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We've been doing this blog for about a half-dozen years.  Now we have a new version going on Facebook.  Check it out by going to Facebook and search for "Mark and Sheri' Blog" where you can find recent recipes and pictures.

Post-Nachos "Chilaquiles"

The Seattle Seahawks opened their NFL regular season with a recent Thursday night game.  So we did nachos, of course.  And not just any nachos, but "super" nachos, including beans, rice, cheese, jalapeños, tomatoes, etc.

But there was way too much left over.  What to do with a pile of uneaten nachos?  Initial instinct might be to toss 'em.  But they were too good to go straight to the compost bin!  We decided to repurpose them into a Latin casserole of sorts.

The key was to make sure the finished product was moist underneath and not dry or crusty above.  So we added enchilada sauce to the chips and tomatoes and extra cheese on top.  The result?  A tasty take on a classic Chilaquiles, or what some might call an enchilada casserole.  And nothing went to waste!

Recipe #80 - Grilled Veggie Sandwiches with Kalamata Aioli

We had this yummy sandwich with a roasted garlic tomato pasta salad on top of fresh arugula tossed with a light lemon vinaigrette.

1/4 cup pitted Kalamata olives
1/2 cup mayonnaise
2 Tbsp. extra virgin Olive oil

4 prebaked torta rolls (we got ours at Costco)
4 Tbsp. unsalted butter

1 zucchini, sliced lengthwise into thin slabs (1/4")
1 portobello mushroom, stemmed and gills removed
1 red bell pepper, cored, seeds and pith removed
1 small red onion, peeled and sliced
1 large ripe tomato, thickly sliced into 4 equal slices
2 Tbsp. Olive oil

4 slices provolone cheese

Buzz up the olives and mayonnaise in a food processor and add oil slowly to create an emulsified sauce.  Set aside.

Toss the veggies with oil in a large bowl, then grill on a hot grill until cooked and well grill-marked.  Spread butter on the face-down sides of the torta rolls and heat on a flat Santa pan until lightly browned.  Slather both sides of bread with the Kalamata aioli.

Assemble the sandwiches:  Stack the veggies on one side of each torta in layers, put on some arugula leaves, and top with cheese.  Put under broiler flame until fully melted.  Put the top of torta bread on the sandwich and serve.

Recipe #79 - New and Improved Blender Hollandaise

We published a blender hollandaise sauce a few years back, but wanted to try a new one with a thicker consistency.  This one nailed it.

3 egg yolks
1/4 tsp Dijon mustard
1 Tbsp fresh lemon juice
1/4 tsp salt
1/2 cup unsalted butter

Buzz the first four ingredients briefly in a blender.  Melt the butter in a small saucepan over low heat. With the blender running, pour the butter in a thin stream.  Sauce will thicken quickly.  Serve immediately.

Recipe #78 - Seared Scallops with Basil Aioli

Sheri' created this and it's fabulous. This aioli and perfectly cooked large day-boat scallops are made for each other. This recipe serves four.

6 oz. plain Greek yogurt

2 Tbsp. mayonnaise

2 cloves garlic

2 handfuls fresh basil

1/4 cup extra virgin olive oil, more as needed

12 large fresh scallops

1/2 cup orange juice

olive oil

salt & pepper

Toss the scallops in orange juice and let marinate for 30 minutes before cooking.

In a food processor, combine yogurt, mayonnaise, garlic and basil. Buzz to mix well, then add olive oil slowly through the feed tube until the mixture is thick, creamy and emulsified.

In a wide saute pan, heat a small amount of olive oil over medium-high heat. Drain the scallops, season with salt and pepper, and add to the hot pan. Cook until done, turning about every minute until just done and perfectly seared.

Place the three scallops on eash of four warmed serving plates and top each scallop with a generous dollop of basil aioli. These go very well with pasta, risotto and salad. Enjoy!

Good wine match: Pinot grigio, sauvignon blanc, chardonnay or vouvray.

Recipe #77 - Fennel Remoulade

Mark came up with this one at work, and made it again this past weekend to have with broiled East Coast style crab cakes.

1 fennel bulb, cut into coarse chunks

1/2 white onion, cut into coarse chunks

3 oz. dill pickle chips or slices

1/3 cup dill pickle juice

3/4 cup mayonnaise

1/4 cup ketchup

1 Tbsp. sambal oelek hot sauce

2 Tbsp. sriracha hot sauce

Pinch salt

Put everything in a food processor and buzz it up until smooth (because of the fibrousness of the fennel, it will have some texture to it).

Serve with crab cakes, fish sandwiches, fish fillets or any type of seafood.

Recipe #76 - Eggplant-Tomato Pasta

Looking for a satisfying, tasty pasta dish that's low-fat, low-calorie and low-cholesterol? Try this one.

1 large eggplant

1 Tbsp. olive oil
1 sweet onion, peeled and diced
1/4 cup red wine
3 cloves garlic, peeled and finely minced
1 Tbsp. tomato paste
2 15-oz. cans fire roasted diced tomatoes
Pinch fresh minced thyme
Pinch fresh minced rosemary
Pinch fresh minced Italian parsley

1 lb. orichiette pasta ("little ears") -- or pasta of your choice

Cut the eggplant in half lengthwise and place face down on a sheet tray. Roast at 350 degrees for about 30 minutes, until very soft. Remove and let cool. Scoop out flesh of eggplant and dice; set aside.

In a wok or large saucepan, heat the oil and add the onions. Saute until translucent. Add garlic and cook for another minute, until fragrant. Add wine, tomato paste and canned tomatoes. Simmer sauce for about 30 minutes. Add herbs and season with salt and pepper to taste.

Meanwhile, cook pasta in salted water until al dente. Toss the pasta with the sauce and serve. We had this with shaved parmesan cheese, herb-roasted brussels sprouts and Caesar salad. Yum!