http://www.miamiherald.com/living/food/recipes/index.html http://media.miamiherald.com/images/logos/rss_sitelogo.gif http://www.miamiherald.com/living/food/recipes/index.html 140 25 News, sports and entertainment from MiamiHerald.com en-us Copyright 2009 MiamiHerald.com Recipes 60 Sun, 22 Nov 2009 22:42:17 EST http://blogs.law.harvard.edu/tech/rss McClatchy Interactive's PubSys miamifeedback@miamiherald.com http://www.miamiherald.com/living/food/recipes/story/1339082.html http://www.miamiherald.com/living/food/recipes/story/1339082.html Thu, 19 Nov 2009 01:00 EST COOKIES<p/>HONEY-DIPPED GREEK COOKIES (Melamakarona)<p/> You may add 1/2 teaspoon grated orange zest and/or ground cloves with the cinnamon.<p/>DOUGH http://www.miamiherald.com/living/food/recipes/story/1339085.html http://www.miamiherald.com/living/food/recipes/story/1339085.html Thu, 19 Nov 2009 01:00 EST MAIN DISH<p/>BACON-WRAPPED CORNISH HENS WITH CORN COUSCOUS<p/> Use equal parts of dried rosemary, marjoram, thyme and sage if you can't find the Herbes de Provence. http://www.miamiherald.com/living/food/recipes/story/1339090.html http://www.miamiherald.com/living/food/recipes/story/1339090.html Thu, 19 Nov 2009 01:00 EST MAIN DISH<p/>SEAFOOD FRIED IN CORNMEAL<p/> Serve hot with cocktail or tartar sauce. The key here is frying at 375 degrees. That way the seafood is cooked before the batter gets too brown (use a deep-fry thermometer). http://www.miamiherald.com/living/food/recipes/story/1339099.html http://www.miamiherald.com/living/food/recipes/story/1339099.html Thu, 19 Nov 2009 01:00 EST MAIN DISH<p/>PASTA WITH ONION, GREENS AND <p/>BUTTERNUT SQUASH<p/> 1 (1 3/4-pound) butternut squash, peeled and cut into 1-inch dice (4 cups cubed) http://www.miamiherald.com/living/food/recipes/story/1339103.html http://www.miamiherald.com/living/food/recipes/story/1339103.html Thu, 19 Nov 2009 01:00 EST SIDE DISH<p/>GREEN BEANS WITH HAZELNUTS AND GORGONZOLA<p/> Any blue cheese is fine. Walnuts would be good here, too.<p/> 2 pounds green beans, trimmed http://www.miamiherald.com/living/food/recipes/story/1339109.html http://www.miamiherald.com/living/food/recipes/story/1339109.html Thu, 19 Nov 2009 01:00 EST SIDE DISH<p/>COOK'S CORNER'S MASHED POTATO AND BACON STUFFING<p/> 1 (1-pound) loaf sliced challah or high-quality white bread<p/> 1 cup milk plus more as needed http://www.miamiherald.com/living/food/recipes/story/1339112.html http://www.miamiherald.com/living/food/recipes/story/1339112.html Thu, 19 Nov 2009 01:00 EST SIDE DISH<p/>ELLEN KANNER'S KALE WITH FENNEL, CRANBERRIES AND WALNUTS<p/> 1/3 cup walnuts<p/> 1 fennel bulb<p/> 2 tablespoons olive oil http://www.miamiherald.com/living/food/recipes/story/1339115.html http://www.miamiherald.com/living/food/recipes/story/1339115.html Thu, 19 Nov 2009 01:00 EST PASTRY<p/>LINDA GASSENHEIMER'S SWEET PASTRY CRUST<p/> This cookie-style pastry is easier to handle than regular pie dough. It can be rerolled without spoiling the quality and can be frozen raw or after it has been baked. http://www.miamiherald.com/living/food/recipes/story/1339083.html http://www.miamiherald.com/living/food/recipes/story/1339083.html Thu, 19 Nov 2009 01:00 EST BREAKFAST<p/>MAKE-AHEAD CRANBERRY PUMPKIN FRENCH TOAST<p/> 12 to 15 slices sourdough bread, cut into 1-inch cubes<p/> 8 ounces cream cheese http://www.miamiherald.com/living/food/recipes/story/1339086.html http://www.miamiherald.com/living/food/recipes/story/1339086.html Thu, 19 Nov 2009 01:00 EST MAIN