Recipes – Page 23 – Rants Raves and Recipes

November 1, 2015

Pan Seared Scallops

100_3800 — Pan Seared Scallops with Rice

Pan Seared Scallops

Pan seared scallops with a buerre blanc sauce is one of my favorite dishes. You do need a very well ventilated kitchen to pull this one off. Searing the scallops in a cast iron pan that is hot created a lot of smoke and fumes and if you don’t get the smoke out right away the odor of the scallops can linger for days. They smell great when you serve them but not so much the next morning. An alternative is to cook on a flat iron on the BBQ outside.

The second tip to this recipe is what your mother always told you “don’t play with your food”. Place them in the pan and leave them to sear and caramelize before turning. With a hot pan the cooking only takes a few minutes, so have everything else you are going to serve ready before you begin the scallops.

You cook them plain or lightly marinated it’s up to you.

Ingredients for Pan Seared Scallops

For the Marinade:

½ cup Olive oil
1 Tbs garlic salt
2 tsp ground pepper
8-10 Sea Scallops per person

Directions for Pan Seared Scallops

Marinate for no more than two hours in a little olive oil with garlic salt and pepper.

Cooking scallops takes less than 5 minutes so make sure all your other dishes are ready to serve before cooking them.

Get your grill or cast iron pan Hot. Very lightly with a brush oil the hot pan. Lightly pat the scallops dry and place into the hot pan, arranging them so there is a little room between each. After two minutes check to see if the bottoms are caramelize and browning, and if they are carefully turn over and cook for another one to two minutes.

Once completely cooked to your preference serve.

Goes great with a Buerre Blanc with chives and a side of flavored rice.

Here are a few items to help make this recipe:
Lodge L10SK3 Pre-Seasoned Skillet, 12-Inch
Ateco Natural Wood Small Sized Spatula, 4.5 Inch Blade
Ateco Natural Wood Small Sized Spatula, 4.5 Inch Blade

This one Scottish Lass that doesn’t do flips for fish. I would have been happy with a hamburger but everyone else seemed to enjoy so reluctantly I’ll give 5 paws.

Yum

Pan Seared Scallops

Ingredients

½ cup Olive oil
1 Tbs garlic salt
2 tsp ground pepper
8-10 Sea Scallops per person

Instructions

Marinate for no more than two hours in a little olive oil with garlic salt and pepper.
Cooking scallops takes less than 5 minutes so make sure all your other dishes are ready to serve before cooking them.
Get your grill or cast iron pan Hot. Very lightly with a brush oil the hot pan. Lightly pat the scallops dry and place into the hot pan, arranging them so there is a little room between each. After two minutes check to see if the bottoms are caramelize and browning, and if they are carefully turn over and cook for another one to two minutes.
Once completely cooked to your preference serve.
Goes great with a Buerre Blanc with chives and a side of flavored rice.

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October 21, 2015October 21, 2015

Roasted Onions

Roasted onions are an easy alternative to caramelized onions if you’re going to be BBQing. It works great as an accompaniment to a great steak or as I like to do sometimes a great addition to a simple salad. The only trick to this recipe is to “know your grill”. The onions need high heat and lots of time and turning. Once you get an idea of how long it will take on your grill all you’ll need to do is turn them occasionally to get the great caramelization on all sides, the longer you cook the deeper the caramelizations gets.

Ingredients for Roasted Onions

Medium onions peeled
Aluminum foil
Hot grill or oven

Directions for Roasted Onions

Truly an easy recipe. Wrap the onion tightly in the foil and place on the grill as close to the heat as you can get. Rotate occasionally to make sure all sides get cooked evenly. When done remove carefully from the foil and serve either whole or sliced as an accompaniment to a great steak. Drizzle a little Balsamic vinegar over top to punch it up a little.

Or dice it with tomatoes and Olive oil and Balsamic vinegar, salt and pepper and serve as a side salad.

