Wednesday, May 15, 2013

Meet Christine!

I get my fondness for cooking from my grandma and mom. My grandma was a stay-at-home-stick-to-your-ribs kind of cook, and my mom was a wrap-it-in-foil-then-bury-it-in-the-campfire kind of cook. We spent the summers waiting for my grandfather to get home from work so we could go down the hill, dig for clams and catch fish, or whatever happened to crawl in the traps. Back then, mussels were considered bait for the traps. Now I spend a lot of money for them. Who would of thought? Growing up, we were always told to take at least one bite and if we didn't like it, we didn't have to eat it. Well, I usually loved it. Now this is what I tell everyone at my table when I dish up something new. There have been many adventures in my kitchen. I love to try new things and with my family, friends and my 37 Cooks family, I have discovered a whole new adventure to get lost in...

Fish & Chips & Scallops Hugged Tight with Bacon

deep fryer or large sauce pan
oil for frying
heat enough oil (about 3 cups) to 350°F
4 large russet potatoes
wash potatoes and trim any bruised parts
slice into long sticks about 1/4 inch thick

When oil is hot enough, fry for about 5 minutes, remove and drain on paper towels and set aside.

While fries are cooking, wrap your scallops:
1 lb sea scallops, rinsed and patted dry
1 slice bacon per scallop
toothpicks or kabob sticks
Wrap 1 slice bacon around each scallop and secure with a toothpick, or place 2-3 on a kabob stick.

Place each, bacon side down, into the oil and fry about 4 minutes per side, until bacon is crispy.

Remove and drain on paper towels.

While scallops are cooking make your fish batter:
1 cup flour
2 teaspoons Old Bay seasoning
1 teaspoon salt
1 1/2 teaspoons garlic powder
2/3 cup cold beer or water

Mix until smooth and thick.

Then the fish: 
2 pounds haddock or cod

Rinse and pat dry. Trim any unwanted skin and check for pin bones.

Cut into serving size pieces, or you can leave whole.

Dip fish into batter, let any excess drip off and fry until golden brown, about 4-5 minutes. Turn every few minutes. Drain on paper towels. While fish is draining, place fries back into oil to finish cooking, about 3-4 minutes. Remove and drain. Serve with rolls, lemon, tarter sauce and malt vinegar.

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