On 3/1/2019 7:46 PM, Ed Pawlowski wrote:
> On 3/1/2019 5:45 PM, jmcquown wrote:
>> I did something unusual and picked up some ribs from Island BBQ Grill
>> on my way home from work.Â* This place hasn't been there very long
>> (maybe 2 years) but they had a sign out front: BBQ ribs for $20.Â* It's
>> been *ages* since I had sauced ribs from any BBQ joint and I've never
>> tried this place but I figured what the heck; there are always cars
>> there which is a good sign.
>>
>> I have some corn on the cob in the freezer so I'll have ribs and corn
>> for dinner tonight.Â* No eating utensils required (although I do have
>> some corn cob holders).Â* I'll need lots of napkins for the ribs!
>>
>> What's for dinner at your house?
>>
>> Jill
>
> Scallops tonight.Â* Dry pack, but previously frozen, wild caught from New
> Jersey.Â* 16 scallops (1 pound) was $24, but oh, so good.
>
Sounds tasty!

> There was a little bacon grease from breakfast and I left it.Â* Added
> butter, seared one side, added garlic, seared the other side.Â* Put them
> on a plate and poured in some white wine and fresh squeezed OJ, reduced.
>
> Served with bruchetta, garden salad, Pinot Grigio.Â* Delicious!
>
> It was also a nice night to eat out on the lanai.Â* Quiet and calm.
>
> As for the ribs, I'm making a couple of racks Sunday.

The ribs were tasty. But I'd forgotten how much sugar most restaurants
tend to add to their BBQ sauce. Needed a jolt of hot pepper sauce!

I'm going to cook some Patagonian (small) scallops this weekend.
JanetUS's thread about scallops set off a craving. I happen to already
have Patagonian scallops in freezer. They've always tasted fine to me
for what I use them for. These will be in a little garlic cream sauce
served over angel hair pasta with sauteed spinach.

Jill