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Scallops with Tomato and Capers, Haricots Verts Aux échalotes and Fried Grits
Posted on 4/15/13 at 9:11 pm
Posted on 4/15/13 at 9:11 pm
I'll try to make this short.
Fried Grits
Need:
- Stone ground grits, cooked with smoked gouda, chilled and cut into (1" thick) 3" X 5" slabs.
- Egg/milk wash and Panko bread crumbs for breading.
- Butter with vegetable oil for frying.
Cook grits, mix cubed/shredded cheese, place in suitable container and chill overnight. Coat in egg/milk wash and panko crumbs. Fry until golden brown.
Haricots verts aux échalotes
Dress green beans, cook 3 1/2 minutes in full rolling slated water, chill in ice bath. Saute shallots in butter with a little garlic and add green beans. Saute beans for 2-3 minutes and plate.
Scallops with Tomato Caper Sauce
Marinate Scallops in milk with pepper and creole seasoning. Dredge in flour and fry in butter with vegetable oil.
For Tomato and Caper sauce:
Deglaze pan with white wine, add garlic and tomato, just a touch of thyme and fresh basil. When cooked, add capers and spoon over scallops when plating
Fried Grits
Need:
- Stone ground grits, cooked with smoked gouda, chilled and cut into (1" thick) 3" X 5" slabs.
- Egg/milk wash and Panko bread crumbs for breading.
- Butter with vegetable oil for frying.
Cook grits, mix cubed/shredded cheese, place in suitable container and chill overnight. Coat in egg/milk wash and panko crumbs. Fry until golden brown.
Haricots verts aux échalotes
Dress green beans, cook 3 1/2 minutes in full rolling slated water, chill in ice bath. Saute shallots in butter with a little garlic and add green beans. Saute beans for 2-3 minutes and plate.
Scallops with Tomato Caper Sauce
Marinate Scallops in milk with pepper and creole seasoning. Dredge in flour and fry in butter with vegetable oil.
For Tomato and Caper sauce:
Deglaze pan with white wine, add garlic and tomato, just a touch of thyme and fresh basil. When cooked, add capers and spoon over scallops when plating
This post was edited on 4/16/13 at 10:34 am
7
Posted on 4/15/13 at 9:14 pm to MeridianDog
Shallots or scallops?
Looks great
Looks great
Posted on 4/15/13 at 9:17 pm to MeridianDog
I just had a foodgasm.
Posted on 4/15/13 at 9:19 pm to Tigerpaw123
quote:
Shallots or scallops?
Thanks - correction made.
Posted on 4/15/13 at 9:21 pm to MeridianDog
They look perfectly cooked
Posted on 4/15/13 at 9:28 pm to Tigerpaw123
quote:
They look perfectly cooked
I would have taken them out of the pan eons ago. The carry over cooking after that pic will turn them into Goodyear tires.
Treat scallops like a first date.
Posted on 4/15/13 at 9:29 pm to MeridianDog
I'll see if this works - Lots more photos here. I have been getting so much flack for posting photos lately.
Scallops with tomato caper sauce
Fried Grits
Haricotes Verts Aux Echalotes
Scallops with tomato caper sauce
Fried Grits
Haricotes Verts Aux Echalotes
Posted on 4/15/13 at 9:32 pm to Degas
quote:
Goodyear tires
Actually - see photo
Cooked hot and quick - perfect, tender, juicy.
They must be white for me - can't handle them translucent inside.
This post was edited on 4/15/13 at 9:34 pm
Posted on 4/15/13 at 9:32 pm to Degas
quote:
I would have taken them out of the pan eons ago. The carry over cooking after that pic will turn them into Goodyear tires.
Looks perfectly cooked
Posted on 4/15/13 at 9:36 pm to MeridianDog
Looks good. I especially like the fried grits, and although I'm not a fan of a heavy sauce accompanying something delicate like divers scallops, or maybe not so much, the only real thing I'd suggest is you might want to try a little less fat in your pan and get some more char on them. Other than that, it looks delicious, and I'm sure you enjoyed it very much.
