Sauteed Scallops with Saffron Fettuccine

Are some meals meant to be?

In keeping with the lenten season I find myself on the second Friday of lent and another day without meat. The sea however is still full of treasures that are fair game for an end of the week menu.

One of my favorite of these treasures are scallops. Normally when cooking them at home I make them in an oriental fashion. Sauteing them in soy sauce, red pepper, sesame oil and garlic. Wanting to try something new and use the fettuccine noodles I had in the pantry, I went to my go to cook book "The Joy of Cooking". While reading a section about Scallops I came upon an interesting bit of information.

The book referenced that in France scallops are know as coquilles St. Jacque and are emblematic of St. James' tomb, known as Santiago de Compostela in Galicia, Spain. James was the son of Zebedee, the brother of John the Apostle, and one of Jesus' first disciples. After further research I found out that christians making a pilgrimage called, "The Way of St. James", to his tomb would eat scallops as a form of penance. This particular mollusks' shell is representative of St. James himself and the pilgrimage to his tomb, taken by many christians. The grooves on top representing the journey, originating at many points but all leading to the same place just as each persons pilgrimage does. So at this point I was feeling good about cooking the scallops but then I realized something that made them even more interesting for this particular Friday.

This Sunday in the Catholic church is Transfiguration Sunday. A day where we remember when Jesus took three disciples up a mountain and they witnessed him transfigure. Jesus became radiant and spoke with Elijah and Moses and was called "Son" by a voice from the sky.

Well one of the disciples that went with him happened to be James.

After discovering all of this I began to feel like I was meant to make this meal on this day. So naturally, the next step was to decide what the right flavors for the scallops and fettucini would be.

Being that St. James tomb was in Spain, I decided that Spanish Saffron, being common in spanish cooking might make a decent spice for the noodle sauce. Then I remembered seeing a recipe on Rachel Ray's t.v. show where she used Saffron to flavor a sauce for noodles. The pieces were following into place. So with what I remembered from her show and a little of my own flavor, todays recipe is what I came up with.

When I took my first fork full of noodles with a scallop resting at the tip I was immediately shocked by how well the saffron tasted on the noodles. Having only ever used it with rice dishes I was slightly skeptical. There was no need to be though, the saffron and tomatoes with a hint of the white wine giving a slight boost was perfect. When something turns out this good I can't help but wonder if it was meant to be.

Heres what you will need

1 pound fettuccine noodles

Extra virgin olive oil

2 garlic cloves (Minced)

1 Small onion (Chopped)

1/2 cup white whine

1/2 cup chicken stock

1 can crushed tomatoes

1 pinch of saffron threads

1/4 cup heavy cream

2 tablespoons butter

chopped parsley

1 pound sea scallops

Start off by getting about 3 quarts of water boiling for the noodles. And place the noodles in once the water is bubbling and reduce the heat slightly. Add a pinch of salt and olive oil to the pot.

While the noodles cook at medium/high, heat 2 tablespoons of olive oil in a sauce pan and add in 1 clove of minced garlic. When the garlic starts to simmer add in the onion and cook until translucent or about 3 minutes then add in white wine and deglaze the pan. Raise the heat and simmer off the alcohol. Then add in the chicken stock, crushed tomatoes and saffron threads. Stir well and raise heat till simmering and then reduce heat. Allow to simmer for about 10 minutes. Now add in the 1/4 cup of heavy cream and mix well. Season with salt and pepper to taste.

Keep an eye on the noodles and remove them from the pot into a strainer when they are just short of being done. They will cook the rest in the sauce. When they are fully strained place them in the sauce pan and mix well so they are coated with the sauce. Place the 2 tablespoons of butter on top and allow to melt. Mix again and season.

To cook the scallops, in a medium sauce pan heat a small amount of olive oil and minced garlic until the garlic sizzles. You can use butter or have half butter half oil if you prefer. Saute the scallops about 3-5 at a time or until they are opaque and slightly browned on both sides. Once All the scallops are cooked you can incorporate them into the noodles as I did or you can serve them to the side or on top of the noodles. Either way move the noodles to a serving dish and allow to cool for about 5 minutes or so.

These noodles are absolutely amazing. The saffron gives the noodles a beautiful golden color along with its great taste. If you don't like scallops then substitute with pretty much any meat you like or by themselves. These noodles are that good.

Chicken Fried Fish with White Wine Gravy and Parmesan Steak Fries

One of my favorite times of the year, being Catholic, is the season of Lent. For me, it is a time to for go many of the common luxuries that I may take for granted. It is when I try to analyze my self and what I should improve on in my life be it spiritually, socially, even economically. I try to take the time to recognize what has been sacrificed for me and what I should be sacrificing. Fridays are considered penitential days through out the year but especially during lent. So it is encouraged to fast or abstain from eating meat on these days. Since today is the first Friday of Lent it is an opportune time to try out a tasty fish recipes (fish is not considered meat).

