Tag Archives: red

Super Bowl Special: My Favorite Chicken Wings


Are you ready for some football? I’m excited about the post season and a little let down at the same time. Once again…the Dolphins made me cry! But, enough of the sniveling, how about some incredible chicken wings for your Super Bowl party?

I cannot make claim to this recipe as it is nearly word for word straight out of the Silver Palate Cookbook. Originally called Chicken Marbella, this wonderful recipe has been shared and talked about by many throughout the years. I however have made minimal changes to the recipe and cooking technique in order to make it “wing friendly”.

I made this batch after asking my daughter what she would like me to cook for her birthday to which she immediately answered “Oh my gosh how about those wings?” I knew exactly which recipe she was talking about! She likes them with a creamy Tzatziki sauce and celery sticks but I just gobble them down straight off the platter. Either way I can pretty much guarantee these wings will be the hit of the party and a new favorite in your recipe file!

Chicken Wings Marbella

10 Lbs – Chicken Wings, cut at the joints, tips removed
1 head of garlic, separated and peeled
1/4 cup dried Mexican oregano
1 Tsp Kosher salt
1/2 Tsp – freshly ground black pepper to taste
1/4 cup – red wine vinegar
1/4 cup – sherry vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup light brown sugar
1 cup white wine
1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped

Place cut wings in a large bowl. Place garlic, vinegar, olive oil, oregano, salt and pepper in a blender or small food processor. Pulse until garlic is “just” pureed. Pour the garlic mixture over the wings, add the prunes, olives, capers, and bay leaves then toss gently to coat. (I used my hands to gently fold the marinade into the wings.)

Cover the bowl and marinate the wings overnight.

Preheat the oven to 375. Spread wings evenly on one or two large sheet pans. Sprinkle the wine evenly over and around the wings then sprinkle evenly with the brown sugar. Bake 25 minutes.

If using two pans, switch the pan locations in the oven moving the pan on the bottom oven rack to the top rack and vice-versa. Then bake 25 minutes more.

Raise the oven temp to 500 and bake 10 more minutes monitoring very closely for burning. (If using two pans I recommend cooking each pan one at a time for this final browning step.)

With a slotted spoon transfer the wings, prunes, olives and capers to a serving platter or crock pot. Moisten with a few spoons full of pan juices and sprinkle generously with chopped parsley. Serve any extra pan juices in a sauce boat on the side.


A Healthier Hash – Ground Turkey Hash

Photo by KathyHuntPhoto.com

I think I have mentioned before how much I loved my Mom’s corned beef hash (topped with poached eggs) when I was a kid. She pretty much always prepared it with the canned version and even as an adult I’ve made it quite often. As my eating habits have become more conscientious though, I’ve felt more and more hesitant to use the canned stuff, especially corned beef hash. Sure, I’ll eat fresh corned beef, steaks and burgers too, all in moderation of course. But when I open that can of corned beef hash and see all that greasy looking congealed fat I can almost feel it clogging my arteries as I cook it.

So this past weekend I had a package of ground turkey that needed to be used and being that it was Super Bowl Sunday I wanted a “Super” brunch. Hence what I’ll call “A Healthier Hash” using the ground turkey along with a few other things from the pantry. In order to replicate the corned beef hash flavor I started with a few ingredients common to corned beef including allspice and bay. Then, for the sake of either color or flavor I got a little creative with the mixture.

Cooking down the broth step by step not only ensures that the potatoes get cooked through; the flavor of the dish really gets a nice boost from the broth. During the last 10 minutes of cooking, be sure to let the hash cook without stirring as often. This allows for some nice browning to form on the bottom; those crunchy bits are packed full of flavor. Lowering the heat a little will help keep it from burning as it browns. The whole process takes about an hour but for all that flavor and a whole lot less fat; I thought it was well worth the effort. I hope you do too!

