Author Archives for dclarkabal

Grilling & Chillin on a Pontoon Boat – Stuffed Pepper recipe

I do love to cook with fresh ingredients and do so for the most part. A couple of recent posts I used jar sauce which I have no problem with but I do add my own spin to it by adding fresh garlic, onions and herbs.  I have been known to pick up a store prepared potato or pasta salad on a rare occasion; especially during the week after work.  Sometimes there just isn’t enough time to get it together.  Or there is a time and place rule that takes over; case in point.photo 2 (1)

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This weekend we spent up North with some friends; they stayed on their boat we were in a close by Inn.  The weather wasn’t great on Saturday so we played a round of golf. I shot my personal best for 18 holes and beat the guys by 6 strokes; just saying.  Sunday was spent on the water and just plain glorious.  We grilled burgers on the boat; which I think is super cool! The side salads were bought at the local grocery store; again time and a place played a hand.  While their pontoon boat did have a gas grill and small fridge and coolers under a few of the seats it is not really a place to make up potato and pasta salad. The burgers were the definite star of the meal.

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Since I didn’t make anything worthy of sharing this trip I want to share with you a stuffed pepper recipe that is pretty darn yummy, just in case you have had an abundance of peppers from your garden, unlike me this has been more of a Zucchini year for me but I have shared a couple of Zucchini recipes already; thought I would give you a little break.

1 cup water

1/2 cup uncooked white rice

2 Tbs olive oil, divided

1 medium carrot minced

1 celery stock minced

1 medium onion minced

2 cloves of garlic minced

1-2 sweet Italian sausage casing removed

1/4 lb pancetta diced

32 oz jar marinara sauce

1/4 cup red wine

1/2 tsp red pepper flakes

1/3 cup heavy cream – or use what you have on hand

1/2 grated Parmesan cheese divided

4 bell peppers (any color), halved lengthwise and seeds removed

in a sauce pan bring water to a boil, add rice and stir. reduce heat cover and simmer for 20 minutes, or until tender and fluffy.

preheat oven to 375′

heat 1 tbs olive oil in a large skillet over medium-high heat. Cook carrots, celery and onion until tender, add garlic cook for another minute. Add sausage and pancetta, cook until browned and crumbled. drain off excess liquid. add marinara sauce, wine, and red pepper flakes and simmer 10 minutes. stir in cream, 1/4 cup Parmesan and cooked rice. simmer about 5 minutes or until most of the liquid has been absorbed. Arrange peppers in a shallow baking dish, fill with mixture. drizzle remaining olive oil and cover with remaining Parmesan.  Bake uncovered for 45 minutes until the peppers are soft. serve hot.

The filling is very tasty and does freeze well if you want to double the batch, If you did it would make a great week night meal. 

Stuffed Zucchini

I had a wonderful visit from a lifelong friend this weekend.  We met when we were around 11 maybe and even though we do not see or talk with each other often; you know life and miles get in the way; it is like we see each other all the time.  We pick right up where we left off from our last visit.  We spent time going through my garden; she and her boyfriend are new to vegetable gardening. We talked plants and what was working and what wasn’t. They had the dreaded vine borers that I had been plagued with the last few years, this year we did not have that problem thankfully. We have had an abundance of zucchini which inspired tonight’s dinner. I just finished making stuffed zucchini; which I have had and never made before.

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While baking is a science and you really need to pay attention to the ingredients and the amounts needed.  Cooking is the complete opposite.  I tend to use the ingredients I like and have on hand.  Stuffing being pretty basic formula; herbs, bread crumbs, a little heat and lots of flavor plus I am a HUGE sausage fan so that is a must.  While I was chopping and sauteing I sent my husband to the garden for some herbs.  I asked for parsley and whatever else he would like.  He came back with thyme, basil and parsley.

Even though I did spend a little time looking online for some ideas in the end I used what I had on hand and made a stuffing that tasted really good.  I can only imagine once the sauce and mozzarella meld with the squash and stuffing it will taste pretty amazing.  I will let you know in about an hour. They were delicious – my husband and I both agree to make them again.

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Jalapeno – I removed the seeds with a spoon – we like a little heat.

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I used 2 whole zucchini’s. I saved the last one for tomorrow nights dinner

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Here is how I made mine – shallot, onion, zucchini, garlic and the herbs were from my garden – I think that is SO cool!

