Last Saturday I was out in Philly and found myself at Pat’s Steaks after the bars. I haven’t had a cheese steak in a while and forgot how good they are. Pat’s is my personal favorite out of the big name places in Philly. I highly suggest you stop by and give this classic a try. Can’t go wrong with Wiz Wit.
A few weeks ago I was at Triumph Brew Pub in Philadelphia and tried the avocado fries they had on the menu. I was surprised at how good they were, crunchy on the outside with a nice smooth and creamy texture on the inside. This past weekend I decided to take a stab at making them myself. The recipe is very easy, hardest part is breading the avocados. They turned out just like I remembered the Triumph ones tasting. Give them a try if you are looking for a healthy alternative to french fries!
Earlier this week I made up a nice surf and turf with a ribeye steak and some sea scallops. I also experimented with some grilled potatoes that I marinated in a chipotle sauce. For the steak I just sprinkled on some kosher salt and fresh cracked black pepper then cooked it to a nice medium rare.
For the potatoes I wanted to try something different and looked up a few ideas for grilled redskinned potatoes. Most of the recipes I found were pretty basic so I modified a few to add some spice to the potatoes. I thought they turned out quite well and were a nice change up from a regular baked potato.
I cooked the scallops on Himalayan salt blocks. If you can I highly recommend getting one. They cook some of the best scallops I have ever eaten. They are also good with tuna and thinly sliced pieces of beef. The most important part of cooking with a salt block is to make sure you heat it correctly. You need to take your time to not damage the block. I go over the proper way to heat a salt block in the recipe for the scallops.
The salt blocks give the scallops a fantastic sear and a light and salty seasoning. Enjoy!
Tonight for dinner I made blackened chicken with a vegetable pasta. To make the pasta I took a few vegetables that I had in the fridge and sauteed them. I cooked some pasta and when it was done I tossed it with the vegetables. I’ve been working on this blackened chicken recipe for a while now, the rub works both with this method of cooking it and with grilling the chicken. I personally prefer the grilled blackened chicken but it was storming quite heavily today so I made it in a cask Iron skillet today. The rub delivers a good flavor and a subtle heat that doesn’t overpower the chicken. Enjoy!
Whenever I think of squid I think of the classic fried calamari at most Italian restaurants. The other day I saw a recipe for grilled squid in Cooking Light magazine and adapted it with what I had available. Instead of making the chili sauce I used a chili garlic sauce you can find in most grocery stores then added a few spices and other things to it. This dish is very simple to make. You throw the marinade together, put the squid in it and let it sit, then start up the grill and cook the squid for 2 minutes a side.
The squid came out with a great texture, not the rubbery overcooked texture you find out there. It cooks very quickly so the 2 mins a side will give the squid good grill marks and cook it perfectly. If you are looking for a new way to have squid or calamari give this a shot!
This past weekend I went down to Baltimore with my roommates from college for our annual crab feast. The past few years we have gone to a crab house but this year we decided to buy the crabs from a seafood market and have them at our buddy’s house. We got the crabs from The Crab Depot, The crabs were steamed perfectly and the crabs were all quite sizable.
To go with the crabs we grilled up some corn and other veggies then put down the newspaper and started the feast. It turned into an epic battle of man versus the sea and lasted over 3 hours. It turned out to be a great weekend full of good food, good beer, lots of beer, and good friends. I can’t wait till next year!
While living in England I grew to like a variety of Indian food. One of my favorite dishes was Tandoori grilled chicken. This recipe can be made on either a grill or roasted in the oven. When marinating the chicken it is best to let it sit for 24 hours to allow the flavors to fully develop and sink into the chicken. I have found that the chicken turns out best when grilled over indirect heat. I gave instructions for grilling over indirect heat in the recipe. If you are looking for a new grilled chicken recipe this summer give this one a try. Enjoy!
With the US Open at Merion last weekend I made up some Arnold Palmer’s from scratch. I used the lemonade recipe I posted last week and then brewed some iced tea and mixed the two. It was delicious and refreshing and made for a nice change of pace in between beers while smoking the ribs we had for dinner. With summer officially starting this weekend mix some up and enjoy!
This post is short and sweet. My dad loves bacon, so for Father’s Day I made him candied bacon. The recipe is very simple and adds a nice sweet touch to salty flavor of the bacon. This works well as a side with breakfast or as a nice party appetizer. Enjoy!
So seafood took over this week on my blog and this is the last shellfish entry for this week I promise. Last weekend I picked up some incredible slab bacon form DiBruno Brothers in Philadelphia and wanted to work it into a dish. I chose scallops because they go so well with bacon. Instead of wrapping the scallops in bacon I slowly reduced the fat out of the bacon and used that to pan sear the scallops. Then made a maple bacon reduction to drizzle over the scallops. The dish turned out great. When cooking it just be sure to make sure you get the pan very hot before placing the scallops in the pan in order to get a good sear on them. Make these for your dad on Father’s Day he’ll enjoy them!