Ground Turkey Breakfast Hash

1 Lb – Ground Turkey (97% Lean)
1 Cup – Yukon Gold or Red Bliss potatoes, diced ¼ to ½ inch
1 Cup – Homemade or lower sodium chicken stock, divided
1 – Medium yellow onion, chopped
1 Clove – Garlic, minced
3 – Whole allspice berries
1 Sprig – Fresh rosemary
1 Star – Star anise
1 – Bay leaf
1 Tbsp – Ground turmeric
1 Tsp – Paprika
Kosher Salt & Fresh ground black pepper, to taste
1 Tbsp – Olive Oil
¼ Cup – Fresh Italian parsley, chopped

Pre-heat a 12” non-stick pan over med-high heat and when the pan is hot add the olive oil and swirl in the pan to coat. Stir in the potatoes, onions, and garlic then add the allspice, rosemary, star anise, and bay leaf. Cook while stirring often until the onion begins to become transparent (about 5 minutes). Add the ground turkey, breaking it up as much as possible as you add it to the pan. Stir the mixture and continue to cook about 10 minutes more, stirring often and breaking the turkey into smaller pieces as it cooks.

When the turkey is nearly cooked lower the heat to medium and add about ¼ cup of the broth along with a few grinds of ground black pepper, the turmeric and the paprika. Stir the mixture well then cook, stirring less frequently until the pan is nearly dry (about 8-10 minutes). Continue this process, adding ¼ cup of broth at a time, until all of the broth has been cooked down, the potatoes are cooked through and some browning has begun. Before finishing, remove and discard the bay leaf, rosemary sprig, star anise, and allspice.

To finish, taste for seasonings and add kosher salt and fresh ground black pepper to your taste. Stir in the chopped parsley and served topped with eggs cooked to your liking.



Mmm…Pork! Country Style Pork Ribs with Tomatoes & Red Wine

Count me among the many meat-eaters that love pork…the flavors, the succulence, the aroma as it cooks…I do love a good hunk of pork! And is it really all that bad for you? The recently shelved “other white meat” campaign would have had us believe it is no worse for you than chicken. While it’s true, there can be about the same amount of fat as chicken, there can also be a significant amount of calories from fat depending on the cut.

In my wiser years I have naturally become more conscious of my eating habits. I hardly ever eat bacon anymore and practice moderation when it comes to all things pork. Believe it or not, I only cook pork twice, maybe three times a month. Even so, the reason it shows up on my blog quite often is because it is indeed one of my favorite things!

While I do make a habit of choosing the leaner cuts, country style pork ribs generally isn’t one of them. I think I actually got a little giddy when I found these nicely lean boneless ribs at Aldi last week. I picked them up and excitedly anticipated giving them a try. With the long cooking of the braise they came out wonderfully tender, had only a little line of fat along one edge and the flavor was chock full of porky goodness!

I have discovered that grating the garlic on a microplane creates an intensely garlicky flavor, so much so that I only used about half the garlic I used to use. Speaking of flavor, the browning in this recipe gives it a nice head start and the tomatoes and the wine contribute to both flavor and tenderness. Lastly, covering the pan with foil creates an extra good seal to prevent moisture loss and helps retain all that good flavor.

I served this dish over spinach pappardelle; the wide noodles did a good job of collecting all that sumptuous sauce. You could also use egg noodles, ziti, or rigatoni.

Country Style Pork Ribs with Tomatoes & Red Wine

4 to 6 – Boneless country style pork ribs
1 – 28 Ounce can whole tomatoes including juice
½ Cup – Dry red wine
1 – Small Onion, diced
1 – Branch of celery, diced
1 – Medium carrot, grated
1 – Clove of garlic, very finely minced
1 – Sprig fresh rosemary
½ tsp. each – dried oregano, dried thyme
Kosher salt & fresh ground black pepper
Olive oil

Preheat the oven to 325 degrees. Heat 2 Tablespoons of olive oil in a Dutch oven or a large heavy bottomed pan over medium high heat until almost smoking. Season the ribs well on both sides with kosher salt & fresh ground black pepper and sear until well browned on all sides (about 10 minutes over all). Set ribs on a plate to return to the pan later.

Add onion, celery, carrot, garlic, and herbs to the same pan and cook stirring often until the onions become transparent, about 6-8 minutes. Add the wine to the pan and stir to loosen any browned bits. When the wine has reached a rapid boil add the tomatoes and the juice from the can, gently crushing them as you add them to the pan.

