Grilled Lemon Garlic Scallops

Grilled Lemon Garlic scallops on the grill

Ingredients

  • 1/4 cup olive oil
  • juice of one lemon
  • 3 garlic cloves minced
  • 1 tbsp italian seasoning
  • salt and pepper
  • 1 pound scallops

Instructions 

  1. In a medium sized bowl combine olive oil, lemon juice, garlic, and Italian seasoning.
  2. Salt and pepper the scallops and add to the bowl and toss in marinade to coat. Let marinate in the fridge for about 30 minutes.
  3. Place the scallops on a grill over medium high heat. Let cook on each side for about 2 minutes or until cooked throughout and slightly charred.

Source

https://therecipecritic.com/grilled-scallops/

Sous-Chef Salad

  • YIELD: 2 servings
  • TIME: 30 minutes

Following the model of a classic French salade composée, this satisfying salad, packed with cooked and raw vegetables, as well as canned best-quality tuna and hard-boiled eggs, presents beautifully and eats like a meal. It builds upon a traditional salade niçoise, but a true niçoise uses no lettuce, often has anchovies, would want cracked black niçoise olives and would not have artichoke hearts and basil. So let’s call this a sous-chef salad — and dodge the whole argument while picking up another: It is definitely the best meal salad you will eat all summer. Take care to arrange it so there’s some of each component wherever your eye lands. Try to nestle and fluff the ingredients to allow them all to be seen, rather than piling layer atop layer and thus obscuring the beauty of everything below. This makes the salad very attractive and, most important, ensures that everyone gets some of everything in each bite.

Sous-Chef Salad

INGREDIENTS

  • Coarse kosher salt and freshly ground black pepper
  • 5 ounces marble potatoes
  • 6 ounces green beans, stems removed, tails intact
  • 4 large eggs (refrigerator cold)
  • 1 small head soft lettuce, such as butter or red-leaf lettuce
  • 1 bunch radishes
  • 4 ounces artichoke hearts in brine
  • 3 to 4 ounces ripe cherry tomatoes (red, yellow or mixed)
  • 1 (6.7-ounce) jar high-quality tuna packed in oil
  • ½ small red onion (about 2 ounces), halved and thinly sliced
  • 1 ounce pitted Kalamata olives, halved (about 1/4 cup)
  • 3 garlic cloves, freshly peeled 
  • 1 to 2 tablespoons red wine vinegar
  •  Extra-virgin olive oil (about 1/4 cup)
  • 2 large, leafy basil sprigs (2 to 3 ounces)

PREPARATION

  1. Bring a large pot of water to boil over high heat. Add plenty of salt to taste of the sea.
  2. Add potatoes, and boil until the thin tip of a knife can pierce a potato as if going into soft wax, 8 to 9 minutes. Retrieve potatoes with a spider, and let cool and drain on a baker’s rack set into a sheet pan nearby.
  3. Add green beans to still-boiling water, and boil until the color transforms from raw and dusty to saturated deep green, 4 to 5 minutes. Remove with a spider, and set out to drain and cool on the baker’s rack.
  4. Add the eggs directly from the refrigerator into the boiling water, and boil for 8 minutes. Dump eggs and boiling water into the sink, letting the shells crackle as they land hard. Peel eggs while submerged under cold running water, which helps to stop the cooking and release the shells easily. Set peeled eggs to rest on the rack.
  5. While eggs boil, wash and spin-dry lettuce.
  6. Remove green leafy tops from radishes, and save for another use, if desired. Wash and carefully rinse radishes, taking care to remove any grit or sand.
  7. On a large rimmed platter, begin to assemble the salad by tearing the clean, dry lettuce and arranging it as the bed.
  8. Use a sharp paring knife to split the green beans in half crosswise. Scatter them artfully around the bed of lettuce.
  9. Split the potatoes in half and arrange artfully.
  10. Split artichokes, if whole, into quarters and arrange artfully.
  11. Repeat with cherry tomatoes, followed by radishes, split into quarters, then eggs, quartered into wedges.
  12. Remove tuna from the jar with a fork. Break it into chunks, and nestle it into the mound of salad. Drizzle the tuna oil over the salad.
  13. Finish with scattered red onion and split olives.
  14. Microplane the garlic into a small bowl. Add red-wine vinegar and 3 to 4 long glugs of olive oil (about 1/4 cup), and stir together briskly. Season with salt and a lot of freshly ground pepper.
  15. Just before dressing the salad, tear the basil leaves to release their fragrance. Scatter them around the whole salad.
  16. When ready to serve, drizzle dressing evenly and thoroughly over salad. When ready to eat, toss to dress, and don’t worry about messing up the beauty.

