Now that's just plain pretty. The fact that it's delicious is icing on the cake. We're having seared scallops, a balsamic glaze with pomegranate arils on sliced strawberries, my Miso Sauce, and a pineapple salsa. Let's start with the salsa.
I'm making this up as I go along. I've got my diced pineapple and red pepper and I've lined up rice vinegar, sugar, cilantro, and red pepper flakes.
Next, I'm making my balsamic glaze.
Put Balsamic vinegar and sugar in a small saucepan over low heat and reduce by half. Whenever I'm reducing anything, I use an iron skillet to put my pan in to diffuse the heat. Reductions can go south in a heartbeat, so pay attention.
Next, I turned my attention to the strawberries.
We had a little bacon joose saved from breakfast. Mr. Hawthorne heated up a little bacon joose with butter and added the scallops. These were big scallops. Maybe two minutes each side over medium high heat.
Mr. Hawthorne made a Caesar Salad with croutons second only to mine. These are the croutons. They're from Yoder's Amish Market in Blanch, NC. We stop there every time we go back to our roots. He also picked up some pickled beets and I wanted banana flavored coconut oil.
Caesar Salad Dressing: 4-6 cloves garlic 1 tin anchovies, drained and rinsed Juice of 2 lemons Mince and mash garlic, anchovies into paste. Add lemon juice. Add: 2 TB Gray Poupon Dijon 2 TB Lea & Perrins Whisk in: 1 coddled egg (I boil water in the microwave, then let the egg sit in the boiled water for 1 minute) Whisk in a thin stream of olive oil (approx. 1 cup) (I use Extra Light Bertolli) Add ½ cup grated Parmesan cheese (I use Il Villaggio.) Serve over shredded Romaine and add croutons (recipe follows) My Croutons: ½ stick butter (I use Land-o-lakes unsalted) ¼ cup olive oil 4-6 cloves garlic, minced Fresh herbs- parsley, oregano, sage, thyme- 1-2 TB each (sometimes I use dried oregano, sage, and thyme, but always fresh parsley) 1 loaf bakery bread, Italian or French Heat butter & olive oil in large skillet. Add garlic and herbs. Do not brown garlic- it’ll get bitter. Tear bread into cubes and toss in butter mixture. Cook for a few minutes. Pour single layer into baking pan. Bake in slow oven (225- 250 degrees) until crispy. Toss occasionally.