet onion, such as Vidalia, cut into half moon slices

Instructions

Trim the ends of the cucumbers and the drag the tines of a fork down their lengths. Slice the cucumbers into ⅛-inch slices and place in a shallow bowl.
Sprinkle sugar over the cucumbers, stir well and scatter ice on top of them.
Cover bowl with plastic wrap and place in freezer for 30 minutes.
Remove from freezer, discard ice and drain cucumbers in a colander. Pat dry on a clean kitchen towel and return to bowl.
Add the vinegar and salt and stir well. Add the dill, parsley and onion. Stir again and chill for one hour before serving.

Recipe Notes

Recipe by Liz The Chef at http://lizthechef.com/2015/09/10/cheaters-pickles

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Posted in Recipes, Snacks

Caramelized Scallops with Baby Greens and Meyer Lemon Vinaigrette

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

Caramelized Scallops with Baby Greens and Meyer Lemon Vinaigrette

Course

Main Dish

Cuisine

American

Servings

Ingredients

3 tbsp Meyer lemon juice or other fresh lemon juice
1/2 teaspoon Dijon mustard
kosher salt and ground white pepper (optional)
5 tablespoons extra-virgin olive oil
6 cups organic mixed baby greens
1 pound sea scallops, cut into halves vertically
1/4 cup white sugar
1-2 tablespoons extra-virgin olive oil
sea salt and ground black pepper (optional)

Course

Main Dish

Cuisine

American

Servings

Ingredients

3 tbsp Meyer lemon juice or other fresh lemon juice
1/2 teaspoon Dijon mustard
kosher salt and ground white pepper (optional)
5 tablespoons extra-virgin olive oil
6 cups organic mixed baby greens
1 pound sea scallops, cut into halves vertically
1/4 cup white sugar
1-2 tablespoons extra-virgin olive oil
sea salt and ground black pepper (optional)

Instructions

In a small deep bowl, measure out the vinegar. Add the mustard, salt and pepper and whisk together.
Add the olive oil, whisking as you pour.
In a large bowl, toss the greens with enough of the vinaigrette to lightly coat the lettuce. Serve onto 2 plates and chill salad in fridge while you prepare the scallops.
Pour the sugar into a plate and roll the scallops in the mixture. Set aside.
Heat the oil in a large skillet. When the oil is hot, add the scallops and cook 3 minutes on each side until both sides are lightly browned. Do this in batches, adding more oil and heating it before cooking the second batch. (You don’t want to crowd the scallops in the skillet.)
Place a portion of the caramelized scallops on top of each plate of salad and finish with a squeeze of lemon juice. Serve immediately.

Recipe Notes

http://lizthechef.com/2011/08/18/caramelized-scallops-with-field-greens-and-meyer-lemon-vinaigrette/

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Posted in Dinner, Recipes