Going to go to Daily Catch Seafood to pick up scallops for our traditional NYE’s dinner.
Working my way through past issues of Mother Tongue Cooking Club and picking out a few posts:
- Beef Tallow Flour Tortillas - this seems super simple; I should put “make fresh tortillas” on my 2023 to do list
- Cherry Tomato Salsa - the word “salsa” for me always equals raw. In this case, a quick sauté and then blend
Now on to Cooking with Octopod. I don’t know if I’ll stick with this one, the writing seems very sales-y.
Million Dollar Cabbage — this is actually a recipe for deluxe cabbage rolls, but starts with a fun list of Octopod Comfort Food around the world.
Finished off:
Turns out , a major Canadian dairy / cheese brand has The Saputo Fridge, an e-commerce delivery store for cheese and dairy.
I like the look of Surprise Value Cheese Bundle. But! Only Quebec & Ontario deliveries for now.
Scallop NYE Dinner
Diced some bacon ends. Minced a red onion.
Stripped the Lacinto Kale and chopped it up.
Sautéed the bacon until browned, then added the red onion. Added a garlic pressed crushed clove of garlic.
Added the chopped kale and coated it in the bacon and onion/garlic mixture. Added some salt and black pepper.
Sautéed over medium heat and keep turning.
Added chicken broth and Trader Joes Agrodolce and let simmer until broth was reduced and kale was soft.
Melted some butter in a saucepan with the other half of the minced red onion and added some olive oil. Salt and pepper. Minced dill. Let cook over low heat.
Preheated cast iron pan in the oven with some grapeseed oil. Added shishito peppers and tossed in hot oil. Put on broil and put in the oven.
Added butter and some grapeseed oil to a stainless steel pan. Salted scallops and cooked them briefly each side. Added in minced dill, pepper, and juice of a fresh lemon.
Cooked the pappardelle for 6 minutes and tossed in the red onion butter dill olive oil mixture.
Shisito peppers were in the oven a little too long. Took them out and seasoned with Daisho yuzu salt.
Pretty happy with how this all turned out. Flavourful and tasty and gone too quickly!
Despite Shisito peppers being a little overdone (just too soft) — flavour with the Yuzu salt was great!