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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Lavender

Lavender

Living in the south can sometimes be a challenge when trying to grow certain plants. The sun is so strong and the humidity is so high at times that I can barely stand it, let alone the plants.

One of my absolute favorite plants is lavender.  When I’m visiting my daughter in San Francisco, I noticed they grow like crazy up there.

They do sell lavender here so I’m assuming they should grow here. Someone somewhere is playing a bad trick on me. because I can’t seem to keep one alive. I couldn’t help myself I bought another one and I’m gonna try again.

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Chicken With A Chili-Lime Rub

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Chili Lime Spice Blend

Pam, owner of P.S. Wholesome Spice Blends sent my a few samples of different spice blends. I’m using her Chili Lime Rub for my ChickenPieWith Chili-Lime Rub.

 

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Sea Scallops Gratin

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Whenever I make a seafood dish, in the form of a stew or a gratin, I use a liqueur called, Pernod.  I first tried this after watching as episode of the Barefoot Contessa, since then I haven’t stopped using Pernod.  It’s an anise flavored liquor that enhances seafood dishes. I believe that it’s origin comes from the French cuisine. With a seafood gratin it’s fabulous. I also use fennel which also has the anise flavor. So to start with I like the sea scallops which are the larger scallops. Remove the extra mussel and throw that away. Pat them dry. I start with a pound and a half then I cut them in half and this will make 6 gratins. I saute some leeks and one fennel bulb that I’ve chopped finely with a little butter and olive oil, about 1 tablespoon of each.  I add a little kosher salt and pepper and put this mixture and equally divide this into the six gratin dishes. Then I add 1 tablespoon of a good white wine to each of the dishes. I add in the scallops to each of the gratin dishes and then I start on the topping. So for the topping put 6 tablespoons of room temperature butter in a bowl, add 6 minced garlic cloves, 2 shallots minced, 3 tablespoons of fresh chopped Italian parsley, 2 tablespoons of fresh squeezed lemon juice, 2 tablespoons of Pernod, 2 teaspoons of salt,1 teaspoon of pepper. With mixer on low, then add  5 tablespoons of olive oil slowly so that it mixes well, with the butter mixture. Fold in 1/2 cup of panko bread crumbs.  Divide topping evenly over the six dishes. Bake at 425 degrees for 12 minutes. Watch closely.  Garnish with a little more fresh chopped parsley and serve with lemon wedges.

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Sea Scallops Two Ways-Ceviche And Gratin

 

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Once you see how simple these dishes are to make, I’m sure you’ll want to serve one or both the next time you entertain, family and friends.

 

Sea Scallops Two Ways- Ceviche And Gratin

 

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