Source

A Salad So Good You Can Eat It for Breakfast

https://cooking.nytimes.com/recipes/1022418-sous-chef-salad

The Real Chicago Deep Dish Pizza Dough

I have it on good authority that this is the real deep dish pizza dough that’s used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest you use 6-in-1® tomatoes which are far superior to other brands. Classico® ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used in the dough by Chicago pizzerias

The Real Chicago Deep Dish Pizza Dough

Ingredients

  • 2 ¼ teaspoons active dry yeast
  • 1 ½ teaspoons white sugar
  • 1 ⅛ cups warm water – 110 to 115 degrees F (43 to 45 degrees C)
  • 3 cups all-purpose flour
  • ½ cup corn oil
  • 1 ½ teaspoons kosher salt

Directions

  1. Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
  2. Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
  3. Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
  4. Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.

Cook’s Note:

Add cheese, toppings, and tomatoes that you’ve flavored with garlic, basil, oregano, etc. Bake at 450 degrees for 30 minutes, depending on your oven. You may want to prebake the crust, if you wish, for 10-15 minutes.

Source

https://www.allrecipes.com/recipe/223481/the-real-chicago-deep-dish-pizza-dough/

Grilled Squid With Olive Oil and Lemon Recipe

Ingredients

  • 1 pound whole cleaned squid bodies
  • Extra-virgin olive oil, for drizzling and serving
  • Kosher salt and freshly ground black pepper
  • Chopped parsley, for garnish
  • Lemon wedges, for serving

Directions

  1. Set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
  2. Meanwhile, thoroughly pat squid dry with paper towels. In a medium bowl, toss squid with a drizzle of olive oil until lightly coated.
  3. Grill squid over hottest part of grill, turning, until browned on both sides. Transfer to a platter and season with salt and pepper. Drizzle fresh olive oil on top, garnish with parsley, and serve with lemon wedges.

Source:

https://www.seriouseats.com/grilled-squid-olive-oil-lemon-recipe

Egg-in-a-hole Burgers

This turkey burger contains all your favourite ingredients like ketchup, cheese and mayo, but with a surprise on the inside – an egg!

Ingredients

  • 1 ⅛ lb ground turkey
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • 1 ½ tsp dried thyme
  • 1 ½ tsp dried parsley
  • 3 garlic cloves, minced
  • 1 tsp each salt and pepper
  • 2 tbsp olive oil
  • 4 eggs
  • ½ cup grated cheddar cheese
  • 4 hamburger buns, toasted
  • 2 tbsp mayonnaise
  • 2 tbsp ketchup
  • 4 green leaf lettuce leaves
  • 4 tomato slices

Instructions

  1. In a large bowl, gently mix turkey, Worcestershire, oregano, thyme, parsley, garlic, salt and pepper until combined. Divide mixture into 3 even balls; firmly press down creating a 5-inch (12 cm) round patty. Using a 2-inch (5 cm) round cutter, cut out the centre of each patty. Use the cut meat to make the fourth patty.  Place patties on a small parchment-lined baking sheet; freeze for 5 minutes to firm up. 
  2. Preheat a 10-inch (25 cm) cast iron pan to medium-high heat.  Add 1 tbsp (15 mL) olive oil.  Working in batches, cook 2 patties for 6 minutes. Flip and crack 1 egg into each hole.  Cook for 4 minutes.   Reduce heat to medium low, cover and cook egg until desired doneness, about 3 to 5 minutes. Remove from pan and sprinkle each patty with 2 tbsp (30 mL) cheese. Repeat with remaining two patties. 
  3. Spread each bun bottom and top with mayonnaise and ketchup. Place patty on bottom bun, followed by lettuce and tomato slice. Finish with bun top. Serve warm.

