Stuart's Favorite Breakfast

So, this is Stuart's favorite breakfast.  I was watching FoodTV like usual and Stuart saw Ina Garten, the Barefoot Contessa, making some egg salad, smoked salmon sandwiches, and he decided that would be a great breakfast.  So, I made him some egg salad and we bought some English muffins and fresh dill.  I always have smoked salmon because my favorite breakfast is a pumpernickle bagel half with cream cheese, dill, and smoked salmon.  Nothing hard about this breakfast since my egg salad is nothing more than boiled eggs, a little mayo and a little Dijon mustard.  Toast the muffin, add the smoked salmon, top with egg salad, and finish with fresh dill.

How to Boil Eggs:

First, start with old eggs, never just-purchased ones.  If they are a week or so old, they will peel much easier.  Put room temperature eggs into a pot of water, cover and bring to a boil.  Once the water boils, turn the heat off and let the eggs sit for 15 minutes (I use extra large eggs so if you use large reduce time by about 3 minutes). Remove from the stove, drain, and rinse with cold water.  Add a large glass of ice and let eggs cool for about 10 minutes.  Then peel eggs and either chop for the egg salad or do what I do:  Put them in the food processor!  Add just enough mayonnaise to make eggs stick together (probably about 1/2 cup for about 6 eggs), and about 1 t. Dijon mustard.  That's it!!

Asian Chicken Burgers with Spicy Aioli

These are awesome burgers!  I make them with ground chicken thigh meat and add some Asian ingredients for great flavor.  This time I dressed the burgers with Spicy Aioli, arugula, tomatoes, and avocado.  Really yummy!!  The burgers will be very wet when you form them but they turn out great once cooked.  I don't grill them because they are just too lean.  Pan frying is best.
 
2-4 Hamburger buns (I use whole wheat Orowheat buns, toasted)
1+lbs. ground chicken thighs

1 cup panko

1 egg white
¼ cup chopped green onion (about 3-4)

2 T. mayonnaise
1-1/2 T. green curry paste
1 T. toasted/dark sesame oil
1 T. low sodium soy sauce
2 t. Sriracha

In a large bowl, mix together the chicken, panko, egg white, and green onions.

In a small bowl, mix remaining ingredients.  Add to the chicken and mix together lightly.

Form into four patties and refrigerate at least 30 minutes.  Freeze or refrigerate remaining two patties if only making two burgers.
 

Heat oil in large pan and sauté each side 3-4 minutes, or until done.

Serve with tomato and arugula, thin avocado slices, and Spicy Aioli.
 
Spicy Aioli:

1 cup mayonnaise

1 T. Sriracha (less if you don’t like spicy)
1/2 t. smoked paprika
1 clove garlic, minced
1 lime, zested and juiced
Kosher salt   

Seared Scallops with Herbs and Orzo

There's only one thing you have to remember about cooking scallops:  Don't overcook them!  Depending on size they only need 2-3 minutes on one side and another minute on the other side.  Use a good high-heat oil like grapeseed so you can get the pan nice and hot and get that pretty sear on the scallops.

For 2 servings:
 

3/4 cup uncooked orzo (I use tri-colored)

2 T. chopped fresh dill, divided
2 T. chopped fresh chives divided
2 t. extra-virgin olive oil
Kosher salt and ground pepper
5-6 large sea scallops
1-2 T. grape seed oil                  
1/3 cup dry white wine
1 T. finely chopped shallots
1 T. white wine or champagne vinegar
2 T. chilled butter
1 t. chopped fresh thyme or pinch of dried thyme

Cook orzo in a pot of salted water until al dente (about 6-8 minutes).  Drain and add olive oil, 1 T. dill, 1 T. chives, salt and pepper.

Combine wine, shallots, and vinegar in a saucepan; bring to a boil.  Continue cooking for about 5 minutes.  Reduce heat to low. Add butter cubes, 1 at a time, whisking after each addition until butter is fully incorporated. Stir in 1 tablespoon dill, 1 tablespoon chives, 1 teaspoon thyme, and a little salt.

Heat a large cast-iron skillet over medium-high heat and add grape seed oil.  Dry the scallops with a paper towel.  Sprinkle with salt and pepper on both sides.  Add scallops to pan; cook 2-3 minutes or until browned.  Flip and cook another minute.

Spoon the orzo onto plates, top with scallops, and then pour the reduced wine/herb sauce on top.

I like to serve this with sautéed baby spinach and kale.