Nibbles of Tidbits, a Food Blog

It was quick and easy to make, but next time it needs Vegetables and more Cilantro.  Here’s the step-by-step pictures of the preparation.  It’s fun to experiment.

I first sauteed the Onion, then added grated Ginger and minced Garlic, then the Shrimp and cooked all for another 3 minutes.  I separately mixed Cornstarch and more grated Ginger into some Coconut Milk, then added the combination to the Shrimp saute along with a few Red Pepper Flakes. 

I quickly brought all to a boil to thicken, then added what little Cilantro I had and served it over Basmati Rice.  And here’s the final (below) — It’s WAY too white.  All was just okay, NOT great.  Its preparation was a bit impromptu, but with a few changes it has the potential to be better next time. 

To enjoy variety and test what tastes best, I prepared 9 Scallops 3 different ways.  I seasoned four with S & P and seared them in a pan with a little oil, while the other 2/3 of the trio was broiling in the oven.  Thankfully the seared Scallops couldn’t have turned out better.  The cooking time was about 4 minutes.

I prepared another three Scallops with a mixture of Mayonnaise, Sriracha Hot Chili Sauce, Lemon Juice and S & P — I topped them with the Sauce and sprinkled with Panko Breadcrumbs, then broiled them in the oven with the ones below.  The cooking time was about 5 minutes.

I coated the remaining two Scallops with Ponzu Sauce and Lemon Zest.  They tasted okay, but looked extremely boring.  I won’t be repeating this 1/3 of the trio, but it was still fun to have the assortment and none were terrible.

Overall, the seared Scallops were the best.  The Sriracha Scallops were good too, but mostly because they tasted similar to a Scallop Handroll at a Sushi Bar.  Next time I might just sear them and serve with a Sriracha Dipping Sauce on the side. 

Related Links:

Sriracha Sauce – http://en.wikipedia.org/wiki/Sriracha

Sriracha Sauce – http://www.huyfong.com/no_frames/sriracha.htm

Ponzu Sauce – http://en.wikipedia.org/wiki/Ponzu

Ponzu Sauce – http://www.wisegeek.com/what-is-ponzu-sauce.htm

Panko Breadcrumbs – http://www.sacbee.com/taste/story/1003427.html

Steven Woo, a friend in Washington, DC often goes for 40 mile bike rides, then stops to treat himself to fresh Blue Crabs on the waterfront.  It’s a great way to spend a Summer day.  Here’s the prelude and aftermath he provided.

He ate 4 large and 4 extra large Blue Crabs for $15.00 — Sounds like a good deal. 

And yesterday he went for Bistecca alla Fiorentina.  He says the traditional cut is a T-Bone, but his DC version was a 1 kg. Rib Eye.  It looks really good.

Related Links:

http://en.wikipedia.org/wiki/Porterhouse_steak

http://www.pps.org/great_public_spaces/one?public_place_id=220

http://italianfood.about.com/od/beefbracioleetc/r/blr0568.htm

Our MENU included Rib Eye Steaks cooked Medium Rare – Traditional camp fare for many cowboys.

We also grilled Bacon Wrapped Asparagus and Lemon Butter Basted Shrimp — No recipes are needed here, since the ingredients and instructions are within the dish titles.  Just wrap, lace, baste and BBQ.  Both are simple and Tast-TEE!

One luxury camping lunch included home grown Tomatoes, sliced Mozzarella and julienned Basil drizzled with Italian Dressing (or Balsamic Vinegar and Olive Oil).  With that we munched on Chips and Bleu Cheese Dip, Fresh Cut Cantaloupe, and Artichoke Hearts.

Another night we had Tacos rolled in freshly cooked Uncooked Flour Tortillas.  Yes, that sentence is correct.  See related links for more information.

For breakfast we made Scrambled Eggs with Soy Sauce, Mini Bagels & Cream Cheese, and Mimosas.  Another lunch included Ham, Salami, Provolone, Pickle and Tomato Sandwiches.

Dessert was easy.  We brought Rice Crispy Treats, Cupcakes (various flavors, kinda like a dozen Doughnuts), and Fudge.  All were homemade.  The recipe on the Kraft Marshmallow Cream Jar is our favorite Fudge Recipe.  And you know where to find the Rice Crispy Treats recipe.

The Cupcake flavors prepared here are Orange Zest, Lemon Zest, Lime Zest, Raspberry Swirl, Snicker-doodle, Maple Brown Sugar, Chocolate, and Coconut Pineapple.  Cupcake recipes to be posted in the future. 

BTW, our camping was in a large Motor Home on the cliffs of Carlsbad, California, along the beach — We didn’t rough it too bad.

Fudge Recipe:  http://www.cooks.com/rec/view/0,189,152182-243194,00.html

Past Cupcake Posting:  http://www.ineedtext.com/FoodBlog/?p=12

Uncooked Flour Tortillas:
http://www.bloglander.com/cheapeats/2005/07/01/uncooked-flour-tortillas/

YouTube Bacon Wrapped Asparagus:
http://www.youtube.com/watch?v=hcI1fgXHksA

First sear the Scallops, then add them to a Sauce made of Rice Wine Vinegar, Soy Sauce, Sesame Oil, Sugar, Red Pepper Flakes, Garlic, Scallions, and Cornstarch — Stir in cooked Udon (or other) Noodles.  It’s super easy, fast and flavorful — Tastes like you’re at a good Chinese Food Restaurant.  Only Sea Scallops for me every time — No Bay Scallops, thank you. 

My dad just caught this.  He’s been going to Bishop’s opening day every year for more than twenty.  He competes with his best friend to catch the biggest fish.  He won again this year and I always reap the rewards.  This one was broiled in the oven with Italian Dressing.  Seafood Broiler Restaurant used to make a ‘Trout Italiano’ when I worked there way back in the 80’s.  It was the best.  Ever since then I’ve had the taste for the combination.  It’s optimum over a mesquite barbeque.