Sunday, October 27, 2013

Maxine Visits And It's A Partay!

 Maxine is visiting this weekend
so it's a huge feast of fun and food and drink.

What, Maxine?
You say you're vegetarian now?
You KNOW that shit don't fly here!

That's Maxine in the background.
Pearls are required at the Hawthorne Table, just so you know.

If you haven't tried Fish Eye Cabernet Sauvignon,
you should.  
For $4.99, it's a great value,
and if you buy 1/2 case at FoodLion, you get 10% off.
And there's no cork!

On the platter,
I have prepared diced carrots, frozen asparagus,
frozen peas, and lettuce.
 
Mesclun mix of greens from a planter on my deck.
Seedless red grapes.

We're having scallops tonight.
Lovely, huge scallops.
I rinsed them off, then dried them
and gave them a few grinds of pepper.


Heat your skillet over medium high heat,
add a few swirls of peanut oil and a tablespoon of butter.
Add in scallops.

Sear the scallops - about 2 minutes each side.
Give the skillet a shake.
If the scallops are ready,
they will release themselves from the pan.

Add in the peas, asparagus, and iceberg lettuce.



video
I added a little brandy to the hot pan.
Be sure your pan is OFF the flame when you do this.
Add in the likker,
then return the pan to the heat, dipping the edge a bit to ignite.
Do not have the vent on.
Always have a fire extinguisher in your kitchen
and hope you'll never have to use it.
When the flame dies,
everything is ready.

I have a slightly wilted iceberg in there,
with sliced red grapes,
fresh crisp mesclun mix,
and some broccoli sprouts.

Maxine approved!

I love colorful, pretty plates.
My eyes are eating this now.

Enjoy!


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