My Food52 love continues. This week, we tested Scallops Composed For a Dinner Party, although I like to call it for what it really is: Scallops and Grits.

This Mexican twist on a southern classic (Shrimp and Grits) doesn't disappoint. A quick read through the ingredients, and you know it's going to be good. Sweet scallops over creamy grits, with jalapenos to keep things kicky. And what can go wrong with bacon and cilantro in the mix?

I would recommend roasting the jalapenos with the vegetables, to help blend the flavors. Also, a quick pat of flour on the scallops will help create a light, crispy sear. This dish could definitely be the star of a dinner party, or a fancy brunch with mimosas on the side.

And here are pictures from my man that continually impress:

Heat milk (please note: If you are lactose intolerant, the lactose does not 'cook off' like alcohol. You will be in pain if you eat this.)

Slowly add grits to the milk and stir continually for 20 minutes.

Add butter (the key to all things delicious) and stir until smooth.

Cook bacon over low heat until nice and crispy. Set aside.

Slice jalapenos removing seeds and rib (or leave it on if you like the heat.)

In the bacon fat, roast veggies until soft and slightly charred.

Slice the cilantro. Don't forget to wash it like I normally do.

Sear scallops in grill pan, rotating after a minute to create char marks.

Serve the grits topped with veggies, bacon, salsa, mexican crema, scallops and cilantro.

Yes please!

I haven't cooked much lately.  A new day job and a budding yoga practice have been great for my sanity.  But both are sad for my stomach.  I'm hungry.

This Lobster Mac 'n Cheese from Saveur magazine is my next dinner project.

Lobster Macaroni and Cheese

During my stint in Hipster-ville, USA (Williamsburg, Brooklyn), I learned about the miracle that is baked eggs.  Every bunch spot featured about 10 different types of oozy eggs baked on top of some veggie ensemble.  Then one of my favorite food blogs, Closet Cooking, featured Baked Eggs with Feta and Tomatoes.  I simplified the recipe slightly . . . because that's what I do.

My photographer man was busy at his pesky day job, so I will bless you all with my lovely iPhone photos.



Baked Eggs with Tomatoes, Basil and Feta Cheese
Prep Time: 4 minutes
Cook Time: 15 minutes
Serves 1
1 egg
5-10 pear tomatoes, halved
1/4 cup feta cheese, crumbled
5 basil leaves, roughly chopped
1/4 teaspoon oregano
salt and pepper


Preheat oven to 450.  Place tomatoes in a small ramekin and top with basil, oregano and feta.  Crack egg directly on top of mixture.  Sprinkle with salt and pepper and bake for 15 minutes or until yellow yolk looks slightly 'cloudy', but not fully set. Serve with bread/pita and tomatoes and avocado.

Here are a few things that are making me smile these days:

1. This month's issue of Saveur Magazine.  It helps me mourn the loss of Gourmet, and this month they feature traditional Roman dishes.  Mmm . . . pasta and pork chops.


2. Alyssa Shelasky's Blog, Apron Anxiety.  Her articulate sass is a daily highlight.  I want to put her blog posts to music.  Can't you hear Jay Z and Alicia Keys as you read this post?


 3. The fact that this is what my man does in his free time.  He sent me this picture of a the outdoor dinner he made the other night.  We make a good team.

I did good!  (I'm too busy impressing myself to worry about grammar.)

I have raved about Miso Glazed Salmon for about 4 years now.  I thought I would try the same glaze with chicken since I'm broke at the moment.  I also saw the Internet Cooking Princess do something similar, and it got my creative juices flowing.

This dish uses juicy chicken thighs and a mix of delicious veggies all in one pot.  Think of it as a baked-stir-fry.

Miso Glazed Chicken and Veggies
6 chicken thighs, boneless and skinless
1 green bell pepper
1 red bell pepper
1 large bunch spinach, kale, arugula or any other green
1 pound sliced shitake mushrooms
2 cloves garlic, finely chopped
1 teaspoon ginger, finely chopped
1 cup soysauce
1/2 cup brown sugar
1/2 cup miso (light or dark)
1 tablespoon  butter
1 teaspoon olive oil

1. Mix the soysauce, brown sugar, miso, garlic and ginger in a large plastic bag.  Trim extra fat off of chicken thighs and place in the bag.  Marinate in the refrigerator for at least thirty minutes.
2. Roughly chop veggies and set aside.
3. Preheat oven to 350.
4. Heat butter and olive oil in a cast iron pan over medium heat.  Transfer chicken and marinade into pan and sear on both sides for about 2 seconds per side.  Add veggies and stir until lightly coated with miso sauce.
5. Bake at 350 for 30 minutes.  Remove and serve over white rice.

The sun is shining.  Tank tops are out, and patios are packed.  It's spring!

I want pasta.  Not heavy lasagna, but light spring pasta.  So pick and choose from the options below, and follow the simple formula to create your personalized spring pasta.

Spring Pasta Free-For-All
Choose a pasta: 
spaghetti, linguine, bowtie, etc.

Choose as many veggies as you please: 
mushrooms, tomatoes, onion, garlic, zucchini, asparagus, bell peppers, etc.

Choose a protein: 
shrimp, poached salmon, smoked salmon, smoked sausage, pulled chicken, etc.

Choose a 'finisher': 
basil, parsley, capers, lemon, etc.

Additional ingredients: extra virgin olive oil, white wine and butter

Directions:
1. In a large saute pan, heat olive oil and saute vegetables for about 3 minutes.  Add a cup-ish of white wine and let simmer for about 15 minutes.  Add 2 tablespoons-ish of butter and whisk together to finish the sauce. Add your cooked protein of choice and heat through.
2. Boil water and cook according to instructions on package.  Remove pasta with slotted spoon or tongs and place directly into sauce.  
3. Add 'finisher' and stir together. 

Enjoy immediately for hot pasta, and enjoy chilled leftovers for 2-3 days.