(serves 6 as a main course)
24 large scallops
12 strips bacon, cut in half to make 24
24 large basil leaves
fresh ground black pepper
6 skewers (the kind made from rosemary stems, if you’re lucky to have them as a Christmas gift from your mother-in-law, Rosemary)
This couldn’t be simpler. Wrap each scallop first in a basil leaf, then in a strip of bacon, and string them on the skewers, four per skewer. Grill on one side at the highest heat (450-ish) for four minutes, then for the second four minutes, turn frequently so the bacon cooks well, then blast it for 30 seconds with the grill lid shut at the very end.
PERFECTION! The bacon is crisp and salty, the scallops tender, soft and creamy, the basil a refreshing zip of green beauty.Print This Post
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(serves four for dinner and four for leftovers)
1 brisket, flat end
1 large can tomatoes
5 cloves garlic, sliced
1 white onion, quartered
1 bottle of beer
1 slug (perhaps 1/2 cup?) molasses
2 soup-size cans beef broth
Place the brisket in a large soup-size stockpot or casserole for stovetop use. Cover with EVERYTHING ELSE. Cover and bring to a boil.
Now. Turn the heat down REALLY LOW, like a bare simmer, and leave it for four hours. If you’re home you can turn it now and then, if it makes you feel like you’re cooking. But honestly: if you keep the heat low enough and keep it covered, it cooks itself. You can break up the tomatoes if you’re nearby, but cover it again right away.
About hour three, I can guarantee you’ll be hanging over the pot with a fork and some lame excuse like, “I should test it to make sure it’s OK to eat,” and start shredding away choice morsels. I’d say you should resist this inevitability, but why? You’re the cook, you deserve it.
At the end, put the brisket on a cutting board and slice…read the rest of this recipe