Return the pork to the pan nestling the ribs into the sauce, bring to a light boil then cover the Dutch oven or pan with aluminum foil. Place the lid on the pan pressing to seal it well then flatten the foil around the sides. Bake 1-1/2 hours and allow 15 minutes rest before serving. Garnish with grated Parmesan cheese.



Fusion Recipe: Orange Beef with Rosemary Soy Sauce

Photo by Kathy

Much like our crock pot, the pressure cooker spends most of the time collecting dust on the bottom shelf of the bakers rack. And, also like the crock pot, every time I use our pressure cooker I end up saying “Man, I love this thing!” Invariably, I make a mental note vowing to use the pressure cooker more often. Considering how this dinner turned out…perhaps it’s time I kept one of those little promises to myself.

Some of my favorite and most beloved comfort foods are stews and braised dishes which are for the most part cooked long and slow. Not exactly weeknight fare if you will. But the pressure cooker brings it all within reach. This dish, prepared traditionally, could take as long as 4 hours to cook; on this night, thanks to the pressure cooker, dinner was on the table in just over an hour. Yep, that’s right; I made this on a Tuesday evening after work in a little more than an hour!

If you are unfamiliar with pressure cooking, there are some great articles on the web with two of my favorite sites being Miss Vickie’s and Fabulous Foods . As a bonus (much like braising) it is claimed that pressure cooking destroys far fewer nutrients than other cooking methods making it a healthy addition to your kitchen arsenal. If you do not own a pressure cooker, by all means start reading up on them…they are safe, convenient and I simply cannot recommend this cooking method enough!

Because pressure cooking happens so fast there is not always time for flavor to develop. To counter this trend I started this recipe cooking hot, almost like a stir fry, because I wanted to build up as much flavor as possible before putting on the lid. I call this recipe a fusion because I used red wine and rosemary which are not typical in an Asian style stew. As an afterthought, a few orange peels would also bump up the “citrusy” flavor and speaking of flavor, feel free to add a little more sriracha if you like things spicy.

I still had a bunch of fresh kale around so I served this stew simply spooned over quick braised kale with a little ginger, garlic, lower sodium soy sauce and a splash of water. Also I will include notes below for a traditional braise for those of you who will not be using a pressure cooker. P.S. If you go out and get one I promise to use my pressure cooker again before it has the time to gather that coat of dust!

Orange Beef with Rosemary Soy Sauce

1-1/2 Pounds – Beef chuck, trimmed and cut into roughly 1” cubes
1 – Medium Onion, halved lengthwise then sliced lengthwise
1 – Medium Daikon radish, peeled and cut into large cubes (the Daikon was about the size of a large cucumber)
½ Cup plus 1/8 Cup reserved – Fresh orange juice
½ Cup – Lower sodium soy sauce
¼ Cup – Dry red wine
3 Cloves – Garlic, minced
1-1/2 Tbsp – Fresh ginger, minced
1-1/2 Tbsp – Agave nectar
2 Sprigs – Fresh rosemary
1 Tbsp – Fish sauce
1 Tbsp – Corn Starch
½ Tbsp – Sriracha (Chinese red pepper sauce)
Fresh ground black pepper, to taste
Sesame oil
Olive oil
Sesame seeds and sliced green onions for garnish

In an uncovered pressure cooker over medium high heat, warm 1-1/2 Tbsp each of Sesame and Olive oil until shimmering. When the oil is quite hot, add the beef cubes and cook, stirring often, until any exuded liquid has evaporated and some browning has occurred. Add the onions and agave nectar to the beef and continue cooking and stirring about 1 minute before adding the garlic and ginger. Allow this to cook, while still stirring often, until the onions are transparent.

When the onions have become transparent stir in the red wine and as this comes to a boil, scrape up any browned bits that may have stuck to the cooking surface. Add all remaining liquid ingredients, the daikon radish cubes and the rosemary (leaving the reserved orange juice aside). Stir gently to mix the ingredients, and then lock on the lid to the pressure cooker.

