Back From Memphis

The Bride and I celebrated this great nation's birthday with a BBQ trip to Memphis.  It was wonderful, we ate a rediculous amount of BBQ, and I gained three pounds in four days.  So this week we decided it was high time to get back to eating better. 

Last night The Bride wanted the Oak Grilled Salmon that was posted earlier, and I threw together the Blue Cheese, Apple, and Honey Walnut Salad on page 359 for added nutritional benefit.

I went with two different types of apples, just to give the salad some extra diversity.  Also, the local honey I picked up at the Hyde Park Fish Market continues to impress.  The Guide said to either roast the walnuts in the oven, or if you felt brave to try the grill.  I wasn't feeling brave, and went the oven route.  The recipe said to roast them for twenty to twenty-five minutes.  I went for the longer time, and realized afterward that I should have taken the shorter time.  I was amazed at how just five additional minutes could char the walnuts as much as it did.  Regardless, the salad was refreshing and a welcome treat compared the Memphis standard of baked beans and slaw.  The salmon recipe continues to be a hit in the Bogdan household; we have prepared it three times now.

Today I decided that I was in the mood for scallops.  The Grilled Scallops With Chili Dipping Sauce on page 317 seemed enticing. 

Now that summer is in full swing, I am starting to take advantage of my now-ready herb garden.  The mint you see is from said garden, and the other herbs are ready to go.  I have been sandbagging a few recipes for the last couple of months, waiting for summer produce to be ready at the markets and for my own garden to be taken advantage of.  You will see more appearances of these ingredients throughout the summer.

To go along with the scallops, I wanted vegetables.  None of the remaining recipes seemed to really match up well with the scallops, so I went with the Mango Marinade on page 52.  What drew me to this marinade was the fact that it shared many common ingredients as the scallop recipe (can you find them all?) which allowed for some uniformity on the plate. 

For the vegetables that were going to be used with the marinade I simply raided my fridge.  The first thing on the agenda, however, was to make the sauce for the scallops.  After a brief whir with the immersion blender, I loaded the sauce into a cheap squeeze bottle to chill in the fridge while the rest of the dinner came together.  This one-dollar investment has been used over and over in my kitchen, and I recommend it for everyone who likes to use sauces. 

So I prepped the veggies I found in my fridge, readied the scallops, and gathered everything for The Forge.

With everything off the grill, it was time to plate!

I made a major mistake.  This was supposed to be a dipping sauce, and I spread it on the scallops when I plated.  For me, this sauce had the perfect amount of heat.  The sauce was flavorful, and had a nice lingering sensation.  However, not everyone (read: The Bride) is a chilehead, and this dish is difficult to eat if you aren't.  Word to the wise, use a small dipping bowl when you plate this!  Otherwise, I am a big fan.  The vegetables turned out great, and the harmony that I was seeking between the scallops and vegetables was achieved.  I highly recommend both recipes from today.