Crumbed Scallops with Garlic Butter
This Saturday night’s dinner once again draws from Maura O’Connell Foley’s My Wild Atlantic Kitchen…Crumbed Scallops with Garlic Butter. This time I actually followed the recipe exactly, but had fun with the sides, grilled carrots and zucchini wedges. https://www.mywildatlantickitchen.com/ I halved the recipe and made two meals of the following IngredientsServes 42oz plain white flour4 eggs, beaten2oz fresh soft white breadcrumbs16 scallops2 tbsp olive or sunflower oil, for frying1 tbsp butterSea salt and cracked black pepper4 tbsp garlic butter at room temperatureFour carrots1 zucchiniVeggie seasoning (I mixed onion power, garlic powder, Toni’s cajun seasoning and…interestingly enough…Everything Bagel seasoning. DirectionsIn a shallow bowl, add the flour and...
Taos Run
In August 2022, I flew to New Mexico to explore Taos, a town I had heard much about. It was one of those magical trips you imagine of when flipping through travel guides (remember those?). At this point, I’m going to do a photo-dump, then add narrative later. Chase is NOT a fan of Don’s Suitcase setup. But he knows he is about to have a new adventure soon. He’s wet here from his weekly bath. Roadside view on the way to Taos, the gorge in the background Arroyo Seco, a small town between Taos and the Ski Valley Downtown Taos The Taos Gorge The view from our place in Ski Valley Scenes from the Taos Pueblo Scenes from the Taos Pueblo Scenes from the Taos Pueblo Scenes from the Taos Pueblo Scenes from the Taos Pueblo Scenes from the Taos Pueblo...
Cod Provencale
Saturday night’s dinner brings us another interpretation of a wonderful recipe from My Wild Atlantic Kitchen, an Irish cookbook by Maura O’Connell Foley…Cod Provencale.I love Mediterranean style cooking, and this meal falls squarely in the realm.Ingredients• 2 cod fillets• Soft white breadcrumbs (I put a frozen hamburger bun in a food processor for a couple seconds)• Kerrygold butter• Garlic cloves, peeled and finely chopped• Kerrygold butter• 1 tbsp olive oil• 6 shallots, finely chopped (I used ¼ of sweet onion)• 2 ripe tomatoes, seeded and chopped or good quality tinned tomatoes• 3 tsp tomato puree (I left this off)• 1/4 cup apple juice• 1 mild red chilli, split, deseeded and finely chopped (I used 1 habanero)• Black pepper• oregano and or...
Air Fried Baby Back Ribs
I had a hankering for ribs tonight. But there was a storm coming in, so I decided to do something new. Ribs in the Air Fryer.I put my standard rub on the ribs (mostly onion powder, garlic powder, black pepper, sea salt, paprika, basil and whatever feels good at the moment). I cut the ribs into individual ribs, which I never do on a grill. And then I air fried them (you are looking at one rack of baby back ribs) for 22 minutes at5 280°.After that, I brushed on my BBQ sauce and cooked them for another 22 minutes. I left them bone down the whole time.I served them with a few lines of BBQ sauce and joined it with a simple salad.These were great, with a nice ‘bite’. Not ‘fall of the bone’ but sometimes I think that is an over-rated attribute....
Haddock in a Ginger and Garlic Crust with Thai Dipping Sauce
For tonight’s Saturday Night Dinner we continue to explore the Irish cookbook My Wild Atlantic Kitchen. This recipe, Monkfish in a Garlic & Ginger Crust with Thai Dipping Sauce, originally requires monkfish. Needless to say, the local Food Lion doesn’t carry monkfish. But they do have cod and haddock, both of which would work with this, so I went with haddock. I think might even be great with salmon. This is my interpretation of the meal. I’m cooking for one person, so I halved the recipe. For instance, instead of 2 lbs of fish, I used 1 lbsIngredients2 lb sturdy white fish• Fresh ginger, peeled and roughly chopped (I used two heaping tablespoons of ginger puree)• 4 garlic cloves, peeled• 2 tbsp olive oil• 3 tbsp plain white flour, with 1...