NB's High-Temp (No) Squid--Great

Gretl

Hi All,
Old Jim requested squid for dinner last night, so of course I planned on preparing NB's High-Temp Squid recipe (in the archives). Bad news; no squid at the market. Always have a Plan B--mine was buying scallops instead. [p]First I cut the big, fat scallops in half and sprinkled them with Tsunami Spin, chopped garlic, chopped ginger, and some sesame oil. Then I cut three peppers (red, yellow, and orange) and a Vidalia onion into chunks and sprinkled them the same way. On a grill-topper at about 450, I first grilled the vegetables and when they were done, I did the scallops and after a minute or so on each side, I painted them with finishing sauce (recipe in the archives) and let them dwell for another minute or so. I piled the scallops on the vegetables, sprinkled them with chopped cilantro and a squeeze of lime, and surrounded the platter with steamed broccoli crowns. Served with jasmine rice made with coconut milk and herbs. Dipping sauce on the side. Not too shabby. Thanks a bunch, NB! [p]See you SOON at the PA EggFest.[p]Cheers,
G.

Nature Boy

Gretl,
Thank you! Happy to hear you are getting some use out of dem rubs. With your cooking skills and creativity, I have to imagine the Tsunami was only a small part of the reason it tasted so good! I will try and bring a major appetite to the PoconoFest knowing that you will be cooking! [p]See you there! Looks like it will be a small initimate group unless we get some more folks to sign on! Who would pass up a couple days on a mountain farm with tons of fresh food cookin'??? Lots of folks are not too far from Pennsylvania.[p]Cheers!
Chris