2 Shallot minced – soften in the sausage pan after the sausage is cooked

2 small onions minced – soften along with the shallot

3 Cloves of garlic pressed

3 zucchini halved and seeded – chop and add to stuffing

1 jalapeno – seeded and minced

1 yellow pepper minced

Package of sweet Italian sausage casing removed and crumbled – browned in a pan

½ cup Breadcrumbs

½ cup Parmesan cheese grated

1 jar of spaghetti sauce

Mozzarella

Thyme, basil and parsley – all from my garden

Wash and remove the stem and bottom of the zucchini, in a bowl add all the other ingredients and herbs; stir and let meld for a bit.  Preheat the oven at 350’ get out a baking dish.  Fill the zucchini with the yummy stuffing and cover with the sauce and mozzarella.  Cover with tin foil for 40 minutes then uncover and cook another 20 or so till bubbly and browned we do like our squash al dente versus mush so please cook to your likeness – if you need to place under the broiler for a few minutes please do.  I think food tastes better when it looks amazing – the company helps with this too.

Zucchini Bread

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Peppers in the middle on the garden closest to me just terrible

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Zucchini, Summer Squash, Cucumbers, Tomatoes and Butternut Squash all looking good!

broccoli - garden 046 Our gardens are doing really well this year for the most part.  The only disappointments are my peppers, both the bell and jalapeno’ peppers are just not growing or producing.  We have had a bumper crop of zucchini, summer squash and cucumbers.  We have been getting a ton of cherry tomatoes and plenty of roma; I fear all of my beef steaks will all turn red at once.  That will be another weekend of processing.  I am not complaining I am actually very grateful we are having a great year.  My favorite, for 20+ years, supermarket is on strike here on the East coast.

Fortunately I was able to harvest some garlic this year, the bulbs are much smaller than I would like but there were around 70 of them; I had planted 120 bulbs in the fall but I will take whatever I can get considering the last two years I lost all of it.

Today was pickling cucumbers and baking zucchini bread day.  I pickled 8 jars of kosher dill and 34 loaves of various sized zucchini bread – I doubled the recipe below 3 times to get the 34 loaves. So far so good!

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I started blogging a little over a year ago; a few of you, since there were just  few of you at the start; may remember me posting this zucchini bread recipe around the same time last year however SO many more people have come on board with me since.  Technology is a pretty amazing tool. I was just looking at some of my blog stats and just today I had 3 people from 3 different countries check me out.  Colombia, Brazil and Italy I find that SUPER cool. Also I had barely started my first paragraph tonight when my daughter faced time me from the Philippines; she is there vacationing with a friend of hers from Japan. The world is getting smaller and smaller.

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Zucchini Bread – bake 350’ 45 minutes or so – depends on what size the pan is.  The recipe easily doubles and freezes well

2 large eggs

½ cup vegetable oil

½ cup apple sauce

2 cups sugar

2 tsp vanilla

2 tsp cinnamon

1 package vanilla pudding mix

1 tsp baking soda

1 tsp baking powder

3 cups AP flour

2 cups shredded zucchini that you have squeezed out most of the liquid – I put it all in a colander, place a plate and something heavy on it in the fridge few a couple of hours.  I still had to go to the store so it worked out great.

In a stand mixer add the first 8 ingredients and mix well, add the flour till combined and then add the zucchini.  Spray grease whatever you are using and fill to about ¾ full.  Bake for about 40-50 minutes and let cool for a bit, remove from your dish and wrap or bag.  These freeze really well.  We literally just ate our last loaf from last year just the other day.

If you are using a kitchen-aid with their 5 quart sized bowl you can double this recipe, however it will be very close to the top, so heed my instructions on when to add ingredients, it helps make sure all the ingredients get mixed well.

Thanks for listening

3 ingredient (no fuss) Eggplant

Building our patio a few years back was one of the best idea’s I pushed to get built.  Sometimes my husband needs a little nudge to start a huge project around the house – the carpenters house is never finished. I can’t truly say that as my house is awesome and more than 90% done. We were having a large family gathering and I wanted some place outside for everyone to gather. And even though he had plenty of notice he finished the blue stone patio the day before the event. 

