Perfumed Sea Scallops

fresh and delicate

Scallops have such a mild flavor, it often gets lost when paired with heavy accoutrements such as bacon. Goodness knows I love bacon, but I think a lighter hand with this bivalve is the best approach.  When more robust flavors are incorporated the scallop becomes more like tofu or a cracker where it’s just a vehicle for less subtle elements.

serves 4 appetizer portions

12 sea scallops

1 teaspoon basil, chopped

1 teaspoon mint, chopped

1 teaspoon lemon thyme, chopped

1 teaspoon chives, chopped

1 teaspoon tarragon, chopped

1/4 teaspoon culinary lavender, chopped

extra virgin olive oil, about 2-3 tablespoons (the good stuff)

coarse salt

black pepper, fine grind

agave nectar

Squeeze of fresh lemon

8 metal skewers

Dry the scallops with a paper towel.  Place scallops, herbs, oil, salt and pepper in a bowl and mix until combined.  Let marinate in the refrigerator for about 1/2 hour to an hour.  Meanwhile prepare grill for medium heat.  For every three scallops thread two skewers, leaving a bit of space between the scallops for more even cooking.  Lightly drizzle both sides of the skewered scallops with agave nectar.  Rub grill with more oil to prevent sticking.  Cook for about 2 minutes per side.  Try to get a light caramelization without overcooking the scallops.  Give a quick and light squeeze of lemon over the top.

Ruby’s Herb Laced Lamb Chops

Sulking in the Horshoe Pit

Our little Ruby has been down in the dumps the past few days.  Very uncharacteristic of our happy go lucky Brit.  Most days she tends to go on lengthy adventures throughout our farm and neighboring fields, mostly sniffing, sometimes hunting and eating who knows what.  She doesn’t have a very discriminating palate.  I could relate some pretty disgusting stories…but being a G rated food type blog, we’ll keep it more chipper.  One thing that does get Ruby back in the saddle are chops!  When we barbecue lamb chops, she knows there is likely a little treat in it for her.  So here’s to you Ruby girl.

parsley, sage, rosemary and thyme

Although it may be sweltering in some parts of our world, here on the island in the Pacific Northwest it’s barely breaking 70° during the day, and in the evening we’re dropping down to the 40’s.   Sometimes it’s difficult to whip together a light, summery meal for dinner when we are in our flannel PJ’s and putting wood in the stove.

serves 4

8 lamb loin chops about 1″ thick, trimmed of excess fat

1/4 cup each of chopped parsley, sage, rosemary and thyme

1/4 cup of canola oil (or other high temp oil)

Salt and pepper

Prepare or preheat barbecue for a medium-high heat, about 350°.  In a small bowl blend oil and herbs.  Salt and pepper chops and rub the herb mixture on all sides.  When the grill is to temp, sear both sides of the chops about 2-3 minutes.  Continue cooking until desired doneness.

Alternatively, preheat oven to 400°.   In a heavy bottom – oven proof pan, sear chops on both sides until browned, about 3 minutes a side.  Place in oven for an additional 5-8 minutes or until internal temperature reaches 145° for medium rare.

Ruby Tuesday

Songwriters: Jagger, Mick;Richards, Keith

She would never say where she came from
Yesterday don't matter if it's gone
While the sun is bright or in the darkest night
No one knows, she comes and goes

Goodbye, Ruby Tuesday
Who could hang a name on you
When you change with ev'ry new day
Still I'm gonna miss you

Don't question why she needs to be so free
She'll tell you it's the only way to be
She just can't be chained to a life where nothing's gained
And nothing's lost, at such a cost

Goodbye, Ruby Tuesday
Who could hang a name on you
When you change with ev'ry new day
Still I'm gonna miss you

"There's no time to lose", I hear her say
Cash your dreams before they slip away
Dying all the time lose your dreams and you
Will lose your mind, ain't life unkind?

