Whoever thought of wrapping meat around fish and grilling them together was a genius and is a friend of mine, although we've never met. Here's what you need:
Here's the trick to making this dish. Render the fat from the bacon before grilling. This will help prevent flare-ups and scorching the crap out of your bacon-wrapped shrimp. Rendering? Yes. Rendering. That means getting the fat out. For this recipe, we want to render the fat (get the fat out) of the bacon. And that requires layer of paper towels on large plate or baking dish. Layer the paper towels with layers of strips of bacon. So, put down a layer of paper towel. Then lay down strips of bacon onto that layer of towel. Then, repeat. Towel. Bacon. Repeat. Put this into the oven at 350 until the bacon fat begins to render (come out). The bacon should not be totally cooked. Just wet and soft. Cook about 5 minutes. Toss scallops, butter, salt, and pepper together in bowl until scallops are thoroughly coated with butter. Press 2 scallops together, side to side, and wrap with 1 slice bacon, trimming excess as necessary. Push the wrapped scallops onto the skewers. Repeat. Press. Wrap. Skewer. Repeat. Turn all burners to high. Scrape and clean and oil the grill grate. You could use an oil-soaked paper towel. Place the skewers with the bacon side down. Yes. Bacon side down. And place the lemon halves on the grill with the cut side down. Cook the skewers until the bacon is crispy on first side. That'll take a few minutes. Flip the skewers onto other bacon side and cook until crispy. Another few minutes. Then, flip the skewers with the scallop side down and grill until the sides of scallops are firm and centers are opaque (white). Move the skewers on a serving plate. Squeeze the lemons onto the skewers, and sprinkle chopped chives on top. Beautiful. Serve with some wine. We tested many wines to pair with the bacon-wrapped scallops. We like the Chardonnay from California. We recommend serving the dish with a salad, with Romaine lettuce, cucumber, carrots, tomatoes, and (of course) bacon.
Good job, man. Eat. This recipe for grilled cod is easy to do and will impress your woman and family. Here's what you need: a filet of cod, Russet potatoes, butter, lemon juice, parsley, salt, and pepper. Use heavy aluminum foil. Something manly. Then, double it, just in case. Put the cod filet in the foil. Next, you want to pour stuff on it. Then, eventually, cook it. Next. In a saucepan, melt some butter. Then, add lemon juice, parsley, salt and pepper. Don't be wimpy about adding flavor. Heat it up. Stir it up. Pour this mixture of buttery-goodness all over the fish, which is still sitting in your doubled foil. Sprinkle paprika over it. Throw some onion slices on top. Fold and wrap the foil around the fish and seal it up. It's now ready for the grill. Medium-high heat. Grill the fish until cooked. Could be about 10 minutes maximum. The fish meat should flake apart with a fork easily when it's done. Eat man. Eat. I peel the potatoes and boil them while the grill is heating up. Cut the potatoes up into 1- to 2-inch cubes. The potatoes take maybe 15 minutes to boil. That's plenty of time to grill the fish. We've tested this cod dish with lot of different flavor. We tried many different types of spices. Give it a try on your own. See what you like. Butter, lemon, and parsley is pretty good. I also chopped up some onions and let them grill with the fish. We also tested this cod fish dish with many different wines. The general rule of thumb is that white wines go with fish. Right? But for cod, which is a medium-textured fix meat, we recommend Chardonnay, Sauvignon Blanc, White Rioja Semillon, Fiano from Italy, Dry Riesling from Washington, and Pinot Gris from the U.S. Thanks, WineFolly. White wine. Great. But what if you don't have white wine? Then, hey. Go with whatcha got. Right?
I love sweet potato fries. But I cube mine. Check out my recipe. Grab some sweet potatoes. Peel them. Cut into cubes about 1 inch across. Pour coconut oil, salt and pepper on top of the potatoes in a big bowl. Mix with your hands. Spread out on a cookie/baking sheet. Bake them. 450 for 15 minutes or thereabouts. Add butter. My girls often request a mayo and spicy ketchup (sriracha) sauce.
Sweet potatoes are on my paleo menu. These tubers are filled with vitamins C, B3, B5, B6, manganese, potassium, copper, fiber, and antioxidants. Much better choice than white potatoes. |
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