DISH<p/>HALIBUT IN CIDER<p/> 1/4 cup flour<p/> Salt and freshly ground pepper<p/> 3/4 pound halibut<p/> 2 teaspoons olive oil http://www.miamiherald.com/living/food/recipes/story/1339094.html http://www.miamiherald.com/living/food/recipes/story/1339094.html Thu, 19 Nov 2009 01:00 EST MAIN DISH<p/>CHICKEN PAD THAI<p/> The sauce makes more than you use in the recipe but it keeps refrigerated for several days or can be frozen. Look for tamarind juice at ethnic specialty stores or in the ethnic aisle of grocery stores. http://www.miamiherald.com/living/food/recipes/story/1339100.html http://www.miamiherald.com/living/food/recipes/story/1339100.html Thu, 19 Nov 2009 01:00 EST SOUP<p/>BUTTERNUT SQUASH SOUP<p/> 1 tablespoon olive oil<p/> 1 cup chopped onion<p/> 1 (1 3/4-pound) butternut squash, peeled and cut into 1-inch pieces (about 4 cups) http://www.miamiherald.com/living/food/recipes/story/1339107.html http://www.miamiherald.com/living/food/recipes/story/1339107.html Thu, 19 Nov 2009 01:00 EST SOUP<p/>CAROLE KOTKIN'S GINGER, LIME AND SQUASH SOUP WITH GINGER CREAM<p/> The soup can be made up to 2 days ahead and refrigerated. If you love the flavor of coconut, use unsweetened coconut milk in place of the half-and-half. http://www.miamiherald.com/living/food/recipes/story/1339110.html http://www.miamiherald.com/living/food/recipes/story/1339110.html Thu, 19 Nov 2009 01:00 EST SIDE DISH<p/>NANCY ANCRUM'S PAN-BRAISED CARROTS WITH ORANGE AND ROSEMARY<p/> Be sure to get carrots with the tops on them, the kind Bugs Bunny eats. Specialty markets such as Epicure and Fresh Market carry them. http://www.miamiherald.com/living/food/recipes/story/1339113.html http://www.miamiherald.com/living/food/recipes/story/1339113.html Thu, 19 Nov 2009 01:00 EST SAUCE<p/>BEVERLY MILLS' CRANBERRY SAUCE WITH PORT AND DRIED FIGS<p/> You may use Madeira or sherry instead of ruby port. This takes just 20 minutes to make and another 20 minutes to cool. The sauce can be made up to a week ahead and refrigerated. http://www.miamiherald.com/living/food/recipes/story/1339116.html http://www.miamiherald.com/living/food/recipes/story/1339116.html Thu, 19 Nov 2009 01:00 EST DESSERT<p/>MARICEL PRESILLA'S CREAMY CHOCOLATE CHEESE FLAN WITH HIBISCUS SAUCE<p/> This spectacular flan is reminiscent of the classic cream cheese-fruit paste pairing that Latin Americans like so much. Do not use the spice marketed as ``cinnamon'' in American stores (it's really cassia). Look for soft, flaky true cinnamon from Ceylon, which has a much subtler and more delicate flavor. You can find it in Hispanic markets under the name canela. The red hibiscus sauce makes a gorgeous contrast with the dark flan. http://www.miamiherald.com/living/food/recipes/story/1339084.html http://www.miamiherald.com/living/food/recipes/story/1339084.html Thu, 19 Nov 2009 01:00 EST SIDE DISH<p/>POTATO KUGEL<p/> Though it is traditional to make this with chicken fat, you can use butter or vegetable oil.<p/> 6 medium potatoes, peeled http://www.miamiherald.com/living/food/recipes/story/1339087.html http://www.miamiherald.com/living/food/recipes/story/1339087.html Thu, 19 Nov 2009 01:00 EST SIDE DISH<p/>SAFFRON RICE<p/> 2 teaspoons olive oil<p/> 1/2 cup long-grain white rice<p/> 1/8 teaspoon saffron<p/> Salt and freshly ground pepper http://www.miamiherald.com/living/food/recipes/story/1339096.html http://www.miamiherald.com/living/food/recipes/story/1339096.html Thu, 19 Nov 2009 01:00 EST DESSERT<p/>PUMPKIN-CRANBERRY<p/>SPICE CAKE<p/> Start to finish: 1 hour 10 minutes (20 minutes active).