Leave the heat on medium high until the pressure has reached optimal cooking pressure, then lower the heat to medium low. Cook 30 minutes while monitoring pressure, lowering or raising heat marginally as needed to maintain optimal pressure. After 30 minutes remove the pressure cooker from heat and allow it to cool naturally until the pressure falls to zero.

When the cooker is safe to open, carefully remove most of the stewed solids to a large serving bowl using a spider skimmer or a slotted spoon, leaving the sauce in the cooker. Return the cooker to heat and bring to a boil over medium high heat once more. In a small bowl, whisk the reserved orange juice and the corn starch together to form a slurry before stirring it immediately into the sauce. Continue stirring until the sauce returns to a boil and thickens slightly.

When the sauce has thickened, very gently fold the sauce back into the stew. Serve over brown rice, braised greens, or quinoa and garnish, if desired, with sliced green onions and sesame seeds.

Note: For a traditional braise follow the recipe to the point where the pressure cooker is closed (using a heavy bottomed Dutch oven rather than a pressure cooker). Cover the Dutch oven with a layer of aluminum foil, then a heavy lid and bake in a 325 degree oven for 1-1/2 hours. Check for doneness, re-cover and bake 30 minutes more if necessary. Then follow the recipe from the point at which the pressure cooker is opened.



Menu – Crispy Salmon with Crash Hot Potatoes and Braised Kale

(Another installment in How To Stretch Those Dinner Dollars…)

I am usually wary of grocery store fish counters but I found the nicest, very fresh, fillets of Farm Raised Steelhead on sale at Albertson’s yesterday. As an avid fisherman I have learned to appreciate fresh fish and when or if I do purchase fresh fish it must first pass a few very important tests. First, the fish must never be frozen. I often see “previously frozen” fish at the fish counter, thawed and displayed on ice. If it was frozen why did they thaw it? How long ago was it thawed? I’m not saying I won’t purchase frozen fish. I just prefer to examine the packaging myself (for me it should be flash frozen or vacuum sealed) and I prefer to thaw it myself…thank you very much.

My second test is visual. Does the fish look fresh? If it is a whole fish the eyes should look clear, not clouded. The skin should be firm and glistening and should not look dry or wrinkled and scales should not be loose or falling off. Fillets too should glisten with moisture and should never look dried out. All fresh fish, whole or filleted, should be kept on ice and unwrapped. If the fish is just lying on a rack or shelf, or if it is packaged and wrapped, I’ll usually keep looking.

Next, how does it feel? If you press your finger on a fresh whole fish it should feel firm. The flesh should spring back quickly when you take your finger away. A fillet may not be as firm but if you press your finger into a fillet and remove it, the flesh should immediately spring back. If an indention remains when you take your finger away, or if the fish feels mushy, then the fish is probably not the freshest. Lastly and simply, how does it smell? You may feel a little funny asking but really, I’ve never even had a person behind a fish counter look surprised. I always ask to smell the fish which should smell fresh and clean, perhaps a little like the mist of a breaking wave…and never, ever should it smell fishy or strong.

The Albertson’s Farm Raised Steelhead fillets passed every test with flying colors. Not only that, at $5.99 per pound it was a great deal! The 1-1/2 pound fillet was big enough for two dinners for 2 for Kathy and I which works out to about $2.25 a plate. Not bad for fresh fish! I still had half a bunch of kale from the other night and I wanted to use that up so this Saturday night dinner really was quite the value meal.

Speaking of feeling funny…I feel a little funny posting other people’s recipes on my blog. If this is going to be “Recipes Randy Cooks” though, then it should most definitely include recipes created by others. Kat loves the crispy salmon skin the sushi chefs make so I was looking for a way to crisp the skin when I found this video by Gordon Ramsay. I was getting a little tired of rice so I chose an old favorite potato recipe, Crash Hot Potatoes. Like I told my friends on Facebook, if you have not tried this potato recipe…do it…do it now! You will not be disappointed.