Here are a few items to help make this recipe:
Weber 46110001 Spirit E210 Liquid Propane Gas Grill, Black
Weber 46110001 Spirit E210 Liquid Propane Gas Grill, Black

Sadly onions are not on the diet for a delicate S.A.P.P., but these usually come with STEAK!!!!!!!!!! so 5 paws for the side dish.

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October 2, 2015October 2, 2015

Chicken with Easy Mushroom Sauce

100_3745 — chicken with Easy Mushroom Sauce

Chicken with Easy Mushroom Sauce

The other night I was in a quandary as to what to make for dinner. I had taken out a couple of bone in chicken breast and had planned to BBQ, but it looked like it was going to rain, so that was out of the question. A quick tasty option is always Campbell’s cream of mushroom soup, but it is a little boring, so I thought I would spice it up a bit. It seemed to work well.

Ingredients for Chicken with Easy Mushroom Sauce

This recipe will serve up to 4 persons

One chicken breast per person
1 Tbs butter
1 Tbs oil
1 can Campbell’s Cream of Mushroom soup
10 oz. chicken Stock
1-2 Tbs all purpose flour
2-3 cloves of Garlic finely diced
¼ -½ medium onion finely diced
1 Roasted Red Pepper chopped
1 Tbs Balsamic Vinegar
1 Tbs Basil
Salt & Pepper to taste

Directions for Chicken with Easy Mushroom Sauce

This recipe works well if you have a large sauté pan that can be put into the oven, if you don’t simply transfer everything to a baking dish to complete the cooking.

Pre heat oven to 375º.

In a sauce pan, large enough to hold the chicken in a single layer, on medium high heat melt the butter and add the oil.

Lightly season the chicken breasts with salt and pepper, and once the butter is melted and the pan hot add the chicken to the pan and brown well on both sides (5-10 minutes).

Remove the chicken from the pan and set aside.

Add the onion and garlic to the pan and cook until softened. Once softened add the flour and stir to combine and cook the flour for a minute or two.

Now add the soup, stock,peppers,Balsamic vinegar, and basil and whisk to combine and throughly dissolve the flour roux. Taste and adjust seasoning if necessary.

Place the chicken back in the pan and baste with the sauce and place in the oven and cook for about 45 minutes until the chicken is done and the juices run clear.

Plate, spoon sauce over chicken and serve remaining sauce in a gravy boat.

Here are a few items to help make this recipe:
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover
Paula Deen Signature Dinnerware Southern Pine Gravy Boat, Green

I can smell chicken a mile away and when I do I know it’s going to be a great dinner night. 5 paws for the effort and this S.A.P.P. doesn’t need the sauce.

Yum

Chicken with Easy Mushroom Sauce

Ingredients

This recipe will serve up to 4 persons
One chicken breast per person
1 Tbs butter
1 Tbs oil
1 can Campbell's Cream of Mushroom soup
10 oz. chicken Stock
1-2 Tbs all purpose flour
2-3 cloves of Garlic finely diced
¼ -½ medium onion finely diced
1 Roasted pepper chopped
1 Tbs Balsamic Vinegar
1 Tbs Basil
Salt & Pepper to taste

Instructions

This recipe works well if you have a large sauté pan that can be put into the oven, if you don't simply transfer everything to a baking dish to complete the cooking.
Pre heat oven to 375º.
In a sauce pan, large enough to hold the chicken in a single layer, on medium high heat melt the butter and add the oil.
Lightly season the chicken breasts with salt and pepper, and once the butter is melted and the pan hot add the chicken to the pan and brown well on both sides (5-10 minutes).
Remove the chicken from the pan and set aside.
Add the onion and garlic to the pan and cook until softened. Once softened add the flour and stir to combine and cook the flour for a minute or two.
Now add the soup, stock,peppers,Balsamic vinegar, and basil and whisk to combine and throughly dissolve the flour roux. Taste and adjust seasoning if necessary.
Place the chicken back in the pan and baste with the sauce and place in the oven and cook for about 45 minutes until the chicken is done and the juices run clear.
Plate, spoon sauce over chicken and serve remaining sauce in a gravy boat.

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Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.