Fifty-Two Dinners

One new recipe a week for a year. That was the original goal set as a New Year's resolution way back in 2009.

It didn't happen. Nor did it happen in the following years.

But I have continued posting and striving to try one new recipe a week. Some months it happens. Some months it doesn't.

And along the way I've picked up readers from across the country who occasionally pop in to see what's cooking.

Clearly there are better food blogs than mine.

But if you're looking for quick, easy, and healthy with a dash of humor... I'm glad to share what I can.


Tuesday, July 20, 2010

Swashbuckler's Scallops

This recipe wins the award for best name. And with ingredients like Captain Morgan Spiced Rum, how could I resist giving it a try?INGREDIENTS

1

tablespoon butter

2

cloves garlic, minced

1/2

red bell pepper, diced

1

habanero pepper, seeded and minced (2-4 if you're a pirate)

1 (20

ounce) can pineapple chunks, packed in juice,drained

1

lb bay scallops

1/2

lime, juice of

1/2

teaspoon salt

1/4

teaspoon pepper

1

teaspoon coconut extract

1/2

cup captain morgans's spiced rum

1

tablespoon cornstarch

3

tablespoons water


hot steamed rice

DIRECTIONS
  1. Heat butter in a large skillet and add garlic; cook until fragrant.
  2. Add red bell peppers and habanero chiles, and cook, stirring, about 3 minutes.
  3. Pour (drained) pineapple chunks into the pan, and add the scallops, the juice of 1/2 a lime, and the salt and pepper; cook, stirring for 4 minutes.
  4. Add coconut extract and Captain Morgan's spiced rum to the pan (pour slowly, especially if you work with a gas stove, be prepared for it to accidentally flame; if it does, cover the pan to extinguish); cook 1-2 minutes to blend flavors.
  5. Mix cornstarch with water in a small dish, add to pan and stir well; cook just until mixture has thickened.
  6. Serve over hot steamed rice.

VERDICT

Let me start by saying that Captain Morgan and Coke is one of my most favorite drinks. I bought this bottle when I had (finally!) stopped nursing Jacob and could drink again. Then, what seemed like two weeks later, I was pregnant again. So obviously this bottle has been sitting around for a long time. And the fact that you can't taste the 1/2 cup of rum in this recipe is just a damn shame. I could have used that 1/2 a cup in my rum & cokes when I can drink again. I could have made, like, I don't know, two drinks with that much rum!

But aside from the travesty that is the wasted rum, this recipe wasn't bad. The coconut flavor is very strong (and smells delicious while cooking too!) The overall look of the dish is pretty bland, and the flavors are a lot less mild than you would expect for using a whole pepper.

But since the Captain was out of the basement... and Karey was at least 10 hours away from her next feeding... I put it to good use. Cheers!





























No comments: