Thursday, January 18, 2018

Seared Sea Scallops and Jumbo Shrimp served Scampi Style Over Baby Arugula

The Falcons made the 2nd round of the playoffs...back to back winning seasons...time to break out the fancy seafood!  This is the perfect appetizer if you prep in advance and want to really impress your guests.  Scallops are one of my favorite proteins and although they are pricey, they are worth it!  You should buy them the same day you are going to serve them and purchase 1 or 2 per person.   Since we are making scallops scampi style and chopping way too much garlic might as well buy a pound of shrimp too!
I made this recipe in studio and my boys, DJ Shockley, Willie Mo and the crew, raved about the scampi sauce.  I think garlic is one food everyone loves...sauteed, melted in butter and in excess is the best way to please the masses!

Click below to watch Tailgating Tidbits 
DJ Shockly and Willie Mo join me as we 
Chop, Saute and Taste 

And then we eat!!!!!  

Follow along below or Click here to print
Once the recipe pops up, just use your file menu to print 

Tailgating Tidbits 
Scampi Style Seared Sea Scallops and Jumbo Shrimp 
Over Wilted Baby Arugula 


1 pound Sea Scallops  
1 pound Jumbo Shrimp
10 cloves garlic, chopped
5 scallions, chopped
Baby arugula
1 lemon
2/3 stick butter
Olive oil
1/3 cup white wine
Kosher Salt and Freshly Cracked Black Pepper

This dish will be served as an appetizer with one scallop and two shrimp over a bed of arugula.  You want to get your plates ready to go before you cook your seafood.   This dish cooks so quickly the preparation is key. 

In a large bowl, toss a few handfuls of arugula with a little olive oil (about 2-3 Tablespoons) a few pinches of salt, and a few cracks of black pepper along with the juice from 1/2 a lemon.  Place a small portion on each plate.

To prepare shrimp, peel and de-vein shrimp, rinse and pat dry on paper towels
To prepare scallops, remove foot 
(if they have not been removed yet) 
and thoroughly dry on paper towels. 

Sprinkle shrimp and both sides of scallops 
with kosher salt and cracked black pepper

Chop your garlic, scallions and have your 
other lemon half ready to go. 

Heat a large sauté pan over med high heat for about 3 minutes, then
add 2/3 stick butter and 3 Tablespoons olive oil to your pan.

As soon as butter melts add your scallops to the pan, do not move them once you place them down.  Once the scallops are in the pan, add your shrimp to any open spaces.  Cook for 2 minutes and then carefully with tongs, flip your scallops and shrimp.  Cook for another 2-3 minutes (depending on how large your scallops are).   You can do this is two rounds if needed, just add another 1/2 or 1/3 of a stick of butter between.  The butter gives the scallops the golden crust you want.

The scallops will be white and should firm up, your shrimp will be pink.  Both are done very quickly so don’t walk away.  Place one scallop and two shrimp on each plate. 

The scallops will be white and should firm up, your shrimp will be pink.  Both are done very quickly so don’t walk away.  Place one scallop and two shrimp on each plate.  

Once your seafood is out of the pan, deglaze the pan with your white wine, and add the garlic, scallions and lemon to the pan.  Shake the pan a few times and cook for about 5 minutes.   This is your scampi sauce, drizzle a few spoonfuls over each plate of scallops and shrimp and serve immediately. 

Some Behind the Scenes shots of Tailgating Tidbits on Rise Up Weekly
Original air date, Jan 10, 2018 on The CW69 
Getting ready for my segment to shoot live 

DJ Shockley (Georgia Bulldogs QB) and Willie Mo (Atlanta Falcons Safety)
doing their thing on
"Rocked it or Dumb Jocked it"

Love cooking in studio with my two sous chefs

Sunday, January 7, 2018

Asian Inspired Street Tacos with Marinated Skirt Steak, Avocado Slaw and Fresh Mango

The Falcons are in the playoffs again and I am ready to kick off 2018 with new recipes that incorporate more flavor and healthy food (I think I say that every year).  Here is a recipe that uses a lot of ingredients but most of them are in your fridge or pantry already.  The skirt steak is so tender after being marinaded overnight (if you are organized enough to think a day ahead....I am usually not so a few hours will work.)  The fresh ginger is my favorite flavor in this dish and I usually add the leftover to a morning beet and pineapple smoothie (stay tuned for recipe).  Overall this dish is quick and easy to make and would be great for a weeknight dinner!

