Memorial weekend dinner :steak, black bean rice and grilled corn salsa

Black bean rice :http://www.the350degreeoven.com/2011/02/mexican/costa-rican-fried-rice-gallo-pinto/
Grilled corn salsa : http://www.eatingwell.com/recipes/roasted_corn_salsa.html

Golden Beets Salad

Cooked golden beets with endive, baby arugula, pistachios, sliced strawberry, feta cheese and vinaigrettes salad dressing



Golden Beets from California Famer's Market

Tres Leches

1 1/2 cups all-purpose flour,1 teaspoon baking powder,1/2 cup unsalted butter,1 cup white sugar,5 eggs,1/2 teaspoon vanilla extract,2 cups whole milk,1 (14 ounce) can sweetened condensed milk,1 (12 fluid ounce) can evaporated milk,1 1/2 cups heavy whipping cream,1 cup white sugar,1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
2. Sift flour and baking powder together and set aside.
3. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!
   
   

Seared Scallops with Herb Sauce

Heat a skillet over medium-high heat for 1-2  minuute, add cooking oil, put 8 large trader joe's japanese wild scallops in the pan and let sear until one side is browned, 1-2 minutes. Season with salt and pepper. Turn the scallops and sear until the second side is well browned, then transfer scallops to a plate.

Return the pan to medium heat. Add cooking oil and shallots and saute until the shallots begin to soften, then add cooking wine, herb(parsley, chive, or green onion, lemon zest). Gentlely roll the scallops in the sauce to wam them through. Taste for salt and pepper. Serve with arugula & baby spinach salad.

Coconut Panna Cotta

This is my friend Pamg's recipe

1 can of coconut milk, 1/2 cup heavy cream,1 tbl of sugar, 1/3 cup of water, 1pkg of unflavor gelatin.

In a mixing bowl, dessolve gelatin in water.  In a sauce pan, heat coconut milk and sugar on a medium heat until simmering.  Pour coconut milk into gelatin mixture,  add heavy cream, then mix well.  Pour into ramekins and chill in the fridge for at least 2 hrs.

Mango sauce : mix 1/2 of mango pulp and 1/2 cup of mango juice

Mexican Wedding Cookies

 

1cup (2 sticks) butter, softened,1cup powdered sugar, divided, 1 tsp. vanilla, 2 cups flour, 1 cup finely chopped Pecans, 1 1/2 cups of Pringles crumbs, 1/2  cup shredded coconut

 

Preheat oven to 350°F. Beat butter, 1/2 cup of the powdered sugar and the vanilla in large bowl with electric mixer on medium speed until light and fluffy. Gradually add flour and pecans, beating on low speed after each addition until well blended, then add Pringles crumbs and shredded coconu and mix well.

   

Shape dough into 1-inch balls. Place, 1-1/2 inches apart, on ungreased baking sheets. 

   

Bake 14 to 15 min. or until bottoms of cookies are lightly browned. Cool 5 min. on baking sheets. Roll warm cookies in remaining 1/2 cup powdered sugar until evenly coated; place on wire racks. Cool completely. Store in tightly covered container at room temperature.

Sugar Coated Pecans

    
     1 egg white, 1 tsp water, 1 cup suger, 3/4 tsp salt, 1/2 tsp cinammon, 1 pound pecan halves

1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
4. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.