Menu – Crispy Salmon with Crash Hot Potatoes and Braised Kale

For the Kale

About 2 Cups – Fresh Kale, stemmed and cut into bite sized pieces
2 Med – Shallots, Halved, then sliced lengthwise
2 Cloves – Garlic, minced
A couple of Lemon Peels (Left over from making the lemon vinaigrette and lemon zest used in the other 2 recipes)
1 Sprig – Fresh Rosemary
¼ Cup – Chicken Stock
Kosher Salt & Fresh Ground Black Pepper
Olive Oil

Heat 1 Tbsp. olive oil over medium heat and cook the shallots and garlic until just beginning to brown. Remove to a bowl and set aside. Add another Tbsp. olive oil to the pan and sauté the kale for two minutes before adding the lemon peels, rosemary, chicken stock, and salt & pepper. Bring to a boil, lower the heat, cover and simmer 10 minutes.

Remove the cover, add the shallots & garlic back into the pan and continue simmering uncovered a few minutes more allowing most of the broth to evaporate. Remove the lemon peels and rosemary and serve with a drizzle of the lemon vinaigrette from the fish recipe.

For the Potatoes

4 Med – Red Bliss or Yukon Gold Potatoes, whole, two inches or less in diameter
Kosher Salt & Fresh Ground Black Pepper
1 Sprig – Fresh Rosemary, stem removed & chopped fine
Lemon Zest (from the fish recipe)
Olive Oil

While pre-heating the oven to 450 degrees, boil the potatoes until they are just cooked through, about 10 minutes. Drizzle olive oil on a foil-lined sheet pan and place the potatoes on the pan. Using the bottom of a jar or drinking glass, gently but firmly press the potatoes until they burst, then flatten them to about ½ inch thick while trying not to break them apart. Drizzle each potato with olive oil, season with kosher salt & fresh ground pepper, and sprinkle with the rosemary. Bake until the potatoes are browned and crispy, about 25 minutes. Sprinkle with a little of the lemon zest and serve.

For the Fish…

2 Portions – Salmon or Steelhead, 4-6 oz each, skin on
1 Sprig – Fresh Rosemary, stem removed & chopped fine
Zest of 1 Lemon
Kosher Salt & Fresh Ground Black Pepper
Olive Oil
Lemon Vinaigrette (I used 1 recipe of Good Seasons Italian Dressing made with lemon juice instead of vinegar.)

Rinse and pat dry the fish so that it is very dry. Using a very sharp knife, make a series of deep slices into the skin, crossways along the center, about every three eighths of an inch. (The slices should not reach the edges of the fillet.) Season the skin side with kosher salt, lemon zest, and chopped rosemary making sure to get plenty of the seasonings down into the slices. Drizzle with olive oil and set aside until your sides have been cooked and are ready to serve.

When you are ready to cook the fish, Heat 2 Tbsp. of the olive oil in a non-stick pan over medium high heat until the oil begins to smoke. Carefully place the fish into the pan, skin side down, and do not move it until the fish appears to be cooked about three quarters of the way through. While it is cooking add salt and fresh pepper to the exposed side.

When the fish appears to be cooked about three quarters of the way through, gently turn it over. Cook 2-3 minutes, turn again, and cook one minute more on the skin side. Remove the fish from the pan and plate skin side up. Drizzle lightly with the lemon vinaigrette and serve.



Mock Carbonnade a La Flamande

Dear friends of ours stayed at our house for a few days this past week and as dear friends will do, they left a few beers behind. As I surveyed the fridge situation on Sunday morning I was already thinking of beef, maybe a pot roast or a stew, and when I spotted the bottles of Shiner Bock my mind was made up…Carbonnade a La Flamande! At the market I found a sale on beef chuck mock tenderloins and decided this would be a fun challenge.

Carbonnade a La Flamande is a rich Belgian stew of beef, caramelized onions, and beer usually with a sweet and sour flavor not unlike a good sauerbraten. The irony was that I was using Shiner Bock instead of a deeply flavored Belgian ale as the base in a stew of “mock” tenderloin steaks. So while this is NOT a true Carbonnade a La Flamande, it does borrow some of the great character from one of my favorite Belgian dishes.

If you are not familiar with beef chuck mock tenderloins they are simply steaks cut from the chuck eye roast. They produce a mostly round steak that looks something like a tenderloin steak. Chuck is still chuck though and tender they are not, hence the “Mock” part of the name. This cut is flavorful but best suited to slow braising or long tenderizing marinades.

