I can has scallops?
Hmmm, since
tmfiii posted a recipe I'll do the same!
Yesterday on my way out of Charlottesville I stopped at Anderson's Carriage House to pick up some steaks. I grabbed two ribeyes and two New York strips, then on impulse added a pound of bay scallops to my order.
Anderson's has wonderful meat. The steaks I just kept in the fridge until just before grilling, then put some olive oil, salt, and pepper on. YUMMY.
But the scallops - I found a recipe that I wanted to try.
Basically, I put one pound of scallops into a bowl. I chopped one quarter of a very large extra sweet onion, about a half dozen smallish cloves of garlic, and added a cup of Dogfish Head 60 Minute IPA to the bowl. I then dumped in some crushed red pepper flakes and black pepper, stirred it all up, and let it sit for a few hours in the fridge.
After it had marinated, I put the scallops on skewers and grilled them up.
Delicious.
Tonight we've got a buffalo roast going in the crock pot which I'm sure will be darn nice. I've decided thanks to leg cramps and my sprained wrist that I'll be taking a few days off from the gym; that and the Steelers game tonight might mean a chance to start experimenting with our "winter" drink.
Oh, and Mixology Monday is coming up - next week, I believe, which means I need to come up with a gin drink. At a bar in Charlottesville I had a drink called the "Parliament":
Hendrick's Gin
Cointreau
Lime
Basil
Simple Syrup
I thought about recreating it for the Mixology Monday but honestly I'm a bit hesitant about the basil aspect to it.
I've about burned myself out on Satan's Whiskers, so I may do some martini experimentation, though I'm guessing that'll be a popular one.
tmfiii posted a recipe I'll do the same!
Yesterday on my way out of Charlottesville I stopped at Anderson's Carriage House to pick up some steaks. I grabbed two ribeyes and two New York strips, then on impulse added a pound of bay scallops to my order.
Anderson's has wonderful meat. The steaks I just kept in the fridge until just before grilling, then put some olive oil, salt, and pepper on. YUMMY.
But the scallops - I found a recipe that I wanted to try.
Basically, I put one pound of scallops into a bowl. I chopped one quarter of a very large extra sweet onion, about a half dozen smallish cloves of garlic, and added a cup of Dogfish Head 60 Minute IPA to the bowl. I then dumped in some crushed red pepper flakes and black pepper, stirred it all up, and let it sit for a few hours in the fridge.
After it had marinated, I put the scallops on skewers and grilled them up.
Delicious.
Tonight we've got a buffalo roast going in the crock pot which I'm sure will be darn nice. I've decided thanks to leg cramps and my sprained wrist that I'll be taking a few days off from the gym; that and the Steelers game tonight might mean a chance to start experimenting with our "winter" drink.
Oh, and Mixology Monday is coming up - next week, I believe, which means I need to come up with a gin drink. At a bar in Charlottesville I had a drink called the "Parliament":
Hendrick's Gin
Cointreau
Lime
Basil
Simple Syrup
I thought about recreating it for the Mixology Monday but honestly I'm a bit hesitant about the basil aspect to it.
I've about burned myself out on Satan's Whiskers, so I may do some martini experimentation, though I'm guessing that'll be a popular one.