Entertainment forum community. If you are not using english your post will be deleted. Every post needs approval by the admin or moderator so stop trying posting without reading the RULES.Enjoy!
Roasted Pork Chops
Ingredients
-
4 boneless center-cut pork chops
-
2 tablespoons dried thyme, lightly crushed, or more to taste
-
salt and ground black pepper to taste
Directions
-
Preheat the oven to 375 degrees F (190 degrees C).
-
Sprinkle pork chops on all sides with thyme, salt, and pepper. Place on a baking sheet.
-
Bake in the preheated oven until an instant-read thermometer inserted into the thickest part of a pork chop reads 145 degrees F (63 degrees C), about 20 minutes. Tent chops with aluminum foil and let rest before serving, 5 to 10 minutes.
Scallops
Key Ingredients
- Scallops: I look for large sea scallops since they taste sweet. I also prefer fresh scallops. Frozen scallops will work in this recipe, so check the tips section below for tips on thawing them before cooking.
- Oil, salt, and pepper: I cook my scallops in a hot skillet with some oil. Any high-heat oil works. I especially love avocado oil. You’ll also want to season the scallops liberally before cooking them.
- Flour: While optional, I love dusting flour over my scallops before cooking them. The flour absorbs excess moisture and adds a nice golden brown crust. You can skip this step if you don’t have flour or are gluten-free.
- Butter, garlic, basil, and lemon: It’s hard to describe just how delicious our garlic basil butter is with these seared scallops. I highly recommend it, and it only adds a minute or two of cooking time.
How to Cook Scallops Like a Pro
This scallops recipe is simple. Once you learn the tricks to cooking perfectly browned scallops on the stove, you’ll want to do it all the time.
To prepare scallops for cooking, pat them dry. I use a paper towel to pat them as dry as possible. Damp scallops don’t sear or brown in the pan. The drier they are, the better they will sear. Frozen scallops will have more moisture, so take extra care when patting them dry.
For an extra fail-safe, I add a light dusting of flour to each side of the scallops. The flour absorbs excess moisture and adds a nice golden brown crust. I also use a generous amount of salt and pepper.
I season one side of the scallops out of the pan, place them seasoned side down into the hot pan, and then while that side cooks, I season the other side.
You want a hot skillet when pan-searing scallops. If they aren’t sizzling when you place them in the pan, it isn’t hot enough. You can always test the heat with one scallop and adjust from there.
If you pat the scallops dry, dust them with flour, and use a hot pan, you will guarantee a beautiful golden brown sear.
You Will Need
12 large sea scallops, 1 ¼ to 1 ½ pounds
2 teaspoons all-purpose flour, optional, see notes
Salt and fresh ground black pepper
2 tablespoons avocado oil or vegetable oil
GARLIC BASIL BUTTER
1 ½ tablespoons butter
2 garlic cloves, minced
1 cup fresh basil leaves
3 to 4 lemon slices
Octopus
:max_bytes(150000):strip_icc():format(webp)/cook-and-keep-octopus-tender-2018813-3-73d93aab17194986aa1c8037eba0bcd1.jpg)
Ingredients
-
2 to 3 pounds octopus, fresh or frozen
-
3 to 5 quarts cold water
-
Gather the ingredients.
-
If buying fresh octopus, ask the fishmonger to clean it for you. However, if the octopus is not pre-cleaned, wash and clean it, removing the ink sac and internal organs by making a circular cut around the beak, with a paring knife. Pull away the beak and the organs will come with it. All frozen octopus is pre-cleaned.
- Set the octopus in a large pot with enough water to cover it, then bring the water to just a simmer.
- Simmer very gently at 190 to 200 F. Timing varies depending on the weight of the octopus and how many you are cooking. For a 2- to 3-pound octopus, it will usually be between 1 to 2 hours. Test for doneness by inserting a knife where the head meets the legs. The knife should slide in easily. If not, allow more time to cook. Once the octopus is tender, use it in your favorite recipe. Grill it or slice it in a salad. Enjoy.