Other notes: Brown the steaks in a pan if you prefer, I kind of like the broiler for larger pieces of meat. A mostly whole star anise should do the trick but be sure to remove any pieces that break off during the cooking. I served these with whole wheat wide egg noodles and blanched then sautéed snap beans with garlic. Oh, and if you want to use a real Belgian ale I recommend Chimay Blue …just be sure to have another one on hand to enjoy with your steak!

Mock Carbonnade a La Flamande

5 to 7 – Beef Mock Tenderloin Steaks (About 2 Lbs)
3 – Medium Onions, Sliced
1 Tbsp – Tomato Paste
12 Oz – Medium Bodied Beer
1 Cup – Chicken Stock
1 Tbsp – Beef Soup Base (I used Demi-Glace Gold )
1 Star – Star Anise
1 Large Sprig – Fresh Thyme
1 Large Sprig – Fresh Rosemary
1 Tbsp – Red Wine Vinegar
Olive Oil
Kosher Salt & Freshly Ground Black Pepper

Warm a tablespoon of olive oil in a heavy stew pot or Dutch oven over medium heat. Stir in tomato paste, star anise, onions, and a ¼ teaspoon of fresh ground pepper. As the onions begin to sizzle lower the temperature to medium low and continue cooking stirring often. Meanwhile, line a cookie sheet with aluminum foil and coat with a thin film of oil (I used a spritz of Olive Oil Cooking Spray). Use a paper towel to pat the steaks dry and arrange them evenly on the cookie sheet. Brush or drizzle each steak with olive oil and season well on both sides with kosher salt and pepper. Continue cooking and stirring the onions 15 minutes or so until they begin to turn a deep golden color then stir in the thyme and rosemary…keep cooking and stirring the onions while you brown the steaks.

Set the oven (broiler) rack 3” below the element or flame. Place the steaks on the rack and turn the broiler on high. (Note: If your broiler is electric leave the door slightly ajar; if your broiler is gas fueled close the door.) Broil the steaks 4-6 minutes watching them closely until a nice brown crust has formed, carefully turn and broil 4 minutes more or until nicely browned.  Remove the steaks and set aside to rest while prepping your braise.

Reduce the oven heat to 300. Remove the star anise from the onions and discard. Stir beer, soup base, and chicken stock into the onions and raise the heat to medium high. Stir occasionally until the liquid just begins to boil, place the steaks into the pot, cover firmly and bake for 2 hours. After two hours remove from heat, leave covered, and set aside to rest.

Wait at least 20 minutes to remove the steaks to a serving platter; place the pot back on the burner over medium high heat. As the liquid comes to a boil reduce the heat to medium, stir in the vinegar and allow the gravy to cook until your desired thickness is reached.

Spoon the gravy over your steaks, serve and enjoy!

Menu for Two – Pan Seared Sea Scallops with a Fresh Herb White Wine Sauce, Oven Roasted Potatoes and Asparagus Spears.

Last week my wife Kathy had a rough week fighting the cold that I probably gave her when I had it the week before. Since she was feeling somewhat better by Friday I wanted to cook her something special so I went browsing at Costco for something out of the ordinary. With a crispy salad and some crusty bread, these scallops fit the bill perfectly!

I shop at Costco or BJ’s often as bulk stores are a great way to stretch your grocery bucks. For instance, while you might find nice fat Sea Scallops (nearly always pre-frozen) at a local seafood market or grocery for 12.99 to 15.99 per pound, these came in just over 9.00 per pound for a two pound bag. Two pounds are enough for 3 dinners for the two of us and that boils down to about $6.00 per meal or $3.00 per person. Just try to find that kind of deal at a seafood restaurant!

Speaking of buying frozen seafood; for a very long time I absolutely refused to buy frozen scallops or shrimp. While I wouldn’t consider myself a food snob…I simply did not care for the way the frozen ones tasted when compared to fresh. Then I came across an article about sodium tripolyphosphate . Sodium tripolyphosphate is a preservative that packagers will “claim” is used to “retain tenderness and moisture”. In fact it absolutely ruins the flavor and texture of certain foods, especially shrimp and scallops, giving the flesh a diluted, soapy flavor and an unpleasant spongy, almost waterlogged texture.