<p/> 1 1/4 cups all-purpose flour http://www.miamiherald.com/living/food/recipes/story/1339101.html http://www.miamiherald.com/living/food/recipes/story/1339101.html Thu, 19 Nov 2009 01:00 EST SIDE DISH<p/>ROASTED BUTTERNUT SQUASH<p/> 1 (2-pound) butternut squash<p/> 1 tablespoon canola oil<p/> 1/2 teaspoon ground cumin http://www.miamiherald.com/living/food/recipes/story/1339108.html http://www.miamiherald.com/living/food/recipes/story/1339108.html Thu, 19 Nov 2009 01:00 EST SIDE DISH<p/>LINDA CICERO'S VEGETARIAN APPLE-CORN BREAD STUFFING<p/> You can find rich vegetable stock in natural foods stores. If using a supermarket brand, use 3/4 cup plus an extra 3/4 cup apple juice. Add sage or thyme to taste if you wish, and a little curry powder for punch. http://www.miamiherald.com/living/food/recipes/story/1339111.html http://www.miamiherald.com/living/food/recipes/story/1339111.html Thu, 19 Nov 2009 01:00 EST SIDE DISH<p/>LINDA BLADHOLM'S SPICED HONEY SWEET POTATOES<p/> Brown sugar and honey bring out the sweetness of the orange tubers, with a touch of butter and warming spices. Cardamom pods are available at Indian markets. http://www.miamiherald.com/living/food/recipes/story/1339114.html http://www.miamiherald.com/living/food/recipes/story/1339114.html Thu, 19 Nov 2009 01:00 EST DESSERT<p/>LINDA GASSENHEIMER'S PUMPKIN CHIFFON PIE<p/> Since the egg white is uncooked, I use pasteurized eggs (such as Davidson's brand). The recipe can be doubled for two (8-inch) pies or one 12-inch pie, and can be made in a simple graham cracker crust. http://www.miamiherald.com/living/food/recipes/story/1339117.html http://www.miamiherald.com/living/food/recipes/story/1339117.html Thu, 19 Nov 2009 01:00 EST SAUCE<p/>MARICEL PRESILLA'S HIBISCUS SAUCE <p/>(Sirope de Flor<p/>de Jamaica)<p/> Look for dried hibiscus in the Latin or Caribbean section of your supermarket. http://www.miamiherald.com/living/food/recipes/story/1326920.html http://www.miamiherald.com/living/food/recipes/story/1326920.html Thu, 12 Nov 2009 01:00 EST BREAKFAST<p/>BREAKFAST EGG CASSEROLE<p/> 1 pound bulk sausage or diced ham<p/> 6 slices buttered white bread<p/> 1 1/2 cups shredded cheese http://www.miamiherald.com/living/food/recipes/story/1326923.html http://www.miamiherald.com/living/food/recipes/story/1326923.html Thu, 12 Nov 2009 01:00 EST SOUP<p/>EDAMAME SOUP<p/> Start to finish: 25 minutes.<p/> 6 cups reduced-sodium, fat-free chicken or vegetable broth<p/> 2 cups (about 10 ounces) frozen shelled edamame http://www.miamiherald.com/living/food/recipes/story/1326921.html http://www.miamiherald.com/living/food/recipes/story/1326921.html Thu, 12 Nov 2009 01:00 EST BREAKFAST<p/>CYNTHIA'S BREAKFAST CASSEROLE<p/> 1 (1-pound) roll bulk sausage<p/> 1 cup shredded Cheddar cheese<p/> 1 (16-ounce) bag of egg noodles http://www.miamiherald.com/living/food/recipes/story/1326930.html http://www.miamiherald.com/living/food/recipes/story/1326930.html Thu, 12 Nov 2009 01:00 EST MAIN DISH CAPRI LEMON PASTA WITH PEAS, FAVA BEANS AND ASPARAGUS This lemony pasta with peas, fava beans and asparagus from Maria Elia's The Modern Vegetarian remains brightly flavored and beautiful to look at even when edamame are substituted for the fava beans. Start to finish: 20 minutes. http://www.miamiherald.com/living/food/recipes/story/1326919.html http://www.miamiherald.com/living/food/recipes/story/1326919.html Thu, 12 Nov 2009 01:00 EST