Sunday, March 5, 2023

This recipe is from Pure Wow. It was easy and delicious. It reminded me of something my Mom would have made. Just a few ingredients resulting that resulted in a flavor explosion.

This is my version of the recipe.


2 tablespoons extra-virgin olive oil

1 shallot, thinly sliced

Kosher salt and freshly ground black pepper

½ teaspoon crushed red pepper flakes, or more, as desired

14-ounce cans crushed tomatoes and their liquid

1/2 cup low-sodium vegetable stock (or water)

2 5-ounce cod fillets

1/2 cup parsley or basil leaves and fine stems, roughly chopped or torn, for sprinkling

Toasted crusty bread, for serving


Heat the oil in a wide, shallow skillet over medium heat until shimmering. 

Add the shallot and salt, stirring until softened, about 3 minutes. 

Add the pepper flakes, stirring until fragrant, about 30 seconds more. 

Pour in the tomatoes and stock and raise the heat to bring the mixture to a boil.
Lower the heat to a simmer, stirring occasionally, and season with salt and pepper. Let it cook until the tomatoes lose their tinned taste and the liquid reduces slightly, 8 to 10 minutes

Season the fish with salt and pepper and add to the sauce, adjusting the heat to maintain a gentle simmer. 

Cook, spooning the sauce over the fillets occasionally, until the fish is opaque and easily flakes when touched, about 5 minutes. 

If they are not fully submerged, turn them over halfway. (Thick fillets will take a little longer.)

Divide the fish between serving bowls and spoon the tomato sauce on top. 

Finish with pepper and parsley and serve with the bread for dipping.

Friday, March 3, 2023

Pan Seared Scallops

Yes I can cook a scallop. When I got home from work I made myself a vodka gimlet and headed for the kitchen. I followed the recipe on and the result was so delicious. Scallops can go pear shaped so easily. One minute too long on the heat and forget about it. But not tonight. Tonight I fought the scallop and I won.

I removed the side muscle on the few scallops that had it still attached.

Scallop with side muscle.

Scallop without side muscle

Rest them on paper toweling for 10 minutes. Season with salt and pepper.

Heat the skillet with olive oil until it was simmering. Added each scallop and DID NOT touch it for 3 minutes. Flipped each one and added about 3 tablespoons of cold butter and some fresh thyme sprigs.

I let them sit for about another 3 minutes and moved the scallops to a plate. Next I added a squeeze for 1/2 a lemon and about a 1/4 cup of white wine to the pan and let that simmer for about a minute.  Add just a bit more cold butter to finish. The sauce is poured over the scallops and you are good to go. The sauce was on point.

And if you want to try to master the scallop click here

The recipe is very easy to follow.