Last night, the Wildcats played Washington during the UA's Homecoming. The Wildcats took the game -- 44-14.
But it was another homecoming -- Nancy and Alex had returned after 2.5 days away.
This called for an elaborate meal and a warm welcome.
And look! I got to use the awesome dutch oven Nancy got me for my birthday.
I spent part of the day prepping the house -- tidying up, laying out Nancy's pajamas, lining up some of the items she would need when she returned home. Then I set out to prepare dinner.
I served the peppadews as an appetizer. We both love those little, potent peppers. I stuffed most of them with a plain goat cheese and a couple of others with marinated mozzarella balls that I ended up having to cut in half because they simply would not fit neatly inside of the peppers.
I then served a couple of the peppadews with mint leaves. This created an interesting flavor -- spicy and mint makes for a curious combination.
The appetizer, I decided, would consist of cucumbers, avocado, cottage cheese and scallops.
Taking my queues from The Enchanted Cook, I decided to experiment with turmeric.
We've been trying to cut back on olive oil so this was a great time to experiment without it. I generally salt my scallops and douse them in lemon juice before I sauteed them so, for this recipe, I kept with the salt and lemon, then added about one and a half tablespoons of turmeric to the scallops.
I let this sit for a good while before sauteeing them with a small smattering of butter.
I then plated the scallops with the mock-guacamole. It was not a true guacamole I was trying to make -- just flavored avocado, really. I thought it would complement the scallops well, and it did, quite nicely.
Now to the chicken.
Nancy is not a huge fan of chicken, so I had to make a recipe that would melt with flavor. I opted for teriyaki and soy sauce base to serve as the base flavor and decided I would make some sweet potato fries to compliment the chicken.
I am now realizing what an elaborate meal this was! Didn't seem that way while I was preparing it.
Anyway, so I quick cooked the chicken thighs in the dutch oven, intending to use the browned scraps for a sort of juice. But, this being the first time I have ever used the oven, I didn't realize how quickly it heated! Turns out I had to use two dishes -- one for the chicken (which I had to promptly clean at the end) and the other for the Mexican baby squash and onions.
But I was able to use the pot with the vegetables to deglaze, which called for sake. After deglazing, I added the chicken and cooked on a simmer while the wine reduced. In the end, sticky semi-sweet chicken rounded out the meal. We had a wonderful dinner and evening. It was so nice to have the both of them back home.
Who's That Girl
- Create. Snap. Eat.
- WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!
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