Buddy's Favorite Seafood Dinner

I had scallops in the freezer.  I had never before even eaten scallops - ever.  I had, therefore, never cooked them either.  I had them in my freezer for awhile.  They intimidated me, to be honest....  One night, I was feeling particularly creative, so after assessing the contents of fridge and pantry, I had an idea....

All I can say is that everyone had seconds, would have had thirds if gluttony was in vogue ;)

Buddy, aka Mr Picky, said he wants this for his birthday dinner.  THAT makes a mom feel good....

Best thing about it, it was S-I-M-P-L-E, and yet with the right sides, elegant enough to serve guests....

All I did was to make rice - 3 cups uncooked.  While cooking it, I added a pinch of crushed red pepper flakes, about 2 pinches (maybe 10-15 threads) of saffron, and about 1/4 c fresh chives (might not add them until AFTER cooking next time, the color will look better then)

While the rice was cooking, I just put the scallops (thawed and rinsed) in a deep skillet with about 2T butter.  As the scallops cooked, they release water...  Once they looked cooked (more white, not opaque-think like cooking fish), I drained a lot of the water and put in just a tad of butter and browned them just a little (careful not to go too long, or they start to stick to the pan and not come out so pretty)

To serve:

Put rice in bowl on bottom.
Cover rice with FRESHLY grated romano cheese
Top with scaallops
Add another layer of FRESHLY grated romano cheese

Serve with asparagus or artichoke for a meal that is truly inspired!

Obedience Salad - and Ranch Dip

Right now we are living in a small hotel room while we await, with eager anticipation, the completion of our new domicile - that makes setting up the food to look pretty enough to photograph rather difficult...  So...

Ranch Dressing/Dip

1 c Mayo (REAL mayo, not the fake stuff!)
1/2 c sour cream (for a thinner, dressing-type consistency, use buttermilk)
1/2 t each: dried Chives, dried parsley, and dried dillweed
1/4 t each: garlic powder, onion podwer

Mix ingredients.  The longer they are chilled before serving, the more the flavors meld.

Obedience Salad

This salad is phenominal!!  There is something with the sunflower seed/cheddar combo, and the pretzel/ranch combo that is just a dance of pleasure on the tastebuds!

I do not really specify amounts for salads, generally.  The more salad you want to make, add more lettuce.  The flavors will work together in almost any amounts...

Romaine lettuce
Extra sharp cheddar cheese (shredded or VERY small cubes)
craisins
sunflower seeds
protein (I usually use chicken breast)
Ranch dressing
Combine ingredients and eat.

If you are NOT eating gluten free- get pretzels - the thicker stick/log ones, and break them apart for croutons.  Trust me - it makes the salad.....   I REALLY need to find a gluten free equivalent.

Positively Rich Paleo Chocolate Torte (aka flourless, nutless, like a slice of chocolate heaven)

I first made this almost a year ago.  It has been a staple ever since.

If you don't have a springform pan, go out and get one.  Seriously, this can wait.  This one is good, if you can wait until it ships to you....

Ingredients:

1 bag of Ghiradelli 60% Cocoa chocolate Chips
8 ounces Ghiradelli Semi-sweet Chocolate Chips (OR you can use another 8 oz of the 60%, if you like your chocolate to be very dark..)
2 sticks of butter
2/3 c grade B Maple Syrup
2 T water
6 eggs
3/4 tsp vanilla extract (do NOT use artificial)
OPTIONAL: a pinch of cayenne pepper OR a pinch of sea salt

Preheat oven to 275.

Grab a hand mixer, plug it in, and have it ready to go.

Grease a 9" springform pan.  Wrap the bottom of the pan with a sheet of aluminum foil and place it in a roasting pan.  (The foil is to protect the pan from having water leak into the pan as it cooks.  It will cook in a water bath that goes about 1/2way up the side of the pan)

Mix the water and maple syrup in a small cup and set aside.

Melt the chocolate and the butter in the microwave - Follow the instructions for melting the butter on the bag.  BE CAREFUL not to let it burn!  (I use a thick 8c glass measuring cup for this step- you could melt it in a double boiler on the stovetop, if you have the time and patience...   I do not.)

Use the hand mixer on a low-medium speed to mix in the water/syrup mixture.

Add the eggs, ONE AT A TIME, mixing them in completely before you add the next egg.

Add the vanilla and optional ingredient of choice, mix well.

Pour the batter into the springform pan.

Pour water into the roasting pan (being VERY careful not to get any water into the batter).  You want the water to go about halfway up the side of the cake pan.

Put it in the oven and cook it for about an hour. (could be a little longer - until it is done in the middle).

Cool the torte to room temperature (at least an hour)  before placing it in the fridge to chill (at least 6 hours).

Serving suggestions:
raspberries, whipped cream and fresh mint leaves
homemade caramel sauce, sprinkle of sea salt, and vanilla ice cream
strawberries and almond whipped cream
all by itself

Enjoy!