Memorial Friday Dinner
Woohoo! A full 3 day weekend of gastronomic excess!
Tonight as an appetizer we’ve got a pound of fresh sea scallops
marinating in the juice of 2 limes with some EVOO (that’s what all the cool kids call it) and red pepper flakes. Let that marinate for an hour or two in the fridge, flipping occasionally, and then grill those puppies. Yum!
As the veggie we’ll have some grilled corn on the cob
peel back the husk, pull off the silk and then roll the husk back up, sprinkle with a littl water and wrap them in tin foil and grill on the top rack of the grill for, heck, 40 minutes or so.
As the main course I’ve got a couple of big honking porterhouses lying around here somewhere which I’ll…grill.
I haven’t decided on the main wine. My urge is to get out some Mondavi Cabs and raise a toast to The Man himself who passed away last week.
We’ll have to see.
What are y’all eatin’ this weekend?
Swill Food and Grog | Mr. Bingley | 
May 23, 2008 5:28 pm
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Grilled scallops? Sounds yummy.
Cookout at my parents’ on Sunday–mostly the usual cookout suspects. I love grilled hot dogs; they’re a rare treat. I’m making brownies. My mom might complain if they’re not frosted, so I might test out my vegan dessert cookbook’s suggestion.
As for boozin’, I’m on a quest to find peach nectar so I can make a Peach Rum Punch recipe I found on the Food Network’s site. I struck out at Trader Joe’s and the Safeway-Sellout by work (which had PEAR nectar but not peach!). My parents happen to have a bottle of Bacardi Limon that was a gift sitting around–they’re not really hard liquor drinkers, so it benefits me!
I think you just inspired this week’s Friday Five over at my place. Thanks!
I figure I’ll burn a steak on the grill this weekend.
Saturday:Seafood at Blue Crab Festival, Palatka, FL.
Sat. night:BBQ at Mojo Kitchen, Jax Beach, FL while listening to Michael Burks Band.
Sunday:Scallops and bratwurst kabobs grilled while watching Nascar here at the Nest.
Monday:Fried Croaker and Shrimp at American Legion Post 129, Jax Beach, FL.
Tuesday:Beans ‘n Greens at the Nest.
Tonight it was beef kabobs and corn on the cob on the grill. Tomorrow will likely be BBQ chicken breasts. Monday will probably be a marinated pork loin, again on the grill. I believe in a balanced carnivorous diet.
BTW-On my little Weber I don’t even bother with doing anything first to the ears of corn. I usually have coals on only one side of the grill and put the ears off of the heat so they cook indirectly. The time needed on my grill is about 45 minutes, like you said, but it won’t hurt them if they go a little longer if one is off a little on the timing of the meat. The husk and the silk peel right down and I just snip the husk off with a scissors.
No soup? I made a truly righteous corn/shrimp chowder tonight, to go with the barbecued spareribs.
[burp]
Righteous…