Month: March 2014

Grilled lemon chicken and sweet peppers w/ feta couscous

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Ingredients:

Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon
Olive oil
Lawrys garlic salt
Grilling skewers

Start out by cutting up your breast into large chunks. Place chunks in zip lock bag, add oil, juice of 1 lemon, salt, pepper, and garlic salt. Marinate overnight.
Soak skewers for 30 minutes in water (if wooden) and run them through your chicken pieces and cut up peppers. Season one more time before placing on a hot grill. Cook until juices run clear and squeeze with fresh lemon juice one more time.

The couscous comes in a box and is super simple to make.

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Scallops seared in bacon fat, atop couscous with a lemon bacon butter reduction

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So I love cooking scallops, but hate eating them. Here is a little something I threw together last night.  Couldn’t find larger scallops to save my life. I prefer a larger scallop though. And they just come out better. Enjoy!

For the scallops:

1 lb. dry large sea scallops
1 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper

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For the sauce:

3 Tbs. unsalted butter, cut into six  pieces
2 Tbs. finely diced shallot (1 medium shallot)
1/4 cup dry white vermouth or dry white wine
1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
1/4 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
2 to 3 lemon wedges for serving
Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, if using, and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.

Return the pan to medium heat. Add a piece of the butter (1/2 Tbs.) and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the vermouth or wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.

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