Finally Trying Out those Newspaper Recipes
 

I've gotten bored cooking the same old thing..So I have been going through the file of recipes that I have been cutting outa the newspaper for the past 20 years or so. everyonce in awhile a real winner comes along....and here is one of them.

Linguine with Scallops and Lime Cream Sauce.

2 tblespns of Butter melted in a Saute Pan
2 Tblspns of Minced Shallots
6 to 8 Mushrooms sliced

saute until soft and liquid evaporated

Add

1 lg Tblspn of flour
1/4 cup fresh lime Juice
3/4 Cup White Wine
1 Cup Whipping Cream
1 tspn of Sugar

Simmer till thickened and reduced a bit

1 lb of Linguine Cook

2 Tblspoons of Olive Oil
1 1/2 Lbs of Sea Scallops

Heat oil and Sear Scallops untill centers are opaque

Salt and Pepper the whole mess to taste

Mix Linguine with Sauce, reserve a bit of the sauce
add Scallops and drizzle remaining sauce over the top.

Tarragon ...sprinkle a bit over the top

U can add some Parma Cheese if U like


This recipe is so quick and easy, that it will be done by the time the noodles are cooked. If U serve this to guests you will look like a real gourmet chef.

Where's the beef?

well it sure ain't hangin between your legs thats for sure...

Yes, and if your linguine sauce tastes a little satly, think of me, love. ;)

The lime juice doesn't curdle the cream?

Sounds tasty.

Where's the usual photos? Am overseas again and Tabs always posts something that makes me want to eat even the telephone book. You guys do not realize how good you have it when it come to food...

Why did I read this?

I skipped breakfast and can't go to lunch until my technology budget is finished!

This sounds good- I bet it would be a good date meal.

I'll give it a shot.

Butter - wine - cream - sugar - olive oil - scallops.

Add all that to a phone book and it would taste good!http://www.pelicanparts.com/support/smileys/yummie.gif

I mixed the wine, lime and flour together. I then put in in with the Shallots and Mushrooms...then mixed in the cream. It didn't curdle.

It really is a good dish for a date.

BTW: Deee deee U know when I Masterbate I fantasize about you. Its that nice hairy round a$$ of yours that just makes me wana go Ummmmp....But Deee deee lets just keep that our little secret...see U at Circus Maximus babeee....

Tabs,

Photos man! We need photos!

Joe A

PS of the food, not dede fantasy...

http://forums.pelicanparts.com/uploa...1158373948.jpg


ONLY Deee deee gets a shot of the Special Sauce....

Tonights Entre
 

Ribeye Grilled over Mesquite, served with Classic Butterhttp://forums.pelicanparts.com/uploa...1158374323.jpg


One Ribeye slathered in Virgin Olive Oil, Salt , Freshly Ground Black Pepper and clove of Garlic Crushed... let Marinate for 4 hours.

Classic Butter

2 Tblspns Unsalted Butter
1 sm minced Shallot
1 teaspoon Tarragon
1 1/2 teaspoons Parsley
1/8 tspn Dijon Mustard
1/4 of a lemons juice
Pinch of Blk Pepper
Dash of Salt

Tommorows Dinner Marinating Tonight

Korean Style BBQ Porkhttp://forums.pelicanparts.com/uploa...1158374955.jpg

Okay, here is an appetizer for the next dinner party. Also on the scallops theme.

Make aioli. 7 cloves garlic, 2 egg yolks, a bit of olive oil, puree in food processor, adding more olive oil until has sauce-like consistency. Add pinch of salt, maybe some white pepper, to taste. Should make 2-3 ounces. Set aside.

Cut three sweet ripe peaches into slices. If none available, then sweet ripe plums or nectarines or even canned peaches.

Open a large bag of salad greens. The kind with lots of interesting leaves, not a hunk of iceberg lettuce.

Chop 1 cup of walnuts, pine nuts, or almonds.

Unwrap and rinse 1 to 2 lbs of scallops. Either sea or bay scallops, bay scallops work fine and are cheaper.

Heat olive oil in saute pan to medium heat.

Stir in nuts, cooks until just browning, then remove nuts and pat off excess oil w/ paper towel.

Reheat oil in pan, medium heat. Stir in salad greens. Cook until just wilted, maybe 30-60 seconds. Take greens out of pan and lay on paper towel to drain oil.

Reheat oil in saute pan to high seat. Sear outside until just starting to brown, then turn heat to low and finish cooking. Keep poking and cutting sample to check. When still a little undercooked, still a bit translucent inside, remove from pan - residual heat will finish the cooking.

On a small appetizer dish, lay bed of the wilted greens. Arrange peach slices around edge of plate. Then mound scallops in center. Sprinkle liberally with nuts. Lightly dribble aioli on top, decoratively if you can.

I made this for a cabinfull of people at Lake Tahoe a couple weeks ago and got rave reviews. Of course us all having finished a long hike, then drinking cocktails on the private beach didn't hurt.

Needed that. At least now I can look and drool over real food for a change. Its even low cal! :)

Re: Finally Trying Out those Newspaper Recipes
 

That is a massive infusion of calories!

If I told U how many calories it would take your breath away.