Friday, September 17, 2010

t-minus 7 hours...

...until my weekend begins! this has been such a stressful week. not only was i feeling a bit under the weather, but work has been kicked in to overdrive and will continue like this for the next 3 weeks. i cannot wait to kick back and unwind this weekend which will include a little make-your-own pizza night, watch WVU burn maryland tomorrow, dog sit molly-wolly, spend time with my family and trek it up to b-more for the yankees/orioles game.

last night we cooked an amazing dinner. amazing, as in i didn't want my plate to end and was savoring every last mouthful. scallops, green beans and grits. the first time i ever had grits was in Charleston, SC last year while vacationing with my parents. i never thought they looked appetizing, but to my surprise, they were! so for our dinner last night, we opted for the instant kind, which were still delicious. the scallops were pan-seared in very little butter and oil, and we then steamed the green beans and added a sprinkle of salt. but what made the dish was tyler's own concoction. his homemade roasted red pepper sauce. it was SO good, i was honestly impressed. he first created it back in college. we grilled a red pepper, stuck it in the freezer for 10 minutes in a zip lock bag, peeled off the skin, stuck it in the magic bullet with a tablespoon of garlic and got it to a nice paste. stuck it on the stove, with a little butter and light cream and voila. amazeballs. here are some pics, but they don't do the dish any justice:



2 comments:

Brittany Nicole said...

Glad you posted this friend! I LOVE scallops and was going to ask you how your din went last night when I saw on Twitter that you'd be making them! PS - I HAVE to try this red pepper sauce cause it sounds and LOOKS deeelish! We don't have a magic bullet though so do you think we can just use a little mini blender we have that I use for my shakes?? Let me know what you think! Thanks friend (and Tyler!)

Erica said...

Yes! all you need is one red pepper. peel the skin off and pull out the stem/seeds. add 1tbs of garlic and then on light heat, simmer some butter, throw in the red pepper paste and add some light cream. not sure how much cream we used (we eye-balled it) but use your best judgement. try tasting it as you add it. Then add a little salt to the sauce when it's done. We had so much leftover, we're gonna use the rest on a penne w/shrimp dish tomorrow night :) let me know how it turns out.

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