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Seared Scallops over Treccia (pasta)

This came to me as I am reading a list of today's fresh fish and shellfish from our local fish monger, Hooked.  I added things as my mind wandered.  I will offer substitutions when possible but feel free to make this your own. This recipe is made for 2-3 people or as an appetizer for more. What you need: 6-8 large scallops. Get the good ones as this is the focal point otherwise I get what is the cheapest. 2…

It all starts with chicken.

As the weather clears here in upstate New York, we look to leave behind our "sheltered from the elements" kitchens and get back outside to grilling.  Do not misunderstand me, we grill all year, rain or snow, hot or cold but it is certainly more pleasant when the weather is kinder. That got me thinking- what can we do for dinner to build off  of one of life's simplest of ingredients: chicken. Whether you are a breast or a thigh…

Pappardelle with Salmon and Lobster in Mascarpone Thyme Sauce

This is a my take on the many recipes out there for Pappardelle with Lobster.  I used more salmon than lobster for two reasons: the price and Chip shouldn't have too much shellfish.  You can use whatever fish you'd like. Ingredients 1 (8-ounce) package uncooked Pappardelle (wide ribbon pasta) 2 cups dry white wine 1 cup clam stock 1 thyme sprig 1 8oz  lobster tail 8oz salmon  kosher salt to taste freshly ground black pepper to taste  8 oz. container…