First let’s talk about Kraft Mac and Cheese for a moment. You know the stuff I’m talking about – comes in a box with a package of powdered cheese. In 1916, Kraft was awarded a patent on their powdered cheese. While the company did not create powdered cheese, it did come up with a new way of processing the powdery substance. By 1937 Kraft had perfected its Mac and Cheese Dinner. The timing was perfect. World War II was looming just over the horizon, and the impact of a world war would create a demand for Kraft Mac and Cheese.
Category: Catholic Friday Suppers
Pan-Roasted Monterey Bay King Salmon
A few years back, we took a vacation that was jammed packed with adventure. Lots of hiking, dune buggy riding and an exciting boat trip up the Rough River. We took a seven-hour white-water jet boat excursion. Wow! As our boat headed up the mouth of the Rough out of Gold Beach (104 miles round trip, with over 40 miles total of white water thrills) we waived a friendly “hello” to the fishermen. While it was late in the year for the summer run of salmon, these fishermen were all hopeful. Upon our return, a few lucky anglers were eager to hold up their catch. Some mighty beautiful Salmon were held up with pride to the hoops and hollers from our fellow passengers.
Mustard-Garlic Broiled Salmon
I remember as a school girl taking a field trip to a fish hatchery along the American River. The experience stuck in my mind. I remember running along the banks of the river with my classmates, laughing and having a great time.
Portuguese Scallops over Rice
Let’s start with this is not the post I intended to write. What I really wanted to write was a post about were Crawdads (aka crawfish). The truth of the matter is, I’ve never cooked crawdads. I’ve never even eaten crawdads despite the fact that there is a large festival in the delta every year on Father’s Day weekend. I’ve taken my guys there, wandered about looking at all the buckets of crawdads, but even with someone else doing the cooking, could not bring myself to eat something that requires you to suck out its head. So why the obsession with crawdads?
Irish Roasted Salmon
One fine day a few years back, Saint Patrick’s Day fell on a Friday. While the Church has grated special dispensation for Irish Catholics during Lent so as to indulge in Corned Beef, I had decided to hold true to the abstinence of Church tradition.
Continue reading “Irish Roasted Salmon”Pasta Alfredo with Seasoned Scallops
Hubby loves scallops. He would eat scallops for breakfast if he could (now there’s a thought – hum). This recipe calls for either Sea or Bay Scallops. What’s the difference, you ask. The long and the short of it is that Bay Scallops are much smaller, about 100 count per pound. In the US, these scallops come mainly from the East Coast. Their meat is much sweeter, less chewy than their less expensive “cousins” – the Sea Scallop.
Classic Fish and Chips
One of Hubby’s all-time favorites has got to be Pub Style Fish and Chips. I’m not sure if it’s the idea of fried fish, the batter, the tarter sauce or the perfect marriage of all these ingredients coming together. Kiddo and I are the Malt Vinegar type when it comes to Fish and Chips. Kiddo likes Malt Vinegar so much, he even puts it on his fries. While I’m a fan of malt vinegar, I work hard to make sure it NEVER comes in contact with my chips aka fried potatoes.
Dreaming of Autumn – Creole Spiced Shrimp and Mammy’s Yummy Rice
Last Autumn, I went on a Creole cooking kick. There’s something about cooler weather and spicy foods that seemed to go hand in hand – warmed from the inside out. I wanted to try my hand at a new recipe, Creole-Spiced Shrimp Packets.
Continue reading “Dreaming of Autumn – Creole Spiced Shrimp and Mammy’s Yummy Rice”Crab Alfredo
Two of my favorite foods combined into one awesome dish – Linguine in an Alfredo Sauce and sweet, succulence crab meat. What could be better on a Friday evening in September? Served up with a simple tossed salad and a nice bottle of your favorite wine, what more could we ask for? Oh yeah, let’s not forget some warm garlic bread. Now all you need to make this a perfect evening would be a few close friends to share your table.
Pacific Dover Sole Meunière
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.
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.
Continue reading “Angel Hair Pasta with Shrimp in White Wine”
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.
Continue reading “Seared Scallops with Jalapeno Vinaigrette”
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.
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