Weekly Cooking (and related issues) Thread

[Harmless Teddy Bear]

Scallops!

Love 'em but have never cooked them. They were on sale this week so I decided Why Not?

This what happened.

First it turned out the cheap ones came from China. Since I trust nothing from China that was made after the Ming dynasty I passed and bought the higher priced but still on sale wild caught scallops.

I brought them home, thawed and drained them.

First thing, the liquid from the scallops is full of flavor so save it.

Second thing, the little suckers are full of water that they ooze at the slightest provocation. For the love of humanity DO NOT SALT THEM until they are in the pan.

Let them dry on a rack over a pan to catch the lovely juice.

Check the edges to see if they have funny little tag thingies on the side. It is the muscle that attaches them to the shell. It is made of pure rubber. Cut it off.

Now it is time to pan sear... well I tried. Pan was not hot enough so instead of a sear more steamed them. Did I mention they have a lot of juice? Next time I will get the pan screaming hot.

They were thick so I did four minutes on the first side and three on the second. After the flip I gave them a dusting with lemon salt.

Out of the pan and onto a covered plate. No brown bits for the sauce but there was juice so I decided to go for it. The juice saved from the thaw went into the pan along with a splash of white wine. Chives, dill and a bay leaf. Cook for about a minute add in a splash of heavy cream. Cook for another minute. Take the bay leaf out and pour sauce over scallops.

Served with asparagus and wild rice.

Yummy!

Next time I will dry them a bit longer, have the pan much hotter and maybe add a dash of Old Bay Seasoning.

[pugmama]

I am looking for a Vongerichten restaurant here in Singapore-not open yet. Boo hoo. Have not sourced the Martha restaurant. Have been eating chili crab at the food stalls. Excellent and cheaper! This is a foodie town to be sure.
Ms M-will send the Macy link when I get back. It was a terrific site.

[Liz]

Mmmmm.....your recipe sounds great. Nothing like scallops w/ the scent of the sea in each sweet bite. Trick is not to overcook them-—they turn rubbery.

My budget-conscious mom would bread them (made a little seem like more on your plate), saute them lightly, then serve them w/ her homemade tartar sauce. Yummy.

[Liz]

Probably best not to eat at the Martha-endorsed restaurant.

Chili Crab prices musta zoomed after she gave them her blessings and her notoriety.

[Liz]

Kind of a production number---but so delicious.
Actually two recipes: Shrimp Toast garnish goes together quickly.
Can do shrimp paste 2 days ahead; freezes a month.

ASIAN SHRIMP BISQUE

BISQUE METHOD Heat pan on med-high; add/heat 2 tbl olive oil; then stir/lightly carmelize onions, carrots and celery 7-8 min. Add/stir a min leeks, ginger, garlic. Add tomato paste; cook/coat veg 2/3 min. Add/cook pink shrimp shells and heads; caramelize 5 min. Deglaze w/ brandy/sake and ignite. Cook a min nearly dry. Liftout shells/heads. Add chix stock, bay leaf, thyme; BTB then simmer. Add 2 tsp salt, 1/2 tsp wh/pepper, paprika. Add rice; cook tender; begins to burst 45 min. Immersion blender or proce/puree; strain into clean pot. Return to simmer; lastly add coconut milk and cayenne. Heat through; do not boil. Adjust seasoning.

SERVE hot w/ shrimp toast triangle. Garnish w/ cilantro leaves, green onion tops.

SHRIMP TOAST: proc/combine til slightly chunky shrimp, egg, egg white, green onions, cilantro, garlic, salt, white pepper. Add cream cheese; proc/pulse smooth and thick. Add cream; pulse/just blend; do not over-process. Spread 1/4 c on each slice of bread, spreading to edges and smoothing top; deep fry batches golden in 360 deg oil, coated side down 2 to 2 1/2 minutes. Turn and cook second side 1 1/2 min. Drain. cut each toast diagonally into quarters. SERVE one quarter in each bowl of soup.

===============================================

ING--BISQUE 1 cup small diced onion 1/2 cup small diced carrot 1/2 cup small diced celery 1/3 cup finely chopped leek 1 tablespoon minced ginger 2 teaspoons minced garlic 2 tablespoons tomato paste 1/2 to 3/4-pound shrimp shells and heads 1/4 cup brandy 1/2 cup sake 6 cups chicken stock 1 bay leaf 1 sprig thyme 2 teaspoons salt 1/2 teaspoon fresh ground white pepper 1 tablespoon paprika 1/2 cup sushi rice 1 cup canned unsweetened coconut milk 1/4 teaspoon cayenne pepper 1 recipe shrimp toast, recipe follows 8 sprigs cilantro leaves 2 tablespoons diagonally cut green onion tops

ING--SHRIMP TOAST 1/2 pound peeled and deveined shrimp (about 9 ounces unpeeled) 1 large egg 1 large egg white 2 tablespoons minced green onions (green parts only) 2 tablespoons minced fresh cilantro leaves 1 teaspoon minced garlic 1/2 teaspoon salt 1/8 teaspoon freshly ground white pepper 3 ounces cream cheese 1/4 cup heavy cream 2 slices brioche, or home-style white bread 1/2 cup vegetable oil or melted clarified butter

[Jamestown1630]

...I trust nothing from China that was made after the Ming dynasty...

