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Scallops with Brussels Sprouts and Lemon-Chive Crème Fraîche

scallops

You say you don’t like brussel sprouts…I say you haven’t had them like this! I had to find an interesting way to prepare the brussel sprouts that arrived in our produce delivery because Mike is not a fan. In this recipe instead of leaving the sprouts whole you slice them up and sauté with BACON. While I made the sprouts Mike seared our scallops like a pro. When topped with the lemon creme fraîche the citrus combo was out of this world.


Recipe link

Food & Wine magazine /Feb. 2006

Our Holiday Feast

Christmas dinner was at our house this year. Here was the menu:

Filet mignon with port sauce and horseradish cream, radish apple and onion salad, sherry vinegar and molasses glazed carrots, potato mushroom gratin and caramel banana bread pudding. It was a meal to remember!

Pics…

shroom-gratin

carrots

bread-pudding

Everything turned out fantastic. I would make any one of these recipes again and again and again…

Chicken with Apples, Pears and Camembert Mashed Potatoes

chickapples

I’m such a sucker at the checkout. I don’t know why but I purchased the November issue of the Rachael Ray magazine. I didn’t need it. I’m already behind in reading looking at photos in my Oct/Nov issues of Gourmet, Food & Wine and Bon Appétit.

Anyways, while skimming through it I saw a recipe that could use 3 items from our recent produce delivery (apples, pears and potatoes). It was a 30-minute meal that actually only took 30 minutes to prepare. It tasted like a chicken-apple pot pie.

I hate to say this, but it was Yum-o!

Recipe link

Baked Acorn Squash

bakedacornsquash

This was a Dyn-o-mite dish! Each and every bite took a dip in a pool of butter and brown sugar. Simple and sweet.

Recipe link

Seared Scallops with Roasted Corn and Herbs

Pete, the winner of Rachael Ray’s Hey, Can you cook?! competition returned to the show to prepare a meal. His dish looked really good so we made it. What do you think? The scallops were grand and the corn I could totally see eating at our next Thanksgiving dinner. They were super buttery and had all those memorable holiday flavors. I think Pete deserves his win…

Recipe link

Grilled Buffalo Steak with Radicchio-Beet Skewers

Yes, that says Buffalo. How did we come about preparing such a unique kind of meat? Here is the scenario…

Setting – Whole Foods Meat Counter

Mike: “That london broil looks nice”
Me: “I think that’s buffalo”
Mike: “No, the meat above that is buffalo”
Me: “No, I’m pretty sure that is also buffalo”
Mike (to the butcher): “I’ll take that nice london broil”

Setting – Our Kitchen unpacking the groceries

Me (looking at the wrapped meat label): “I knew it was buffalo…”

So that’s how we ended up eating a weird cut of buffalo. Oddly after scouring epicurious and foodtv.com I couldn’t find that many preparation options for our broil. We ended up using a recipe I found on the Eating Well website. Because Buffalo is a super lean meat you have to cook it pretty rare to avoid making it tough. Mike as always did a bang up job grilling and everything turned out nice. The sauce was similar to a Greek tzatzikiz and went perfect with the meat and the bitter radicchio. I adore beets so those were the highlight of the dish for me. Although tasty I don’t think this will go on our list of things to make again.

Pork Sliders with Corn Salad

When I saw the special June Grilling issue of Gourmet magazine I was inspired to make the pulled pork sandwich gracing the cover. After I read that it takes 10 hours to prepare I decided to make my own version of a pork slider. Here is my creation:

PORK
Mike’s parents have a no-fail recipe for preparing pork tenderloin on the grill. It comes out perfect every time Mike makes it. First you marinate the meat in equal parts of vermouth, oil and soy. You can drop some fresh thyme leaves in if you have it. Marinate for at least an hour then remove, add salt and pepper and toss on the grill for 10 minutes a side. You may have to adjust the time depending on the size of the loin.

COLESLAW
I did use the recipe from the magazine for the coleslaw. I like my slaw a bit sweeter but other than that it turned out well. It actually tasted better the day after I made it.

Assembly: I took a couple slices of the pork and placed them on a soft roll then topped it with the slaw and a dollop of bbq sauce. Delish!

For a side dish I decided on a roasted corn and tomato salad by Emeril Lagasse. I found this recipe while cruising the Food network website. I r-e-a-l-l-y wanted to love this salad. I mean look at it, it’s gorgeous! Unfortunately, the taste didn’t live up to the beauty. It was bla. Maybe it was because I left out the jalapeno peppers. I didn’t want it to be spicy. 😳

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