BREAKFAST<p/>COMPANY <p/>FRENCH TOAST<p/> 1/2 cup (1 stick) butter or margarine<p/> 1 cup brown sugar<p/> 1 teaspoon cinnamon http://www.miamiherald.com/living/food/recipes/story/1326922.html http://www.miamiherald.com/living/food/recipes/story/1326922.html Thu, 12 Nov 2009 01:00 EST BREAKFAST<p/>ORT CHEESE SOUFFLE<p/> 12 slices white bread, crusts trimmed<p/> 9 eggs, well beaten<p/> 3 cups milk<p/> 1 1/2 tablespoons oil http://www.miamiherald.com/living/food/recipes/story/1326940.html http://www.miamiherald.com/living/food/recipes/story/1326940.html Thu, 12 Nov 2009 01:00 EST SALAD<p/>HAM, CELERY<p/>AND CHEDDAR SALAD<p/> Serve this salad slightly chilled or at room temperature in a bowl lined with lettuce.<p/> 1/4 cup mayonnaise http://www.miamiherald.com/living/food/recipes/story/1314128.html http://www.miamiherald.com/living/food/recipes/story/1314128.html Thu, 05 Nov 2009 01:00 EST MAIN DISH<p/>RUTH REICHL'S ROAST PUMPKIN WITH CHEESE FONDUE<p/> 1 (15-inch) baguette<p/> 2 1/2 cups grated Gruyere cheese http://www.miamiherald.com/living/food/recipes/story/1314358.html http://www.miamiherald.com/living/food/recipes/story/1314358.html Thu, 05 Nov 2009 01:00 EST SIDE DISH<p/>FAUX MAQUE CHOUX <p/>(Cajun Corn <p/>and Tomato Stew)<p/> For an even spicier dish, add Tabasco sauce to taste. Leftovers are delicious and can be refrigerated for up to five days. Start to finish: 25 minutes. http://www.miamiherald.com/living/food/recipes/story/1314364.html http://www.miamiherald.com/living/food/recipes/story/1314364.html Thu, 05 Nov 2009 01:00 EST SIDE DISH<p/>BASMATI RICE PILAF WITH APPLES, SQUASH AND CRANBERRIES<p/> 1 tablespoon olive oil<p/> 1 small onion, preferably a sweet variety such as Maui, Wall Walla or Vidalia, cut into small dice ( 1/2 cup) http://www.miamiherald.com/living/food/recipes/story/1315263.html http://www.miamiherald.com/living/food/recipes/story/1315263.html Thu, 05 Nov 2009 01:00 EST MAIN DISH<p/>PASTA WITH <p/>BOLOGNESE SAUCE<p/> The new cookbook Gourmet Today uses this sauce with lasagna, but it's great with rigatoni, too. The richness of the meat pairs well with the fruit and spice of Feudo Principi di Butera Nero d'Avola from Sicily ($16.99). Salad completes the meal. http://www.miamiherald.com/living/food/recipes/story/1315267.html http://www.miamiherald.com/living/food/recipes/story/1315267.html Thu, 05 Nov 2009 01:00 EST DRESSING<p/>TANGY TOMATO <p/>SALAD DRESSING<p/> 1 (14.5-ounce) can diced tomatoes with roasted garlic and onion<p/> 1/4 cup sugar, or to taste http://www.miamiherald.com/living/food/recipes/story/1314360.html http://www.miamiherald.com/living/food/recipes/story/1314360.html Thu, 05 Nov 2009 01:00 EST MAIN DISH<p/>STEAMED EGG(S) NESTLED <p/>IN A BED OF GREENS<p/> 2 handfuls of tender greens (spinach, beet greens, Swiss chard, turnip greens, cress, or a combination) http://www.miamiherald.com/living/food/recipes/story/1314365.html http://www.miamiherald.com/living/food/recipes/story/1314365.html Thu, 05 Nov 2009 01:00 EST SOUP<p/>SQUASH SOUP, <p/>SWEET OR SPICY<p/> You can bring down the calorie count by using light coconut milk.