Seared Scallops

This is one of my favorite recipes, it's really short, really easy, and it tastes really good. So all your going to do is get diver scallops about the size of two quarters that are combined, next your going to very lightly sprinkle them in flour. I can't stress this enough, if you put to much flour on the scallops they will fry, they will not sear. So after you lightly sprinkle them in flour you're going to put some vegetable oil in a searing pan and I know many of you are going to say why are you putting them in vegetable oil and not olive oil or butter, the reason you put them in vegetable oil is because the oil crackles at a hotter temperature then olive oil or butter making it much easier to sear. So it should take about a minute plus per side but be warned most commonly the second side will sear faster so check every couple seconds. So that's pretty much it once there seared you can stack them circle them you can do what ever you want to do. Enjoy! So for now good luck and good eats.

Fried Shrimp

Okay so this week I'm going to do something new. I'm going to give you a classic recipes with my own twist. I'm going to do this every now and then but mostly I'm just going to talk about restaurants I've eaten in that I enjoy or that I hate or anything in between. So for my first recipe I'm going to do a Fried Shrimp dish with a side of rice mixed with your favorite vegetable. So first what you need to do is get at most 20 shrimp and shell them if shell is on or not if no shell don't (that's a gimme.) Next you're going to set up 2-3 stations. I only do 2 stations, the first station is a stirred egg and a flour station. But you can use bread crumbs instead of flour, and milk instead of egg. So first after you shell the eggs you going to batter all of the Shrimp at your stations, but if you don't want it to be too fatty, batter all of them with low fat milk and bread crumbs instead of eggs and flour. After you batter the shrimp your going to but a small amount of vegetable oil in a small searing pan. And your going to oil sear/ fry the shrimp to your liking. That's what I love about this recipe you don't have to fry or sear to a particular point you can do it until its to the point where YOU want to eat it. For a side all you need to do is just simple boil some rice brown, white, or yellow your choice and then just cut up some cucumber or squash in little slices and sprinkle it on top of your rice. For plating just put the rice in the center of the plate and then put the shrimp on top of the rice. Then dig in, so for now good luck and good eats.

Restaurant Eve

Have you ever had a meal in a place thats haunted? Have you ever passed by where the first casualty of the civil war was? Have you ever wanted to? Well personally I didn't, but as my family and I, journeyed from Washington D.C. to, a small town in Virginia, every second that went by everything got better and better. After you pass by the home of civil war commanding general Robert E. Lee's house, you will come upon a small stoop/doorstep, and this is the place where the civil war saw its first of 680,000 casualties that would take place in the gruesome war. However as you enter the building you wouldn't stop to think that this was the place of the death, because on the inside this is a Restaurant, this is Restaurant Eve. Besides the incredible name, and place of the restaurant everything about it is very, very (very) good. Inside it is a fine dinning restaurant, lead by head chef Cathal Armstrong, who day after day is firing out new dishes and some of his older (fan favorite) dishes. While I was there my family enjoyed a two-some hour meal, that was capped by a birthday cake for my brother Jake, who was enjoying his 16th birthday. After everything was ordered, our dishes starting coming out slower and slower, but alas it was for that the chef had made sure we got a special taste for the restaurants most famous and delicious dish, white truffle risotto. My one guarantee is if you go to Restaurant Eve, you will not leave with an empty stomach, so for now, good luck and good eats