The Scallop Boom

 Scallops are having a culinary moment right now.The're in demand with home chefs  cooking them in a variery of ways. They are versatile hence the appeal

Melissa Clark wrote about these sweet and briny little gems in today's New York Times Food section.There are only a handful of scallop farms in American and Canadian waters right now. Even a First Nations TRibe has asmall farm of the Vancouver coast. You can get wild ones too. THeir flavor is not that different from the farmed ones,The best ones come from the Maine coast where the cold deep waters affect the seafood's flavor.It gives them a rich deep saline taste.Yes, you can eat them raw from the shell, which includes the bright orange roe and chewy muscle, the abductor (this can be dried and eaten on it's own) Scallops taste better when the're cooked and ,like lobster, served with melted butter. They become meaty and firm this way.

Ms. Clark does include two recipes.One is with butter, lemon and herbs while the other has them pan roasted with fresh tomatoes. Both are good for a hot weather meal. The first recipe has the scallops pan roasted with butter garlic and thyme are then added for more flavor. Fresh herbs scattered on top finish them. This would be a great dish with slices of crusty French bread to sop up the butter. You could put those freshly picked tomatoes to good use with pan fried scallops in the second recipe.A creamy Vermouth sauce spiked with Worcester sauce is made> Shallots or celery seeds are also added for more zing. Again a crackly loaf of French or even Italian bread wouldn't go amiss here. 

Try scallops if you're looking for something different. Cook them in a plain butter or a fancy Vermouth one. They are a treat no matter how you serve them.

It All Tastes The Same , Right

Dr Oz had a program on yesterday that begs the question do all rotisserie chickens taste the same? The answer should be yes.Yet all stores have their own spin on not only chicken but other in store items too.

Who does have the best tasting rotisserie chicken? That depends on where you're located. Texan grocery stores  roast theirs over mesquite for a smoky flavorful taste. Southern grocery marts probably have their version of Cajun or Creole spiced chicken.  A West Coast supermarket may have barbecued chickens roasted in bulgoki or soy sauces Here in the New York area there's a variety of different places to get a plethora of both roasted and barbecued chicken.Some shoppers may swear by Wal-mart's roast chicken. The skins isn't as crisp as it is at Stop & Shop or Acme but it's not bad.A juicier choice is at those two stores where the  chickens are roasted in such a way they maintain their moisture which makes for a nice side dish of gravy. Seasonings also vary. Most stores offer up such flavors as lemon pepper, honey roasted and barbecue along with plain. Surprisingly fried chicken is also differs from store to store ,The amount of herbs and spices also depend on the individual store's recipe.

This also applies to side dishes, salads and even cold cuts. There are major flavor variation in Stop & Shop's and Acme;s roast beef and turkey, The Acme's is good but somehow Stop and Shop''s has  a just carved taste. It's perfect with gravy or just on a sandwich. Mashed potatoes also vary from supermarket to supermarket . They may put in cheese , bacon or chives to make them tastier. Melted butter is added for more flavor and to make the the texture creamier.Veggies also get different treatments at the grocery stores. A Greek salad at one place may gave more dolmades or stuffed grape leaves while another showers it with feta chunks.Evan a tomato salad which is basically sliced beefsteaks with a simple vinaigrette may be changed up. One place may throw in croutons, turning it into a Neopolitan bread salad while another tosses in mozzarella balls. It's not a secret that cake and cookie recipes vary too. Acme is famed for its' delicious and prized baked goods , rivaling some of the best bakeries. Even though Wal-mart and Shop also offer tasty treats theirs don't have the oomph Acme's breads and tarts  do.

Flavor and taste is subjective. Yet it also applies to how supermarkets prepare and season their foods. LUckily  there is something for everyone. 

Supporting The Smaller Markets And DIners

 This pandemic is still hitting the smaller markets and eateries. It's tough for any place to come back . Even the bigger establishments have troubles , struggling to make a profit.It;'s worse for the mom and op places.

Visit the smaller fruit and veggie stores or farmer's markets if you can. They usually sell produce for a fraction of the cost the chain groceries do. You can easily pick up a bag of plums for two to three dollars cheaper or score two heads of lettuce for only a dollar. Many of these smaller greengrocers also offer other products like breads, pasta and cookies. Some even have a small deli section like The Farmer's Market in my town, Saddle Brook, It's a great place to pick up a quick lunch or get the ingredients for a spaghetti dinner or stir fry. A few of these markets offer ethnic specialties too , such as tortillas or halvah, depending on the neighborhood.

