Spamrizo vs Raiden, Progression & Packing more than a Suitcase

“There is danger that we lose sight of what our friend is absolutely, while considering what she is to us alone.”
― Henry David Thoreau

Janurary 20^th, 2012

It seems to be pouring opportunity as of late and with that has come the cultivation of such evidence & newborn witnesses – I can’t help but have a big grin on my face right now.  This is probably all supported by my luncheon with the fabulously Ms. Lucy Lomuro & the artistic goddess Andrea Welton, both of whom I’ve known as my employees and friends for over five years.  Reminiscing is no longer painful, the chapters pages are worn beyond recognition and I’ve started reading a new book entirely; I’ve handed off the tattered 2011 biography to  my lawyer – that’s what he’s paid for after all. 

   

Today was rather brisk with hints of a rather distant daffodil ridden Spring; refreshing  would adequately describe the scenery of this 2012 infancy.  Chartering a trip to Marco Island, Florida has my toes tingling in anticipation of seeing my mother & step-father.  There comes a point when “getting out of here” is needed by all of us – refresh the perspective, altercate the ‘tude, jump start the overdrive.  I’ve never been a big fan of Marco Island with it’s painfully pokey seashell ridden beaches and ancestral habitants; probably doesn’t help that  Key West & the enchanting Caribbean islands are its neighborly competitors.  Mom – what the f’k were you thinking . . . that’s rhetorical, I’ll answer for Mama:  Marco Island is the white picket beachfront condo complex heralding itself as the runner-up residence of Midwestern retirees . . and yes that have more than their fair share of golf courses, knitting lessons, craft fairs and bridge tournaments – all very attractive qualities to a Wisconsin native fleeing a very bitter winter.  

With a vacation nearly on the books, a potential job offer on the table and a lawsuit that just scored a few aces – this Friday will mark my New Year beginning.  Have you already forgotten your resolutions?  I’m not sure I even finished calibrating my 2012 revolver let alone taken it out of its holster and unloaded a few trial rounds at the shooting range.  I guess y’all know that I wasn’t exactly at my peak these past few weeks and there was hardly any merit for celebration.  No longer treading water, no longer occupying a hopeless space of regret, no longer eclipsed by what I had; I am whole, breathing with ease and ready to release the fury like my favorite character in Mortal Kombat  . . you know that rice paper hat, cloaked in blue tapestry like fabric, fluorescent eyed warrior that could launch his entire body vertically at his opponents & emit a vaporous ball of energy.  Oh how I adore fantasy.

Mr. Wilson has just suggested dinner at Weho’s Eleven, he knows it’s one of my favorite joints for many more reasons than the happy hour food & drink.  Should a great friend he has been, how did I ever get so lucky to have such amazing friends?  With that said, I best get some wash started here or I’m going to be going commando (that means wearing no underwear Mom & the other Marco island readersJ)

With Culinary Blessings,

                Chef Scotty

Marco Island Scallops & Spamrizo

Ingredients

• 1 can french-fried onion rings
• 4 ounces grated Gruyere
• 12 (4-inch) scallop shells
• 3 tablespoons butter
• 36 bay scallops
• 1 can Poke Salet Greens*, drained and heated or substitute canned spinach or collard greens
• 12 ounces spamrizo, recipe follows
•  
• *available in some markets

Directions

Preheat the broiler.

Add the onion rings and grated cheese to a food processor, and pulse until it forms a crumbly mixture.

Clean the scallop shells, and spray them with non-stick cooking spray.

Heat a large skillet over medium-high heat. Add the butter, and let melt. Add the scallops, and saute until golden brown on 1 side, about 2 to 3 minutes. Flip the scallops with tongs or a fish spatula, and sear the other side until golden brown and cooked through. Remove pan from the heat and keep scallops warm.

Spoon enough heated Poke Salet greens into each shell to make a 1/8-inch high layer on the bottom of each shell.