So why do seafood packagers use this additive, which is also used in household cleaners, laundry detergent, and paint? The simple answer is Sodium tripolyphosphate “can substantially increase the sale weight of seafood in particular”. Need I say more?

Fortunately, in the U.S., Sodium tripolyphosphate must be listed in the ingredients list on the package label. Also fortunately, Costco and BJ’s both carry frozen shrimp and scallops that do not contain Sodium tripolyphosphate! Do yourself a favor and read the ingredients next time you buy frozen seafood. For the same reason I also try to avoid the “fresh” scallops that are sold soaking in “their own” liquid.

Menu for two – Pan seared sea scallops with a fresh herb white wine sauce, oven roasted baby creamer potatoes and asparagus spears.

Note: Before I get started on the recipe there is one other tip that I must mention: WATER KILLS BROWNING! In searing and roasting the browning that occurs on the outside surface is where the flavor comes from. Searing your scallops while they are wet will prevent them from browning. To get the most flavor from your browned foods always be sure to pat them dry with a paper or dish towel before cooking.

For the Scallops you will need:

12 medium – Sea Scallops, thawed, rinsed, and dried well.
¼ Cup – Dry white wine such as Pinot Grigio or Sauvignon Blanc
Juice of ½ – Fresh lemon
3 Tbsp – Butter, Cut into 6 or 8 cubes, and kept cold.
2 Tbsp – Shallots, minced
2 Tbsp – Fresh basil, sliced in thin ribbons ( see http://www.basilbasics.com/chiffonade.html )
1 Sprig – Fresh rosemary
Italian Herb Seasoning Grinder
Olive Oil

For the Potatoes and Asparagus you will need:

12 – Baby Potatoes, I used half red bliss and half Yukon gold potatoes
12 Large or 16 Medium – Fresh green asparagus spears
Olive Oil
Italian Herb Seasoning Grinder

To Prepare:

1. Preheat the oven to 425 degrees. Rinse and dry the potatoes. Trim the stem end of the asparagus, rinse and dry. When the potatoes are dry toss them with just enough olive oil to coat, give them a good dusting of seasoning from the Italian herb seasoning grinder and toss again. Spread them evenly in a glass 9 X 12 inch baking dish and roast for 15 minutes. Meanwhile, toss the asparagus spears with just enough olive oil to coat, give them a good dusting of seasoning from the Italian herb seasoning grinder and toss again. Set the asparagus aside.

2. Warm 1 to 2 Tbsp olive oil and 1 sprig of rosemary in a non-stick pan over medium high heat swirling the oil occasionally as it heats. Dust the scallops lightly with the Italian herb seasoning.

3. After 15 minutes carefully remove the potatoes from the oven. Carefully tilt the baking dish so that the potatoes move to one side allowing room to add the asparagus spears. Add the asparagus and place the dish back in the oven for 15 minutes longer.

4. While the vegetables finish roasting, sear your scallops: When the oil in the pan is hot the rosemary will begin to crackle and pop. Remove and discard the rosemary then gently place the scallops, one at a time, into the pan. You should hear a distinct sizzling as soon as each scallop hits the oil. Sear the scallops for two minutes on the first side, gently flip, and sear one minute more before removing directly to serving plates. Cover each plate with a paper towel or foil to keep the scallops warm.

5. Remove the vegetables from the oven and set aside to rest.

6. As soon as the last scallop is removed, add the shallots and the wine to the pan. As the wine comes to a boil swirl the pan and, using a wood or silicone spatula, scrape any browned bits from the pan. Reduce until the wine takes on a syrupy consistency then add the lemon juice.

7. Turn off the burner and allow the residual heat to reduce the liquid by half. Gently swirl in the butter cubes 2 or 3 at a time letting these melt before adding 2 or 3 more. Continue swirling the pan until all of the butter has been incorporated, swirl in the basil and spoon the sauce evenly over the scallops.

8. Carefully place the roasted vegetables on the plate and serve.