LOL! Very good scallop post! Here's my favorite recipe for scallops, found in the Washington Post many years ago, and made many times since then - (I only realized tonight that it's from one of Pugmama's favorite chefs):

http://www.foodandwine.com/recipes/seared-scallops-with-caper-raisin-sauce

-JT

[Liz]

Mabel's Famous Lobster Savannah

Lobster split and filled with scallops, shrimp and fresh mushrooms in
creamy Newburg sauce, topped with provolone and parmesan cheeses,
roasted red peppers and baked to perfection.

Mabel's Lobster Claw
124 Ocean Avenue
Kennebunkport Maine 04046.

Where to go for everything lobster: great rolls stuffed with big chunks of
meat; classic shore dinners featuring lobster, steamers, broth and butter,
corn and potatoes; and old-fashioned Lobster Newburg . And save room
for Peanut Butter Ice Cream Pie.

NOTE Near the Bush compound. George likes the Baked Stuffed Lobster; Barbara the Eggplant Parm.

[miss marmelstein]

Barb goes to Maine and eats eggplant parm? What goyiche taste!

[Liz]

LOL....I guess aristocratic Barb doesn’t want to get her hands dirty eating stuffed lobster.

[miss marmelstein]

Or it just tells you why we don’t enjoy eating at WASPs’ tables!

[Liz]

The Four Seasons is closing-----the culture destroyers won, again. Nothing is beyond their
poisonous reach. NY belongs to the marginal, the politically correct and the god of diversity.

THE ICONIC POOL ROOM

This is the view I had when I lunched there, seated in a fabulous red leather banquette.

[Liz]

A different summery salad presentation---plump blueberries, grilled avocado,
corn-on-the-cob chunks, young lettuce leaves tossed w/ a fresh lime vinaigrette.

[miss marmelstein]

Stunning! When I was a kid, I never really appreciated the Seagram Building but that restaurant is the epitome of 60’s glamorous architecture. It’s always mixed up in my mind with Breakfast at Tiffany’s. It should be landmarked. Who can forget the demolition of the beautiful Luchows?

[Liz]

All the elegance is gone......the Rainbow Room, reopened then closed.

Same w/ the Russian Tea Room-—Warner Leroy spent a fortune making it over, but had to declare bankruptcy.

I believe it’s now reopened but not the same as in the goldens days of NYC elegance.

[Liz]

From Luchow's German Cookbook. Side dish w/ pork roast, pork chops. Can do ahead then reheat to serve.

Luchow's Famous Red Cabbage with Apples
METHOD Heat butter (or other fat); saute onion and apples 3-4 min. Add water, vinegar, sugar, s/p, cloves, bay leaf, lemon juice. Stir; BTB. Add cabbage. Cover, let simmer tender 45 min.

LASTLY Just before serving, sprinkle flour on top; whisk in to absorb excess liquid.

=====================================

Ingredients---- medium-sized head red cabbage, julienned, 2 tart apples, unpeeled/cubed, 2 Tbsp. chicken fat (or butter) sliced med onion, 3 cups to 1 quart water, 1/2 cup light red wine vinegar, 1/2-1/3 cup sugar, 1/2 tsp. salt 1/2 tsp. black pepper 2 clove, bay leaf juice of 1/2 lemon 2-3 Tbsp. flour (optional)

[Liz]

A great blog——eating and cooking all over England.
Has a great pizza recipe from The Savoy Hotel room service menu.

http://essexeating.blogspot.com/2009/03/home-cooked-anniversary-meal.html

[miss marmelstein]

Thanks, Liz. I’ll check it out.

I’m still a fan of Pizza Express although a nice theater goer I sat next to a few years ago was appalled that was my after-theater choice. But when you’re a foreigner, it’s hard to always pick and choose when you want something a little casual. Recently, a friend of mine did a You Tube video of herself eating at a Spaghetti House (a cheap Italian chain in London) and I was amazed at how good it looked. I thought of the place as a New York equivalent to Tad’s Steakhouse! (Remember that, dear Liz?!)

[miss marmelstein]

I have that book! It’s right on my shelf!

[Liz]

Great tip. Writing it into my travel blog.

[Yardstick]

Since I trust nothing from China that was made after the Ming dynasty...

---

Now that is a good line.