Try jazzing it up with different toppings! Make it Greek inspired by substituting tomato with sun-dried tomatoes and sliced olives.

Source

https://www.getcracking.ca/recipes/egg-hole-burgers

Grilled Grouper with Lemon & Herbs

Fire up the grill and enjoy a delicious dinner of grilled grouper with lemon and herbs. This recipe takes under 30 minutes and clean up is easy using aluminum foil packs.

INGREDIENTS

  • 2 6-ounce grouper fillets
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Italian herb seasoning blend
  • Fresh lemon wedges

INSTRUCTIONS

  1. Lay the grouper on a large enough piece of aluminum foil. Sprinkle the Italian seasonings over the grouper and drizzle each fillet with olive oil and fresh lemon juice. Crimp the foil tightly into a packet.
  2. Heat the grill to medium heat and place the foil packet on the grill grates. Grill for 10 to 12 minutes. Remove the foil packet from the grill and wait one minute before opening. The fish should be flaky and firm.

SOURCE

Lessons Learned:

  • Excellent!
  • Simple and delicious.
  • On July 2, 2022 I used Herbs du Provance and it was still simple and delicious.

Thai Peanut Sesame Noodles

Ingredients:

  • 3 Tablespoons Peanut Butter
  • 3 Tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1/2 cup chicken broth
  • 1 teaspoon minced garlic
  • 1 teaspoon ginger
  • 1 teaspoon Sriracha chili sauce
  • 8 oz of rice noodles
  • 1 bag of frozen prawns, tails removed
  • Green onions for garnish
  • Crushed peanuts for garnish

DIrections:

  1. Cook the noodles in a large pot according to package directions.
  2. While the noodles are cooking, in a medium sauce pan whisk together peanut butter, soy sauce, sesame oil, ½ cup chicken broth, minced garlic, ginger, sriracha chili sauce and prawns. Cook over medium heat until prawns are pink. Remove from the heat and set aside.
  3. Drain the noodles and toss in the peanut sesame sauce.
  4. Garnish with green onions and serve immediately.

Source:

Lakeview Wine Co.

Lessons Learned:

  • I used Chinese cooking wine instead of chicken broth
  • And udon noodles instead of rice noodles
  • Only made one meal but it was good

Planter’s Jab

INGREDIENTS

  • 3 mint leaves, for shaking
  • 2 dashes Angostura bitters
  • ½ ounce rich (2:1) simple syrup 
  • ½ ounce fresh squeezed lime juice
  • 1 ½ ounces Jamaican rum, such as Appleton Signature 

INSTRUCTIONS

  1. Combine all ingredients, including mint leaves, in a shaker. 
  2. Add ice, then shake for 10-12 seconds until thoroughly chilled. 
  3. Strain into a rocks glass over a single large block of ice.
  4. Garnish with a fresh mint sprig. 

SOURCE

https://cocktailswithsuderman.substack.com/p/happy-hour-planters-punch-too-much

Summer Shrimp Scampi With Tomatoes and Corn

  • YIELD: 4 servings
  • TIME: 15 minutes

Shrimp get along well with garlic, butter and lemon, and so do tomatoes and corn. Combine them, and you get a summery shrimp scampi that comes together in one skillet. A searing hot pan helps the tomatoes blister and the corn caramelize before they are coated in a garlic-lemon butter sauce. This is a meal in and of itself, but if you want to serve it with pasta or bread, they’d be welcome additions.

Summer Shrimp Scampi With Tomatoes and Corn

INGREDIENTS

  • 1 pound large shrimp, peeled and deveined
  •  Kosher salt and black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 pint cherry or grape tomatoes
  • 2 cups fresh or frozen corn kernels (from 4 ears)
  • 5 garlic cloves, minced
  • ½ teaspoon red-pepper flakes
  • ¼ cup dry white wine
  • 2 tablespoons fresh lemon juice (from 1 lemon), plus wedges for serving (optional)
  • 5 tablespoons unsalted butter, cut into 5 pieces
  • 3 tablespoons chopped parsley or chives, or torn basil leaves

PREPARATION

  1. Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
  2. Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
  3. Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
  4. Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
  5. Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.

SOURCE

https://cooking.nytimes.com/recipes/1021184-summer-shrimp-scampi-with-tomatoes-and-corn