To keep with the idea of sacrifice I decided to try a recipe today only using what I already had in the pantry. This particular idea just came from simply looking at what I had and how I like to eat it. So when I saw mushrooms and onions I immediately thought gravy. And although I like fish cooked all different ways nothing goes with gravy like something fried. The wine was a last minute thought to boost the flavor slightly. If you are not a wine fan you can easily substitute chicken stock or fish stock.

For the fish you will need

4 Tablespoons Butter

4 Tablespoons Olive Oil

4 8-10 ounce Cod Fillets

2 Cups Flour

2 Tablespoon Basil

Salt and Pepper

Start by placing butter in a medium sauce pan with medium-high heat. While the butter melts mix the flour, basil, and a dash of salt and pepper on a plate. Coat the fillets with the flour and shake excess flour off. When the butter is melted add the olive oil and give a moment to heat. Place the fish and let cook 5 min per side roughly or until the fish is opaque. Remove the fillets from the pan and place in a oven safe covered dish. Preheat the oven to 150 and place the dish inside to keep the fish warm. Reserve the pan filled with the oil and grease for making the gravy.

For the White Wine Gravy you will need

1 medium sweet onion sliced

8 ounces small mushrooms sliced

1 cup Chardonnay

1 cup Chicken or Fish Stock

2 Tablespoons Corn Starch

1 cup Milk

Parsley

Salt and pepper

Once your fish fillets are removed and stored in the oven place the onions in the pan over medium-high heat and stir to coat the onions in the grease and oil. Cook for 5 min or until soft and add mushrooms also coating. Once mushrooms are browned or slightly softened about 5 min of cooking add in chardonnay and raise heat to high. Allow the alcohol to cook off and the wine to reduce. In the meantime mix together the cornstarch milk and chicken stock. Mixing the cornstarch with liquid before adding it keeps from having clumps in your gravy. Add to your pan raise heat to high and mix till simmering. Set heat to low and simmer to reduce to desired thickness. While the gravy reduces start frying your steak fries.

For the fries you will need

4 medium Idaho Potatoes cut into thick fries (skin on if preferred)

4 cups Canola Oil

2 tablespoons shredded Parmesan Cheese

1 Table spoon Parsley

Salt

When you start cooking the onions for the gravy heat in a large pan or wok the canola oil to about 160 degrees or until it first starts smoking. Place in fries a quarter at time and cook until browned. Remove with a slotted spoon and place over a paper towel. Sprinkle each batch with a bit of salt, cheese and parsley. Repeat until all the fries are done.

If you cook with chardonnay, have glass with your meal and it will really accentuate the flavor of the gravy and fish.

Tortilla de Patatas (Spanish Omelet)

People generally get the most joy out of the simplest of things.

Sitting in my uncles kitchen recently, he gushed how happy he gets hearing his wife and daughters chuckle and laugh during movies. After hearing him say this I thought about how easily simple moments like that can be missed. I later took a mental inventory of the simple things in my life that bring me joy. This was more difficult than I thought it would be and sadly had a hard time coming up with too many. The next morning I woke up eager to make something savory for breakfast. While making this dish and feeling good doing so I slowly realized why I loved this omelet so much.

When I was younger my grandfather lived with us and he was an aspiring cook himself. This particular recipe was something that he made often. Of course I was a typical child, unwilling to try anything outside of the realm of nuggets and dogs. I can remember many occasions staring at a plate of it for hours refusing to take a bite. I know what a brat, but I turned out okay.

Now that I am older and more mature (for the most part), I can see that my grandfather was trying to make me a broader and better person. Something I take to heart, constantly trying to expand my horizons. When cooking this dish I can appreciate all the work he put in to providing all those wonderful meals for us. I can remember his attention to detail and his refusal to cook with sub par ingredients. To the point of driving through a blizzard to acquire a specific spice. I try to emulate these qualities while I cook, and with other endeavors I take on in my life.

A simple recipe, but from the first cracked egg to the last bite I am smiling and being reminded of someone I respect and love.

Heres what you will need:

Olive Oil

Canola Oil

1 Medium Onion cut into thin slices

1 Pound White or Red potatoes cut into thin slices (they should be flimsy, not sturdy)

6 Large Eggs

Salt and Pepper

Start by heating two table spoons of olive oil in a 10 or 12 inch skillet over medium heat. Add the onions and cook until soft and golden, about 10 minutes. Remove and place in medium mixing bowl to the side.

Add 1 cup canola oil to the pan and heat over medium-high heat. Place the slices in the pan.

Cook until golden brown, about 10-12 minutes. Remove and place on a paper towel to drain. Add to the mixing bowl with onions 6 large eggs and a dash of salt and mix well. Incorporate the potatoes with the egg and onion mixture. Place your pan back over high heat with a tablespoon of olive oil. When hot pour the egg mixture into the pan and reduce the heat to low immediately. Let the eggs cook and settle for about 3-4 minutes.

Once the eggs are settled use a spatula to pry the egg loose from the pan. Using a large plate cover the pan and flip the omelet onto the plate. Then slide the omelet back into the pan with the uncooked side should be against the pan. Cook for a few more minutes or until full cooked. Loosen the omelet and slide onto a place. Slice into wedges and serve at warm or at room temperature. You can eat this with ketchup or salsa or whatever you like.