Tag Archives: wine

Scallops and Oysters, oh my!

The eastern seaboard is my home away from home.

Morning sunrise.

I’ll give you a few minutes to take that in and hate me. 🙂

Thinking about this place just brings back such amazing memories.  I would come here as a kid with my mom, dad and sister.  We’d stay at the Dunes Manor Hotel and have tea and crumpets at 4 p.m. while sitting on the rocking chairs on the beach-front deck. When it was time for my parents to have their adult beverages in the bar, Jes and I would enjoy our Shirley Temples and think we’re hot stuff.  It wasn’t a trip to the beach without a few rounds of mini golf and loads and loads and loads of crab legs that my sassy self would demand someone else crack them for me.  And THEY DID! Ha! What a life!  I thought myself as “classy” since I loved eating clams but I always scoffed at oysters and scallops.

Baby steps? This is where we transition to the present time.

I live here now.  While I still love crab legs (no one cracks them for me now), I love, love, love oysters and scallops.  I love anything that comes from the ocean, or now, my back yard.

Brad and I took a Sunday drive down to Martin Fish Co in West Ocean City where the boats dock and unload their catches of the day.  I must say this is going to be my spot for all things seafood.  Friendliest staff, clean and prices can’t be beat.

However, it would be my luck when we got there.  I wanted a whole fish but the guy in front of me bought $300 worth of whole fish and practically wiped them out! All that was left were croaker and spot.  Not what I wanted! So I opted for local scallops and oysters from Virginia.

Mmm oysters.  I shucked them myself too.  SUPER EASY.  Got an oyster shucking knife and worked it into the “hinge” side of the sucker and just twist.  Don’t forget to hold it with a thick dish towel or even an oven mitt.  These guys aren’t soft as a baby’s bottom.

On to the scallops.

Pat them dry, salt and pepper ’em, add them to pan with oil and sear! Simple. Make sure you use non-stick.  I didn’t and they don’t look as pretty as they should.  Once seared and they are no longer translucent, remove the scallops and toss in some white wine.  Reduce the wine and add in some garlic and butter.  Let this go for a minute or so and remove from heat.  Nestle the scallops over pasta, pour the sauce over top and garnish with some green onions.

The sea is mighty tasty and easy to cook! Don’t let it intimidate you like it did me.  It really is terribly simple.  I plan on whipping up a few whole fish soon and you will be the first to hear about it.


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13.1 Celebratory Lobster Mac

Jules and I just ran half marathons this past Sunday.  She did hers in Lincoln while I ran in Pittsburgh.


A few weeks prior, one of us stumpled upon How Sweet’s lobster mac recipe.  We squealed weith delight in our cubes at work and swore we hated How Sweet because this is just SINFUL to look at.

Then we came up with the best idea ever to make it after our 13.1 mile conquer.

We went to the Trader Joe’s in the South Hills. I nearly died when i walked in.  IT’S LIKE TRIPLE THE SIZE OF THE ONE IN THE CITY.


Do we have enough cheese? Ha. Of course not.  There was also cream cheese involved (not pictured).

Boil your pasta.

Make some delicious cheese sauce that includes gruyere, cheddar, parmigiano-reggiano,  cream cheese, and some heavy whipping cream.

Sautee up garlic, shallots, and onions in butter and olive oil for about 7 minutes.  then toss in your langostino tails.  Try not to eat it.  After a few minutes, toss in some of that white wine you’ve been sipping on.

Take your pasta, dump it in a baking dish, pour the cheese sauce over the pasta, dump the onion/lobster medley on top, top with panko, and wait impatiently for a half hour while the already delicious mac bakes at 350 to become even more delicious.

God help us all.

No.  WAY TO GO JULES (bottom medal) AND EMILY (top medal)!!!

I can’t wait to see what we end up eating after we complete or first full marathon.  ACK.

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Penne with Chicken and Vegetable Medley Goodness

ian and i get together sometimes to catch up on Boardwalk Empires.  the show is for the most part good but it does have some boring moments.  regardless, when i cook, i normally make waaaaaaay too much food for one sitting.  it’s not a bad thing because it is good for leftovers and an extra mouth.  in this case, i fed an extra mouth AND had a ton of leftovers.  win-win.

I also rediscovered my love for my cast iron pot and i’ve been wanting to use it and have been.  my pot was the perfect vessel for this dish.

i used the following:

  • garlic, chopped
  • carrots, chopped
  • red onion, sliced
  • boneless skinless chicken breasts, cubed
  • whole wheat penne pasta
  • broccoli florets, frozen
  • white wine
  • pad of butter

bring a pot of salted water to a boil.  in a big pot (or sauce pan or cast iron pot!) drizzle oil over medium heat and toss in the carrots, garlic and onion.  when the pot of water comes to a boil, toss in the pasta.  about three minutes before the pasta is done, toss in the frozen broccoli.  drain pasta and broccoli together.  when the carrots and onion are soft, add the cubed chicken.  when the chicken is cooked, add the butter and wine, simmer for a few minutes.  toss in the pasta and broccoli and toss everything together.  let the pasta warm up a bit and serve with Parmesan cheese and a glass of wine.

thank goodness i like leftovers for lunch because it filled my pot up to the top.  this dish was delicious and quite a simple thing to make!  i will make this again for sure.


what’s this?!  no photo?!?!?  I KNOW!  and i’m SORRY! you think i would have taken a photo of this yummy dish before i ate it all but… i didn’t!  i’m ashamed but it was bound to happen at some point.  i hate posting without a photo but sometimes it will happen.  i think you should make the dish and send me your photos!  🙂


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san guiseppe pino grigio rose

Another wine!  I bought this wine because it was on sale.  It normally goes for about $13 but it was on sale for $6.49.  I couldn’t pass that up!  This has some really light and citrusy notes.  It would be very good with some fish or chicken.  Or just by itself.  🙂  Thumbs up, guiseppe!

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twin vines’ vinho verde

I love to cook with wine.  I sometimes even put it in my food.

It’s so true for me.  Currently I’m using and drinking Twin Vines’ Vinho Verde.  This might be one of my favorite vino verdes that I’ve tried.  This one is from Portugal, like most, and it is just very light and citrusy.  I’ve tried a few other vino verdes and they have been bitter.  This won’t last me until about 9pm tonight so I’m going to have to grab another bottle for around 9 bucks.  Not bad AT ALL!

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