Diners ,, such as The Bendix in Hasbrouck Heights, New Jersey also rely on loyal customers as well as take out orders,These places are wonderful if you're too tired or it's too hot to cook. They have a wide variety of different dishes, sure to please everyone's tastes. Diner burgers are actually better than the ones served than what the fast food joints have. The French fries are definitely better, since they're usually hand cut and fried up with each order as opposed to just sitting there in old oil. Many places also offer alternatives like sweet potato fries or a side of veggie and dip. You can also get French toast or eggs there at any time of day. Again McDonald's and Wendy's usually cut off the breakfast menu at noon.  Also diners customize lunch orders and throw in extras like cookies or rolls for loyal customers.

The smaller groceries and diners need our business. Help them out with regular visits.They'll greatly appreciate it> Not only that you'll receive good food at good prices.

The Joy Of Cooking Again

 Today was a big day >I got to cook again after a hiatus of three months.It felt good to prep and season. What was on the menu? Air fried  portabella mushrooms!!!!!

Granted these are easy to make. IT's just washing the mushrooms  brushing caps and gills with olive oil and seasoning the gill side. The seasoning is just a sprinkle of onion and garlic powders mixed with oregano , sea salt and freshly ground peppet.

The caps need to be cooked at 370 degrees for eight minutes on each side.

You could scoop out the gills and fill the caps with flavored bread crumbs but you'll miss the flavor of the portabellas. This is an easy cook with just flipping them over half way through,

They were served with a spinach salad( my brother's ) with tomato and vegan bacon bits

It was a great meal on so many levels. It signals that I'm back to cooking  and tasty air fryer meals. It's also the perfect Saturday dinner, filling but light, and full of flavor.

Yes, it's a return to the kitchen, I'm looking forward to not only air frying but grilling and roasting again. THere's a lot of lost cooking time to make up.

A Dagwood For All

Sometimes all you need is a big sandwich A Dagwood covers this >It's an easy make on a too hot summer's night and the perfect beach or picnic bring along.

The sandwich is named for the famed cartoon character Dagwood Bumstead  who has a penchant fot multilayered sandwiches. His were several layers high resembling a sky scraper. A better and more realistic version is the club sandwich or BLT. What os good about this is you can get creative. You can spread a layer of egg,m tuna or chicken salad on one layer. Top with sliced gherkins for some sweetness.The next layer could be any kind of cold cut and cheese that works with the salads. Spinach and tomato slices are anther great top layer, These give you nutrition as wells as color and crunch. You can also make a vegan Dagwood with soy pastrami, bologna and bacon along with one featuring nothing but healthy greens Remember to use heart healthy vegan mayonnaise too. This is made with soy protein instead of eggs. Also sub in brown bread bread too.

A Dagwood sandwich is a fun change up from the usual sandwich fare.Get creative to make a combo worthy of Dagwood Bumstead himself. It's a fun and yummy treat,

Pizza On The Grill

 We always use the grill for barbecuing, but you cn also use itr for pizza. This is a nice change up from all those hot dogs and burgers.It's perfect on a hot Weekend evening. topped with veggies from the garden

Thr great chef J. Kenji Lopez-Alt wrote about it along with giving a recipe for it in yesterday's New York Times Food section. Chef Lopez-Alt has had some experience in making these delicious pies.He created them for Cambridge 1 up in  Cambridge Massachusetts. Grilled pizza is made a little differently than oven fired. THe  store bought dough is rolled into a ball and then dipped in a bowl of olive oi for an hour or so of proofing. It's then  dusted with flour , rolled out an carefully draped over the grill. Both sides must be baked first before putting on the sauce and cheese on.As  for the sauce Chef Alt-Lopez recommends a pureed plum tomato mix which has bits of tomato in it.The mozzarella should be a low moisture one or shredded Once topped, the pizza is returned to the gill to melt. If you're adding meat or seafood toppings make sure they're cooked, Finish with a drizzle of olive oil ad a good sprinkling of chopped basil or scallions.

Pizza fresh off the grill is a nice change off from all those burgers and dog. It 's the perfect meal for a summer Saturday or Sunday night. Have it with a salad and a cold drink for  the best outdoor meal ever.

A Classic Closes

 Many restaurants are closing these days, Blame the next generation wanting something new. It's happened now to Lusco's in Greenwood Mississippi.

Brett Anderson wrote about this century old eatery located in the heart of the state. LIke many Southern establishments it does have a dark history of racism>Its' heyday was during the JIm Crow South and was even documented in 1966 on CBS with waiter Booker Wright telling is story. There was a revival in the town thanks to the Viking Range Company.It was founded in the town in 1987. Funny how the pandemic actually helped to extend the restaurant's life. There are booths and private rooms where diners can enjoy Lusco's famed steak and shrimp dinners in a kind of seclusion.Curtains protect them so it's relatively safe  to eat out.There are other restaurants like Fan and Johnny's.

Lusco's may have had a checkered history but it also has a beloved one in Greenwood<Regulars and fans will miss their amazing family cooking.It is a trip through the area's past