EXPRESS LANE : ON THE TABLE IN 30 MINUTES OR LESS.Here's a quick way to fix scallops. Serve with plenty of hot rice and the season's best stir-fried vegetables to get a meal on the table fast. SEARED sear 1 v. seared, sear·ing, sears v.tr. 1. To char, scorch, or burn the surface of with or as if with a hot instrument. See Synonyms at burn1. 2. SCALLOPS WITH ASIAN BARBECUE SAUCE 1 1/3 pounds large scallops, EACH cut into thinner halves 3 tablespoons hoisin sauce hoi·sin sauce n. A thick, sweet, pungent sauce used in Chinese cooking. [Chinese (Cantonese) hoísin, seafood, equivalent to Chinese (Mandarin) h 2 tablespoons teriyaki ter·i·ya·ki n. A Japanese dish of grilled or broiled slices of marinated meat or shellfish. [Japanese : teri, glaze + yaki, to broil.] Noun 1. sauce 2 tablespoons lemon juice 1/4 teaspoon five-spice powder 2 teaspoons canola oil Prepare scallops and place in a bowl. Stir together hoisin sauce, teriyaki sauce, lemon juice and five-spice powder. Pour over scallops and refrigerate 30 minutes. Drain scallops, reserving marinade. In a large nonstick non·stick adj. Permitting easy removal of adherent food particles: a frying pan with a nonstick surface. nonstick Adjective skillet, heat 1 teaspoon oil over medium-high heat. When skillet is hot, add 1/2 of scallops. Cook 2 minutes on each side, or until cooked through. Remove from skillet. Repeat with remaining teaspoon oil and scallops. Remove from skillet. Put marinade in skillet. Heat to boiling and boil until reduced and thickened thick·en tr. & intr.v. thick·ened, thick·en·ing, thick·ens 1. To make or become thick or thicker: Thicken the sauce with cornstarch. The crowd thickened near the doorway. 2. . Remove pan from heat and return scallops and any juices that have gathered around scallops to skillet. Stir until coated and glazed. Makes 4 servings. Express to Go Melody's Mexican Kitchen MELODY'S MEXICAN KITCHEN, 6747 Reseda Blvd., Reseda; (818) 609-9062. When you have the hankering for food with Mexican overtones, head to Melody's Mexican Kitchen. The place was buzzing with customers on a recent visit, and there's plenty to choose from - in fact, so much that it was difficult to make a decision from among the numerous tempting menu selections. The choices include food items grouped under categories that include appetizers, tacos, burritos, fritos, gringo grin·go n. pl. grin·gos Offensive Slang Used as a disparaging term for a foreigner in Latin America, especially an American or English person. corner, gordo Gordo, the Spanish word for fat, may refer to:
Among the appetizers are ricos nachos (tortilla chips with cheese, sauce, beans, guacamole and sour cream, $2.45; add $2 more for steak, shredded beef or chicken); taquito bites (chicken and beef bite-size taquitos with guacamole and sour cream, $2.75); cheese quesadilla que·sa·dil·la n. A flour tortilla folded in half around a savory filling, as of cheese or beans, then fried or toasted. [American Spanish, from Spanish, diminutive of quesada, ($2.49); and mom's albondigas soup ($2.55). We tried the La Famosa Tostada De Salpicon Sal´pi`con n. 1. Chopped meat, bread, etc., used to stuff legs of veal or other joints; stuffing; farce. ($3.79) listed under the appetizers, but found it a good-sized portion that is large enough for an entree salad. It comes on two small, crisp corn tortillas with shredded chicken or beef (the chicken was excellent), beans, lettuce, cotija cheese and pico de gallo Pico de gallo (Spanish for "rooster's beak") is the term generally referring to a fresh condiment made from chopped tomato, onion, and chiles (typically serranos or jalapeños). and is topped with sour cream and avocado slices. It was delicious - and it is easy to understand why it's one of the restaurant's most popular dishes. Taco variations (one taco prepared the traditional way with two soft corn soft corn n. A corn formed by pressure between two toes, with a surface softened by moisture. Also called heloma molle. tortillas) range from $1.85 (for shredded beef or breast of chicken with a spread of beans) to $2 (char-broiled beef steak). You can order burritos with shredded beef ($3.70), chicken ($3.70), beans and cheese ($2.60) or char-broiled steak ($3.95). The steak version, filled with tomatoes, onions, avocado, cheese and beans, but without any sauce on top (and appeared quite dry), was quite tasty. However, it was more appealing after we sent it back and had it topped with melted cheese. When you want to indulge in fat and calories, an order of comforting chili fries ($2.55) should do the trick. Laden with chili and cheese, they're terrific. If tamales are a favorite, try the shredded beef version ($1.95 a la carte), which is loaded with beef. Although we found it lacked flavor, you could zip it up with a variety of hot or mild salsas from the salsa bar. The guacamole here is rather smooth as opposed to the chunky style - but it was good. You can order it with or without chips. If plainer, non-Mexican inspirations are to your liking, you can order burgers - either turkey or beef ($3.69); a chicken breast on a wheat bun ($4.99); and thin-sliced beef steak with mushrooms, cheese and grilled onions ($4.99). All are served with french fries or coleslaw cole·slaw also cole slaw n. A salad of finely shredded raw cabbage and sometimes shredded carrots, dressed with mayonnaise or a vinaigrette. . Many of the dinner plates - and particularly enchiladas (two beef or chicken topped with red sauce, cheese guacamole and sour cream and served with rice, beans and tortillas or chips, $5.60) and flautas ($3.95) - seemed to be flying out of the kitchen to the many sit-down diners (you order at the counter and the food is delivered to your table). You'll find many more choices, too lengthy to mention here, on the menu. Breakfast is also available from 8 to 11 a.m. daily. If you plan to order food to go, it's best to call and place your order ahead. Otherwise, you'll end up waiting 15 to 20 minutes in a rather small, confined area. This place offers good value and tasty creations for the money. If it's in your neighborhood, don't miss it. |
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