Last night I had a spur of the moment opportunity to go to Coopershawk Winery in Orland Park, one of my favorite restaurants. I've been there enough times that I've had all the chicken entrees and all of the 'favorites' marked by a feather on the menu.
So this time I had the pistachio-encrusted grouper with their Pinot Gree. The grouper was fabulous, buttery with the pistachios crispy and crunchy. The asparagus tasted like it was springtime and the mashed potatoes were, as aways a carb-lovers paradise. I liked the Pinot Gree by itself, but with dinner I should have just had water. Lesson learned on that. I'd tell you about dessert, but I am not a dessert person. The only time I have dessert at a dinner out is when it is at a Tastefully Simple conference or trip and the dessert is part of our dinner. If I would have had dessert last night, I think I would have liked a 1/2 portion of the grouper! It was that good.
Wednesday, September 23, 2009
Yesterday at dinner Anna said that Mrs. Ziel wasn't the teacher today, that she had a substitute, Mrs. Wingate. She then went on to ask if she could call me Mrs. Wingate. I told her no and she asked again about 10 times.
Not suprisingly, I got frustrated. I said. What if I started calling you Sally? Would you like that? Anna said, do I get to call you Mrs. Wingate? I said, I guess. she said, Okay Mrs. Wingate, you can call me Sally. You can call me Sally in the morning and the afternoon and at night you can call me Anna, got it Mrs. Wingate?
I said, got it. Then she said, what about the brothers? I said OK, we'll call them Bob and Jeffery. Who's who? she asked. Bob is Patrick and Jeffery is Bryce. And dad? Oh he is Mr. Wingate I said. And so it went all night.
Here is a recipe I found on Sparkrecipes, it is fabulouso!!!! You have to try it, really it is amazing and healthy.
I made a few changes and am renaming it:
Mrs. Wingates Amazing Scallops Pasta Dish:
Whole wheat angel hair pasta or Barilla Plus Angel Hair (barilla plus is my favorite)
1 lb of small/medium size scallops (defrosted if frozen)
2 tbsp olive or canola oil
2 tbsp of Garlic Garlic
1/2 cup chopped onions
1 cup chardonnay
1/2 cup chopped tomatoes
1/4 cup chopped fresh parsley
grated parm cheese if desired
fresh ground pepper
Make pasta as directed. Spray pan w/Pam and when the pan is med/hot add the scallops searing them until they are just lightly brown on each side. Then remove the scallops from the pan, turn down the heat to medium. Add oil to the pan and sprinkle the pan w/ground pepper and add the chopped onions and garlic garlic, and a bit of sea salt. Saute for 3 minutes, then add the scallops, tomatoes and wine to the pan. Simmer until the scallops are cooked through (about 3-4 minutes). Add the parsley and additional salt and pepper if desired. Spoon over pasta and then serve adding parm cheese if you'd like.