Sunday, January 31, 2016

Sea Scallops over Spaghetti Squash

Sea Scallops over Spaghetti Squash.

Approximately 8 scallops thawed.
Medium Spaghetti Squash cut lengthwise and all the seeds scooped out.
3 Tomatoes chopped.
1/2 - 1 Jalapeno (seeds optional--spicier with).
1/4 onion chopped.
1/2 stalk celery
Fresh Basil and oregano chopped. (about 1 tsp. each)
Virgin Olive Oil
1/8 to 1/4 cup of red wine.

Heat oven to 400 degrees. Place squash face down in pan with about an inch of water and cook for approximately 45 minutes. Done when you can use your finger and push the skin and leave an indent. Take out and use a fork to pull stringed squash out into a bowl, salt and pepper to taste.

Heat oil in pan and saute onion, pepper, celery. Mash fresh oregano and basil with chopped tomatoes with potato smasher. Also, if you remember blanch and peel the tomatoes before chopping and mashing. Add to the sauteed vegetables and wine and simmer for about an hour.

Heat a little more oil in a pan and salt and pepper to taste and sear sea scallops on both sides. Serve over the squash and tomato sauce and add a little grated Parmesan cheese to enhance. Serve with fresh bread or garlic bread.

Sunday, January 10, 2016

Irish Sausage Rolls

Today I've made Irish Sausage Rolls ala Mary. Enjoy!

These are so easy you can almost make them in your sleep. Here are the ingredients, the amounts depend on how big of crowd you expect. Use the amounts accordingly, IE 1 lb sausage - 1 egg. 2 lb sausage - 2 eggs, etc.

Irish Sausage Rolls
1 - 2 lbs. Sausage - Your choice of mild, medium, or HOT and most of you know I go with the HOT.
1 - 2 eggs
1/2 cup - 1 cup Bread cubes crushed
1 - 2 Cloves garlic chopped
1/2 Tsp to 1 tsp Marjoram
1/2 Tsp to 1 tsp Thyme
1/2 Tsp to 1 tsp Rosemary
1/4 Tsp to 3/4 tsp Salt (or to taste)
1/4 Tsp to 3/4 tsp Pepper (or to taste)
2 - 4 cans of 8 crescent rolls

Mix Sausage, egg, seasonings, and crumbs in a bowl and mix together thoroughly. Make into 5 inch logs about 1 inch in diameter. Cook in a frying pan or skillet until done. Line cooking sheet with parchment paper. Cut each log into half and roll into a crescent roll. Place on backing sheet and bake at the temperature on the roll can. Cook about 17 minutes.
Serve warm