Goodbye, Ruby Tuesday
Who could hang a name on you
When you change with ev'ry new day
Still I'm gonna miss you

Goodbye, Ruby Tuesday
Who could hang a name on you
When you change with ev'ry new day
Still I'm gonna miss you

Upright & Outtasite Cornish Game Hen

'juiced' and ready to cook

Crispy on the Outside & Juicy on the Inside

Beer Can Chicken has been around for a while and is still very popular – the reason being it’s a fantastic way to prepare the humble bird or it’s relation the cornish game hen.  We use game hens when we cook for two.  The method is the same with only a few tweaks.  The most obvious one being the size of the can that the bird ‘sits’ on.  A normal beer or soda can is perfect for most chickens, but we found a smaller can such as an energy drink or cold coffee drink can works well with the smaller game hens.

serves 2

1 cornish game hen, cleaned inside and out

1 can sized to fit the bottom hole of the bird

2 tablespoons light olive oil

1 tablespoon herbs de provence

2 teaspoons coarse salt

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/2 teaspoon black pepper

Preheat oven to 350° or prepare grill with lid to 350°.  If using an oven, move the rack low enough to accommodate the upright (and Outtasite) bird on the can.  Drain the liquid from the can and rinse.  Fill the can only halfway with water, beer, or soda.  The flavor of the liquid is pretty much indiscernible after cooking.  Place the can on a small sheet pan. Dry the hen inside and out with paper towels and tuck the wingtips behind the back.  Rub oil on the outside and season with herbs and spices.  Carefully mount the bird on top of the half filled can.  For the oven, keep the bird on the sheet pan to cook.  For the grill, place the hen with the can directly on the BBQ grill and cover with a lid.

Roast or grill for approximately 45 minutes or until the internal temperature reaches 165°.

Spicy Mango Wings & Bacon Wrapped Shrimp

A few bottled products are used for these dishes, not necessarily as shortcuts-although welcome, but because they add a truly unique flavor boost!

serves 4 as main or 6 as appetizer

For the Wings:

8 chicken wings

5 ounces of PickaPeppa Spicy Mango Sauce (not so spicy actually)

1 teaspoon coarse salt

Preheat (toaster) oven to 350°. Place wings in a sealable container, add sauce and salt and mix thouroughly.  Let marinate for 1-3 hours in the refrigerator. Spray a sheet pan with non-stick spray and line with foil.  Spray the top of the foil with non-stick spray as well.  Place the wings on the sheet pan so they don’t touch.  Bake wings for about 3o minutes.

Meanwhile, prepare or preheat the BBQ for a 2 station area – one at about 300° and the other about 350°.  Your shrimp will cook over the 300° and your chicken will brown over the 350° area.

For the Shrimp:

8 extra large or jumbo shrimp (26/30 or 21/25)

8 strips of bacon, thick cut

1 tablespoon of maple syrup

salt and pepper

8 toothpicks, soaked in water

Preheat (toaster) oven to 400°.  Place a wire rack into a rimmed pan and lay the strips of bacon on the rack.  Bake the bacon for 10 minutes.  Remove pan from oven.  Add a grind or two of pepper.  Turn bacon over and brush with maple syrup, adding more pepper.  Bake for another 3 minutes. Place bacon maple side up on paper towels.  The bacon should be soft, pliable and just about cooked through.  Cool.

Remove the shells and de-vine shrimp.  Season with salt and pepper.  Wrap each shrimp with maple bacon and secure with a soaked toothpick.

When your BBQ is ready, place the wings over your hotter station and the shrimp on the cooler one.  Watch, and turn each piece so that it browns but doesn’t burn, moving if necessary.  Cook for about 5-10 minutes.  Use Patak’s® Medium Mango Relish as a dip for both the wings and the shrimp.

far tastier than it appears! Patak's Mango

The Patak’s® Mango Relish medium is actually pretty darn spicy so a little can go a long way.  It’s intense and very unique flavor adds an amazing dimension to many dishes.

