Monthly Archives: November 2010

Not Your Average ‘Po Boy

Spicy Scallop 'Po Boy with Spicy Remoulade

Spicy Scallop 'Po Boy with Spicy Remoulade

Seldom does anyone say to themselves, “Man…I’m really craving a crappy crab cake.” or “Geeez…I could really go for some mediocre mashed potatoes right about now.”

No, we crave delicious food (healthy and not), but life often doesn’t provide us with the bandwidth to support those desires.

Take today for instance: As a current member of the Communications Team at the Bill & Melinda Gates Foundation I had spent the day in a social media training. It was exciting (discussing how to leverage the foundation’s voice to help advance the work of our grantees is nothing if not moving), humbling (one of the things I enjoy most at the foundation is the caliber of people I’m surrounded by), and it was exhausting. (and I wasn’t even one of the presenters!)

So I came home on this dark, rainy, Monday Seattle night feeling hungry….but not entirely motivated.

These Scallop ‘Po Boys are just the ticket. They’re easy to do, relatively inexpensive to make since the bay scallops are almost always half the cost of the big guys, and utterly satisfying.

Serve it with an honest beer, a wedge of lemon, and nothing else. It’s okay…we won’t tell.

Scallop ‘Po Boys with Spicy Remoulade

Serves 2, but can be easily doubled

Remoulade:
1/3 cup light mayonnaise
1 garlic clove, minced
1/2 tablespoon fresh lemon juice, plus lemon wedges, for serving
1 tablespoon Sriracha hot sauce (the one with the rooster on the bottle)
Mix all ingredients in a small bowl and set aside.

‘Po Boys
1/4 cup all purpose flour
A few shakes of coarse salt and ground pepper
1 egg beaten
1/2 – 3/4 cup panko breadcrumbs
1/2 pound bay scallops, patted dry
1/3 cup vegetable oil
2 hoagie rolls, toasted
2 lettuce leaves, shredded

 

Raw Scallops
  1. Put the flour/salt/pepper, egg, and breadcrumbs in three separate shallow bowls.
  2. Working in small batches (~5 scallops) dredge them first in the flour mixture, then in the egg, and then in the breadcrumbs. Set on a plate and continue with the rest.
  3. Heat oil in a non-stick pan over medium to high heat, until nearly smoking. Carefully add the scallops in 2 batches, turning occasionally, and cooking until golden brown. Set on plate with paper towel to drain.
Cooked Scallops
Assemble ‘Po Boys with hoagies, spicy remoulade, and shredded lettuce. Enjoy!
The postings on this site are my own and do not represent the positions, strategies or opinions of the Bill & Melinda Gates Foundation.

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Filed under Seafood, Uncategorized

My new favorite Seattle spot: Picnic

Meats, cheeses

Hello lover.

I have recently rediscovered the public library system, and feel as though I’ve stumbled into a heretofore unfound city of gold.

Did you know they let you borrow books for free?? Free! That’s right. And you can borrow nearly as many as you like….for free!

[yes, you freaking moron, this is what a library IS] you are probably thinking.

Despite clearly knowing what a library is, whenever I go, I look around furtively as I sneak in feeling as though surely the word must not yet be out how brilliant this is, for if it were all the books would be gone. (yes, it is this paranoia that leads me to check out 6, 7, okay 8 books at a time.)

So when I walked into Picnic, a food + wine boutique in Phinney Ridge that is owned by fellow Skidmore Alumni Jenny and Anson Klock, the feelings of joy, excitement, and minor anxiety were all to familiar.

The place is brilliant.

As the name implies it is a darling wine shop/gift shop (but in the very best possible way)/charcuterie, brimming with local and exotic wines, meats, cheeses, and their personal collection of all things delicious which include tantalizing homemade soups, spectacular quiches, and sinfully good-looking macaroni and cheese that left me wishing I could order some and blame it on “the kids”.

The space is fantastic, inviting you to browse the wonderfully diverse and accessible wine collection while doing drive-bys of the cheese counter, and catching whiff’s of Anson’s now famous Lentil Soup if you’re lucky enough to have it be on the menu that day. Wines range from everyday to decadent, and Jenny isn’t afraid to grab a $10 bottle and tell you “I love this one!”

Simply put, if you live in Seattle and haven’t been here yet, you must go immediately. Just don’t tell too many of your friends or Picnic might run out of wine + pate by the next time I’m there.

Wine deliciousness

Wine deliciousness

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Crab Risotto Cakes with Spicy Remoulade

Crab Risotto Cake with Spicy Remoulade

Crab Risotto Cake with Spicy Remoulade

A dear friend of mine (who, incidentally is a fantastic chef) recently confessed to me that she no longer cooks. She just “combines prepared ingredients from Whole Foods’ deli.” Now…granted…she has two small children (I admittedly only have one crazy Cane Corso Mastiff as a dependent), but the thought of no longer being able to cook…or having cooking be a luxury definitely got my attention.

That said, as an unabashed multi-tasker who brushes her teeth while ungracefully hopping into her clothes each morning and reads the NYTimes.com while battling her way up Rainier Ave S,  I fully appreciate meals that can do double duty.

Risotto Cakes are the ultimate leftover. They are elegant, delicious, easy, and the perfect use for the giant pot of risotto I always seem to have left after we’ve eaten it for a few days. Serve with a lighter, white wine or Prosecco.

Crab Risotto Cakes with Spicy Remoulade

Serves 4

Spicy Remoulade:

1/3 cup mayonnaise
2 garlic cloves, finely minced
1 tablespoon fresh lemon juice, plus lemon wedges, for serving
1/2 teaspoon paprika
1/2 Mustard
1 TB Hot sauce, or to taste
Combine ingredients in a small bowl and set aside.
Cakes:

2 cups left-over crab risotto, formed into half-cup patties and set on wax paper to chill in fridge for at least 30 mins or up to 24 hours covered

Patties

Patties

1/2 cup flour
1 egg, beaten
3/4 – 1 cup panko breadcrumbs
2-3 TB Butter

  1. Dredge the patties in the flour, ensuring that all surfaces are covered.
  2. Dip in egg.
  3. Add to bread crumb bowl and gently turn back and forth until covered with a full coating of panko.
  4. Add 2 TB butter to non-stick pan and melt over medium heat. Add the patties and cook approximately 5 minutes on each side or until a deep golden brown. If necessary add third TB butter to finalize frying if pan is smoking too much.
  5. Serve topped with spicy remoulade and lemon wedges.
Voila!

Voila!

 

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Filed under Lactose Free, Seafood, Uncategorized