The Bee’s Allen Pierleoni suggests individually quick- frozen or dry-packed scallops over wet-packed ones, as they contain less liquid and have more flavor.
- water
- Salt to taste
- fresh-ground pepper to taste
- vegetable broth
- arborio rice
- Olive oil
Makes 40 angel bites
- tbls cake flour
- egg whites
- salt
- cream of tartar
- vanilla
- confectioners' sugar
- tomato sauce
- garam masala
- turmeric
- red pepper flakes
- vegetable broth
- raisins
- chopped fresh cilantro
- salt to taste
- black pepper to taste
- penne pasta
- tablespoonsolive oil
- bacon bits
- salt & pepper
amazing…
Can also be served with asparagus or sautéed spinach instead of peas or cous cous or orzo instead of the mashed potatoes.
- minced fresh thyme
- balsamic vinegar
- tilapia fillets
- green beans
- zest of one lemon
- olive oil
- kosher salt
- cracked black pepper
- freshly ground black pepper
- peanut oil
- diced onions
- garlic
- chopped tomatoes
- tomato paste
- small pods fresh okra
- Cooked white rice for serving.
- tomato sauce
- garlic powder
- onion powder
- mozarrella,
- parmesan
- flat bread
- whatever other toppings you'd like
Serve this with the fried dill pickles known as frickles, or with crab cakes.
The remoulade can be refrigerated in a tightly covered container for up to 1 week.
Makes about 2 cups
- low-fat mayonnnaise
- low-fat buttermilk
- smoked paprika
- dried oregano
“In the Southern school of culinary thought, if something’s tasty as-is, it’s even better fried. That principle was what led chef Eric Reid to dish up “frickles,” the crispy fried pickle chips that are the top seller at Del Merei Grille, his restaurant in Alexandria’s Del Ray neighborhood.” Serve with Spiced Remoulade.
- flour