<p/> 1 large acorn squash, or two small ones (2 to 3 pounds) http://www.miamiherald.com/living/food/recipes/story/1315265.html http://www.miamiherald.com/living/food/recipes/story/1315265.html Thu, 05 Nov 2009 01:00 EST SWEET ROLL<p/>CRESCENT CARAMEL SWIRL<p/> 1/2 cup (1 stick) butter<p/> 1/2 cup chopped nuts<p/> 3/4 cup firmly packed brown sugar http://www.miamiherald.com/living/food/recipes/story/1314355.html http://www.miamiherald.com/living/food/recipes/story/1314355.html Thu, 05 Nov 2009 01:00 EST MAIN DISH<p/>PORK WITH CHILE,<p/>THAI SWEET BASIL<p/>AND TOASTED COCONUT<p/> 1 pound 4 ounces pork tenderloin, trimmed of excess fat and silver skin http://www.miamiherald.com/living/food/recipes/story/1314362.html http://www.miamiherald.com/living/food/recipes/story/1314362.html Thu, 05 Nov 2009 01:00 EST MAIN DISH<p/>PULLED PORK <p/>ON SOFT POLENTA<p/> Start to finish: 45 minutes (20 minutes active).<p/> 1-pound pork loin, cut into 3- to 4-inch sections http://www.miamiherald.com/living/food/recipes/story/1315259.html http://www.miamiherald.com/living/food/recipes/story/1315259.html Thu, 05 Nov 2009 01:00 EST APPETIZER<p/>YOGURT AND SPINACH APPETIZER<p/> Scoop up with paper-thin lavash bread, sold at Middle Eastern markets, or triangles of pita bread. http://www.miamiherald.com/living/food/recipes/story/1315266.html http://www.miamiherald.com/living/food/recipes/story/1315266.html Thu, 05 Nov 2009 01:00 EST DESSERT<p/>PAKISTANI CARROT PUDDING (Gajraila)<p/> 1 (4 cups) quart milk<p/> 1/4 cup basmati or Carolina long-grain rice<p/> 1 pound carrots, scrubbed and grated http://www.miamiherald.com/living/food/recipes/story/1303691.html http://www.miamiherald.com/living/food/recipes/story/1303691.html Thu, 29 Oct 2009 01:00 EDT BEVERAGE<p/>TAMARIND NECTAR<p/> This tart-sweet drink, a favorite in Central and South America, is a cinch to make with the slabs of frozen tamarind pulp sold at South Florida supermarkets. http://www.miamiherald.com/living/food/recipes/story/1303698.html http://www.miamiherald.com/living/food/recipes/story/1303698.html Thu, 29 Oct 2009 01:00 EDT SIDE DISH<p/>OLD MIAMI BEACH DELI-STYLE COLESLAW<p/> 1 medium cabbage (about 1 pound)<p/> 1 green bell pepper<p/> 1 medium onion http://www.miamiherald.com/living/food/recipes/story/1303700.html http://www.miamiherald.com/living/food/recipes/story/1303700.html Thu, 29 Oct 2009 01:00 EDT You'll want to put out knives for serving to avoid double dipping, but this adorable Cheesenstein spread, from Taste of Home magazine, is sure to scare up compliments at your Halloween party. Beat 2 (8-ounce) packages cream cheese, 1/4 cup mayonnaise, 1 tablespoon Worcestershire sauce and 1 teaspoon hot pepper sauce until smooth. http://www.miamiherald.com/living/food/recipes/story/1303696.html http://www.miamiherald.com/living/food/recipes/story/1303696.html Thu, 29 Oct 2009 01:00 EDT DESSERT<p/>PECAN PIE <p/>SURPRISE BARS<p/> 1 box yellow or butter-flavor cake mix<p/> 1/3 cup margarine or butter, softened http://www.miamiherald.com/living/food/recipes/story/1303699.html http://www.miamiherald.com/living/food/recipes/story/1303699.html Thu, 29 Oct 2009 01:00 EDT MAIN DISH<p/>MEXICAN SOPES (Layered Open Tortilla Sandwiches)<p/> 2 teaspoon canola oil<p/> 1/2 cup diced red onion<p/> 4 (6-inch) corn tortillas http://www.miamiherald.com/living/food/recipes/story/1303697.html http://www.miamiherald.com/living/food/recipes/story/1303697.html Thu, 29 Oct 2009 01:00 EDT MAIN DISH<p/>EASY LASAGNA<p/> 1/2 pound lean ground beef or sausage, casing removed<p/> 1 large onion, diced<p/> 2 garlic cloves, minced http://www.miamiherald.com/living/food/recipes/story/1303703.html http://www.miamiherald.com/living/food/recipes/story/1303703.html Thu, 29 Oct 2009 01:00 EDT MAIN DISH<p/>SHRIMP AND ASPARAGUS STIR-FRY<p/> 3-inch piece ginger<p/> 1 cup uncooked jasmine or basmati rice<p/> 12 