03.08.11
Posted in scallops, seafood
at 11:30 pm
It’s that time of the year again Lent has arrived and it is the time of year where we try and figure out what to cook on Fridays and other meatless days during this Holy season. Its hard enough for me to give up something and stick to it but this is the time of the year where we ponder what Jesus gave up for us and giving up meat on Fridays isn’t something to difficult for us when you think about the meaning of this season, but I always have a problem figuring out something to cook. I am not a big seafood eater but Tim is. I will eat either dairy or vegan on Fridays this Lent but Tim my Big meat and potatoes guy will have seafood.
He is my Seafood dish tester. And the next several recipes got a thumbs up from Tim. So I hope ya’ll enjoy them as much as he did.
Pub-Style Scallops and Chips:
1 pound either fresh or frozen scallops
1 cup all purpose flour
2 tablespoons corn meal
1teaspoon baking soda
1 cup your favorite beer
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 egg, beaten
oil for frying
Pre heat the oil to 360 degrees. While the oil is heating up, mix together the salt, pepper,corn meal in a quart size storage bag. Set aside. Meanwhile in a medium bowl mix the remaining flour, baking soda. Whisk in the beer and egg, whisking till the batter is thin and smooth. Working quickly, add the scallops to the bag with the corn meal, shake to coat. Remove from the bag and shake off the excess flour. Dip the scallops into the batter a few at a time and immediately place into the hot oil. Cook for 2 to 3 minutes or until golden brown. Work in small batches and not overcrowd the fryer.
Serve immediately with your favorite fries.
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02.09.11
Posted in Uncategorized
at 4:25 pm
This was one of my mothers favorite dishes. All I did was add the cheese as this is the way we like it best
2 2/3 cups water
1 1/3 cups uncooked white rice
4 large green bell peppers, halved and seeded
2 pounds lean ground beef
1 1/4 onion, diced
garlic powder to taste
salt to taste
ground black pepper to taste
1 1/4 (15 ounce) cans tomato sauce
2 2/3 cups finely shredded mozzarella cheese
- In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Preheat oven to 350 degrees.
- Place green bell peppers in a medium saucepan with enough water to cover. Bring to a boil and cook for 10 minutes. Remove peppers from the water and set aside in a 9×13 inch baking dish.
- In a large saucepan over medium heat, brown the ground beef; drain. Return to heat and mix in onion, cooked rice, garlic powder, salt and pepper. Pour in tomato sauce and mix thoroughly. Let simmer for about 10 minutes. Remove from heat.
- Spoon the meat mixture onto each half of the green peppers. Bake in the preheated oven for 45 minutes or until mixture begins to turn golden brown.
- Sprinkle mozzarella cheese over the top of each stuffed pepper. Return to the oven and bake until cheese is lightly browned, about 5 to 10 minutes.
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11.08.10
Posted in Uncategorized
at 1:55 pm
This is a slight twist on a traditional Thanksgiving Dinner. It has all the elements, turkey, sweet potatoes,stuffing all the trimmings.
The menu:
Sage Butter Roasted Turkey Recipe follows
Praline Sweet Potatoes recipe follows
Country Stuffing recipe follows
Brusse Sprouts with Almonds
Mash Potatoes
Rolls
Pumpkin Pie
Sage Butter Roast Turkey:
1 20 pound turkey
6 whole sage leaves
1 stick unsalted butter softened
1/2 stick melted butter
salt and pepper
Preheat the turkey to 450 degrees. Wash and dry turkey. Chop sage leaves rouhgly. Add sage to softened butter. Mix gently. Set aside. Gently pull the skin loose on the turkey back. Using your hands stuff the butter/sage mixture betweem the skin and meat of the turkey. Lay the skin back in place. If you are afraid it is going to pill back place a couple of tooth picks to hold it into place. Brush the skin with some of the melted butter. Season with alittle salt and pepper. Place into the 450 degree oven for 30 minutes. After 30 minutes reduce the heat to 325 degrees continue cooking till done. BAsting every 30 minutes with the melted butter.
When cooked throughly remove from the oven and let rest for at least 20 minutes before carving.
Praline Sweet Potatoes:
1 large can. sweet potatoes, drained
1/4 tsp. salt
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp nutneg
1/3 cup sugar
1/4 cup melted butter
2 eggs
TOPPING:
1/4 cup melted butter
3 tbsp. flour
3/4 cup brown sugar
1/2 cup chopped pecans
Pre heat oven to 350 degrees. Mash potatoes, add other ingredients, place in a greased casserole. Combine topping ingredients sprinkle over potato mixture. Bake at 350 degrees for 30 minutes.
Country Bread Stuffing
6 cups bread cubes
3 eggs, lightly beaten
1/2 cup chopped celery
pinch saffron
2/3 cup milk
1 tsp salt
1/4 tsp. pepper
1/4 medium onion, chopped fine (optional)
4 tblespn unsalted butter
Put bread cubes in a large bowl. Add beaten eggs, celery, saffron, milk, salt, pepper, and onion. Toss lightly as for a salad. Do not press the filling or it may become heavy. Spoon into a generously buttered 2-quart baking dish and dot with the butter. Bake in a preheated 350° F. oven for 30-40 minutes. When done, the tops of the cubes should be golden brown. Cover with foil to keep very hot until serve.
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