In my mind, nothing renews the soul more profoundly than spending time in the Pacific Northwest – the morning mist, the rhythm of the sea and forlorn cries of gulls circling overhead – there is no comparison.
Category: Catholic Friday Suppers
Angel Hair Pasta with Shrimp in White Wine
So pretty. So delicate. So delicious. Served along side warm garlic bread and a simple salad of leafy-lettuce with tomatoes, this makes for one romantic supper or impressive meal when company comes a calling. I love pasta dishes for entertaining. Maybe that’s just the romantic in me – imagine a table set in the middle of a vineyard – friends gathered round just as the sun begins to set. In the twilight of the evening, we break the bread and let the lively conversation begin. Laughter and love floating in the air, dancing together, intertwined as one. Oh, life is good under a setting Tuscan sun.
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Seared Scallops with Jalapeno Vinaigrette
Hubby and I have a wedding anniversary coming up. Seems to come up around this same time every year for as long as I can remember. Our anniversary got me to thinking – and planning a meal for my soul mate, the love of my life. Something special – my gift to him. Hubby adores bounties from the sea. Scallops are right up there on his hit parade. As are dishes that contain a bit of heat. This bright, beautiful recipe for scallops contain both.
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Shrimp Scampi with Scampi Butter
A few months back, I shared with you folks my Summer Birthday Bistro Style – a four course celebration featuring some of my favorite foods. I mentioned in passing that the prior birthday celebration featured many of my favorite Italian dishes. My family said it was more a party for them then for me. They were the ones treated to a impressive feast. It was a smorgasbord of foods. Two appetizers, three main meat/seafood courses, three sides, a salad and dessert. Something for everyone.
Mahi-Mahi Burgers
The first time I had a Mahi-Mahi Burger was during a visit to Bloody Mary’s Bar and Grill in Bora Bora. It was the most incredible fresh-caught fish burger I had ever tasted. Hubby and I so loved these burgers that we made it a point to have lunch there at least once during our visits to the island. We simply could not get enough of them. While we have since sampled other Mahi Burgers, none compares to the ones you can get at Bloody Mary’s. The only way I know of to get the real deal is to board a plane and head to the beautiful South Pacific island of Bora Bora.
Pan-Seared Scallops with Browned Butter Tarragon Sauce
One of my favorite herbs has to be tarragon. I love all the complex flavors of this herb. Slightly sweet yet subtlety bitter with hint of pepper and a dash of licorice. I love it in butter both as a spread for warm bread and to pat over a perfectly grilled steak. Tarragon is great in sauces, too. It goes with just about anything – from beef to seafood. Sweet, mild scallops seared in butter just scream for a white wine tarragon sauce. This is one wonderful dish that won’t disappoint.
I especially love how quickly the seared scallops comes together for a spectacular supper after a long day. From beginning to end, we are talking twenty-minutes at most. Wow, that’s what I call quick!
While these scallops would do justice to just about any bed of rice, I served my scallops with Uncle Ben’s Ready Rice Pilaf. It’s flavorful, fluffy and cooks up in under two minutes. Hey, every shortcut in the kitchen adds up to more relaxation time with my family.
Pan-Seared Scallops with Browned Butter Tarragon Sauce
Sea Scallops
1 lb Sea Scallops (about 15 large scallops_
1/4 teaspoon Sea Salt or to taste
1/8 teaspoon white pepper or to taste
1 tablespoon Butter
1 tablespoon Olive Oil
Rinse scallops and place on paper towels to drain. Pat dry. Sprinkle scallops on both sides with salt and pepper.
Heat large non-stick skillet over medium heat for 1 to 2 minutes. Add the oil and butter. Swirl pan to blend oil with butter. Heat until bubbling and the butter is just beginning to brown.
Pat the scallops dry once more. Add scallops to the pan and sear 2 minutes or until golden. With tongs, turn scallops over and sear other side about 2 minutes longer, until golden. When done, scallops should feel firm to the touch.
Remove scallops from pan and place on serving platter. Hold in a warm oven while the sauce is made.
Browned Butter Herb Sauce
3 tablespoons butter, divided
1 medium shallot finely diced
1/4 cup dry white wine
1/8 cup finely chopped fresh chopped tarragon
1/8 cup finely chopped fresh chopped chives
1 Lemon, Zested
2 to 3 lemon wedges reserved for serving
To the now empty skillet over medium heat, melt 1/2 tablespoon butter. Add shallots and sauté for about a minute, scrapping up any browned bits left behind in the skillet.
Add the wine, reduce heat to medium-low and simmer until the mixture is reduced by half.
Add the herbs and lemon zest, stir to blend.
Reduce the heat to low. Add the remaining butter, and whisk constantly until all the butter is melted.
Return the scallops to the skillet and roll gently in the sauce to coat. Taste sauce and adjust seasoning as needed with more salt and pepper to taste.
