HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Scallops. Show all posts
Showing posts with label Scallops. Show all posts

Thursday, December 5, 2013

Diver Scallops with Monte's Ham Original Glaze and a Special Holiday Offer to You.



        
As you know, I own a ham company that makes an all-natural ham that I am extremely proud of.  And along with the ham comes the glaze that I created years ago when I baked my first ham.  Monte’s Ham Original Glaze is a luscious mixture of real Dijon Mustard, Organic Brown Sugar and Seville Orange Marmalade along with a top-secret spice blend.  For all of those who, no matter what the reason, cannot, will not or do not eat Ham, I’d highly recommend the glaze. And if you stick with me, there’s a special offer at the end of this post that I hope will tempt you to try it.  The glaze is terrific on carrots, great on salmon or ribs and a must-have with my ham.  It also turned out to be a terrific pairing with some large Diver Scallops I saw in the market. And it took so little time to prepare, it qualifies as an ideal under 30 minute weeknight meal. 

Thursday, November 14, 2013

Gratin of Nantucket Bay Scallops and Prosciutto


        

         The other day I saw the sign pictured on the left announcing the annual arrival of Nantucket Bay Scallops.  Like local asparagus, there are only a few weeks a year when these little sweet morsels make their way into our market.  It’s an invitation I cannot refuse.  They’re tender and tiny, a true delicacy.  So I immediately bought enough for two and trundled home to hit the books, or more properly, the internet.   I quickly found a recipe that, while it sounded vaguely familiar, really appealed to me. The sweetness of the scallops was paired with salty bits of prosciutto, a little licorice-flavored liqueur and crisp panko breadcrumbs. There was some chopped garlic thrown in and some shallot as well. I turned to the comments section.  The recipe had very high marks from some reviewers. But others were not so taken with it.   I’ve written about how put off I am when a home cook drastically alters an original recipe and then rails that it wasn’t any good.  But in this case, there seemed to be numbers of people who’d followed the recipe to a Tee and still found it wanting.  And I started to make mental notes about how easy it would be to fix their problems.  It was at that moment that I realized I had indeed made this recipe last Nantucket Bay Scallop season. When you post over 450 recipes, eventually you’re bound to repeat yourself.  But I still wanted  to make it.  So I set about to make it even better than the last time.

Monday, October 21, 2013

A Fish Story: Gemelli with Spicy Scallops and Snap Peas



        
You might want to hide
after what I turned up...
read on...
Here’s a food writer’s dilemma for you:  Say you discovered a great recipe so full of flavor and so easy to make, you literally jumped on your MacPro and started to extoll its praises the morning after you made it.  You were taken, not just with its ease of preparation, but with the price you paid for its key ingredient.  And its pedigree impressed you:  The Chef who created the recipe had a reputation as a 2013 “Rising Star” semi-finalist for a James Beard Award and was the winner of StarChefs.com 2013 New York Rising Stars Award.  You were unfamiliar with his restaurant but quickly discovered that the New York Times’ Pete Wells had given it 2 stars in 2012.  Then you probed a little deeper and things got very dicey.

Monday, August 26, 2013

Scallop Saltimbocca with Golden Delicious Apples


        When I lived in Rome, Saltimbocca was an introduction to the cuisine of the city itself.   “Saltimbocca alla Romana” featured veal, topped with Prosciutto and Sage in a Marsala and butter sauce.   It was very good and, because of its ingredients, more expensive than most entrees at the trattorias where we ate as students.  It was, therefore, a treat reserved for the days right after our allowances arrived from home.  
       Saltimbocca means “jump in the mouth” although I could never figure out if that was because the taste ‘jumped’ in your mouth or because the dish was so delicious, you literally couldn’t wait to eat it.  Either way, I love Saltimbocca.  So the other day, when I was looking for something quick and easy to cook, I gravitated to a Tyler Florence recipe (again) that featured Scallops, instead of veal, and a lemon, olive oil and butter sauce in lieu of the Marsala and butter sauce of my student days.  It is well worth repeating here.

Thursday, July 18, 2013

Ina Garten's Italian Seafood Salad


        
Ina's Italian Seafood Salad minus the Mussel shells....
and with them served on a bed of lettuce
It’s houseguest season and that means food. Lots of it.  By my count, between Friday and Sunday, there are total of 6 meals to offer: 2 dinners, 2 breakfasts and 2 lunches.  If that all seems overwhelming, don’t kill me for saying it doesn’t have to be.   The more you get done before the guests arrive, the easier your weekend will be.  This dish could not be a better example.  You make the whole thing in all of an hour in the morning, stick it in the refrigerator for at least 3 hours and you’ve got a superb dinner or lunch whenever you want it.

Thursday, May 16, 2013

Stir-Fried Chili Scallops with Baby Bok Choy Adapted from Fine Cooking



When I wrote about our culinary adventures in St. Barthelemy, FWI in March, one of our readers, “Mike”, got into a spirited discussion about how the scallops I’d waxed poetic over, were not local.  In fact, he was pretty irate about seafood in general and posted as a comment:  “Why the lack of eating local seafood?  Scallops multiple times mentioned (frozen and cryovaced from America)...so really as a foodie...how good can it be?" Now “Mike” is a Massachusetts native and his knowledge of seafood is impressive.  In a subsequent comment, he explained: “ Scallops do not freeze well…they shrivel and such...and because of that the frozen ones are not "dry" scallops, they are the ones that have that phosphate solution added to them to plump them up and make them hold water and look better after they defrost.” All that being said, I still loved my St. Barth’s scallops.  And when we got home and I came across a recipe for a Stir Fry with scallops, I couldn't wait to get my hands on some fresh scallops.

Thursday, January 19, 2012

Nantucket Bay Scallops in Tabasco Butter with Parmesan Cheese and Croutons


  
The American Hotel.
A must stop in Sag Harbor whether for
Bay Scallops or not
         I can’t tell you how proud I am of this recipe.  It is really one time when I can genuinely claim authorship of a dish. I’d tried a recipe for something similar several weeks ago.  It was a way of using the absolutely delectable tiny scallops that are native to the waters around the Hamptons on Long Island and even more renowned when they hail from Nantucket.  These wonderfully sweet morsels are in season and we look forward to every delicious bite.   But what a disappointed the recipe was!  The topping was made with those breadcrumbs that likely live in most pantries for years.   The scallops were drowning in them and bland as all get out. Disappointing is an understatement.  Especially after having had the most tender, deliciously flavored Peconic Bay Scallops at a holiday dinner at Sag Harbor’s wonderful American Hotel.  I vowed to make them again and started working on ways to create this dish.

Tuesday, January 19, 2010

Gratin of Bay Scallops from Ina Garten's Back to Basics (Clarkson Potter 2008) and in our reader comments A recipe for Fig, Prosciutto and Gorgonzola Pizza!



I have a confession to make.  I was having lunch with my dear friend Barbara at one of our favorite spots.  Aperitivo at 780 Third Avenue at 48th Street (212-758-9402) is sleek and reasonable. They make an amazing Pizza Bianca with figs, prosciutto and gorgonzola which is in itself reason to go there.   We do like our Apperitivos and the very pretty bartender who serves them.  But what I’d never noticed before was that the television, mounted on the wall next to the bar, was tuned to the Food Network.  Perhaps the owners are trying to placate all those poor people from Westchester and Long Island who no longer get the channel due to an on-going Cable feud which has taken the network off their televisions.  But I do know that with the set right behind Barbara, as hard as I tried to concentrate, I couldn’t help but sneak a peak.  I was intrigued by Ina Garten making the most incredible Gratin of Bay Scallops.