Click below to watch Tailgating Tidbits
We are all in studio chopping, grilling and seasoning,  Part 1 

Part 2, We get to eat

  Follow along below or Click to print here
Once the recipe pops up, just use your file menu to print

Asian Inspired Street Tacos with Marinated Skirt Steak, 
Avocado Slaw and Fresh Mango 

Street Taco Ingredients:                              
1 mango sliced in thin strips
Marinated steak and slaw, see below 
Soft taco size tortillas 

To assemble: 
Grill steak and slice thinly 
Place steak on tortilla, top with slaw 
and 3-4 slices mango 

¼ cup soy sauce (low sodium if available) 
2 T Toasted Sesame oil 
Zest of 1 lime 
Juice of two limes 
2 T mirin (optional) 
4 scallions, sliced 
2 inch piece of ginger, sliced 
1 jalapeno, sliced with seeds
1 handful cilantro, chopped 
A few shakes of sesame seeds (black or white) 
1 pound skirt steak 

Add all ingredients, including steak, to a Ziploc bag and marinate steak over night in above ingredients.  

2 cups shredded cabbage 
2 cups shredded purple cabbage 
1 cup shredded carrots 
(or you can buy a bag of cole slaw) 
4 scallions, chopped 

1 handful cilantro, stems removed and roughly chopped 

1 avocado 
1 teaspoon grated ginger (microplane works best) 
2 Tablespoons plain yogurt 
1 Tablespoon water 
1 teaspoon siracha 
Juice of half a lime 
A few shakes of sesame seeds (black or white) 

Smash avocado with a fork and mix in all other 
ingredients to create your dressing for the slaw. 
Mix with your slaw ingredients. 

Ripley’s Peanut Butter Banana “Beg For Them” Dog Treats

These dog treats are ridiculously easy to make and there are so many adorable cookie cutters out there they are sometimes more fun to make than sugar cookies.  They use the banana on the counter you would normally throw away and stay fresh for weeks! Our dog, Ripley, literally goes insane when he sees us rolling out the dough.   Every day when we get home from school the girls raid the pantry, I raid the fridge and Ripley waits by the hall closet where we keep these hidden with his paw in the air ready to "shake."  Time to break out the food processor and try a batch....once you see how good and easy they are you can order the fire hydrant cookie cutter to step up your dog treat game.

Click below to watch Tailgating Tidbits 
Featuring "Ripley's Favorite Dog Treats" 

Follow along below or Click here to print
Once the recipe pops up, just use your file menu to print. 

 Makes 16-20 dog treats

1 soft banana
1 egg
¼ cup water
1 cup creamy peanut butter
2 cups flour plus more for rolling out 

Preheat oven to 350 degrees

In a food processor (or blender) mix the banana with the egg and water until mixed.
Add peanut butter and pulse a few more times to combine.
Add flour slowly and pulse to form a dough.

Dough should not be sticky but also not dry, It should feel like play dough.

I usually kneed it a few times before I roll it out to make sure everything is coming together and incorporated.  

Sprinkle your work surface with flour and roll our your dough with a rolling pin.

Use cookie cutters to create any kind of dog treats for your pooch.

Lie on parchment lined baking sheets and bake for 20-25 minutes or until hard but not burned.  They can be flipped half way through cooking. 

Dog treats will stay good in a Ziploc bag for a few weeks or until they disappear and you have to make more!