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That’s all water under the bridge now; we have had so many gatherings out there over the years.  It is a wonderful place to talk, laugh, visit, relax and eat. On beautiful days and when we don’t have plans one of us sends the other a text to meet on the patio after work.  Some of my favorite nights are spent out there relaxing.  Keeping with the theme of relaxing, visiting and talking; dinner needs to be something that can be cooked on the grill, simply prepped and a not a lot of fuss. 

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Tuesday was such beautiful day out; I received the patio text and couldn’t wait. I was determined to make dinner an afterthought. We had some zucchini and summer squash from the garden, I had some Italian sausages in the freezer. I was thinking simple and light. My mother-in-law stopped over as I was heading out the patio with my glass of wine, and of course she joined me for a glass. She was planning on making one of her simple eggplant and spaghetti sauce dishes and had a fresh loaf of bread.  After a second glass of wine we called my father-in-law and asked him to walk over with the bread and the eggplant.

Dinner turned out excellent and I wanted to share my in-laws eggplant recipe with you all because it is 3 ingredients and NO FUSS. 

 

No fuss Eggplant

1 Medium or 2+ small (depending on how many for dinner)

1 jar of your favorite jar sauce

Half a package of mozzarella chopped 

Cut up the eggplant and place in your cooking vessel, I use my cast iron for the grill it works out great

Cover with sauce and mozzarella and then loosely with tinfoil and cook on medium low heat for about 10 minutes.

 

Squash Packet 

1-2 zucchini

1-2 summer squash

1 small onion

1 Tbs butter

Kosher salt

Fresh crack black pepper

Cut up all the squash in similar size pieces, you want them to all cook at the same time. Slice the onion and take a square of tin-foil (adjust size for how much you cut up) we are making a foil packet – I use these ALL the time on the grill and sometimes in the house.  Salt and pepper and add the butter and then fold 3 sides several times to create a packet.  They are very easy to grill; even flipping occasionally so they do not burn.  I like mine cooked to al dente so about 10-15 minutes and they are done. Leave the packet closed so they stay warm until everything else is done.

Broccoli Cheddar Soup (from my garden)

So I harvested all of my garlic yesterday as well as several zucchini and cucumbers but only one summer squash and a few tomatoes and a couple of onions. We have been getting broccoli pretty steady for a couple of weeks now. My garlic ended up with pretty small bulbs but there are 68 of them so I think we should be OK for a bit. I need to figure out how to grow larger bulbs; the small ones don’t really keep very well. Once it cures for a couple of weeks I will probably have to peel and freeze all of it. Once frozen the only way to use it is crushed but I do that more than anything else so I am pretty OK with it.

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Broccoli Cheddar

 

 

 

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Chicken Divan

 

 

 

 

 

 

 

 

Broccoli really doesn’t keep very long in the fridge once harvested so I had to do something with it. I have already frozen a couple of gallon bags so this morning I decide to make something with it. I love broccoli cheddar soup so that took care of some of it and my son loves Chicken Divan so that took care of the rest. We had the soup for lunch and the divan is actually in the oven as I type.

 

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Broccoli Cheddar Soup

1 TBS melted butter

1 medium onion chopped

¼ cup melted butter

¼ cup flour

1 Cup half and half

1 Cup milk

2 cups chicken stock

Head of broccoli (use less if you want) trimmed

1 cup julienne carrot

¼ tsp nutmeg

8 ounces grated good sharp cheddar cheese

Salt and pepper

Sauté onion in butter and set aside

I had a potato that I peeled for breakfast and didn’t need it SO I cut it up; ,boiled it and used my potato ricer and added it to my soup, it helped thicken the soup even more, which we all love.

Melt butter and add flour using a whisk over medium heat for 3-5 minutes.  Stir constantly and add the milks. Add the chicken stock and simmer for 20 minutes. Add the broccoli, carrots and onions. Cook over low heat for 20-25 minutes.

Add salt and pepper to taste. You can puree this if you want or leave chunky (I left mine chunky) return to heat and add cheese. Stir in nutmeg and enjoy. My son doesn’t like broccoli cheddar soup but he did like and eat this one.

