{"id":6641,"date":"2019-01-27T16:41:33","date_gmt":"2019-01-27T23:41:33","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=6641"},"modified":"2019-01-27T17:11:10","modified_gmt":"2019-01-28T00:11:10","slug":"baked-edam-cheese-with-scallop-stuffing-keshy-yena","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/baked-edam-cheese-with-scallop-stuffing-keshy-yena.html","title":{"rendered":"Baked Edam Cheese With Scallop Stuffing (Keshy Yena )"},"content":{"rendered":"<p><em>The slave trade brought this recipe from the Dutch colonized island of Curacao\u00a0 to New Orleans.\u00a0\u00a0<\/em><\/p>\n<p><strong><em>Ingredients:<\/em><\/strong><\/p>\n<ul>\n<li>A 4-pound Edam cheese<\/li>\n<li>\u00be lbs raw scallops (shrimp, or chicken can also be used)<\/li>\n<li>3 Tab butter, softened, divided<\/li>\n<li>1 Tab vegetable oil<\/li>\n<li>1 c finely chopped onions<\/li>\n<li>1 medium-sized firm ripe tomato, peeled, seeded and finely chopped, or substitute 1\/3 c chopped drained canned tomatoes<\/li>\n<li>\u00bc tsp ground hot red pepper<\/li>\n<li>\u00bd tsp salt<\/li>\n<li>Freshly ground black pepper<\/li>\n<li>\u00bc c soft fresh crumbs made from homemade-type white bread, trimmed of crusts and pulverized in a blender or finely shredded with a fork<\/li>\n<li>6 small pimiento-stuffed olives, drained and finely chopped<\/li>\n<li>1 Tab finely chopped sweet gherkin<\/li>\n<li>2 Tab seedless raisins<\/li>\n<li>1 egg, well beaten<\/li>\n<\/ul>\n<p><b>Directions:<\/b><\/p>\n<ol>\n<li>Peel the cheese and cut a l-inch-thick slice off the top.<\/li>\n<li>With a spoon, scoop out the center of the cheese leaving a boat like shell about \u00bd inch thick.<\/li>\n<li>Hollow the slice from the top in a similar fashion to make a lid for the shell.<\/li>\n<li>Place the lid and shell in a large pan or bowl, pour in enough cold water to cover them by at least 1 inch, and let them soak for 1 hour.<\/li>\n<li>Meanwhile, grate enough of the scooped-out cheese to make 2 cups and set it aside.<\/li>\n<li>Rinse the scallops,<\/li>\n<li>If large, cut into 1\/4th.<\/li>\n<li>Remove the cheese shell and lid from the water and invert them on paper towels to drain.<\/li>\n<li>Preheat the oven to 350\u00b0.<\/li>\n<li>With a pastry brush, spread 1\u00a0tablespoon of softened butter evenly over the bottom and sides of a round baking dish at least 5 inches deep and just large enough to hold the cheese compactly. (If the dish is too<br \/>\nshallow or too large, the cheese will collapse and spread when it is baked.)<\/li>\n<li>In a heavy 8- to 10-inch skillet, melt the remaining 2 tablespoons of butter in the vegetable oil over moderate heat.<\/li>\n<li>Drop in the onions and, stirring frequently, cook for about 5 minutes, until they are soft and transparent but not brown.<\/li>\n<li>Watch carefully for any sign of burning and regulate the heat accordingly.<\/li>\n<li>Add the tomato, red pepper, salt and a few grindings of black pepper,<\/li>\n<li>Still stirring, cook briskly until most of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape almost solidly in the spoon.<\/li>\n<li>With a rubber spatula, transfer the entire contents of the skillet to a deep bowl.<\/li>\n<li>Add the scallops, grated cheese, bread crumbs, olives, gherkin and raisins.<\/li>\n<li>Toss together gently but thoroughly.<\/li>\n<li>Taste for seasoning..<\/li>\n<li>Stir in the beaten egg.<\/li>\n<li>Spoon the shrimp mixture into the cheese shell.<\/li>\n<li>Place the shell in the prepared dish, and top it with the cheese lid.<\/li>\n<li>Bake uncovered on the middle shelf of the oven for about 30 minutes, or until the top is bubbly and delicately browned.<\/li>\n<li>Serve the &#8220;Keshy Yena&#8221; at once, directly from the baking dish.<\/li>\n<\/ol>\n<p><strong>Serves:\u00a0\u00a0<\/strong>6 &#8211; 8<\/p>\n<p><b>Source<\/b><strong>:\u00a0\u00a0<\/strong>alleasyrecipes.com<\/p>\n<p><strong>Note:\u00a0\u00a0<\/strong>You can use sliced Gouda to line the dish, sides and bottom, instead o hollowing out a cheese.\u00a0 Cover the top with cheese also.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The slave trade brought this recipe from the Dutch colonized island of Curacao\u00a0 to New Orleans.\u00a0\u00a0 Ingredients: A 4-pound Edam cheese \u00be lbs raw scallops (shrimp, or chicken can also be used) 3 Tab butter, softened, divided 1 Tab vegetable oil 1 c finely chopped onions 1 medium-sized firm ripe tomato, peeled, seeded and finely &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/baked-edam-cheese-with-scallop-stuffing-keshy-yena.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Baked Edam Cheese With Scallop Stuffing (Keshy Yena )&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[99],"tags":[44],"class_list":["post-6641","post","type-post","status-publish","format-standard","hentry","category-dips","tag-koa"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6641","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=6641"}],"version-history":[{"count":8,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6641\/revisions"}],"predecessor-version":[{"id":7062,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6641\/revisions\/7062"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=6641"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=6641"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=6641"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}