Scallops Provencal

Himself went to Costco, as discussed in an earlier blog post he is NOT allowed to go to a store that sells salami by the 3 foot long or other mass quantities of food.
But he did and we ended up with more fruit than we can eat and 2 pounds of scallops.

Scallops are tricky food to prepare, any episode of Hells Kitchen will have them featured and messed up.

But my man Alton Brown to the rescue with this tasty recipe!

1 pound fresh bay or sea scallops
Kosher salt and freshly ground black pepper
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2

If you’re using bay scallops, keep them whole. If you’re using sea scallops, cut each 1 in half horizontally.
Sprinkle with salt and pepper

In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer.
Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side.
This should take 3 to 4 minutes, total.
Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops.
Add the wine, cook for 1 minute, and taste for seasoning.
Serve hot with a squeeze of lemon juice.

They were amazing!


Swedish Chef Sunday

Someone with more time on their hands compiled all the intro’s of Swedish Chef in order.
I love the different ways he throws his utensils.
I feel sorry for the chickens though.


Other foodies out there.

I want to share some of my favorite cooking websites.
I’ve know Jamie for years now and love her website.
Everything is indeed better with bacon and she has the best lowcarb foods out there.
Want pizza with a crust, she has it lowcarb.
If you are ever stuck for what to do with leftovers. Mari also has excellent curry bases and overall great cooking videos.

Amd last but not least, my friend Laura’s blog.

Laura works for Penzee spices. I love my Penzees spices.
Some recipes.

If you decided to use a recipe on any of these sites and repin or repost please be so kind to credit the website!

Happy Wednesday!

Top Ten Rejected Cookbook Titles:

10. Getting Even: Hillary’s High-Fat Cookbook
9. Peanut Butter and Jelly Sandwiches for Dummies
8. Bob Vila’s Sawdust Cuisine
7. Granny Clampett’s “Yer Throwin’ Away the Best Parts!” Entrees
6. Mud, Sticks, and Leaves: Cooking with a Four Year Old
5. Cooking with Condiments – An Apartment Dweller’s Guide to
Making Something Out of Nothing
4. 101 Ways to Wok Your Dog
3. Everything’s Yogurt… Eventually!
2. Lions and Tigers and Beets, Oh My!
… and the Number 1 Rejected Cookbook Title:
1. Newman’s Stone: Cooking for Older Gall Bladders

Easy vegetables, an asparagus dish for summer.

I always get excited if I can find pencil thin asparagus, they stir fry real well when they are small and make for a very fast vegetable dish.
Most of the time preparing this dish lies in the prep work,washing the vegetables and cutting it up. The dish itself takes 5 minutes depending on the thickness of the asparagus.

Stir fried asparagus with almonds and lemon.

around a pound of green asparagus
2tbs butter
1-2 cloves garlic
1tbs lemon juice
1 tbs sliced almonds
salt and pepper to taste

wash asparagus and cut off the end of the stalk
cut asparagus at an angle into 2 inch pieces
melt butter in pan
add vegetables and stir-fry on medium heat
add garlic
at the last moment add almonds and lemon juice and season to taste

(picture from

An acquired taste for some, chicken liver.

Growing up we ate chicken liver and I still love it.
This recipe is a great appetizer, and with summer around the corner this is the perfect dish!
Will keep up to 2 weeks in the refrigerator.

Chicken liver mousse.

2 tablespoons butter
2 cups chopped onion
1 cup chopped tart apple
1 teaspoon chopped fresh thyme leaves
1 pound chicken livers, cleaned
1/4 teaspoon ground white pepper
1/2 teaspoon salt
1/4 cup brandy
1 cup heavy cream
In a large saute pan over low heat, melt the butter and cook onion, apple, and thyme, covered, until apples soften.
Remove lid and increase heat to medium add the livers and cook until firm and still pink inside.
Add Brandy and allow to burn off a little
Remove from the heat and allow to cool. Add the pepper, salt, and puree in a food processor; then chill, covered.
Whip the heavy cream to medium peaks.
Fold into cooled, pureed liver mixture. Serve chilled.



Swedish Chef Sunday

I love the Muppets, Miss Piggy, Kermit, Fozzie Bear…
But Animal is by far my favorite.


When a recipe fails.

I got my Food Network magazine the other day and it had a booklet “50 things to grill in foil”.
I love all things BBQ and reading through it I found Paella. It looked good, it looked simple. It was dinner I decided.
What happened next was sad sad sad.
Yes,that bad.

I assembled all the ingredients into the suggested disposable pan and set it on the grill.
It was supposed to take only 30 minutes and I checked it after 15 minutes.
It seemed to be cooking but the rice mix was both crunchy and becoming a gel.
Stirred, covered and poured myself a glass of wine.

10 minutes later the rice was still undercooked and it looked like paste.
It also was salty as all out.

This is where I poured myself another glass of wine and cooked a cup of rice on the stove.
I was hoping the regular rice would take the salt out (it did) and that it would make the dish less like glue and more like Paella (it did not).

After an hour all of it was cooked but it was not a success. The flavors saved it but there was no seconds for all of us and I had to throw it out.

Will I cook Paella on the BBQ again?
Maybe but not anytime soon.

Hope you have a great weekend!

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