Posts from July 2016

Scallop Gratin

07/21/2016

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After working long hours lately, Gary took a break to go scalloping. The water was clear, the scallops were abundant, and they got their limit in record time–less than two hours!

Our friend Parker cooked them divinely. We ate them with toothpicks and savored the taste of the sea.

Ingredients:

1 lemon, cut into wedges
¼ lb. shucked bay scallops or enough to cover bottom of skillet in a single layer
Olive oil
Butter, softened
S&P
1/3 cup prepared seasoned breadcrumbs
1 clove minced garlic

Instructions:

First, combine prepared seasoned breadcrumbs, minced garlic, 1 tsp butter, 1 tsp olive oil in small bowl. Breadcrumbs should be evenly moistened. Next, place oven rack on 2nd highest level and turn on over broiler. Heat a cast iron skillet over medium heat and add 1 tbsp. olive oil and a ½” thick slice of butter. Once butter has melted and foaming has subsided, place scallops in a single layer on bottom of the skillet. Season very lightly with salt and pepper, and do not disturb cooking scallops. Cook on the stovetop for approximately 30 seconds to 1 minute or until scallops appear to be halfway cooked. Sprinkle moderately heavy layer of seasoned breadcrumbs over scallops. Finally, transfer pan under broiler and cook until breadcrumbs turn golden and scallops are cooked through approximately 2 minutes. Keep an eye on the pan and rotate as needed to prevent breadcrumbs from burning. Remove from oven, squirt fresh lemon over, and serve immediately.

 

Indian-Spiced Beans (Guar ki Bhaaji)

07/16/2016

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There once was was a boy as long as beans,
Because they are heirloom, they are not green.
Seeing that he is small,
He actually would bawl,
If he was fed for dinner purple beans.

Ingredients:

1lb beans, chopped in 2 inch sections
1 onion, chopped
2 T coconut oil
1/2 t tumeric
1 t chili powder
1 t coriander powder
1 t salt
1 c water
1 t garam masala
1 T curry powder
1 green chili, chopped
1/4 c peanuts, chopped

Instructions:

After chopping the vegetables, heat the oil in a skillet. Add all the dry ingredients, and stir for about 3 minutes. Next add the onion. Cook for about 3 minutes. Add the beans and chopped chili, and cook for about 3 minutes. Then add the water, and cover the pan. Cook for about 5 minutes, stirring occasionally. When the beans are cooked through, transfer to a bowl and top with chopped peanuts.

Brown Sugar Glazed Salmon

07/06/2016

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Just returned from a wonderful week in Iowa, which consisted of buckets of change and love. New and wonderful babies and spouses were brought to the mix, and my dear grandma sadly moved from this world into the next. For the ten days I was there introducing my new little guy to the Midwest, everyone opened their arms to us and fed us love.

With all of this commotion, our multi-course meals didn’t exactly happen. But we did have good Lake Michigan salmon caught by these two fisherman. (With a side of Iowa bratwurst, of course.)

Ingredients:

1lb salmon
2 T brown sugar
1 T olive oil
1 t soy sauce
fresh dill

Instructions:

Turn on the grill to high. Pat the salmon dry. In a bowl, mix the ingredients without the dill together to form a paste. Spread the paste on the fish. Put the fish skin-side down on the grill (if you’re not using salmon with skin, you can use a soaked cedar board, or cook on a cookie sheet in the oven at 400 degrees for 8-10 minutes). Cook for 5-6 minutes, or until the ends are done and the middle is still rare. Garnish with fresh dill (or bratwurst, if you’d so prefer).

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