Category Archives: Travel

Cape Cod Seafood Feast

Summer. The beach. Fresh seafood. Yum.

I think that I could end up ruining this simple but decadent dinner with too much commentary. So instead, here’s a little photo essay with a couple of recipes!

SCALLOPS:

1/2 lb. fresh sea scallops
1 tbsp low fat mayonnaise
1 tsp. Dijon mustard
1 tsp. extra virgin olive oil
1/2 tsp. Worcestershire sauce
1/2 tsp. soy sauce

1. Rinse scallops and gently pat dry with a clean paper towel.
2. Combine all ingredients but the scallops in a small bowl.
3. Place scallops in bowl and stir gently until they are coated evenly with the mixture. Let mixture sit in the refrigerator for at least 20 minutes.
4. Heat  a grill pan (or normal skillet) with a bit of oil on medium.
5. Grill scallops on each side for about 2 minutes or until they turn opaque (watch carefully, because this happens quicker than you think!)

LOBSTER:

How to boil and eat a lobster

Don’t forget the butter sauce:
1/2 stick of butter
4 cloves garlic, minced

1. Melt butter and garlic together in a small saucepan over low heat.
2. Stir frequently so the butter doesn’t burn.
3. Dip EVERYTHING in it.

CORN:

1. Shuck some fresh corn
2. Boil water
3. Place corn into water
4. Four minutes later: take corn out of water  and cover with garlic butter sauce.
5. Devour

POTATOES:

1. Chop as many potatoes as you care to eat.
2. Heat 2 tbsp extra virgin olive oil in a skillet.
3. Add potatoes and any spices you’d like. I used paprika, oregano, salt and pepper.
4. Saute until potatoes are tender (about 15 minutes).

OYSTERS:

1. Buy fresh oysters
2. Make someone else shuck them
3. Eat with a side of hot sauce, lemon, and vodka.
4. Sprinkle the hot sauce & lemon on the oysters and chase with a sip of vodka. 🙂

ALL TOGETHER:

Homework: Get off the computer and enjoy the rest of your summer, it’s almost over!!!


p.s. a big THANK YOU to my Dad for this post…the best sous chef, food stylist and lobster tormentor this blog has ever seen!

p.s.s. All the food was purchase from Mac’s Seafood; our favorite seafood place hands down!

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Culinary Adventures in Kosovo IV

After our seaside adventure and the best meal of my life, we arrived back in Gjakova, safe and sound.

Lindi’s parents house is a dream. They have a large garden, three kitchens, and lots of fun culinary devices. Ok, so maybe not everyone’s dream, but definitely mine!

To my utter delight, it happened to be pite making day (pite is the Albanian word for pie).  Some of you might be more familiar with the word Byrek to describe this savory pie that may be filled with either cheese, spinach, or meat. No matter what it’s filled with, it always has a browned flaky crust that melts in your mouth. I had been telling Lindi for months that I wanted to learn how to make pite, and now I was getting my chance!

Unfortunately,  I know that I would never be able to accurately reproduce the pite Lindi’s mom makes; I simply don’t  have the correct hardware. Check this oven out:

It’s a little electric oven that is about 2 feet in diameter. Everything is cooked in there from Byrek to Baklava and everything in between. It browns everything perfectly and you can make industrial sizes of any dish. Perfect for a large family. If  you don’t know what to get me for Christmas, I wouldn’t mind one of these guys ; )

With that being said, the recipe I was given was large enough to make TWO pies that fit in that oven. If the diameter for that oven was indeed two feet, and I remember my geometry correctly, the recipe makes enough pie to feed an army. So, I’m going to give pite making a try this weekend in my own kitchen, figure out a more American oven-friendly ratio, and post my findings as a recipe that you can follow. Until then, I’ll leave you with a photo essay of the process of making pite…so put on your apron!

-Kat