This looks pretty easy and tasty. I may try it with a whitefish like pollock to cut the cost.
http://www.nytimes.com/2010/02/03/dining/031mrex.html
1/4 cup olive oil
2 tablespoons butter
1/3 cup flour
1 onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
2 tablespoons minced garlic
Salt and black pepper
2 to 3 cups vegetable or chicken stock, or water
2 cups chopped tomatoes with their juice (canned are fine)
1 tablespoon fresh thyme, or 1 teaspoon dried
1 tablespoon fresh oregano, or 1 teaspoon dried
2 bay leaves
Cayenne to taste
1 pound scallops
Chopped fresh parsley, for garnish.
1. Put oil and butter in a large pot or Dutch oven over medium-low heat. When butter is melted, add flour and cook, stirring almost constantly, until roux darkens and becomes fragrant, about 15 to 20 minutes; as it cooks, adjust heat as necessary to keep mixture from burning. Add onion, bell pepper, celery and garlic and raise heat to medium. Sprinkle with salt and pepper and cook, stirring frequently, until vegetables have softened, about 10 more minutes.
2. Stir in the stock, tomatoes, thyme, oregano, bay leaves and cayenne. Cover, bring to a boil, then reduce heat so soup bubbles steadily. Cook for about 20 minutes or until flavors meld. Add scallops and cook until they are no longer translucent, about 2 minutes. Remove bay leaves. Taste, adjust seasoning and serve, garnished with parsley.
…and cilantro, red bell pepper, green onion, ground coriander, garlic, Sriracha sauce, sea salt, and freshly ground black pepper. I thought about tossing in some fresh Thai basil but thought this was flavorful enough. Maybe next time. Anyhow, I threw this together for J&A’s midsummer night’s hot dog cookout tonight.
The old lady from whom we purchased our house had planted, here and there, several different roses but this one has to be the weirdest. I think it looks like a deranged peppermint and Anna thinks it looks like a white rose in the wrong place at the wrong time.
Just made my regular crust, schmeared on some crushed tomatoes, salt and pepper. Piled on some basil, oregano, and flat leaf parsley from Brent’s garden, and cheese. Baked at 500 degrees F.
After some false starts from the tomatoes, all the vegetables are growing well. One of the Romas and a couple of the peppers even have blooms! The hops are growing enough to train onto the lines I ran for them last weekend and one is now taller than me.
Want to dress up your bourbon a little bit? This is the ticket!
We planted two Catawba grape vines along the back fence today. Why? Well, Shopko had them for $16.99 and 25% off so we said, “let’s do it!” These grapes will be good for wine or jam, as long as the birds and squirrels don’t get them first.
Building a rain barrel is easy and you should do it if you garden – especially in Nebraska or any other dry state.
Whether you’re a fan of The Big Lebowski or not, there is no denying the devastating power of the White Russian or Caucasian.
15 oz firm tofu, drained & cut into 1″ cubes