Tiramisu

The Killington Wine Festival was this weekend; very happy that our good friends that live close to the mountain invite us up for a wonderful event it’s always a good time.  We start with a light lunch then we all head to the mountain and try lots and lots of wine. Thankfully we stay on the mountain and have a “well-planned” BBQ. This year’s dinner was excellent. After a few failed attempts over the last few years at varied menus, you have great aspirations before the wine tasting but sometimes execution doesn’t quite come out as planned.this year we came up with a winning menu. We marinated steak tips, prepped hasselback potatoes (I will write about these soon the ones who have had them have asked me to) and I was in charge of bringing dessert; well it didn’t all turn out all as planned, somebody forgot to bring the asparagus. but that’s OK. My brilliant husband came up with me making Tiramisu. If you have been following my blog at all you will see a pattern with him. He loves coming up with delicious yet pretty involved things for me to make. As you will probably also be able to tell; I am enabler since I usually make what he comes up with.They do say the first step is to admit it.

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I had totally intended to make this Friday night so I didn’t have to rush around in the morning.  Sometimes things don’t always work out according to my plans. It was getting late and I was completely exhausted so I decided to break the recipe up and then finish it up in the morning. Sometimes it actually works out even better when time is tight to make parts of recipes and assemble the final product when you have time.

Tiramisu

6 egg yolks

¾ cup white sugar

2/3 cup milk

1 ¼ cups heavy cream

1 teaspoon vanilla extract

1 pound mascarpone cheese

½ cup strong brewed coffee, room temperature

2 tablespoons rum

2 (3 ounce) packages ladyfinger cookies

1 tablespoon unsweetened cocoa powder – use a strainer to help distribute cocoa evenly

In a medium saucepan, whisk together egg yolks and sugar until well blended.  Whisk in milk and cook over medium heat, stirring constantly, until mixture boils.  Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in the refrigerator for 1 hour.

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In a medium bowl, beat cream with vanilla until stiff peaks form, whisk mascarpone into yolk mixture until smooth.

In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture. Once they get wet it is hard to move them, so if you want to place them in their spot and then drizzle it will work out better for you. 

Arrange half of soaked ladyfingers in bottom of 10×10″ (don’t worry about the size, use what you have) dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa.  Cover and refrigerate 4-6 hours, until set.  My husband actually thinks it tasted better today Sunday than it did last night; I am not going to listen too much to this since it was after lots and lots of wine – his judgment might have been a little impaired. 

I made the coffee and the egg yolk sugar portion Friday night. Saturday morning I whipped the cream and assembled much easier I think.

Lobster Cakes

Last week was a long busy week.  So the weather being perfect on Friday we decided to chill out on the patio with no real plans.  I was on my way to the patio when my mother-in-law and niece stopped over for a minute; yeah right!  I opened a bottle of wine and that was it. When my son got out of the shower he came out; when my husband got home he did not even go into the house, just walked right over sat right down work clothes and all.  After a couple of glasses they called my father-in-law to see if he wanted to walk over; they live next door. It was obvious we were all going nowhere fast.

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Now to feed everyone without spending time doing it!  I had no intention of “making” dinner remember we were chilling out tonight. I decided this was a great opportunity to get rid of some of the fruit that was going to go bad if not eaten soon.  It amazes me that fresh strawberries can be in plain sight when you open the fridge but my guys won’t eat them.  Same goes for all fruit that requires effort in my house, as soon as I peel, slice, wash etc. they can’t get enough of them but until I do, they sit! I grabbed a platter and a bunch of small bowls and washed and cleaned, grapes, cherry’s, strawberries and blueberries.  The bowls all came back empty except for the blueberries, not a lot of flavor.

Our patio guests were still sticking around so for the next round I brought out caprese salad, I used up the last of my tomatoes, some leftover mozzarella and luckily I had a leftover French baguette so I crisped up some crostini’s.  Still outside and another bottle of wine opened. I brought out various cheese, some leftover ham slices and crackers.  The mosquitos (NH’s state bird) finally drove us inside around 7:30.  I believe another bottle of wine was opened.  I had some leftover salsa and a half eaten bag of chips.  Had is the optimum word.  Everything I brought out they ate.  Last but not least I had made up and froze some lobster cakes a week or so ago from leftover lobster, yes we had lobsters we could not eat. I heated up the oven threw them in a bit and made a quick dipping sauce from mayo, sweet relish and Frank’s hot sauce.  My in-laws kept commenting that my fridge has a better variety of stuff versus theirs.

