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Posts Tagged ‘700 lbs’

My buddy Greg Brooks was kind enough to haul a 700 lb. birthday prezzie for my babycakes across town to our house a couple weeks ago.  So to thank him, I prepared a seafood extravaganza for him and his pretty wiffy Suzee.

Can you believe this thing is 700 lbs?  I barely believe it.  In fact, I was told by the hardware store cockbags:

I don’t think you really understand how heavy this thing is.

My head is still spinning from the raw incomprehensibility of the weight of this tool cabinet.

I borrowed a recipe from chowhound.com: Seared Scallops with Fava Bean saute.  Sounds like it’ll do, right?  The recipe creator was Amy Wisniewski, who consistently has solid recipes, and this one did not disappoint.  I absolutely LOVE scallops and was eager to prepare fava beans for the first time.  I bought 4 lbs of bean pods for 4 people, which sounds like a lot, but it turns out they’re mostly packaging.  The pods, when split open, are super squishy and dry, like a fuzzy blanket or really thick hairy mold.   It was a long process to open the pods, remove, then blanch the beans, remove the skin of the beans, then separate the 2 pretty bright green halves which are actually eaten.  It was worth it in the end, but favas are not likely to be a regular menu item.

Favas with sweet peas, shallots and bacon, nom.

Pan-fried HOT in bacon fat

To start the evening, we had salmon sushi and unagi, from Central Market.  They sell frozen vacuum-packed-at-the-source sushi grade fish.  I was a little nervous, but it ended up being delicious.  It’s exciting to have a home sushi option that is cheap and easy and yum.  The unagi is pre-cooked and comes with sauce , so you just pop it in the oven for 15 min and it’s ready to be cut and plopped onto some sushi rice.

This did not suck.

Nom, nom.

EDIT:

Here are a some keys to cooking scallops:

1. Get DRY scallops, as opposed to wet
2. Make sure you pat dry them before cooking so they’ll caramelize properly
3. The pan must be HOT HOT
4. Don’t use non-stick (interferes with caramelization)
After the scallops are done, you can pour some sherry or wine in the pan to make a quick reduction, which is super-nom, but also cleans the pan.

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