Pan Seared Scallops with Lemon Caper Sauce is a simple yet elegant dish that is perfect for special occasions or any day of the week. The caramelized scallops and sauce is made all in one pan!
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Had a chance to catch up with a good friend today, we shared a bit of conversation, some bourbon, some rum, and finished the night with skinny ribeyes over live fire, and a mushroom risotto.
WayneT that was a photo taken for my friend who brought the bottle as a gift to the table, and host. I wanted to show him some gratitude. The pan, that logo, riveted handle, aways makes a cool shot. 😁
It's been a while since I got the hibachi out to play, but today's a nice day to stand around flipping food and drinking beer, so.
Wings.
Little Cookin' Buddy? Ah, there you are.
Almost done.
Glazed with a 50/50 mix of Banchan's Hot & Spicy and regular Banchan's.
Aaaaannd... I forgot to get a plated shot, since we just stood in the kitchen and turned a pile of wings into a pile of bones in, like, 30 seconds. These turned out fantastic, the skin was somewhere between bite through and crispy, the meat had that yakitori texture, and the 50/50 Banchan's mix was perfect. I've gotta get more binchoton, because this thing's getting a workout this summer.
Harvested zucchini, crook neck squash, onion, garli, tomatoes, dinosaur kale, and cauliflower from the farm yesterday. Used it to make squash enchiladas, cauliflower and cheese, kale chips, and chocolate chip zucchini cake for dinner tonight.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Took the “Korean Burnt Ends” from Memorial Day and went to a new level with them …. Instead of brisket point, I used a chuck roast. And that worked very nicely. Then created a sauce to toss them in as I get them crispy at the end. The sauce used the leftover braising juices, ketchup, soy sauce, fish sauce, brown sugar, ginger powder, and garlic powder. Brought to a boil, reduced to a simmer for 5 minutes. Then tossed with the “burnt ends” right at the end and put over direct heat for some good bark.
Stir fried some celery, carrots, yellow pepper and then served with steamed rice
Grilled ratatouille and albacore tuna. Used mostly local vegetables for the ratatouille, albacore was from Sitka Salmon Shares. Both exceeded my expectations.
I was a bit disappointed when I found out they ship from the Midwest instead of directly from Alaska, although I understand that the logistics might make it difficult to ship everywhere from Alaska. I hadn’t heard anything about them sourcing the fish from elsewhere.
Wedunne last year they closed down their own processing plant and went to a more “Crowd Cow” model. I’m sure the fish is still fantastic, just wasn’t a model I liked.
Still, your meal looks fantastic and I don’t want to detract from that. SHould have posted this over in the right channel :-(
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
I’ve done this dish countless times… but since I had lamb riblets, I thought, “why not?” Why not indeed. This dish is made for pork ribs. Period. And believe it or not, I should have not finished on the grill.
Pulled pork. Got my days mixed up months ago for a cook so the shoulders were "rubbed," vacuumed sealed, and froze having already been dry brined.
4 day thaw in the fridge.
Figured on a 13-14 hour cook. 13 hours in the low cooker alarm went off (woke me up) due to a pellet hopper going empty. Not sure whose fault that is. My truck is parked less than 12ft from the cooker with a bag of pellets inside. But I'm fairly certain that still rules me out.
Every thing was probe tender so THAT worked out.
3hr rest and wow that stuff was juicy and pulled so easily.
Our Daughter and her partner came over yesterday. Used the santa maria to cook my first Picanha. Whole pircanha prime from Porter Road. Dry brined 4 hours and rubbed with a little more salt and pepper.
burning some red oak down for the coals.
Make up some charred scallion & garlic oil for the sauce
Served with browned butter mashed potatoes and duct fat grilled asparagus
Last edited by ofelles; June 5, 2023, 11:35 AM.
Reason: damn auto spell check. Not Piranha.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
I just took these off. They're for 2 of my grandsons and their father. Stuffed burgers. I had to keep track of which which is for who. All are stuffed differently. I labeled by 1st letter of their names so I could keep TAB of them.
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