Place scallops with sauce on serving platter. Garnish with slices of lemon if desired.
For a nice presentation with awesome flavor, surround scallops with Rice Pilaf.
NOTE: Uncle Ben’s Ready Rice Pilaf cooks up in the micro wave in 90 seconds for a quick finish to the meal.
Cajun Bay Scallops over Spicy Spanish Rice – A Worldly Dish
Hot, hot, hot! Feel it . . . hot, hot, hot. I don’t know which sizzles more, the bay scallops or the spicy rice. Put the two together and you’ve got one incredibly spicy dish. While so many dishes feature the Sea Scallops (those are the bigger scallops – 20 or so per pound), this recipe centers around the Bay Scallops (their smaller cousin – 70 or so per pound). Bay Scallops are naturally sweeter, which helps to offset the intense heat of this scorching hot dish.
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Linguine with Basil Tomato
This is another of those wonderful One-Pot Wonders. I love them, if for no other reason than because everything cooks up in a single pot. (Making this equally popular with my KP crew – Hubby and Kiddo). Always one to give credit where credit is due, we can thank Donna at Apron Strings for this beautiful one-pot creation. Don’t you simply adore any meal that can be cooked up in just one pot? Continue reading “Linguine with Basil Tomato”
Poached Salmon with Mousseline Sauce
One of the most famous, most recreated menus on the planet has to be the Last Supper aboard the Titanic. I haven’t a clue as to why the sinking of this grand ocean liner holds such a romantically tragic place in the social physic, but it does. The Titanic has been the subject of many books, films and television programs. Immediately following the loss at sea, the public seemed unable to get enough and that appetite carried forward throughout the years. In all there were a total of 19 films and 27 Television productions, including a 1971 episode of Night Gallery entitled Lone Survivor.
Fried Lobster Ravioli with Two Cream Sauces
Many moons ago, a restaurant and brewer opened just down the street from where we were living at the time. They brewed the usual – beer. They also brewed some of the most incredible Root Beer I have ever tasted. Hubby and I are not beer consumers. As for Kiddo, now that he is of the legal age to drink, he doesn’t mind a draft every now and then. However; he is our child – with a weakness for top-shelf Margaritas and a good Merlot. When it comes to wines, he’s become a bit of a snob. He feels the cork, sniffs and swirls, giving the illusion that he has been drinking wines for eons, and that he knows exactly what he is doing. Like Hubby, Kiddo prefers a red that is deep and full-bodied, the product the small berries of Cabernet Sauvignon, while I prefer the more delicate fruit of the Pinot Noir vine.
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Salmon Patties with a Newburg Sauce
As a kid, I remember my Tita (that’s Aunt) often made Salmon Patties on Fridays. Unlike mine, hers were served like a burger and were very delicious. One of my favorite things about visiting my Tita (besides hanging out with all my cousins) was having Salmon Patties for lunch. Let me tell you, her Salmon Patties beat the heck out of Mom’s Friday Fish Sticks!
An Old Fashion Southern Catfish Fry
When I was barely knee-high to a grasshopper (meaning very young for those of you who are scratching your heads), my Dad often showed up at my elementary school. He wanted to go fishing, and wanted to take his fishing buddy along. Way back then, anywhere along the Sacramento Delta was good for fishing. All you needed to do was to find a wide spot in the road, pull over to park, then hike down the embankment to the wide, lazy river.
Buttery Tuna Melts on Sourdough
We have been eating a lot of well-prepared, planned and dutifully executed meals of late. Don’t get me wrong, I love spending time in the kitchen. It’s stressful to balance so many component of a beautiful meal flawlessly, but it’s the kind of stress that brings great satisfaction and a smile to my face – not to mention my men folk. As I’ve said before, we try to keep meat off the tables on Fridays, as was the way of the Church when Hubby and I were growing up.
Capelli d’angelo with Creamy Roasted Pepper Sauce
After a long day away from home, we all yearn for a supper that is easy to prepare, visually stimulating and satisfying to both our taste buds and hungry tummies. What could be easier than to boil a big pot of pasta, then toss all that delicate Angel Hair goodness in a rich, creamy sauce? I love this sauce, be it over pasta (today’s featured entrée) or chicken or better yet gently sautéed shrimp. If you like, this particular pasta dish could be elevated even further simply by adding a handful of sautéed garlic shrimp just before serving. Why only a handful? The pasta in its rich, creamy pink sauce is the star of the evening.
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Cajun Sea Scallops over New Orleans Style Risotto
Years ago, Hubby and I loved to dine out at a place called the Voodoo Steakhouse at the Rio in Las Vegas. While off the strip, the Voodoo Steakhouse; located on the 50th floor had a spectacular view of the city lights. The upscale steakhouse with a New Orleans twist served up amazing dishes and signature drinks.
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Welcome to Rosemarie's Kitchen 