American Christmas Dinner – Seafood

American Christmas Dinner – Seafood

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Note: 1) I used 2 spoons to shape the puff paste, not a pastry bag, 2) “pump up” the excitement by brining the shrimp and scallops in 8 cups of water and 1 tablespoon sea salt for 10 minutes, use salted butter, and sprinkle fine sea salt from a high place over the shrimp and scallops [when I did this, I used a brine with 4 cups of water and 1 tablespoon of sea salt for 10 minutes, and despite being exciting, they may have been almost too savory][a restaurant may add vegetable oil to the clarified butter][butter that is not clarified adds the flavor of browned butter, I like this], 3) consider browning the scallops until the tops are completely brown, 2) after removing the fat from the top of the clarified butter, pour the butter into a different container to remove the fat at the bottom of the original container 

In America, the postal carrier delivers advertisements from grocery stores. During the Christmas season, these advertisements offer people a discount on ham and seafood. Some people may want to have a ham dinner with scalloped potatoes and corn. This year I chose seafood. The savory puff pastries are shrimp puffs. My mother liked these very much. I was able to recreate the recipe last year.

I brined the scallops and shrimp in 4 cups of water with 1 tablespoon of sea salt for 5 minutes (see notes above). Just above medium heat, I sautéed the shrimp. The scallops where browned on high. I steamed the king crab legs and lobster tails for 6 minutes. The muscles simmered in their sauce for 3 minutes. I defrosted 1 stick of unsalted butter in the microwave and I removed the fat with a spoon. I used 2 tablespoons of clarified butter with the shrimp and I used 2 tablespoons of clarified butter with the scallops. I squeezed 1/2 lemon over the shrimp, and I squeezed 1/2 lemon in the remaining clarified butter. I sprinkled fine sea salt from a high place over the shrimp and scallops. I added sea salt to the clarified unsalted butter.

I was listening to the radio somewhere on planet earth on Christmas Eve. I fell asleep and I had a vivid and shocking dream. A living puppy was served on a plate next to something similar to mashed potatoes under a large transparent glass dome. The puppy was hairless and wrinkled. Once the puppy was placed on a table, the waiter used a powerful cattle prod to electrocute the puppy through the glass. Two bright currents of electricity cooked and electrocuted the puppy through the chest of the puppy. After the glass dome was removed, I tasted the meat of the puppy. The meat was sweet. The meat had a delicate texture. I liked it!

Romans were pagans that appreciated prostitution. Christian women that denied Romans pleasure were humiliated and punished by being forced to work as prostitutes. St. Nicholas saved children that someone sold to be prostitutes. This Christmas, I had to pawn my kids. Fortunately for them, Santa Clause, being similar to St. Nicholas, paid to have my kids freed. Christianity is a blessing for all people. The all-mighty God is the god without a creator. All other gods are lesser than the God of Abraham.

St. Augustine used two passages in the Bible to relate to the shortest and longest day of the year. St. John the Baptist said about the Lord Jesus Christ in John 3:30, “I must decrease while he must increase.” Jesus said “I am the Light of the world” in John 9:5. Thus the Catholic Church, and supposedly the Western world, celebrates the birthday of John the Baptist on June 24 (when sunlight starts to decrease) and the birthday of Jesus on December 25 (when sunlight starts to increase).

Justice is probably a Christian value. In the folklore of the South, where the culture of a Christian includes the stories of the Old Testament, a person should be humiliated as a murderer to prepare, in advance, to defend the state or population from unjust people. The common interpretation of the story of David and Goliath is corrupt without knowing that David was anointed to have the Spirit of the Lord. Since most people are not David, people must worry about retaliation when defending innocent people. Americans may survive because of “mutually assured destruction.” I was raised to defend the “American Way Of Living.”

Shrimp Puffs

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Seafood Dinner

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Clarifying Butter Using Defrost In Microwave

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1. Thomas Keller: ad hoc at home (New York: Artisan, 2009), 88.

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Bread Flavored With Brown Butter

Bread Flavored With Brown Butter

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This bread does not need to be served with oil or butter. Brown butter adds a pleasing flavor to this bread. The dough in this recipe is firm. I used traditional techniques. The dough rises for 2 hours, once in a bowl, and once in the shape of a loaf. I made the brown butter by simmering the butter until the white solids in the butter turned brown. The flavor is great. Some people put brown butter over vegetables or pasta. I am very excited that I am able to make bread effortlessly. One year ago I lacked the experience to be excited about making bread.

 

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Bread Flavored With Brown Butter

Snap’s American Bread

Snap’s American Bread

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Note: 1) this bread is flavored with butter, the butter adds an exciting flavor to the bread

Here is my new bread recipe. This is great bread. I was proud because I knew that I had witnessed the creator work though my vulnerable hands when I tasted this bread (8; I knew I was important because the creator visited me (8. This is great bread! I have a new technique for making bread. Because I noticed that the dough is different based on how the liquid is added to the flour, I added the flour to the liquid. Putting all of the liquids in the mixing bowl first works well. I only have to use the dough hook when I use this technique. I am not excited when I use the dough hook when I add the liquid to the flour.

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Snap’s American Bread

Caramelized Sea Scallops Part 2

Caramelized Sea Scallops Part 2

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I caramelized scallops successfully this time using the recipe of Thomas Keller. Since I was using a camera while I cooked these scallops, I was not able to caramelize them delicately. With my previous experience cooking with a pan made with steel, I would not use medium-high heat. Cooking with higher heat and clarified butter was a completely different experience than cooking with lower heat and oil. The scallops did not permanently stick to the pan. My previous blog post Caramelized Sea Scallops Part 1 contains more information about this recipe.

 

Caramelized Sea Scallops Part 1

Caramelized Sea Scallops Part 1

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These scallops were very exciting. This recipe is in the cookbook Ad Hoc At Home by Chef Thomas Keller. I made this without closely reading the recipe. The idea is to heat the clarified butter over medium-high heat until the butter barely smokes. Once the scallops are put in a steel pan and once they are perfectly carmalized, they will release from the pan. The instructions say that about 3 to 3 1/2 minutes is enough time to caramelize scallops. My pan was very dirty and I required 5 or 6 minutes to caramelize the scallops. Maybe this is because my pan was not hot enough. I will have to try this again.

The brined scallops had a lot more flavor than the scallops that I did not brine. The brined scallops were very exciting. These were small scallops. The largest scallops that I have seen where I live are U 12 scallops. Thomas Keller explains that U 7 indicates that there are 7 scallops per pound. U 12 probably indicates that there are 12 scallops per pound.

The scallops were caramelized in clarified butter. Clarified butter is very easy to make. This was the first time that I had clarified butter. I have seen people use ghee as a substitute for clarified butter. Ghee usually costs more than $8 where I live. If I remember correctly, ghee is clarified butter that someone cooks until the color of the butter is slightly brown. Clarified butter only requires someone to skim white stuff from the top of the melted butter, and then to carefully pour the clarified butter into a container since there may be some more white stuff in the bottom of the pan. People explain that clarified butter can be heated to high temperatures without burning.

Note: 1) I would not recommend thawing frozen scallops by putting them directly in cold water, I would put them in a bag in cold water, they absorbed a lot of water, and a lot of flavorful juices leaked from the scallops  

Caramelized Sea Scallops

Clarified Butter

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Thomas Keller’s Caramelized Scallops