First off, I wanted to tell you I deactiavted my Facebook account for awhile...just sayin'........in case you didn't see me around and I knew I didn't have everyone's email address.
The night before last there was a major transformer fire at our utility company's substation. This meant no electricty from 6:30 until 10:00. No air conditioning, no fans...just stifling heat that settled around us as a wet wool blanket.
One of the hottest nights we've had in awhile - 95 degrees at 7 p.m. This put a stop to our plans for a nice seafood dinner on the patio. Yeah, Doug could have fired up the charcoal grill but we were already very hot.
Anyway...here is the meal we were planning to have. Just a day later :-)
Baked Bay Scallops, Cheese Grits and Natashya's recipe for a Tom Collins from Cocktail Puppy. He modified slightly as we are out of gin - so we had refreshing Vodka Collins. No complaints here!
For the Baked Scallops - Do This:
2 tablespoons butter, melted
1 pound bay scallops, rinsed and drained
1/2 cup seasoned dry bread crumbs
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried parsley
3 cloves garlic, minced
1/4 cup grated Parmesan cheese
Preheat oven to 400 degrees F (200 degrees C).
Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese.
Sprinkle this mixture over the scallops.
Bake about 20 minutes.
Nice meal with good appies........fun stuff.
Cheese Grits - The pioneers called it "cornmeal mush", but Southerners call them grits. Whatever you call the dish, it's great for breakfast or as a side.
4 cups water
1 cup uncooked quick-cooking grits
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
The following optional ingredients:
1 tablespoon butter or stick margarine
1 1/2 teaspoons garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon salt
Bring the water to a boil in a medium saucepan, and gradually add the grits, stirring constantly. Cover, reduce heat to low, and simmer for 5 minutes or until thick, stirring occasionally. Remove grits from heat, and stir in the shredded cheese and remaining ingredients.
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