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Lobster Cakes

2 fresh Maine lobster meat cut up in nice size pieces

1 large egg

¼ cup mayo

1½ tsp Dijon mustard

1½ tsp Old Bay seasoning

1 tsp fresh lemon juice

½ tsp Worcestershire sauce

Kosher Salt

1¼ cups fresh breadcrumbs from white bread

1 Tbs chopped fresh parsley

1 Tbs unsalted butter

Place lobster in a medium bowl and set aside

In a small bowl whisk the egg, mayo, mustard, old bay, lemon juice, Worcestershire and ¼ tsp salt. Scrape mixture over the lobster and mix gently, do not over mix.

Sprinkle the breadcrumbs and the parsley over the mixture and mix them thoroughly but gently, you don’t want to turn this into mash it should be loose.  Cover and refrigerate for 1 to 3 hours.

Shape the mixture into 7 to 9 cakes about 1 inch thick. In 12 inch skillet heat the butter and a little olive oil over medium heat. When the butter is frothy, add the cakes to the pan.

Cook until dark golden brown about 4 minutes. Flip the cakes, reduce the heat to medium low and continue cooking until the other side is well browned. 4-5 minutes.

Serve with salsa or another condiment. Again I made a quick mayo, relish, hot sauce that was a huge hit; remember they ate all of the salsa earlier.

Shredded Hash Brown Cups

I have never been a huge fan of the traditional quiche. They never tasted as good as they looked to me for the work you had put into them. Strata’s are just so much easier, no crust needed! However I found a recipe for a quiche with the crust being shredded hash browns; it piqued my interest. I bought the ingredients a few weeks ago and never got around making it. Having an extra-long weekend and the weather at the beginning being pretty sucky I had time to play a little. The quiche was pretty successful. My guys and I had a few critiques that we think would make it better. This happens more often than not, they are very opinionated.

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This morning sitting at the island drinking my tea with my husband and his coffee; I asked what would he like for breakfast. He said something with egg in it. Big help he is! I had some leftover hash browns to use up and have always wanted to make hash brown egg cups. I saw them on the cover of a magazine a few months ago. So I looked up the basics from the magazine and got out what I hand on hand and what was close enough to get by with. They used prosciutto which I did not have; I had bacon and ham on hand. I usually try to make a dish the way I find it and then change it to our taste but sometimes I have to use what I have on hand; actually that happens more often than not They were delicious we liked the ham better than the bacon.  Before we ate my husband asks me if I took a picture of them. After we ate he asked if I was going to blog about them, I was thinking about it, he said you totally should.

A good friend of ours went to the Azores a month or so ago and brought me back some sweet paprika that he enjoyed while there. This was my first opportunity to try some, it was excellent.

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While my guys had definite opinions for the quiche the egg cups were a huge hit. The only comment was when can you make these again?

When cooking I really don’t measure anything, so I will give you my best guesstimates for the cups. As you can tell I didn’t have enough hash browns to fill all of the cups.  Use what you have on hand!

Frozen shredded hash browns–thawed and squeezed of all their water use enough to fill 12 cup muffin tin about 1/2 full. (this part is very important if you want them to release from the tin)

1 tsp kosher salt

½ tsp black pepper

1 tsp fresh rosemary chopped

½ tsp sweet paprika

mix all the above in  bowl to combine, you want to make sure the potatoes are seasoned

Bacon Prosciutto or ham or any combination works

(12 cups is 6 slices of bacon)

12 room temperature eggs (take out of the fridge at the start and that should be fine)

Chives for garnish

Spray your tin well. Add hash brown mixture, the bottom matters more than the sides, but you want an indent so the meat and egg fit in. Spray the hash browns and bake at 375’ for about 30 minutes. take out of the oven and place the meat you are using in the center. If bacon slice in half and then half again; crisscross them. They can hang over a little. Crack an egg in a small bowl and then carefully transfer them to the each tin. Bake for 10-15 minutes, I watched them because I wanted the whites cooked but the yolk runny. There is a fine line so cook to how you like your eggs. Scrape around the edges to release.

Crazy Chocolate Cake

I have been making this particular chocolate cake for as long as I can remember; at least since I was in middle school.