ounces U-15 (jumbo) raw shrimp http://www.miamiherald.com/living/food/recipes/story/1294969.html http://www.miamiherald.com/living/food/recipes/story/1294969.html Sun, 25 Oct 2009 01:00 EDT MAIN DISH<p/>JACKFRUIT CASSEROLE<p/> 2 eggs<p/> 1 cup mayonnaise<p/> 1 can cream of mushroom soup<p/> 1 cup grated Cheddar cheese http://www.miamiherald.com/living/food/recipes/story/1294970.html http://www.miamiherald.com/living/food/recipes/story/1294970.html Sun, 25 Oct 2009 01:00 EDT SALAD<p/>HAWAIIAN JACKFRUIT SALAD<p/> 6 cups fresh jackfruit<p/> Juice of one lime<p/> 1 cup sweetened shredded coconut http://www.miamiherald.com/living/food/recipes/story/1292514.html http://www.miamiherald.com/living/food/recipes/story/1292514.html Thu, 22 Oct 2009 01:00 EDT SALAD<p/>IN THE PINK GRAPEFRUIT <p/>AND FENNEL SALAD<p/> Both grapefruit and fennel are loaded with vitamin C, antioxidants, potassium and fiber. Walnuts are crazy with omega-3s. Toss together with a lightly sweet vinaigrette and you've got a palate-dazzling salad brimming with health. http://www.miamiherald.com/living/food/recipes/story/1292521.html http://www.miamiherald.com/living/food/recipes/story/1292521.html Thu, 22 Oct 2009 01:00 EDT DESSERT<p/>MARICEL PRESILLA'S MILK CHOCOLATE<p/>-COFFEE 'CORTADITO' BRULEES <p/>(Cortaditos de Chocolate)<p/> My take on créme brlée combines a strong, not-too-sweet milk chocolate, the Cuban-style espresso-milk combination called cortadito and, for a crust with deeper flavor than the usual kind, unrefined, brown Latin American loaf sugar. The perfect garnish is a single caramelized cacao bean. http://www.miamiherald.com/living/food/recipes/story/1292524.html http://www.miamiherald.com/living/food/recipes/story/1292524.html Thu, 22 Oct 2009 01:00 EDT MAIN DISH<p/>BREAKFAST GRITS AND SAUSAGE CASSEROLE<p/> 1/2 pound hot ground pork sausage<p/> 1 (8-ounce) package sliced fresh mushrooms http://www.miamiherald.com/living/food/recipes/story/1292529.html http://www.miamiherald.com/living/food/recipes/story/1292529.html Thu, 22 Oct 2009 01:00 EDT MAIN DISH<p/>SHRIMP WITH GAZPACHO VINAIGRETTE<p/>FOR THE SHRIMP<p/> 1 pound (U-15) raw, shell-on jumbo shrimp<p/> Olive oil, for drizzling http://www.miamiherald.com/living/food/recipes/story/1292517.html http://www.miamiherald.com/living/food/recipes/story/1292517.html Thu, 22 Oct 2009 01:00 EDT BREAKFAST<p/>FLIP-OVER APPLE CAKE<p/> 1/2 cup (1 stick) unsalted butter, plus more for the pan<p/> 4 medium apples<p/> 1 tablespoon ground cinnamon http://www.miamiherald.com/living/food/recipes/story/1292522.html http://www.miamiherald.com/living/food/recipes/story/1292522.html Thu, 22 Oct 2009 01:00 EDT DESSERT<p/>STARLIGHT DOUBLE DELIGHT CAKE<p/>FROSTING<p/> 2 (3-ounce) packages cream cheese, softened<p/> 1/2 cup (1 stick) margarine or butter, softened http://www.miamiherald.com/living/food/recipes/story/1292525.html http://www.miamiherald.com/living/food/recipes/story/1292525.html Thu, 22 Oct 2009 01:00 EDT MAIN DISH<p/>PAN-SEARED SEA SCALLOPS WITH PEAR-INFUSED BALSAMIC REDUCTION<p/>Start to finish: under 25 minutes.<p/> 8 sea scallops (about 1 1/3 pounds total), defrosted if frozen http://www.miamiherald.com/living/food/recipes/story/1292510.html http://www.miamiherald.com/living/food/recipes/story/1292510.html Thu, 22 Oct 2009 01:00 EDT SIDE DISH<p/>EGGPLANT SAMBAL<p/> This thick sambal (sauce) is served with fish, chicken, or meat with rice. Use long, thin eggplants for best results (available at Asian and Indian markets).