#mce_temp_url#

#mce_temp_url#

Asian Inspired Flank Steak with Mandarin, Almond Salad

from Kit and Gary Maestretti

This simple dish hits on just about every flavor point, sweet and sour from the mandarin oranges and dressing, salt and savory from the flank steak, crunch from the almonds and squishy-juicy from both the fruit and the meat.

serves 4

For the Flank Steak:

1   two pound flank steak

2   garlic cloves

1    one inch chunk of fresh ginger

1    cup soy

1 1/2  cup dry white wine

1 tablespoon agave nectar

For the Mandarin, Almond Salad:

1 head of butter lettuce

1/2 cup sliced almonds

1  four inch piece of cucumber

1 fifteen ounce can of mandarin oranges, liquid reserved

1/4 cup of light oil, such as canola

1 tablespoon reserved mandarin juice from the can

1 teaspoon soy sauce

2 tablespoons light vinegar, such as rice or white balsamic

pinch of sugar, salt and pepper

1. For the Flank Steak: Peel the ginger with a spoon or vegetable peeler and slice into approximately 4 pieces.  Peel and smash the garlic into slightly broken cloves.  Place both ginger and garlic into a re-sealable bag.  Pour wine, soy and agave nectar into the bag.  Shake vigorously, then add the flank steak.  Marinate for about an hour.

2. Build your fire or pre-heat your gas grill.  If using  coal let the heat reduce to a 3 second hand fire (about 375°). This is a hot and fast cooking method as the flank steak has little fat and is normally fairly thin.  Grill about 3 minutes a side.  When steak has reached  145° internal temperature, slice thinly across the grain.

3. For the Salad:  Chop, rinse and dry the lettuce.  In a small pan, toast the almonds to a light brown and let cool.  Peel the cucumber and slice thinly.  Place 1 tablespoon of the reserved mandarin orange juice into a cruet or bowl.  Add the oil, vinegar, soy, sugar, salt and pepper and shake or whisk vigorously until fully incorporated.  Toss the lettuce, cucumber and mandarin oranges with the dressing and place in four bowls.  Garnish with toasted almonds.

A helpful BBQ link #mce_temp_url#

Simple Cedar Planked Salmon

We have cooked salmon many ways, but planked outdoor BBQ is hard to beat, especially when the weather starts warming up and you don’t want to heat up the kitchen.

This simple planked salmon is low on fuss, but big on flavor.  Because the salmon is planked on a soaked board this cooking method allows the fish to maintain much of it’s moisture making a succulent, smokey meal.

serves 2-4

1 cedar plank cut to slightly larger than filet, soaked

1    2 pound salmon filet with skin

2 teaspoons brown sugar

1 teaspoon coarse salt

Use an untreated board that is 1/2 inch thick and a bit longer and wider than your salmon filet (about an inch perimeter around the fish).  Soak the board in water for at least an hour, weighting it down so it is completely submerged.

The planked salmon is better cooked ‘low and slow’ as opposed to fast and hot.  When preparing your BBQ you may want to consider using fuel that allows a slower, longer burn like charcoal chunks (or wood if you have time).  Briquettes tend to burn hot and die quickly – not the best choice for this cooking method.

Wearing a ‘skirt’ while barbecuing is optional.  Steve is from Africa and in many countries a skirt (in this case a ‘kikoi’) is common – a daring fashion move for someone now living in the Pacific Northwest.  Back to the salmon…

The coals are ready when the temperature is cooler then what you’d cook a steak on, again ‘low and slow’ for planked salmon – you don’t want the plank to ignite for many reasons.

If you hate to waste good heat, throw some veggies or shrimp on the grill before the coals get to the lower temperature as a quick appetizer.

Once the coals have mellowed (about a 5 count hand) place the salmon on the prepared plank and sprinkle about 2 teaspoons brown sugar over the filet.  Place the plank carefully on the grill.

Place a lid over the plank checking the salmon after 15 minutes or internal temperature about 145°.  The sugar should be slightly caramelized and fish should have a good smokey ‘blanket’ of color.

During this particular BBQ, we had an impromptu eating frenzy as soon as the fish left the grill.  I was able to give the filet a little squirt of lemon before Steve nipped at my fingers.

The origin of planked foods is said to have been developed by early Native Americans in the Pacific Northwest, although some believe that the method of cooking came from Scandinavia.  Both are probably true.  The early method in the PNW was usually done by tacking the filleted fish to large boards (normally western red cedar) and placing them around a fire pit for slow, smokey cooking.  This preparation was normally done in large quantities during the salmon run.  The volume of smoked fish allowed the villagers to have protein year round, especially important during the hard winter months.