Posted on 4/15/13 at 9:39 pm to Mike da Tigah
I like the sharpness of the capers and wine. Might not be for everyone and I understand that, but I like it a lot and the wife does too.
Probably our thing.
Uh OH - the sauce had a little Thyme and Fresh Basil. Just a touch of both.
Oh - and the grits (cake) were a little thick. Actually I knew that before I fried them and didn't want to mess up the cake by trying to slice them thinner. They need to be no thicker than 3/4 inch - 1/2 inch would be better and these were right at an inch thick. I simply added too many to the pan when I chilled them overnight and got the cake too thick. Ihave another set in the freezer and I will address the thickness when I use them. The cake freezes well (wrapped in syran wrap and frozen uncoated in Panko crumbs). I thaw them before coating and frying them.
Probably our thing.
Uh OH - the sauce had a little Thyme and Fresh Basil. Just a touch of both.
Oh - and the grits (cake) were a little thick. Actually I knew that before I fried them and didn't want to mess up the cake by trying to slice them thinner. They need to be no thicker than 3/4 inch - 1/2 inch would be better and these were right at an inch thick. I simply added too many to the pan when I chilled them overnight and got the cake too thick. Ihave another set in the freezer and I will address the thickness when I use them. The cake freezes well (wrapped in syran wrap and frozen uncoated in Panko crumbs). I thaw them before coating and frying them.
This post was edited on 4/15/13 at 9:46 pm
Posted on 4/15/13 at 9:52 pm to MeridianDog
quote:You're on your own there brotha'
They must be white for me - can't handle them translucent inside.
Posted on 4/15/13 at 11:31 pm to MeridianDog
Nice. Friend of mine puts grits in muffin pans for grit cakes. Nice size and only fills them about half way. Mini muffin pans would be a good size for a grit cake based app.
I love a sauce of some kind with grit cakes. I like the contrast in textures.
I love a sauce of some kind with grit cakes. I like the contrast in textures.
Posted on 4/15/13 at 11:41 pm to MeridianDog
It looks great and I love the pics.
Edit: Deleted unintended barb at others. Keep up the good work Meridian - it gives me inspiration to change up my routine.
Edit: Deleted unintended barb at others. Keep up the good work Meridian - it gives me inspiration to change up my routine.
This post was edited on 4/16/13 at 12:21 am
Posted on 4/15/13 at 11:50 pm to mworld938
quote:If you're referring to me, I've praised MD time and again for his creative posts and still do.
It is unfortunate some others only take the time to critique you.
Posted on 4/16/13 at 12:08 am to mworld938
quote:
It looks great and I love the pics. It is unfortunate some others only take the time to critique you.
In my personal experience, I find it more unfortunate when I don't receive helpful criticism, but I'm also much more critical of myself than you would believe, and already know when I hit and miss, or can improve. I never truly arrive, but I really do enjoy pointers on how I can improve on a dish.
I think Meridian knows how to cook well, and I think it's super cool the poster takes the time to post pics with recipes. It's encouraging for people, gives inspiration, and how can anyone who is on a food board and has an appreciation for food and cooking not appreciate it? I give props.
Posted on 4/16/13 at 12:16 am to mworld938
People express opinions and their own likes and dislikes and/or what they might do differently. It's part if what this board is. MD knows that. He's a good poster.
Posted on 4/16/13 at 6:23 am to MeridianDog
Wally sells true haricot verte in small plastic bags in the produce section. Parboil, shock, drain, saute in Oo add almond slivers along with S&P.
Posted on 4/16/13 at 10:38 am to CITWTT
quote:
true haricot verte
Truth in posting:
Although I do know them as Haricot Verts aux échalotes. If I think of making them, I just think "green beans with onions".
I have found that they taste pretty much the same either way.
Posted on 4/16/13 at 10:49 am to MeridianDog
Looks delicious. Never tried frying grits with panko, I'll be trying this later
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