Add approximately 2 tablespoons of heated spamrizo on top of the greens.

Place 3 scallops on top of the meat in each shell, and top with about 2 tablespoons of the onion/cheese mixture.

Place the shells under the broiler until the cheese mixture turns golden brown, about 2 minutes. Serve the shells hot on a bed of rock salt

 

Spamrizo:

• 1 can SPAM(r)
• 2 to 3 small links cooked chorizo, or more to taste

In a processor place the SPAM(r) and chorizo until just blended. Do not over-mix the meat.

Writings Unwritten & Blackened Sea Scallops

“I went to the woods because I wished to live deliberately, to front only the essential facts of life, and see if I could not learn what it had to teach, and not, when I came to die, discover that I had not lived. I did not wish to live what was not life, living is so dear; nor did I wish to practice resignation, unless it was quite necessary. I wanted to live deep and suck out all the marrow of life, to live so sturdily and Spartan-like as to put to rout all that was not life, to cut a broad swath and shave close, to drive life into a corner, and reduce it to its lowest terms.”
― Henry David Thoreau, Walden: Or, Life in the Woods

December 21st, 2011

No "real" writings in this journal today - it's keeping to the heart ... maybe to be entered at a later date. Hell, we haven't gotten to know each other well enough for me to tell you all the dirty roses planted in my field of unkempt dreams, rooted vegetables and promising blossoms. Complications are synonymous with living, but as yesterdays entry divulged the efforts of a team to carryout any one certain goal or aspiration - it is the "I" that set's the pace of advancement . . or the unavoidable retraction.

Something a little aggressive for the pan but still sweet to the tongue - blackened scallops accompanied with a creamy n' piquantly spicy sauce. Appropriate to my standing at this moment (but a moment is just that folks - it too has to forfeit to the next, moving the chains - regardless of their direction). I've pulled my Cocoa-Sangiovese Short-ribs from the oven, pickled my Graverstein apples to hold a delectably Gewurztraminer-Pear Cider Sorbet ... and it's time to pack up for yet another Christmas catering event. Perhaps good ole Nat King Cole can electrify my holiday spirit . . if not, I'll call upon the rickity-dickity Elves of Marbled Assumptions for a breakdown on this weeks transactions. Maybe they know something I don't!

Chef Scotty


Blackened Sea Scallops with Chorizo Cream Sauce

Chef notes: I like to serve this with Israli Pearl Cous-cous (ie: pasta) but you make the call – sweet & spicy sure to invigorate your sexlife . . at least for one night!

Ingredients
• 20 ounces sea scallops – feet removed
• Cajun spice mix, recipe follows
• 1/4 cup vegetable oil

Directions
Preheat oven to 350 degrees F.
Heat a skillet over high heat. Dredge scallops in spices and saute on both sides. Finish the cooking in the oven, for about 4 or 5 minutes.
It is also wise to have all your windows open, and all your smoke alarms disconnected, considering the amount of smoke that this wonderful dish produces.

Cajun Spice Mix:
• 1/4 cup kosher salt
• 1/4 cup cayenne powder
• 1/4 cup paprika
• 1/4 cup garlic granules
• 1/4 cup black pepper
• 2 tablespoons onion granules
• 2 tablespoons dried oregano
• 2 tablespoons dried thyme
Mix well. Store in glass or plastic container with lid.

Chorizo Cream Sauce:

Ingredients
serves: 4
5 links of chorizo sausage, thinly sliced
1 tbsp cracked black pepper
2 cups whipping cream
1 cup pecorino, grated

Method:
1. Fry the chorizo for 2 minutes in a frying pan until golden.

2. Add the pepper and fry for 10 seconds. Add the cream, bring to the boil

3. Add the cheese and simmer for 2 - 3 minutes then remove from the heat.

4. Serve immediately over a bed of fresh pasta with blackened scallops. Garnish with fresh cilantro stems and possibly bacon bits