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I am not entirely sure where it came from but I believe it has been around for many many years.  If you are looking for a great recipe to teach a child try this one. It mixes easy in one bowl and is pretty forgiving.  The frosting is pretty simple as well.  The benefit is no box is necessary.

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If your house is anything like mine, any given night an impromptu dinner party can happen.  I am pretty sure the majority of people out there like a little something sweet to have after dinner. I believe it is always a good idea to have a few recipes in your back pocket for such an event.  It also helps if the recipe has everyday ingredients you probably already have on hand. It doesn’t take long to put together or bake.  I think the longest part of the process is waiting for it to cool. I know be impatient; I  have even served it slightly warm.

You know when you go to someones house for dinner and you are asked to bring the dessert.  Even though you are full everyone still wants to at least sample it. The host insists you bring the leftovers home.  Well I have not been asked to bring this one home.

This delicious cake meets all of the requirements I listed above; plus it travels well.

 

Crazy Chocolate Cake

Bake at 350’ for about 25-30 minutes – Cool completely before frosting

You can leave in the pan or remove and plate

1½ cup flour

1 cup sugar

1 tsp baking soda

3 Tbs cocoa

½ cup vegetable oil

1 Tbs vinegar

1 tsp vanilla

1 cup milk

Add all ingredients in a bowl and mix well.  Spray a 9×9 pan or similar.  This makes one small cake I tried doubling it but I didn’t care for the way it came out.  It is so easy to throw together if you want to make a layer cake just add ingredients to the same bowl.

 

Buttercream frosting

1 stick of softened butter

1 tsp vanilla

2 1/2 cups confectioners’ sugar

If too thick to spread add a dash or two of milk

In a mixing bowl add all the ingredients turn on the mixer on medium until all combined about 3 minutes.  You may need to scrape down the sides of the bowl.

Pan Seared Scallops

If you like Scallops and have only ever had them battered and fried; you are missing out on something pretty special and extremely simple to make.  Sea Scallops need very little attention before you can enjoy them.  Make sure to remove the small side muscle from each scallop, rinse with cold water and thoroughly pat dry.

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Get out your favorite 12 to 14-inch sauté pan heat to about high to medium high and add a small amount of olive oil, once the oil start to shimmer and just before smoking.  Kosher salt and fresh cracked black pepper each scallop and place them gently into the pan; careful not to let them touch each other.  Sear the scallops for a 1 ½ to 2 minutes per side.  They should have about a ¼ inch golden brown crust on each side.  Take special care not to overcook them; they will become rubbery.  The center should be translucent. 

Transfer them to a plate and enjoy!  OR I personally enjoy making a simple sauce to serve over them.  A little white wine, some fresh crushed garlic and to finish it off a tablespoon or two of butter and life is good!

While the heat is still on add some white wine, with a wooden spoon scrape up all the yummy leftover bits. Cook down the wine for like 3-5 minutes, turn off the heat and add a pat or two of butter.  Once melted you can add the scallops back to the pan to re-heat a little or just pour the love over them and enjoy.

Searing is a very important part of making a wonderful flavorful caramelization to most meat.  It is all about building the depth of flavors.  Most people want to move, flip and lift whatever it is they are searing.  Please refrain from touching it for 1-2 minutes for scallops, 3-5 minutes for pork and beef – time is relative to your personal stove; only you know how hot it gets, how quickly it heats up.  I sear Steak, Chicken, Pork and fish fairly often and finish it off in the oven.

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Make sure your using a pan that can go into a hot oven, make sure you pre-heat your oven.  Size matters; that is the thickness of the meat you are searing and finishing off in the oven.  Times will vary so if you have an instant meat thermometer; that will help you until you get a feel for how long things will take to your doneness.

In one of my cooking classes we were searing chicken.  I had 2 saute pans and 2 students watching them.  I literally had to set the timer on my stove to help them with the timing.  Another good tip is to wait for the meat to release itself; that is another way to know when you should flip to the other side. If you have to fight to remove what you are searing from the pan, it is not done building flavors.

I work with one of the students from this class.  She came up to me last week and told me she waited for the chicken to release before turning and her whole family loved the crust and additional flavor that it added to her dish.  She mentioned it was pretty painful for her to not flip but I was in her head saying let it be; leave it alone…I love hearing these types of stories.

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