Fresh Lemon Grass Ginger Tea

February 14th, 2012 § 0 comments § permalink

Serves 6

Ingredients

1 tablespoon fresh lemon grass bulb, sliced thin
1 inch ginger, peeled and sliced super thin
2 tablespoons lemon grass (grass)
1 green tea bag
3 tablespoons turbinado sugar

Directions

In a large French press, place all ingredients and cover with hot (just before boiling) water. Allow to steep for about 8 minutes. Drink warm or cool and serve over ice.

Thai Coconut Scallop Ceviche

July 29th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 pounds of Nantucket Bay Scallops
2 teaspoons salt
Juice and zest of 3 limes
½ cup coconut milk
2 tablespoons hoisin sauce
1 tablespoon lemon grass bulb, chopped into a paste
1 tablespoon garlic, chopped into a paste
1 tablespoon ginger, chopped into a paste
1 tablespoon raw sugar
1 or 2 red thai chilis, sliced thin
1 red bell pepper, chopped fine
2 tablespoons fresh thai basil, chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh mint, chopped
Chopped peanut for garnish (optional)

Directions

Place the scallops in a bowl and season with salt. In another mixing bowl mix the lime juice, coconut milk, hoisin and all the garlic, ginger lemon grass and sugar until well mixed. Add the thai chilis, bell pepper and mix well. Marinate refrigerated about 30-45 minutes. Take out or the refrigerator and add the fresh herbs, let stand for 10 minutes and serve garnished with peanuts!

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